good hygiene practices managing hygiene through temperature control sub-module 5.3, section 2
TRANSCRIPT
Good Hygiene Practices
Managing Hygiene through Temperature Control
Sub-Module 5.3 , Section 2
Slide 2 Managing Hygiene through Temperature Control
Presentation Outline
1. Influencing food safety through temperature control2. Understanding the safety aspects of heating, cooling
and thawing of foods3. Ensuring food safety through temperature control
Slide 3 Managing Hygiene through Temperature Control
Temperature influences food safety and quality
SAFETY
control of pathogenic microorganisms
inactivation of intrinsic and extrinsic toxins
QUALITY
prevention of spoilage (microbial, enzymatic, etc.)
consistency texture controlled ripening
Slide 4 Managing Hygiene through Temperature Control
Focussing on safety aspects of temperature control
This module will focus on the SAFETY aspects of temperature control.
prevent biological hazards Yes
prevent chemical hazards No
effect on physical hazards No
Slide 5 Managing Hygiene through Temperature Control
Temperature influences growth of microorganisms
>121°C
100°C
5°C
-18°C
60°C
Inactivation of spores Sterilization / pasteurisingInactivation Boiling, cooking, pasteurising
Survival (but slow growth)Chilling
Survival (no growth) Freezing
4°C
Microorganisms multiply rapidly. Keep food out of this temperature range.
Slide 6 Managing Hygiene through Temperature Control
Effective temperature control must consider a number of factors
type of food; intended shelf-life; packaging and processing
methods; intended use;
milk requires constant chilling
dry cookies are stable at ambient temperatures
Slide 7 Managing Hygiene through Temperature Control
Presentation Outline
1. Influencing food safety through temperature control2. Understanding the safety aspects of heating, cooling
and thawing of foods3. Ensuring food safety through temperature control
Slide 8 Managing Hygiene through Temperature Control
Protecting foods with high temperatures
Heat inactivates microorganisms.
Slide 9 Managing Hygiene through Temperature Control
Inactivating microorganisms with heat
..requires temperatures above 63°C for a defined amount of time.
121°C
100°C
60°C
Inactivation of spores Sterilization / pasteurisingInactivation Boiling, cooking, pasteurising
63°C and above
+
Slide 10 Managing Hygiene through Temperature Control
Commonly used heating technologies
PASTEURISATION
< 100°C
destroys viable pathogens
STERILISATION
>115°C
destroys all viable microorganisms
Slide 11 Managing Hygiene through Temperature Control
Understanding how microorganisms react to heat
Key rules for inactivating microorganisms:
I. The higher the temperature, the less time it takes to kill a population.
II. It takes longer to kill a high number of microorganisms than a low number of microorganisms.
III. Heat resistance varies between different types of microorganisms and their toxins.
Slide 12 Managing Hygiene through Temperature Control
Protecting foods with low temperatures
5°C
-18°C
60°C
Survival (no growth) Freezing
Cooling processes (chilling or freezing) will only slow down; or prevent the growth of microorganisms.
4-5°C and below
4°C Survival (but slow growth)Chilling
Food safety requires temperatures below 5°C.
Slide 13 Managing Hygiene through Temperature Control
Lowering the temperature to make food safe
Chilling: temperatures below 5°C
Freezing: recommended temperatures below -18°C
Slide 14 Managing Hygiene through Temperature Control
Thawing foods safely requires special attention
THAWING leads to the reactivation of microbial activity. the thawing of foods requires special attention to control microbiological hazards. To prevent the growth of pathogens thawed foods must be
kept chilled during and after thawing (i.e. below 4-5°C) or
immediately processed.
Slide 15 Managing Hygiene through Temperature Control
Move foods out of the temperature danger zone
Re-heat foods quickly to above 60°C and hold at 60°C and above
Chill foods as quickly as possible
Constantly keep chilled foods below 4-5°
4 °C
60 °C
Move foods out of this zone as
rapidly as possible!
Slide 16 Managing Hygiene through Temperature Control
What does “as quickly as possible” imply?
Exactly how quickly foods can be chilled/heated depends on many factors such as:
size of food, heat transfer in type of food, packaging of food, including size of packaging, technology used, surrounding temperature and temperature of
food.
Slide 17 Managing Hygiene through Temperature Control
Temperature control must be maintained along the whole chain
Consumer
Transport ProcessingProcessing Sale
Household
Raw material
THE COOL CHAIN
Slide 18 Managing Hygiene through Temperature Control
Presentation Outline
1. Influencing food safety through temperature control2. Understanding the safety aspects of heating, cooling
and thawing of foods3. Ensuring food safety through temperature control
Slide 19 Managing Hygiene through Temperature Control
The temperature of foods needs constant monitoring
Monitor all temperatures throughout a process!
raw milk
stor
age
past
euris
atio
n
tran
spor
t
0°C - 4°C 0°C - 4°C72°Cst
orag
e
Slide 20 Managing Hygiene through Temperature Control
Measuring temperatures is not complicated
Use calibrated thermometers AND record values.
Slide 21 Managing Hygiene through Temperature Control
Temperature control during receipt of raw materials
Always check if temperatures of raw materials are within specified limits.
□ Carrier ok (clean, refrigerated, no danger of contamination by hazardous other products) □ Packaging ok□ Labeling complete and readable
□T°C of goods corresponds to Incoming Material Specifications T°C measured:
□ [list other key indicators as required] Results of measurement:□ No contaminants (insects, rodents)□ Shelf life according to Incoming Material Specifications
Tick what applies, Supply Manager and QS must be informed about any deficiencies
Slide 22 Managing Hygiene through Temperature Control
Temperature control during storage
fridges, freezers and cool rooms large enough for air circulation (avoid overfilling);
temperature control systems in each storage room/area;
close doors of temperature-controlled storage rooms;
Slide 23 Managing Hygiene through Temperature Control
Temperature and time control during the production process
Manage production process to prevent foods staying in the danger zone: only remove required quantities from cool
storage move intermediate products quickly from
one process step to the next store intermediate products in cool-
chambers
4 °C
60 °C
Slide 24 Managing Hygiene through Temperature Control
Controlling process steps aimed at the inactivation of microorganisms
Time and temperature parameters must be:
carefully designed to achieve the inactivation of microorganisms;
adhered to for each processing cycle; constantly monitored;
Only recorded values are a proof of compliance!
Slide 25 Managing Hygiene through Temperature Control
Rapid cooling after heating is important
Rapid cooling prevents germination of spores growth of spoilage microorganisms
Therefore plan ahead cool small quantities use ice/ice water monitor cooling progress
Slide 26 Managing Hygiene through Temperature Control
Safe food requires temperature control during transport
Maintain cool chain during transport of perishable products!
Slide 27 Managing Hygiene through Temperature Control
Ensuring safe temperatures when displaying foods
Slide 28 Managing Hygiene through Temperature Control
Only trained personnel will ensure safe temperatures
Everyone who handles foods and raw materials in a food business must
understand the necessity of temperature controls; and be sufficiently trained to ensure that temperatures of all
operations are correctly monitored.
Slide 29 Managing Hygiene through Temperature Control
Conclusions
Inadequate temperature control is a common cause of foodborne illness or food spoilage.
Keep perishable foods out of the temperature danger zone (5°C - 60°C).
Heating foods to high temperatures, if done correctly, is a controlled process used to inactivate microorganisms.
Chilling and freezing cannot be considered a controlled microbial inactivation step.
Control temperatures for all operations starting with raw materials and ending with delivery/serving of the final product.
Personnel must be sufficiently trained in the control and monitoring of temperatures.
Slide 30 Managing Hygiene through Temperature Control
YOU ARE HERE
You have now completed Sub-Module 5.3 Managing Hygiene through Time
and Temperature Control of the Module Control of Operations. After reviewing
any supporting documents and links you desire, please proceed to Module 5.4 Managing Process Steps other than
those Related to Temperature Control