THE FLOW

OF FOOD

Part 1: STORAGE

PREPARED BY NOMER YUZON FOR HM1

THE FLOW
OF FOOD
Part 2:
PREPARATION
PREPARED BY NOMER YUZON FOR HM1
GENERAL PREPARATION
PRACTICES
WHEN PREPPING FOOD:
⚫ Make sure workstations,
cutting boards, and utensils
are clean and sanitized
⚫ Only remove as much food
from the cooler as you can
prep in a short period of
time
o This limits time-
temperature abuse
⚫ Return prepped food to the
cooler or cook it as quickly
as possible

8-2
 GENERAL PREPARATION PRACTICES

CORRECTIVE ACTIONS:
⚫ Food must be thrown out in the following situations
o When it is handled by staff who have been restricted or excluded from the operation due to
illness
o When it is contaminated by hands or bodily fluids from the nose or mouth
o When it has exceeded the time and temperature requirements designed to keep food safe

8-5
 THAWING

FOUR METHODS FOR THAWING FOOD:

1. Thaw food in the refrigerator or cooler
2. Submerge food under running water
3. Thaw food in a microwave, only if
cooked immediately after thawing
4. Thaw as part of the cooking process

8-6
THE FLOW
OF FOOD
Part 3:
COOKING
PREPARED BY NOMER YUZON FOR HM1
 MINIMUM INTERNAL COOKING TEMPERATURES

CHICKEN GROUND MEAT SEAFOOD MEAT RICE, VEGETABLES

165°F (74°C) 155°F (68°C) 145°F (63°C) 145°F (63°C) 135°F (57°C)

8-21
COOKING FOOD IN
THE MICROWAVE
OVEN
GUIDELINES FOR MICROWAVE
COOKING:
⚫ Cover food to prevent the surface
from drying out
⚫ Rotate or stir it halfway through
cooking so heat reaches the food
more evenly
⚫ Let it stand for at least two
minutes after cooking to let the
food temperature even out
⚫ Check the temperature in at least
two places to make sure the food
is cooked through

8-27
PARTIAL COOKING DURING PREPPING
If partially cooking meat, seafood, poultry, or eggs
or dishes containing these items:
 NEVER cook the food longer than
60 minutes during initial cooking
 Cool the food immediately after
initial cooking
 Freeze or refrigerate the food after cooling it
 Heat the food to at least 165˚F (74˚C) for 15
seconds before selling or serving it
 Cool the food if it will not be served immediately or
held for service

8-30
THE FLOW
OF FOOD
Part 4: SERVING

PREPARED BY NOMER YUZON FOR HM1

 HANDLING DISHES AND GLASSWARE:
Correct

Incorrect

9-6
SERVING FOOD SAFELY

 Kitchen Staff
 Use clean and sanitized utensils for serving
 Store serving utensils properly
 Minimize bare-hand contact with ready-to-eat food
 Practice good personal hygiene

 Servers
 Glassware and dishes should be handled properly
 Glassware and dishes should not be stacked when serving
 Flatware and utensils should be held at the handle
 Minimize bare-hand contact with food that is ready to eat
 Practice good personal hygiene
 Servers must wash their hands before handling food or place settings