Hazard Analysis of Frozen Dinners Prepared at a Catering Establishment .

Frozen dinners prepared by a caterer were reported to have been spoiled. Microbiological testing of samples was performed, and a survey of time-temperature exposures (during preparation, storage, delivery and reheating) was conducted of procedures duplicating those at the time the spoiled food was prepared. Growth of spoilage bacteria was not inhibited by freezing a customer's week's supply of packaged meals in cardboard boxes.

Hazard Analysis and Control of Roast Beef Jus Preparation in Foodservice Establishments.

Roast beef and its jus prepared in foodservice establishments are often implicated as vehicles of foodborne illness. Preparation practices that could contribute to survival or growth of foodborne disease bacteria were examined. Temperatures were reached during cooking that would kill vegetative forms of these organisms.

Hazard Analysis and Control of Roast Beef Preparation in Foodservice Establishments .

Roast beef preparation practices were examined in eight foodservice establishments for the likelihood of contamination and the possibilities of survival or growth during each step of the operations. Clostridium perfringens was isolated from raw beef, equipment, and cooked beef. Staphylococcus aureus was isolated from raw beef, equipment, workers' hands, and cooked beef.