1 lesson 4 food flow: keeping food safe from gate to plate

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Lesson 4

Food Flow: Keeping Food Safe from Gate to Plate

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Food safety is important throughout the food flow process.

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Storage Storage

PreparationPreparation

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Food Flow System

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Obtained from approved source

Packaging in good condition

Arrives at correct temperature

Checked off invoice No deliveries during

peak business times

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Storage

Freezer, dry storage, walk-in cooler, refrigerator

Put away Potentially Hazardous Foods (PHF) first

FIFO (First In, First Out) – rotates food

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Preparation

Avoid cross-contamination For Potentially Hazardous

Food (PHF): Minimize time in the Danger

Zone(41°-135°)

Longer than 4 hours in Danger Zone PHF mustbe discarded

Use batch method

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Cooking

Different foods, different temperatures

Use a thermometer

Don’t rely on appearance

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Keep hot food at 135°F or above

Keep cold food at 41°F or below

Use thermometer to check temperature at least every 4 hours

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Serving

Plating individual orders

Buffets

Customers can contaminate without realizing it

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Cooling & Storage

Large amounts cool slowly

Divide large amounts into smaller shallow pans

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Reheating

Heat to 165°F or bring to a boil in less than 2 hours.

Check temperature in several places

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Activity: Food Flow Safety Concerns

Identify a food safety concern at each of the nine food flow steps.

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Standard Operating Procedures (SOPs)

Definition: SOPs are step-by-step procedures for

doing a specific job in the food establishment.

Examples: Handwashing

Cleaning and sanitizing

Cross-contamination control

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Song Activity: Don’t Be A Gambler

On a warm summer's eveningJust a while before dinnerI opened up the fridge to get

someFully thawed ground beef Then I shaped some pattiesAnd I put 'em on the skilletWashed my hands for 20

secondsAny less is just too brief

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Don’t Be A Gambler

I fired up the burner And I fried up the burgersCooked 'em till the pink was

gone And the juices ran quite clearI made sure the centersHad made it to 160Then I served 'em to my

family Without feelin' any

fear

It's true that food safetyIs serious businessKeeping foodborne pathogensFrom striking day or nightAnd it may seem hardTo keep taking those

precautionsBut if you're preparing food,

folksYou gotta learn to do it right

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You gotta know when to heat 'em

Know when to eat 'emKnow when to wash your

handsAnd decontaminateThere's no need to gamble When you're eatin' at the tableOr you'll be sick in the

bathroomWhen the evening's late

Every expert knowsThat the secret to survive isKnowin' what to throw awayAnd knowin' what to keepCause if you're a gamblerYou might just be a loserAnd the best that you can

hope forIs to die in your sleep

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You gotta know when to heat 'em

Know when to eat 'emKnow when to wash your

handsAnd decontaminateThere's no need to gambleWhen you're eatin' at the tableOr you'll be sick in the

bathroomWhen the evening's late

Everybody sing!

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You gotta know when to heat 'em Know when to eat 'em Know when to wash your hands And decontaminate There's no need to gamble When you're eatin' at the table Or you'll be sick in the bathroom

When the evening's late

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Activity: Let’s Fry a Hamburger!

How would you fry a hamburger in a food service establishment?

How do you determine when hamburgers are done?

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Activity: Two types of instant-read food

thermometers

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Activity: Let’s Fry a Hamburger!

Practice use of food thermometers with play dough.

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The food safety rule is to cook the burger to an internal temperature of155°F for 15 seconds.

Color does not mean ground beef is safe

Although brown throughout, this hamburger has only reached 135°F.

Although still pink inside, this hamburger has reached 155°F for 15 seconds.

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SOP for Frying Hamburger

Use a spatula or meat tongs to handle

meat

Cook to 155°F for 15 seconds – use a

thermometer

Wash and sanitize thermometer between

uses

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Water Used in Food Service

Water used in food service establishments must be from an approved source: Public water system Private well that is tested annually

Records kept on file by

food establishment

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Cross-connection

A hose connected to a faucet can cause backflow of contaminated water into the clean water system.

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Home vs. Food Service Preparation

What you do at home is your family’s business.

What you do in food service is EVERYBODY’S business.

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Home vs. Food Service Preparation

Food preparation methods used at home may not be STRICT enough for preparing foods for others.

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Activity: Home vs. Food Service Practices

What is a practice you use at home that

would not be acceptable at a

restaurant?

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Food Service vs. Consumer Food Safety

TopicFood Service

RuleConsumer

Recommendation

Ground beef cooking

155°F for 15 seconds

160°F

Time in the Danger Zone

4 hours 2 hours, but reduced to 1 hour when temperature is over 90°F

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Ethics in Food Service

Ethics refers to the code of behaviors of a person, religion, group, or profession.

In food service, it is doing your best to provide high quality service and food to your customers.

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Activity

What would you do if you saw another worker intentionally contaminating food?

Officer's fast-food burger

had meth sprinkled on it

By Robert Kelly

Of the Post-Dispatch

06/03/2005

A police officer in Desloge, Mo., knew the white

powdery substance that he found on a hamburger

he ordered at a local fast-food restaurant wasn't a

regular condiment. It turned out to be

methamphetamine

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Understanding Check!

Identify the missing steps in the food flow process


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Define FIFO

Why is it important?

First In, First Out

So that food items are used in the order

purchased.

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How do SOPs enhance food safety?

Standard Operating Procedures provide a

set process for doing a specific job, so all

employees do it correctly.

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Why are there food safety rules for food service and recommendations for home practice?

Procedures used at home may not be

safe enough when preparing food for

others.

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What is the rule concerning water used in food service?

Water must come from an

approved source.

1 lesson 4 food flow: keeping food safe from gate to plate

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