Chapter 5 THe flow of food An Introduction PDF

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Cross contamination ● Flow of food - Food moves from purchasing, to receiving, to storing, preparing, cooking, holding, cooking and then reheating and serving. ● Cross contamination can happen any point within the flow of food ● Use separate equipment ● Cleaning and sanitizing ● Prepping food at different times ● Buying prepared food - buy food that might not need much chopping or handling such as chopped chicken or chopped lettuce so less handling is being occured which is less chances for cross contamination TIme Temperature control ● TCS food can be temperature abused if remains between 41 F and 135 F. This is the danger zone ● Ways to time-temperature abuse food ○ Cooked to wrong minimum internal temperature ○ Held at wrong temperature ○ Cooled or reheated incorrectly ○ TCS food must be thrown out if stays in danger zone for 4 hours or more. Avoiding time - temperature abuse ● Monitoring - know who is handling what food and how ● Tools - use thermometers to always check the temperature ● Recording - write down time and temperature that were taken of each food to keep track ● Time and temperature control - have procedures that limit food staying in danger zone ● Corrective actions - food handlers should all know the rules Choosing the correct thermometer ● bimetallic stemmed thermometers - used to check food during flow of food during hot or cold holding unit ○ Calibration nut - function for making the thermometer more accurate ○ There are clear easy markings on thermometer so no misread ○ Dimple - mark on the stem that shows the end of the temperature sensing are, so above that line won’t be able to sense the temperature ● Thermocouples and the thermistors check temperatures through a metal probe ○ Temps are displayed digitally ○ Good to be used on thick and thin food ● Infrared or laser thermometers ○ Quick and easy to use ○ Do not need to touch the surface of food to check so less contamination ○ It can’t measure air temp. Or internal temp. Of food ● TIme-temperature indicator ( TTI) - tags are attached to packaging by supplier ○ Color change appears in the TTI window if food has been time temperature abused during shipment or storage ● Calibration - and adjustment to give a correct reading of the thermometers ○ Ice point method ■ Fill container with crushed ice

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Add tap water till full Put thermometer stem or probe into ice water, wait for 30 seconds or until indicator stops moving ■ Adjust thermometer so it reads 32 F Boiling point method ■ Bring tap water to a boil in deep pan ■ Put thermometer stem or probe to boiling water, wait 30 seconds or until indicator stops moving ■ Adjust thermometer so it reads 212 F.

○ General thermometer guidelines ● Clean the thermometers, washed, rinsed, sanitized ● Calibration regularly ● Thermometer to measure food need to be accurate to + or - 2F while used to measure food storage equipment should be + or - 3F. A hanging thermometer in walk in cooler is an example ● Glass thermometer is only used to make candy or use for liquid ● Check temperature by insert in the thickest part of the meat and wait at least for 15 seconds before reading the temperature. ● ● ● ● ● ● ● ● ● ● ●...