5

The Flow of Food:

An Introduction

SERVSAFE
COURSEBOOK
8th Edition
©2022 National Restaurant Association Educational Foundation (NRAEF). All rights reserved. ServSafe® is a
trademark of the NRAEF. National Restaurant Association® and the arc design are trademarks of the National
Restaurant Association. Reproducible for instructional use only. Not for individual sale.
Learning Objectives

After completing this chapter, students should be able to:

• Identify types of contaminants and methods of prevention.
• Explain ways to prevent time-temperature abuse.
• Describe how to use and maintain thermometers.
• Describe how to calibrate a thermometer.

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5.1 Hazards in The Flow of Food

The Flow of Food:

The path food takes
through your operation.
How to keep food safe
throughout this path:
• Prevent cross-contamination

• Prevent time-temperature
abuse

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Cross-Contamination

Cross-contamination can occur almost

anywhere within the Flow of Food. Steps
to reduce the risk include:

• Use separate equipment for raw and

ready-to-eat food.

• Clean and sanitize before and after tasks.

• Prep raw and ready-to-eat food at different

times.

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Time-Temperature Control
Food is being time-
temperature abused
whenever it is:
• Held in the range of 41˚F
and 135˚F (5˚C and 57˚C)
• Cooked to the wrong
internal temperature
• Cooled or reheated
incorrectly
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Steps to prevent time-
temperature abuse
include:
• Monitoring and recording
temperatures
• Using the correct tools
• Understanding corrective
actions
5.2 Monitoring Time and Temperature

A bimetallic stemmed thermometer

checks temperatures from 0°F to
220°F (–18°C to 104°C). They should
have the following features:
• Calibration nut
• Easy-to-read markings
• Dimple

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Monitoring Time and Temperature

Thermocouples and Thermistors

Measure temperatures through a
metal probe.
• May come with different types of probes

Infrared Thermometers
Measure the temperature of food and
equipment surfaces.

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Other Temperature-Recording Devices

Maximum Registering Thermometer

Indicates the highest temperature
reached during use

Time-temperature Indicator
Monitors both time and temperature

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How to Calibrate Thermometers

Thermometers need regular

calibration, or an adjustment, to give
a correct reading.
There are two ways to calibrate a
thermometer:
• Boiling-point method
• Ice-point method

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General Thermometer Guidelines

• Thermometers must be Calibrate thermometers

washed, rinsed, at these times.
sanitized, and air-dried.
• After they have been
bumped or dropped
• Glass thermometers can
• After they have been
only be used if enclosed
exposed to extreme
in a shatterproof casing.
temperature changes
• Before deliveries arrive
• Thermometers need to
be accurate to within • Before each shift
±2°F or ±1°C.

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General Thermometer Guidelines

When checking the

temperature of food:
1. Insert the thermometer
stem or probe into
thickest part of the food.
2. Take more than one
reading in different spots.
3. Wait for the reading to
steady.

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Discussion Questions

1. What are some ways food can be time-temperature

abused?

2. What are some ways to help food handlers keep regular

temperature logs?

3. How is a thermometer calibrated using the ice-point

method?

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