Satellite Food Service System: Time and Temperature and Microbiological and Sensory Quality of Precooked Frozen Hamburger Patties

Abstract

Use of a precooked frozen entree, hamburger patties, in a satellite foodservice system was assessed as related to time and temperature conditions and microbiological and sensory quality to identify critical phases in utilizing a precooked frozen entree. Time for product storage at the service location was approximately 3 days, and average time at room temperature during assembly was 2 h. Temperature conditions were generally variable with internal temperatures after heating food for service ranging from 152 F (67 C) to 192 F (89 C). Except for some of the low internal temperatures, conditions were acceptable from a food safety standpoint. Mean scores for sensory quality characteristics evaluated ranged from 5.1 to 6.9 (9-point scale) and total plate counts indicated that microbial quality was good. Genera of pathogenic microorganisms were identified, including Clostridium and Staphylococcus; therefore, the potential exists for public health hazards if precooked food is subsequently mishandled in a system of this type. Critical problems may become apparent in the control of variability within the system, particularly, at the point of heating food for service.