1. THE FLOW OF FOOD: AN INTRODUCTION
SERVSAFE/Chapter 5
THE FLOW OF FOOD:
AN INTRODUCTION

2. REMINDERS
TCS food is food that requires time and temperature control for safety
The most basic way to avoid cross-contamination is to keep raw and ready-to-eat food away from each other.

3. Steps in the FLOW OF FOOD
Purchasing
Receiving
Storing
Preparation
Cooking
Holding
Cooling
Reheating
Serving

4. Ways to PREVENT Cross-Contamination
Separate equipment
Clean and sanitize
Prep food at different
times
Buy prepared food

5. DANGER TEMPERATURE ZONE Food Service Industry
41 degrees F. to
135 degrees F.
(pathogens grow in this range)
70 degrees F. to
125 degrees F.
(pathogens grow faster in this range)

6. Food is temperature abused when it is…
Cooked to the wrong internal temperature
Held at the wrong temperature
Cooled or reheated incorrectly

7. How do you AVOID Time-Temperature Abuse?
Monitor when food items should be checked, how often, and by whom
Tools: Make sure the right kinds of thermometers are available
Have foodhandlers record temperatures regularly
Have procedures in place to limit the time food spends in the temperature danger zone
Make corrections when time and temperature standards are not met.

8. Bimetallic stemmed thermometers Thermocouples Thermistors

9. Types of Thermometer Probes
Immersion: used to check the temperature of liquids such as soups, sauces and frying oil
Surface: used to check the temperature of flat cooking equipment such as a griddle
Penetration: used to check the internal temperature of food like hamburger patties and fish fillets
Air: used to check the temperature inside coolers and ovens

10. CALIBRATION METHODS ICE-POINT METHOD
Fill a large container with crushed ice. Add tap water until container is full.
Put the thermometer stem into the ice water. Wait 30 seconds. (Do not let the probe touch the container)
Adjust the thermometer so it reads 32 degrees F.

11. CALIBRATION METHODS BOILING POINT METHOD
Bring tap water to a boil in a deep pan
Put the thermometer stem into the boiling water. Make sure the sensing area is under water. Wait 30 seconds. (Do not let the probe touch the container)
Adjust the thermometer so it reads 212 degrees F.

12. Thermometer Guidelines
Thermometers must be washed, rinsed, sanitized and air-dried.
Calibrate thermometers regularly.
Check for accuracy.
Never use glass thermometers to check food temperatures.
When checking the temperature of food, insert the probe into the thickest part of the food

14. VoCats Questions
To check the temperature of a shipment of MAP, vacuum-packed, and sours vide meats, you should insert the thermometer probe between two packages, being careful not to puncture.