Accession Number : ADA132489

Title :   Time and Temperature Conditions during Product Flow and Sensory Quality of Potato Salad Prepared in a Conventional Foodservice System.

Descriptive Note : Master's thesis,


Personal Author(s) : McNamee,Corinne Kraft

PDF Url : ADA132489

Report Date : Jan 1983

Pagination or Media Count : 93

Abstract : The purpose of this descriptive study was to identify phases in product flow in a conventional foodservice system; to identify actual time and temperature conditions relative to phases in product flow; to identify critical control points relative to time and temperature standards; and to evaluate the sensory quality of potato salad prepared in a conventional system. Potato salad was selected for study because it presents a potential microbial hazard. The phases in product flow were identified. Actual time-temperature condition during refrigerated storage of prepared potato salad and during display and service of the salad did not meet food safety standards. Four critical control points were identified: refrigerated storage of cooked potatoes, refrigerated storage of prepared potato salad, display and service of potato salad, and holding time at room temperature. Sensory appearance overall, textural quality overall, and sensory quality overall were scored 35.00, 41.06, and 40.23 respectively on a scale of 0-60. High ambient refrigerator temperatures, the excessively long time ingredients were held at room temperature, and failure to follow the standardized recipe were the major findings and are considered important for control in foodservice systems.

Descriptors :   *Food service, *Food processing, *Potatoes, *Salads, Time, Temperature, Food dispensing, Flow, Food preservation, Refrigeration systems, Safety, Standards, Management, Control, Room temperature, Hazards, Microorganisms, Test and evaluation, Ratings, Tables(Data), Theses

Subject Categories : Food, Food Service and Nutrition

Distribution Statement : APPROVED FOR PUBLIC RELEASE