1. Good Hygiene Practices Managing Hygiene through Temperature Control Sub-Module 5.3, Section 2

2. Slide 2 Managing Hygiene through Temperature Control Presentation Outline 1.Influencing food safety through temperature control 2.Understanding the safety aspects of heating, cooling and thawing of foods 3.Ensuring food safety through temperature control

3. 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

4. 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

5. 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 / pasteurising Inactivation Boiling, cooking, pasteurising Survival (but slow growth) Chilling Survival (no growth) Freezing 4°C Microorganisms multiply rapidly. Keep food out of this temperature range.

6. 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

7. Slide 7 Managing Hygiene through Temperature Control Presentation Outline 1.Influencing food safety through temperature control 2.Understanding the safety aspects of heating, cooling and thawing of foods 3.Ensuring food safety through temperature control

8. Slide 8 Managing Hygiene through Temperature Control Protecting foods with high temperatures Heat inactivates microorganisms.

9. 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 / pasteurising Inactivation Boiling, cooking, pasteurising 63°C and above +

10. Slide 10 Managing Hygiene through Temperature Control Commonly used heating technologies PASTEURISATION < 100°C destroys viable pathogens STERILISATION >115°C destroys all viable microorganisms

11. 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.

12. 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.

13. 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

14. 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.

15. 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!

16. 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.

17. Slide 17 Managing Hygiene through Temperature Control Temperature control must be maintained along the whole chain Consumer TransportProcessing Sale Household Raw material THE COOL CHAIN

18. Slide 18 Managing Hygiene through Temperature Control Presentation Outline 1.Influencing food safety through temperature control 2.Understanding the safety aspects of heating, cooling and thawing of foods 3.Ensuring food safety through temperature control

19. Slide 19 Managing Hygiene through Temperature Control The temperature of foods needs constant monitoring Monitor all temperatures throughout a process! raw milk storage pasteurisation transport 0°C - 4°C 72°C storage

20. Slide 20 Managing Hygiene through Temperature Control Measuring temperatures is not complicated Use calibrated thermometers AND record values.

21. 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

22. 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;

23. 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

24. 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!

25. 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

26. Slide 26 Managing Hygiene through Temperature Control Safe food requires temperature control during transport Maintain cool chain during transport of perishable products!

27. Slide 27 Managing Hygiene through Temperature Control Ensuring safe temperatures when displaying foods

28. 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.

29. 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.

30. 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