1. Chapter 4: The Flow of Food
Serve Safe

2. Hazards in the Flow of Food
- Cross contamination & time/temp abuse are the two major causes for hazards within the flow of food

3. The “Flow” Process 2. Receiving- check all food before accepting it
1. Purchasing- buy from reputable supplier
2. Receiving- check all food before accepting it
3. Storing- store it properly before use (FIFO, containers, time/ temp)
4. Preparation- time/temp, cross contamination
5. Cooking
6. Holding
7. Cooling
8. Reheating
9. Serving

4. Cross- Contamination
Use Separate Equipment: each type of food should have its own equipment (separate cutting boards for vegetables and poultry)
Cleaning & Sanitizing: clean/sanitize all work surfaces, equipment, & utensils after each task. Prevent cross contamination by wash, rinse, sanitize, and rising.
Prepping Different Times: prep raw foods and ready-to-eat foods at separate times and sanitize in between using the work space
Buying Prepared Food: Buy food that doesn’t require much prepping and handling (pre-cooked chicken, chopped lettuce, etc.)

5. Time-Temperature Control
- Most food borne illnesses happen because of time/temp abuse
- Avoid the danger zone (41-135)
- Most pathogens grow between F

6. Time-Temp Abuse Happens When…
- You cook food to the wrong internal temperature
- Hold the food at the wrong temperature
-Cool/ reheat food incorrectly

7. Avoiding Time/Temp Abuse
Monitoring: learn which food items must be checked often, when, and by who
Tools: Use the correct type of thermometer for the job and use timers in the prep area to check how long food is in the danger zone
Recording: Record food temps regularly and write down the time they were take (place outside of coolers/freezers, etc.)

8. Avoiding Time/Temp Abuse
Time-Temp Control: Create procedures to help prevent food from being in the danger zone (limit food taken out of the freezer while prepping)
Corrective Action: Teach food workers what to do when time/temp standards are not met (reheating to a correct temperature, throwing food out, flash cooling, etc.)

9. Monitoring Time and Temperature
To keep food safe you must control the amount of time it spends in the danger zone using these tools:
-Bimetallic stemmed thermometers
-Thermocouples
- Thermistors

10. Bimetallic Stemmed Thermometer
- Takes temperatures from F
- Helps in all areas of the “flow of food” process
- Measures temperature through its metal stem
- Insert the stem into food until it reaches the dimple for correct measurement readings
- More useful for thick foods

11. Bimetallic Stemmed Thermometer
Calibration Nut: adjusts the thermometer for accuracy
Easy-to-read Markings: clear markings help reduce the risk of reading temps wrong
Dimple: mark on the stem that shows the end of the sensing area

12. Thermocouples & Thermistors
They measure temperature by using a metal probe with an electric reader attached (displaying the temp digitally). The sensing area is just at the tip of the probe and doesn’t have to be inserted into thick and thin foods

13. Types of Thermocouples & Thermistors
Immersion Probes: Use these to check the temperature of liquids (soups, sauces, frying oil)
Surface Probes: Use to check the temp of flat cooking equipment (like griddles)
Penetration Probes: Use these to check internal temperatures of food (useful for thin food like hamburgers or fish)
Air Probes: Use these to check the temp inside coolers and ovens

15. Infrared (Laser) Thermometers
-Read the temperatures of food equipment surfaces
- Do not need to touch the surface
Distance: hold the temp as close to food or equipment as you can w/out touching
Barriers: Remove anything between the thermometer and food/food packaging etc.
Manufacturers Directions: follow directions for use

16. Other Temp-Recording Devices
- Some devices monitor both time and temp (TTI-time/temp indicator)
- Tags are attached to packaging by the supplier and colors can change to indicate if a time/temp abuse occurred before you receive it from the supplier

17. General Thermometer Guidelines
Cleaning & Sanitizing: must be washed, rinsed, sanitized and air dried
Calibration: can lose accuracy when they are bumped or dropped or go through several temperature changes so temps must be check and be adjusted
Accuracy: must be accurate +/- 2 degrees or hanging thermometer (freezers/coolers) +/- 3 degrees

18. General Thermometer Guidelines
Glass Thermometers: candy thermometers can be a physical contaminate if they break so they typically are placed in a shatter proof enclosure
Checking Temperatures: insert the probe into the thickest part of food and usually in the center; take readings in different parts to verify temperatures and allow it to stay at the same temperature for 15 seconds