1. Section 8-3
The Flow of Food

2. Receiving & Storing Food Safely
Inspect foods upon delivery.
Store in proper location.
Dry Storage: 50ºF to 70ºF; Six inches off the floor and six inches away from the wall.
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3. Receiving & Storing Food Safely (continued)
Refrigerated Storage: At or below 41ºF; Clearly labeled and dated.
Frozen Storage: At 0ºF or below; Clearly labeled and dated.
FIFO: First-In, First-Out inventory system.
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4. General Preparation & Cooking Guidelines
Use clean, sanitized cutting boards, knives, and utensils.
Don’t remove all the food product from the refrigerator at one time. Work with only as much product as you need for one hour.
Always prepare produce on a separate area from raw meats, poultry, eggs, or fish.
Culinary Essentials
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5. General Preparation & Cooking Guidelines (continued)
Clean and sanitize knives each time you prepare a different food product.
Don’t let food sit on the counter. Prepare or cook it immediately or return what is left to storage.
Keep cold ingredients properly chilled in the refrigerator until you need them.
Culinary Essentials
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6. General Preparation & Cooking Guidelines (continued)
Fully cook protein ingredients, such as chicken, before you mix them with other food products.
Closely follow recipe directions when preparing foods.
Cook food to the proper internal temperature.
Culinary Essentials
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7. General Preparation & Cooking Guidelines (continued)
Don’t mix leftover food with freshly prepared foods.
Boil leftover sauces and gravies before serving.
Thoroughly cook foods that have been battered or breaded.
Culinary Essentials
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8. Holding Food Safely Keep covered. Take internal temperature regularly.
Hold cooked foods at 135ºF or above.
Hold cold food at 41ºF or below.
Culinary Essentials
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9. Holding Food Safely (continued)
Stir hot foods regularly.
Don’t put cold food in a steam table.
Never mix fresh food with held food.
Don’t store cold food directly on ice.
Culinary Essentials
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10. Serving Food Safely Never touch ready-to-eat food with your hands.
Never touch food-contact surfaces.
Never allow plates of food to overlap.
Use tongs or scoops to pick up ice.
Use cleaning cloths for cleaning only.
Culinary Essentials
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11. Cooling Food Safely
Two-Stage Method: In the first stage, cooked foods are cooled down to 70ºF within two hours. The second stage involves cooling the food down below 41ºF in four hours. The two-stage method takes a total of six hours.
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12. Cooling Food Safely (continued)
One-Stage Method: This method is also called the four-hour method. Food is cooled to less than 41ºF.
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13. Cooling Food Safely (continued)
Four approved and safe methods:
Blast chiller.
Ice-bath.
Shallow stainless steel pans.
Reduce portion size.
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14. Reheating Foods Safely
Reheat to an internal temperature of 165F.
Reheat to this temperature for 15 seconds within two hours of being removed from the refrigerator.
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15. Disposal Point
Remove leftover food from dishes, smallwares, and equipment.
Wash dishes manually or in a commercial dishwasher.
Sanitize dishes, smallwares, and equipment. See Fig on page 194.
Dry and store items.
Culinary Essentials
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16. Proper Thawing of Food Five approved and safe methods:
In the refrigerator.
In the microwave.
In constantly flowing water.
Part of the cooking process.
Slacking: gradually thaw frozen foods in preparation for deep-frying.
Culinary Essentials
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