Temperature Guidelines throughout the Food Flow Chart

Purchasing
Raw materials obtained from approved/licensed and reputable suppliers.

Receiving
Temperature of raw materials on arrival:
4°C or below (chilled foods) entirely frozen (frozen foods)
Store chilled / frozen foods at 4°C/–18°C or below immediately after receiving (e.g. within ten minutes)
Use first-in-first-out (FIFO) rotation (Use date codes or marks to show the time sequence of food storage)
refrigerated storage.

Cooking
Storage temperature at 4°C or below. Core food temperature reaches 75°C or above

Frozen Storage
Temperature of freezer at –18°C or below transport
 Temperature Guidelines throughout the Food Flow Chart

Cooling
Keep hot foods at 63°C or above and cold foods at 4°C or below Cool to 4°C or below in six
hours (Cool
from 63°C to 20°C in two hours and then to 4°C or below in the next four hours.

Reheating Preparation
Heat food to a core temperature 75°C or above as quickly as possible

Hot Holding
Keep food at 63°C or above

Display
Keep food at 63°C or above Keep cold foods (e.g. raw oysters, sashimi and salad) at 4°C or
below.
 Types of Food Service Systems

Conventional Food Service System

Food is prepared in a kitchen on the premises where the food is to be served. Following food preparation/
production, food is held hot or cold and served as soon as possible. The food may be distributed for
service directly to an adjacent service area e.g., in cafeterias, restaurants, dining halls of hostels

Commissary Food Service System

In this system, food is prepared centrally at one place, but it is distributed to several remote areas for final
preparation and service, since the food production centre and the service areas are located in separate
facilities.

Ready-prepared Food Service Systems

Food items are prepared well in advance before the time of service and kept frozen until they are to be
used.

Assembly–Service System
In this, fully prepared foods are purchased from manufacturers and only finishing processes such as
seasoning, thawing, reheating is done at the place of service.
 Proper Thawing Method

In a Refrigerator
Thaw food in a refrigerator at 41 degrees F or below. This is one of the safest to thaw foods.

Convection
Using a microwave To thaw foods that are to be cooked immediately

Conduction
In conduction, heat transfer occurs between objects by direct contact.

Under Running Water

Another way to thaw frozen foods is under running water with water pressure sufficient to flush away
loose particles. It is important to limit this method to no more than two hours at a recommended water
temperature of 70 degrees F or below

Heat Transfer
Heat transfer, also known as heat flow, heat exchange, or transfer of thermal energy is the movement of
heat from one place to another.
 Importance of Market List

1. It saves you money. This will help you stay within your budget and protect your savings in the long
run.

2. It reduces waste. You can avoid wasting food because you’ll have a realistic idea of what and how
many food items to buy.

3. Getting Accurate Stock Details. If you don’t have accurate stock details, there’s no way to know
when to refill stock or which stock moves well.
MARK ANSON A. UNARCE
Mianay, Ivisan, Capiz
+639671600617
unarcem@gmail.com