Foods IIFoods IIChapter 5Chapter 5

The Flow of FoodThe Flow of Food

Physical Barriers to Prevent Physical Barriers to Prevent Cross-ContaminationCross-Contamination

Assign specific equipment to each Assign specific equipment to each type of food product type of food product

Physical Barriers to Prevent Physical Barriers to Prevent Cross-ContaminationCross-Contamination

Clean and sanitize all work surfaces, Clean and sanitize all work surfaces, equipment, and utensils after each equipment, and utensils after each tasktask

Procedural Barriers for Procedural Barriers for PreventingPreventing

Cross-ContaminationCross-Contamination When using the same prep table, When using the same prep table,

prepare raw meat, seafood, and prepare raw meat, seafood, and poultry and poultry and

ready-to-eat food at different timesready-to-eat food at different times

Physical Barriers to Prevent Physical Barriers to Prevent Cross-ContaminationCross-Contamination

Purchase ingredients that require Purchase ingredients that require minimal preparationminimal preparation

Time and Temperature Time and Temperature ControlControl

Danger ZoneDanger Zone 4141˚F - 135˚F˚F - 135˚F Microorganisms grow much faster in Microorganisms grow much faster in

the middle danger zone the middle danger zone 7070˚F - ˚F - 125˚F125˚F

If food is held at If food is held at 7070˚F - 125˚F for 4 ˚F - 125˚F for 4 hours, you must throw it outhours, you must throw it out

Time and Temperature Time and Temperature ControlControl

Time and Temperature Time and Temperature ControlControl

Time-temperature abuse for TCS Time-temperature abuse for TCS foods can occur when food is not:foods can occur when food is not:

* Cooked to the required * Cooked to the required minimum minimum internal internal temperaturetemperature

* Cooled properly* Cooled properly

Time-temperature abuse for TCS Time-temperature abuse for TCS foods can occur when food is not:foods can occur when food is not:

* Reheated properly* Reheated properly

* Held at the proper temperature* Held at the proper temperature

Ways to avoid time-Ways to avoid time-temperaturetemperature

AbuseAbuse Determine the best way to monitor Determine the best way to monitor

time and temperature in your time and temperature in your establishmentestablishment

* What food items should be * What food items should be monitored, how often, and by whommonitored, how often, and by whom

Ways to avoid time-Ways to avoid time-temperaturetemperature

AbuseAbuse Have the right kinds of thermometers Have the right kinds of thermometers

available in the right placesavailable in the right places

* Each employee have their own * Each employee have their own calibrated thermometers calibrated thermometers

* Use timers in prep areas – how long * Use timers in prep areas – how long foods are in the danger zone foods are in the danger zone

Ways to avoid time-Ways to avoid time-temperaturetemperature

AbuseAbuse Make sure employees regularly record Make sure employees regularly record

temperatures and the times they are temperatures and the times they are taken.taken.

* Have forms to record times and * Have forms to record times and temperature temperature

* Post forms on clipboards next to * Post forms on clipboards next to areas where recording is areas where recording is

neededneeded

Ways to avoid time-Ways to avoid time-temperaturetemperature

AbuseAbuse Incorporate time and temperature Incorporate time and temperature

controls into standard operating controls into standard operating procedures for employees procedures for employees

Removing only the food to be prepared in Removing only the food to be prepared in short timeshort time

Refrigerate utensils and ingredients before Refrigerate utensils and ingredients before preparing certain recipes – tuna & chicken preparing certain recipes – tuna & chicken saladsalad

Cooking TCS food to correct temperaturesCooking TCS food to correct temperatures

Ways to avoid time-Ways to avoid time-temperaturetemperature

AbuseAbuse Develop a set of corrective actionsDevelop a set of corrective actions

– Reheating foods if they fall below 135Reheating foods if they fall below 135˚F ˚F after 2 hoursafter 2 hours

ThermometersThermometers

OvensOvens Hot-holding cabinetsHot-holding cabinets Dishwashing machinesDishwashing machines Most important - foodMost important - food

ThermometersThermometers

Bimetallic Stemmed – most common Bimetallic Stemmed – most common typetype– Measures through a metal probe with a Measures through a metal probe with a

sensor toward the endsensor toward the end

ThermometersThermometers

Thermocouples and thermistorsThermocouples and thermistors Immersion probeImmersion probe measure measure

temperatures of liquids (soups, temperatures of liquids (soups, sauces, or oil)sauces, or oil)

Surface probeSurface probe – flat cooking – flat cooking equipment like griddlesequipment like griddles

Penetration probePenetration probe – internal – internal temperature of foodtemperature of food

ThermometersThermometers

Infrared (Laser) – Does not require Infrared (Laser) – Does not require contact with the foodcontact with the food

Do not use to measure – air Do not use to measure – air temperature or internal temperature of temperature or internal temperature of foodfood

Hold to the product, but Not touchingHold to the product, but Not touching Remove barriers (glass or shiny metal)Remove barriers (glass or shiny metal) Follow the manufacturer’s guidelinesFollow the manufacturer’s guidelines

ThermometersThermometers

TTI – Time-Temperature Indicators – TTI – Time-Temperature Indicators – monitor both time and product monitor both time and product temperature temperature

Checks if there is any time-Checks if there is any time-temperature abusedtemperature abused

ThermometersThermometers

Calibrate – adjusting Calibrate – adjusting thermometers to get thermometers to get accurate readingaccurate reading

CalibratingCalibratingBoiling-point MethodBoiling-point Method

* Bring clean tap water to boil in a * Bring clean tap water to boil in a deep deep panpan

* Put thermometer stem or probe * Put thermometer stem or probe into into boiling water – the sensing are boiling water – the sensing are

submergedsubmerged

CalibratingCalibrating

* Hold the calibration nut securely * Hold the calibration nut securely with a wrench or other tool and with a wrench or other tool and rotate the head of the thermometer rotate the head of the thermometer until it read 212until it read 212˚F or appropriate ˚F or appropriate boiling pointboiling point

CalibratingCalibrating

Ice-Point MethodIce-Point Method

* Fill a large container with crushed * Fill a large container with crushed ice ice

then fill with tap water until the then fill with tap water until the container is fullcontainer is full

CalibratingCalibrating

* Put stem probe into the ice water * Put stem probe into the ice water so the so the sensing area is completely sensing area is completely submergedsubmerged

* Wait 30 seconds or until the * Wait 30 seconds or until the indicator indicator stops moving – Do not stops moving – Do not touch sides or touch sides or bottombottom

CalibratingCalibrating

* Hold the calibration nut securely * Hold the calibration nut securely with a wrench or other tool and with a wrench or other tool and rotate the head until it read 32rotate the head until it read 32˚F˚F

*Some thermocouples – press a reset *Some thermocouples – press a reset buttonbutton

General Thermometer General Thermometer GuidelinesGuidelines

Keep them in storage cases cleanKeep them in storage cases clean Calibrate regularly to ensure accuracyCalibrate regularly to ensure accuracy Never use GLASS thermometers to Never use GLASS thermometers to

monitor food – may breakmonitor food – may break Measure internal temperatures of food Measure internal temperatures of food

insert into thickest partinsert into thickest part Wait for the thermometer reading to Wait for the thermometer reading to

steady before recordingsteady before recording