Week 7- 8

LESSON 4
Following the Food
Product Flow
 Learning Outcomes

• Identify and discuss the flow of food within the FS facility and
identify potential problems in the flow.
•
• Apply the procedures in proper monitoring of time and
temperature for the Food Product flow
•
• Apply purchasing and receiving procedures that enhance the
protection of food products
•
• Identify product defects that do not meet established food
safety standards
 RECEIVING The Food Flow
REFRIGERATOR FROZEN
STORAGE DRY STORAGE
STORAGE

THAWING

PREPARATION

COLD-HOLDING COOKING

COOLING HOT-HOLDING

SERVING

REHEATING SERVING SERVING

SERVING
PURCHASING YOUR FOOD SUPPLY

•Purchasing- is a highly
skilled activity requiring
knowledge of products
and market conditions.
 Objectives of an effective purchasing
program:

Buy the product that is best suited for

the job

Buy the proper quantity of the item

Pay the right price for the item

Deal only with reputable and

dependable suppliers
Purchasing techniques includes the
following:

 Comparative shopping

 Evaluation of new products

 Wise judgment in timing large purchases

of seasonal items

 Selection of the most efficient supplier.

 A buyer must understand foods,
•“

specifications, formulations and

evaluate these in terms of price
and quality.”
 Purchase Specifications

 These are guidelines that detail the

characteristics of a product which include
quality grade, weight, quantity, contents,
and packaging
Specifications make the task of comparison
shopping easier.
Comparative Shopping
 Buying from Approved Sources

• This means purchasing safe and wholesome food

from sources that comply with all applicable local
and national food laws (e.g. Approved by
DOH/BFAD)
•Wholesome food – Food that is
favorable to or promotes health
 Reputable Suppliers

Reputable suppliers should adhere to the following:

• Cleanliness and proper maintenance of delivery vehicles
• Proper temperature of refrigerated and frozen storage areas
(for perishable items)
• Proper separation of food and non-food items during
storage and delivery
• Insect and rodent control
 Foods prepared in a private home are not
considered to be from an approved source.
 DETERMINING FOOD QUALITY

Sensory Evaluation
• - This involves using the senses of smell,
touch, sight and taste
•- A commonly used method for making
routine quality determinations on foods
received at retail food establishments
 DETERMINING FOOD QUALITY

Observe color, texture and visual

evidence of spoilage
• Spoiled items may be slimy, moldy, and
discolored

• Packaging may be torn, punctured,

dented, bulging, or other signs of
damage
 DETERMINING FOOD QUALITY

 Evaluate Flavor – combination of smell and

taste

• Spoiled foods may give-off foul odors or

may have objectionable taste
• Spoilage organisms and other disease-
causing microorganisms can multiply to
high numbers in food without altering the
food’s appearance, flavor, and odor.
 MEASURING TEMPERATURES AT
RECEIVING AND STORAGE

• Maintaining safe product temperature is a

critical part of your food safety system.

• Place the sensor portion of the

thermometer in the warmest part of a
refrigeration unit or in the coolest part of a
hot food storage unit
RECEIVING

 Receiving employees must inspect all

incoming food supplies to ensure that
they are in sound condition, free from
filth or spoilage, and at the proper
temperatures.
 2 Critical Elements of Receiving

 Observe foods for color, texture

and visual evidence of spoilage

 Anticipate the arrival of deliveries

and make sure enough space is
available to receive them.
 RECEIVING REQUIREMENTS

 Prompt handling

 Exacting quality control procedures

 Trained staff who have good judgment

and experience in interpreting product
specifications, coding, and temperature
measurement
Poor receiving procedures increase
the chance of:

Theft
Acceptance of underweight
merchandise
Contamination
Waste
Acceptance of products that do not
meet specifications
PACKAGED FOODS

HEAT PROCESSING- is a
common method for preserving
foods
 Hermetic Packaging

 This refers to a container

sealed completely to prevent
the entry and loss of gases and
vapors. It stops the entry of
bacteria, yeasts, molds and
other types of contamination.

• Examples of hermetic
containers are: metal cans
and glass bottles
In receiving canned items, always check for the
following:
•leaks, bulges, dents, broken seals, damage
along seams, rust and missing labels
•
DO NOT accept cans if they leak or bulge. This
indicates microbial activity inside the can.
 Modified Atmosphere
Packaging (MAP)

This is a food processing

technique where foods are
placed in flexible containers,
and air is removed from the
package.
 Gases may be added to
help preserve the food,
such as carbon dioxide and
nitrogen.
 Sous-vide (“su-vid”)

A French term for “under

vacuum” “without air”. A
method of food processing that
involves placing food ingredients
in plastic pouches and
vacuuming then air out.
The pouch is then minimally
cooked under precise conditions
and refrigerated immediately.
PHFs processed using this technique
must be kept out of the temperature
danger zone to prevent the growth of
Clostridium botulinum. (refer to Foodborne
Illness Botulism)

*The sous-vide process may not destroy

these harmful bacteria and does not destroy
spores.
Sous-vide foods must be:

•used by the expiration date printed

on the package

•refrigerated constantly (below 5C)

•heated according to the time and

temperature provided on the
package directions
 Food irradiation

 is a preservation technique used by some

food processing industries. This process
involves exposing food to ionizing radiation in
order to destroy disease causing microbes and
delay spoilage.

• Irradiated food is not radioactive and does

not pose a risk to consumers.
• Federal law requires that all irradiated food
must be labeled with the international
symbol for irradiation called a “radura”.
 RED MEAT PRODUCTS

•Main sources of red meat

and meat products are:
•cattle (beef),
•hogs (ham, pork, and bacon)
•carabao (carabeef)
•goat (goat’s meat)
•sheep (mutton)
•calves (veal)
•young sheep (lamb).
Red Meat

 Animals must be inspected prior to and after

slaughter to make certain they are free of
disease and contamination.
 Meat and meat products are obtained in
several forms such as fresh, frozen, cured,
smoked, dried, and canned.
 NEVER accept meats if there is any sign of
contamination, temperature abuse or spoilage.
 Red Meat

Fresh meat should be firm and elastic to touch

and has characteristic aromas. Off-odors and
sliminess are characteristics of spoilage caused
by bacterial growth on the meat surface.
Frozen meats should be solidly frozen when
they arrive at the food establishment. These
should be packaged to prevent freezer burn.
 Red Meat

•Look for signs of freezing and thawing and

refreezing such as;

1. Frozen blood juices in the bottom of the

container

2. The presence of large crystals on the

surface of the product
 GAME ANIMALS

 Game animals are not allowed to be sold or

served in retail food establishments unless
they meet federal code regulations.
 Common examples of game animals Deer,
Bear, and Elk
 Game meat must be dressed soon after the
kill to prevent rapid growth of bacteria
already present in the meat.
GAME ANIMALS
POULTRY

These are usually

domesticated birds
raised mainly for meat
and/or eggs.

 Types of poultry:
chicken, turkey, duck,
pigeon, and quails.
 POULTRY

• The intestinal tract and skin of poultry may

contain a variety of foodborne disease-causing
bacteria like Salmonella and E. coli. Its near
neutral pH, high moisture, and high protein
content make it an ideal material for bacteria to
grow in and on.
• Spoilage indications:
• meat tissue that is soft, slimy and has an
objectionable odor
• stickiness under the wings and skin
• discoloration or darkened wing tips
 EGGS

 These are poultry

products from chicken,
duck and quail (pugo)
 The eggshell surface
contains Salmonella
bacteria and this can
enter through the pores in
the egg’s shell.
 Whole shell eggs should
be clean, fresh, and free
from cracks
 EGGS

 Interior of the egg should have no off-odor, the

yolk firm, and the white should cling to the yolk.
 Washing off eggs increases the possibility of
contamination.
 Egg shelf life is limited. Purchased quantity
should be used within a one- or two-week period.
 Washing eggs only increases the possibility of
contamination.
 FLUID MILK AND MILK
PRODUCTS
• This group includes milk, cheese, butter, ice
cream, and other types of milk products.

• Pasteurization – A low-heat treatment use to

destroy all disease-causing microorganisms in
the milk and/or extend the shelf life by
destroying the organism and enzymes that
cause spoilage.
 FLUID MILK AND MILK
PRODUCTS
•“UHT” is pasteurized using ultra-high temperature
(290 0F for 2 seconds) and is placed in aseptic
packaging

•Fluid Milk

• Must be refrigerated at 41F or 5C immediately

upon delivery.
• Milk containers should be marked with an
expiration date and the name of the dairy plant that
produced it
• Check the expiration date of all dairy products
before using them.
 FISH

• Fish includes finfish that are harvested from

saltwater and freshwater and seafood that
comes mainly from salt water.
• Seafood consist of mollusk shellfish and
crustaceans
• Mollusk shellfish include oysters, clams,
mussels, and scallops
• Crustaceans include shrimp, lobster and crab
Fish and Shellfish
 FISH

• Fish and seafood are generally more

perishable than red meats
• The quality of fish and seafood is
measured by smell and appearance
• Fresh fish should have a mild pleasant
odor and bright, shiny skin with the scales
tightly attached.
FISH

• Fish with the head intact should have clear,

bulging eyes and bright red, moist gills.
• The flesh of the fish should be firm and elastic
to the touch.
• A shellstock tag must remain attached to the
original container until the container is empty.
These tags must be held 90 days after the
container is emptied.
 VEGETABLES AND FRUITS

• Vegetables and fruits

spoil very rapidly. They
continue to ripen even
after they are picked.
• Fresh fruits and
vegetables are usually
not considered
potentially hazardous
foods.
 JUICE AND CIDER PRODUCTS

• Most juice products have a pH less than 4.6,

however, some pathogens can survive over the
shelf life of the product and lead to illness
• Heat pasteurization is the most effective way to
ensure juice products are safe.
• Other types of pasteurization processes for
juice is the use of ultraviolet light
 FROZEN FOODS

• Frozen foods must be solidly frozen

when delivered

• The temperature of frozen foods

can be checked by inserting the
sensing portion of a thermometer
between two packages
 PROPER STORAGE OF FOOD

• Stock rotation is a very important part of

effective food storage. A first in first out
(FIFO) method of stock rotation helps
ensure that older foods are used first.

• When expecting food shipments, always

make certain the older stock is moved to
the front of the storage area to make room
for the newly arriving product in the rear
 Types of Storage

• Refrigerator
• Freezer
•Dry Storage
 Refrigerator (Refrigerated Storage)

• used to hold PHF for short periods of

time
• slows down microbial growth and
preserves quality of food
• reach in, walk-in, walk-through
• maintains air temp of 38F (3C)
 Freezer (Frozen Storage)

• hold PHFs for longer periods of time,

weeks to months

• designed to keep foods solidly frozen

• should have a built-in thermometer

 Cold Storage Procedures

• Rotate refrigerated and frozen foods on a

FIFO basis. Store in covered containers that
are properly labeled and dated.
• Ref and Frozen storage should be 6” off the
floor
• Space products to allow cold air to circulate
around them.
Cold Storage Procedures

• Store raw products under cooked or

ready-to-eat foods to prevent cross
contamination
• When storing raw animal foods, store
poultry on the bottom shelf, ground beef
and pork on the middle shelf, and fish,
eggs, and other red meats on the top
shelf.
 Dry Storage

• storage for non-PHF/less perishable

• for goods packaged in cans, bottles, jars,
bags, sacks, cartons
• goods should be labeled and properly
packaged
• moderate temp 50F (10C) to 70F (21C),
relative humidity of 50-60% to maximize shelf
life
 Dry Storage

• Low lighting level, should not be exposed to

sunlight
• Use slatted shelves at least 6” of the floor and
wall for easier cleaning, air circulation and rodent
and insect infestation
• Products should be properly spaced
• Transferred bulk items should be stored in food
grade containers with tight lids, and properly
coded, dated and labeled with the common
name of the food
 Dry Storage

• Do not use lockers, toilet rooms,

mechanical or locker rooms as dry
storage areas
• Do not expose products to overhead
sewer and water lines
• Store away from chemicals: insecticides,
sanitizing and other cleaning solutions
 Storage Conditions for Food

• Frozen Meats – wrapped in moisture-proof paper to

prevent them from drying out
• Poultry – wrapped to prevent dehydration, contamination,
and loss of quality
• Milk and Egg quality deteriorates rapidly at room temp,
should be refrigerated for up to two weeks; egg shells are
porous and odors can be absorbed easily. Cover and keep
away from onions and other foods with strong odors
• Store veggies at low temperatures and high humidity to
preserve texture, tenderness, flavor, color and nutritive
content. If packed in airtight film, poke holes into the plastic
to allow contents to breathe
 Preparation and Service

•Important technique is to
cook in small batches
 Preparation and Service
•Limit the amount of time food is exposed to the temperature
danger zone

• Thawing – acceptable methods include: in the

refrigerator, in a microwave oven followed by immediate
cooking, under cool running water, as part of the cooking
process.
• Hand Washing – hands, esp. the finger tips are
significant sources of contamination and cross
contamination in food. Wash hands before working on
and in between food.
• Avoiding Temperature Abuse – Time and temperature
are the most critical control points identified in the
HACCP flow charts in preparation and service, therefore,
monitor and control food temperatures
 Cold-Holding

• Cold, RTE PHFs include deli meats, potato and macaroni

salad, chicken and seafood salads, cooked shimps, etc
• Label and indicate the date and time of preparation and
consumption date. Acceptable storage time is 7 days when
held at 41F (5C). Storage time begins when the food is
prepared
• RTE salads – pre-chill all ingredients before mixing and
storing
• Frozen RTE PHF - consume within 24 hours after thawing
• Raw Meats – maintain at at 410F or less
• Fish and Seafoods – maintained on ice
 Cooking

• The purpose of cooking is to make food

more palatable by changing its
appearance, texture, and aroma
• When cooking in the microwave oven, the
distribution of heat is often uneven. To
distribute the heat more evenly you must
stir frequently and rotate the food.
 Cooling

• Improper cooling is one of the leading

contributors to foodborne illness in food
establishments

• Cooling of hot foods must be from 140 F

(60 C) to 70 F (21 C) within 2 hours and
from 140 F (60C) to 41 F (5 C) within 6
hours
 METHODS TO REDUCE COOLING
TIME FOR FOOD

• Use containers that facilitate heat transfer (stainless

steel)
• Transfer food into shallow pans that will allow for a
product depth of 3” or less
• Transfer food into smaller containers
• Stir food while cooling
• Place containerized food in an ice water bath
• Stir food in a container placed in an ice water bath
• Use cooling paddles to stir the food
• Add ice directly to a condensed food
Cooling
 HOT-HOLDING, COLD
HOLDING, REHEATING
 Cold Holding- is holding potentially hazardous
foods which are to be consumed cold at 410F
(50C) or below
 Hot-Holding- is holding potentially hazardous
foods above 140 F (600C) during transportation
and delivery to any site away from the primary
preparation and service areas.
• Leftovers should only be reheated once, and
uneaten portions of a reheated food should be
discarded.
Storage Guidelines
Freezer Ref

Fish 3-6mos 1-2days

Ground beef 3-4mos 1-2days
Meats 3-6mos 3-7days
Ground meat 3-4mos 1-2days
Poultry (cooked) 2 mos 1-2days
Poultry (fresh) 6 mos 2 days
Eggs n/a 2 weeks
Butter 10mos 2weeks

Milk 1month use by date

 Discarding or Reconditioning
Food
•A food that is unsafe, adulterated, or
not honestly presented should be
reworked or reconditioned using a
procedure that has been approved
by the regulatory authority or it must
be discarded.
 Self service bars

• Self-service bars are very popular, they

offer convenience and a wide range of
selections for consumers. A properly
installed sneeze guard protects the food
from contamination by your customers.

• Keep potentially hazardous foods on self-

service bars hot at 135’F or above and
cold at 41’F or below.
 Self service bars

• Always use clean utensils in a self service bar.

• Hold utensils by the handle.
• Keep utensils in the food between use.
• Resting utensils on saucers beside containers is
not an acceptable practice.
• Only 1 utensil should be used for each food
item.
 Self service bars

• Clean the station frequently

throughout the day to reduce the
potential for cross contamination.
• Assign a properly trained food
worker to monitor and maintain a
self service bar or buffet bar.
 Temporary and Mobile Food
Facilities
• An overhead covering
• An enclosed area except for the serving
windows and an entry door
• A source of hot and cold potable running
water for handwashing, cleaning and
sanitizing
 Temporary and Mobile Food
Facilities
• Do not use slow cooking devices such
as crockpots, steam tables and sterno
head foods. These devices never reach
temperatures high enough to kill harmful
bacteria.
• An adequate handwashing facility must
be provided, and strict handwashing
procedures must be observed.
Temporary and Mobile Food Facilities

• Temporary facilities should use disposable

utensils for food service.
• If it is necessary to use multi-use utensils, they
must be washed and sanitized using a 4-step
process.
• 1-wash in hot soapy water
• 2-rinse in clean water
• 3-chemical sanitizing
• 4-air drying
 Vending Machines

•Vending machines are self–service

devices which dispense individual-sized
servings of food and beverages after
customer inserts a coin, paper currency,
or makes payment by other means.
 Home Meal Replacement

•Home meal replacement should be

labelled so consumers understand
how to keep the product safe when
they take it home.
Thank you
and
Good day!
 References:
• CTTO to all pictures used in this ppt.
• Mortimore, S. (2015). HACCP: a food industry briefing. John
Wiley & Sons Inc.
• Motarjemi, Y. and Lelieveld, H. (2014). Food safety
management: A practical guide for the food industry. Academic
Press.
• National Restaurant Association. (2017). Servsafe Manager 7th
edition book. Prentice Hall.
• Food Safety-Problems and Solutions. Retrieved May 25, 2020
from https://www.intechopen.com/books/significance-
prevention-and-control-of-food-related-diseases/food-safety-
problems-and-solutions
• Sixth Edition ServSAFE –FRLA . Retrieved May25, 2020 from
https://frla.org>sixth –edition-servsafe
• Food Safety Handbook Ronald H. Schmidt and Gary E.
Rodricka John Wiley & Sons. -https://epdf.pub > food-safety-
handbook