摘要:

ABSTRACTFood safety is particularly important for operators of cook/chill food services. The Hazard Analysis Critical Control Point (HACCP) Plan approach to food safety is advocated by public health authorities. The goal of this study was to determine if an evaluation of HACCP collected data using Statistical Process Control (SPC) tools would be useful for predicting the microbiological safety of cook/chill foods. The time‐temperature data from 65 batches of a hospital's HACCP records of cook/chill prepared chicken were evaluated. Data analysis indicated an unexpected lack of variability among the batches of chicken suggesting that the data were not reliable. The research shows that managers should evaluate the HACCP data‐collection procedures at food services to ensure that these data accurately reflect the cooking and chilling procedures at their facilit

ISSN:1524-8275    

DOI:10.1111/j.1745-4506.1996.tb00305.x

出版商:Blackwell Publishing Ltd    

年代:1996

数据来源: WILEY

摘要:

ABSTRACTThe effects of freezing rate, storage and cooking on some B‐vitamins in beef and pork roasts were studied. Meat samples frozen to an internal temperature of ‐20C in air blast at ‐30 or ‐40C (5 m/s) within 4 h or 3.3 h, respectively, had no significant (P>0.05) drip or B‐vitamin losses in the frozen‐thawed‐uncooked (FTU), frozen‐thawed‐roasted (FTR), and frozen‐roasted (FR) samples. The retention of thiamin, riboflavin, niacin and cooking losses in samples which were stored either at ‐10 or ‐25C for 30 to 90 days ranged from 58 to 63%, 73 to 79%, 83 to 87%, and 20 to 26%, respectively, in pork and 72 to 78%, 72 to 83%, 83 to 93%, and 16 to 22%, respectively, in beef. The frozen‐thawedrefrozen (FTRF) pork samples which were roasted after 30 or 90 days of frozen storage had higher B‐vitamin losses (31 to 59%) and cooking losses (42 to 63 %). The vitamins remaining in the drippings were about 3 to 14%. Also, roasting of samples from the frozen state caused increased cooking losses, reduced vitamin retention, and longer cooking time when compared with samples roasted fr

ISSN:1524-8275    

DOI:10.1111/j.1745-4506.1996.tb00306.x

出版商:Blackwell Publishing Ltd    

年代:1996

数据来源: WILEY

摘要:

ABSTRACTA microbiological testing and support surveillance program monitors the sanitary state of food contact surfaces and performs food audits of the Rutgers Dining Services facilities. Analysis of the data over a recent two year period revealed that unacceptable surface sanitation was correlated with the physical presence of food debris (23.4 %), water (45.9%), or both (57.8 %). Follow up testing revealed that the program was able to consistently reduce the probability of surface failure reoccurrence. Poor equipment design was often contributory to especially problematic surfaces. Lunch meat (36.4% unacceptable) and raw meat (34.1 % unacceptable) were found to be the most problematic types of food according to university guidelines. Foods failures were most frequently due to unacceptable levels of indicator bacteria including total coliforms (59.4% of failures, 15.4% of total samples), total aerobic counts (43.4% offailures, 11.2% of total samples) and Escherichia coli (24.5% offailures, 6.3% of total samples). The most common type of failure due to an unacceptable level of a foodborne pathogen was due to unacceptable levels ofStaphylococcus aureus (12.6% of failures, 3.3% of total food samples.

ISSN:1524-8275    

DOI:10.1111/j.1745-4506.1996.tb00307.x

出版商:Blackwell Publishing Ltd    

年代:1996

数据来源: WILEY

摘要:

ABSTRACTEnhancing pork as a foodservice center of the plate entree benefits both the foodservice and the meat industry. Yield and quality characteristics of Canadian back (CB) and fresh ham (FH) roasts cooked to 71C were evaluated in separate studies using a 3 × 3 × 2 factorial treatment design with three oven temperatures (107.2, 135.0, 162.8C), three oven types (combination, convection, conventional) and two oven environments (moist or dry). Increasing oven temperature to 162.8C decreased CB hold yield and cook time per kg and resulted in a darker external color than CB roasted at 107.2 or 135.0C. Cook time per kg was least for CB roasted in the combination (steam + heat) oven. External surface color was darkest for CB and FH roasted in the convection oven. Roast yields, slice yields and sensory tenderness scores were highest and external color scores lightest for FH roasted at 107.2C. Roasting FH in the convection oven resulted in the lowest slice yields, highest scrap yields and sensory panel tenderness. Oven temperature and type did not influence CB palatability. Kramer shear values of FH or CB were not affected by oven temperature (p>0.05). Oven environment did not impact CB or FH yield and palatability. Overall, yield and palatability of pork roasts will be maximized at lower equipment conventional or combination oven temperature

ISSN:1524-8275    

DOI:10.1111/j.1745-4506.1996.tb00308.x

出版商:Blackwell Publishing Ltd    

年代:1996

数据来源: WILEY

摘要:

ABSTRACTThe preferences for hospital employee cafeteria servers’hair restraints and the effect of hair restraints on perceptions of the food service establishment were assessed. Hair restraint options included werehair nets, bonnets,andscarvesas well as the option ofno hair restraint.A set of identical questions was developed for each hair restraint. The questions included an open‐ended statement followed by bipolar adjectives. The bipolar adjectives identified were those that were able to differentiate between and/or among the hair restraints. Five theoretical categories were assessed: server appearance, server job performance, server hair restraint, cafeteria characteristics, and food quality. Hair restraint preferences in descending order werehair net, scarf/hair net, bonnet,andno hair restra

ISSN:1524-8275    

DOI:10.1111/j.1745-4506.1996.tb00309.x

出版商:Blackwell Publishing Ltd    

年代:1996

数据来源: WILEY

摘要:

Foodservice Cost Control Using Lotus 1‐2‐3. Warren Sackler and Samuel R. Trap

ISSN:1524-8275    

DOI:10.1111/j.1745-4506.1996.tb00310.x

出版商:Blackwell Publishing Ltd    

年代:1996

数据来源: WILEY