SEMINAR 5 – THE FLOW OF FOOD: SERVICE

NS205 Food Safety & Microbiology

Getting to Know You

Let’s spend a few minutes getting to know one another a little bit better at the beginning of each seminar

Those of you who have birthdays in July and August – tell us one unique thing about yourself

Reminders

You have a project due at the end of this unit

Any questions?

The Flow of Food: Service

Purchasing The Flow

of Food

ReceivingStoring

Preparing

Cooking

HoldingCoolingReheatingServing

1

2 3 4

5

6789

Serving Food Safely: Kitchen Staff

Use clean and sanitized utensils for serving

Store serving utensils properly

Minimize bare hand contact with ready to eat foods

Practice good personal hygiene

Serving Food Safely: Servers

Is this server serving food correctly?

Server Judy serves the dinner plate with her thumb touching the food contact area

Serving Food Safely: Servers

Guideline 1: Glassware & dishes should be handled

properly

The food contact area of serving ware should not be touched

Hold dishes by the bottom or edgeHold cups by their handle and

glasses by the middle, bottom, or stem

Serving Food Safely: Servers

Is this server serving correctly?

Server Judy is carrying glasses stacked on each other to the drink station

Serving Food Safely: Servers

Guideline 2: Glassware and dishes should not be

stacked when serving

The rim or surface of one item can contaminate the one above it

Glasses need to be carried on a tray or in a rack

Serving Food Safely: Servers

Is this server serving correctly?

Server Judy hands the customer their flatware by the handle of the flatware

Serving Food Safely: Servers

Guideline 3: Utensils & flatware should be held by

the handle, not food contact surfaces

Serving Food Safely: Servers

Is this server serving correctly?

Server Judy serves the customer a bagel using tongs

Serving Food Safely: Servers

Guideline 4: Minimize bare hand contact with food

that is ready to eat

Serving Food Safely: Servers

Is this server serving correctly?

Server Judy puts ice in a glass using another glass to scoop up the ice

Serving Food Safely: Servers

Guideline 5: Use ice scoops or tongs to get ice

YesYes NoNo

Unopened, prepackaged foods (condiment packets, wrapped crackers)

Bottles of ketchup, mustard, and other condiments

Menu itemsPlate garnishesUncovered

condimentsUneaten bread or

rolls

Re-serving Food

Questions??

Self Service Areas (Food Bars)

Maintain proper food temperaturesKeep raw meat, seafood, and poultry

separate from ready to eat foodsUse sneeze guards or food shieldsLabel all food itemsDo not let customers refill used plates

or utensilsIce used to keep foods cold should never

be used as ice for beverages

1.DELIVERY2.CATERING3.MOBILE UNITS4.TEMPORARY UNITS5.VENDING MACHINES

Off Site Services

Off Site Service - Delivery

Use insulated food containers that keep food out of the temperature danger zone

Clean inside of the vehicle regularlyPractice good personal hygiene when

distributing foodCheck internal temperatures regularlyLabel foodConsider providing food safety guidelines

for the consumers

Off Site Services - Catering

Use insulated containers to hold foodsServe cold food in containers on ice or in

chilled gel filled containersStore raw & ready to eat products

separatelyIf leftovers are given to customers, provide

instructions on how they should be handledPlace garbage containers away from food

preparation and serving areas

Questions??

Off Site Services – Mobile & Temporary Units

Mobile UnitsConcession vans, elaborate field

kitchens

Temporary UnitsOne location for less than 14 daysServe pre-packaged foods or foods

requiring limited preparation

Off Site Services – Mobile & Temporary Units

Must follow same guidelines as permanent establishments

They must have adequate equipment, cold storage, hot holding units, dishwashing & hand washing sinks with hot and cold potable water

These usually require a special permit or license from the local regulatory agency

Off Site Services – Vending Machines

TCS Foods

Keep at proper temps : Keep out of the temperature danger zone of 41 – 135 degrees F

Milk needs to be in original container

Fruit with edible peel should be washed & wrapped first

Off Site Services – Vending Machines

GeneralCheck product shelf life daily – Discard

expired food immediatelyKeep machines away from garbage

containers, sewage drains, and overhead pipes

Keep area clean & well litClean & service machines regularlySanitize food contact surfaces in machines

each time food is replenished

Questions??

Game: What Went Wrong??

What Went Wrong??

Joe was delivering a catered lunch to a local firm. He brought in the sandwiches on an open tray and placed mayonnaise in a bowl beside the sandwiches. The salad was put on the table in a bowl with various salad dressings in separate bowls. None of the food was labeled.

What Went Wrong??

You are at a local fair and are ready to grab a bite to eat. You choose a vendor and notice there is not a license or permit visible. You also notice that the floors are made of gravel and are not covered with mats.

What Went Wrong??

Your place of employment has a cold food vending machine. You notice one day while it is being serviced that the vendor worker does not check expiration dates or sanitize the machine. You mention to the worker that the temperature has been at 140 degrees F, and they say the will look into it and leave.

Questions??

References

National Restaurant Association. (2008). ServSafe Coursebook, 5th Edition.