W6 Food Flow

Week 6
Flow of Food
Passakorn Kingwascharapong (Book)
02/22/2022 IFM1101 Hygiene and Sanitation for Food Production Page 1
 Bacteria can reproduce themselves within……………min?
 What the process of bacteria reproduction is called?
 At the initial stage, the number of bacteria is 5 cells.
After 3 h (180 min), how many cell will be generated?
(*if the reproduction rate is every 30 min)
No. of cell 30 min 60 min 90 min 120 min 150 min 180 min
IFM1101 Hygiene and Sanitation for Food Production 02/22/2022 Page 2

 How many stage of bacteria growth patterns?
 When you want to prolong shelf life of food, which growth stage
you must extend?
 What the combination technique to prolong the shelf life of
food is called?
 In the cookies product, what hurdle technologies
are applied?
 What the FATTOM stand for?

 What is the temperature danger zone (TDZ)?
 What is the range of TDZ?
 What is the 2 hour 4 hour rules?
 In the case, you are preparing the food for sale, you start the work at
9.00 am, when you should finish preparing?
 Mr. A left the roasted chicken at room temp to cool down
He spend 3 hours to cool down the temp to 21ºC.
Does his product still be safe to consume?
 What are the different between moisture and Aw?

What is Service Purchasing
Flow of Food? Reheating Receiving

The routes or path that food
follows through a food service or
food processing operation Flow of Storing
Cooling
Several activities or stages Food
make up the flow of food. These
are called operational steps.
Examples of operational steps include
Purchasing, receiving, storing, preparing,
cooking, holding, colling, reheating, serving Preparation
Holding
https://psu.pb.unizin.org/hmd329/chapter/ch5/ Cooking
https://quizlet.com/73396431/food-service-chapter-3-food-safety-flash-cards/
Receiving
2 Hot/cold holding
Purchasing
8
1
Reheating
3 7
9 Serving
Storing
6 Cooling
4 Preparation
5
Production

Purchasing
1
Purchasing
Purchasing is the process of securing the

right product for a facility at the right time.
The 3 factors related to purchase are:
I. quantity
II. quality
III. price.
Purchasing of Food
https://www.youtube.com/watch?v=kz9VdyIF61A&list=PLEhZy36zwPiwryvjO31FRy5ZE-s6TAL4D
IFM1101 Hygiene and Sanitation for Food Production 02/22/2022 Slide 8

Receiving
Receiving
Receiving is the point at which foodservice
operations inspect products, take legal
2 ownership and physical possession of the
items ordered.
The purpose of receiving is to ensure
the quality and quantity of ordered
products that are in spec or not.
The process of receiving includes
Stage 1 Stage 2 Stage 3

The goal of the receiving process
to prevent product loss by
mishandling and stolen. Inspection of completion of Transfer
product documents goods to
appropriate
https://quizlet.com/279566470/chapter-7-receiving-storage-and-inventory-flash-cards/ storage
A well-designed receiving process is important
to cost and quality control and therefore warrants careful planning and monitoring.
Where should a well-

designed receiving area be
located? Why?
1
Should be close to the delivery docks
2
Should be large enough to
as possible, with easy access to the accommodate entire delivery.
storage facilities of the operation.
this arrangement helps to minimize cross traffic through the https://quizlet.com/279566470/chapter-7-receiving-
production area and reinforces good security measures. storage-and-inventory-flash-cards/
2 things that we need to concern
 Quality
 Quantity

Receiving Criteria
Products Accept Reject
Color: Bright, cherry red Color: Brown or greenish
Beef Texture: Firm texture and
springs
Texture: Slimy, sticky, dry
Smell: Sour odor
back when touched

Receiving Criteria
Color: Light pink, white fat Color: Excessive dark colors,
Pork Texture: Firm texture and
springs
greenish or purple
Texture: Slimy, sticky, dry
back when touched Smell: Sour odor

Receiving Criteria
Color: No discoloration Color: Purple or green
Poultry Texture: Firm texture and
springs
discoloration
Texture: Stickiness under the
back when touched wing or
around joints
Smell: Abnormal unpleasant
smells

Receiving Criteria
Color: Bright red grills, Color: Dull grey grills, dull dry
Fish bright
shinny skin
skin
Eyes: Cloudy, red rimmed,
Eyes: Clear and bright eye sunken
Texture: Firm texture and Texture: Soft flesh that leaves
springs imprint
back when touched when touched
Odor: Mild ocean, or Odor: Strong fishy, ammonia
seaweed smell
smell

Receiving Criteria
Odor: Mild ocean or Texture: Slimy, sticky or dry
Shellfish seaweed Odor: Strong fishy smell
smell Shell: Excessive muddy,
Shell: Close and unbroken broken
Condition: If fresh, they must shell
be Condition: Dead on arrival,
received alive (After
tapping the shell still
open)

Receiving Criteria
Color: Translucent with a Color: blackened edges or
Shrimp grayish
green, pinkish tan, or
black
spots
light Head: Loose head and soft
pink tint. Texture: Soft flesh that leaves
Head: Firmly connect with imprint when touched
body Odor: Strong fishy, ammonia
Texture: Firm texture and smell
springs
back when touched
Odor: Mild ocean, or
seaweed
smell

Receiving Criteria
Shell: Clean and unbroken Shell: Dirty or cracks
Egg Odor: no odor Odor: Sulphur smell or off-
odor

Receiving Criteria
Color: Translucent Color: White opaque color
Squid Head: Firmly connect with
body
Head: Loose head and soft
Texture: Soft flesh that leaves
Texture: Firm texture and imprint when touched
springs Odor: Strong fishy, ammonia
back when touched smell
Odor: Mild ocean, or
seaweed
smell



Mini- Case
At a seafood restaurant, deliveries are received between 9
a.m. to 3 p.m. on weekdays. Around noon, the staff are often too
busy serving the customers that they don't really have time and
check all the deliveries. So, they store them right away. Food and
non- food items are stored together for quite some time until
someone is free to process them.
What are the improper practices in this case

What would you do as a manager of the
IFM1101 Hygiene and Sanitation for Food Production Page 22
02/22/2022
Storing
There are three basic types of storage 3
that must be maintained and managed for
Storing
maximum shelf life of products.
 Dry Storage
 Refrigerated storage
 Freezer Storage Three things we must consider for storing
The proper storage of food immediately
after it has been received and checked is an
important factors in the prevention and
control of loss or waste.

Chilling Freezing
Chilling temp. defined as the Freezing temp. defined as the
temperature in the range of
temperature in < -18 ºC that
0-10 ºC that can preserve the can preserve the raw food. It is
raw food. It is suitable to store the suitable to store the food in long
food in short periods periods
http://www.oic.go.th/FILEWEB/CABINFOCENTER17/DRAWER002/GENERAL/
DATA0001/00001426.PDF?fbclid=IwAR3rstUZzVe-apYbpy-
MZl1x2_FvLrGY9mvc8zdg36GPLNpWgq8-oMQ_BmU

Shelf-life
Shelf-life is the period of
time during which a food
maintains its acceptable or
desirable characteristics.

https://www.fda.gov/media/74435/download?
fbclid=IwAR0QyWpWRy6bHOBKUTpUI8y1GNO
08I5uM9jS_JvqxGba6zrIdIhIxX3EINs

Shelf life of the food product
Types of storage
Recommended
Food storage
Counter/Pantry Refrigerator Freezer
Semipermeable
Broccoli 2 days 7-14 days 8-12 months package
Semipermeable
Carrots Up to 4 days 4-5 weeks 8-12 months package
Semipermeable
1-3 days 1 week 8-12 months package
Cucumbers
Do not Do not Semipermeable
1 week package
Lettuce recommend freeze
https://visual.ly/community/Infographics/food/shelf-life-food?utm_source=visually_embed
Guideline for storage the food product
Types of storage
Recommended
Food storage
May wrap
Bacon 2 hours 2 weeks 4 months
tightly
Original
Chicken 2 hours 1-2 days 1 year
container
6-9 In covered
2 hours 1-2 days
Fish months container
Original
6-8
2 hours 1-2 days container
Steak months
Types of storage
Recommended
Food storage
Unwashed,
Apple 2-6 weeks 1-2 months 8-12 months original package
Unwashed,
2-7 days 5-9 days 2-3 months original package
Banana
Unwashed,
Grapes
Unwashed,
Strawberry
Types of storage
Recommended
Food storage
In original
Butter 10 days 1-3 months 6-9 months container, tightly
cover
Do not Unwashed, not

Egg 1-2 days 3-4 weeks in cardboard
freeze
In original
Few hours 5-7 days 1 months container, tightly
Milk cover
In original
Few hours 2-3 weeks 1-2 months container, tightly
cover
Yogurt
Types of storage
Recommended
Food storage
Forever but In original

Honey
Forever not Forever container, tightly
cover
recommended
In original
Ketchup Do not
1 year 1 year container, tightly
freeze cover
In original
1 year, 2 month Do not
Mayonnaise 2-3 months container, tightly
if opened freeze cover
6-9 months, In original

6-9 month, 2-5 Do not
Soda 3-5 months for container, tightly
days opened freeze cover
diet

Shelf life of the food product
Types of storage
Recommended
Food storage
Macaroni
& Cheese 3-5 days
Pizza 3-4 days
1-2 days
Sandwiches
1-2 days
Spaghetti &
meatball
Guideline for storage the food product (Thailand)
Chilling Freezing
Food
Temp (ºC) Time (days) Temp (ºC) Time (months)
Fresh meat ex. beef, pork, lamp
-Piece of meat Ex. steak < 5 ºC < 5 days < -18 ºC < 12 month
-Ground meat < 5 ºC < 5 days < -18 ºC < 6 month
-Intestine < 5 ºC < 2 days < -18 ºC < 4 month
Fresh poultry meat ex. chicken,

bird
-whole meat < 5 ºC < 2 days < -18 ºC < 12 month
-Piece of meat < 5 ºC < 2 days < -18 ºC < 9 month
-Intestine < 5 ºC < 2 days < -18 ºC < 4 month
Fish and seafood

-whole fish < 5 ºC < 2 days < -18 ºC < 6 month
-Fish fillet < 5 ºC < 2 days < -18 ºC < 3 month
-shrimp/shellfish/crap/squid < 5 ºC < 2 days < -18 ºC < 6 month

Guideline for storage the food product (Thailand)
Chilling Freezing
Food
Temp (ºC) Time (days) Temp (ºC) Time (months)
Egg
-Fresh egg in shell < 5 ºC < 5 weeks Do not freeze
-Egg yolk/white egg < 5 ºC < 3 weeks < -18 ºC < 12 months
Vegetable
-Leaf vegetable Ex. Kale, coriander, lettuce < 7 ºC < 5 days Do not freeze
-Root vegetable Ex. galangal, ginger, carrot, taro < 10 ºC < 10 days Do not freeze
-Fruit vegetable Ex. chili, gourd, egg plant < 10 ºC < 10 days Do not freeze
Fruit
-Peel fruit Ex. orange, pineapple, lemon < 10 ºC < 2 weeks Do not freeze
-Skin fruit Ex. grape, guava, mango < 5 ºC < 5 days Do not freeze
http://www.oic.go.th/FILEWEB/CABINFOCENTER17/DRAWER002/GENERAL/DATA0001/00001426.PDF?fbclid=IwAR3rstUZzVe-apYbpy-
MZl1x2_FvLrGY9mvc8zdg36GPLNpWgq8-oMQ_BmU

Look at your product…is there contain these words?
MFG – EXP – EXD – BB – BBE

Do you think…?
1. Best before = Use by

2. Best before ‡ Use by

https://www.youtube.com/watch?v=CDIpDupYPiY
Expiry Best before
date________ date ________
Product must be thrown out if not Product can be safely consumed after
Definition
used by the date stamped on date stamped but has likely
product. deteriorated in flavor, aroma, texture,
Change of the
Harmful bacteria and unsafe chemicals food Texture and
and appearance.
flavour after the date
may be formed in the food after the
are not as good as before the date
date Impact on
Expired food may cause food poisoning, health Food may be eaten but
resulting in severe health effects don’t expect the best
After the date quality
Throw it away No negative effect health effects
if food is stored properly
Other name
Use by date, expiration date Best before end
(BBE)
Labelling
Labelling is the process of providing
identification to the product. It is simply a
printed slip that is attached to the product. It
contains all the information regarding the
product like, price, ingredients used,
quantity, manufacture date etc.
What should label?

https://www.youtube.com/watch?v=ASdPAd5HblI
Store management
Temperature, light, and moisture are three of the
biggest factors in keeping food from spoiling in
your
 storeroom.
Temperature control
Pathogen can grow when food is not stored at the
correct temperature  Light
• Dry storage: control temp. <20 ºC , 50-60% Light not only impacts temperature, but it also can
Humidity oxidize foods. Oxidization largely impacts fats and
• Refrigerated storage: control temp. <5 ºC pigments. When fat is oxidized, the food's
• Freezer storage: control temp. <-15 ºC
 Moisture nutritional value degrades and the food eventually
becomes rancid. When pigment is oxidized, foods
Moisture can create environments where mold and can lose their natural color and look faded or tinted
bacteria growth. Since both of these can be harmful to your gray. This can ruin the appearance of your food, and
ingredients and supplies, it is best to keep the moisture levels may cause customers to be displeased with their
of your storeroom under control. In some cases, moisture can meal. As a result, it is best to keep your storeroom
even cause your shelves to rust and damage the food they dark.
hold. Ideally, food storage rooms should be free of
Use a dehumidifying system if your storeroom has
https://www.webstaurantstore.com/article/256/organizing-your-restaurant-storeroom.html?__cf_chl_captcha_tk__=0b014a16f4f648d709ba2f85c5ee63da80c9b462-1622605553-0-
windows and have artificial lights that are only on

Ac4DJZV6oFFcOrYkmJJl0iqnCR__rkQPWQsLq4CVzk4QwceWY0j8w0Ox4jzioV4OygFGOpXyoE6zhBigVyzwGvHTNAfPmgiDeH82fvUbgLBkQgn9cDAgLsrddwnQmrzZunbNvkD2MYDfb4YwVqijWosPJIfgSwP1EKDHX3fZ7WcmafsCiE_fve2iRnxi50r7DELZUkUq5t4p
kOf7PRnWqEr8TnSK0uIyMzJCFQJFfEnpqqDbwJ75HDE_iFnNjc7PdTOEKOL0sb0WeqB3Wu5vFfj9Ag3SvmZonToWcbSr5E5cSHqTYyDfzlfTqurB4cSeTOgyJiTN3NmcLP6uDGHOWglaWfX0szhUqj0IjEkwpzwXo7WQrFoooBABT8JMv14IcJSnzZgK5oD3tKQk2BA3EoQ
1QpytZPYmV_28FH0IrTkar0GeptCInNcAilBnZId2yqChvCbpvwazA3DbQpWcX_tBXIiWd8s5EXBsYl3AL1lKNzBY4U74TyidJUiFr4UwG0OhedicOc91CkxC0ASJy0sKjlCd0eQBfAWv01Adu6fOJX5XMMYTvwSkDOOw2xe3jLNeFvkumhYVqJ4nzFP3vS9hYYKVZEAFu
excess moisture andforbe sure to empty and clean your 02/22/2022

NOeWtNK7DK1c11MXYRQzIi41_TCdvIa9BcjzOvq0xQV7j7aK4CICi2h1nhF0vh0KHL_rvBDFUKiMgIWlUmOL1q8nBPUiZ1eys5YwLdzxb49oZIXB7gnD5VGXzfZDDUHwcKM2
IFM1101 Hygiene and Sanitation Food Production Page 41

How to create the
Store management
 Make a Map of Your
Storeroom
This can be particularly helpful if you  Use Restaurant Shelving

have a large storage space.
• When an employee wants to get in and
out quickly, he or she can consult the map  To prevent cross
before searching the shelves. contamination
• New employees will also appreciate this  To help your
guide, because it could save them the
employees easily
hassle of asking another staff member
where an item is when they are having
finding
trouble finding it.
https://www.webstaurantstore.com/article/256/organizing-your-restaurant-storeroom.html?
__cf_chl_captcha_tk__=pmd_37EwzPUY3pzYSin3pIIHpdL7DDMVvl7YZx0eA5d20OE-1631608145-0-gqNtZGzNAyWjcnBszQx9

Store management
 Storage order
Ready to eat
food
Seafood
Whole cut beef and
pork
Ground meat and ground fish
Whole and ground poultry

Store management  First in first out
Inventory method in which stock is rotated to
When you go to the ensure that items in storage are used in the order
supermarket, how do you in which they are received.

https://quizlet.com/279566470/chapter-7-receiving-storage-and-inventory-flash-
cards/
select the needed stuff?
a) Select the stuff placed at the front row
of the shelve
b) Select the stuff placed at the back row
of the shelve
c) I am not considered about it

Storing
https://www.youtube.com/watch?v=Net6HIJKgig&list=PLEhZy36zwPiwryvjO31FRy5ZE-s6TAL4D&index=2
Preparation
Stage 1 Stage 2 Stage 3
Preparation Workplace Equipment Materials

4
Have you remembered
2/4 hours rule?
The preparation and service of foods can involve one
Food preparation is usually done at room
or more steps.
temperature. This is several degrees into the
The preparation step will facilitate your work more temperature danger zone. The amount of time
easily in the danger zone should be limited by
working with small, manageable amounts of
potentially hazardous ingredients.
Wash your hands
Sanitized your utensils
Mise en
place
Prepare materials and ingredients Separate raw and cooked

Oven water
Thawing
Refrigerator Stove
*HINT: “R-O-W-S”
Refrigerator Microwave
Thaw food in a
Thaw food in a microwave oven. If
cooler, keeping its it will be cooked
temperature at 5ºC. immediately after
thawing.
Tap water Cooking

Submerge food under
Thaw food as part
running, drinkable
of the cooking
water at 21ºC or
process
lower. The flow of
the water must be
strong enough to
wash loose food bits
IFM1101 Hygiene and Sanitation for Food Production into the drain. 02/22/2022 Page 48
5 ways
defrosting
chicken
Running water
Ways to wash Effectiveness:
vegetables 26.63%
Baking sodas
Amount:
1tbsp/ 4L water
Effectiveness: Vinegar
90-95% Amount:
0.5 cup/ 4L water
Effectiveness:
water 60-84%
Effectiveness:
27-72%
Salts
Amount:
2 tbsp/ 4L water
Effectiveness:
27-38%
Production/cooking
Cooking is the thermal heating of
foods at sufficient temperature over
time to kill microorganisms in the
food. 5
Cooking requirements are based Production
on the biology of pathogens since

different species of microorganisms
https://s0.hfdstatic.com/sites/
the_hartford/files/restaurants-food-
safety-tips.pdf
4 Types probe
Thermometers 1. Immersion probe

Use these to check the
temperature of liquids like
soups, sauces and fryer oil..
2. Surface probe
Thermocouple / Thermistor Use these to check the
temperature of cooking
They are equipment such as griddle tops
useful for thin

Bimetal stemmed thermometer or thick foods 3. Penetration probe
Use these to check the internal
Use it to check because the temperature of foods. This type
Infrared Thermometer the temperature sensing area is of probe is especially useful for
thin foods like fish fillets and
Use it to measure of large or only at the tip burgers.
the surface thick food, but of the probe. 4. Air probe

temperature of not practical Use these to check the
temperature inside coolers and
food and https://quizlet.com/217850814/servsafe-6th-ed-chapter-4-flash-cards/
for thin foods. ovens.
equipment
Thermocouple / Thermistor
1. Immersion probe
Use these to check the
2. Surface probe
temperature of liquids like Use these to check the temperature of
soups, sauces and fryer oil.. cooking equipment such as griddle tops
3. Penetration probe 4. Air probe

Use these to check the internal temperature of foods. This Use these to check the
type of probe is especially useful for thin foods like fish temperature inside coolers and
fillets and burgers. ovens.

https://slidetodoc.com/the-flow-of-food-to-keep-food-safe/
Where should we
put thermometer?
https://slidetodoc.com/the-flow-of-food-to-keep-food-safe/
Cooling
Cooling is a process of removing heat from
food quickly enough to prevent microbial
growth. When cooked food will not be served
right away (or has leftover and can be saved), it 6
must be cooled as quickly as possible to Cooling
prevent microbial growth.
Two-stage cooling process
Stage 1: Cool food from 60°C to 21°C in Remember!!

two hours.
Stage 2: Cool food from 21°C to 5°C in
four hours. https://www.statefoodsafety.com/Resources/Resources/
two-stage-cooling-process

Ways of cooling techniques
1. Shallow Pan method 2. Reduce Size method
Divide large containers of food A large whole food like meat and meat
into several shallow pans to cool product may be cut into slices to be cooled
1. Put hot food into shallow pans. Make sure the food is 1. Cut the cooked meat into pieces no more than 4 inches
not more than 2 inches thick or deep thick
2. Put the pans in the refrigerator on the top shelf 2. Spread the slices out on a tray so they are not
where noting can drip into them touching each other
3. Let air move around the pans- do not stack or cover 3. Put the trays in the refrigerator on the top shelf
the pans where nothing can drip into them
4. Cover the pans after the food is 5ºC or below 4. 4. Let air move around the trays – do not stack or
cover them
5. 5. Cover the pans after the food is 5ºC of colder
https://www.co.marion.or.us/HLT/PH/EHS/Documents/Safe%20Food%20Cooling%20Guidelines%202017.pdf
3. Rapid cooling method 4. Other

Leave the food Use ice instead of Never allow Periodically
partially water as an foods to cool stir liquids
uncovered or ingredient in recipes at room to release
loosely covered temperature heat
so heat can
escape
Ice water bath Blast or tumble chiller Ice Paddles
http://blog.hubert.com/resources/food-safety-2/properly-cool-food/ https://www.peelregion.ca/health/topics/pdf/ENV-0029.pdf

Cooling Food Safely
https://www.youtube.com/watch?v=CFXLpX_UbYE&list=PLEhZy36zwPiwryvjO31FRy5ZE-s6TAL4D&index=6

Reheating Reheating
7
Reheating is the thermal

process to heat foods
that have been previously
cooked and cooled in a
food service Reheat food in
establishment. an oven,
stove,
steamer
so that all its parts reach a
temperature reading of 74 ºC for
15 seconds.
Reheating
https://www.youtube.com/watch?v=IV2MpFsDVE4&list=PLEhZy36zwPiwryvjO31FRy5ZE-s6TAL4D&index=6

Hot & cold holding
Hot cold holding
Holding food is………
8
• The food must be maintained at a holding
temperatures to limit the growth of
bacteria.
• Holding food at the correct temp.
Hot food hold at > 60 ºC.
Cold food hold at < 5 ºC.

Hot & cold holding
• Using food cover or sneeze guards

Hot & cold holding
• Check the food temperature every 2 h.

Hot holding
• Hold the food at higher 60ºC
or higher
• Label the food with time for
discarding
• Sell/serve or throw out the
food within 4 hour

Cold holding
• Hold the food at lower 5ºC
• Label the food with time for
discarding
• Make sure the food temp does
not exceed 21ºC
• Sell/serve or throw out the
food within 6 hour

Cold holding
If you remove potato salad from

refrigeration at 3.00 pm to serve at the
picnic. When is the discard time?

Serving
The goals of a delivery and 9 Serving
service system should include the
following:
I. Maintain the quality of the food

II. Protect the cross contamination
III. Serve food that is attractive and
satisfying to the consumer

Serving
• Hold dishes by the bottom or
edge
• Hold glasses by the middle or

bottom
• Do not touch the food

contact areas of dishes of
glassware

Serving
• Carry glasses in a rack or
a tray to avoid touching
the food contact
surfaces.
• Do not stack glasses

when carrying them

Serving
• Hold flatware by the handle.
• Do not hold flatware by

food contact surfaces
• Store flatware by serving

the grasp handles up, not
food contact surface

Serving
• Avoid bare hand
contact with food
that is ready to
eat

Serving
• Use the ice scoops or
tongs to get ice
• Never scoop ice with

your bare hands or a
glass. A glass may break

Serving Review
Does it recommend to do? If it is not, please suggest the correct practice

Serving Review

Serving Review

Thank you
IFM 1101Hygiene and Sanitation for Food Production 02/22/2022 Page 77

Mini Case 2
• A health inspector visits a restaurant. When he checks the
walk-in refrigerator, he found, there is chicken that is not
covered during thawing and was placed directly above a
tray of vanilla cake. Also, there were many food containers
with no label. Just by the door, there were several stacked
boxes laying around.
– Which of the hazards could lead to food contamination?
– What could be done to correct the problems?

https://meascom.com.au/product/fs-fm01-safe-cooking-serving-and-cooling-
temperature-chart-fridge-magnet/

Safe cooking temperature
Beef, veal and lamb Poultry (pieces) Egg
(pieces and whole cuts) (chicken, turkey, duck) (poultry)
Medium rare: 63ºC

Medium: 71ºC Medium: 74ºC Medium:74ºC
Well done: 78ºC
Pork Poultry (whole) others

(pieces and whole cuts) (chicken, turkey, duck) (hot dogs, stuffing and leftovers )
Ground meat and meat mixture Ground meat and meat mixture Fruit, vegetables, grains
(burgers, sausages, meatballs, meatloaf, casseroles) (poultry)
(beef, veal, lamb and pork) and legumes
https://www.pinterest.ca/pin/347832771220484297/

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Week 6

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Flow of Food? Reheating Receiving

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Purchasing is the process of securing the

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The process of receiving includes

Stage 1 Stage 2 Stage 3

Where should a well-

2 things that we need to concern

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What are the improper practices in this case

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Do not Unwashed, not

Forever but In original

6-9 months, In original

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Pizza 3-4 days

Fresh poultry meat ex. chicken,

Fish and seafood

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MFG – EXP – EXD – BB – BBE

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1. Best before = Use by

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windows and have artificial lights that are only on

excess moisture andforbe sure to empty and clean your 02/22/2022

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This can be particularly helpful if you  Use Restaurant Shelving

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Whole and ground poultry

supermarket, how do you in which they are received.

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Preparation Workplace Equipment Materials

Prepare materials and ingredients Separate raw and cooked

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Tap water Cooking

on the biology of pathogens since

Thermometers 1. Immersion probe

useful for thin

the surface thick food, but of the probe. 4. Air probe

3. Penetration probe 4. Air probe

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Stage 1: Cool food from 60°C to 21°C in Remember!!

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