The Food Product

Flow
 Food Product Flow - It refers
to a process of receiving,
storing, preparing, cooking,
holding, serving, cooling and
reheating that the food goes
through in a food service
facility.
A flow process chart is a
pictorial representation of a
process. Within the food
industry, it generally
represents all the steps that
raw materials go through to
become a finished product.
Each step in the flow of food is a
general food safety procedure
that should be followed to help
reduce the risk of
contamination and mishandling
which could consequently lead
to foodborne illness outbreaks.
Each step in the flow of food is a
general food safety procedure
that should be followed to help
reduce the risk of
contamination and mishandling
which could consequently lead
to foodborne illness outbreaks.
Purchasing involves
obtaining foods in the right
quantity, of the best quality,
at the right time, in the right
place, and for the most
economical price.
A quality-control program in
a foodservice establishment
should ensure that only
foods which meet written
specifications are
purchased from reputable
vendors.
A good purchaser considers
the price, supply, and
demand, transportation,
and storage cost before
placing an order.
 The main objectives of an effective
purchasing program are to:
 Buy the product that is best suited
for the job;
 Buy the proper quantity;

 Pay the right price, and;

 Deal with only reputable,
dependable suppliers.
Guidelines to Purchasing
Food:
1. Understand regulations for
specific Foods.
– Purchase packaged or
processed foods only from
suppliers who receive their
products from licensed,
reputable purveyors and
manufacturers who adhere to
good manufacturing practices.
– Fresh produce may be
purchased directly from local
growers as there is no
inspection process for these
non-potentially hazardous
foods (with the exception of
melons and fresh alfalfa
sprouts).
-When making direct
purchases, buyers should
ensure the packages are clean
and will maintain the integrity
of the item, as communicated
through product specifications.
– Meat and eggs may be
purchased from local
producers, but because these
foods are considered
potentially hazardous, the
products must be inspected for
safety.
- Beef or pork processed in a
state-inspected locker may
be purchased by a food
service operation
2.Visit approved vendors to
ensure that they maintain
clean warehouses.
3.Observe delivery vehicles
to ensure that they are
clean and that they practice
temperature control.
4.Use written product
specifications to ensure that
the vendors know what is to
be ordered.
General Principles when
Receiving Food:
 1.Receive only one delivery at a
time from approved suppliers.
 2.Check to make sure frozen food
is solid and does not show any
evidence of thawing and re-
freezing.
 3.Record the date received, and if
applicable, an expiration date, on
the outside of each package.
 4.Remove PHF from the
temperature danger zone (5 0 C
to 60 0 C) and place in storage as
quickly as possible.
 5.Check to ensure that
refrigerated foods are received
below 5 0 C.
 6.Accept only pasteurized dairy
products.
7.Reject PHF that are not at
acceptable temperature, and
cans with swelled tops or
bottoms, leakage, flawed
seals, rust, or dents.
8.Evaluate the quality products
through their odor, look, and
texture. Reject unacceptable
ones. Products must meet
specifications and quality
requirements.
 Receiving
Refrigerated Food:
1.Check the product’s
temperature with a calibrated
thermometer to assure that cold
foods, especially PHF, are below
5 0 C.
2.Reject, with the exemption of
fresh shell eggs (70C), all foods
that are supposed to be stored
below 5 0 C and are delivered
above 5 0 C.
3.Check at random and record
the temperature of three
different types of food items
immediately for each delivery.
Record the date, employee
initials, vendor, product name,
and temperature of these
products in the receiving
temperature log.
 4.Place foods in the proper storage
are (cooler or freezer) quickly to avoid
potential bacterial growth. Proper
cool temperatures are 5 0 C or lower.
Proper deep chill storage
temperatures are from -3 0 C to 0 0 C
or below. Proper freezer temperatures
are -17 0 C. Proper dry storage
temperatures are between 10 0 C to
21 0 C at 50% to 60% humidity.
5.Use the first in first out (FIFO)
inventory rotation of products
in all storage areas to assure
that the oldest products are
used first. Products with the
earliest use- by or expiration
dates should be stored in front
of products with later dates.
6.Keepproducts in original
packages until use.
Receiving Dry
Goods:
1.Check dry goods for leaks,
flaws, or broken packages. Dry
goods should be dry, and free
of mold and insects. If the
packages are flawed, they
should be rejected and pull in
a designated area for credit.
 2.Inspect cans for leaks,
incomplete labels, dents, bulges,
and other visible signs of damage.
Notify the manager if a damaged
can is found.
 3.Date boxes and cans with their
receiving dates.
 4.Separate chemicals from foods.
 5.Check delivery invoice against
the items delivered and the
purchase order.

 6.When damaged items are

found, the manager or designee
should call the distributor so the
product can be picked up and
returned and a credit issued.
Continuation…
General Guidelines:
1) Practice F.I.F.O. (First In First Out)
2) Store Chemical products away
from food products.
3) When food are repacked, clearly
label and put a date on the
container.
4) All the containers must be
covered.
 REFRIGERATION STORAGE:
• All refrigeration unit must have an
accurate indicating thermometer.
• Temperatures must be maintained at 4○C
(40○F) or less.
• Store all raw food below and cooked or
ready to eat food above to prevent cross
contamination.
• Avoid packing refrigerator full, air needs
to circulate to maintain proper
temperature.
 PROCEDURES:
1) Wash your hands before beginning
preparation and in between tasks.
2) Prepare food in small batches.
3) Prevent cross contamination by
cleaning and sanitizing utensils and
work surfaces in between tasks, or by
using color coded cutting boards for
different food.
4) Prepare the food as close to serving
time as possible.
THAWING procedure:
Food can be safely thawed:
1) In the refrigerator
2) Under cold running water
3) In the microwave on the defrost
cycle
4) Raw food defrosted should not be
refrozen
5) Use items/supply within 2 days.
 Cooking Temperatures:
Type of Food In Celsius In Fahrenheit

1) Whole Poultry (Chicken, 82°C 180°F

turkey)
2) Poultry pieces or slice 74°C 165°F
poultry)
3) Hazardous food mixtures 74°C 165°F

4) Ground meats (beef, 71°C 160°F

pork, lamb)
5) Pork and products (beef, 71°C 160°F
pork, lamb)
6) Fish 70°C 158°F
 Microwave Cooking
Hot and cold spots- if no rotating base
on the microwave physically stop the
cooking process and turn the food
occasionally.
Check internal temperature at 3
different sites.
Place thicker portions of food toward
the exterior of the microwave dish.
Ensure the containers are microwave
safe.
Food should be cooled from
60°C (140°F) to 4°C (40°F) within
4 to 6 hours. It can take hours, if
not days for large quantities of
food to cool to appropriate
temperatures.
 Suggestions of how to reduce cooling
times:
1) Place pots of food in an ice water
bath.
2) Divide large quantities of food into
smaller containers 10cm (4in) in
depth.
3) Stir frequently.
4) Slice or divide large cuts of meat into
smaller pieces.
Proper Hot Holding
1) Maintain temperature of hazardous
food above 60°C (140°F)
2) Check internal temperature of the
food using a metal stem pole
thermometer every 2 hours.
3) Never cook or reheat food in hot
holding equipment.
PROPER COLD HOLDING
1) Keep food cold in refrigerated
display units or on ice. The internal
temperature of the food must be
maintained at 4°C (40°F) or less.
Reheating guidelines:
1) Reheat cold hazardous food to
original cooking temperature.
2) Reheat quickly on or in the stove.
3) Never reheat slowly over several
hours in hot holding units. Place
food in/on stove or in microwave to
reheat then place in hot holding
units.
Serving guidelines:
1) Prevent cross contamination by ensuring
servers take appropriate personal hygiene
measures (e.g. hand washing, no direct
contact with food)
2) Ensure clean and sanitized utensils are used.
3) Do not stack plates when serving meals to
customers.
4) Ensure services area kept clean, and
regularly wipe the menus.
5) In transporting food, ensure vehicles are
clean and food are held at proper hot or
cold holding temperatures.