i pi u

B J
Following the
yn a
Food Product
v el
Flow
L o
Dr
Prepared by:
Dr Lovelyna Benedict Jipiu 4
1
  The flow of food within a
ip i u
food establishment:
 begins when food is
B J
purchased

yn a
v el
o
 ends when the food is

r L served or sold to the

D
customer

Flow of food
RP: Dr Lovelyna Benedict Jipiu HTF480/HTF533
2
  Purchasing product
i pi u
specifications
include:
B J
 Quality grade

yna
 Weight

v el
o
 Count

r
 Contents
L
D  Packaging type

Purchase from reputable suppliers only

RP: Dr Lovelyna Benedict Jipiu HTF480/HTF533

3
  Reputable suppliers will ensure products are:
ip i u
 Delivered in vehicles that are
clean and in good repair
B J
n a
 Maintained at safe temperatures if they are

y
el
perishable and PHF (TCS)

v
o
 Protected from damage

r L Loaded in a manner that

D
separates food from
non-food items

Inspect food delivery vehicles for

cleanliness and temperatures
RP: Dr Lovelyna Benedict Jipiu HTF480/HTF533
4
  Determine food quality
i pi u
by using sensory
evaluation including:
B J
 Sight
yn a
 Touch

v el
 Smell

L o
Dr  When in doubt,
throw it out

Determine food quality before you accept it!

RP: Dr Lovelyna Benedict Jipiu HTF480/HTF533
5
  Check the temperature of all PHF

i pi u
J
(TCS) products before accepting
them to ensure they are not in the
Temperature Danger Zone

a B
l yn


v e
Refuse or return products that:

o
L
 Show signs of spoilage

r
 Do not meet quality standards

D  Are delivered in damaged

packaging

Refuse or return products that are delivered in

defective packages
RP: Dr Lovelyna Benedict Jipiu HTF480/HTF533
6
  Reduced Oxygen Packaging (ROP) is any
i pi u
removed or replaced by another gas
B J
packaging method where the oxygen has been

yna
l
 ROP methods include:
 Cook-chill

ov e
L
Controlled Atmosphere Packaging

r


D
 Modified Atmosphere Packaging (MAP)
 Sous Vide
 Vacuum packaging
Reduced Oxygen Packaged
(ROP) salad greens
RP: Dr Lovelyna Benedict Jipiu HTF480/HTF533
7
  Check product
i pi u
packaging for:
 Leaks
B J
 Bulges
yn a ???

 Dents
v el
o
 Broken seals
L
Dr  Missing labels
 Rust
Do not accept cans if they leak or bulge at either end

RP: Dr Lovelyna Benedict Jipiu HTF480/HTF533

8
  Food irradiation is a safe method of preserving
i pi u
foods which has been approved by the FDA.

B J
yn a
v el
L o
Dr
Federal law requires that all irradiated food be labeled with this
“radura” symbol accompanied by the words “Treated with
Irradiation (or Radiation) .”
RP: Dr Lovelyna Benedict Jipiu HTF480/HTF533
9
  Red meats must be
i pi u
J
inspected for
wholesomeness to ensure
they are free of
a B
disease and defects prior
l yn
to sale

ov e
L
 Grading Standards are

Dr
voluntary, and measures
the quality or palatability of
the meat
Inspection for wholesomeness of red meats is
mandatory – grading for quality is voluntary

RP: Dr Lovelyna Benedict Jipiu HTF480/HTF533

10
  When receiving fresh poultry be sure to check
ip i u
for:
 A product temperature at
B J
or below 41°F (5°C)

yn a
 No discoloration

v el
o
 A firm flesh that is

r Lnot slimy

D  A fresh smell
 No dark or purple wing tips Look for a fresh smell, and no
discoloration or sliminess in fresh poultry

RP: Dr Lovelyna Benedict Jipiu HTF480/HTF533

11
  Whole fresh eggs must:
ip i u
 Be received at ambient
temperatures at or below
B J
45°F (7°C)

yn a
 Be clean and free of
cracks
v el
L o
 Have a firm yolk with

Dr clinging whites
 Be free from odors
One percent of the 50 billion eggs sold in the
United States are infected with
Salmonella enteritidis bacteria

RP: Dr Lovelyna Benedict Jipiu HTF480/HTF533

12
  Fluid milk must be:  Cheese must be:

ip i u
J
 Received at  Received at

B
temperatures at or temperatures at or
below 45°F (7°C)

yn a
below 41°F (5°C)

l
 Cooled to 41°F (5°C)  Inspected for:

o e
or below within 4 hours.  Color

v
 Clearly marked with an  Flavor

r L expiration date  Moisture

D  Pasteurized

RP: Dr Lovelyna Benedict Jipiu HTF480/HTF533

13
  For optimal quality and
freshness, fish and
ip i u
shellfish receiving

B J
Fruits and vegetables are not typically
considered to be potentially hazardous.

a
temperatures should
Fruits and vegetables:

n

range between 32°F
(0°C) and 34°F (1°C)

el y  Can spoil rapidly

v
 Should be inspected for

L o freshness

Dr  Must be purchased from

reputable sources
 Must be washed
Fresh fish should have clear, bulging eyes
thoroughly before they
and a firm shiny skin with the scales intact
are prepared
RP: Dr Lovelyna Benedict Jipiu HTF480/HTF533
14
  Unpasteurized juices sold in
i pi u
food establishments and juice
packaged in a food
B J
establishment that doesn’t
yna
have a HACCP plan must

v
bear a warning label el
L o
Dr
RP: Dr Lovelyna Benedict Jipiu HTF480/HTF533
15
  To

pi u
ensure product freshness and quality, use the
i
FIFO inventory method!

B J
yna
v el
L o
Dr
RP: Dr Lovelyna Benedict Jipiu HTF480/HTF533
16
 Used to store PHF (TCS) for a short

i pi u
J
period of time and slow microbial

B
growth

na
 Store PHF (TCS) at 41oF (5oC) or below

y
l
 Space products to allow cold air to

v
circulate around them

o e
L
 Refrigerators must have a temperature-

r
measuring device located to measure

D the air temperature in the warmest part

of the unit
 Store raw products under cooked and
Refrigerated foods are stored
at or below 41oF (5oC)

ready-to-eat foods
RP: Dr Lovelyna Benedict Jipiu HTF480/HTF533
17
 When storing foods in the freezer:

ip i u
J
 Keep foods solidly frozen- preferably

B
at 0°F (-18°C) or below

yn a
 Space products to allow cold air to

l
circulate around them

v e
 Package foods to avoid freezer burn

o
 Freezers must have a temperature-

r L
measuring device located to

D measure the air temperature in the

warmest part of the freezer

RP: Dr Lovelyna Benedict Jipiu HTF480/HTF533

18
 To help maximize shelf life, dry storage areas .
i pi u
J
should be kept at moderate room temperatures

B
between 50°F (10°C) and 70°F (21°C) and at a

a
n
relative
humidity of
el y
L ov 50 to 60%

Dr
Foods in dry storage should be on
slatted shelves All foods must be stored at least six
inches off the floor
RP: Dr Lovelyna Benedict Jipiu HTF480/HTF533
19
  Do not store food:
i pi u
 In toilet rooms
 In locker areas
B J
 In mechanical rooms

yna
 Under piping

v el
o
 Under sewage lines

r L
 Among chemicals

D  With personal items

Keep foods and chemicals separate

RP: Dr Lovelyna Benedict Jipiu HTF480/HTF533
20
  Most chemicals are poisonous and must be
i pi u
 Food items
B J
properly labeled and stored away from:

 Single-service items

yna
 Utensils

v el
o
 Equipment

r L
 Paper goods

D
RP: Dr Lovelyna Benedict Jipiu HTF480/HTF533
21
  Fresh foods (for best quality):
i pi u
28°F (-2°C) and 32°F (0°C)
B J
 Red meats can be stored up to three weeks between


n a
Poultry can be stored for short periods between 28°F

y
l
(-2°C) and 32°F (0°C)

v e
Whole shell eggs can be stored up to two weeks at

o
L
41°F (5°C) or below

Dr  Milk can be stored for up to 10 days 41°F (5°C) or

below. Optimal quality is achieved at temperatures
between 34°F (1°C) and 38°F (3°C).
 Fish and shellfish have a short shelf life

RP: Dr Lovelyna Benedict Jipiu HTF480/HTF533

22
  Frozen RTE:
i pi u
removed from the freezer
B J
 Must be used within 7 calendar days or less if

 Refrigerated
na
ready-to-eat PHF (TCS) prepared
y
el
and held for more than 24 hours or opened food

v
packaged elsewhere must be discarded if it:

L o
r
 Exceeds the prescribed time and temperature

D
requirements
 Is in a container without a date stamp
 Has a date stamp that exceeds the time and
temperature combination above
RP: Dr Lovelyna Benedict Jipiu HTF480/HTF533
23
  The most preferred method to

i pi u
J
thaw food is in the refrigerator.
 Other
include:
acceptable methods

a B
 Submerged under
l yn
cool

v
running water (21oC)

o e
L
 In a microwave

Dr
 As part of the cooking process
 Never thaw food in a room
temperature

RP: Dr Lovelyna Benedict Jipiu HTF480/HTF533

24
  Hot-holding: Maintaining the 

pi u
Cold-holding: Maintain food

i
J
internal temperature of the food temperature at or below 41°F
at or above 135°F (57°C) (5°C)

a B
l yn
ov e
r L
D
Hot-holding

RP: Dr Lovelyna Benedict Jipiu HTF480/HTF533

25
  Cooking:

i pi u
 Makes
palatable
food more

B J
 Decreases the risk of

yn a
foodborne illness

v el
o
 Is a relationship between

r L
time and temperature

D Cooking is extremely important in the

preparation of safe foods

RP: Dr Lovelyna Benedict Jipiu HTF480/HTF533

26
 130°F (54°C)

i pi u
112 mins

J
Meat roast (rare)
140°F (60°C) 12 mins
Eggs, meat/pork, fish

a B145°F (63°C) 15 secs

n
Ground meat

l y
Mechanically tenderized meat
155°F (68°C) 15 secs

e
Ground pork, and

v
Ground game animals

L o
Meat roast (medium)

r
Pork roast 145°F (63°C) for 4 mins

D
Ham
Poultry
Ground poultry
165°F (74°C) for 15 secs
Stuffed meats
Stuff food products

RP: Dr Lovelyna Benedict Jipiu HTF480/HTF533

27
  After proper cooking, foods not

i pi u
J
used for immediate service or

B
hot display should be:
 Cooled from 135°F (57°C) to

yn a
l
70°F (21°C) or below within
two hours

ov e
r
- and -
L
D  From 135°F (57°C) to 41°F
(5°C) within six hours or less Use an ice bath to quickly cool
foods to proper temperatures

RP: Dr Lovelyna Benedict Jipiu HTF480/HTF533

28
  To reheat foods quickly:
i pi u
 Reheat in small quantities
 Use preheated ingredients
B J
y
 Stir foods frequently
n a
v el
L o
r
All potentially hazardous foods

D
meant to be held hot, which have
been cooked and then cooled, must
be reheated to at least 165oF
(74oC) within two hours

RP: Dr Lovelyna Benedict Jipiu HTF480/HTF533

29
  Keeping food safe during food
i pi u
handling and service includes:
 Proper personal hygiene
B J
 Using utensils
yna
el
 Using one utensil for each
v
food item
L o
Dr  Storing utensils in a way that
allows the worker to grab the
handle without touching the
food
RP: Dr Lovelyna Benedict Jipiu HTF480/HTF533
30
  The Food Code allows ready-to-eat PHF
i pi u
J
(TCS) to be stored without temperature
B
a
control for:

l yn
 Up to 4 hours, after which it must be

v e
consumed immediately or discarded
o
r L
 Up to 6 hours as long as the food

D temperature is maintained between 41°F

(5°C) and 70°F (21°C).

RP: Dr Lovelyna Benedict Jipiu HTF480/HTF533

31
  Self-service bar good practices
i pi u
J
include:
 Monitor temperatures frequently

a B
n
 Have proper sneeze guards in
place
el y
ov
 Clean and sanitize utensils prior
to use
L
Dr  Store the serving portion of
utensils completely in the food
Sneeze guards help protect food

 Customers should get clean plates or bowls each

time they make a trip to the self-service bar
RP: Dr Lovelyna Benedict Jipiu HTF480/HTF533
32
  Temporary and mobile food facilities include:
i pi u
 Catering
 Food sampling carts
B J
 Mobile carts

yn a
 Tents at festivals

v el
o
 Street fair pavilions

r L
D Temporary and mobile foodservice facilities must follow
all food safety practices

RP: Dr Lovelyna Benedict Jipiu HTF480/HTF533

33
  A temporary food stand should have:

i pi u
J
 An overhead covering

B
 An enclosed area except for the serving windows & an

a
n
entry door

l y
 A source of hot and cold potable running water for

e
v
handwashing, cleaning & sanitizing

L o


Dr Raw foods - be kept & handled separate from RTE foods

 It is best to use tongs, napkins, disposable gloves, or

other tools to handle food
RP: Dr Lovelyna Benedict Jipiu HTF480/HTF533
34
 i pi u
B J
yna
v el
L o
Dr
RP: Dr Lovelyna Benedict Jipiu HTF480/HTF533
35
 Vending machines are to dispense:

i pi u
J
 PHF (TCS), ready-to-eat foods
 Sandwiches

a B
n
 Pizza
 Dairy products

el y
v
 Soup

L o
 Non-PHF (TCS) items

Dr  Chips
 Pastries
 Soft drinks

RP: Dr Lovelyna Benedict Jipiu HTF480/HTF533

36
  VM - self-service devices →

i pi u
J
dispense individual-sized servings
of F&B payments have been made
 VM must have

a
adequate
B
n
refrigeration and/or heating units,

l y
insulation & controls to keep cold

e
v
foods cold and hot foods hot


L o
Equipped with an automatic control

r
- prevents the machine from a

D
power failure/mechanical failure
 Temperature should be maintained
(≤5°C) or (≥57°C)

RP: Dr Lovelyna Benedict Jipiu HTF480/HTF533

37
  Home

pi u
meal replacements come in varieties such
i
as:
 Ready-to-cook
B J
 Stuffed green peppers

yn a
 Ready-to-heat

v el
o
 Fully cooked ham

r L
 Ready-to-eat

D
 Rotisserie chicken

Ready-to-eat foods

RP: Dr Lovelyna Benedict Jipiu HTF480/HTF533

38
 Ensure these concepts and/or practices are understood

i pi u
J
and followed in your food establishment.

the flow of food
a B
Take food temperatures as often as possible as food travels through

l yn
Cook foods to the proper temperatures


ov
food is in the refrigerator
e
Never thaw food at room temperature; the preferred way to thaw

r L
Cool foods from

D
 135°F (57°C) to 70°F (21°C) within two hours, and
 From 135°F (57°C) to 41°F (5°C) within six hours
 Store and hold foods in the appropriate manner and at the proper
temperatures

RP: Dr Lovelyna Benedict Jipiu HTF480/HTF533

39