Efficacy of cooling beef taco meat and steamed rice in United States school foodservice operations

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dc.contributor.author Olds, David A.
dc.contributor.author Roberts, Kevin R.
dc.contributor.author Sauer, Kevin L.
dc.contributor.author Sneed, Jeannie
dc.contributor.author Shanklin, Carol W.
dc.date.accessioned 2014-01-27T20:29:32Z
dc.date.available 2014-01-27T20:29:32Z
dc.date.issued 2014-01-27
dc.identifier.uri http://hdl.handle.net/2097/17062
dc.description.abstract Food is frequently cooked, cooled and reheated for service at a later time in schools and other foodservice operations in the United States [US]. Inadequate cooling of food has been associated with foodborne illness. The purpose of this study was to determine if practices commonly used in school foodservice to cool beef taco meat and steamed rice would meet US Food and Drug Administration [FDA] 2009 Food Code standards. Prepared products cooled at 5.08 cm and 7.62 cm depths in stainless steel counter pans were placed uncovered in a walk-in refrigerator, a walk-in freezer (beef taco meat only), and a walk-in refrigerator with an ice water bath. Data were analyzed using descriptive statistics, including mean times and temperatures, with standard deviations. Cooling beef taco meat in a walk-in freezer at a depth of two inches and cooling steamed rice in a walk-in refrigerator at a depth of two inches with an ice water bath were the only methods that met both FDA Food Code time and temperature standards. Results suggest that challenges and risks exist with common methods used to cool food, especially if food volume is not reduced before cooling. Specific protocols for cooling procedures based on types of food and equipment are needed. These findings and recommendations are important for foodservice professionals who oversee food services and cooling practices in schools and other operations. en_US
dc.language.iso en_US en_US
dc.relation.uri http://dx.doi.org/10.4236/fns.2013.47094 en_US
dc.subject Cooling en_US
dc.subject Schools en_US
dc.subject Foodservice en_US
dc.subject FDA en_US
dc.subject Food code en_US
dc.title Efficacy of cooling beef taco meat and steamed rice in United States school foodservice operations en_US
dc.type Article (publisher version) en_US
dc.date.published 2013 en_US
dc.citation.doi doi:10.4236/fns.2013.47094 en_US
dc.citation.epage 740 en_US
dc.citation.issue 7 en_US
dc.citation.jtitle Food and Nutrition Sciences en_US
dc.citation.spage 735 en_US
dc.citation.volume 4 en_US
dc.contributor.authoreid kevrob en_US
dc.contributor.authoreid ksauer en_US
dc.contributor.authoreid jsneed en_US
dc.contributor.authoreid shanklin en_US


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