1

Risk Management as Applied

to Safety Security and
Sanitation
First Semester
Module 6
The Food Flow in Retail and
Food Service
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Lesson Objectives:
At the end of this module, you must be able to:

1. Identify the main stages of food flow of any food item in retail and food service
2. Discuss the concept of food flow in retails and food service
3. Propose appropriated control measures at each stage of food flow in retail and food.

Words to remember:

Thawing or defrosting is the process of ice becoming liquid or soft as a result of warming up to
safe method.

Food vendor in purchasing context is the same as food supplier who can be a legitimate
business entity that can offer and nonfood products.

Mise en place is a French term for having all food ingredients measured, cut, peeled, sliced,
grated, etc.—prepared before start cooking including prepared and ready to-use-, clean, and
sanitized pans, mixing bowls, and tools equipment among others.

DISCUSSION

The Food flow Summarizes what happens to food from the time it enters the food
establishment until it is served to customers. It begins with purchasing and receiving. Many
potential food safety hazards can be avoided by accrediting approved suppliers and inspecting
products when delivered. As the saying goes- garbage in-garbage out. The text is condensed
from US Food Code 2017.
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Figure 1. The Food Flow in Retail and Food Service Establishment

The revised guidelines on current Good Manufacturing Practice in Manufacturing, Packing,

repacking or holding Food through Administrative Order No. 153, Series of 2004 issued by the
Department of health, republic of the Philippines states that:

“All operations in the receiving, inspecting, transporting, segregating, preparing, manufacturing,

packaging, and storing of food should be conducted in accordance with adequate sanitation
principles. There shall be appropriate quality control operations procedures to ensure that food is
suitable for human consumption and that food packaging materials are safe and suitable. All
reasonable precautions should be taken to ensure that production processes do not contribute
contamination from any source. All food that has become contaminated to the extent that is
adulterated within the meaning of the act shall be rejected, or if permissible, treated or reprocessed
to eliminate the contamination. “
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A. Purchasing
Food supply purchasing aims to provide unadulterated and safe food meet certain standards
and specification necessary to address the menu requirements. Though, food safety is the
primary responsibility of the food supplier, it is the duty of the food establishment to
safeguard the food items that come in to the kitchen or food processing in this step, it is
primarily the responsibility of the food vendors. It is the managements responsibility to
select their suppliers wisely.

i. Guidelines for the food supplier

▪ Complies with local government unit ordinance on health and sanitation
▪ Complies with the Philippine Sanitation Code and Philippine Food safety Act of 2013
▪ Implements appropriate standard sanitation operating procedures for food hygiene.
▪ Follows quality assurance system accordingly
▪Uses refrigerated and freezer vans equipped with temperature monitoring devices.
▪ Trains employees in food sanitation and hygiene
▪ Delivers Food supplies on intact packaging materials and free from pest and other
contaminants
▪ implements a food safety management system.
ii. Guidelines for purchaser
▪ Establishes a food delivery schedule to include time,
▪ Communicates all receiving guidelines and standards.
▪ Prepares the receiving guidelines and standards together with appropriate personnel in the
food establishment.
▪ Ensure that health cards of delivery personnel are provided by the supplier.
▪Ensures that food storage areas are well-organized, clean and within standards
temperature
▪ Prepare schedule for maintenance of refrigerators and freezers.
▪ Reject food deliveries that are not in compliance with quality and safety standards.

B. Receiving
Effective delivery and receiving practices are the basic of food sanitation program. The
person in-charge of receiving shall be trained to receive a food delivery based on specified
receiving controls and shall be empowered to reject nonconforming products. This will
ensure that only safe food appropriate quality will be used in the production process.
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Food Safety Guidelines for receiving

i. Raw Materials and Other Ingredients as stated in Administrative Order NO. 153 of 2004
issued by the Department of health, Republic of the Philippines states:
There shall be procedures and work instructions for the sanitary handling of raw
materials and other ingredients.
Raw materials and other ingredients shall be inspected and either segregated or
otherwise properly handled to ascertain that they are clean and suitable for
processing into food. Raw materials shall be stored under conditions that will protect
against contamination and minimize deterioration. Containers and carriers of raw
materials shall be inspected on receipt to ensure that their condition has not
contributed to the contamination or deterioration of food.
Raw Materials and other ingredients shall either not contain levels of microorganisms
that may produce food poisoning or other disease in humans, or they shall be
pasteurized or otherwise treated during manufacturing operations so that they no
longer contain levels that would cause the product to be adulterated within the
meaning of the act. Compliance with this requirement shall be verified by any
effective means, including purchasing raw materials and other ingredients under a
supplier’s guarantee or certification.
Frozen raw materials and other ingredients shall be kept frozen. if thawing is
required prior to use, it shall be done in a manner that prevents their becoming
contaminated within the meaning of the act.
ii. Receiving temperature Guidelines as summarized from US Food Code 2017.
-Refrigerated, TIME/ TEMPERATURE CONTROL FOR SAFETY FOOD (TCS) or potentially
hazardous food (PHF) be at a temperature of 5◦C (41◦F) or below when received.
- If a temperature other than 5◦C (41◦F) for a TCS food or PHF food is specified in LAW
governing its distribution, such as LAWS governing milk and MOLLUSCAN SHELLFISH, the
FOOD may be received at the specified temperature.
-Raw EGGS shall be received in refrigerated equipment that maintains an ambient air
temperature of 7◦C (45◦F) or less.
- TCS food or PHF food that is cooked to a temperature and for a time specified and
received hot shall be at a temperature of 57◦ C (135◦ F) or above.
- A FOOD that is produced, labeled, and shipped as frozen shall be received frozen.
Frozen foods should be rock frozen and no sign of thawing.
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BC Cook Articulation Committee (2015), further articulated receiving do (s) and don’t(s)
as follows:

-Dry Foods
◦ Dry foods or goods are usually shipped in cartons, bags, cases, or pails. If a carton is
damaged, check the contents carefully.
◦ Pay Particular attention to signs of leakage in cartons that contain products in jars or
bottles. In addition, visually check bags and pails for damage or leakage.
◦ If sealed cartons show evidence of having been opened, check the contents. All
unsealed or obviously repacked cartons should be checked to verify wat they contain.
◦canned goods are delivered in cases or cartons. The most common types of damage to
cans are swelling and large dents. If cans are swollen or bulging, it means the cans have
spoiled and must not be used. If the cans have large dents seams may have split and the
food may be contaminated. Again, the canned product is unsafe to use and should be
sent back to the supplier.
-Dairy products
◦For every delivery, check the best-before date on each delivery.
◦Ensure that packaging materials are intact.
◦Never purchase unpasteurized milk and milk products.
-Produce
◦ Check the produce for ripeness, freshness, and other signs of quality
◦ Ensure no sign of insect infestation to include presence of cockroaches.
-Meat, poultry, and seafoods
◦Check for leaking vacuum-packed packages, and check the grade of the meat Inspection
Services or Bureau of fisheries and aquatic Resources.
◦frozen products are often delivered in cases to count the items and to check for signs of
freezer burn , torn wrappings, partial thawing , or other problems.

C. Storing
Food safety guidelines for storage of food items
i.Dry storage -intended for less perishable food items
-Use for canned products , baking supplies(flour, tartar) , dry condiments (salt, sugar)grain
products(rice, cereals), bottled items, and other dry items.
-Store some tropical fruits and vegetables(bananas, mangoes, tomatoes)that ripen best at room
temperature:
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-Store some vegetables (onions, potatoes, garlic) that store best in dry storage:
-Set the storage room temperature between 50°F and 70°F .Use a wall thermometer to check the
temperature of the dry storage area. Hydrometer might be necessary to measure humidity:
- Maintain storage bins six to eight inches off the floor and at least six inches away from the wall for
storing all food and non food supplies. This will provide air movement and cleaning facilitation.
-Remove cans from cartoon boxes as they attract roaches and other pest. Discard the box.
-Observe “First in, First out (FIFO )”System of inventory. Use older products first and place new
products behind older products;
-Conduct regular pest control management.
-Ensure separate storage area, bins and cabinets for chemicals to avoid contamination.
-Inspect storage areas, bins, and cabinets in require frequency;
-Inspect for spoiled foods, damaged packages, and bulging or leaking can; and
-Throw spoiled food and infested and damaged cans immediately , and clean and sanitize the area.

ii. Refrigerator-intended short term storage of perishable items.

Here are some considerations to ensure that the refrigerator does not break down and risk spoiling
food.
1. Monitor the temperature of the refrigerator daily. All refrigerators shoul be provided with a
thermometer so that daily readings can be taken;
2. Keep refrigerators in good working order. Maintain a regular servicing contract with a local
refrigerator repair company;
3. Most breakdowns are beyond the ability of kitchen staff to repair, but if the refrigerator does
stop running, first check that the power supply cord has not simply been pulled out or the
breaker has flipped off: and
4. Clean refrigerators regularly. Shelves should be shallow and well-ventilated to make cleaning
quick and easy . Develop and follow schedule to ensure tht refrigerators are cleaned on a
consistent basis.

iii.Deep- chilling unit- specific foods for short periods Deep chill storage temperatures ranging from
26°F to 32° F ( -5°C to 0°C) were proven to slow down microbial growth. As such, shelf life storage of
potentially hazardous foods (meat,meat products, seafoods and poultry)can be prolonged with
compromising its quality. However, some food may form ice crystals during deep chilling.
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iv .Freezer- long term storage of perishable foods

Frozen food should be stored at -18°C (0°F) or lower.
If the temperature rises above -18°C, food can become discolored and lose vitamin content .
Lowering the temperature after it has risen does not correct the damage (BC Cook Articulation
Committee 2015.) The committee further reiterated that:
1. Fruit and vegetables tht are received frozen will keep fo months if they are properly wrapped.
2. Freezing fresh fruits and vegetables on the premises is time-consuming and may be too expensive
to consider
3. All freezer products not properly wrapped will develop freezer burn, which is a loss of moisture.
4. Rotating stock is extremely important with frozen foods, such as rotation is difficult in standard
chest freezers as it often means that old stock must be removed before new stocked is added. The
temptation with frozen food is to develop the unacceptable habit of using the last item bought first,
instead of FIFO.
D.Preparing
Food preparation steps may open an opportunity in a food service process to introduce a
contamination. As such, food handlers should be well-informed and trained to prevent food
contamination during food preparation to include the following basic kitchen activities:
1. Observe and practice good personal hygiene by frequent hand washing ;
2. Prevent food exposure to temperature danger zone;
3. Prevent cross contamination.
i. Thawing of food safely
Always remember that freezing food will not kill microbial contaminants---it just slows down the
microorganisms from multiplying.having that in mind, never, ever thaw or defrost at room
temperature .
Always remember that freezing food will not mill microbial contaminants- it just slows down the
microorganisms from multiplying. Having that in mind, never, ever thaw or” defrost” food at room
temperature.
Should meat and poultry become too warm as a result of the thawing or defrosting process, there
will be an opportunity for microbial growth on the surface. This may result for possible spoilage and
presence of pathogens. The thawing process should ensure that the thawing temperature of the
food should increase sufficiently enough to thaw the food without entering the temperature danger
zone.
As in direct consequence of thawing is the potential hazard of the presence of “ meat and poultry
juices” which are potential source of pathogens due to cross contamination. As such, the local of
the thawing process should be physically seperated from other foods especially those that are
ready-to-eat food items.
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As approved , there are four safe methods of thawing or “defrosting” frozen foods according to
Australian institute of Food Safety(2020).
1.Refrigeration Method
The safest and easiest way to defrost food is the refrigeration method wherein frozen items from
the freezer will be transferred to a refrigerator with a temperature setting of 5°C( 41°F). This is the
safest method of thawing as the food items will not pass through temperature danger zone.
However , ensure that drippings from food being thawed do not contaminate other food items. It is
recommended to place the food at the lowest shelf of the refrigerator.
2.Use of Microwave
For small food portions, a microwave oven may be useful in thawing quickly. Please bear in mind
that temperature during microwave thawing is not evenly distributed and may cause “partial
cooking” of certain portions of meat being thawed.
3.Part of the Cooking process
This method of thawing is appropriate for small food items such as nuggets, hamburger patties,
frozen vegetables, and similar products. Please take note that this method should only be used for
food designed to be cooked this way. To be safer, read the manufacturers instruction and check the
temperature.
4.Under Potable, Cold Running Water
At the right pressure and velocity, expose the frozen food items in its intact packaging materials
to clean, potable running water . this is the least preferred among the thawing process as the
food may easily reach the temperature danger zone. As a precaution, clean and sanitize the sink
and its vicinity after defrosting food in it to prevent possible cross contamination.

ii. Complete Pre-preparation ( Mise en Place) Safety

Food Preparation is an essential part of processing to produce a quality , palatable,
nutritious, and safe food products. The pre-preparation process requires critical success
factors for the following: personal hygiene, safety of food contact surfaces, integrity of
equipment , cross contamination, raw materials ,food processing, and cleaning and waste
disposal. Specifically , follow the suggestion as listed below:
1. Ensure that the food handlers are in good state of health .A “Health Card” issued by the
local government unit must be required;
2. Wash hands properly starting food preparation ;
3. Clean and sanitize with appropriate sanitizer all food contact surfaces before beginning
the food preparation;
4. Ensure that all food contact surfaces are of food grade quality like stainless ste el and hard
polypropylene;
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5. Design the food preparation area in a continuous linear workflow to ensure the physical
and practical separation of clean and dirty areas and processes;
6. Specify high quality and safe ingredients when dealing contracts with prospective
supplier;
7. Wash thoroughly all fresh fruits and vegetables to remove soil, dirt, and reduce the
number of bacteria;
8. Thaw or defrost safely frozen food items ;and
9. Dispose of properly all food waste and packaging materials arising from the preparation
process.

E.Cooking
Cooking is a critical control point wherein it can eliminate the presence of pathogenic bacteria in
food once it reached the safe internal temperature . Please remember that normal cook
temperature will not destroy toxins or bacterial spores. The following are the cooking guidelines
as stipulated in US FDA Food Code (2017):
1. Raw animal FOODS such as EGGS, FISH, MEAT, PUOLTRY ,AND FOODS containing these raw
animal FOODS, shall be cooked to heat all parts of the FOOD to a temperature and for a time
that complies with one of the following methods based on the FOOD that is cooked:
(1) 63°C (145° F) or above for 15 seconds;
(2) 68 °C (155 °F) for 17 seconds or the temperature specified in the following chart that
corresponds to the holding time for RATITES, MECHANICALLY TENDERIZED, AND INJECTED
MEATS;and
(3) 74°C (165°F) or above for <1 second (instantaneous) for POULTRY , BALUTS, wild GAMES
ANIMALS as specified under Subparagraphs 3-201.17(A)(3) and (4), stuffed FISH, stuffed
MEAT, stuffed pasta, stuffed POULTRY , stuffed RATITES, or Stuffing containing FISH, MEAT,
POULTRY, or RATITES.
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Always cook food to the required safe internal temperature and appropriate time

PRODUCT TEMPERATURE

Poultry, stuffing, stuffed meats, stuffed pasta, casseroles , field- 165°F (74°) for 15 seconds
dresses game

Pork, ham, bacon, injected meats 145°F(63°) for 15 seconds

Ground or flaked meats including hamburger, ground 155°F (69°)for 15 seconds

Game animals, sausage, gyros

Beef and pork roast(rare) 145°F(63°) for 3 minutes

Beef steaks, veal, lamb, commercial raised game animals 145°F(63°) for seconds

fish 145°F(63°) for seconds

Shell eggs for immediate service 145°F(63°) for seconds

Any potential hazardous food cooked in a microwave oven 165°F (74°) ;let food stand for 2
minutes after cooking

Raw animal FOODS cooked in microwave oven shall be:

(1) . rotate or stirred throughout or midway during cooking to compensate for uneven distribution
of heat;
(2) Covered to retain surface moisture;
(3) Heated to a temperature of at least 74°C(165°F) in all parts of the FOOD; and
(4) Allowed to stand covered for 2 minutes after cooking to obtain temperature equilibrium.
→Plant FOODS that are cooked for hot holding shall be cooked to a temperature of 57°C (135°F).
→Before service or sale in READY-TO-EAT form, raw, raw marinated, partially cooked, or marinated-
partially cooked FISH shall be:
(1) . Frozen and stored at a temperature of -20°C(-4°F) or below for a minimum of 168
hours (7 days) in a freezer;
(2) Frozen at -35° C (-31°F) or below until solid and stored at -35°C (-31°F) or below for a
minimum of 15 hours; or
(3) Frozen at -35°C (31°F) or below until solid and stored at -20°C(-4°F)or below for a
minimum of 24 hours.
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F.Holding and Serving

To prevent recontamination after the food has been cooked, it is necessary to hold the cooked
food at appropriate temperature setting as recommended by US FDA Food Code (2017). the
guidelines are as follows:
Except during preparation , cooking, or cooling or when time is used as the public health control,
TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained:
(1) At 57°C (135°F)or above, except that roasts cooked to a temperature and for a time specified
usually less than 2 hours of holding.
(2) Or heated at 74°C may be held at a temperature of 54°C (130°F) or above; or at 5°C(41°F)or
less.
(3) EGGS that have not been treated to destroy all viable Salmonella shall be stored in
refrigerated EQUIPMENT that maintains an ambient air temperature of 7°C(45°F)or less; and
(4) TIME/TEMPERATURE CONTROL FOR SAFETY FOOD in a homogenous liquid form may be
maintained outside of the temperature control requirements, while contained within specially
designed.
G. Cooling
It is a fact that pathogens do multiply rapidly once exposed in th temperature danger zone. To
minimize microbial growth, spore formation, toxin production, and the risk of contamination and
recontamination, it is imperative to cool hot foods rapidly to avoid exposure to temperature danger
zone.
Here re some steps for safe cooling according to US Food Code 2017.
1. Cooked TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be cooled:
A. Within 2 hours from 57°C (135°F) to 21°C (70°F); ans
B. Within a total of 6 hours from 57°C (135°F) TO 5° C ( 41F) or less.
- TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be cooled within 4 hours to 5°C(41F) or
less if prepared from ingredients at ambient temperature, such as reconstituted FOODS and canned
tuna.
-TIME/TEMPERATURE CONTROL FOR SAFETY FOOD SAFETY FOOD received in compliance with
LAWS allowing a temperature above 5°C(41°F) during shipment from the supplier, shall be cooled
within 4 hours to 5°C (41°F) or less.
-Raw EGGS shall be received and received immediately placed in refrigerated EQUIPMENT that
maintains an ambient air temperature of 7°C(45°F)or less.
-Cooling Methods
→ Cooling shall be accomplished in accordance with the time and temperature criteria by using one
or more of the following methods based on the type of FOOD being cooled:
→ Placing the FOOD in shallows pans;
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→Separating the FOOD into smaller or thinner portions;

→Using rapid cooling Equipment ;
→Stirring the FOOD in a container placed in an ice water bath;
→Using containers that facilitate heat transfer;
→Adding ice as an ingredients;or
→Other effective methods.
→When Placed in cooling or cold holding EQUIPMENT,FOOD containers in which FOOD is being
cooled shall be:
→arranged in the EQUIPMENT to provide maximum heat transfer through the container walls; and
→Loosely covered, or uncovered if protected from overhead contamination during the cooling
period to facilitate heat transfer from the surface of the FOOD.
→Never, ever cool food at room temperature.
One-stage (four-hour)method
→Cool food from 140°F (60°C to 5 °C) or lower within four hours.
Two-stage Method
→ Cool food from 140°F to 70 °F(60°C to 21°C) within two hours, and to 41°F (5°C) or lower in an
additional four hours.
H.Reheating
Reheating should be applied to previously cooked food, either prepared or leftover. Failure to reheat at
minimum of 167°F (74°C) a previously cooked food to the required temperature within the time limit
can result in a foodborne outbreak as there might be possible survival of pathogenic microorganisms. US
FDA Food Code(2017)provided the basic guidelines for reheating foods:
-TIME/TEMPERATURE CONTROL FOR SAFETY FOOD that is cooked, cooled, and reheated for hot holding
shall be reheated so that all parts of the FOOD reach a temperature of at least 74°C( 165°F) for 15
seconds;
-TIME/TEMPERATURE CONTROL FOR SAFETY FOOD reheated min a microwave oven for hot holding shall
be reheated so that all parts of the FOOD reach a temperature of at least 74°C(165°F) and the FOOD is
rotated or stirred, covered, and allowed to stand covered for 2 minutes after reheating;
-READY-TO-EAT TIME/TEMPERATURE CONTROL FOR SAFETY FOOD that has been commercially
processed and PACKAGED in a FOOD PROCSSING PLANT that is inspected by the REGULATORY
AUTHORITY that has jurisdiction over the plant shall be heated to a temperature or at least 57° C (135°F)
when being reheated for hot holding;
-the FOOD is between 5°C(41°F) and the temperatures may not exceed 2 hours; and
-Remaining unsliced portions of MEAT roast that are cooked may be reheated for hot holding using the
oven parameters and minimum time and temperature conditions.
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STUDY QUESTIONS :
1. What are some general guidelines in choosing a prospective food supplier?
2. Discuss the methods of proper thawing of food.
3. What are the required cooking temperature for poultry products , ground beef, sea foods
and eggs?
4. What methods can be used to cool cooked potentially hazardous foods?
5. Differentiate hot holding from cold holding of potentially hazardous foods?

REFERENCES:
Book: Risk Management as Applied to Safety, Security, and Sanitation.