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

2. Food safety is important throughout the food flow process.

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

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

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

6. 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

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

8. 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

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

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

11. 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

12. 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

13. 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

14. 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

15. 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

16. 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

17. 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

18. 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

19. 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?

20. Activity: Two types of instant-read food thermometers

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

22. 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.

23. 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

24. 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

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

26. 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.

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

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

29. 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

30. 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.

31. 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

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

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

34. 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.

35. 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.

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