FW: Storage time in Refrgierator

[mirco....@aegateway.com]

From: catherine [mailto:cath...@aegateway.com]
Sent: Tuesday, July 28, 2009 3:58 PM
To: foodsafety...@googlegroups.com
Subject: Storage time in Refrgierator

 

Dear Mr. Zulfiqar,

 

This is Catherine.

 

Please see below the Critical Temperature Chart from our USA Head Office.

 

Can you provide us with the temperatures you require and we will produce the chart accordingly.

 

 

Culinary Regards,

 

Catherine

 

 

 

 

 

 

HACCP News Flash:

 

http://www.xpress4me.com/news/uae/dubai/20014207.html

 

***WE HAVE MOVED! New contact details below…..***

 

Mobile Gastrokonzepte - F.Z.E.
Regional Office Middle East & Africa

Regards,

Catherine Peralta

Operations Manager

 

Direct Dial: +971 4 330 9071

Direct Fax: +971 4 330 9072

Mobile: +971 (50) 5068159

web: temptrak.aegateway.com

web: medixair.aegateway.com

web: aegateway.com

Confidential Notice: This transmission and the documents accompanying it contain confidential information belonging to the sender. This information is intended only for the use of the individual or entity named above. If you are not the intended recipient, you are hereby notified that any disclosure, copying, distribution, or the taking of any action in reliance on the contents of this information is strictly prohibited. If you have received this transmission in error, please immediately notify us by telephone and delete if electronic or arrange for return of original documents to us.

 

[Peter Snyder]

Catherine,

This is a nice chart, but it should not be labeled CRITICAL TEMPERATURES
CHART. These are not the scientific critical limits. They are the
REGULATORY LIMITS.

Sincerely, Peter Snyder

mirco....@aegateway.com wrote:
>
> *From:* catherine [mailto:cath...@aegateway.com]
> *Sent:* Tuesday, July 28, 2009 3:58 PM
> *To:* foodsafety...@googlegroups.com
> *Subject:* Storage time in Refrgierator

>
> Dear Mr. Zulfiqar,
>
> This is Catherine.
>
> Please see below the Critical Temperature Chart from our USA Head Office.
>
> Can you provide us with the temperatures you require and we will
> produce the chart accordingly.
>
> Culinary Regards,
>
> Catherine
>

> HACCP News Flash:
>
> http://www.xpress4me.com/news/uae/dubai/20014207.html
>

> ****WE HAVE MOVED! New contact details below…..******
>
> *Mobile Gastrokonzepte - F.Z.E.*

> Regional Office Middle East & Africa
>
> Regards,
>

> *Catherine Peralta*
>
> Operations Manager
>
> */cid:image0...@01C9A258.A075DB70/*

>
> Direct Dial: +971 4 330 9071
>
> Direct Fax: +971 4 330 9072
>
> Mobile: +971 (50) 5068159
>
> web: temptrak.aegateway.com
>
> web: medixair.aegateway.com
>
> web: aegateway.com
>

> *Confidential Notice: This transmission and the documents accompanying

> it contain confidential information belonging to the sender. This
> information is intended only for the use of the individual or entity
> named above. If you are not the intended recipient, you are hereby
> notified that any disclosure, copying, distribution, or the taking of
> any action in reliance on the contents of this information is strictly
> prohibited. If you have received this transmission in error, please
> immediately notify us by telephone and delete if electronic or arrange

> for return of original documents to us. ***
>
>
> >

--
O. Peter Snyder, Jr., Ph.D.
Hospitality Institute of Technology and Management
670 Transfer Road, Suite 21A; St Paul, Minnesota 55114; USA
http://www.hi-tm.com
Tel 651-646-7077 FAX 651-646-5984
One worldwide uniform set of retail food safety guidelines

[mirco....@aegateway.com]

Dear Peter,

Thanks for your input, can you suggest us the correct discription please so we can ammend this chart to make it more usefull to everyone please.

Thanks for your support here.

Mirco
Empower your Business with BlackBerry® and Mobile Solutions from Etisalat

-----Original Message-----
From: Peter Snyder <osn...@hi-tm.com>

Date: Tue, 28 Jul 2009 12:34:00
To: <foodsafety...@googlegroups.com>
Subject: Re: FW: Storage time in Refrgierator

[Bobby Krishna]

I really liked some of the stuff on the chart...especially the Hot Holding part- Do not rely on the thermostat reading!

I often find chefs depending on the thermostat reading without bothering to check food temperatures....

But, on the other hand, the page is too full with information. It will be useful for food safety professionals, but not for others. 

Mirco, we can try putting this in a kitchen and then go back after a week and see whether the chef's are able to repeat the messages on the chart. 

Lets invent new posters!!!

Regrds

Bobby

--
Bobby Krishna

Follow food safety alerts on twitter:
http://twitter.com/foodsafetydubai

[shalendra singh]

Dear Zulfikar

 

See attached pdf ( a document form NZFSA) for  shelf life. IMO shelf life for ready to eat items are much more mportant than the raw food items which we are going to cook at later  stage. Raw food will spoil safely due to bacteria or non microbial reason ( enzymatic )  which is a risk for ready to eat .

 

The shelf life for the product can also vary depending on the intial count of microbes in the food. Here in dubai itself you can see lot of variation in shelf life. Few suppliers sales there meat with 3 days shelf life , few sales with 9 days shelf life mostly for raw products shelf life varies lot but for teh ready to eat itmes its not the case.

 

IMO for raw food its you who should have a choice to decide what will be the shelf life off course with proper justification or shelf life testing data.

 

We have many of the experts & consultants in the group I m confident that they must be answering your question shortly..while I was writing this bobby answer is already online lets see whats in there :-)

 

 

Thanks

Shelendra Singh
Mob No+971508091982

On Tue, Jul 28, 2009 at 9:46 PM, <mirco....@aegateway.com> wrote:

[Peter Snyder]

Catherine,

I can't do that until Bobby says OK. We'll wait on Bobby.

One thing that you company should do that I am sure Bobby would
approve, is for you to take the picture and reference to the bimetallic
thermometer off the chart since it does not give an accurate temperature
reading for thin foods such as hamburgers, eggs, kabobs, casseroles and
all other thin food.

Pete

[mirco....@aegateway.com]

Dear Bobby,

Thanks for this piece of information. I will instruct our printer to prepare a cardboard version poster of the chart.

Then we can choose a volunteer kitchen to try your suggestion.

The chart can be ammended and ingeneered to the respective requirement to suit different audiences I.e. Chefs, household, industrial, and many more.

Let's brainstorm some ideas and get the chart out to the public. I.e Supermarkets, cafeterias and other potencial risk operations.

Thanks for any input here from anyone.

Culinary regards,

Mirco

Empower your Business with BlackBerry® and Mobile Solutions from Etisalat

---

From: Bobby Krishna
Date: Tue, 28 Jul 2009 22:01:23 +0400

[Bobby Krishna]

Pete,

The word 'Critical' is used here to highlight the importance of these temperatures. The word makes the chart important.

The requirements on the chart are based on US food code and is widely accepted. 

it would be good to see your ecommendation.

I was wondering how come you missed the bi metallic strip thermo in your first mail!!

Regards

Bobby

[Bobby Krishna]

Mirco, the key is to keep the chart attractive.

We may need to modify it often to make it look new...Otherwise it will be like on of those " wash hands like this" type charts in our kitchens..

Most of them are just hide outs for our little insects!!

[Bobby Krishna]

Shelendra,

You are right. Shelf life is highly variable and these guides cannot be used as rigid documents.

I can have three different pieces of meat in the shelf with three different shelf lives...

Well, cooked foods have different requirements. Especially if it supports the growth of Listeria M and is not heat treated before use.

Assuming that the food is rapid cooled, a 2 day shelf life is recommended. 

Bobby

[mirco....@aegateway.com]

Bobby,

100 percent agree.

Let's make it attractive and simple for every operation and customize towards each operation.

Cheers,

Mirco

Empower your Business with BlackBerry® and Mobile Solutions from Etisalat

---

From: Bobby Krishna
Date: Tue, 28 Jul 2009 22:16:43 +0400

[Peter Snyder]

Bobby, I am going to be out of the office for a few days. But when I
get back, on next Monday, I'll post my HACCP based process performance
standards which are the way USDA and FDA fish specify process controls.

Pete

Bobby Krishna wrote:
> Pete,
> The word 'Critical' is used here to highlight the importance of these
> temperatures. The word makes the chart important.
> The requirements on the chart are based on US food code and is widely
> accepted.
> it would be good to see your ecommendation.
>
> I was wondering how come you missed the bi metallic strip thermo in
> your first mail!!
>
> Regards
>
> Bobby
>
> On Tue, Jul 28, 2009 at 10:04 PM, Peter Snyder <osn...@hi-tm.com
> <mailto:osn...@hi-tm.com>> wrote:
>
>
> Catherine,
>
> I can't do that until Bobby says OK. We'll wait on Bobby.
>
> One thing that you company should do that I am sure Bobby would
> approve, is for you to take the picture and reference to the
> bimetallic
> thermometer off the chart since it does not give an accurate
> temperature
> reading for thin foods such as hamburgers, eggs, kabobs,
> casseroles and
> all other thin food.
>
> Pete
>

> mirco....@aegateway.com <mailto:mirco....@aegateway.com>

> wrote:
> > Dear Peter,
> >
> > Thanks for your input, can you suggest us the correct
> discription please so we can ammend this chart to make it more
> usefull to everyone please.
> >
> > Thanks for your support here.
> >
> > Mirco
> > Empower your Business with BlackBerry® and Mobile Solutions from
> Etisalat
> >
> > -----Original Message-----
> > From: Peter Snyder <osn...@hi-tm.com <mailto:osn...@hi-tm.com>>
> >
> > Date: Tue, 28 Jul 2009 12:34:00
> > To: <foodsafety...@googlegroups.com

> <mailto:foodsafety...@googlegroups.com>>

> > Subject: Re: FW: Storage time in Refrgierator
> >
> >
> >
> > Catherine,
> >
> > This is a nice chart, but it should not be labeled CRITICAL
> TEMPERATURES
> > CHART. These are not the scientific critical limits. They are the
> > REGULATORY LIMITS.
> >
> > Sincerely, Peter Snyder
> >

> > mirco....@aegateway.com <mailto:mirco....@aegateway.com>

> wrote:
> >
> >> *From:* catherine [mailto:cath...@aegateway.com
> <mailto:cath...@aegateway.com>]
> >> *Sent:* Tuesday, July 28, 2009 3:58 PM
> >> *To:* foodsafety...@googlegroups.com

> <mailto:foodsafety...@googlegroups.com>

> >> *Subject:* Storage time in Refrgierator
> >>
> >> Dear Mr. Zulfiqar,
> >>
> >> This is Catherine.
> >>
> >> Please see below the Critical Temperature Chart from our USA
> Head Office.
> >>
> >> Can you provide us with the temperatures you require and we will
> >> produce the chart accordingly.
> >>
> >> Culinary Regards,
> >>
> >> Catherine
> >>
> >> HACCP News Flash:
> >>
> >> http://www.xpress4me.com/news/uae/dubai/20014207.html
> >>
> >> ****WE HAVE MOVED! New contact details below…..******
> >>
> >> *Mobile Gastrokonzepte - F.Z.E.*
> >> Regional Office Middle East & Africa
> >>
> >> Regards,
> >>
> >> *Catherine Peralta*
> >>
> >> Operations Manager
> >>
> >> */cid:image0...@01C9A258.A075DB70/*
> >>
> >> Direct Dial: +971 4 330 9071
> >>
> >> Direct Fax: +971 4 330 9072
> >>
> >> Mobile: +971 (50) 5068159
> >>

> >> web: temptrak.aegateway.com <http://temptrak.aegateway.com>
> >>
> >> web: medixair.aegateway.com <http://medixair.aegateway.com>
> >>
> >> web: aegateway.com <http://aegateway.com>

[Zulfiqar Ali]

I do appreciate all of those who put their comments over refrigerator of food. You all deserve appreciation over struggling and endeavoring in strengthening Food Safety standards. I feel proud being team member of this forum, always striving to participate in such constructive landmark projects.   Warm regards,   Zulfiqar Ali Quality Control Manager Rezidor Hotel Group Kingdom of Saudi Arabia Tele: +966 2 263 00 00 ext. 8848 Mobile: + 966 560 979 137 zulfiq...@radissonsas.com www.radissonblu.com   --- On Tue, 7/28/09, Bobby Krishna <bobbyk...@gmail.com> wrote: