RISK MANAGEMENT APPLIED TO FOOD

SAFETY, SECURITY AND SANITATION

WEEK 11: FOOD PRODUCT FLOW

Food product flow

 It refers to the path or step- by-step movement of food and ingredients that make up the menu items,
from the time they are delivered and received until they are served to the end users or customers

Purchasing
 This is the process of getting the right product into a facility at the right time and place, plus the amount
of goods gathered at the right price and right source.
 It is also an act of buying, a complex activity that involves appropriate decision making upon acquiring
economical but the best quality of ingredients, proper use of time and energy.

Guidelines to purchasing food:

 Understand regulations for specific foods
 Visit approved vendors to ensure that they are maintain clean warehouses
 Observe delivery vehicles to ensure that they are clean and that they practice temperature control
 Use written product specifications to ensure that the vendors know what is to be ordered

Receiving is the point at which food service personnel inspect and take physical possession of items ordered
from various sources. The food and supplies delivered must match the established quantity and quality of product
specifications. General principles when receiving food:
 Receive only one delivery at a time from approved suppliers
 Check to make sure frozen food is solid and does not show any evidence of thawing and re-freezing
 Record the date received, and if applicable, an expiration date, on the outside of each package
 Remove the PHF from the temperature danger zone (5 0C to 600C) and place in storage as quickly as
possible
 Check to ensure that refrigerated foods are received below 5 0C
 Accept only pasteurized dairy products
 Reject PHF that are not at acceptable temperature and cans with swelled tops or bottoms, leakage, flawed
seals, rust, or dents
 Evaluate the quality products through their odor, look, and texture

Storing means placing the products in the proper storage area. All food items, chemicals and supplies
should be stored in a manner that ensures quality and maximizes the safety of the food served to the customers.
Cold holding is storing food at 50C or below.
All canned foods and dry ingredients should be stored in a designated area. Foods should not be stored in
areas such as restrooms, furnace rooms, stairwells, or hallways. Storage areas should be well ventilated and pest
free.

Preparing food for eating, generally requires selection, measurement and combination of ingredients in
an ordered procedure so as to achieve desired results. Food preparation includes but is not limited to cooking.
Regardless of how many procedures and processes may be involved in food preparation, effective food safety
measures is required to ensure that the occurrence of food hazards will not take place. Guidelines in preparing
safe food:
  Start with clean, wholesome foods from reputable suppliers
 Handle foods as little as possible
 Use clean, sanitized equipment an d work tables
 CLAYGO
 Wash raw fruits and vegetables thoroughly
 When bringing foods out of refrigeration, do not bring out more than what can be processed in an hour
 Keep foods covered whenever possible unless in immediate use
 Do not mix freshly prepared foods
 Chill all ingredients for protein and potato salads before combining

Cooking is the application of heat on food. This will help to improve palatability of the food and enhance
its flavour. Heat also kills microorganisms in the food to make it more clean and safe to eat. To effectively
eliminate pathogens, there are a number of factors to consider, such as the level of pathogens in the raw product,
the initial temperature of the food, and the quantity of the food to prepare. It is important to ensure that all parts
of the food are heated to kills the pathogenic organisms in food .

Serving is giving the food product to the consumer. The three most important things to remember about
serving prepared foods are:
1. Keep hot foods hot. Hold hot cooked foods between 140°F and 165°F until serving time. Harmful bacteria
can grow rapidly below 140°F.When food is cooked to temperatures of 165°F to 212°F, most food-
poisoning bacteria is killed. The higher the heat, the less time it takes to kill bacteria.
2. Keep cold foods cold. Cold food should be held at 40°F or colder. Harmful bacteria can multiply quickly
above 40°F. Cold temperatures keep most harmful bacteria from growing and multiplying. Freezing at 0°F
prevents additional bacteria growth.
3. Follow the 2-Hour Rule. The absolute maximum time for leaving prepared foods at room temperature is 2
hours—including time for preparation, serving and eating. Discard any perishable foods left at room
temperature longer than 2 hours. If you are eating outdoors at a picnic or cookout where temperatures
are over 90°F, discard foods after 1 hour.

`Every step of food in the flow, close monitoring is exercise to avoid occurrence of any kind of hazards.
This will also help to reduce the risk of contamination and mishandling.
The type of foodservice operations is one system to streamline labor input with the use of food products that
require less preparations and cooking, safer to store, transport and serve to consumers.
The Basics of Food Safety in Food Production Flow
1. Keep things clean and sanitized.
2. Practice good personal cleanliness.
3. Wash hands thoroughly and frequently.
4. Minimize the time food spends in the temperature danger zone.
5. Prevent cross-contamination.

Time and Temperature Control

1. Cook, hold, cool, and reheat food properly.
2. Discard food that spends 4 hours or more in the temperature danger zone.
3. Build time/temperature controls into recipes.
4. Make using thermometers mandatory.
5. Remove only as much food from storage as necessary.

REFERENCES:
 Alvarez, Helen U. 2010. Food Safety , Sanitation and Hygiene. Mind shapers Co., Inc.
 Brown, Amy. 2011. Understanding Food Preparation and Principles. Cengage Learning
 Lavine, Karen. 2009. Survival Guide for Culinary Art Professional. Cengage Learning
 Payne-Palacio, June, Theis, Monica. 2008. Foodservice Management, Tenth Edition. Pearson Education South Asia PTE. LTD.
 Portugal-Perdigon, Grace, Virginia Serraon-Claudio, Libia de Lima-Chavez. 2006. FOOD, WATER AND ENVIRONMENTAL SANITATION
AND SAFETY for Hospitality Industry and Institutions. Merriam and Webster Bookstore, Inc.
 Ruiz, Adela Jamorabo. 2010. Basic Nutrition for Filipinos: Enlarged for Metabolism. Merriam and Webster Bookstore,
 Ang, Mary Jean C. et. al 2014Fundamentals of Food safety and Sanitation with HACCP. Mutya Publishing House, Inc.
 Ang Mary Jean C. and Balanon Hannah A. 2010 Food Safety and Sanitation. C & E Publishing, Inc.
 Osorno, Rene D. & Bajao, Grayfield T. 2019. Risk Management as Applied to safety, Security and Sanitation. Wiseman’s Books Trading,
Inc.