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Flow of Food
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 Purchasing

 Receiving and Inspecting

 Storing

 Preparation

 Cooking

 Cooling and Reheating food

 Serving
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Purchasing

 The food that is purchased must be safe.

 Approved, reputable suppliers

 Reports on their receiving and storage, processing,

deliveries, cleaning and hygiene, Recall process, HACCP
system

 Deliveries must be done when staff are available to do the

inspections
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Receiving and Inspecting

 Train staff to promptly receive, check and store food –

especially fresh produce and frozen items.

 Signed adjustment / acknowledgement slip of any items to

be rejected and why.

 Criteria to check
 Temperature – use thermometers to check cold, hot and frozen
foods
 Packaging – damage, liquid, pests and expiry dates
 Product quality – colour, texture and odour
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 Eggs
 Must be clean and unbroken
 Air temperature of 7ºC or lower.
 Liquid, frozen and dehydrated eggs must be pasteurized.

 Milk
 Received at 5ºC or lower
 Must be pasteurized and comply with grading standards
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Shellfish

 Received raw or live

 Raw
 Packer’s name, address and certification
 Best before date

 Live
 Tags with date must remain on the container
 These tags will be retained for documentation
 Reject if muddy, broken shells or dead
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Fish to be served raw/partially
cooked
 Must be frozen for a specific time in order to kill parasites

 Sushi-grade fish

 -20ºC or lower for at least 7 days in a freezer

 -35ºC or lower until frozen solid and then stored at -35ºC for
at least 15 hours

 -35ºC or lower until frozen solid and then stored at -20ºC or

lower for at least 24 hours
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Produce (packaged)

 Sliced Melons

 Cut tomatoes

 Fresh-cut leafy greens

 Received at 5ºC or lower

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Storing

 Labeling – name and date

 Rotation – FIFO, schedule, expiration date

 Temperatures – temperature danger zone

 Product placement – storage containers

 Cleaning – regular cleaning schedule

 Cold Storage

 Dry Storage
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Cold Storage

 Maintenance

 Temperatures
 refrigerator (0-4ºC, 5-8ºC)
 freezer (-18ºC)

 Monitoring – records to verify that the cooler is working

accurately

 Airflow
 Do not overload, this prevents airflow
 Frequent opening lets warm air inside which can affect food
safety
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Preventing Cross-Contamination

 Wrap or cover food

 Store raw meat, poultry and seafood separately from ready-

to-eat food

 If they cannot be separate, store ready-to-eat food above raw

meat, poultry and seafood.

 Top to bottom order:

 Ready to eat food
 Seafood
 Whole cuts of beef/pork
 Ground meat and ground fish
 Whole and ground poultry
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Dry Storage

 Dry store areas to be cool and dry

 Temperature of dry store should be between 10 and 21ºC

 Store away from walls, and at least six inches (15 cm) off the
floor

 Should be well-ventilated to help maintain temperature and

humidity
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Preparation

 General Practices
 Equipment – workstations, cutting boards and utensils are clean
and sanitized
 Quantity – Remove from the cooler only as much food as you can
prep in that short period of time.
 Storage – Return prepped food to the chiller, or cook it as quickly
as possible.
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Thawing

 Freezing does not kill pathogens

 When frozen food is thawed, it is exposed to the temperature

danger zone

 Methods of thawing –
 Refrigeration
 Running water
 Microwave
 cooking
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Cooking

 Reduce pathogens in food to safe levels

 Cook to minimum internal temperature

 Different for each food

 Cooking reduces pathogens, but may not destroy spores or

toxins that they may have produced.
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Temperatures

 Poultry, stuffed items 74ºC

 Ground meat / ground seafood / eggs 68ºC

 Seafood / steaks / eggs served hot 63ºC

 Roasts of pork / beef / red meat 63ºC

 Ready to eat food (commercial) 57ºC

 Fruits / vegetables / grains 57ºC

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Cooling

 Temperature danger zone

 Cool food from 57ºC to 21ºC within two hours

 Cool food from 21ºC to 4ºC or lower within four hours

 Methods for cooling –

 Ice bath
 Ice paddle
 Blast chiller
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Reheating

 Food reheated for hot-holding

 From start to finish, we must heat the food to an internal
temperature of 74ºC within two hours

 Food reheated for immediate service

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Serving

 Temperature controls

 Hot-holding equipment

 Food covers

 Guidelines for kitchen staff

 No bare hand contact
 Clean and sanitized serving utensils
 Hold serving ware at the correct position
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Cleaning and Sanitation

 Cleaning – removing visible debris and grease. Usually done

with hot water and detergent.

 Disinfection – uses anti-microbial agents to destroy or

inactivate microbes. It may not kill all pathogens.

 Sanitizing – uses anti-microbial agents to reduce the number

of pathogens to safe levels.

 Sterilizing – uses chemicals, temperature, gas and/or

pressure to kill or inactivate all pathogens.
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Six Step Cleaning Procedure

 Pre-clean / Remove debris

 Main clean / Degrease

 Rinse

 Sanitising

 Final rinse

 Drying
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Types of cleaners

 Detergents

 Degreasers

 Delimers

 Abrasive cleaners

 Sanitising
 Heat sanitizing – Water must be 77C, items must be soaked for 30
seconds minimum, or run through a dishwasher
 Chemical sanitizing – soaking them in sanitizing solution –
chlorine / iodine / ammonium compounds
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 Handwashing
 Hot water temperature should reach at least 38C
 Soap must be a liquid and kept in a easy-to-use dispenser
 Single-use paper towels to dry hands

 Dishwashing
 High temperature machines use hot water to clean and sanitize
 The temperature of the final sanitizing rinse must be at least 82C
 Chemical sanitizing machines can clean and sanitize items at
much lower temperatures.
 Manual dishwashing – three compartment sink
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Three Sink system

 Rinse, scrape or soak items before washing

 FIRST sink - Clean items. Wash in detergent with water at

43C. Use scrub to loosen dirt.

 SECOND sink – rinse items and remove all traces of food and
detergent.

 THIRD sink – sanitize items

 Allow to air-dry
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Thermometers

 Bimetallic stem
 Dial thermometer
 Slower than other thermometers
 15 to 20 seconds
 Probe is 2-3 inches thick – hence not suitable for thin foods

 Thermistor (digital instant-read)

 10 second reading
 Semiconductor – sensing part is at the tip of the probe
 Suitable for thin foods
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 Thermocouple
 Fastest of all instant read thermometers
 2 to 5 seconds
 Two fine wires at the tip of the probe
 Suitable for thin foods
 External wire

 Infrared
 Surface temperature
 Easy to clean
 Less chance of cross-contamination and damage to food
 Cannot measure air temperature or internal temperature of food