The Flow of Food To keep food safe

The Flow of Food To keep food safe throughout the flow of food: 4 -2 l Prevent cross-contamination l Prevent time-temperature abuse

Preventing Cross-Contamination Separate equipment: l Use separate equipment for each type of food l. Example: meats and vegetables Clean and sanitize: l. Clean and sanitize all work surfaces, equipment, and utensils after each task 4 -3

Preventing Cross-Contamination Prep food at different times: l Prepare raw meat, fish, and poultry at different times than ready-to-eat food (when using the same prep table) Buy prepared food: l 4 -4 Buy food items that do not require much prepping or handling (example: bag lettuce)

Preventing Time-Temperature Abuse Time-temperature control: 4 -5 l Food held in the range of 41ºF to 135ºF (5ºC to 57ºC) has been timetemperature abused l Food has been time-temperature abused whenever it is handled in the following ways: o Cooked to the wrong internal temperature o Held at the wrong temperature o Cooked or reheated incorrectly

Preventing Time-Temperature Abuse Avoid time-temperature abuse: 4 -6 l Monitor time and temperature l Make sure the correct kinds of thermometers are available l Regularly record temperatures and the times they are taken l Minimize the time that food spends in the temperature danger zone l Take corrective actions if timetemperature standards are not met

Monitoring Time and Temperature Bimetallic stemmed thermometers Dimple- Mark on the stem that shows the end of the temperature-sensing area Calibration Nut- Adjust this to make sure thermometers are accurate 4 -7

Monitoring Time and Temperature Thermocouples and thermistors: l Measure temperature through a metal probe l Display temperatures digitally l Come with interchangeable probes l 4 -8 o Immersion probe- check liquids o Surface probe- check flat cook equipment o Penetration probe- check the inside temperature of foods that are thin (ex: fish) o Air probe- checks the temperature of coolers and ovens Have a sensing area on the tip of their probes

Monitoring Time and Temperature Infrared (laser) thermometers: 4 -9 l Use them to measure the surface temperature of food and equipment l Hold them as close to the food or equipment as possible l Remove anything between thermometer and the food, food package, or equipment l Follow the manufacturer’s guidelines

Monitoring Time and Temperature Time-temperature indicators (TTI): l Monitor both time and temperature l Are attached to packages by the supplier l A color change appears on the device when time-temperature abuse has occurred Maximum registering tape: 4 -10 l Indicates the highest temperature reached during use l Used where temperature readings cannot be continuously observed

General Thermometer Guidelines When using thermometers: 4 -11 l Wash, rinse, sanitize, and air-dry thermometers before and after using them l Calibrate them before each shift to ensure accuracy l Make sure thermometers used to measure the temperature of food are accurate to +/- 2ºF or +/- 1ºC l Only use glass thermometers if they are enclosed in a shatterproof casing

General Thermometer Guidelines When using thermometers: 4 -12 l Insert thermometer stem or probe into the thickest part of the product (usually the center) l Take more than one reading in different spots l Wait for thermometer reading to steady before recording the temperature

Review Let’s review 4 -13

Review Can this prevent cross-contamination? Why? A. Yes B. No Prepping meat on a red cutting board 4 -14

Review Can this prevent cross-contamination? Why? A. Yes B. No Buying precut lettuce for salads 4 -15

Review Which thermometer(s) is best for measuring the temperature of this? A. Bimetallic stemmed B. Thermocouple C. Infrared Hamburger patty 4 -16

Review Which thermometer(s) is best for measuring the temperature of this? A. Bimetallic stemmed B. Thermocouple C. Infrared Roast 4 -17

Review Which thermocouple probe should be used when measuring temperature in this situation? A. Immersion probe B. Surface probe C. Penetration probe D. Air probe Cooler temperature 4 -18

Review Which thermocouple probe should be used when measuring temperature in this situation? A. Immersion probe B. Surface probe C. Penetration probe D. Air probe Fryer oil 4 -19

Review Which thermocouple probe should be used when measuring temperature in this situation? A. Immersion probe B. Surface probe C. Penetration probe D. Air probe Steak 4 -20

Apply Your Knowledge Where should you stick thermometer? C 4 -21 B A