Presentation on theme: "THE FLOW OF FOOD: AN INTRODUCTION"— Presentation transcript:
1 THE FLOW OF FOOD: AN INTRODUCTION SERVSAFE/Chapter 5THE FLOW OF FOOD:AN INTRODUCTION
2 REMINDERSTCS food is food that requires time and temperature control for safetyThe most basic way to avoid cross-contamination is to keep raw and ready-to-eat food away from each other.
3 Steps in the FLOW OF FOOD PurchasingReceivingStoringPreparationCookingHoldingCoolingReheatingServing
4 Ways to PREVENT Cross-Contamination Separate equipmentClean and sanitizePrep food at differenttimesBuy prepared food
5 DANGER TEMPERATURE ZONE Food Service Industry 41 degrees F. to135 degrees F.(pathogens grow in this range)70 degrees F. to125 degrees F.(pathogens grow faster in this range)
6 Food is temperature abused when it is… Cooked to the wrong internal temperatureHeld at the wrong temperatureCooled or reheated incorrectly
7 How do you AVOID Time-Temperature Abuse? Monitor when food items should be checked, how often, and by whomTools: Make sure the right kinds of thermometers are availableHave foodhandlers record temperatures regularlyHave procedures in place to limit the time food spends in the temperature danger zoneMake corrections when time and temperature standards are not met.
9 Types of Thermometer Probes Immersion: used to check the temperature of liquids such as soups, sauces and frying oilSurface: used to check the temperature of flat cooking equipment such as a griddlePenetration: used to check the internal temperature of food like hamburger patties and fish filletsAir: used to check the temperature inside coolers and ovens
10 CALIBRATION METHODS ICE-POINT METHOD Fill a large container with crushed ice. Add tap water until container is full.Put the thermometer stem into the ice water. Wait 30 seconds. (Do not let the probe touch the container)Adjust the thermometer so it reads 32 degrees F.
11 CALIBRATION METHODS BOILING POINT METHOD Bring tap water to a boil in a deep panPut the thermometer stem into the boiling water. Make sure the sensing area is under water. Wait 30 seconds. (Do not let the probe touch the container)Adjust the thermometer so it reads 212 degrees F.
12 Thermometer Guidelines Thermometers must be washed, rinsed, sanitized and air-dried.Calibrate thermometers regularly.Check for accuracy.Never use glass thermometers to check food temperatures.When checking the temperature of food, insert the probe into the thickest part of the food