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Chapter 5The Flow of Food: An Introduction
Hazards in the Flow of Food
To keep food safe throughout the flow of food: Prevent cross-contamination
Prevent time-temperature abuse
5-2
Preventing Cross-Contamination in the Flow of Food
Separate Equipment Use separate equipment for each
type of food
Clean and Sanitize Clean and sanitize work surfaces,
equipment, and utensils after each task
5-3
Prep food at different times Prepare raw meat, seafood, and
poultry at different times than ready-to-eat food (using the same prep table)
Buy prepared food Buy food items that don’t require
much prepping or handling
Preventing Cross-Contamination in the Flow of Food
5-4
Preventing Time-Temperature Abuse in the Flow of Food
Avoid time-temperature abuse Determine the best way to monitor
time and temperature
Make thermometers available
Regularly record temperatures and the times they are taken
Minimize the time that food spends in the temperature danger zone
Take corrective actions if time-temperature standards are not met
5-5
Bimetallic Stemmed Thermometer
Monitoring Time and Temperature
5-6
Thermocouples and Thermistors Measure temperature through a
metal probe
Display temperatures digitally
Come with interchangeable probes
Have a sensing area on the tip of their probe
Monitoring Time and Temperature
5-7
Infrared (Laser) Thermometers
Used to measure the surface temperature of food and equipment
Hold as close to the food or equipment as possible
Remove anything between the thermometer and the food, food package, or equipment
Follow manufacturers’ guidelines
Monitoring Time and Temperature
5-8
Time-Temperature Indicators (TTI)
Monitor both time and temperature
Are attached to packages by the supplier
A color change appears on the device when time-temperature abuse has occurred
Monitoring Time and Temperature
5-9
How to Calibrate Thermometers
Calibration Adjusting a thermometer to get
a correct reading
Two methods Ice-point method
Boiling-point method
5-10
Ice-Point Method
1. Fill a large container with crushed ice and water and stir.
2. Put the thermometer stem or probe into the water. Wait until the indicator stops moving.
3. Adjust the thermometer so it reads 32˚F (0˚C).
How to Calibrate Thermometers
5-11
Boiling-Point Method
1. Bring tap water to a boil in a deep pan.
2. Put the thermometer stem or probe into the water.
3. Adjust the thermometer so it reads 212˚F (100˚C).
Note: Boiling point of water varies based on elevation
How to Calibrate Thermometers
5-12
General Thermometer Guidelines
When using thermometers: Clean and sanitize thermometers
before and after use
Calibrate them regularly to ensure accuracy
Regularly check the accuracyof thermometers in coolers andfreezers
Never use glass thermometers to check food temperature
5-13
General Thermometer Guidelines
When using thermometers: continued Insert the thermometer stem or
probe into thickest part of product (usually the center)
Take at least 2 readings in different spots
Wait for the reading to steady before recording the temperature
5-14