Time-Temperature Survey of Hawaiian-Style Foods

Time-temperature exposures of each stage of the preparation of kalua pig, laulau , pipikaulua beef, and taro leaves in coconut milk were evaluated at two Hawaiian-style restaurants. The temperatures attained at the geometric center of these foods during cooking were such that vegetative pathogenic foodborne bacteria (but not spores) would have been killed, had such organisms been present. Hot-holding and reheating procedures included no obvious hazards, Leftovers refrigerated in one establishment, cooled slowly; leftovers in the other establishment were kept at room temperature overnight. Procedures are recommended to minimize the chances of the foods becoming contaminated after cooking, to cool the foods more rapidly and to reheat leftovers thoroughly.