Module No.

FOOD FLOW

MODULE OVERVIEW

The flow of food describes what happens to food from the time it enters your workplace until it is
served to customers. Flow of food refers to the path from receiving through storing, preparing,
cooking, holding, serving, cooling and reheating that food flows in a food-service operation. At
each step in the flow of food through a food service establishment are general food safety
procedures that should be followed to help reduce the risk of contamination and mishandling and
could consequently lead to foodborne illness outbreaks.

LEARNING OBJECTIVES

1. Describing the food product flow from the time it enters the workplace until it is served to
customers.
2. Appreciating the importance of time and temperature control to food safety.
3. Identifying safe and approved food sources to ensure product quality.
4. Evaluating the criteria for accepting delivery of food products.
5. Enumerating the guidelines in preparing, cooking, packaging food and transporting safe food.

LEARNING CONTENTS

Lesson 8 - Food Flow

8.1. The Food Product Flow

8.2. Purchasing
8.3. Receiving
8.4. Proper Storage
8.5. Thawing Food
8.6. Preparation of Safe Food
8.7. Cooking Food
8.8. Cooking Guidelines
8.9. Holding Food
8.10. Cooling Food
8.11. Service of Food
8.12. Reheating Food
8.13. Food Packaging

THE BASIC OF FOOD SAFETY IN FOOD PRODUCTION FLOW

● Keep thing clean and sanitize

● Practice good personal cleanliness.

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 ● Wash hands thoroughly and frequently.
● Minimize the time food spends in the temperature danger zone.
● Prevent cross-contamination.
TIME AND TEMPERATURE CONTROL

● Learn which food items should be checked, how often, and by whom. Then assign duties
of food handlers in each area. Food held in hot holding should be checked at least every 4
hours, if you check it every 2 hours then you have time to take corrective actions.
● Make sure that the correct tools are available. Thermometers and timers are both
important pieces of equipment to check how long food in the temperature danger zone.
Thermometer used to measure the temperature of food must be accurate to +/-
2°F.
Thermometers used to measure air temperature in food-storage equipment must
be accurate to +/- 3°F.
● Use good record keeping practices.
● Have a list of corrective actions in place when it is determined that food has been left in
the temperature danger zone for too long.
CROSS COMTAMINATION: HOW TO PREVENT CROSS CONTAMINATION

● Create a physical barrier.

● Assign specific equipment to each type of food-separate cutting boards should be used for
raw and cooked foods.
● Clean and sanitize tools, equipment and utensils after each task.
● Create procedural barriers.
● Prepare raw and ready to eat foods at different times.
● Purchase ingredients that require minimal preparation.
● Monitoring Time and Temperature.

FOOD PRODUCTION FLOW

The flow of food is the steps that food goes through from the time the food is
purchased/receive until the time that it is served. If food is not handled safely at each step,
contamination or bacterial growth could occur. Three common flow charts are:

● Purchasing/Receiving Storage Serving

● Purchasing/Receiving Storage Preparation Cooking Holding Serving
● Purchasing/Receiving Storage Preparation Cooling Reheating Serving
Your food safety plan should address how you will keep food safe at each step. Therefore, food
safety and standard operating procedures need to be developed for each step. The first step after
purchasing is developed procedures to determine if a food is safe upon purchase/receipt.

FOOD FLOW

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 Storage
Dry Refrigeration Frozen

Figure 8.2 Food Flow

PURCHASING

Effective purchasing paves the way for a successful food service operation. Purchasing is a
highly skilled activity requiring knowledge of products and market conditions.

Purchasing involve obtaining the necessary foods in the right quantity of the best quality at
the right time, in the right place, and for the most economical prior. A quality-control program in
food establishment should ensure that only foods which most written specification are purchased
from reputable vendors. The best purchase considers price, supply and demand, transportation,
and storage cost before placing an order food.

The main objectives of an effective purchasing program are to:

● Buy the product that is best suited for the job.

● Buy the proper quantity of the item.
● Pay the right price for the item.
● Deal with only reputable and dependable suppliers.
Purchase specification are important to both buyer and management. They are the guidelines
that detail the characteristic of a product, including such properties as:

● Quality grade
● Weight

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 ● Count
● Contents
● Packaging
Specification makes the task of comparison shopping easier, since the characteristic of a
product are expressed in a common language and can be used as a basis for valuable.

Employees purchasing food must follow these guidelines:

1. Understand regulation for specific foods:

● Purchase packaged or processed foods only from suppliers who receive their
product from licensed and reputable purveyors and manufacturers, who adhere to
good manufacturing practices.
● Fresh produce may be purchased directly from local growers as there is no
inspection process for these non-potentially hazardous foods (with exception of
melons and fresh alfalfa sprouts). When making their purchases, buyers should
ensure packages are clean and will maintain the integrity of the food item, as
communicated through product specification.
● Meats and fresh shell eggs, may be purchased from local producers, but because
these foods are considered potentially hazardous, the products must be inspected
for safety. Beef or pork that is processed in a state inspected locker may be
purchased by a foodservice operation. Poultry must also be processed in a state
inspected locker or facility. State inspection is sufficient if the food is purchased by
a foodservice within that state. These facilities are required to have HACCP plans in
place.
● Only pasteurized dairy products should be purchased for service in facilities serving
the elderly. Pasteurized shell or processed egg should be purchased for menu items
not receiving heat treatment or not reaching 63°C. Pasteurized apple juice and
cider should also be purchased for service to elderly population.
2. Visit approved vendors to ensure that they maintain clean warehouses.
3. Observe delivery vehicles to ensure that they are clean and temperature-controlled.
4. Used written product specification to ensure that the vendors know what is to be ordered.
The foodservice manager will:

● Develop and implement written product specification to ensure product purchased

consistently meet department expectation.
● Coordinate delivery times with vendors supply to ensure that deliveries are made when
they can be stored immediately. Schedule receiving times when product quantity and
quality can be checked including product temperature.
● Review orders and deliveries information to ensure orders and product specification are
being met.
● Request a written letter from all vendors indicating that they follow either a HACCP
program or good manufacturing practice.
● Follow up as necessary.

RECEIVING

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 Strict procedure should be followed when foods are received. All food should be checked
for proper conditions as it is received in the facility. When a delivery is made, it should be checked
for both quality and quantity. Food contaminated with pathogenic micro-organism, chemicals and
foreign matters may compromise food safety. Therefore, food premises should not accept food
known (or suspected) to be contaminated with these substances.

Temperature and time are the two most important factors to control. Foods need to be
received and stored as soon as possible. The staff of the food service establishment should be
checking for temperature and conditions of incoming foods.

All refrigerated food should be put away quickly to prevent time and temperature abuse.
Frozen foods should not have large ice crystal, be discolored or dried-out. Canned goods should
have labels, no swelling and flawed seams, rust or dents, never accept home-earned foods
because of the risk botulism.

Receiving SOP’s: Inspect it! Determine food quality by using your senses:

● Sight
● Touch
● Smell
Before you accept the merchandise.

Safe and Approved Food Source

The first line of defense in preventing foodborne illness is to obtain food from safe and
approved sources. Safe and approved sources are suppliers that comply with pertinent laws and
regulations. The only exception is that fresh, whole, uncut produce can come from any sources,
including roadside vendors, Farmer’s Market, and local gardens. Never use home prepared or
home canned food in your restaurant as it is not known if it was safely prepared.

Inspect before You Accept

Inspect foods to reduce your risk for foodborne illness and to be sure that food is safe. Check
delivery vehicles for cleanliness and proper temperature control. Dirty vehicles could contaminate
food. Never accept food that has been shipped in a vehicle that has carried live animals or
harmful substances. If these vehicles must be used, they must be thoroughly washed, rinsed, and
sanitized before they are used to transport food.

Temperature-controlled vehicles must be at proper temperature.

● Vehicles used to transport refrigerated food must be at 41oF (5°C) or colder.

● Vehicles used to transport frozen food must be at 0oF (18°C) or colder, and
● Vehicles used to transport hot foods must be at 135oF (57°C) or hotter.
Inspect all deliveries before you accept them. It is important to have a list of criteria that you or
your workers will use to determine if the food will be accepted or rejected. The food worker who
accepts food deliveries must be trained on how to use this criteria.

Other Consideration

Shellshock is raw molluscan shellfish still in their shell. Molluscan shellfish include oyster,
clams, mussels, and scallops. Shellstock tags must remain attached to the container until the
container is empty. They must be kept on file for 90 calendar days from the date the container is
emptied.

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Employees receiving food should follow these General Principles:

● Receive only one delivery at a time from approved suppliers.

● Check to make sure frozen food is solid, and does not show evidences of thawing and
re-freezing.
● Record the date received on the outside of each package, and a use-by date if applicable.
● Remove potentially hazardous foods from the temperature danger zone (5°C to 60CF) and
place in storage as quickly as possible.
● Check to ensure that refrigerated foods are received below 5°C.
● Accept only pasteurized dairy products.
● Reject potentially hazardous foods that are not at acceptable temperature, and cans with
swelled tops or bottoms, leakage, flawed seals, rust, or dents.
● Evaluate quality of products by odor, sight, and touch. Reject unacceptable products.
Products must meet specification and quality requirements. If any foods are deemed
unacceptable, they should be rejected and put in a designated area for credit.
Receiving Frozen and Refrigerated Foods:

● Check temperature with a calibrated thermometer to assure that cold foods (especially
potentially hazardous foods – foods in which microorganism are able to grow rapidly often
moist, high in protein, and/or have a neutral or slightly acidic pH) are below 5°C.
● Reject with the exception of fresh shell eggs (7°C), all foods that are supposed to be
stored below 5°C and are delivered above 5°C.
● Check at random and record the temperature of three different types of food items
immediately for each delivery. Record date, employee initials, vendor, product name, and
temperature of these products in the receiving temperature log.
● Place foods in the proper storage area (cooler or freezer) quickly to avoid potential
bacterial growth. Proper cooler temperatures are 5°C or lower. Proper deep chill storage
temperatures are from -3°C to 0 °C or below. Proper freezer temperatures are -17°C.
Proper dry storage temperatures are between 10°C and 21°C at 50 to 60 percent humidity.
● Use First In, First Out (FIFO) inventory rotation of products in all storage areas to assure
that oldest products are used first. Products with the earliest use-by or expiration dates
are stored in front of products with later dates.
● Keep products in original packages until use.

Thermometer

● Standardized
• Freezing point - 32°F (°C) for cold foods
• Boiling point - 212°F (100 C) for hot foods
● Cleaned and sanitized to prevent cross contamination

Receiving Dry Goods

● Check dry goods for leaks, flaws, or broken packages. Dry goods should be dry, free of
mold, and free of insects. If the packages are flawed, they should be rejected and put in a
designated area for credit.
● Inspect cans for leaks, incomplete labels, dents, bulges, and other visible signs of damage.
Notify the manager if a damaged can is found.
● Date boxes and cans with receiving date.

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 ● Separate chemicals from foods.
● Check delivery invoice against the items delivered, and the purchase order
● When damages items are found, the manager or designee should call the distributor so
the product can be picked up and returned and a credit issued, or make similar
arrangements with delivery personnel. Do not accept delivery.
● Note on the invoice any items rejected.
Product Quality

● Poor food quality can be a sign that the food has been time-temperature abused.
● Reject food with an abnormal color.
● Reject meat, fish, or poultry that is slimy, sticky, or dry.
● Reject food with an abnormal or unpleasant odor.

Task 8.1 Criteria for accepting Delivery

FOOD CRITERIA TO ACCEPT DELIVERY

MEAT AND POULTRY 41°F (5°C) or colder. Obtained from an approved source.
Stamped with USDA inspection stamp. Good color and no
odor. Packaging clean and in good condition.
SEAFOOD 41°F (5°C) or colder. Obtained from an approved source.
Good color and no off-odors packaging clean and in good
condition.
SHELLFISH 45°F (7°C) or colder. Obtained from an approved source.
Clean shells closed, and no broken shells. Shellstock tags
must be readable and attached.
CRUSTACEA 45°F (7°C) or colder. Obtained from an approved source.
FRESH PRODUCE Clean and good condition. It produce is cut or processed it
is at 41°F or colder.
DIARY PRODUCTS 41°F (5°C) or colder unless labeled otherwise. Obtained
from an approved source. Packaging clean and in condition.
All products are pasteurized.
EGGS Shell eggs at 41°F (5°C) or colder; liquid eggs at 41°F (5°C)
or colder. Shell eggs – clean and uncracked frozen and dry
eggs-pasteurized. Obtained from an approved source.
REFRIGERATED AND FROZEN 45°F (7°C) or colder, if frozen, the product is rock solid.
PROCESSED FOOD Packaging Clean and in good condition. Obtained from an
approved source.
MAP If the product requires refrigerator, it is at 41°F (5°C) or
colder. Obtained from an approved source. Packaging clean
and in good condition. Labels can be read and attached to
the product.
CANNED FOOD Obtained from an approved source. No swollen ends, leaks,
rust, dents. Label can be read and is attached to the
product.
DRY FOOD Obtained from an approved source. Packaging clean and in
good condition. No signs of pest infestation.
DHT Obtained from an approved source. Packaging clean and in
good condition. If product requires refrigeration it is at 41°F
(5°C) or colder. Label is attached and can be read.

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 Baked Goods Obtained from an approved source. Packaging clean and in
good condition. Products are not moldy.
Potentially Hazardous Hot Obtained from an approved source. Temperature at 135°F
foods (57°C) or hotter. Holding containers are clean and in good
condition.

Storage

Food starts to deteriorate as soon as the crop is harvested or the anımal is slaughtered.
The rate off deterioration is related to the growth of spoilage bacteria and mold. Hence food
should be stored under the right environmental conditions (e.g. suitable temperature, humidity,
lighting and atmosphere) to minimize the growth of these micro-organisms and to prevent food
from becoming unsafe or unsuitable during their expected shelf-lives.

Proper storage preserves and prolongs shelf-lives of raw food materials and prevents them
from contamination by food poisoning bacteria, chemicals and foreign bodies that may finally
render the food materials or products unfit for processing or human consumption. Proper storage
is one of the essential steps for preventing food from becoming contaminated.

● All food, chemicals, and supplies should be stored in a manner that ensures quality
and maximizes safety of the food served to residents.
● Cold holding is storing food under refrigeration at 5°C or below, Refrigeration
prevents food from becoming a hazard by slowing the growth of most microbes.
● Some organisms like Listeria monocytogenes is significantly slowed but not stopped
by refrigeration.
● The walk-in refrigerator is the major cold storage area in a food service
establishment.
The temperature of a walk-in refrigerator must be sufficient to adequately hold the
food temperature at 5°C or below. The temperature of a walk-in refrigerator is
usually colder than 5°C to compensate the opening and closing of doors and
demands of adding additional foods for storage and cooling.
● Foods need to be stored to prevent contamination. All cooked foods and foods that
will receive no further cooking should be stored above other foods. Foods need to
be stored to allow enough space for air to circulate around them.
● All canned foods and dry ingredients are stored in a designated area. Foods should
not be stored in areas such as restrooms, furnace rooms, stairwells or hallways.
Foods should be stored off the floor and in closed containers.
● Storage areas should be well ventilated and pest free. Dry storage areas can
become a food source for rodent and insects. Keeping containers closed, in sound
condition and the floor help to keep the storage area pest free. Stock rotation is a
good management practice. Foods and chemicals need to be stored separately.
Chemicals should be stored below and away from foods to prevent chemical
contamination.
No food can be kept indefinitely. Food that is kept for a long time is likely to
become spoiled and attract pest infestation. Effective stock rotation, to ensure that
first-come is used first, is essential to avoiding spoilage and preventing pest
infestation. In addition, good stock rotation has the advantage of helping to keep
the correct levels of stock.
Types of Storage:

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 ● Refrigeration
● Freezer
● Dry Storage

Employees who receive and store food maintain the storage areas, including dry
refrigerated, and freezer storage, by following these steps:

Storage upon Receiving:

● Place foods in the proper storage area (refrigerator or freezer) quickly to avoid bacterial
growth.
● 5°C or lower-refrigerator temperatures
● -3°C to 0°C or below-deep chill storage temperatures
● -17°C or below-freezer temperatures
● 10°C to 21°C at 50 to 60% humidity dry storage temperatures
● Place foods into appropriate storage areas immediately upon receipt in the following order:
● Refrigerated foods-Store foods in designated refrigerators. If food products are stored
together in a refrigerator, they should be placed on shelves in the following order.
● Frozen foods
● Dry foods
Table 8.2 Stacking of Food

Prepared or ready-to-eat foods Top shelf

Fish and seafood item

Whole cuts of raw beef

Whole cuts of raw pork
Ground or processed meats
Raw poultry Bottom shelf

● Keep all food items on shelves that arc at least 6"above the floor to facilitate air circulation
and proper cleaning.
● Store food out of direct sunlight.
● Place chemicals and supplies in appropriate storage areas, away from food.
● Rotate goods when placing them in storage by placing the new items behind the old items
to ensure that the older items are used first (First In, First Out inventory rotational).
● Make sure all goods are dated with receiving date and use-by date.
● Store food in original container if the container is clean, dry, and intact. If necessary;
repackage food in clean, well-labeled, airtight containers. This can also be done after a
package is opened. Food is NEVER put in chemical containers and chemicals are NEVER
placed in food storage containers.
● Store potentially hazardous foods no more than 7 days at 5°C from date of preparation.
● Store pesticides and chemicals away from food handling and storage areas. They must be
stored in original, labeled containers.
To ensure product freshness and quality, use the First In, First Out inventory method!

Storage Don'ts. Do Not Store Food:

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 ● In toilet rooms
● In locker areas
● ln mechanical rooms
● Under piping
● Under sewage lines
● Among chemicals
● With personal items
●
Chemical Storage

Most chemicals are poisonous and must be properly labeled and stored away from:

● Food items
● Single-service items
● Utensils
● Equipment
● Paper goods

Storeroom Sanitation:

● Maintain clean and uncluttered storage areas. Storage areas should be positioned to
prevent contamination from areas where garbage is stored.
● Dispose of items that are beyond the expiration or "use by" dates.
● Store all items on shelves that are at least 6" above the floor to facilitate air circulation and
proper cleaning.
● Check for signs of rodents or insects. If there are signs of the presence of rodents or
insects, notify the foodservice manager.
Temperature Control:

● Check the temperature of all refrigerators, freezers, and dry storerooms at the beginning
of each shift. This includes both internal and external thermometers, where appropriate.
● Refrigerator temperatures should be between 2°C and 5°C.
● Freezer temperatures should be between -23°C and -17°C.
● Storeroom (dry storage) temperatures should be between 10°C and 21°C.
● Temperatures on the appropriate temperature log and initial.
● Take corrective actions if temperatures are out of the recommended range.
● Overload refrigerated storage areas, as this prevents air flow and makes the unit work
harder to stay cold.
● Use caution when cooling hot food in the refrigerator, as this warms the unit and can put
other foods into the temperature danger zone.
● Keep units closed as much as possible to maintain proper temperatures.
● Defrost all units on a regular schedule to aid in proper maintenance and air circulation.
The foodservice manager will:

● Check lags and temperature of storage rooms, freezers, and refrigerators.

● Review logs to make sure there are no temperature deviations.
● Document all corrective action taken on the appropriate forms.
● File logs with HACCP records.
Thawing Food

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 Freezing prevents bacteria from growing, but does not kill them. Improper thawing (e.g.
thawing at room temperature) provides an opportunity for food poisoning bacteria to grow to
harmful numbers and/ or produce toxins. It should be noted that the food safety risk of thawing
frozen ready-to-eat potentially hazardous food is much higher than thawing frozen raw potentially
hazardous food that will be cooked or subject to other pathogen-reduction steps before eating.

All foods will be thawed using appropriate practices to ensure food safety. Thawing foods
may take several hours or days depending on the size of the food item being thawed. Thawing
must be done so that the risk of cross-contamination is reduced, and the time that potentially
hazardous food is in the temperature danger zone (5°C to 60°C) is kept to minimum.

Steps for thawing food include:

● Use one of the three acceptable methods for thawing food.

● Thaw food in the refrigerator at 5°C or below. NEVER thaw food at room temperature.
● Thaw food needed for immediate service under potable running water at 21°C or lower.
Prepare the product within 4 hours of thawing

● Thaw the product in the microwave if product will be cooked immediately as part of the
cooking process.
● Use the lowest shelf in the cooler for thawing raw meat to prevent cross-contamination
and separate raw products from cooked and ready-t0-eat products.
● Do not refreeze thawed food, unless they arc first cooked or processed
The foodservice supervisor will:

● Review procedures to assure they are done correctly.

● Take corrective action as necessary.
● Follow-up as necessary.
Preparation of Safe Food

The preparation and service of foods can involve one or more steps. Regarding of how many
steps may be involved in food production and service, foodborne illness prevention requires
effective food safety measures that ensure good personal hygiene and avoid cross-contamination
and temperature abuse.

During preparation, an important technique that can be used to promote safely is “small batch”
preparation. Food preparation is usually done at room temperature. This is several degrees into
the temperature danger zone. Therefore, one must limit the amount of time the food is in the
danger zone by working is small and manageable amount of potentially hazardous ingredients.

Guidelines in preparing safe food:

● Start with clean, wholesome foods from reputable purveyors. Whenever applicable, buy
government-inspected meat, dairy, and egg products.
● Handle as little as possible. Use tongs, spatulas, or other utensils instead of hands
whenever possible.
● Use clean sanitized equipment and worktables. Clean and sanitize cutting surfaces and
equipment after handling raw poultry, meat, fish, or eggs and before working on another
food.
● Clean as you go. Do not wait until the end of the workday.
● Wash raw fruits and vegetables thoroughly.

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 ● When bringing foods out of refrigeration, do not bring out more than you can process in
an hour.
● Keep foods covered whenever possible unless in immediate use.
● Do not mix leftover with freshly prepared foods.
● Chill all ingredients for protein salads and potato salads before combining.
Keeping Food Out of the Temperature Danger Zone

Anytime that food temperatures are in danger zone, bacterial growth can occur. The
danger zone is the range between 5°C and 60°C.

Limit the time food is in the temperature danger zone Remember, from receiving to
●
service, food should not be in the zone more than four hours total.
● Use your food thermometer to take temperatures. Most menu items have a specific
time and temperature requirements for cooking. Insert the thermometer in
different areas of the product, especially the thickest part. Remember, the
temperature of the equipment (stove, oven, steam, table etc.) is not the best
temperature to check.
● Use batch cooking (preparing food in small amounts).
a. Thaw only what you need and keep it refrigerated
b. Work only with the amount you can prepare in less than four hours. Return food
to the refrigerator if you have to leave to do something else.
c. Cook the food as close to serving time as possible.
Food Thermometers

Food thermometers should be used frequently to maintain food temperature control. They
can measure internal temperature ranging from-180C to 1045C. Food temperatures should be
checked with thermometer regularly. Foods used in outdoors service or in excessively warm room
will require more frequent checking. The food-service operator may also want to record the
temperature readings in a log. This can be very helpful should safe food temperature issue arise
at a later time.

The following are the most commonly used thermometers:

● Bimetal Instant Read-most common food thermometer.

● Thermocouple
● Bimetal-Oven Safe
● Digital
● Infrared
● Oven Thermometer

Preparing Cold Food

Temperatures of all cold food will be taken during preparation to ensure safety of all food
served. All food will be prepared using appropriate practices and procedures to ensure safety and
sanitation.

Employees preparing cold food should:

Take temperatures:

● Use a calibrated thermometer to take the temperatures of potentially hazardous food

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 products.
● Wipe the thermometer stem with alcohol wipes prior to and after taking the temperatures
of food, or wash stem, rinse, and sanitize.
● Record temperatures in the Service Temperature Record.
Prepare cold foods:

● Pre-chill ingredients for food served cold (sandwiches and salads) to below 5°C before
combining.
● Discard thawed potentially hazardous foods that have been above 5°C for more than four
hours.
● Discard cold potentially hazard foods after four hours if they have not been properly held
below 5°C.
Maintain food contact surfaces:

● When possible, use color-coded cutting boards for all products. Red for raw meat, green
for vegetables or fruits, and yellow for raw poultry.
● Food contact surfaces should be smooth, easily cleaned and sanitized, and of appropriate
material.
● Clean and sanitize all food contact surfaces prior to and after use. Cleaning and sanitizing
steps need to be done separately in order to be effective.
Prepare foods:

● Prepare food at room temperature in two hours or less, or the food item should be
returned to the refrigerator. Total time of food at room temperature shall not exceed four
hours.
● Prepare raw products away from other products.
● Clean and sanitize all surfaces, cutting boards, and utensils that have been used in the
preparation of raw meats, poultry, and fish prior to using for fruits, vegetables, and ready
to eat food.
Cooking Food

It is generally recognized that cooking is to increase the palatability and to tenderize and
change the character of food. Cooking, however, is also important in destroying organisms that
may cause diseases. Proper cooking is often the critical control point in preventing foodborne
disease outbreaks.

All foods will be cooked using appropriate practices and procedures to ensure safety. This
includes properly cooking foods to required internal temperatures and taking and recording
temperatures.

Cooking is the thermal heating of foods at sufficient temperature over time to kill
microorganisms in the food. Cooking requirements are based on the biology of pathogens.
Different species of microorganisms have different susceptibilities to heat.

To effectively eliminate pathogens, there are a number of factors to consider the level of
pathogens in the raw product and the initial temperature of the food and the bulk of the food.
Another factor to consider to kill the pathogenic organisms in food, cooking must heat all parts of
the food to the required temperatures.

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 Food characteristics also contribute to the lethality of cooking temperatures. Heat
penetrates different foods at different rates. High fat content reduces the lethality of heat. High
humidity in the cooking container or the moisture content of the food and the lethality of heat.

Employees involved in the production of food must complete the following steps:

Prepare hot foods:

● Cook hot foods to these minimum end-point temperatures or higher. Avoid over-cooking.
Use a calibrated thermometer to check product temperature in thickest part of the item.
● Take end-point cooking temperatures.
● Reduce holding time of foods before serving by using batch cooking.
● Allow temperature of cooking equipment to return to required temperatures between
batches.
● Do not use hot holding equipment to cook or reheat foods.
● Expose food ingredients to room temperature for two hours or less or food item should be
returned to the refrigerator. Total time of food at room temperature shall not exceed four
hours.
● Prepare products that will not be cooked or heated away from other products.

Food Type Minimum Internal Temperature at

minimum time before serving
Poultry 74°C for 15 seconds
Stuffing, stuffed meats, casseroles, and other 74°C for 15 seconds
dishes combining raw and cooked foods.
Potentially Hazardous Foods cooked in 74°C, let food stand for 2 minutes after
microwave cooking, stir during cook process.
Ground or flake meats 68°C for 15 seconds
Pork 63°C for 15 seconds
Beef and Pork roast 63°C for 4 minutes
Beef Steaks, veal, lamb 63°C for 15 seconds
Commercially raised game animals 63°C for 15 seconds
Fish and foods containing fish 63°C for 15 seconds
Shell eggs (for immediate service) (if it is not 63°C for 15 seconds
fully cooked use pasteurize eggs)
Vegetable (canned, frozen, fresh) 57°C for 15 seconds, held above 57°C
Ready-to-eat commercially processed and 57°C for 15 seconds, held above 57°C
package foods.
Table 8.3 Cooking Guidelines

Take temperatures:

● Use a calibrated thermometer to take the temperatures of all potentially hazardous too
products, each batch.
● Wipe the thermometer stem with alcohol wipes prior to and after taking the temperatures
of each food, or wash stem, rinse, and sanitize. Open the sanitizer package with clean
hands.
● Take temperatures in the thickest part of a food item (usually the center). Two readings
should be taken in different locations to assure thorough cooking to the appropriate.

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 ● Record the end-point cooking temperature on the Cooked Food Temperature Log.
The foodservice manager will:

● Review logs daily to ensure that temperatures and corrective actions are being met and
take corrective action as necessary.
● Follow up as necessary and file logs with HACCP records

Holding Food

Once a food is heated or cooked, the food must be maintained at a temperature to limit
the growth of bacteria. The correct hot holding temperature is 60°C. The potential for growth of
pathogenic bacteria increases once a food is reheated than the potential in raw foods. The
spoilage organisms that may be present in raw foods inhibit the growth of pathogenic organism
by competition. Once a food is cooked, these spoilage organism are reduced.

All hot food will be held hot (above 60°C) and cold food will be held cold (below 5°C).
Keep Hot food HOT and cold food COLD. Temperatures of food will be taken routinely to ensure
that proper temperatures are maintained through holding to ensure the safety of the food served
to children. Any conflict between food quality and food safety must always be decided in favor of
food safety. When in doubt about the safety of food, throw it out.

Employees involved in the production of service of food must:

Holding Hot Food:

● Prepare and cook only as much food as is needed (i.e. Use batch cooking).
● Use hot-holding equipment that can keep hot food at 37-6C or higher.
● Follow manufacturer's instructions in using hot-holding equipment [NOTE:
Customize your SOP by including instructions. For example, you may need to indicate that
the steam table wells need to be filled with hot water and at what level.]
● Keep foods covered to retain heat and to keep contaminants from falling into food.
● Measure internal food temperatures at least every two hours using a probe thermometer.
Record temperatures in a food temperature log. If temperatures are below 60 °C then
reheat to 74 °C.
● Discard hot food after four hours if they have not been properly held at or above 60°C.
● Do not mix freshly prepared food with food being held for service.
● Do not add raw food to cooked food.
● Stir food.

Holding Cold Food:

● Use cold-holding equipment that can keep cold foods below 5°C.
● Measure internal food temperatures at least every two hours using a probe thermometer.
Record temperatures in a food temperature log. If temperatures are above 5°C, then
refrigerate.
● Protect cold food from contaminants with covers or food shields.
● Discard cold potentially hazard foods after four hours if they have not been properly held
below 5°C.
● Place cold food in pans or on plates first, never directly on ice. The only exceptions are
whole fruits and vegetables that will be washed after holding.

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 ● Ice used on a display should be self-draining. Wash and sanitize drip pans after each use.

The foodservice manager will:

● Review logs daily to ensure the temperatures and corrective actions are being met.
● Follow up as necessary.
● File temperature logs with HACCP records
Cooling Food

Cooling is a process of removing heat from food quickly enough to prevent microbial
growth. One method is done by placing foods in shallow containers no deeper than 2 inches and
leaving them uncovered until cold, 5°C or below.

When potentially hazardous food is cooled for an extended period, the food is subject to
the growth of a variety of pathogenic micro-organisms. Bacteria grow ideally between 21-49°C.
(The human body temperature falls in this range). The longer the time the food is allowed to be
held in this range, the greater the risk of microbial growth. Excessive time for cooling potentially
hazard food has consistently been identified as one of the leading contributing factors to
foodborne illness.

When cooked food will not be served right away (or is left over and can be saved), it must
be cooled as quickly as possible to prevent microbial growth. Temperatures will be taken during
the cooling process to make sure that time and temperature standards are met to ensure the
safety of food served to residents.

There are two acceptable methods of cooling foods outlined below. Employees involved in
the cooling process of food must observe the following procedures.

One-stage (four hour) method:

● Cool hot cooked food from 57°C to 5°C within four hours using appropriate procedure.
● Take temperatures at four hours to make sure that the appropriate temperature is
reached.
● Reheat food to above 74°C if food has not cooled to 5°C in four hours.
Two-stage method (*recommended in the EDA Food Code)

● Cool hot cooked food from 57°C t0 21°C or lower within two hours, and then cool down to
5°C or lower within an additional four hours, for a total cooling time of six hours, using
appropriate procedure.
● Take temperatures at the two and six hour intervals to make sure that appropriate
temperatures are reached.
● Reheat food to above 74oC if food has not cooled to 5°C in four hours.
*NOTE: The reason that the two-stage method allows six hours to cool is that in the first two
hours of cooling the food is passed through the most dangerous part of the temperature danger
zone, where the growth of microorganisms is ideal.

Factors that affect how quickly foods will cool down:

● Size of the food being cooled-the thickness of the food or distance to its center plays the
biggest part in how fast a food cools.
● Density of the food-the denser the food, the slower it will cool. Chill will take longer than
chicken noodle soup.

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 ● Container in which a food is stored- stainless steel transfers heat from food faster than
plastic. Initially loosely wrap food items. Shallow pans allow the heat from food to disperse
faster than deep pans.
● Size of container.

Food may not move through the temperature danger zone fast enough if the food is still hot
when placed in the refrigerator or freezer or kept in bulk. The hot food may also raise the
temperature of surrounding food items, placing them in the temperature danger zone (5°C-60°C).

Listed below are a few methods than can be used to cool foods more quickly. The methods
can be used alone or in combination in order to cool foods quickly.

Methods for cooling foods:

● Reduce the quantity of the food being cooled. Cut large food items into smaller pieces or
divide large containers of food into smaller containers.
● Use blast chillers or tumble chillers to cool food before placing it into refrigerated storage.
● Use ice-water baths. Divide cooked food into shallow pans or smaller pots then place then
place them in ice water and stir food items frequently.
● Add ice or water as an ingredient. This works for foods that contain water as an
ingredient, such as a soup or stew. The recipe can initially be prepared with less water
than is required. Cold water or ice can be added after cooking to cool the product and to
provide the remaining water required in the recipe.
● Use a steam-jacketed kettle as a cooler. Run cold water through the jacket to cool the food
in the kettle.
● Stir foods to cool them faster and more evenly. Ice paddles (plastic paddles that are filled
with water and frozen) and chill sticks can be used to stir foods through the cooling
process. Stirring food with these cold paddles chills food very quickly.
The foodservice manager will:

● Review logs daily to ensure temperatures and corrective actions are being met.
● Follow up as necessary.
● File temperature logs with HACCP records.
Service Temperatures

Temperatures of all hot and cold foods are taken during service to ensure that foods are
maintained at appropriate temperatures to ensure the safety of food served.

Employees who will be setting up the service carts and serving food must follow these
procedures:

● Use calibrated thermometer to take temperatures of food products at time of service.

● Wipe the clean thermometer stem with a new alcohol wipe prior to taking the temperature
of any food item.
● Take temperatures of all hot potentially hazardous foods as soon as they are put on the
service cart or just before service. Take temperatures of all cold potentially hazardous
foods as they are put on the service cart or just before service. Take temperature of milk
before taking to rooms.
● Record temperatures on the Service Temperature Log and initial.

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 ● Check to make sure that all temperatures are within the critical limits.
● Hot foods are above 6o°C.
● Cold foods are below 5°C.
● Take corrective action, if needed. If hot foods are below 60°C, they must be reheated to
above 74°C before putting on the service cart.
● Take corrective action, if needed. If cold foods are 5°C or above, they must be chilled to
below 5°C.

The foodservice supervisor will:

● Check the logs on a daily basis to ensure that they are completed and that the
temperatures are appropriate.
● Review the log to see if there were temperature deviations.
● Check corrective action taken to determine if it was appropriate.
● Follow-up as necessary.
● File the logs in the HACCP file located in the main office.

Service of Food

Once food has been prepared for serving it will no longer undergo any heat treatment. It
is therefore important not to recontaminate food by practicing proper serving methods that would
assure the consumers of safe and hygienic food. The most common food safety problems found
during service or display of food are (a) inadequate temperature control and (b)
cross-contamination.

Employees involved in the service of food must observe the following procedures:

Cleaning and sanitation:

● Clean the area on and around the service line, using warm soapy water and clean cloths.
Thoroughly rinse area after cleaning.
● Sanitize the area on and around the service line, using an approved sanitizer.
● Wipe down area before service begins, and as needed throughout service.
● Cloths used for cleaning food spills should not be used for anything else.

Service utensils/service ware:

● Store utensils properly with the handle extended above the container, or on a clean,
sanitized food-contact surface.
● Use serving utensils with long handles to keep hands away from the food item.
● Clean and sanitize utensils before using them, and use separate utensils for each food
item.
● Handle glassware and dishes properly.
● Hold flatware and utensils by the handles.
Practice good personal hygiene:

● Wash hands before handling place settings or food.

● Do not touch cooked or ready-t0-eat foods with bare hands. Always use gloves or utensils.
● Wash hands between each different task. For example, if the same employee is loading

18
 dirty dishes and taking out clean dishes, a thorough handwashing must be done between
the two tasks. Hand dips are not used
Service:

● Take temperatures of foods at the beginning of each service period.

● Record temperatures on Service Temperature Record and initial.
● Take temperatures of foods when changing pans of food to assure proper serving
temperature are achieved.
The foodservice manager will:

● Supervise employees to ensure that proper service techniques are being followed.
● Review logs daily to ensure temperatures and corrective actions are being met.
● Follow up as necessary.
● File logs with HACCP records.
Reheating Food (Leftovers)

Reheating is the thermal process to heat foods that have been previously cooked and
cooled in a food service establishment. Proper reheating can eliminate a major portion of
pathogens. Proper reheating is heating a food to 165° F within two hours.

The more a food is processed, the greater the risks. When food is held, cooled and
reheated, there is an increased risk from contamination caused by personnel, equipment,
procedures and other factors. When food is cooked and cooled the product goes through the
danger zone (optimal temperature range for microorganisms to grow) several times which also
increase the risks.

To reheat foods quickly:

● Reheat in small quantities.

● Use preheated ingredients.
● Stir foods frequently.

Employees reheating food should:

● Remove leftover food from the freezer/refrigerator.

● Check the temperature of the food to make sure it is lower than 5°C using a calibrated
thermometer.
● Reheat food so that all parts of the food reach a temperature reading of 74°C for 15
seconds using an oven, stove, or steamer. The goal is to take the food through the
temperature danger zone (5° C-60°C) as quickly as possible. Record reheated
temperature. Discard food that has not reached this temperature within two hours.
● Serve the food immediately, or place the food in a steam table or in a pro-heated hot cart
and recheck temperature to make sure temperature is at or above 60°C.
● Check the temperature of the food before serving if the food has been held.
● Discard any potentially hazardous foods held in the temperature danger zone (5°C t0
60°C) for more than four hours.

Food Packaging

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 In addition to prolonging shell-life, retaining quality and nutritional values as well as
providing a water vapor /gas barrier packaging is important for preventing food from being
contaminated with chemicals, physical matters and bacteria.

Packaging materials should not endanger the safety and suitability of the food contact with
them. They should be suitable for the food to be packed, non-toxic, durable and clean. Chemicals
from packaging materials should not migrate into the food, and if migration occurs, there should
be no known toxic effects to consumers.

Packaging materials may contaminate food if they are not clean. They should thus be kept
in their original packages and stored in clean areas where they are not exposed to risks of
contamination.

● Packaging materials should be appropriate for the food to be packed and sufficiently
durable to withstand the conditions of processing, storage and transportation.
● Packaging materials should not pose a threat to the safety of the food to be packed.
● Packaging materials and design should provide adequate protection for the food to be
packed to minimize contamination and prevent damage.
● Packaging of food should be carried out under hygienic conditions to protect the food from
risks of contamination.
● Packaging and wrapping of food should be carried out under hygienic conditions by staff
with appropriate training in food hygiene and food safety.
● Packaging materials should be stored and handled under hygienic condition to minimize
the risks of contamination and deterioration.

Transportation of Foods from Central Kitchens to Satellite Locations (Temporary and

Mobile Food Facilities)

The popularity of temporary and mobile facilities such as street fairs, festivals, catering,
food sampling, and mobile arts increased rapidly during the past decade. The public patronizes
these events in increasing numbers. In addition to the opportunity for community involvement,
commercial and non-commercial organizations are finding it profitable to sell food at temporary
facilities.

Transportation of food provides a significant opportunity for contamination and spoilage.

Contamination may occur if food is carried in dirty or inappropriate containers or vehicles, or is
transported together with toxic chemicals: or is inadequately covered, or packaging becomes
damaged by poor handling. A further risk is introduced if potentially hazardous food is transported
under ambient temperature that encourages growth of pathogenic bacteria.

All foods will be transported in a manner that ensures quality and safety of food. Practicing
the food and food preparation equipment from contamination is the function of the structure. A
temporary food stand should have:

● An overhead covering.
● An enclosed area except for the serving windows and an entry door.
● A source of hot and cold potable running water for handwashing, cleaning, and sanitizing.
Employees involved in the production and/or transportation of food from a central or regional
kitchen to a satellite location must be responsible for both the safety and sanitation of food
handled. Steps include:

20
 ● Preheating holding equipment.
● Use calibrated thermometers to take temperatures of food.
● Calibrate thermometers weekly or sooner if dropped.
● Record temperature and time in Temperature Log and initial.
Employees at Central or Regional Kitchen:

●Take temperature of food when it leaves the central kitchen. Hot foods should be at or
above 60°C and cold food should be below 5°C.
● Record temperatures in log and initial.
● Take temperature of food when it is returned from a satellite location.
● Discard cold foods that arc above 5° C.
● Discard hot foods that are not above 60°C.
● Chill hot foods that are above 60eC. The product must be cooled to 21•C in two hours
from the last 60°C reading. If that is not possible, dispose of food. If it is possible, cool to
21°C in two hours and to 5°C or below in four additional hours.
● Record temperature in log and initial.
● Record the product name, date, temperature, and time.
● Place chilled food in freezer.
Employees Satellite Location:

● Take temperature of food when it arrives at the satellite location and record.
● Check temperature of food on serving lines every two hours, or more often if temperatures
are near the temperature danger zone (5°C - 60°C).
The foodservice manager will:

● Review logs daily to ensure the temperatures and corrective actions are being met.
● Follow up as necessary.
● File temperature logs in HACCP file.

LEARNING POINTS

Quiz No.8
(10 Points)

Multiple Choice: (1 Point Each)

Instruction: Write your answer on the space provided after each number. Use capital letters only.

1. _________ It refers to the path from receiving through storing, preparing, cooking
holding, serving cooling and reheating that the food follows in a food-service operations.

A. Food Chain
B. Flow of Food
C. Food Web
D. Food Cycle

2. The following are the basics of food safety in food production flow, EXCEPT:

A. Practice good personal cleanliness

B. Prevent cross contamination

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C. Wash hands thoroughly and frequently
D. Maximize the time food spends
3. ________ Purchase specification are important to both buyer and management. They are
the guidelines that detail the characteristics of a product, including such properties as which of
the following:

A. Quality Grade
B. Contents
C. Packaging
D. All of the above

4. ________ What are the two most important factors to control in receiving food items?

A. Temperature and Time

B. Time and Packaging
C. Temperature and Packaging
D. Temperature and Smell

5. ________ What is the first line of defense in preventing food-borne illness?

A. Obtain food from safe approved sources

B. Obtain food from a friendly supplier
C. Obtain food from a close family member
D. Obtain food from a relative supplier

Criteria: Multiple Choice - 5 Points

Essay - 5 Points

6-10. Describe the process of reheating food and discuss the advantages and disadvantages of
this method.

_______________________________________________________________________________
_______________________________________________________________________________
_______________________________________________________________________________
_______________________________________________________________________________
_______________________________________________________________________________

LEARNING ACTIVITIES

Something to do…

Assignment No.4
(20 Points)

Instruction: Lets apply Food Packaging, see methods below for reference; submit with attached
photo documentation on this activity for evaluation purposes.

22
Packaging materials should not endanger the safety and suitability of the food contact with them.
They should be suitable for the food to be packed, non-toxic, durable and clean. Chemicals from
packaging materials should not migrate into the food, and if migration occurs, there should be no
known toxic effects to consumers.

● Packaging materials should be appropriate for the food to be packed and sufficiently
durable to withstand the conditions of processing, storage and transportation.
● Packaging materials should not pose a threat to the safety of the food to be packed.
● Packaging materials and design should provide adequate protection for the food to be
packed to minimize contamination and prevent damage.
● Packaging of food should be carried out under hygienic conditions to protect the food from
risks of contamination.
● Packaging and wrapping of food should be carried out under hygienic conditions by staff
with appropriate training in food hygiene and food safety.
● Packaging materials should be stored and handled under hygienic condition to minimize
the risks of contamination and deterioration.

Criteria: Photo Documentation - 10

Description of the Activity - 10
Total: 20 Points

REFERENCES

Food Flow
https://www.slideshare.net/enairrasaint/haccp-and-food-flow

A. Books and E-books

2019 Risk Management w/ HACCP

Mylene A. Yeung

2018 Risk Management for Tourism and Hospitality Management

Jovid Maricar H. Maranan, D.B.A. , Mario H. Maranan, D.P.A. ,
Cristina O. Nazareno-Caluza, Ph. D.

Automation in tourism industry and hotel management, 2018

Yaduraj Choudhary, New Delhi: Random Publications

Hospitality Security and Services, 2017

3G E-Learning

Hotel and Resort design, 2018

Habita Architects, Australia: The Images Publishing Group

Food safety: the science of keeping food safe 2nd edition, 2018

23
 Ian C. Shaw, London: Wiley Black Well

Trends and development in tourism industry, 2018

Ravindra Ahuja, New Delhi: Random Publications

Inventory Management, 2017

Sandeep Choudhary, New Delhi: Random Publications

Basics of hospitality history and development evolution, 2018

Shweta Singh, New Delhi: Random Publications

B. Journals /Magazines

Tourism Security 2020

1st Edition
Strategies for Effectively Managing Travel Risk and Safety
Author: Peter Tarlow
Published: June 6, 2014
https://www.elsevier.com/books/tourism-security/tarlow/978-0-12-411570-5

Hospitality Security
1st Edition
Managing Security in Today’s Hotel, Lodging, Entertainment and Tourism Environment
Author: Darell Clifton
Published: May 29, 2012 by CRC Press
https://www.routledge.com/Hospitality-Security-Managing-Security-in-Todays-Hotel-Lodging-Enter
tainment/Clifton/p/book/9781439874363

Food Safety and Risk Management at Catering Level during the COVID-19
Department of Hospitality Management, Faculty of Management and Hospitality, Hong
Published: July 10, 2020
Kong Corresponding author: Leung Kin Hang Paul, Department of Hospitality Management,
Faculty of Management and Hospitality, Hong Kong
https://biomedres.us/pdfs/BJSTR.MS.ID.004756.pdf

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