Chapter 5 Food Flow & Prevention of Cross Contamination Notes PDF

Chapter 5 Preventing Cross The path that food moves through: purchasing and receiving, storing, prepping, cooking, holding,...

Chapter 5 Preventing Cross The path that food moves through: purchasing and receiving, storing, prepping, cooking, holding, Contamination cooling, reheating, and serving Cross contamination can occur at almost any point within the flow of food. Prevent by: Use separate equipment for raw and ready-to-eat food Food is being time- Use colored cutting boards and temperature abused utensil handles. whenever it is handled in Clean and sanitize before and after tasks Pathogens these ways: Prep raw and ready-to-eat at different rapidly 70°F grow - It is cooked to the times wrong minimum If possible prep RTE food before 120°F internal temperature raw food. 41°F - 135°F It is held at the wrong Buy prepared food temperature Examples precooked chicken Pathogens It is cooled or breasts or chopped lettuce survive and reheated incorrectly grow Indicator Head Calibration nut Stem Dimple Sensing Area (same thing- just different technology inside) Measures temperatures through a metal probe Displays temperatures digitally Sensing area is at the tip, which is good for checking the temperature of both thick and thin food  Infrared (laser) Thermometers Measures the temperature of food and equipment surfaces Maximum Registering Thermometer Can NOT measure air temperature or internal temperature of food Indicates the highest temperature Can NOT measure temperatures through reached during use. metal or glass Used where temperature readings cannot be continuously observed Works well for checking the final rinse temperature in dishwashing................................... machines................................... Time-Temperature Indicator (TTI) Tags attached to packaging by the Thermometers can lose their accuracy when they manufacturer are bumped, dropped, or when they go through Color change appears in the TTI extreme temperature change. window if the food has been time- temperature abused during shipment or storage An adjustment given to a thermometer to make Color change is not reversible it give a correct reading Devices inside Delivery Trucks Thermometers that cannot be calibrated should be These devices constantly monitor and replaced. Others might need to be sent back to the record temperatures. manufacturer for calibration. The manager can check the device during receiving to make sure food remained at safe temperatures while it was being shipped. Involves adjusting the thermometer to the temperature at which water freezes- 32°F Procedure: Fill a large container with ice. Add tap water until the container is full. Thermometers must be washed, rinsed, Keep the sensing area sanitized, and air-dried. submerged for 30 seconds. Keep storage cases clean as well. Adjust the thermometer so it Calibrate thermometers regularly. reads 32°F Thermometers that measure the temperature of food need to be accurate to within + or - 2°F Thermometers that measure the temperature of air need to be accurate to within + or - 3°F Involves adjusting the thermometer Glass thermometers are only allowed to the temperature at which water when enclosed in shatterproof casing boils- 212°F When checking the temperature of Procedure: food, insert the thermometer stem or Bring clean tap water to a boil probe into the thickest part of the in a deep pan food. Take another reading in a Put the thermometer stem or different spot. The temperature may probe into the boiling water & vary in different areas wait 30 seconds Adjust the thermometer so it reads 212°F