Food safety and cooling
Main causes of food poison found in Taiwan:
poor food hygiene or improper handling of receiving goods
cross contamination between raw and cooked foods
poor healthy habits, complicated processing, frequent contact to food, too many temporary workers and high employee turn over.
long exposure in temperature danger zone after cooking
failing to regenerate packaged meals or regenerate with inadequate temperatures
failing to refrigerate leftover food or regenerate with inadequate temperatures
Common causes of food poisoning found in the United States:
4% consumption of leftover food
7% improper cleaning
7% cross contamination
11% contaminated raw food
12% insufficient regeneration
16% improper heat holding
16% insufficient heating
20% food handled by infected staff
21% long delay by time of consumption
40% incorrect cooling
Bacteria is liable for food spoilage to a great extend. The innovative rapid cooling machines provide an outlook for a new processing flow. Incorrect food cooling calls for 40% of food safety issues. Thus an effective cooling method helps to reduce food processing related risks. Sunshine Energy’s rapid cooling machine rolls out an unique and innovative cooling process, which allows foods to be handled in simple and high efficient manner and yet subject to low risk of contamination. The efficient control of risk is laid below :
1. One food thought is used throughout the process of cooking, cooling and packaging
The company rejects the idea of conveying food via pipelines. The heightened threats to food safety goes alone with length of pipelines. When food ingredients are conveyed via pipelines, one cubic centimeter sized food residue can give rise to tens of millions of bacteria leading to severe food safety issues. A food trough is sealed with a lid, moved to the cooling machine and cooled. Food is packaged followed by cooling.
Cooking–>cooling–>packaging by an operator–> risk of cross contamination is reduced given that only one food trough is used throughout the process.
2.Simple operation process requires fewer staff. It takes only one operator to carry out the food production.
The ergonomic design is built to the machine. Additionally with a lift fork one operator alone can carry out cooling and packing up to 100kg food.
3. Less staff-food contact, fast cooling time and a lowered bacteria amount
Fast cooling time leaves bacteria little chance to multiply as it enters the state of being dormant in low temperatures. It takes only 10-20 minutes to cool down to18C. This reduces the time food stays in temperature danger zone and the concern of cross contamination between staff and food. Test results from Food Industry Research and Development Institute had showed that the amount of bacteria found in the soup which has been chilled by the rapid cooling machine down to 18 °C is in fact 95% lower than the value posed by Department of Health Taiwan.
Michael Jacob, Safe food handling, A training guide for managers of food service establishments, 1989, World Health Organization.