The flow of food production PDF

Preview

Summary

Hospitality Safe Food Serve Safe Exam...

Description

Flow of the food:! • Path food takes through an operation, from purchasing to serving! • To keep food safe throughout the food: ! ◦ Prevent cross contamination! ◦ Prevent time temperature abuse! ! Cross-contamination! • Major hazard in the flow of food! • Pathogen can be spread from unwashed has to prep areas! • Keep raw and ready to eat food away from eachother! • Prevention! ◦ Use separate equipment! ‣ Colored cutting boards and utensils will help ensure the equipment is seperate! ◦ Clean and sanitize! ‣ After each task, clean and sanitize work surfaces and utensils after each task! ◦ Prepping the food at different times! ‣ Prepare the raw food and ready to eat food at separate times to minimize cross contamination! ◦ Buying prepared food! ‣ Buy foods that do not require as much prepping or handling! ! Time temperature control! • Time temp abuse is another hazard in the flow of food! • TCS food has been time-temperature abused any time it is between 41-135 degrees! • This is called the temperature danger zone because pathogens grow in this range! • This can occur when! ◦ Food is cooked to the wrong minimum internal temp! ◦ Held at wrong temp! ◦ Cooled or heated incorrectly! • The longer the food is in the danger zone, the more time pathogens have to grow! • if it has been in it for 4 hours, it is unsafe! • Avoiding procedures! ◦ Monitoring! ‣ Learn which food items should be checked and how often (TCS food)! ‣ Assign duties to food handlers in each area! ‣ Make sure they know how to do it and when to do it and why it is important! ◦ Tools! ‣ Make sure the correct kinds of thermometers are available! ‣ Give food handlers their own thermometers! ‣ Have them use times in prep areas to check how long food is in temperature danger zone! ◦ Recordings! ‣ Record temp. Regularly and when the temp was taken! ‣ Provide sample forms and logs in the food prep area for them to reference it ! ◦ Time temp control practices! ‣ Have procedures that limit the time food spends in the temperature danger zone! ◦ Corrective action! ‣ Make sure food handlers know what to do when time and temperature standards are not met! !

Chosing the correct food thermometer! • Bimetallic stemmed thermometers! ◦ 0-220 degrees F! ◦ Use it to check food temp both during receiving and in hot or cold holding unit! ◦ When checking temperatures, insert stem into food to dimples for proper reading! ◦ Not practical for thin food! ◦ Needs dimple, calibration nut, and easy to reaf! • Thermocouples and thermistors! ◦ Measure through metal probe! ◦ Display temperatures digitally! ◦ Interchangeable probes! ‣ Immersion probe! ‣ Surface probe! ‣ Penetration probe! ‣ Air probe! ◦ Have sensing area on tip of the probe! ◦ Not necessary to insert them into the food as far as bimetallic stemmed thermometers! ◦ Goof for checking the temperature of thick and thin food! • Infared (laser)! ◦ Measures the surface temperature! ◦ Quick and easy to use! ◦ Does not touch the food! ◦ Cannot measure air temperature or internal temperature! ◦ Follow:! ‣ Distance: hold as close to food without touching it ! ‣ Barriers: remove anything between food (steel, metal, glass)! ‣ Manufacturers directions! • Time temperature indicator (TTI)! ◦ Monitor both time and temperature! ◦ Are attached to packages by suppliers! ◦ A color change in the TTI window if it has been exposed to the danger zone! ◦ The color change is not reversable! ◦ Some suppliers place this inside of delivery trucks ! • Maximum registering thermometer! ◦ Indicate highest temperature reached during use! ◦ Used where readings cannot be continuously measured ! ◦ Works well for checking final rinse of a dishwasher machine! ! Calibrate thermometer! • Can lose accuracy if droped or experience high temps! • How to! ◦ Bring clean tap water to boil in pan! ◦ Put thermometer stem into water! ◦ Adjust the thermometer so it reads 212 F (could depend on elevation level) ! • How to (ice point)! ◦ Fill large container with ice and tap water and stir! ◦ Put probe into ice water! ◦ Adjust so it says 32 F! ! Guidelines for use!

• Cleaning and sanitzing! ◦ Must be washed, rinsed, and sanitized before and after use! ◦ Keep storage cases clean as well! • Calibration ! ◦ Before each shift or before each use! • Accuracy +- 2F for food! ◦ Air is 3-+! • Before recording the reading, wait for the thermometer reading to steady! ! ! ! ! ! ! !...