UK - Hot holding meat joints on display
Nick Maher
In the UK, there is a legal requirement to store/keep hot foods above
63C, subject to an exemption which allows a single 2 hour period below
this temperature on display for sale or service.
One of my clients sells joints of hot roast meat (turkey, ham, beef)
from a carvery display. Core temperatures hold quite well (over 63)
but temperatures nearer to the surface tend to drop, despite being
heated from below (carvery pad) and above (heat lamps).
Has anyone encountered a similar issue with carvery displays? Does
anyone know of any units that are capable of holding all parts of the
joint above 63, yet at the same time maintaining product quality and
appearance?
Look forward to your views
Nick Maher
Direct Food Hygiene
Peter Snyder
The trick is to put the roast inside a temperature and humidity controlled glass display case so you can control the humidity of the surface. An example of such a device is the Winston Industries, Cvap Merchandiser case. With proper adjustment, you can keep the meat 63 C uniformally.
Pete Snyder
Nick Maher wrote:
No virus found in this incoming message. Checked by AVG - www.avg.com Version: 9.0.733 / Virus Database: 271.1.1/2714 - Release Date: 02/28/10 01:34:00
-- O. Peter Snyder, Ph.D. email: osn...@hi-tm.com Hospitality Institute of Technology and Management URL: http://www.hi-tm.com 670 Transfer Rd, St Paul MN, 55114 Tel: 651-646-7077 FAX: 651-646-5984 One worldwide set of validated food safety procedures
Carl Custer
temperature?
What's the hazard . . . tasty beef? ;^)
Pete's recommendation aside, what the heck were they thinking?
Even the crusty old rusty FDA and the creaking CFP have gotten within
5F of FSIS's 130F guideline . . . based on Frank Busta's publications
of three decades ago.
> --
> You received this message because you subscribed to the "Foodsafe" group.
> To post to this group, send email to Foodsa...@googlegroups.com
> To unsubscribe from this group, send email to Foodsafe-lis...@googlegroups.com
> For more options, visit this group at http://groups.google.com/group/Foodsafe-list?hl=en
> If you're having problems with the list, contact Cindy Roberts at foodsa...@gmail.com