Does canned fruit that is on my serving line have to be at 41 degrees F or colder?

In light of the two recent outbreaks associated with fresh produce, the U.S. Food and Drug Administration has released a statement that says that all fresh cut produce should be stored and displayed at 41 degrees For colder for safety as well as quality.  Questions have been raised about whether or not this recommendation also applies to canned fruits that are placed on salad bars or serving lines.  Several schools in North Carolina have recently been cited for canned fruits being held at 45 degrees F or colder.  

To begin with, canned fruit is not a potentially hazardous food because of its low pH and so does not require strict time and temperature for safety.  The only exceptions would be if using canned figs.  Figs are classified as low-acid foods and so must be maintained at 41 degrees F or colder for safety.

It is also important to note that because canned fruit is has been heat processed, there is a minimal food safety hazard unless contamination takes place after the can is opened.  

Contamination could result if bare hands come in contact with the exposed fruit, if somebody sneezes or coughs in it, or if dirty holding containers and utensils are used to display and dispense this product.  

Therefore, here are the procedures that should be followed to minimize contamination as well as to maintain quality.  Most schools strive to keep canned fruits cold for quality.  

1. The unopened cans are put in the refrigerator the day before use.
2. The can lid is wiped off before opening.
3. The fruit is placed in a chilled pan that has been properly cleaned and sanitized.
4. Pans of fruit are placed on the salad bar or serving line no more than one hour before service.  If panned out before then, the product needs to be covered and refrigerated until it is placed on the serving line.
5. Long-handled utensils that have been properly cleaned and sanitized are in each container of fruit.
6. Leftover fruit that is on a self-service bar must be discarded.
7. Leftover fruit that is on a serving line can be saved as a leftover but must be labeled and used within three days.  

Prepared: November 28, 2006

If you have questions, contact Dr. Angela Fraser, Associate Professor/Food Safety Education Specialist, Clemson University, Clemson, SC.

Clemson University is an AA/EEO employer and does not discriminate against any person or group on the basis of age, color, disability, gender, national origin, race, religion, sexual orientation, or veteran status.

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