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Food Protection Trends
Abstracts - March 2005
Home Processing of Tomatoes and Other Acid Foods
in Flowing Steam and Hot Water Bath Canners
Application of HACCP in Retail Food Production Operations
Home Processing of Tomatoes and
Other Acid Foods in Flowing Steam and Hot Water Bath Canners
MARY SAMIDA,1* LYNN GEER,1 and GEORGE K. YORK2
1-UCCE Master Food Preservers SBDO County, 777 East Rialto,
San Bernardino, CA 92415-0730, USA
2-Food Microbiology, Food Science and Technology, University of California-Davis,
Davis, CA 95616, USA
SUMMARY
The Cooperative State Research Extension and Education Service of the
United States Department of Agriculture (USDA) does not recommend the use of
steam canners for canning acid foods, including fruits, acidified vegetables,
and pickles, because of a lack of data demonstrating that the use of flowing
steam heat in home canning is safe. There are no published data on comparison of
time-temperature relationships for steam and hot water bath canners. It must be
emphasized that neither of these canners is being recommended for use in canning
low-acid foods (with those pH above 4.6).
This research was conducted to determine whether steam
could be as safe as a hot water bath for home canning of acid foods. Four foods
of different densities, tomato juice, peaches, whole peeled tomatoes and applesauce,
were processed. First, the time for the water or steam to reach a temperature
of 212°F for both types of canner was measured; then, a comparison was done
of the time to attain the target temperature of 180°F at the center of the product.
The products tested required the same or nearly the same time to attain the
target temperature in each type of canner. Thus the processing times are adequate
for acid-foods, and the two types of canners are equally safe to use.
Application of HACCP in Retail
Food Production Operations
O. Peter Snyder, Jr.
Hospitality Institute of Technology and Management, 670 Transfer
Road, Suite 21A, St. Paul, MN 55114, USA
SUMMARY
This is a report of the successful application of HACCP principles in production
of safe food at four Rochester, Minnesota foodservice units (three restaurants
and a school food production system for 25,000 students), all of which
are under the jurisdiction of the Olmsted County Public Health Services.
The chef (head food preparation manager), along with the kitchen HACCP team
(cooks, kitchen personnel, and servers), can reduce the risk of foodborne illness
and control the hazards in food preparation and service. Food preparation
personnel are the only individuals who can validate HACCP production methods
and verify that they are used for the menu items that they prepare and serve.
The chef trains and coaches personnel and posts audits that continue to involve
the HACCP team in corrective action(s) and safe food production processes.
Results are personnel pride and involvement, customer satisfaction, and protection
of public health, as well as protection of the owner’s financial investment.
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