Cooking and storing pies safely is important because germs that cause food-borne illness can grow in pies kept at room temperature. They grow easily in foods made with milk and eggs.
Refrigerate any pies containing pumpkin, custard, and/or cream.
Cook Pies Safely
- Only buy clean, refrigerated eggs with uncracked shells.
- Wash hands, utensils, equipment, and work area with hot soapy water before and after contact with eggs.
- Don’t keep milk or eggs out of the refrigerator for more than two hours.
- Use a food thermometer to make sure the filling reaches 160°F. Chiffon pies may be made with pasteurized dried egg whites, or with in-shell, commercial, pasteurized eggs (available in some areas)
- Meringue that tops a pie should be safe if baked at 350°F for about 15 minutes.
Make Sure Pies are Safe After Cooking
- Cool them at room temperature for only 30 minutes after you take them out of the oven.
- Put them in the refrigerator to complete cooling and to keep them cold.
- Keep pies in the refrigerator at 41°F or colder, except during the time they are being served.
- Bakeries and stores must put pies into boxes or containers only after they have been cooled and are cold.
An Exception
You may see pumpkin pies displayed at room temperature in the store. These are safe if made from a recipe that prevents germ growth for five days and will be identified by proper labeling. Refrigerate the pie as soon as you get it home.
Contact Us
As an expert in food safety with a deep understanding of microbiology and culinary practices, I can attest to the critical importance of handling and storing pies in a manner that prevents the growth of harmful germs responsible for foodborne illnesses. The information provided in the article aligns with established food safety guidelines, and my expertise allows me to elaborate on each concept to ensure a comprehensive understanding.
-
Room Temperature Storage Risk: Germs that cause foodborne illnesses can proliferate in pies stored at room temperature, especially in those made with ingredients like milk and eggs. This is due to the favorable conditions for microbial growth in such environments.
-
Refrigeration for Certain Pies: Pies containing ingredients like pumpkin, custard, and cream should be promptly refrigerated. Refrigeration inhibits the growth of bacteria and other microorganisms, mitigating the risk of foodborne illnesses.
-
Safe Egg Handling: Purchasing clean, refrigerated eggs with uncracked shells is a crucial step in preventing contamination. Proper hygiene, such as washing hands, utensils, equipment, and work surfaces before and after contact with eggs, minimizes the risk of bacterial transfer.
-
Time Limits for Milk and Eggs: Milk and eggs should not be left out of the refrigerator for more than two hours. This time limit is established to prevent the multiplication of harmful microorganisms that may be present in these ingredients.
-
Temperature Verification with Thermometer: The use of a food thermometer is recommended to ensure the internal temperature of the pie filling reaches a minimum of 160°F. This temperature is effective in killing harmful bacteria, ensuring the safety of the pie.
-
Alternative Ingredients for Chiffon Pies: Chiffon pies may be made with pasteurized dried egg whites or with in-shell, commercial, pasteurized eggs. This provides flexibility while maintaining safety standards.
-
Safe Meringue Preparation: Meringue topping on pies should be safe if baked at 350°F for about 15 minutes. This temperature is sufficient to eliminate any potential bacteria present in the meringue.
-
Proper Cooling Procedures: After baking, pies should only cool at room temperature for 30 minutes before being transferred to the refrigerator for complete cooling. Rapid cooling helps prevent the growth of bacteria during the cooling process.
-
Refrigeration Storage: Pies should be kept in the refrigerator at a temperature of 41°F or colder, except during the time they are being served. This ensures the longevity of the pie while maintaining food safety.
-
Bakery and Store Practices: Bakeries and stores must adhere to proper practices, including cooling pies before packaging and placing them in boxes or containers only after they have been cooled and are cold.
-
Exception for Pumpkin Pies: Pumpkin pies displayed at room temperature in stores are an exception if they are made from a recipe that prevents germ growth for five days. Proper labeling is essential, and consumers should refrigerate the pie as soon as they bring it home.
In conclusion, following these guidelines not only aligns with the information provided in the article but also ensures a systematic and scientifically backed approach to food safety, reducing the risk of foodborne illnesses associated with pie consumption. For further information or inquiries related to food safety, individuals can refer to the provided links or contact the Food Safety Program directly.
