Ch. 4 Flow of Food

Question 1

What is the flow of food?

Answer 1

• all steps food takes as it moves through the operation
• beginning from purchase to when it gets to the customer (purchasing, receiving, storing, prepping, cooking, holding, cooling, reheating, serving)

Question 2

How do we prevent time-temperature abuse?

Answer 2

• Monitoring: know what items need to be checked and when
• Tools: have all types of thermometers available
• Recording: check and record food temps regularly
• Procedure: have procedures that limit how long food stays in the temp danger zone
• Corrective Action: ensure staff knows what to do if standards are not met

Question 3

How do we prevent cross contamination?

Answer 3

• Use correct equipment: separate equipment for raw and RTE food
• Clean and sanitize: before and after tasks
• Timing: prepare raw and RTE foods at diff times
• Purchasing: buy food that need little handling

Question 4

What is the range for the temperature danger zone? What range do most pathogens grow fastest? How should you handle temperature abused food?

Answer 4

• temperature 41-135 for longer than 4 hours is temperature abused must be thrown away
• 70- 125 grows fastest

Question 5

What are the different types of thermometers? When should they be cleaned and calibrated? How should temperature be taken?

Answer 5

• bimetallic stemmed thermometer: must be regularly calibrated by immersion in 32 degree ice water and twisting calib nut until reads 32 degrees
• thermistors or thermocouples (digital thermo): measure temps with metal probe (immersion for liquid, air probe for rooms, penetration for dense objects)
• infrared thermometers: only takes surface temp
• calibrated each shift, cleaned before and after use
• temp at thickest part of product, may need multiple readings