1
Lesson 4
Food Flow: Keeping Food Safe from Gate to Plate
2
Food safety is important throughout the food flow process.
3
Storage Storage
PreparationPreparation
ReceiveReceive
Food Flow System
ReheatingReheating
CookingCooking
HoldingHolding Cooling Cooling Storage StorageServingServing
4
Receive
Obtained from approved source
Packaging in good condition
Arrives at correct temperature
Checked off invoice No deliveries during
peak business times
ReceiveReceive
5
Storage
Freezer, dry storage, walk-in cooler, refrigerator
Put away Potentially Hazardous Foods (PHF) first
FIFO (First In, First Out) – rotates food
StorageStorage
ReceiveReceive
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 mustbe discarded
Use batch method
StorageStorage
PreparationPreparation
ReceiveReceive
7
Cooking
Different foods, different temperatures
Use a thermometer
Don’t rely on appearance
StorageStorage
PreparationPreparation
ReceiveReceive
CookingCooking
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
StorageStorage
PreparationPreparation
ReceiveReceive
CookingCooking
HoldingHolding
9
Serving
Plating individual orders
Buffets
Customers can contaminate without realizing it
StorageStorage
PreparationPreparation
ReceiveReceive
CookingCooking
HoldingHolding ServingServing
10
Cooling & Storage
Large amounts cool slowly
Divide large amounts into smaller shallow pans
StorageStorage
PreparationPreparation
ReceiveReceive
CookingCooking
HoldingHolding Cooling Cooling Storage Storage ServingServing
11
Reheating
Heat to 165°F or bring to a boil in less than 2 hours.
Check temperature in several places
StorageStorage
PreparationPreparation
ReceiveReceive
ReheatingReheating
CookingCooking
HoldingHolding Cooling Cooling Storage Storage ServingServing
12
Activity: Food Flow Safety Concerns
Identify a food safety concern at each of the nine food flow steps.
StorageStorage
PreparationPreparation
ReceiveReceive
ReheatingReheating
CookingCooking
HoldingHolding Cooling Cooling Storage Storage ServingServing
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 eveningJust a while before dinnerI opened up the fridge to get
someFully thawed ground beef Then I shaped some pattiesAnd I put 'em on the skilletWashed my hands for 20
secondsAny less is just too brief
15
Don’t Be A Gambler
I fired up the burner And I fried up the burgersCooked 'em till the pink was
gone And the juices ran quite clearI made sure the centersHad made it to 160Then I served 'em to my
family Without feelin' any
fear
It's true that food safetyIs serious businessKeeping foodborne pathogensFrom striking day or nightAnd it may seem hardTo keep taking those
precautionsBut if you're preparing food,
folksYou gotta learn to do it right
16
Don’t Be A Gambler
You gotta know when to heat 'em
Know when to eat 'emKnow when to wash your
handsAnd decontaminateThere's no need to gamble When you're eatin' at the tableOr you'll be sick in the
bathroomWhen the evening's late
Every expert knowsThat the secret to survive isKnowin' what to throw awayAnd knowin' what to keepCause if you're a gamblerYou might just be a loserAnd the best that you can
hope forIs to die in your sleep
17
Don’t Be A Gambler
You gotta know when to heat 'em
Know when to eat 'emKnow when to wash your
handsAnd decontaminateThere's no need to gambleWhen you're eatin' at the tableOr you'll be sick in the
bathroomWhen the evening's late
Everybody sing!
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
The food safety rule is to cook the burger to an internal temperature of155°F for 15 seconds.
Color does not mean ground beef is safe
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
TopicFood Service
RuleConsumer
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
06/03/2005
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
32
Understanding Check!
Identify the missing steps in the food flow process
PreparationPreparation
Storage Storage ServingServing
Receive
Storage
Cooking
Holding Cooling
Reheating
33
Understanding Check!
Define FIFO
Why is it important?
First In, First Out
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.