UNIT 5

THE FLOW OF FOOD:

AN INTRODUCTION

UNIT
THE FLOW of FOOD – AN INTRODUCTION 5
The Flow of Food
To keep food safe:
 Prevent cross-contamination
 Prevent time-temperature abuse

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THE FLOW of FOOD – AN INTRODUCTION 5-3 5
Preventing Cross-Contamination

Create physical barriers between food

products:
 Assign specific equipment to each type of
food
 Clean and sanitize work surfaces,
equipment, and utensils after each task

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THE FLOW of FOOD – AN INTRODUCTION 5-4 5
Preventing Cross-Contamination

Create procedural barriers between

food products:
 Prepare raw meat, fish, and poultry and
ready-to-eat food at different times (when
using the same prep table)
 Purchase ingredients that require minimal
preparation

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THE FLOW of FOOD – AN INTRODUCTION 5-5 5
Preventing Time-Temperature Abuse

This includes:
 Minimizing the time food spends The
Temperature
Danger Zone
in

Microorganisms survive and grow

the temperature danger zone

Microorganisms grow rapidly

 Determining the best way to
monitor time and temperature
 Making thermometers available
 Regularly recording temperatures
and the times they are taken

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THE FLOW of FOOD – AN INTRODUCTION 5-6 5
Temperature-Measuring Devices

Bimetallic Stemmed Thermometer

Indicator Head

Calibration Nut

Holding Clip
Stem

Sensing Area

Dimple

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THE FLOW of FOOD – AN INTRODUCTION 5-7 5
Temperature-Measuring Devices

Thermocouples and Thermistors

 Measure temperature through a metal probe or
sensing area
 Display results on a digital readout
 Often come with interchangeable probes

Immersion Probe Surface Probe Penetration Probe

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THE FLOW of FOOD – AN INTRODUCTION 5-8 5
Temperature-Measuring Devices

Infrared Thermometers
 Used to measure the surface temperature of
food and equipment
 Must be held as close to the product as possible
 Remove barriers between thermometer and
product
 Follow manufacturers’ guidelines

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THE FLOW of FOOD – AN INTRODUCTION 5-9 5
Calibrating Thermometers
Calibration
 Adjusting a thermometer in order to get an
accurate reading

Two methods
 Boiling-point method
 Ice-point method

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THE FLOW of FOOD – AN INTRODUCTION 5-11 5
Calibrating Thermometers
Boiling-Point Method
1
1. Bring clean tap water to a boil
2
2. Submerge the sensing area of the
thermometer stem or probe in the
water for thirty seconds
3
3. Hold the calibration nut and rotate
the thermometer head until it reads
212°F (100°C)
Note: The boiling point of water varies
depending upon your elevation

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THE FLOW of FOOD – AN INTRODUCTION 5-12 5
Calibrating Thermometers
Ice-Point Method

1 2 3
Fill a container Submerge the Hold calibration
with stem or probe in nut and rotate the
crushed ice and the water for 30 thermometer head
water seconds
until it reads 32˚F
(0˚C)

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THE FLOW of FOOD – AN INTRODUCTION 5-13 5
General Thermometer Guidelines

When using thermometers:

 Keep thermometers and their storage
cases clean
 Calibrate them regularly to ensure
accuracy
 Never use glass thermometers to monitor
food temperature
 Insert the thermometer stem or probe
into thickest part of product
 Wait for the thermometer reading to
steady before recording the temperature
of a food item
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THE FLOW of FOOD – AN INTRODUCTION 5-14 5