Food Protection Trends - February 2009 - (Page 78)

at retail today are labeled with cooking instructions for both conventional appliances and microwave ovens; therefore, it is important that these instructions are accurate, validated, and understandable. Consumers should be able to follow them easily enough to ensure that the product is cooked sufficiently. Most conventional cooking methods ensure constant application of heat to foods and are relatively reliable, predictable and easily performed. Microwave cooking, on the other hand, may be more variable, and oven performance can differ within and between brands. It is important for consumers, food product developers, marketing personnel and others involved in the microwavable food industry to understand the factors affecting the cooking performance of microwave ovens. Factors such as the presence/ absence of a turntable, the size of the oven cavity, the shape, size and consistency of the food being cooked, and the container holding the food can all affect microwave oven cooking performance. Microwave cooking variables and the challenges associated with cooking different foods in a particular oven to achieve the right temperature and quality often lead consumers to rely on trial and error. Consumers often look for visual cues that the food is ready to eat (browning, bubbling, boiling, steaming, etc.) and may not rely solely on the label instructions for obtaining the perfectly cooked meal. Some follow the instructions exactly and then consume or serve the product without looking for any confirmation that the food was actually cooked thoroughly. Inherently, the opportunity exists to enhance the consumer’s microwavecooking experience while considering the practical constraints and real-world realities of food processors and microwave manufacturers. foods (1). Additionally, AFFI established and led a working group that developed recommended guidelines for the labeling of foods with microwave cooking instructions (2). The guidelines serve as a useful tool for food processors in designing product packaging cooking instructions. The Grocery Manufacturers Association (GMA) developed guidelines for validating cooking instructions for microwave and conventional cooking methods (3). These guideline documents are being utilized by members of the industry to help ensure that cooking instructions for microwaveable foods are both clear and effective. The Recommended Guidelines for the Labeling of Microwave Cooking Instructions, produced under AFFI’s leadership, was created to help food manufacturers develop clear and concise cooking information for consumers. Several examples of messages that should be considered for use on labels—singly or in combination— are provided. These messages are divided into two categories—Cooking Statements, which relate directly to cooking instructions, and Supportive Statements, which provide additional information or advice to consumers. • “Contains raw/uncooked ingredients” • “Not ready to eat. Cook thoroughly” Additionally, a section on visual cues is included, which suggests cues to aid consumers in determining if a food is cooked thoroughly or not. Because the power range of home microwaves varies (from 1100 watts), and because many consumers may not know the stated wattage of their microwaves— much less the actual wattage being delivered—the inclusion of visual cues to enhance cooking adequacy can be helpful in minimizing the likelihood that undercooked NRTE food products will be consumed. Examples of cues for fullycooked product • Entrée should be steaming hot when removed from microwave • Caution: The top crust of adequately cooked entrees will be brown • Cook until bubbling Examples of cooking statements • “For food safety, cook thoroughly to X°F (internal temperature).” • “Follow these COOKING instructions carefully.” OR, if “food safety” is not mentioned prior to this—“For food safety, follow these COOKING instructions carefully.” • “After the standing time, use a food thermometer to check temperature.” Examples of cues for undercooked product • Caution: If bottom of dish is cold after cooking, additional heating is required • Caution: Stir the meat and sauce before serving; if clumps remain, additional cooking is required INDUSTRy RESPONSE The American Frozen Food Institute (AFFI), the trade association representing the US frozen food industry, is leading the effort to improve consumer understanding concerning proper microwave cooking. Last year, AFFI developed a consumer-friendly brochure containing information on how microwave ovens work, microwave cooking safety, and use of a microwave oven for defrosting Examples of supportive statements • “Stand(ing) time is important for safety and quality.” (Can be used as a footnote to a standing time in the instructions.) • “Check for cold spots and continue cooking, if needed.” • Principal display panel call-outs to be used singly or in combination, as appropriate: • “Cook thoroughly” The food industry understands that consumer education and clear and validated food labeling can go only so far in preventing improver cooking of foods. Microwave ovens themselves need to be labeled and designed in such a way that consumers can easily determine the wattage of their particular oven and be able to accurately follow the instructions on any given food product, using the control options provided on the oven. To this end, AFFI plans to work with retailers and manufacturers of microwave ovens to improve the overall consistency in design among the various microwave ovens on the market, especially in relation to wattage labeling. Other design modifications will be considered that may help consumers. For the millions of microwave ovens currently in consum- 78 FOOD PROTECTION TRENDS | FEBRUARY 2009

Table of Contents Feed for the Digital Edition of Food Protection Trends - February 2009

Food Protection Trends - February 2009 Contents Sustaining Members Perspectives from Your President Commentary from the Executive Director Assuring the Safety of Not-Ready-to-Eat (NRTE) Products: Industry Guidelines for Validation of Consumer Cooking Instructions Cooking Food Safely with Microwave Ovens: Challenges for the Food Industry Special Interest Series: Newly Developed Workshop Series on “Molecular Methods in Food Microbiology” 2009–2010 Secretary Election Abstracts – IAFP’s Fourth European Symposium on Food Safety Audiovisual Library Audiovisual Library Order Form New Members What’s Happening in Food Safety Industry Products IAFP 2009: Networking Opportunities IAFP 2009: General Information IAFP 2009: Registration Form Coming Events Advertising Index Journal of Food Protection Table of Contents Booklet Order Form Membership Application

Food Protection Trends - February 2009

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