Chapter 5, The Flow of Food: An Introduction

Question 1

The Flow of Food

Answer 1

Path that food takes through an operation, the path being; Purchasing, Receiving, Storing, Preparation, Cooking, Holding, Cooling, Reheating, and Service.

Question 2

Bimetallic Stemmed Thermometer

Answer 2

The most common and versatile type of thermometer, which measures temperature through a metal stem with a sensor in the end.

Question 3

Thermocouples and Thermistors

Answer 3

Thermometers that check food temperature through a sensor on the tip of a metal probe

Question 4

Time-Temperature Indicator (TTI)

Answer 4

Time and temperature monitoring device attached to a food shipment to determine if the product’s temperature has exceeded the safe limits during shipment or storage

Question 5

Calibration

Answer 5

Process of adjusting a thermometer to a known standard, such as the freezing point or boiling point of water, to ensure that the thermometer gives accurate readings

Question 6

Ice-Point Method

Answer 6

Method of calibrating a thermometer based on the freezing point of water

Question 7

Boiling-Point Method

Answer 7

Method of calibrating a thermometer based on the boiling point of water

Question 8

How to Prevent Cross-Contamination

Answer 8

1. ) Use separate equipment for raw and ready-to-eat food. For example, use one set of cutting boards, utensils, and containers for raw poultry, and another set for raw meat. Colored cutting boards and utensil handles can help keep equipment separate. For example, yellow utensils may only be used for raw chicken, red for raw meat, and green for produce.
2. ) Clean and sanitize before and after tasks. Clean and sanitize all work surfaces, equipment, and utensils after each task. For example, when you cut up raw chicken you must wash, rinse, and sanitize the equipment you used, not just rinse it off.
3. ) Prep raw and ready-to-eat food at different times. If you need to use the same prep table for different types of food, prep raw meat, fish, and poultry at a different time than ready-to-eat food. You must clean and sanitize work surfaces and utensils between each type of food. Also, if you prep ready-to-eat food before raw food, you can reduce the chance for cross-contamination.
4. ) Buy prepared food. Buy food that does not require much prepping or handling. For example, chopped lettuce.