1. Safe Purchasing, Storage, Preparation, and Service for a Crowd
Chapter 4
Safe Purchasing, Storage,
Preparation,
and Service for a Crowd

2. Safety Through the Flow of Food
Purchasing
Storage
Preparation
Holding
Cooling
Reheating
Service

3. Purchasing Keep food out of the temperature danger zone
Prevent cross-contamination
Refrigerate foods immediately
If receiving foods from vendor,
reject items that are above 41F

4. Thermometers
Types
Calibration
Use

5. Storage Practice First In, First Out
Store only food in food storage areas
Always store raw potentially hazardous
foods below ready-to-eat foods
Keep dry foods dry
Set refrigerator at 38F or lower
Set freezer at 0F

6. Storage
Use ONLY
food grade containers
to store food

7. Preparation Slicing and cutting—
Clean & sanitize equipment between uses
Minimize time in the TDZ
Minimize cross-contamination

8. Preparation Thawing— Thaw food in the refrigerator at 40F or less
Submerge the product in running potable water
at a temperature of 70F or below
Thaw in a microwave oven, only if the food
will be cooked immediately afterward
Thaw food as a part of the cooking process

9. Preparation Marinating— poultry, and seafood in the refrigerator
Marinate meat,
poultry, and seafood
in the refrigerator
Do not use marinade that was previously
used to marinate raw meat and poultry to
baste foods or as a serving sauce

10. Preparation Cold Salad Preparation— preparation
Chill all ingredients before beginning
preparation
Prepare salads in small batches, then
refrigerate
©2006 Department of Food Science - College of Agricultural Sciences at Penn State University
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