Chapter 5

Chapter 5
Flow of Food Introduction
− Hazards of the Flow of Food
• Flow of Food
o The path food takes through your operation

Purchasing
Serving

Recieving
Reheating

Cooling Storing

Holding Preparing

Cooking
− How to Keep Food Safe throughout path
• Prevent Cross-Contamination
• Prevent Time-Temperature Abuse
− Cross-Contamination
• Cross-Contamination can occur almost anywhere within the Flow of Food steps to
reduce the risk
o Use separate equipment for raw and ready-to-eat food
o Clean and sanitize before and after tasks
o Prep raw and ready-to-eat food at different times
− Time-Temperature Control
• Food is being time-temperature abuse
o Held in the range of 41°F to 135°F (5°C to 57°C)
o Cooked to the wrong internal temperature
o Cooled or reheated incorrectly
• Steps to prevent Time-Temperature Abuse
o Monitoring and recording temperatures
o Using the correct tools
o Understanding corrective actions
− Monitoring Time and Temperature
A bimetallic stemmed thermometer checks temperature from 0°F to 220°F (-18°C to
104°C)
• Calibration Nut