1. The Flow of Food: An Introduction
Standard 5: Students will demonstrate and practice correct sanitation as it refers to a modern commercial kitchen.
The Flow of Food: An Introduction

2. What is the Flow of Food?
The path the product goes through at an establishment, from purchasing and receiving, storing, preparing, cooking, holding, cooling, reheating, and serving.

3. Preventing Cross-Contamination
Physical Barriers
Assign specific equipment to each type of food product.
Clean and sanitize all work surfaces, equipment, and utensils after each task.
Procedural Barriers
When using the same prep table, prepare raw meat, seafood, and poultry and ready-to-eat food at different times.
Purchase ingredients that require minimal preparation.

4. Discussion Question
While cooking at home have you experience any issues of cross contamination? How did you deal with the issue?

5. Time and Temperature Control
Foodborne microorganisms grow at temperatures between 41*F and 135*F
Microorganisms grow much faster in the middle of the zone, between 70*F and 125*F
If food is held in temperature danger zone for more that four hours it must be thrown out.
TCS foods can be time-temperature abused when food is not:
Cooked to the required minimum internal temperature
Cooled properly
Reheated properly
Held at the proper temperature

6. Discussion Questions
Give some examples of how food can be time-temperature abused? And explain.

7. How to Avoid Time-Temperature Abuse
What is the best way to monitor time and temperature in your establishment:
Monitoring
Tools
Recording
Time and Temperature Controls
Corrective Action

8. Choosing a Thermometer
The thermometer maybe the single most important tool you use to protect your food.
Bimetallic Stemmed Thermometer – metal probe with a sensor towards the end
Thermocouples and Thermistors – measures through a metal probe and displays a digital readout
Infrared (Laser) Thermometers – Laser reads temperature of food and equipment surfaces
Time-Temperature Indicators (TTI)and other Time-Temperature Recording Devices – monitor both time and product temperature (used during shipping)

9. How to Calibrate Thermometers
Bring tap water to a boil in a deep pan, or fill a glass completely full of ice water
Put the thermometer stem or probe into the boiling/ice water so the sensing area is completely submerged.
Hold the calibration nut securely with a wrench or other tool and rotate the head of the thermometer until it reads 212*F or 32*F.

10. General Thermometer Guidelines
Keep thermometers and their storage cases clean
Calibrate thermometers regularly to ensure accuracy
Never use glass thermometers to monitor the temperatures of food
Measure internal temperatures of food by inserting the thermometer stem/probe into the thickest part of the product
Wait for the thermometer reading to steady before recording the temperature of a food item

11. Discussion Question
Step by step explain how you calibrate a thermometer using the ice-point method?
Other than a thermometer, how can we check for doneness in meat? Explain how.