Specifications

9
Preventing Bacteria Growth
Cres Cor ovens provide safe,
healthful cooking. According to
an article printed in the Journal
of Environmental Health, several
health authorities agree–when
cooking whole roasts or holding
them for short periods, bacteria
in this food is destroyed at an
internal temperature of 125°F
(51°C).
Cres Cor ovens have been
tested and results have proven
conclusively that foods cooked
at 250°F (51°C) are well within
defined safety limits. In addition,
the development of food-borne
illnesses as a result of bacteria
growth [such as clostridium
perfringens] is greatly minimized
by the automatic conversion from
the cook to the hold cycle.
Another study conducted by
W.L. Brown, Ph. D.; American
Bacteriological and Chemical
Research Corporation; Gainesville,
Florida, titled Fate of salmonella
Inoculated into Beef for Cooking.
The surface of raw meat may
become contaminated in
processing, handling by the
butcher or chef, or by other
means. Food contamination can
also be caused by unsanitary
personal hygiene and work
habits, clean slicers, knives, and
probes, or by faulty operational
procedures. It is important,
therefore, that sanitary
procedures be followed at all
times during food preparation
and handling. This is your main
protection in guarding against
food contamination. For additional
information see the Cleaning
and Maintenance section of
this manual.
Every four years the FDA reviews and updates our FOOD CODE to provide guidelines to
ensure the safety of the foods we consume. Many of the basic practices are “Set in Stone”
for the benefit of all. The two critical factors that help us to control our food safety are time
and temperature. Both are crucial to deter or destroy harmful bacterias and agents that exist
in our every day food supply.
The “Danger Zone” is continuously drilled into the repertoire of every food service worker. The
most simple temperature range to remember is 40°F (4°C) to 140°F (60°C) as our “Danger
Zone”. Cold foods must be held at or below 40°F (4°C) while hot food is to be maintained at
or above 140°F (60°C). Between these two temperatures the growth of bacteria if prevalent.
Another critical temperature to keeps in mind is the required 165°F (74°C) for reheated or
rethermalized foods. These foods must attain the 165°F (74°C) mark, but can then be held
at or above the 140°F (60°C) range for service. Should the internal food temperature drop
below 140°F (60°C) the food MUST be reheated to 165°F (74°C) before service or disposed
of.
The holding cycle of your new Cres Cor Cook-N-Hold oven utilizes our radiant heat system
without the use of circulating fans. As such, the holding environment will maintain the high
humidity levels to insure moist holding for extended periods of time. Should you wish to
reduce the moisture levels to insure moist holding for extended periods of time. Should you
wish to reduce the moisture levels in the cabinet, the vents on the oven are yours to control.
We mentioned the importance of “time” and “temperature” in holding foods. So where
does the “time” of holding come into play? Again, we refer to our FOOD CODE and will find
the restrictions for roasting and holding of proteins. The only product that we may roast to
an internal temperature of 130° is rare roast beef. The key here is that we are REQUIRED
to hold that temperature for a minimum of 121 minutes for proper destruction of resident
bacterias. Beef that is more well done will require less holding time as a minimum. Refer
to the FDA FOOD CODE for detailed information on required times and temperatures for
roasting all proteins.
Remember, holding foods hot requires no less than 140°F (I60°C). The length of time you
can hold and maintain quality will depend on your equipment, the type of food product
and the quantity being held. Your personal level of quality or standards that you serve to
your clientele is the absolute determining factor to decide if the food goes on a plate to the
dinning room or into the compost pile when held to it’s limit.
For culinary assistance, contact us at www.crescor.com – Bon Apetite
FOOD HOLDING
BASICS