RISK MANAGEMENT AS APPLIED TO SAFETY, SECURITY, AND

SANITATION
Types of Thermometer

FOOD PRODUCTION OPERATION
THE FLOW OF FOOD
 The path that food takes through the food service
operation. It begins when you buy the food and ends
when you serve it
Receive-Store-Prepare-Cook-Hold-Cool-Reheat
Purchasing, receiving, storing, preparation, cooking, holding,
cooling, reheating, serving
Thermocouples
Bi-metallic stemmed thermometer
Thermometers
Immersion Probe – measures temperature of liquids
Surface Probe – measures temperature of flat cooking
surfaces
Penetration Probe – measure internal temperature of food
Infrared Thermometers – designed to measure surface
temperatures of food and equipment

 Remove barriers between product and thermometer

Preventing Cross Contamination
 Hold thermometers as close to product as possible
 Separating equipment (without touching it)
 Cleaning and sanitizing  Follow manufacturer’s guidelines
 Prepping food at different times
Using Thermometers
 Buying prepared food
 Keep clean
Time-Temperature Abuse  Measures internal temperatures in the thickest part
 Cooked to the wrong internal temperature of the product
 Held at the wrong temperature  Calibrate regularly
 Cooled or reheated incorrectly  Never use glass thermometers

Avoiding Time-Temperature Abuse Calibrating thermometers

 Monitoring Ice-Point Method

 Tools Step 1 fill container with crushed ice and water
 Recording
 Time and temperature control Step 2 submerge sensing area of stem or probe for 30
 Corrections seconds

Monitoring Time and Temp
Discard food if kept in the temperature danger zone
(between 40 degree Fahrenheit to 140 degree Fahrenheit or
5 degree Celsius to 60 degree Celsius) for longer than four
hours
The thermometer may be the single most important tool you
have to protect food
Step 3 hold calibration nut and rotate thermometer head
until it reads 32 degree Fahrenheit (0 degree Celsius)
Boiling-Point Method
 Step one bring a pan of water to a boil
 Step two submerge sensing area of stem in boiling
water for thirty seconds
 Step three adjust calibration nut until thermometer
reads 212 degree Fahrenheit (100 degree Celsius)
  Deal with only reputable, dependable suppliers

Checking Temperatures Purchase Specifications

 Meat, poultry, fish insert stem/probe into thickest  Quality

portion  Weight
 Packaged food insert stem/probe between two  Count
packages  Contents
 Milk and other liquids Submerge stem/probe in  Packaging
liquid
 Bulk liquids fold bag over stem/probe General Receiving Guides
 Live shellfish insert stem/probe into middle of case  Train employees
 Inspect immediately
 Receive one at a time
 Plan ahead
 Have information at hand
 Correct mistakes immediately
 Label for storage
 Schedule during off-peak hours
 Keep area clean
 Have a backup menu plan

Temperature

 Use thermometers to check food temperatures

during receiving
 Deliveries should meet he following temperatures
criteria:
- Cold: 41 degree Fahrenheit or lower
- Frozen: reject those with:
Fluids or frozen liquids appear in case
bottoms
Ice crystals in the product or packaging

Packaging

 Packaging of food and non-food items should be

intact and clean. It should protect food and food-
contact surfaces from contamination
RECEIVING
Rejection points:

Damage – with tears, holes, or punctures in their

Purchasing and Receiving packaging. Can with swollen ends, rust or dents. Items
Responsibility for the safety of food that enters your with broken cartons or seals or dirty wrappers
establishment rests with YOU! Liquid – with leaks, dampness, or water stains

Pests – with signs of pests or pest damage

Objectives of an effective purchasing program: Dates – with expired code or use-by dates
 Buy product that is best suited for the menu
 Buy the proper quantity
 Pay the right price
 Color – reject food with an abnormal color
Texture – reject meat, fish, or poultry that is slimy, sticky
or dry. Also reject it if has soft flesh that leaves an
imprint when you touch it.
Odor – reject food with an abnormal or unpleasant odor
*Any item that does not meet the company’s standard
for quality
Receiving Fresh Meat
Accept
 Beef color: Bright cherry red
 Lamb color: Light red
 Pork color: Pink lean meat, white fat
 Texture: Firm; springs back when touched
Reject
 Color: Brown or greenish-brown, green, or purple
Blotches; black, white, or green spots
 Texture: slimy, sticky, or dry
 Packaging Broken cartons, dirty wrappers, or torn
packaging
 Odor: Sour odor
Receive at 41 degree Fahrenheit (5 degree Celsius) or lower
Receiving Fresh Poultry
Accept
 Color: no discoloration
 Texture: Firm; springs back when touched
 Packaging: Should be surrounded by crushed, self-
draining ice
Reject
 Color: Purple or green discoloration around the
neck; dark wing tips (red wing tips are acceptable)
 Texture: Stickiness under the wings or around joints
 Odor: Abnormal, unpleasant odor
Receive at 41 degree Fahrenheit (5 degree Celsius) or lower
Receiving Fresh Fish
Accept
 Color: Bright red gills; bright shiny skin
 Odor: Mild ocean or seaweed smell
 Eyes: Bright, clear, and full
 Texture: Firm flesh that springs back when touched
Reject
 Color: Dull gray gills; dull dry skin
 Odor: Strong fishy or ammonia smell
 Eyes: Cloudy, red-rimmed, sunken
 Textures: Soft; leaves an imprint when pressed
Receive at 41 degree Fahrenheit (5 degree Celsius) or lower
Receiving Live Shellfish
Accept
 Odor: Mild ocean or seaweed smell
 Shell: Hard and heavy for lobsters and crabs
 Condition: Shipped alive; packed with seaweed and
kept moist
Reject
 Odor: Strong fishy smell
 Shell: soft
 Condition: dead on arrival; tail fails to curl when
lobster is picked up
Receive at 4c5degree Fahrenheit (7 degree Celsius) or lower
Receiving Live Shellfish
Accept
 Odor: Mild ocean or seaweed smell
 Shell: Closed and unbroken
 Condition: if fish, they are received alive
Reject
 Odor: strong fishy smell
 Shell: open shells that do not close when tapped;
broken shells
 Condition: dead on arrival
 Texture: slimy, sticky, or dry
Receive at 45 degree Fahrenheit (7 degree Celsius) or lower
Receiving Fresh Eggs

Accept Receiving Fresh produce

 Odor: None Accept

 Shells: Clean and unbroken
 Conditions Vary depending on product
 Condition: Firm ,high yolks that are not easy to break
and whites that cling to yolk Reject
Reject  Odor unpleasant
 Condition Signs of insect infestation; cuts or
 Odor: Abnormal smell
mushiness; discoloration wilting or dull appearance
 Shells: Dirty and cracked
Receiving temperatures vary
Receive at 45 degree Fahrenheit (7 degree Celsius) or lower

Receiving Processed Food

Accept

 Packaging Intact and in good condition

Reject

 Packaging Torn/holes; expired use-by dates

Refrigerated Processed foods

Receive at 41 degree Fahrenheit (5 degree Celsius) or lower

(unless otherwise specifies)

Inspection Vs Grading

Accept
Receiving Frozen Processed Food
 Milk Sweetish flavor
 Butter Sweet flavor, uniform color, firm texture Accept
 Cheese Typical flavor and texture, uniform color
 Packaging Intact and in good condition
Reject
Reject
 Milk Sour, bitter, or moldy
 Packaging Large ice crystals on product/ package;
 Butter Sour, bitter, or moldy taste; uneven color; soft
water stains/ liquid on packaging, abnormal color,
texture
dry texture
 Cheese Unnatural mold; uneven color; abnormal
flavor or texture

Receive at 41 degree Fahrenheit (5 degree Celsius) or lower

(unless specified by law)

Map, Vacuum-Packed, Sous Vide Foods

Accept

 Packaging Intact and in good condition

Reject

 Packaging Leaking; expired code date

 Appearance Unacceptable product color; appears
slimy or bubbles

Receive at 41 degree Fahrenheit (5 degree Celsius) or lower

(unless specified)

Receiving Canned Foods

Reject if:

 Swollen ends
 Leaks and Flawed seals
 Rust and Dents
 No labels

Receiving Dry Foods

Packaging

Reject if

 Holes, tears, punctures

 Dampness or moisture stains

Product

Reject if

 Contains insects or eggs, rodent droppings

 Abnormal color or odor
 Spots of mold
 Slimy