Chapter 5The Flow of Food: An Introduction

Hazards in the Flow of Food

To keep food safe throughout the flow of food: Prevent cross-contamination

Prevent time-temperature abuse

5-2

Preventing Cross-Contamination in the Flow of Food

Separate Equipment Use separate equipment for each

type of food

Clean and Sanitize Clean and sanitize work surfaces,

equipment, and utensils after each task

5-3

Prep food at different times Prepare raw meat, seafood, and

poultry at different times than ready-to-eat food (using the same prep table)

Buy prepared food Buy food items that don’t require

much prepping or handling

Preventing Cross-Contamination in the Flow of Food

5-4

Preventing Time-Temperature Abuse in the Flow of Food

Avoid time-temperature abuse Determine the best way to monitor

time and temperature

Make thermometers available

Regularly record temperatures and the times they are taken

Minimize the time that food spends in the temperature danger zone

Take corrective actions if time-temperature standards are not met

5-5

Bimetallic Stemmed Thermometer

Monitoring Time and Temperature

5-6

Thermocouples and Thermistors Measure temperature through a

metal probe

Display temperatures digitally

Come with interchangeable probes

Have a sensing area on the tip of their probe

Monitoring Time and Temperature

5-7

Infrared (Laser) Thermometers

Used to measure the surface temperature of food and equipment

Hold as close to the food or equipment as possible

Remove anything between the thermometer and the food, food package, or equipment

Follow manufacturers’ guidelines

Monitoring Time and Temperature

5-8

Time-Temperature Indicators (TTI)

Monitor both time and temperature

Are attached to packages by the supplier

A color change appears on the device when time-temperature abuse has occurred

Monitoring Time and Temperature

5-9

How to Calibrate Thermometers

Calibration Adjusting a thermometer to get

a correct reading

Two methods Ice-point method

Boiling-point method

5-10

Ice-Point Method

1. Fill a large container with crushed ice and water and stir.

2. Put the thermometer stem or probe into the water. Wait until the indicator stops moving.

3. Adjust the thermometer so it reads 32˚F (0˚C).

How to Calibrate Thermometers

5-11

Boiling-Point Method

1. Bring tap water to a boil in a deep pan.

2. Put the thermometer stem or probe into the water.

3. Adjust the thermometer so it reads 212˚F (100˚C).

Note: Boiling point of water varies based on elevation

How to Calibrate Thermometers

5-12

General Thermometer Guidelines

When using thermometers: Clean and sanitize thermometers

before and after use

Calibrate them regularly to ensure accuracy

Regularly check the accuracyof thermometers in coolers andfreezers

Never use glass thermometers to check food temperature

5-13

General Thermometer Guidelines

When using thermometers: continued Insert the thermometer stem or

probe into thickest part of product (usually the center)

Take at least 2 readings in different spots

Wait for the reading to steady before recording the temperature

5-14