Foods II Chapter 5 The Flow of Food

Physical Barriers to Prevent Cross-Contamination Assign specific equipment to each type of food product Assign specific equipment to each type of food product

Physical Barriers to Prevent Cross-Contamination Clean and sanitize all work surfaces, equipment, and utensils after each task Clean and sanitize all work surfaces, equipment, and utensils after each task

Procedural Barriers for Preventing Cross-Contamination When using the same prep table, prepare raw meat, seafood, and poultry and When using the same prep table, prepare raw meat, seafood, and poultry and ready-to-eat food at different times

Physical Barriers to Prevent Cross-Contamination Purchase ingredients that require minimal preparation Purchase ingredients that require minimal preparation

Time and Temperature Control Danger Zone41˚F - 135˚F Danger Zone41˚F - 135˚F Microorganisms grow much faster in the middle danger zone 70˚F - 125˚F Microorganisms grow much faster in the middle danger zone 70˚F - 125˚F If food is held at 70˚F - 125˚F for 4 hours, you must throw it out If food is held at 70˚F - 125˚F for 4 hours, you must throw it out

Time and Temperature Control

Time-temperature abuse for TCS foods can occur when food is not: Time-temperature abuse for TCS foods can occur when food is not: * Cooked to the required minimum internal temperature * Cooled properly

Time-temperature abuse for TCS foods can occur when food is not: * Reheated properly * Held at the proper temperature

Ways to avoid time-temperature Abuse Determine the best way to monitor time and temperature in your establishment Determine the best way to monitor time and temperature in your establishment * What food items should be monitored, how often, and by whom

Ways to avoid time-temperature Abuse Have the right kinds of thermometers available in the right places Have the right kinds of thermometers available in the right places * Each employee have their own calibrated thermometers * Use timers in prep areas – how long foods are in the danger zone

Ways to avoid time-temperature Abuse Make sure employees regularly record temperatures and the times they are taken. Make sure employees regularly record temperatures and the times they are taken. * Have forms to record times and temperature * Post forms on clipboards next to areas where recording is needed

Ways to avoid time-temperature Abuse Incorporate time and temperature controls into standard operating procedures for employees Incorporate time and temperature controls into standard operating procedures for employees Removing only the food to be prepared in short time Removing only the food to be prepared in short time Refrigerate utensils and ingredients before preparing certain recipes – tuna & chicken salad Refrigerate utensils and ingredients before preparing certain recipes – tuna & chicken salad Cooking TCS food to correct temperatures Cooking TCS food to correct temperatures

Ways to avoid time-temperature Abuse Develop a set of corrective actions Develop a set of corrective actions –Reheating foods if they fall below 135˚F after 2 hours

Thermometers Ovens Ovens Hot-holding cabinets Hot-holding cabinets Dishwashing machines Dishwashing machines Most important - food Most important - food

Thermometers Bimetallic Stemmed – most common type Bimetallic Stemmed – most common type –Measures through a metal probe with a sensor toward the end

Thermometers Thermocouples and thermistors Thermocouples and thermistors Immersion probe measure temperatures of liquids (soups, sauces, or oil) Immersion probe measure temperatures of liquids (soups, sauces, or oil) Surface probe – flat cooking equipment like griddles Surface probe – flat cooking equipment like griddles Penetration probe – internal temperature of food Penetration probe – internal temperature of food

Thermometers Infrared (Laser) – Does not require contact with the food Infrared (Laser) – Does not require contact with the food Do not use to measure – air temperature or internal temperature of food Do not use to measure – air temperature or internal temperature of food Hold to the product, but Not touching Hold to the product, but Not touching Remove barriers (glass or shiny metal) Remove barriers (glass or shiny metal) Follow the manufacturer’s guidelines Follow the manufacturer’s guidelines

Thermometers TTI – Time-Temperature Indicators – monitor both time and product temperature TTI – Time-Temperature Indicators – monitor both time and product temperature Checks if there is any time-temperature abused Checks if there is any time-temperature abused

Thermometers Calibrate – adjusting thermometers to get accurate reading Calibrate – adjusting thermometers to get accurate reading

Calibrating Boiling-point Method * Bring clean tap water to boil in a deep pan * Put thermometer stem or probe into boiling water – the sensing are submerged

Calibrating * Hold the calibration nut securely with a wrench or other tool and rotate the head of the thermometer until it read 212˚F or appropriate boiling point

Calibrating Ice-Point Method * Fill a large container with crushed ice then fill with tap water until the container is full then fill with tap water until the container is full

Calibrating * Put stem probe into the ice water so the sensing area is completely submerged * Wait 30 seconds or until the indicator stops moving – Do not touch sides or bottom

Calibrating * Hold the calibration nut securely with a wrench or other tool and rotate the head until it read 32˚F *Some thermocouples – press a reset button

General Thermometer Guidelines Keep them in storage cases clean Keep them in storage cases clean Calibrate regularly to ensure accuracy Calibrate regularly to ensure accuracy Never use GLASS thermometers to monitor food – may break Never use GLASS thermometers to monitor food – may break Measure internal temperatures of food insert into thickest part Measure internal temperatures of food insert into thickest part Wait for the thermometer reading to steady before recording Wait for the thermometer reading to steady before recording