Conference for Food Protection

2016 Biennial Meeting

Issue View | Council III | 2016 Scribe Packet

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Issue Number: Council III 020

Issue History

This is a brand new Issue.


Plant Food Cooking for Hot Holding

Issue you would like the Conference to consider

Clarify that plant food includes more than just fruits and vegetables. FDA retail specialists have provided guidance indicating items such as roots, rice and pasta should be considered plant foods.

Public Health Significance

Roots and grains are Time/Temperature Control for Safety foods (TCS) once heat treated and are often hot held after cooking. A specified minimum cooking temperature is needed to prevent the growth of pathogens and ensure hot holding begins at the proper temperature.

Recommended Solution: The Conference recommends...

a letter be sent to the FDA requesting the 2013 Food Code be amended as follows (language to be added is underlined; language to be deleted is in strikethrough format):

Section 3-401.13

Plant foods, such as Ffruits, and vegetables, roots and grains, that are cooked for hot holding shall be cooked to a temperature of 57oC (135oF). Pf

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