Amanda Richter System Analysis Research Project

Deli Temperatures The Problem: After talking with both the executive and sous chef it has been determined that an on going problem in the cafeteria are the deli temperatures. In walking through the cafeteria just before service time, I noted for myself that the temperatures of deli items including; deli meats, deli salads, cheeses, and premade deli sandwiches were in the danger zone or >40F. Looking back on previous temperature logs, deli temperatures have consistently been in the danger zone requiring corrective action, which not only is a potential hazard for the customer but it also increases labor time. Hypothesis: It can be hypothesized that frequent high temperatures (>40F) of deli items are due to improper preparation and storage techniques. Procedure: Periodically record temperatures of all coolers used for the deli before, during and after production. Record temperatures of deli items (deli meats and meat salads) before production. Periodically record temperatures of deli items during production Record temperatures of remaining deli items mid way through and after service Interview foodservice workers of techniques during production

Results: Initial data revealed that temperatures of deli items at 6am, before production began, were already in the danger zone. The initial temp of the deli cooler also read 44F revealing it is either malfunctioning or in the defrost mode. Later temps of the cooler reveal a <40F temp, revealing it is likely not malfunctioning. As evidenced by the chart below, with the exception of roast beef, smoked turkey and roasted turkey, for a short period of time, deli temperatures were consistently in the danger zone. All deli meats and meat salads were stored in the same containers before and during preparation, which would not explain the fluctuations in temp.

Deli Temperatures in F
55

50 Smoked Turkey 45 Roasted Turkey Ham 40 Roast Beef Chicken Salad Tuna Salad 35

30 6:00 7:00 8:00 8:30 9:00 9:30 10:00 10:30 11:30 1:00

*Red shaded area indicates Danger Zone (40 -140F)

Recommendation: Throughout my data collection I have formulated a few recommendations to combat this ongoing problem. First of all, I believe that once the kitchen remodel is completed and rolling racks for the deli are provided, all deli items should be placed and kept on these in the main kitchen cooler, where temperatures can be better regulated. In the meantime, I would recommend first for the meat salads that all ingredients first be chilled, including the bowls to mix and hold ingredients before preparation. Following preparation the salads should be spread out on sheet pans and cooled in main cooler until it is time for display service. In regard to the sliced meats, I would recommend slicing the deli meat first, into pre-chilled pans, then storing in several shallow pans in the main kitchen cooler. I would also recommend, during the preparation of pre-made sandwiches, staff only take out what is needed for preparation to prevent all deli meat from entering the danger zone. Immediately following prep, the pre-made sandwiches should be placed on sheet pans and placed in main kitchen cooler for thorough, uninterrupted chilling before service. Lastly, I would recommend that display coolers only be used for display and not for holding during preparation. These coolers do not keep temperature as well as the other coolers for use. I would also recommend cleaning underneath the display cooler to ensure displayed items are able to be kept at proper temperature during display.

Re-check: Until the remodel, rolling racks are currently not an option, however, since chilling the meat salads on sheet pans, (2 in. full pans were used instead) temperatures drastically declined to a safe temperature of 36-38F. These temperatures also remained at about 38-40F for the duration of service. It was difficult to check whether or not the deli meats were being sliced into pre-chilled pans since this process was done in the evenings, however I did note a slight improvement when they were kept in several shallow pans. Temperatures for the deli meats were unfortunately still in the danger zone at 41F and 42F. I am confident that using not only, the rolling racks after the remodel, but also continuing to use several shallow pans, deli meats will be kept under 40F.