Ch. 4 - The Flow of Food: Intro Flashcards
What is the “Flow of Food”?
The path that food takes through your operation from purchase to service
Who is responsible for food safety along the flow of food?
You, the Certified Food Safety Manager
What is the most basic method for preventing cross contamination?
Keeping raw and ready-to-eat food separate
Types of Time-Temp. Abuse (3)
- Cooked to wrong temp.
- Held at wrong temp.
- Cooled/reheated incorrectly
Danger Zone Temps.
41-135 F or 5-57 C
Mega Danger Zone Temps.
70-125 F or 21-52 C
How long can food be held in danger zone before being discarded?
No more than 4 hours
Guidelines for Avoiding Cross-Contamination (4)
- Use separate equipment for raw and ready-to-eat food
- Clean & sanitize before and after every task
- Prep ready-to-eat foods before raw foods
- Purchase prepared foods
Guidelines for Avoiding Time-Temp. Abuse (5)
- Monitoring
- Tools
- Recording
- Time-Temp. Control
- Corrective actions
When should employees record food temperatures?
Regularly
Bimetallic Stemmed Thermometer
Ranges from 0-220F; good for reading internal temps of thick food; insert up to dimple
Thermocouples/Thermistors
Use metallic probe and a digital temperature display
Immersion Probes
Used for checking temps. of liquids
Surface Probes
Used for checking temps. of food/equipment surfaces
Penetration Probes
Used for checking internal temps. of thick or thin food
Air Probes
Used for checking temperature of air, like ovens or freezers
Infrared Laser Thermometers
Used for checking temperatures of food/equipment surfaces without touching
Tips for Using Infrared Laser Thermometers (3)
Distance, Barriers, Directions
Distance: Hold as close to food or surface without touching
Barriers: Do NOT scan through ANY barriers
Directions: Always follow manufacturer directions for use
Maximum Registering Thermometer
Measures the highest temp reached during use
Time-Temp. Indicators
Tags that change color when time-temp. abused
Glass Thermometer Policy
Must be contained in shatter-proof casing
When should you calibrate a thermometer? (4)
- Before shift
- Before delivery arrives
- After exposed to extreme temperature change
- After being bumped or dropped
Boiling-Point Method of Calibration
Boil water, take reading, adjust calibration until it reads 212F
Ice-Point Method of Calibration
Fill glass with ice, fill with tap water, stir, take reading, adjust calibration until it reads 32F
Temp. Checking Method (3)
- Insert into thickest part of food
- Take a second reading in a different spot
- Wait for reading to steady (15s)
How accurate should your food thermometer be?
+- 2F or +- 1C
How accurate should your cooler/freezer air thermometer be?
+- 3F or +- 1.5C
