leaving pizza out/bacteria

[Lindsey]

Howdy- I am new to the forums (just posted my intro entry).  I am researching in preparation to open a new business and was wondering where to find any info on food safety with regard to having pies out for slices...how long is it safe to leave at room temp?  How long a slice would need to be re-heated to kill any bacteria?  That sort of thing.  Are there state specific regulations?  Thanks in advance for any help!

[Pete-zza]

Lindsey,

In parallel with posting here, you might also find it helpful to register and post any questions regarding the health aspects of commercial pizza making at the PMQ Think Tank at http://thinktank.pmq.com/viewforum.php?f=6. That is a forum visited mostly by professionals, many of whom will have addressed the same matters you raised in your post. Since some of our members here are also professionals, they might also be able to help you. Food preparation regulations can vary quite widely from state to state so you may want to mention your state (Washington) in any inquiries.

Peter

[Lindsey]

Thanks!  I was poking around on PMQ yesterday and had trouble navigating the forum.  I clicked on your link and first topic I saw was about food safety!  So, are most pizza people here on Pizza Making not in the business- just passionate about pies?  When I saw the name "shop talk" I assumed that was a nick name for "work/business discussions"  Thanks, Pete!

[Pete-zza]

So, are most pizza people here on Pizza Making not in the business- just passionate about pies?

Lindsey,

I would say yes. However, we have many professionals who frequent the forum, and we have had quite a few members who have gone on to become professionals. As you might expect, we also have a very large number of members who are only interested in pizza in a home setting. Our members come from all around the world. The PMQTT is stronger on the business side of pizza making. Unfortunately, that forum has declined in popularity and in the number of visits and page views. That means that you might not get answers promptly, if at all, to questions posted on that forum. Once questions put on page 1 of the PMQTT forum move down the stack to page 2, they are no longer in front of the people who look at only page 1. The Shop Talk board was created on this forum to isolate issues that professionals might have and to keep their questions from being buried somewhere in the rest of the forum.

Peter

[norma427]

Lindsey,

Some of these food safety rules only pertain to Pa., but if you read the part of this article in part 46.385.  http://www.pacode.com/secure/data/007/chapter46/chap46toc.html  it tells at what temperatures food have to be keep at.  I have a revolving 3 shelf humidified heated pizza cabinet that I keep my pizzas hot in, or either place them in my deli case for a reheat.  Each state has some different laws, so I think it would be good to contact your state for regulations.

Norma

[buceriasdon]

Norma, I've decided to try pizza by the slice, having a glass enclosed warmer built. Do you reheat in the oven only if the pie is kept in the deli case?
Don

[norma427]

Norma, I've decided to try pizza by the slice, having a glass enclosed warmer built. Do you reheat in the oven only if the pie is kept in the deli case?
Don

Don,

I always ask customers if they want the slices reheated even if they are in the heated humidified case, because the slices do then to be less crisp on the bottom ( just like a whole pizza tends to become softer on the bottom crust when they are kept on a pizza pan when hot).  I tell customers it will crisp up the bottom of the crust.  It only takes about a half a minute or less to crisp up a slice of pizza.  Some customers don’t want the slices reheated, but most customers want a reheat.  What is kept in the deli case like pizza pinwheels, garlic knots, breadsticks, and some whole pizzas only need a little longer to reheat.

My heated humidified case has a digital readout on the back so I can keep an eye on the temperature to make sure the temperature is up to our code in Pa. I could use the same heated case for chicken or other food products but they would have to be higher in temperature.  I have buttons on the back to up the temperature if I want a higher temperature.  I keep my heated case about 146 degrees F.

Best of luck with selling slices! 

Norma

[franko9752]

Don,

I always ask customers if they want the slices reheated even if they are in the heated humidified case, because the slices do then to be less crisp on the bottom ( just like a whole pizza tends to become softer on the bottom crust when they are kept on a pizza pan when hot).  I tell customers it will crisp up the bottom of the crust.  It only takes about a half a minute or less to crisp up a slice of pizza.  Some customers don’t want the slices reheated, but most customers want a reheat.  What is kept in the deli case like pizza pinwheels, garlic knots, breadsticks, and some whole pizzas only need a little longer to reheat.

My heated humidified case has a digital readout on the back so I can keep an eye on the temperature to make sure the temperature is up to our code in Pa. I could use the same heated case for chicken or other food products but they would have to be higher in temperature.  I have buttons on the back to up the temperature if I want a higher temperature.  I keep my heated case about 146 degrees F.

Best of luck with selling slices! 

Norma

Does your case have a humidifier Norma? I have been looking at humidified heated display cases. Is it worth having it humidified? I noticed your heated pizza display case in your pics btw.

[norma427]

Does your case have a humidifier Norma? I have been looking at humidified heated display cases. Is it worth having it humidified? I noticed your heated pizza display case in your pics btw.

Frank,

My case does have a humidifier.  I don’t use it most of the times though.  It doesn’t seem to matter if it is used or not.  I was lucky to get my case for about 400.00 on Ebay. 

Norma

[franko9752]

I have been making 12" pies and cutting them in 4 slices for my slice pizza. They look big that way i think. I start at $1.50 plain slice in central Pa. Does that sound right? I got a slice of square pizza at a local shop today for .95 cent and only 1 slice of pepporini on it and really small square. I load my N.Y. style pies up with roni.

[norma427]

I have been making 12" pies and cutting them in 4 slices for my slice pizza. They look big that way i think. I start at $1.50 plain slice in central Pa. Does that sound right? I got a slice of square pizza at a local shop today for .95 cent and only 1 slice of pepporini on it and really small square. I load my N.Y. style pies up with roni.

Frank,

I can’t really tell you how much to charge for your slices of pizza, with or without pepperoni.  All I can tell you is my pizzas are 16” or a little bigger and they are sliced into 6 slices.  I charge 1.75 a slice for plain cheese and 2.25 for sausage or pepperoni.  I am also at a farmers market were prices of most foods are reasonable.

Norma

[Pizzamaster]

Putting aside the official requirements. I have eaten all kinds of pizza in all kinds of places. If leaving it in a window will kill you I should've died about 10,000 times lol.

[By2day]

Any food item in a heated Inclosure must be above 140 degrees to stop the bacteria from multiplying!

[randyjohnsonhve]

I must say I had to put my shoes on top of the left over pizza box in the hotel to make sure the cleaning people did not throw the pizza away when I worked during the day...Then, I would have pizza on Wednesday night, and driving home, 300 miles, on Friday afternoon, I would eat the pizza that had been out since Wednesday, and was place in the back seat of a car on a summer afternoon, and eat the pizza...never have been sick here on pizza, probably lucky, but have similar stories on pizza through my whole life...There is not a bad piece of pizza, just some are better than others...

RJelli

[The Dough Doctor]

Lindsey;
You will need to check with both state and local health departments to find out what regulations they have in place regarding pizza/pizza by the slice. As a general rule, you will need to hold the pizzas at a minimum of 140F, but if it is allowed to drop below 140F, you may be required to reheat it to a minimum of 160F (this actually means 165F) before serving. In some places the delivery time for pizza is limited to that in which the pizza can be maintained at a minimum of 140F (which actually means 145F). In some places they recognize what is called the 4-hour rule (product may be allowed to remain at a temperature which will support bacterial growth for a total accumulated time not to exceed 4-hours. Unless each pizza has a tag on it, this can be difficult to document, hence the reason why some places don't follow this rule. I believe the 4-hour rule is why New York pizzerias (slice shops) can get away with allowing the slices to sit in a display case without heat while waiting to be sold. Again, be sure to check with state and local health departments for the rules governing your location.
Tom Lehmann/The Dough Doctor