The Flow of Food: An Introduction Section 5 5-1
The Flow of Food To keep food safe: Prevent cross-contamination Prevent time-temperature abuse 5-2
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 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 5-3
Preventing Time-Temperature Abuse Bacteria Survive and Grow 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 The Temperature Danger Zone 5-4
Temperature-Measuring Devices Bimetallic Stemmed Thermometer Indicator Head Calibration Nut Holding Clip Stem Sensing Area Dimple 5-5
Temperature-Measuring Devices Thermocouples and Thermistors Measure temperature through a metal probe or sensing area Display results on a digital readout Come with interchangeable probes Immersion Probe Surface Probe Penetration Probe Photos courtesy of Cooper-Atkins Corporation 5-6
Calibrating Thermometers Ice-Point Method 1. Fill a large container with crushed ice and water 2. Submerge the thermometer stem or probe in the water for thirty seconds 3. Hold the calibration nut and rotate the thermometer head until it reads 32 F (0 C) 5-7
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 5-8
Put the steps for calibrating a bimetallic stemmed thermometer in order A. Rotate the head of the thermometer until it reads 32 F (0 C). B. Submerge the sensing area of the thermometer stem or probe, and wait for the reading to steady. C. Fill a container with crushed ice and clean tap water. D. Hold the adjusting nut with a wrench or other tool. 5-15 5-9
The Flow of Food: Purchasing and Receiving Section 6 5-10
Suppliers Choose suppliers who get product from approved sources Approved sources: Have been inspected Are in compliance with applicable local, state and federal law 5-11
General Purchasing & Receiving Principles Make sure suppliers are reputable Schedule deliveries for off-peak hours and receive only one delivery at a time Make sure enough trained staff are available to promptly receive, inspect & store food Inspect deliveries carefully Use properly calibrated thermometers to sample temperatures of received food items Check shipments for intact packaging and signs of refreezing, prior wetness and pest infestation 6-2 5-12
Must be purchased from plants inspected by the USDA or state department of Agriculture Mandatory inspection stamp on packages or carcasses Inspected does not mean product is free of microorganisms, but that the product & processing plant have met certain standards 5-13
Accept Temperature: 41 F (5 C) or lower Color: Beef: bright cherry red Lamb: light red Pork: light pink meat, firm white fat Texture: firm and springs back when touched Odor: no odor Packaging: intact and clean Reject Temperature: > 41 F (5 C) Color: Beef: brown or green Lamb: brown, whitish surface covering the lean meat Pork: excessively dark color, soft or rancid fat Texture: slimy, sticky, or dry Odor: sour odor Packaging: broken cartons, dirty wrappers, torn packaging, vacuum packaging with broken seals 6-3 5-14
Receiving Criteria for Meat Accept Reject 5-15
Accept Temperature: 41 F (5 C) or lower Color: no discoloration Texture: firm and springs back when touched Odor: no odor Packaging: product should be surrounded by crushed, self-draining ice Reject Temperature: > 41 F (5 C) Color: purple or green discoloration around the neck; dark wing tips (red tips are acceptable) Texture: stickiness under the wings or around joints Odor: abnormal, unpleasant odor 6-5 5-16
Receiving Criteria for Poultry Accept Reject 5-17
Accept Temperature: 41 F (5 C) or lower Color: bright red gills; bright shiny skin Texture: firm flesh that springs back when touched Odor: mild ocean or seaweed smell Eyes: bright, clear, and full Packaging: product should be surrounded by crushed, self-draining ice Reject Temperature: > 41 F (5 C) Color: dull gray gills; dull dry skin Texture: soft flesh that leaves an imprint when touched Odor: strong fishy or ammonia smell Eyes: cloudy, red-rimmed, sunken 6-7 5-18
Receiving Criteria for Fish Accept Reject 5-19
Accept Temperature: Live: receive on ice or at an air temperature of 45 F (7 C) or lower Shucked: receive at an internal temperature of 45 F (7 C) or lower Odor: mild ocean or seaweed smell Shells: closed and unbroken (indicates shellfish are alive) Condition: if fresh, they are received alive 6-9 Reject Temperature: Live: air temperature > 45 F (7 C) Shucked: internal temperature > 45 F (7 C) Texture: slimy, sticky, or dry Odor: strong fishy smell Shells: broken shells; open shells that do not close when tapped Condition: dead on arrival 5-20
Receiving Criteria for Shellfish Accept Reject 5-21
Accept Temperature: Live: must be received alive Processed: internal temperature of 41 F (5 C) or lower Odor: mild ocean or seaweed smell Shells: hard and heavy for lobsters and crabs Reject Temperature: Processed: internal temperature > 41 F (5 C) Odor: strong fishy smell Shells: soft Condition: dead on arrival (tail fails to curl when lobster is picked up) Condition: shipped alive; packed with seaweed and kept moist 6-11 5-22
Accept Reject 6-12 5-23
Accept Temperature: receive at an air temperature of 45 F (7 C) or lower Odor: no odor Shells: clean and unbroken Reject Temperature: air temperature > 45 F (7 C) Odor: sulfur smell or off odor Shells: dirty or cracked 6-13 5-24
Receiving Criteria for Shell Eggs Accept Reject 5-25
Accept Temperature: 41 F (5 C) or lower unless otherwise specified by law Milk: sweetish flavor Butter: sweet flavor, uniform color, firm texture Cheese: typical flavor, texture, and uniform color Reject Temperature: > 41 F (5 C), unless otherwise specified Milk: sour, bitter, or moldy taste Butter: sour, bitter, or moldy taste; uneven color; soft texture Cheese: abnormal flavor or texture, uneven color, unnatural mold 6-15 5-26
Receiving Criteria for Dairy Products Accept Reject 5-27
Accept Conditions: vary according to produce item; only accept items that show no sign of spoilage Reject Conditions: grounds for rejecting one produce item may not apply to another; signs of spoilage include: Insect infestation Mold Cuts Mushiness Discoloration Wilting Unpleasant odors and tastes Dull appearance 6-17 5-28
Receiving Criteria for Fresh Produce Accept Reject 5-29
Accept Temperature: 41 F (5 C) or lower unless specified by the manufacturer Packaging: intact and in good condition Reject Temperature: > 41 F (5 C) unless otherwise specified Packaging: torn or has holes; expired product use-by dates 6-19 5-30
Receiving Criteria for Refrigerated Ready-To-Eat Food Accept Reject 5-31
Accept Temperature: frozen food should be received frozen; ice cream should be received at 6 F to 10 F ( 14 C to 12 C) Packaging: intact and in good condition; dry Reject Temperature: food that is not frozen; ice cream at temperatures > 6 F to 10 F ( 14 C to 12 C) Packaging: torn or has holes; fluids or frozen liquids in cases, ice crystals or water stains on packaging (evidence of thawing and refreezing) Product: large ice crystals on product 6-20 5-32
Receiving Criteria for Frozen Processed Food Accept Reject 5-33
Accept Temperature: Refrigerated: 41 F (5 C) or lower, unless specified by the manufacturer Frozen: received frozen Packaging: intact and in good condition; valid code dates Product: acceptable color Reject Temperature: Refrigerated: > 41 F (5 C) unless otherwise specified Frozen: product is not frozen Packaging: torn or leaking; expired code dates Product: unacceptable color; slime or bubbles 6-22 5-34
Accept Reject 6-23 5-35
Accept Can: can and seal are in good condition Product: normal color, texture, odor Reject Can: swollen ends, leaks and flawed seals, rust, dents, no labels Product: foamy, milky, or has an abnormal color, texture, or odor 6-24 5-36
Receiving Criteria for Canned Food Accept Reject 5-37
Accept Packaging: intact and in good condition Product: normal color and odor Reject Packaging: holes, tears, or punctures; dampness or water stains on outer cases and inner packaging (indicates it has been wet) Product: abnormal color or odor; spots of mold, or slimy appearance; contains insects, insect eggs, or rodent droppings 6-26 5-38
Receiving Criteria for Dry Food Accept Reject 5-39
Accept Temperature: UHT food aseptically packaged: room temperature UHT food not aseptically packaged: follow manufacturer s directions or 41 F (5 C) or lower Reject Temperature: UHT food not aseptically packaged: > 41 F (5 C) Packaging: punctures or broken seals Packaging: intact packaging and seals 6-28 5-40
Accept Reject 6-29 5-41
Accept Temperature: receive at the temperature specified by the manufacturer Packaging: Intact Reject Temperature: temperatures higher than those specified by the manufacturer Packaging: torn, signs of pest damage Product: signs of pest damage, mold 6-30 5-42
Accept Reject 6-31 5-43
Which products should be rejected? 1. Beef roasts that are bright red 2. Chicken received at an internal temperature of 50 F (10 C) 3. Eggs received at an air temperature of 45 F (7 C) 4. Fresh salmon with flesh that springs back when touched 5. Flour that is damp 6-34 5-44
Which products should be rejected? continued 6. Processed lobster received at an internal temperature of 45 F (7 C) 7. Live oysters that have a mild seaweed smell 8. Frozen meat with large ice crystals on the meat and package 9. Clams with shells that do not close when tapped 10. Fresh turkey with dark wing tips 6-35 5-45
The Flow of Food: Storage Section 7 5-46
General Storage Guidelines Label Food Potentially hazardous, ready-to-eat food prepared on-site must contain a label that includes: The name of the food The date by which it should be sold, consumed or discarded 5-47
General Storage Guidelines Rotate products to ensure the oldest inventory is used first One way to rotate products is to follow FIFO: Identify the use-by or expiration date of products Shelve products with the earliest dates in front of those with later dates Use products stored in front first 5-48
General Storage Guidelines Discard food that has passed the manufacturer s expiration date Potentially hazardous, ready-to-eat food that was prepared in-house: Can be stored for 7 days at 41 F (5 C) or lower Must be thrown out after 7 days 5-49
Deplete product on a regular basis If product is not sold or consumed by a predetermined date: Discard it Clean and sanitize the container Refill the container with new product Transfer food between containers properly If you take food out of its original package: Put it in a clean, sanitized container Cover it Label with product name and original use-by/expiration date 7-5 5-50
General Storage Guidelines Store food in designated storage areas Do not store food: Near chemicals or cleaning supplies In restrooms In locker rooms In janitor closets In furnace rooms Under stairways or pipes Never store food near chemicals or cleaning supplies 5-51
Refrigerated Storage Refrigerated Storage Used to hold potentially hazardous food at 41 F (5 C) or lower Slows the growth of microorganisms 5-52
Refrigerated Storage Guidelines Monitor food temperature regularly Randomly sample the internal temperature of stored food with a calibrated thermometer 5-53
Refrigerated Storage Guidelines Never place hot food in the refrigerator This can warm the interior and put other food into the temperature danger zone (above 70 F) 5-54
Refrigerated Storage Guidelines Store raw meat, poultry, and fish: Separately from cooked and ready-to-eat food OR Below cooked and ready-to-eat food Cooked & ready-to-eat food Whole raw fish & Whole raw meat Raw, ground meat & fish Improper Storage Raw poultry, Eggs 5-55
Frozen Storage Guidelines When storing food in freezers: Keep freezers at a temperature that will keep products frozen Check freezer temperatures regularly Place deliveries in freezers as soon as they have been inspected Clearly label frozen food that was prepared on site Do not store warm food inside Keep doors closed as much as possible Defrost units regularly 5-56
Dry Storage Guidelines When storing food in dry storage keep storerooms: Cool (50 F to 70 F [10 C to 21 C]) Dry (50% to 60% humidity) Well ventilated When storing food in dry storage: Keep the area clean Store dry food: Away from walls Out of direct sunlight At least 6 (15 cm) off the floor 5-57
Storing Meat When storing fresh meat: Store it at an internal temperature of 41 F (5 C) or lower Wrap it in airtight, moisture-proof material OR Place it in a clean, sanitized container 5-58
Storing Poultry When storing fresh poultry: Store it at an internal temperature of 41 F (5 C) or lower Store ice-packed product as is in self-draining containers Change the ice often Clean and sanitize the container regularly 5-59
Storing Fish When storing fresh fish: Store it at an internal temperature of 41 F (5 C) or lower Store ice-packed product as is in self-draining containers Keep fillets and steaks in original packaging Store frozen fish in moisture-proof wrapping 5-60
Storing Eggs and Egg Products Shell Eggs: Store at an air temperature of 45 F (7 C) or lower Keep eggs in refrigerated storage until used Use eggs within 4-5 weeks of packing date Liquid Eggs: Store according to manufacturers recommendations Keep in refrigerated storage until used Dried Eggs: Store product in a dry, cool storeroom 5-61
Storing Shellfish When storing shellfish: Store alive at an air temperature of 45 F (7 C) or lower Store in original containers Keep shellstock tags on file for 90 days from the harvest date of the shellfish Obtain a variance if storing shellfish in a display tank prior to service 5-62
Storing Dairy When storing dairy: Store fresh at 41 F (5 C) or lower Follow FIFO Discard product that has passed use-by or expiration dates 5-63
Storing Produce When storing fresh produce: Storage temperatures will vary by product Product packed on ice can be stored that way Do not wash product prior to storage When soaking or storing product in standing water or an ice water slurry: Do not mix different items Do not mix multiple batches of the same item 5-64
When storing MAP, vacuum-packed, and sous vide food: Store at temperatures recommended by manufacturer Discard product if: Use-by/expiration dates have expired Package is torn Package is slimy or contains excessive liquid Product bubbles 7-30 5-65
UHT Products Aseptically Packaged Store product at room temperature Once opened, store at 41 F (5 C) or lower UHT Products Not Aseptically Packaged Store at 41 F (5 C) or lower 7-31 5-66
When storing canned and dry products: Store product at 50 F to 70 F (10 C to 21 C) Store in original package or in airtight, clearly labeled containers Keep storerooms dry Check packages for insect or rodent damage 7-32 5-67
Find the unsafe storage practices in this picture 7-33 5-68