Chapter 4: The Flow of Food Serve Safe

Hazards in the Flow of Food - Cross contamination & time/temp abuse are the two major causes for hazards within the flow of food

The “Flow” Process 2. Receiving- check all food before accepting it 1. Purchasing- buy from reputable supplier 2. Receiving- check all food before accepting it 3. Storing- store it properly before use (FIFO, containers, time/ temp) 4. Preparation- time/temp, cross contamination 5. Cooking 6. Holding 7. Cooling 8. Reheating 9. Serving

Cross- Contamination Use Separate Equipment: each type of food should have its own equipment (separate cutting boards for vegetables and poultry) Cleaning & Sanitizing: clean/sanitize all work surfaces, equipment, & utensils after each task. Prevent cross contamination by wash, rinse, sanitize, and rising. Prepping Food @ Different Times: prep raw foods and ready-to-eat foods at separate times and sanitize in between using the work space Buying Prepared Food: Buy food that doesn’t require much prepping and handling (pre-cooked chicken, chopped lettuce, etc.)

Time-Temperature Control - Most food borne illnesses happen because of time/temp abuse - Avoid the danger zone (41-135) - Most pathogens grow between 70-125 F

Time-Temp Abuse Happens When… - You cook food to the wrong internal temperature - Hold the food at the wrong temperature -Cool/ reheat food incorrectly

Avoiding Time/Temp Abuse Monitoring: learn which food items must be checked often, when, and by who Tools: Use the correct type of thermometer for the job and use timers in the prep area to check how long food is in the danger zone Recording: Record food temps regularly and write down the time they were take (place outside of coolers/freezers, etc.)

Avoiding Time/Temp Abuse Time-Temp Control: Create procedures to help prevent food from being in the danger zone (limit food taken out of the freezer while prepping) Corrective Action: Teach food workers what to do when time/temp standards are not met (reheating to a correct temperature, throwing food out, flash cooling, etc.)

Monitoring Time and Temperature To keep food safe you must control the amount of time it spends in the danger zone using these tools: -Bimetallic stemmed thermometers -Thermocouples - Thermistors

Bimetallic Stemmed Thermometer - Takes temperatures from 0-220 F - Helps in all areas of the “flow of food” process - Measures temperature through its metal stem - Insert the stem into food until it reaches the dimple for correct measurement readings - More useful for thick foods

Bimetallic Stemmed Thermometer Calibration Nut: adjusts the thermometer for accuracy Easy-to-read Markings: clear markings help reduce the risk of reading temps wrong Dimple: mark on the stem that shows the end of the sensing area

Thermocouples & Thermistors They measure temperature by using a metal probe with an electric reader attached (displaying the temp digitally). The sensing area is just at the tip of the probe and doesn’t have to be inserted into thick and thin foods

Types of Thermocouples & Thermistors Immersion Probes: Use these to check the temperature of liquids (soups, sauces, frying oil) Surface Probes: Use to check the temp of flat cooking equipment (like griddles) Penetration Probes: Use these to check internal temperatures of food (useful for thin food like hamburgers or fish) Air Probes: Use these to check the temp inside coolers and ovens

Infrared (Laser) Thermometers -Read the temperatures of food equipment surfaces - Do not need to touch the surface Distance: hold the temp as close to food or equipment as you can w/out touching Barriers: Remove anything between the thermometer and food/food packaging etc. Manufacturers Directions: follow directions for use

Other Temp-Recording Devices - Some devices monitor both time and temp (TTI-time/temp indicator) - Tags are attached to packaging by the supplier and colors can change to indicate if a time/temp abuse occurred before you receive it from the supplier

General Thermometer Guidelines Cleaning & Sanitizing: must be washed, rinsed, sanitized and air dried Calibration: can lose accuracy when they are bumped or dropped or go through several temperature changes so temps must be check and be adjusted Accuracy: must be accurate +/- 2 degrees or hanging thermometer (freezers/coolers) +/- 3 degrees

General Thermometer Guidelines Glass Thermometers: candy thermometers can be a physical contaminate if they break so they typically are placed in a shatter proof enclosure Checking Temperatures: insert the probe into the thickest part of food and usually in the center; take readings in different parts to verify temperatures and allow it to stay at the same temperature for 15 seconds