Adapted from Retail Best Practices and Guide to Food Safety and Sanitation © 2003 RBP. Pg. RSG. Pg. 1 4 Following the Food Product Flow Following the Food Product Flow 109 – 170 90 - 134
Food Safe Chapter 4-Green McSwane
Nov 18, 2014
Following Following the the Food Food Product Product Flow Flow
RBP. Pg. 109 – 170 RSG. Pg. 90 - 134
4
Adapted from Retail Best Practices and Guide to Food Safety and Sanitation © 2003
1
Following the Following the Food Product Flow Food Product Flow
Points to Ponder
What are the steps in the flow of food? What purchasing and receiving procedures enhance the protection of food? How do you determine whether a product is safe to receive? What are the proper product temperatures for re
RBP. Pg. 109 – 170 RSG. Pg. 90 - 134
4
Adapted from Retail Best Practices and Guide to Food Safety and Sanitation © 2003
1
Following the Following the Food Product Flow Food Product Flow
Points to Ponder
What are the steps in the flow of food? What purchasing and receiving procedures enhance the protection of food? How do you determine whether a product is safe to receive? What are the proper product temperatures for re
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Transcript
Adapted from Retail Best Practices and Guide to Food Safety and Sanitation © 2003 RBP. Pg.
RSG. Pg.
1
4Following the
Food Product
Flow
Following the
Food Product
Flow
Following the
Food Product
Flow
109 – 170
90 - 134
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RSG. Pg.
2
Following the Food Product FlowFollowing the Food Product Flow
Points to Ponder What are the steps in the flow of food? What purchasing and receiving procedures
enhance the protection of food? How do you determine whether a product
is safe to receive?
What are the proper product temperatures for receiving, storage, and cooking?
109 – 110
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More Points to PonderHow do you prevent contamination
in the steps throughout the flow of food?
How does the food employee’s
personal hygiene affect the safety of food throughout the flow of food?
Following the Food Product FlowFollowing the Food Product Flow
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The Flow of FoodThe Flow of Food
In retail food establishments, the flow of food: Begins when food
is purchased
Ends at the time of checkout & bagging.
???
Flow of food113 – 114
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PurchasingPurchasing
Purchasing product specifications include: Quality grade Weight Count Contents Packaging type.
???
Purchase from reputable sources only. 110 – 111
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DeliveryDelivery
Food delivery vehicles should be clean and in good repair!
Check in deliveries carefully!
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Safety Stop! 4.1
109 – 114
90 - 94
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Receiving:Inspection
Receiving:Inspection
Determine food quality by using your senses – Sight Touch Smell.
Determine food quality before you accept it!
WHEN IN DOUBT
DON’T ACCEPT IT!
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Receiving:Temperature
Receiving:Temperature
Check the temperature of
all food products before accepting them to ensure they are not in the Temperature Danger Zone.
Use approved temperature-measuring devices to verify proper temperatures.
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Receiving:Proper Receiving
Receiving:Proper Receiving
Refuse or return products that: Show signs of
spoilage Do not meet
quality standards Are delivered in
damaged packaging.
Store refused products away from accepted products.
114 – 115
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Receiving: Packaged Goods –
Reduced Oxygen Packaging
Receiving: Packaged Goods –
Reduced Oxygen Packaging
Reduced Oxygen Packaging (ROP) Packaging that has
had oxygen removed or replaced by another gas
Increases shelf life of foods.
Vacuum packed vegetables
116, 151 – 154
96 - 100
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Receiving: Importance of Proper
Packaging
Receiving: Importance of Proper
Packaging
The common purpose of the package is to: Protect the contents from
contamination Provide a source of
information about its nutritional contents
Provide advertising material Make the product more
convenient for customers to transport, prepare, and serve.
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Receiving:Hermetically Packaged
Goods
Receiving:Hermetically Packaged
Goods
Check product packaging for: Leaks Bulges Dents Broken seals Missing labels Rust.
Check packaging quality.
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Food IrradiationFood Irradiation
Food irradiation is a method of preserving foods.
Irradiation is safe and has been approved by the FDA as a method of preserving many foods.
Radura symbol
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Safety Stop! 4.2
112-119,151-154
93 - 101
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Receiving:Red Meats
Receiving:Red Meats
The inspection of red meats for wholesomeness by the USDA is mandatory.
Grading of red meats is voluntary.Red meats
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Receiving:Poultry
Receiving:Poultry
Fresh poultry should not:
Be discolored
Have dark or purple wing tips.
Wing tips are purple indicating spoilage.
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Receiving:Eggs and Egg Products
Receiving:Eggs and Egg Products
Eggs are a common source of
Salmonella enteritidis bacteria.
Eggs and egg products123 – 124
103 - 105
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Receiving:Dairy Products
Receiving:Dairy Products
Dairy products must be handled
carefully and kept out of the Temperature Danger Zone!
Cheese
Milk
124 – 125
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Receiving:Seafood
Receiving:Seafood
Fresh fish should
have clear, bulging
eyes and a firm, shiny skin with the scales
intact.Fresh fish
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Receiving:Fruits and Vegetables
Receiving:Fruits and Vegetables
Fruits and vegetable that will be washed
by the consumer prior to
consumption do not have to be washed
at the establishment before they are sold.
Fresh vegetables
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Receiving:Juice
Receiving:Juice
Juices sold in retail food establishments that have not been
pasteurized, or juice that has been
packaged in a retail food establishment that doesn’t have a HACCP plan must
bear a warning label!
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Safety Stop! 4.3
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101 - 109
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Storage:FIFO
Storage:FIFO
To ensure product freshness and quality, use the First In, First Out inventory method!
Store foods
properly.
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Type of Storage: RefrigeratorType of Storage: Refrigerator
Refrigeration• Slows microbial growth• Used to store potentially
hazardous and perishable foods for a short period of time
• Store potentially hazardous foods at 41oF (5oC) or below
• Space products to allow cold air to circulate around them
• Refrigerators must have a temperature-measuring device located to measure the air temperature in the warmest part of the unit.
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Type of Storage: FreezerType of Storage: Freezer
FreezerUsed to store foods for longer periods of
timeKeeps foods solidly frozenPrevents microbial growth, but does not
destroy all microbesHolds foods below 0oF (-18oC)Space products to allow cold air to circulate
around themPackage foods tightly to avoid freezer burnFreezers must have a temperature-
measuring device located to measure the air temperature in the warmest part of the unit.
131 – 132
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Type of Storage: Dry StorageType of Storage: Dry Storage
Dry storage is used to store less perishable items and non-potentially hazardous foods.
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Storage Don’tsStorage Don’ts
Do Not Store Food: In toilet rooms In locker areas In mechanical rooms Under piping Under sewage lines Among chemicals With personal items.
Store foods in proper places.
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Chemical StorageChemical Storage
Most chemicals are poisonous and must be properly labeled and stored away from: Food items Single-service items Utensils Equipment Paper goods.
134 – 135
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Safety Stop! 4.4
129 – 135
109 - 114
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Freezing foods helps to maintain quality and freshness for longer periods of time as long as the food remains solidly frozen.
FreezingFreezing
129, 139
109 - 110
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ThawingThawing
Acceptable methods of thawing foods include: In a refrigerator
(preferred method) In a microwave Submerged under
cool running water Slacking As part of the
cooking process.Submerged in cool running water
Never thaw foods at room temperature!
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118 - 119
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CookingCooking
Cooking greatly
decreases the risk of foodborne illness!
Methods of cooking145 - 147
122 - 123
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Cooking:Time and Temperature
Guidelines
Cooking:Time and Temperature
Guidelines Beef roast (rare) –
130oF (54oC) for 112 minutes or 140oF (60oC) for 12 minutes
Eggs, beef/pork, fish – 145oF (63oC) for 15 seconds
Ground beef, ground pork, and ground game animals – 155oF (68oC) for 15 seconds
Beef roast (medium), pork roast, ham –145oF (63oC) for 4 minutes
Poultry, stuffed meats – 165oF (74oC) for 15 seconds.
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CoolingCooling
To ensure safe food, hot foods must be:Cooled from 135oF
(57oC) to 70oF (21oC) or below within 2 hours
andFrom 135oF (57oC) to
41oF (5oC) within six hours.
Proper cooling techniques
147 – 150
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ReheatingReheating
To reheat foods quickly:Reheat in small
quantitiesUse preheated
ingredientsStir foods
frequently.For quality and safety reasons, reheat foods only once.
150 – 151
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Cold-HoldingCold-Holding
Cold-holding – Maintain the internal temperature of the food at or below 41oF (5oC).
142 – 144
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Hot-HoldingHot-Holding
Hot-holding – Maintain the internal temperature of the food at or above 135oF (57oC).
150 – 151
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Food HandlingFood Handling
Handle tongs, serving
spoons, and other utensils
without touching food-
contact surface!
Handle utensils properly.
154 – 155
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Food Sold or ReceivedFood Sold or Received
Food that has been served or
sold to, and is in the possession of, a customer
may not be returned for
service or sale with few
exceptions
155 – 156
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Discarding or Reconditioning FoodDiscarding or Reconditioning Food
Ready-to-eat foods must be discarded if an
employee who has been restricted or excluded
from working with food has contaminated them.
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Refilling Returnable ContainersRefilling Returnable Containers
A take-home food container returned to a retail food
establishment may not be refilled with a potentially
hazardous food at the establishment.
155 – 156
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Sales:The Self-Service Bar
Sales:The Self-Service Bar
Sneeze guards keep foods from being
contaminated by customers.
Sneeze guards help protect food. 156 – 158
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This is the last, but an important
step, in the flow of food
in retail food
establishments!
Checkout and Bagging Checkout and Bagging
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Service:Temporary and Mobile
Service:Temporary and Mobile
Temporary and mobile food facilities include: Catering Food sampling carts Mobile carts Tents at festivals Street fair pavilions Vending machines.Temporary
and mobile food service
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Service:Home Meal Replacement
Service:Home Meal Replacement
Home meal replacements come in varieties including: Ready-to-cook Ready-to-heat Ready-to-eat.Ready-to-eat foods
162 – 163
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Safety Stop! 4.5
129, 135 - 161
109-110, 114-133
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Session 4Concepts to Keep
Session 4Concepts to Keep
Only purchase food products from reputable suppliers.
Use sensory evaluation techniques when receiving food products.
Ensure proper temperatures are maintained throughout the delivery, receiving and storage process.
Common signs of food spoilage include off-color, foul odors and slimy textures.
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Session 4More Concepts to
Keep
Session 4More Concepts to
Keep
Raw foods must be fully thawed and prepared within four hours including the time to cool foods to 41oF (5oC) or below.
Foods must be cooked to required temperatures for specific periods of time.
Foods must be held outside the temperature danger zone 41oF (5oC) to 135oF (57oC).
Reheat foods to 165oF (74oC) within two hours.
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Session 4More Concepts to
Keep
Session 4More Concepts to
Keep
Store products at least 6 inches off the ground.
Date all products and rotate using the first in, first out (FIFO) storage method.
Handle all utensils and plateware by the handle or from the bottom to prevent cross contamination.
Food employees should avoid bare hand contact with ready-to-eat foods.
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“Take This BackTo Your Team!”
“Take This BackTo Your Team!”
Foods must be held outside the temperature danger zone 41oF (5oC) to 135oF (57oC).
Ensure food safety throughout the flow of food.
Determine food quality through sight, smell, and touch.
Check packaging of foods for quality. Store, cook, and hold foods properly
and at the right temperature.109 – 170
90 - 134
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