Our goal for writing these articles is to give you, the operator a better understanding of the current 2005 FDA Food Code. Each month we’ll continue to explore the content of the food code and how it relates to the operation of your facilities. For the next several months, we’ll be examining the source of food that may be used in a food establishment

Question

What must the temperatures be for receiving food items?

Answer

Temperature is one of the prime factors that controls the growth of bacteria in food. Many, though not all, types of pathogens and spoilage bacteria are prevented from multiplying to microbiologically significant levels in properly refrigerated foods that are not out of date. USDA published a final rule (63 FR 45663, August 27, 1998 Shell Eggs; Refrigeration and Labeling Requirements) to require that shell eggs packed for consumer use be stored and transported at an ambient temperature not to exceed 7.2ºC (45ºF).

High temperatures for a long enough time, such as those associated with thorough cooking, kill or inactivate many types of microorganisms. However, cooking does not always destroy the toxins produced in foods by certain bacteria (such as the enterotoxins of Staphylococcus aureus). Cooking or hot holding that follows temperature abuse may not make the food safe. Keeping cooked foods hot as required in the Code prevents significant regrowth of heat-injured microorganisms and prevents recontamination with bacteria that are newly introduced.

3-202.11 Temperature.*

(A)  Except as specified in ¶ (B) of this section, refrigerated, POTENTIALLY

 HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be at a temperature of 5°C (41°F) or below when received.

(B)  If a temperature other than 5°C (41°F) for a POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD)is specified in LAW governing its distribution, such as LAWS governing milk and MOLLUSCAN SHELLFISH, the FOOD may be received at the specified temperature.

(C) Raw EGGS shall be received in refrigerated equipment that maintains an  ambient air temperature of 7°C (45°F) or less.

(D) POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) that is cooked to a temperature and for a time specified under §§ 3-401.11 - 3-401.13 and received hot shall be at a temperature of 57°C (135°F) or above.

(E)  A FOOD that is labeled frozen and shipped frozen by a FOOD PROCESSING  PLANT shall be received frozen.

(F)  Upon receipt, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR  SAFETY FOOD) shall be free of evidence of previous temperature abuse.

Critical Item Violation, Denoted by asterisk *

"Critical item" means a provision of this Code,  that if in noncompliance, is more likely than other violations to contribute to FOOD contamination, illness, or environmental health HAZARD.

Noncritical  Violation, Denoted by N

8-406.11 Time Frame for Correction.

(A) Except as specified in ¶ (B) of this section, the PERMIT HOLDER shall correct noncritical violations by a date and time agreed to or specified by the REGULATORY AUTHORITY but no later than 90 calendar days after the inspection.

So long for this month,

Doris Rittenmeyer, CFSP

Director – Safety Management Services

drittenmeyer@foodhandler.com