Chapter 4 Flashcards
Flow of food defined
Path food takes in your operation from purchasing to service
To prevent cross contamination
Keep ready to eat foods separate from raw food
Two major concerns with flow of food are
Cross contamination
Time temperature abuse
Prep ready to eat food first to
Minimize risk of contamination
Time temperature abuse happens any time
Food remains between 41 and 135
Aka the danger zone
Policy and procedures to avoid time and temperature abuse shows include
Monitoring food and recording temperature and time
Most important tool to prevent time temperature abuse
Thermometer
Clean and sanitize thermometer
Before and after each use
When checking food temperature
Check thickest part
Then check a different part
Never use glass thermometer with food unless
They are enclosed in a shatterproof casing
Two methods to calibrate thermometer
Ice point method
Boiling point method
To keep food safe you must
Prevent cross contamination
Prevent time and temperature abuse
Check food using correct thermometer
Keep thermometer accurate
Food is time temperature abused when
Cooked to wrong internal temperature
Held at wrong temperature
Cooled or reheated incorrectly
Guidelines for preventing cross contamination
Use separate equipment for raw and ready to eat
Clean and sanitized before and after use
Prep raw and ready to eat food at different times
Buy prepared food
Avoid time temperature abuse by
Monitoring Tools Recording Time temperature control Corrective action
