1.

Illustrate why the flow of food describes what happen to food from the time it
enters the workplace until it is served to customers.
 Food Product FlowIt refers to a process of receiving, storing, preparing, cooking,
holding, serving, cooling and reheating that the food goes through in a food service
facility.
 Each step in the flow of food is a general food safety procedure that should be followed
to help reduce the risk of contamination and mishandling which could consequently lead
to foodborne illness outbreaks.
 PurchasingEffective purchasing paves the way for a successful food service operations.
Purchasing is a highly skill-based activity that requires a wide-ranging knowledge of
products and market conditions.
 Purchasing involves obtaining foods in the right quantity, of the best quality, at the right
time, in the right place, and for the most economical price.

 
 
2. What are the precautionary measures to keep food out of the temperature danger zone
            (TDZ)?
 In order to reduce your risk of food poisoning, make sure to keep your foods out of the
danger zone. Refrigerate all foods at or below 40°F within two hours of it being out, or
one hour if it's 90°F or warmer out. Before eating leftovers, reheat any leftover foods to a
minimum internal temperature of 165°F.
 
 
3. Discuss the 4 Safe Methods to Thaw Foods.

1.Defrosting Food In The Refrigerator The safest way to defrost food is in the refrigerator. When
food is defrosted in the refrigerator, the food doesn’t need to pass through the temperature danger
zone. This is why it’s the safest of all defrosting methods. To defrost food in the refrigerator,
ensure that the temperature is 4°C (40°F) or below and that the items being defrosted are placed
on the lowest shelves to prevent dripping or splashing. It can take quite a long time to defrost
food in a refrigerator. Large items, such as frozen turkeys, can take several days to defrost as you
need to allow at least 24 hours for every 2.5kg. Even small items will take at least a full day to
defrost.

2. Defrosting Food In The Microwave Microwave ovens can be quite useful for defrosting small
items quickly. It’s important to remember that heat isn’t distributed evenly through food when
using a microwave, so it will be necessary to stir the item during the defrosting process.
Microwave defrosting is only recommended for food items that are to be cooked immediately
after defrosting

3. Defrosting Food As Part of The Cooking Process Some food items have been designed to be
cooked from frozen such as hamburger patties, frozen vegetables and frozen pastry. This method
should only be used for foods designed to be cooked this way. Always follow the manufacturer's
instructions and check the internal temperature of the food before serving

4. Defrosting Food Under Cold Running Water Defrosting under cold running water is the least
preferred method of defrosting as it can be quite easy for the food item to reach temperatures
within the temperature danger zone. If you must use this method, then use a clean and sanitised
sink, and completely submerge the food item under running potable water of 20°C (60°F) or
lower. The food should be held in leak-proof, waterproof packaging. The sink must be large
enough to allow the food item to be completely covered, and defrosting must be completed
within 2 hours or less. Don’t forget to clean and sanitise the sink after defrosting food in it.