Chapter 5

The Flow of Food:

An Introduction

5-1
Learning Objectives

At the end of the chapter the participants must

be able to:
 Identify methods of preventing cross contaminations
 Identify methods of preventing cross time-
temperature abuse
 Identify different types of temperature-measureing
devices and their uses
 Calibrate and maintain different types of temperature-
measuring devices
 Properly measure the temperature of food at each
point in the flow of food

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The Flow of Food

5-3
The Flow of Food

To keep food safe:

 Prevent cross-contamination
 Prevent time-temperature abuse

5-4
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

5-5
Preventing Time-Temperature Abuse
The Temperature
This includes: Danger Zone

 Minimizing the time food spends in

Microorganisms survive and grow

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

5-6
Temperature-Measuring Devices
Bimetallic Stemmed Thermometer

Indicator Head

Calibration Nut

Holding Clip

Stem

Sensing Area

Dimple
5-7
Temperature-Measuring Devices

Thermocouples and Thermistors

 Measure temperature through a
metal probe or sensing area
 Display results on a digital readout
 Often come with interchangeable
probes

Immersion Probe Surface Probe Penetration Probe

Photos courtesy of Cooper-Atkins Corporation
5-8
Temperature-Measuring Devices

Infrared Thermometers
 Used to measure the surface
temperature of food and
equipment
 Must be held as close to the
product as possible
 Remove barriers between
thermometer and product
 Follow manufacturers’
guidelines

Photos courtesy of Cooper-Atkins Corporation 5-9

Calibrating Thermometers

Calibration
 Adjusting a thermometer in
order to get an accurate
reading

Two methods
 Boiling-point method
 Ice-point method

5-10
Calibrating Thermometers

Boiling-Point Method
11. Bring clean tap water to a boil
22. Submerge the sensing area of the
thermometer stem or probe in the
water for thirty seconds
33. Hold the calibration nut and
rotate
the thermometer head until it
reads 212°F (100°C)
Note: The boiling point of water
varies depending upon your
elevation

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Calibrating Thermometers
Ice-Point Method
1 2 3

Fill a large Submerge the Hold the calibration

container with thermometer stem nut and rotate the
crushed ice and or probe in the thermometer head until
water water for thirty it reads 32˚F (0˚C)
seconds
5-12
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

5-13
Apply Your Knowledge: Test Your Food Safety Knowledge

1. True or False: Chicken held at an internal temperature of

125°F (52°C) has been temperature abused
2. True or False: Infrared thermometers are best for
measuring the internal temperature of food

3. True or False: When checking the temperature of a roast

using a bimetallic stemmed thermometer, only the tip of
the thermometer stem should be inserted into the product

4. True or False: A thermometer calibrated by the boiling-

point method must be set to 135°F (57°C), after being
placed into the boiling water

5. True or False: Washing and rinsing a cutting board

will prevent it from cross-contaminating the next
product placed on it
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5-2
Apply Your Knowledge: Pick the Right Thermometer

Which temperature-measuring device

should be used to check the following?

1
1. Internal temperature of a hamburger patty
2
2. Surface temperature of a steak
3
3. Internal temperature of a roast
4
4. Internal temperature of a large stockpot of soup

B. Thermocouple C. Bimetallic stemmed

A. Infrared thermometer
thermometer

5-10
5-15
Apply Your Knowledge: Calibrate the Thermometer

Put the steps for calibrating a thermometer in

the proper order:
A.
A Rotate the head of the thermometer
until it reads 32 F (0 C)
B.
B Submerge the sensing area of the thermometer
stem or probe, and wait for the reading to steady
C.
C Fill a container with crushed ice and clean tap water

D.
D Hold the adjusting nut with a wrench or other tool

5-15
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