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Chapter 05 The Flow of Food An Introduction

This chapter discusses food safety in the flow of food. It identifies two main hazards: cross-contamination and time-temperature abuse. To prevent cross-contamination, food service operations should use separate equipment for raw and ready-to-eat foods and properly clean and sanitize work areas. To prevent time-temperature abuse, operations must properly monitor and record food temperatures using calibrated thermometers, follow correct cooking temperatures, and ensure proper cooling and reheating. The chapter reviews proper use and calibration of various types of food thermometers.

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442 views12 pages

Chapter 05 The Flow of Food An Introduction

This chapter discusses food safety in the flow of food. It identifies two main hazards: cross-contamination and time-temperature abuse. To prevent cross-contamination, food service operations should use separate equipment for raw and ready-to-eat foods and properly clean and sanitize work areas. To prevent time-temperature abuse, operations must properly monitor and record food temperatures using calibrated thermometers, follow correct cooking temperatures, and ensure proper cooling and reheating. The chapter reviews proper use and calibration of various types of food thermometers.

Uploaded by

dajonaef89
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd

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.

2
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

3
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.

4
Time-Temperature Control

Food is being time- Steps to prevent time-


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

5
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

6
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.

7
Other Temperature-Recording Devices

Maximum Registering Thermometer


Indicates the highest temperature
reached during use

Time-temperature Indicator
Monitors both time and temperature

8
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

9
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.

10
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.

11
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?

12

©2022 National Restaurant Association Educational Foundation (NRAEF). All rights reserved. ServSafe® is a trademark of the N
2 Learning Objectives After completing this chapter, students should be able to: • Identify types of contaminants and method
3 5.1 Hazards in The Flow of Food The Flow of Food: The path food takes through your operation. How to keep food safe thro
4 Cross-Contamination Cross-contamination can occur almost anywhere within the Flow of Food. Steps to reduce the risk incl
5 Time-Temperature Control Food is being time- temperature abused whenever it is: • Held in the range of 41˚F and 135˚F (5
6 5.2 Monitoring Time and Temperature A bimetallic stemmed thermometer checks temperatures from 0°F to 220°F (–18°C to 104
7 Monitoring Time and Temperature Thermocouples and Thermistors Measure temperatures through a metal probe. • May come with
8 Other Temperature-Recording Devices Maximum Registering Thermometer Indicates the highest temperature reached during use
9 How to Calibrate Thermometers Thermometers need regular calibration, or an adjustment, to give a correct reading. There
10 General Thermometer Guidelines • Thermometers must be washed, rinsed, sanitized, and air-dried. • Glass thermometers c

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