Break in the cold chain
A break in the cold chain can pose the following hazards when consuming food:
Risk of microbiological food contamination
When?
■
When the cooking process is manually interrupted
■
When the food's cold chain is broken by putting the food in the oven cavity prematurely
■
When the cooking process is interrupted by a power outage
How can I avoid the hazard?
Make sure not break the cold chain
Never interrupt cooking for a period that may result in microorganism growth
Do not use the oven cavity to temporarily store the food being cooked
When cooking at low temperatures, do not place cold food inside
Once the unit starts up again, take into account the time that will be necessary to restart the cooking
process while taking the food's condition into account
Microorganism growth at 85 – 150 °F
Cooking within a low temperature range can pose the following hazards:
Risk of food spoilage due to microorganism growth at hot ambient conditions (temperature range of
85 - 150 °F)
When?
■
Whenever rethermalizing, using low-temperature cooking, or keeping food warm and then proceeding to
place cold food in the unit at the same time
■
Whenever using low-temperature cooking or keeping food warm in general
How can I avoid the hazard?
Do not move cold food into the unit while rethermalizing food, cooking food at low temperatures, or keeping
food warm
Low-temperature cooking (< 150 °F) should be performed by qualified staff only
Reduce the amount of microorganisms on the food before cooking it at low temperatures (by searing it, for
example).
Check to make sure that the end product is fit for consumption
Exercise the due care required by HACCP
3 For Your Safety
Operating Manual
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