1. Chapter 5 The Flow of Food: An Introduction

2. 5-2 The Flow of Food To keep food safe throughout the flow of food: Prevent cross-contamination Prevent time-temperature abuse

3. 5-3 Preventing Cross-Contamination Separate Equipment Use separate equipment for each type of food Clean and Sanitize Clean and sanitize work surfaces, equipment, and utensils after each task

4. 5-4 Preventing Cross-Contamination Prep food at different times Prepare raw meat, seafood, and poultry at different times than ready-to-eat food (when using the same prep table) Buy prepared food Buy food items that don’t require much prepping or handling

5. 5-5 Preventing Time-Temperature Abuse Avoid time-temperature abuse Determine the best way to monitor time and temperature Make thermometers available Regularly record temperatures and the times they are taken Minimize the time that food spends in the temperature danger zone Take corrective actions if time- temperature standards are not met

6. 5-6 Thermometers Bimetallic Stemmed Thermometer Indicator Head Calibration Nut Holding Clip Stem Sensing Area Dimple

7. 5-7 Thermometers Thermocouples and Thermistors Measure temperature through a metal probe Display temperatures digitally Come with interchangeable probes

8. 5-8 Calibrating Thermometers Ice-Point Method 1. Fill a large container with crushed ice and water. 2.Put the thermometer stem or probe into the water. 3.Adjust the thermometer so it reads 32˚F (0˚C).

9. 5-9 General Thermometer Guidelines When using thermometers: Keep thermometers and their storage cases clean Calibrate them regularly to ensure accuracy Regularly check the accuracy of thermometers in coolers and freezers Never use glass thermometers to monitor food temperature Insert the thermometer stem or probe into thickest part of product (usually the center) Wait for the thermometer reading to steady before recording the temperature of a food item

10. 5-10 Review Time for Review