Foodborne Illness Risk Factors & Risk Control Plan Tool
Risk Factor: Improper Holding Time/Temperature Data Item #6: Foods Displayed or Stored Hot Are Held at the Proper Temperature
What’s the Risk? Bacteria or other
Why Do You Need a Risk Control Plan? A Risk Control Plan can reduce your risk of causing a foodborne illness outbreak. The process has three parts: 1) identify your chronic issues, 2) determine the root causes, and 3) create a food safety management system. This guidance document can be used to complete an agreement between you and your local regulator to plan for long-term food safety success. PART 1: Identify continuous or chronic out-of-compliance issues • List all hot holding issues from previous inspection reports • Identify any pattern or similarity among the citations • List the corrective actions that have already been tried PART 2: Use the table below to determine the root causes • Chronic issues can have multiple root causes • Identify all the people, equipment, economic, or procedural factors that play a role in your recurring issues • This table includes a few examples, but it might not include your specific root cause
pathogens that cause foodborne illness can grow rapidly on Time/Temperature Control for Safety (TCS) Food when they are not maintained at proper hot holding at 57 ° C (135 ° F) or greater. Intact whole-meat roasts pose a different level of risk because bacteria are only on the surface of the meat. After proper cooking, they are safe if held at 54.4 ° C (130 ° F) or greater. What's the Rule? Time/Temperature Control for Safety (TCS) Food, Hot Holding, shall be maintained at 57 ° C (135 ° F) or greater. Whole-meat roasts that were cooked to proper temperature and time should be held at 54.4 ° C (130 ° F) or greater. Refer to FDA Food Code: 3-501.16 (A) (1) and 3-401.11(B)
PEOPLE
EQUIPMENT
ECONOMICS
PROCEDURES
People not trained on hot holding procedures People not stirring food to evenly distribute the heat
Equipment used improperly, such as being overfilled
Insufficient time committed to train staff on procedures Insufficient staff scheduled to execute procedures
Written procedures not clear and correct
Equipment not designed for its intended use
Written procedures not followed
Equipment not working properly (e.g., preheated, turned on, proper setting, steam tables filled) Equipment not regularly inspected, thermometers not regularly calibrated No preventive maintenance program for equipment
People not using lids and covers to maintain temperatures
Purchasing equipment that is not designed for commercial use
Procedures do not identify appropriate hot holding containers
People not monitoring and documenting hot holding temps Person in charge is not a trained food protection manager
No budget for repairs and preventive maintenance
Procedures are not monitored, monitoring is not documented No process for taking and documenting corrective actions
No budget for replacing unserviceable equipment
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