ABOUT FOOD 101

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SUBMITTED BY : XYRAH GAGARIN

SUBMITTED TO : MA'AM VANESSA GALOLO
THE FLOW OF FOOD : PURCHASING ,
RECEIVING AND STORAGE
HERE ARE 7 TIPS IN
PURCHASING FOOD :
TIPS IN PURCHASING FOOD :
ALWAYS GO WITH A LIST.
IF YOU GO WITHOUT A LIST, YOU MAY AS
WELL JUST THROW YOUR MONEY AWAY.
DON’T GO WHEN YOU’RE HUNGRY.
THIS IS A COMMON TIP, BUT IT’S TRUE: WHEN
YOU’RE HUNGRY, YOU WANT TO BUY ALL
KINDS OF JUNK.
HAVE A BUDGET.
WHEN I GO TO THE STORE, I KNOW EXACTLY
HOW MUCH I CAN SPEND. THEN I TRY MY BEST
TO STICK WITHIN THAT LIMIT.
SEE WHAT’S ON SALE.
LOOK AT GROCERY STORE FLYERS,
NEWSPAPER ADS AND ONLINE TO SEE WHAT
ITEMS ARE ON SALE
 TIPS IN PURCHASING FOOD :
BUY IN SEASON
. VEGETABLES AND FRUIT ARE CHEAPER WHEN
THEY ARE IN SEASON. AVOID WASTE BY BUYING
FRESH FRUIT AT DIFFERENT STAGES OF RIPENESS
READ THE LABELS. THIS APPLIES TO ALL
GET TO KNOW THE FOOD PRICES.
FOODS THAT HAVE A LABEL, EVEN ONES
WRITE DOWN THE REGULAR PRICES OF
THAT YOU MAY ALREADY BELIEVE ARE
FOODS YOU BUY OFTEN. THIS WILL HELP
HEALTHY
YOU FIGURE OUT WHICH STORES HAVE THE
BEST PRICES AND IF YOU ARE GETTING A
GOOD DEAL ON SALE ITEMS
HERE ARE 4 TIPS IN
RECEIVING FOOD
HERE ARE 4 TIPS IN RECEIVING FOOD
THE VEHICLE
CHECKING THE DRIVER AND VEHICLE
BEFORE YOU EVEN LOOK AT ANY OF THE
DELIVERED FOOD, DO A QUICK INSPECTION
OF THE DRIVER AND THE VEHICLE IT
ARRIVED ON. YOU WANT TO ENSURE THAT
BOTH THE DRIVER AND VEHICLE ARE
CLEAN AND HYGIENIC.
HOW RUSTY IS IT? IS IT IN WORKING
ORDER?
ARE ALL ITS SURFACES CLEAN?
THE DRIVER
IS THE DRIVER WEARING CLEAN,
WORK-APPROPRIATE CLOTHING?
DOES THE DRIVER HANDLE THE
FOOD ITEMS WITH CARE?
IS THE DRIVER OPERATING THE
VEHICLE SAFELY?
 HERE ARE 4 TIPS IN
CHECKING WITH YOUR SENSES
WHEN RECEIVING SHIPMENTS, YOUR
CHECKING WITH YOUR SENSES
SENSES OF SIGHT, SMELL, TASTE AND
RECEIVING FOOD
WHEN RECEIVING SHIPMENTS, YOUR SENSES OF
TOUCH ARE INVALUABLE TOOLS.
SIGHT, SMELL, TASTE AND TOUCH ARE
FRESHNESS, IS THERE
INVALUABLE TOOLS.MOLD OR
PRODUCTS THAT LOOK LIKE
CHECKING TEMPERATURES
THEY’RE GOING BAD
TEMPERATURE COMPLIANCE IS
BROKEN, LEAKING, DENTED OR
ONE OF THE MOST IMPORTANT
OTHERWISE DAMAGED
THINGS TO CHECK IN A DELIVERY.
PACKAGING
THE “DANGER ZONE” FOR
BROKEN SEALS ON CONTAINERS
FOODBORNE PATHOGENS IS 41°F-
140°F (5°C-60°C).
HERE ARE 4 TIPS IN RECEIVING FOOD
CHECKING LABELS AND PAPERWORK
ONCE THE PRODUCT ITSELF IS DETERMINED TO BE ACCEPTABLE, MOVE ON TO THE
LABELS AND PAPERWORK, WHICH CONTAIN SOME VITAL INFORMATION.
CHECK FOR:
THE EXPIRY DATES, TO ENSURE THAT PRODUCT IS NOT OUT OF DATE WHEN YOU
RECEIVE IT, OR LIKELY TO GO OUT OF DATE BEFORE YOU’RE ABLE TO USE IT ALL
LABELS CONTAINING INGREDIENT INFORMATION (NECESSARY FOR ALLERGY
SAFETY)
IF THERE HAS BEEN A RECALL, CHECK THE LOT CODES TO HELP DETERMINE IF YOUR
PRODUCT IS SAFE OR NOT
 TIPS IN PROPER
RESTORING FOOD
TIPS IN PROPER RESTORING FOOD
REFRIGERATE OR FREEZE
COOKED FOOD AS SOON AS POSSIBLE AND
CROSS CONTAMINATION ALWAYS WITHIN TWO HOURS. FROM THE
CAN BE A KILLER. THIS IS LITERALLY THE MOMENT YOUR FOOD DROPS INTO THE
CASE AND THERE HAVE BEEN SEVERAL DANGER ZONE (BELOW 63C) BACTERIA WILL
INSTANCES OF MULTIPLE FATALITIES START TO MULTIPLY.
WHERE THE ROOT CAUSE WAS LIKELY TO
HAVE BEEN CROSS CONTAMINATION
DURING PREPARATION OR STORAGE
COVER OR WRAP
AND RETURN FOOD TO STORAGE AS
STANDARD PRACTICE. FOOD LEFT OUT IN THE
OPEN IS A TEMPTING TREAT FOR PESTS AND
MORE LIABLE TO CROSS CONTAMINATION. IT
SEEMS SUCH AN OBVIOUS THING TO DO, BUT IT
IS VERY EASY TO FORGET TO COVER YOUR
FOODSTUFFS IN A BUSY CATERING
ENVIRONMENT.
TIPS IN PROPER RESTORING FOOD
TIME AND DATE
ANYTHING THAT MAY BE USED IN
THE FUTURE. IF YOU VISIT A WELL
KNOWN CHAIN SUSHI RESTAURANT SEAL AND CLOSE
YOU WILL NOTICE THAT ALL THE APPROPRIATELY. ONE
OF THE IMPORTANT
DOMES ON THE BELT ITEMS ARE
FACTORS IN ENSURING
VERY CLEARLY MARKED WITH A
THAT YOUR STORAGE IS
TIME OF PRODUCTION. EFFECTIVE IS THE SEAL
YOU CREATE AROUND
THE FOOD.
 LETS'
CONNECT
@reallygreatesite Marceline Anderson
www.reallygreatesite.com/marceline_anderson 123 Anywhere St., Any City, ST 12345