Adherence to time and temperature standards and food acceptability

The objective of this study was to examine time and temperature of food under actual operating conditions during product flow, from procurement through service, and to seek relationships to the amounts of food consumed during the noon meal by children in Head Start early childhood developmental centers. A process flow model was developed for a conventional foodservice system such as that used in Head Start. The preparation and service of the lunch menus served to 101 3- to 5-year-old children in three centers were studied during a 3-week period for adherence to time and temperature standards. Weight of food consumed was measured and evaluated by a preference ratings panel for acceptability. Food was well accepted, was consumed by the children, and received very good adult preference panel ratings. The largest variations from the time standard were in processing-heating hot vegetables, while the greatest temperature variations were across all process steps for entrées. Deviations from recommended time and temperature standards for handling of milk were significantly correlated with lower consumption of milk.