The Flow of Food: An Introduction

2. Apply Your Knowledge: Test Your Food Safety Knowledge  Instructor Notes Answers: True False False False False Instructor Notes Answers: True False False False False

3. The Flow of Food To keep food safe: Prevent cross-contamination Prevent time-temperature abuse Instructor Notes Your responsibility for serving safe food in your establishment starts long before you serve meals. Many things can happen to a product on its path through the establishment, from purchasing and receiving, through storing, preparing, cooking, holding, cooling, reheating, and serving—known as the flow of food. The safety of the food you serve will depend largely on your understanding of food safety concepts throughout the flow of food, especially the prevention of cross-contamination and time and temperature control. It also depends upon your ability to develop a system that prioritizes, monitors, and verifies the most important food safety practices. Instructor Notes Your responsibility for serving safe food in your establishment starts long before you serve meals. Many things can happen to a product on its path through the establishment, from purchasing and receiving, through storing, preparing, cooking, holding, cooling, reheating, and serving—known as the flow of food. The safety of the food you serve will depend largely on your understanding of food safety concepts throughout the flow of food, especially the prevention of cross-contamination and time and temperature control. It also depends upon your ability to develop a system that prioritizes, monitors, and verifies the most important food safety practices.

4. 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 Instructor Notes A major hazard to food as it flows through your operation is cross- contamination. Prevention starts with the creation of barriers between food products. Cross-contamination can be prevented by placing physical barriers between products, including: Assigning specific equipment to each type of food product. For example, use one set of cutting boards, utensils, and containers for poultry and another set for meat. Some manufacturers make colored cutting boards and utensils with colored handles. Color-coding can tell employees which equipment to use with what products. Cleaning and sanitizing all work surfaces, equipment, and utensils after each task. For example, after cutting up raw chicken on a cutting board, be sure to wash, rinse, and sanitize it, or run it through a dishwashing machine. Instructor Notes A major hazard to food as it flows through your operation is cross- contamination. Prevention starts with the creation of barriers between food products. Cross-contamination can be prevented by placing physical barriers between products, including: Assigning specific equipment to each type of food product. For example, use one set of cutting boards, utensils, and containers for poultry and another set for meat. Some manufacturers make colored cutting boards and utensils with colored handles. Color-coding can tell employees which equipment to use with what products. Cleaning and sanitizing all work surfaces, equipment, and utensils after each task. For example, after cutting up raw chicken on a cutting board, be sure to wash, rinse, and sanitize it, or run it through a dishwashing machine.

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 Instructor Notes Cross-contamination can be prevented by creating procedural barriers between products, including: Preparing raw and ready-to-eat food at different times when using the same prep table. For example, establishments with limited prep space can prepare lunch salads in the morning, clean and sanitize the utensils and surfaces, and then debone chicken for dinner entrées in the same space in the afternoon. Purchasing ingredients that require minimal preparation. For example, an establishment can switch from buying raw chicken breasts to purchasing precooked frozen breasts. Instructor Notes Cross-contamination can be prevented by creating procedural barriers between products, including: Preparing raw and ready-to-eat food at different times when using the same prep table. For example, establishments with limited prep space can prepare lunch salads in the morning, clean and sanitize the utensils and surfaces, and then debone chicken for dinner entrées in the same space in the afternoon. Purchasing ingredients that require minimal preparation. For example, an establishment can switch from buying raw chicken breasts to purchasing precooked frozen breasts.

6. Preventing Time-Temperature Abuse This includes: Minimizing the time food spends in the temperature danger zone Determining the best way to monitor time and temperature Making thermometers available Regularly recording temperatures and the times they are taken Instructor Notes Foodborne microorganisms grow at temperatures between 41?F and 135?F (5?C and 57?C), which is why this range is known as the temperature danger zone (TDZ). They grow much faster at temperatures between 70?F and 125?F (21?C and 52?C). Microorganisms also need time to grow. To keep food safe, you must minimize the amount of time it spends in the TDZ. If food is held in this dangerous range for four or more hours, you must throw it out. Determine which food items should be monitored, how often, and by whom. Give employees their own calibrated thermometers. Print simple forms they can use to record time and temperatures throughout the shift.Instructor Notes Foodborne microorganisms grow at temperatures between 41?F and 135?F (5?C and 57?C), which is why this range is known as the temperature danger zone (TDZ). They grow much faster at temperatures between 70?F and 125?F (21?C and 52?C). Microorganisms also need time to grow. To keep food safe, you must minimize the amount of time it spends in the TDZ. If food is held in this dangerous range for four or more hours, you must throw it out. Determine which food items should be monitored, how often, and by whom. Give employees their own calibrated thermometers. Print simple forms they can use to record time and temperatures throughout the shift.

7. Temperature-Measuring Devices Bimetallic Stemmed Thermometer Instructor Notes Bimetallic stemmed thermometers measure temperatures through a metal probe with a sensor toward the end. They should have an adjustable calibration nut to keep them accurate, and a dimple to mark the end of the sensing area (which begins at the tip). They should also be accurate to +/- 2ºF (+/- 1ºC). When checking the temperature of food using a bimetallic stemmed thermometer, insert the stem into the product so that it is immersed from the tip to the end of the sensing area.  Instructor Notes Bimetallic stemmed thermometers measure temperatures through a metal probe with a sensor toward the end. They should have an adjustable calibration nut to keep them accurate, and a dimple to mark the end of the sensing area (which begins at the tip). They should also be accurate to +/- 2ºF (+/- 1ºC). When checking the temperature of food using a bimetallic stemmed thermometer, insert the stem into the product so that it is immersed from the tip to the end of the sensing area.

8. 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 Instructor Notes Immersion probes are used to measure the temperature of liquids such as soups, sauces, or frying oil. Surface probes are used to measure the temperature of flat cooking equipment like griddles. Penetration probes are used to measure the internal temperature of food. Small-diameter probes should be used to measure the internal temperature of thin food, such as meat patties and fish fillets. Air probes are used to measure the temperature inside refrigerators or ovens. Instructor Notes Immersion probes are used to measure the temperature of liquids such as soups, sauces, or frying oil. Surface probes are used to measure the temperature of flat cooking equipment like griddles. Penetration probes are used to measure the internal temperature of food. Small-diameter probes should be used to measure the internal temperature of thin food, such as meat patties and fish fillets. Air probes are used to measure the temperature inside refrigerators or ovens.

9. 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 Instructor Notes These thermometers are not designed to measure air temperature or the internal temperature of food. Hold the thermometer as close as possible to the product without touching it. Do not take temperature measurements through glass or shiny or polished- metal surfaces, such as stainless steel or aluminum. Always follow the manufacturers’ guidelines. They can provide tips on obtaining the most accurate temperature reading. Instructor Notes These thermometers are not designed to measure air temperature or the internal temperature of food. Hold the thermometer as close as possible to the product without touching it. Do not take temperature measurements through glass or shiny or polished- metal surfaces, such as stainless steel or aluminum. Always follow the manufacturers’ guidelines. They can provide tips on obtaining the most accurate temperature reading.

10. Apply Your Knowledge: Pick the Right Thermometer Which temperature-measuring device should be used to check the following? Instructor Notes Answers: B A B and C B Instructor Notes Answers: B A B and C B

11. Calibrating Thermometers Calibration Adjusting a thermometer in order to get an accurate reading Two methods Boiling-point method Ice-point method Instructor Notes Thermometers can be calibrated by adjusting them to the temperature at which water boils—the boiling point, or the temperature at which water turns to ice—the ice point. While either method can be used, the ice-point method is more common.Instructor Notes Thermometers can be calibrated by adjusting them to the temperature at which water boils—the boiling point, or the temperature at which water turns to ice—the ice point. While either method can be used, the ice-point method is more common.

12. Calibrating Thermometers Boiling-Point Method Bring clean tap water to a boil Submerge the sensing area of the thermometer stem or probe in the water for thirty seconds 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 Instructor Notes Follow these steps when using the boiling-point method to calibrate a thermometer: 1: Bring clean tap water to a boil in a deep pan. 2: Put the thermometer stem or probe into the boiling water so the sensing area is completely submerged. Wait thirty seconds, or until the indicator stops moving. Do not let the stem or probe touch the bottom or sides of the pan. The thermometer stem or probe must remain in the boiling water. 3: Hold the calibration nut securely with a wrench or other tool and rotate the head of the thermometer until it reads 212?F (100?C). The boiling point of water is about 1?F (about 0.5?C) lower for every 550 feet (168m) you are above sea level. On some thermocouples or thermistors, it may be possible to press a reset button to adjust the readout. Instructor Notes Follow these steps when using the boiling-point method to calibrate a thermometer: 1: Bring clean tap water to a boil in a deep pan. 2: Put the thermometer stem or probe into the boiling water so the sensing area is completely submerged. Wait thirty seconds, or until the indicator stops moving. Do not let the stem or probe touch the bottom or sides of the pan. The thermometer stem or probe must remain in the boiling water. 3: Hold the calibration nut securely with a wrench or other tool and rotate the head of the thermometer until it reads 212?F (100?C). The boiling point of water is about 1?F (about 0.5?C) lower for every 550 feet (168m) you are above sea level. On some thermocouples or thermistors, it may be possible to press a reset button to adjust the readout.

13. Calibrating Thermometers Instructor Notes Follow these steps when using the ice-point method to calibrate a thermometer: 1: Fill a large container with crushed ice. Add clean tap water until the container is full, and then stir the mixture well. 2: Put the thermometer stem or probe into the ice water so the sensing area is completely submerged. Wait thirty seconds, or until the indicator stops moving. Do not let the stem or probe touch the container’s bottom or sides. The thermometer stem or probe must remain in the ice water. 3: Hold the calibration nut securely with a wrench or other tool and rotate the head of the thermometer until it reads 32?F (0?C). On some thermocouples or thermistors, it may be possible to press a reset button to adjust the readout. Instructor Notes Follow these steps when using the ice-point method to calibrate a thermometer: 1: Fill a large container with crushed ice. Add clean tap water until the container is full, and then stir the mixture well. 2: Put the thermometer stem or probe into the ice water so the sensing area is completely submerged. Wait thirty seconds, or until the indicator stops moving. Do not let the stem or probe touch the container’s bottom or sides. The thermometer stem or probe must remain in the ice water. 3: Hold the calibration nut securely with a wrench or other tool and rotate the head of the thermometer until it reads 32?F (0?C). On some thermocouples or thermistors, it may be possible to press a reset button to adjust the readout.

14. 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 (usually the center) Wait for the thermometer reading to steady before recording the temperature of a food item Instructor Notes Thermometers should be washed, rinsed, sanitized, and air-dried before and after each use to prevent cross-contamination. Use an approved food-contact surface sanitizing solution to sanitize them. To ensure accuracy, thermometers should be calibrated before each shift or before each day’s deliveries. They should be recalibrated if they have been dropped, or after they have experienced a severe temperature change. Glass thermometers should not be used since they can pose a serious danger to employees and customers if they break. When checking the temperature of food, it is a good practice to take at least two readings in different locations, since product temperature may vary across the food portion. When checking the internal temperature of food using a bimetallic stemmed thermometer, insert the stem into the product so that it is immersed from the tip to the end of the sensing area. When measuring the internal temperature of thin food, such as meat or fish patties, small diameter probes should be used. Wait at least fifteen seconds from the time the thermometer stem or probe is inserted into the food. Remind participants that the Take It Back section in ServSafe Essentials (page 5-18) can be used to teach important concepts from Section 5 to their employees. Instructor Notes Thermometers should be washed, rinsed, sanitized, and air-dried before and after each use to prevent cross-contamination. Use an approved food-contact surface sanitizing solution to sanitize them. To ensure accuracy, thermometers should be calibrated before each shift or before each day’s deliveries. They should be recalibrated if they have been dropped, or after they have experienced a severe temperature change. Glass thermometers should not be used since they can pose a serious danger to employees and customers if they break. When checking the temperature of food, it is a good practice to take at least two readings in different locations, since product temperature may vary across the food portion. When checking the internal temperature of food using a bimetallic stemmed thermometer, insert the stem into the product so that it is immersed from the tip to the end of the sensing area. When measuring the internal temperature of thin food, such as meat or fish patties, small diameter probes should be used. Wait at least fifteen seconds from the time the thermometer stem or probe is inserted into the food. Remind participants that the Take It Back section in ServSafe Essentials (page 5-18) can be used to teach important concepts from Section 5 to their employees.

15. Apply Your Knowledge: Calibrate the Thermometer Put the steps for calibrating a thermometer in the proper order: Instructor Notes Answers: 4 2 1 3 Instructor Notes Answers: 4 2 1 3