TIME AND TEMPERATURE ANALYSIS OF A SCHOOL LUNCH MEAL PREPARED IN A COMMISSARY WITH CONVENTIONAL VERSUS COOK-CHILL SYSTEMS1

Abstract

This study was conducted at three elementary schools in a Midwestern school district, which was converting its food production system from a centralized conventional to a centralized cook-chill system. Time and temperature histories of a selected menu item prepared by two different food production systems were monitored throughout the food product flow for three days. No consistent reheating method for chilled products was observed among schools in the cook-chill system. Hot holding time of chilled products was extended because of time and equipment constraints. Wide variations in time and temperature histories during hot holding and reheating processes were found among schools in both systems. Results may have been influenced by variability observed in temperatures of hot holding carts and steam tables among the schools. Inconsistencies in food quality and potential food safety problems associated with time and temperature abuse were observed more frequently in the cook-chill system than the conventional system. The results indicate that stringent operating procedures for holding and reheating foods should be developed for both systems to assist school foodservice personnel in maintaining quality and safety of the products. Continuous in-service training and supervision are very important for foodservice personnel in a cook-chill system. Availability of equipment, labor, and time at a unit kitchen should be considered when menus are planned to eliminate an extended hot holding time. Both management and foodservice personnel are responsible for maintaining high quality of foods by the implementation of controls throughout the system.