1. Who am I? Flow of Food Chapter 5-7 Receiving Storing Preparation
Purchasing
Receiving
Storing
Preparation
Cooking
Holding
Flow of Food Chapter 5-7
Cooling
Reheating
Serving
Who am I?

2. I am used to check the internal temperature of food?
Who am I?

3. Thermometer

4. Food must be purchased from me
Food must be purchased from me. I have been inspected and can show you inspections report. Its important to build relationships with me?
Who am I?

5. Approved reputable
Suppliers
Who am I?

6. You set me to the side because I do not fit in with the “good” food
You set me to the side because I do not fit in with the “good” food. Make sure you get a signed adjustment or credit slip before giving me back to the delivery person.
Who am I?

7. Rejected Food!!

8. You receive me at an air temperature of 45F and an internal temperature no greater than 50F but I must be cooled to 41F in ___ hours.
Who am I?

9. Live Shellfish:
Oysters, mussels, clams and scallops in 4 hours

10. Receive me at 45F or lower. Cool me to 41F or lower in 4 hours.
Who am I?

11. Shucked shellfish

12. Receive me at 45F or lower. Cool the milk to 41F or lower in 4 hours.
Who am I?

13. Milk

14. FIFO
Who am I?

15. First In
First Out

16. I am, First in the storage order and held at 135F
Who am I?

17. Ready to eat Foods

18. I am the temperature for receiving cold foods?
Who am I?

19. 41F
Cold!!!

20. You can Thaw Foods in 4 ways?
Name Me?

21. Refrigeration
Running Water
Microwave
Cooking

22. You can serve me to high risk populations such as in nursing homes & hospitals?
Who am I?

23. Pasteurized Eggs or egg products