Food Flow: Keeping Food Safe from Gate to Plate Lesson 4 Food Flow: Keeping Food Safe from Gate to Plate

Food safety is important throughout the food flow process.

Food Flow System Receive Storage Preparation Serving Cooking Holding Cooling Storage Reheating

Receive Obtained from approved source Packaging in good condition Arrives at correct temperature Checked off invoice No deliveries during peak business times Receive

Storage Freezer, dry storage, walk-in cooler, refrigerator Put away Potentially Hazardous Foods (PHF) first FIFO (First In, First Out) – rotates food Storage Receive

Preparation Avoid cross-contamination For Potentially Hazardous Food (PHF): Minimize time in the Danger Zone (41°-135°) Longer than 4 hours in Danger Zone PHF must be discarded Use batch method Storage Preparation Receive

Cooking Different foods, different temperatures Use a thermometer Don’t rely on appearance Storage Preparation Receive Cooking

Holding Keep hot food at 135°F or above Keep cold food at 41°F or below Use thermometer to check temperature at least every 4 hours Storage Preparation Receive Cooking Holding

Serving Plating individual orders Buffets Customers can contaminate without realizing it Storage Preparation Receive Cooking Holding Serving

Cooling & Storage Large amounts cool slowly Divide large amounts into smaller shallow pans Storage Preparation Receive Cooking Holding Cooling Serving

Reheating Heat to 165°F or bring to a boil in less than 2 hours. Check temperature in several places Storage Preparation Receive Reheating Cooking Holding Cooling Serving

Activity: Food Flow Safety Concerns Identify a food safety concern at each of the nine food flow steps. Storage Preparation Receive Reheating Cooking Holding Cooling Serving

Standard Operating Procedures (SOPs) Definition: SOPs are step-by-step procedures for doing a specific job in the food establishment. Examples: Handwashing Cleaning and sanitizing Cross-contamination control

Song Activity: Don’t Be A Gambler On a warm summer's evening Just a while before dinner I opened up the fridge to get some Fully thawed ground beef Then I shaped some patties And I put 'em on the skillet Washed my hands for 20 seconds Any less is just too brief

Don’t Be A Gambler It's true that food safety I fired up the burner Is serious business Keeping foodborne pathogens From striking day or night And it may seem hard To keep taking those precautions But if you're preparing food, folks You gotta learn to do it right I fired up the burner And I fried up the burgers Cooked 'em till the pink was gone And the juices ran quite clear I made sure the centers Had made it to 160 Then I served 'em to my family Without feelin' any fear

Don’t Be A Gambler You gotta know when to heat 'em Know when to eat 'em Know when to wash your hands And decontaminate There's no need to gamble When you're eatin' at the table Or you'll be sick in the bathroom When the evening's late Every expert knows That the secret to survive is Knowin' what to throw away And knowin' what to keep Cause if you're a gambler You might just be a loser And the best that you can hope for Is to die in your sleep

Don’t Be A Gambler You gotta know when to heat 'em Everybody sing! You gotta know when to heat 'em Know when to eat 'em Know when to wash your hands And decontaminate There's no need to gamble When you're eatin' at the table Or you'll be sick in the bathroom When the evening's late

Don’t Be A Gambler You gotta know when to heat 'em Know when to eat 'em Know when to wash your hands And decontaminate There's no need to gamble When you're eatin' at the table Or you'll be sick in the bathroom When the evening's late

Activity: Let’s Fry a Hamburger! How would you fry a hamburger in a food service establishment? How do you determine when hamburgers are done?

Activity: Two types of instant-read food thermometers

Activity: Let’s Fry a Hamburger! Practice use of food thermometers with play dough.

Color does not mean ground beef is safe The food safety rule is to cook the burger to an internal temperature of 155°F for 15 seconds. Although brown throughout, this hamburger has only reached 135°F. Although still pink inside, this hamburger has reached 155°F for 15 seconds.

SOP for Frying Hamburger Use a spatula or meat tongs to handle meat Cook to 155°F for 15 seconds – use a thermometer Wash and sanitize thermometer between uses

Water Used in Food Service Water used in food service establishments must be from an approved source: Public water system Private well that is tested annually Records kept on file by food establishment

Cross-connection A hose connected to a faucet can cause backflow of contaminated water into the clean water system.

Home vs. Food Service Preparation What you do at home is your family’s business. What you do in food service is EVERYBODY’S business.

Home vs. Food Service Preparation Food preparation methods used at home may not be STRICT enough for preparing foods for others.

Activity: Home vs. Food Service Practices What is a practice you use at home that would not be acceptable at a restaurant?

Food Service vs. Consumer Food Safety Topic Food Service Rule Consumer Recommendation Ground beef cooking 155°F for 15 seconds 160°F Time in the Danger Zone 4 hours 2 hours, but reduced to 1 hour when temperature is over 90°F

Ethics in Food Service Ethics refers to the code of behaviors of a person, religion, group, or profession. In food service, it is doing your best to provide high quality service and food to your customers.

Activity What would you do if you saw another worker intentionally contaminating food? Officer's fast-food burger had meth sprinkled on it By Robert Kelly Of the Post-Dispatch A police officer in Desloge, Mo., knew the white powdery substance that he found on a hamburger he ordered at a local fast-food restaurant wasn't a regular condiment. It turned out to be methamphetamine 06/03/2005

Understanding Check! Identify the missing steps in the food flow process Preparation Storage Serving Receive Storage Cooking Holding Cooling Reheating

Understanding Check! Define FIFO First In, First Out Why is it important? So that food items are used in the order purchased.

Understanding Check! How do SOPs enhance food safety? Standard Operating Procedures provide a set process for doing a specific job, so all employees do it correctly.

Understanding Check! Why are there food safety rules for food service and recommendations for home practice? Procedures used at home may not be safe enough when preparing food for others.

Understanding Check! What is the rule concerning water used in food service? Water must come from an approved source.