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Adherence to time and temperature standards and food acceptability
Journal of the American Dietetic Association
|November 1, 1987
Summary
Food safety standards for time and temperature are crucial in early childhood centers. Deviations, especially with milk, significantly impacted consumption by children in Head Start programs.
Area of Science:
- Foodservice operations
- Child nutrition
- Food safety standards
Background:
- Head Start programs serve meals to young children.
- Food safety protocols are essential in early childhood developmental centers.
- Understanding food handling impacts nutrient intake.
Purpose of the Study:
- To assess food time and temperature during foodservice operations.
- To correlate food handling with consumption in Head Start children.
- To identify deviations from established food safety standards.
Main Methods:
- Developed a process flow model for conventional foodservice systems.
- Monitored food preparation and service for 101 children over 3 weeks.
- Measured food consumption and evaluated acceptability via preference panels.
Main Results:
- Food was well-accepted and consumed by children.
- Largest time variations occurred during hot vegetable processing.
- Greatest temperature variations were observed for entrées.
- Milk handling deviations correlated with reduced milk consumption.
Conclusions:
- Adherence to time and temperature standards is vital for optimal food consumption.
- Specific areas like hot vegetables and entrées require attention for time and temperature control.
- Milk handling protocols directly influence children's milk intake.