Spuds: If in doubt, throw ‘em out

COMMENTS FROM MICAH

Potatoes are among some of the most common left over food items, especially during the holiday season.

Cooked potatoes pose a food safety risk, because they are considered a Time Temperature Control for Vafet +WFV food1

TCS foods, like cooked potatoes, are prone to bacteria growth because they are moist, contain protein and have a neutral or slightly acidic pH.

Proper cooking, holding times and cooling techniques are imperative to avoiding time-temperature abuse and keeping TCS foods safe.

If cooked potatoes are not cooled properly, they can easily enter the temperature danger zone.

Cooled potatoes are often combined with mayonnaise or oil to make potato salads, which makes them even more of a breeding ground for bacteria like salmonella or listeria when proper temperatures aren’t maintained.

Ways to prevent:

• Cool off. Cooling potatoes properly is the best way to avoid a foodborne illness outbreak. Cooling potatoes in the refrigerator takes a minimum of four hours, but it can be expedited with this method:

Icewater bath

Ice paddle. Blast or tumble chiller.

Divide large batches of potatoes into shallow pans and spread them out.

• Serve safely. If cooked potatoes are being reheated, make sure they reach at least 498 degrees

If the potatoes are being used in a ready-to-eat cold dish, like a potato salad, make sure the dish is served below 7 degrees1 Wip= Slace clean ice packs in or around the dish or use an ice-water bath to keep things safely cool.

• If in doubt, throw it out. Any food that has been in the temperature danger zone of 74-46 degrees for more than 7 hours should be discarded. If you aren’t sure how long potatoes have been at 74-468 degrees/ it is better to toss them than risk serving them to your customers, friends or family.