FOOD FLOW

RISK MANAGEMENT AS APPLIED TO SAFETY,

SECURITY AND SANITATION
LEARNING OUTCOMES:

Describing the food product flow from the time it enters

the workplace until it is served to customers.
Appreciating the importance of time and temperature
control to food safety.
Identifying safe and approved food sources to ensure
product quality.
Evaluating the criteria for accepting delivery of food
products
Enumerating the guidelines in preparing, cooking,
packaging food and transporting safe food.
 THE FOOD PRODUCT FLOW

The flow of food describes what happens to food from the

time it enters your workplace until it is served to customers.

Flow of food refers to the path from receiving through storing,

preparing, cooking, holding, serving, cooling and reheating that food
follows in a food-service operation.

At each step in the flow of food through a food service establishment

are general food safety procedures that should be followed to help
reduce the risk of contamination and mishandling and could
consequently lead to foodborne illness outbreaks.
The Flow of Food
THE BASICS OF FOOD SAFETY IN FOOD
PRODUCTION FLOW

Keep things clear and sanitized.

Practice good personal cleanliness.
Wash hands thoroughly and frequently.
Minimize the time food spends in the temperature
danger zone
Prevent cross-contamination.
 TIME AND TEMPERATURE CONTROL

Learn which food items should be checked, how often, and by

whom Then, assign dunes to foodhandlers in each area Food
held in hot holding should be checked at least every 4 hours, if
you check it every 2 hours then you have time to take corrective
actions.

Make sure that the correct tools are available Thermometers

and timers are both important pieces of equipment to check how
long food is in the temperature danger zone.
 TIME AND TEMPERATURE CONTROL
Thermometers used to measure the temperature of food must
be accurate to +/-2°F
Thermometers used to measure air temperature food-storage
equipment must be accurate to +/-1-3°F.

Use good record keeping practices

Have a list of corrective actions in place when it is determined

that food has been left in the temperature danger zone for too
long.
CROSS CONTAMINATION: HOW TO PREVENT
CROSS CONTAMINATION

Create a physical barrier

Assign specific equipment to each type of food-separate cutting
boards should be used for raw and cooked foods.
Clean and sanitize tools, equipment and utensils after each task.
Create procedural barriers.
Prepare raw and ready to eat food at different times.
Purchase ingredients that require minimal preparation
Monitoring Time and Temperature
 FOOD PRODUCTION FLOW

The flow of food is the steps that food goes through from the time
the food is purchased/received until the time that it is served. If
food is not handled safely at each step, contamination or bacterial
growth could occur. Three common flow charts are:

Purchasing/Receiving →Storage→ Serving

Purchasing/Receiving →Storage→ Preparation-Cooking→ Holding
→ Serving
Purchasing/Receiving→ Storage→ Preparation→ Cooking
→Cooling→Reheating → Serving
 Your food safety plan should
address how you will keep food
safe at each step. Therefore, food
safety and standard operating
procedures need to be developed
for each step The first step after
purchasing is develop procedures
to determine if a food safe upon
purchase/receipt.
Purchasing Purchasing involves obtaining the
necessary foods in the right quantity of
Effective purchasing the best quality, at the right time, in the
paves the way for a right place, and for the most economical
successful food service price. A quality-control program in food
operation. Purchasing establishment should ensure that only
is a highly skilled foods which meet written specifications
activity requiring are purchased from reputable vendors.
The best purchaser conside price,
knowledge of products
supply and demand, transportation, and
and market condition.
storage cost before placing an order.
The main objectives of an effective purchasing program are:
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 with only reputable and dependable suppliers

Purchase specifications are important to both buyer and

management They are the guidelines that detail the
characteristics of a product, including such properties as:
Quality grade
Weight
Count
Contents
Packaging
 Specifications make the task of comparison shopping easier,
since the characteristics of a product are expressed in a common
language and can be used as a basis for evaluation.

Employees purchasing food must follow these guidelines:

1. Understand regulations for specific foods:

Purchase packaged or processed foods only from suppliers who
receive their products from licensed and reputable purveyors and
manufacturers, who adheres good manufacturing practices
Fresh product may be purchased directly from local growers as
there is no inspection process for these non-potentially
hazardous foods (with exception of melons and fresh alfalfa
sprouts).
 When making direct purchases, buyers shall ensure packages are
clean and will maintain the integrity of the food item, as
communicated through product specifications.

Meats and fresh shell eggs may be purchased from local

producers, but because these foods are considered potentially
hazardous, the products must be inspected for safety. Beef or
pork that is processed in a state inspected locker may be
purchased by a foodservice operation. Poultry must also be
processed in a state inspected locker or facility. State inspection
is sufficient if the food is purchased by a foodservice within that
state. These facilities are required to have HACCP plans in place.
 Only pasteurized dairy products should be purchased for service
in facilities serving the elderly. Pasteurized shell or processed
eggs should be purchased for menu items not receiving heat
treatment or not reaching 63° C. Pasteurized apple juice and
cider should also be purchased for service to elderly populations.

2. Visit approved vendors to ensure that they maintain clean

warehouses.
3. Observe delivery vehicles to ensure that they are clean and
temperature-controlled
4.Use written product specifications to ensure that the vendors know
what is to be ordered.
The food service manager will:

develop and implement written product specifications to ensure

products purchased consistently meet department expectations
coordinate delivery times with vendors/suppliers to ensure that
deliveries are made when they can be stored immediately.
Schedule receiving times when product quantity and quality can
be checked, including product temperature.
review orders and delivery information to ensure orders and
product specifications are being met.
request a written from all vendors indicating that they follow
either a HACCP program or good manufacturing practices
follow up as necessary
Receiving
Select procedures should be followed when foods are received.
All food should be checked for proper conditions as it is received
in the facility.
When a delivery is made, it should be checked for both quality
and quantity.
Food contaminated with pathogenic micro-organisms, chemicals
and foreign matters may compromise food safety. Therefore,
food premises should not accept food known (or suspected) to be
contaminated with these substances.
Temperature and time are the two most important factors to
control.
Foods needs to be received and stored as soon as possible.
The staff of the food service establishment should be checking
for temperatures and conditions of incoming foods.
All refrigerated food should be put away quickly to prevent time
and temperature abuse.
Frozen foods should not have large ice crystals, be discolored or
dried-out.
Canned goods should have labels, no swelling and flawed seams,
rust or dents. Never accept home-canned foods because of the
risk of botulism.
Receiving SOP's: Inspect it!
Determine food quality by using your senses:

Sight
Touch
Smell
Before you accept the merchandise.

Safe and Approved Food Source

The first line of defense in preventing foodborne illness is to
obtain food from safe and approved sources. Safe and approved
sources are suppliers that comply with pertinent laws and
regulations. The only exception is that fresh, whole, uncut produce
can come from any source, including roadside vendors, farmer's
market, and local gardens. Never use home prepared or home
canned food in your restaurant as it is not known, if it was safely
prepared.
Inspect before You Accept
Inspect foods to reduce your risk for foodborne illness
and to be sure that food is safe.
Check delivery vehicles for cleanliness and proper
temperature control.
Dirty vehicles could contaminate food. Never accept food
that has been shipped in a vehicle that has carried live
animals or harmful substances If these vehicles must be
used, they must be thoroughly washed, rinsed, and
sanitized before they are used to transport food
 Temperature-controlled vehicles must be at
the proper temperature.

Vehicles used to Vehicles used to Vehicles used to

transport transport transport hot
refrigerated frozen foods must be foods must be at
foods must be at at 0oF (-18° C) or 135oF (57° C) or
41oF (5° C) or colder; and hotter.
colder;

Inspect all deliveries before you accept them. It is important to have a

list of criteria that you or your workers will use to determine if the food
will be accepted or rejected. The food worker who accepts food deliveries
must be trained on how to use this criteria.
 Other considerations
Shellstock is raw molluscan shellfish still in their shell.
Molluscan shellfish include oysters, clams, mussels, and scallops.
Shellstock tags must remain attached to container until the
container is empty. They must be kept on file for 90 calendar
days from the date the container is emptied.
Employees receiving food should follow these General Principles:

Receive only one delivery at a time from approved suppliers.

Check to make sure frozen food is solid, and does not show
evidence of thawing and re-freezing.
Record the date received on the outside of each package, and
a use-by date if applicable.
Remove potentially hazardous foods from the temperature
danger zone (5°C to 60CF) and place in storage as quickly as
possible.
Check to ensure that refrigerated foods are received below 5°C.
Accept only pasteurized dairy products.
Reject potentially hazardous foods that are not at
acceptable temperature, and cans with swelled tops or
bottoms, leakage, flawed seals, rust, or dents.

Evaluate quality of products by odor, sight, and touch.

Reject unacceptable products. Products must meet
specifications and quality requirements. If any foods are
deemed unacceptable, they should be rejected and put in a
designated area for credit.
Receiving Frozen and Refrigerated Foods:

Check temperature with a calibrated thermometer to assure that

cold foods (especially potentially hazardous foods-foods in which
microorganisms are able to grow rapidly, often moist, high in
protein, and/or have a neutral or slightly acidic pH) are below 5°C

Reject, with the exception of fresh shell eggs (7°C), all foods that
are supposed to be stored below 5°C and are delivered above 5°C

Check at random and record the temperature of three different

types of food items immediately for each delivery. Record date,
employee, initials, vendor, product name and temperature of these
products in the receiving temperature log.
Place foods in the proper storage area (cooler or freezer) quickly
to avoid potential bacterial growth. Proper cooler temperatures
are 5°C or lower. Proper deep chill storage temperatures are
from -3°C to 0°C or below. Proper freezer temperatures are
-17°C Proper dry storage temperatures are between 10°C and
21°C at 50 to 60 percent humidity.

Use First In First Out (FIFO) inventory rotation of products in all

storage areas to assure that oldest products are used first.
Products with the earliest use-by or expiration dates are stored
in front of products with later dates.

Keep products in original packages until use.

Thermometer
Standardized
-Freezing point 32°F (0°C) for cold foods
-Boiling point-212°F (100°C) for hot foods
Cleaned and sanitized to prevent cross contamination

Receiving Dry Goods:

Check dry goods for leaks, flaws, or broken packages. Dry

goods should be dry, free of mold, and free of insects. If the
packages are flawed, they should be rejected and put in a
designated area for credit.
Inspect cans for leaks, incomplete labels, dents, bulges, and
other visible signs of damage. Notify the manager if a damaged
can is found.
Date boxes and cans with receiving date.

Separate chemicals from foods.

Check delivery invoice against the items delivered, and the

purchase order.

When damages items are found, the manager or designee

should call the distributor so the product can be picked up and
returned and a credit issued, or make similar arrangements
with delivery personnel. Do not accept delivery.

Note on the invoice any items rejected.

Product Quality

Poor food quality can be a sign that the food

has been time-temperature abused.
Reject food with an abnormal color.
Reject meat, fish, or poultry that is slimy,
sticky, or dry.
Reject food with an abnormal or unpleasant
odor.
 Table 8.1 Criteria for accepting Delivery
CRITERIA TO ACCEPT
FOOD
DELIVERY
MEAT & POULTRY 41°F (5°C) or colder. Obtained from an approved source.
Stamped with USDA iinspection stamp. Good color and no
odor. Packaging clean and in good condtion.
SEAFOOD 41°F (5°C) or colder. Obtained from an approved source.
Good color and no off-odors. Packaging clean and in good
SHELLFISH 45°F (7°C) or colder Obtained from approved source. Clean
shells closed, and no broken shells. Shellstock tags must be
readable and attached
CRUSTACEA 45°F (7°C) or colder.Obtained from an approved source.
FRESH PRODUCE Clean and good condition. If produce is cut or processed it
is at 41°F or colder.
DAIRY PRODUCTS 41°F (5°C) or colder unless labeled otherwise. Obtained from
an approved source. Packaging clean and in condition. All
products are pasteurized.
EGGS Shell eggs at 45°F (7°C) or colder, liquid eggs at 41°F
(5°C) or colder. Shell eggs-clean and uncracked frozen,
and dry eggs-pasteurized. Obtained from an approved
source
REFRIGERATED 41°F (5°C) or colder, if frozen, the product is rock solid.
& FROZEN
PROCESSED FOOD Packaging clean and in good condition.Obtained from an
approved source.
MAP If the product requires refrigeration, it is at 41°F (5°C) or
colder. Obtained from an approved source. Packaging
clean and in good condition. Labels can be read and
attached to the product.
CANNED FOOD Obtained from an approved source. No swollen ends,
leaks, rust, dents. Label can be read and is attached to
the product.
DRY PRODUCT Obtained from an approved source. Packaging clean and
in good condition. No signs of pest infestation.
UHT Obtained from an approved source. Packaging clean and
in good condition. If product requires refrigeration, it is
at 41oF (5oC) or colder. Label is attached and can be
read.
 BAKED GOODS Obtained from an approved source. Packaging clean
and in good condition. Products are not moldy.
POTENTIALLY Obtained from an approved source. Temperature at
HAZARDOUS 1135°F (57°C) or hotter. Holding containers are clean and
HOT FOODS in good condition.

Storage
Food starts to deteriorate as soon as the crop is harvested or
the animal is slaughtered. The rate of deterioration is related to
the growth of spoilage bacteria and mold. Hence food should be
stored under the right environmental conditions (e.g. suitable
temperature, humidity, lighting and atmosphere) to minimize the
growth of these micro-organisms and to prevent food from
becoming unsafe or unsuitable during their expected shelf-lives.
 Proper storage preserves and prolongs shelf-lives of raw food
materials and prevents them from contamination by food
poisoning bacteria, chemicals and foreign bodies that may finally
render the food materials or products unfit for processing or
human consumption. Proper storage is one of the essential steps
for preventing food from becoming contaminated.
All food, chemicals, and supplies should be stored in a
manner that ensures quality and maximizes safety of the
food served to residents.

Cold holding is storing food under refrigeration at 5°C or

below. Refrigeration prevents food from becoming a
hazard by slowing the growth of most microbes.

Some organisms like Listeria monocytogenes is

significantly slowed but not stopped by refrigeration.
The walk-in refrigerator is the major cold storage area
in a food service establishment. The temperature of a
walk-in refrigerator must be sufficient to adequately
hold the food temperature at 5°C or below. The
temperature of a walk-in refrigerator is usually colder
than 5°C to compensate the opening and closing of
doors and demands of adding additional foods for
storage and cooling.

Foods need to be stored to prevent contamination. All

cooked foods and foods that will receive no further
cooking should be stored above other foods. Foods
need to be stored to allow enough space for air to
circulate around them.

All canned foods and dry ingredients are stored in a

designated area. Foods should not be stored in areas
such as restrooms, furnace rooms, stairwells or
such as restrooms, furnace rooms, stairwells or hallways. Foods
should be stored off the floor and in closed containers.

Storage areas should be well ventilated and pest free. Dry

storage areas can become a food source for rodent and
insects. Keeping containers closed, in sound condition and
off the floor help to keep the storage area pest free. Stock
rotation is a good management practice. Foods and
chemicals need to be stored separately. Chemicals should be
stored below and away from foods to prevent chemical
contamination.

No food can be kept indefinitely. Food that is kept for a long

time is likely to become spoiled and attract pest infestation.
Effective stock rotation, to ensure that first-come is used
first, is essential to avoiding spoilage and preventing pest
infestation. In addition, good stock rotation has the
advantage of helping to keep the correct levels of stock.
 Types of Storage:
Refrigeration
Freezer
Dry Storage

Employees who receive and store food maintain the storage

areas, including dry, refrigerated, and freezer storage, by
following these steps:

Storage upon Receiving:

Place foods in the proper storage area (refrigerator or
freezer) quickly to avoid bacterial growth.
5°C or lower-refrigerator temperatures
3°C to 0°C or below-deep chill storage temperatures
 -17°C or below freezer temperatures
10°C to 21°C at 50 to 60% humidity- dry storage
temperatures
Place foods into appropriate storage areas immediately
upon receipt in the following order:
Refrigerated foods- Store foods in designated
refrigerators. If food products are stored together in a
refrigerator, they should be placed on shelves in the
following order order:
<frozen foods
, <dry foods
 Table 8.2 Proper Stacking of Food

Prepared or ready-to-eat
foods Top shelf

Fish and seafood items

Whole cuts or raw beef

Whole cuts or raw pork

Ground or processed
meats

Raw poultry Bottom shelf

Keep all food items on shelves that are at least 6" above
the floor to facilitate air circulation and proper cleaning.

Store food out of direct sunlight.

Place chemicals and supplies in appropriate storage

areas, away from food.

Rotate goods when placing them in storage by placing

the new items behind the old items to ensure that the
older items are used first (First In, First Out inventory
rotation)

Make sure all goods are dated with receiving date and
use-by date.
Store food in original container if the container is
clean, dry, and intact. If necessary, repackage food in
clean, well-labeled, airtight containers:This can also
be done after 3 package is opened. Food is NEVER
put in chemical containers and chemicals are NEVER
placed in food storage containers.

Store potentially hazardous foods no more than 7

days at 5°C from date of preparation • Store
pesticides and chemicals away from food handling
and storage areas. They must be stored in original,
labeled containers.
To ensure product freshness and quality, use the First In,
First Out inventory method!

Storage Don'ts Do Not Store Food:

In toilet rooms
In locker areas in mechanical rooms
Under piping
Under sewage lines
Among chemicals With personal items.
Chemical Storage

Most chemicals are poisonous and must be properly

labeled and stored away from:

Food items
Single-service items
Utensils
Equipment
Paper goods
Storeroom Sanitation:
Maintain clean and uncluttered storage areas.
Storage areas should be positioned to prevent
contamination from areas where garbage is stored.

Dispose of items that are beyond the expiration or

"use by" dates.
Store all items on shelves that are at least 6" above
the floor to facilitate air circulation and proper
cleaning

Check for signs of rodents or insects. If there are

signs of the presence of rodents or insects, notify
the foodservice manager.
 Temperature Control:
Check the temperature of all refrigerators, freezers, and
dry storerooms at the beginning of each shift. This includes
both internal and external thermometers, where
appropriate.
Refrigerator temperatures should be between 2ºC and 5°C.
Freezer temperatures should be between-23°C and -17°C.
Storeroom (dry storage) temperatures should be between
10°C and 21°C.
Record temperatures on the appropriate temperature log
and initial.
Take corrective actions if temperatures are out of the
recommended range.
Do not overload refrigerated storage areas, as this
prevents air flow and makes the unit work harder to stay
cold.

Use caution when cooling hot food in the refrigerator,

as this warms the unit and can put other foods into the
temperature danger zone.

Keep units closed as much as possible to maintain

proper temperatures.

Defrost all units on a regular schedule to aid in proper

maintenance and air circulation.
The foodservice manager will:

Check logs and temperature of storage rooms,

freezers, and refrigerators.
Review logs to make sure there are no
temperature deviations
Document all corrective action taken on the
appropriate forms.
File logs with HACCP records.
 Thawing Food
Freezing prevents bacteria from growing, but does not kill
them. Improper thawing (eg, thawing at room temperature)
provides an opportunity for food poisoning bacteria to grow
to harmful numbers and/or produce toxins. It should be noted
that the food safety risk of thawing frozen ready-to-eat
potentially hazardous food is much higher than thawing safety
frozen raw potentially hazardous food that will be cooked or
subject to other pathogen-reduction steps before eating.
 All foods will be thawed using appropriate practices
to ensure food safety. Thawing foods may take several
hours or days depending on the size of the food item
being thawed. Thawing must be done so that the risk of
cross-contamination is reduced, and the time that
potentially hazardous food is in the temperature danger
zone (5" C to 60°C) is kept to minimum.
Steps for thawing food include:

Use one of the three acceptable methods for thawing food

Thaw food in the refrigerator at 5°C or below. NEVER thaw
food at room temperature.
Thaw food needed for immediate service under potable
running water at 21°C or lower.

Prepare the product within 4 hours of thawing.

Thaw the product in the microwave if product will be

cooked immediately as part of the cooking process.
Use the lowest shelf in the cooler for thawing raw meat
to prevent cross-contamination and separate raw
products from cooked and ready-to-eat products.
Do not refreeze thawed food, unless they are first
cooked or processed.

The foodservice supervisor will:

Review procedures to assure
they are done correctly.
Take corrective action as
necessary
Follow-up as necessary.
 Preparation of Safe Food
The preparation and service of foods can involve one or
more steps. Regardless of how many steps may be involved in
food production and service, foodborne illness prevention
requires effective food safety measures that ensure good
personal hygiene and avoid cross-contamination and
temperature abuse.
During preparation, an important technique that can be
used to promote safety is "small batch" preparation. Food
preparation is usually done at room temperature. This is
several degrees into the temperature danger zone. Therefore,
one must limit the amount of time the food is in the danger
zone by working in small and manageable amounts of
potentially hazardous ingredients.
Guidelines in preparing safe food:
Start with clean, wholesome foods from reputable
purveyors. Whenever applicable, buy government-
inspected meat, dairy, and egg products.
Handle as little as possible. Use tongs, spatulas, or other
utensils instead of hands whenever possible.
Use clean, sanitized equipment and worktables. Clean and
sanitize cutting surfaces and equipment after handling
raw poultry, meat, fish, or eggs and before working on
another food.
Clean as you go. Do not wait until the end of the workday
Wash raw fruits and vegetables thoroughly.
When bringing foods out of refrigeration, do not
bring out more than you can process in an hour.
Keep foods covered whenever possible unless in
immediate use.
Do not mix leftover with freshly prepared foods.
Chill all ingredients for protein salads and potato
salads before combining
Keeping Food Out of the Temperature Danger
Zone
Anytime that food temperatures are in danger zone, bacterial
growth can occur. The danger zone is the range between 5°C
& 60°C.

Limit the time food is in the temperature danger zone.

Remember, from receiving to service, food should not be
in the zone more than four hours total.

Use your food thermometer to take temperatures. Most

menu items have a specific time and temperature
requirements for cooking. Insert the thermometer in
different areas of the product, especially the thickest part.
Remember, the temperature of the equipment (stove, oven,
steam, table etc.) is not the best temperature to check.

Use batch cooking (preparing food in small amounts).

a)Thaw only what you need, and keep it refrigerated.

b) Work only with the amount you can prepare in less

than four hours. Return food to the refrigerator if you
have to leave to do something else.

c)Cook the food as close to serving time as possible.

Food Thermometers

Food thermometers should be used frequently to

maintain food temperature control. They can measure
internal temperature ranging from-18C to 104C. Food
temperatures should be checked with thermometer
regularly. Foods used in outdoors service or in excessively
warm room will require more frequent checking. The food-
service operator may also want to record the temperature
readings in a log. This can be very helpful should safe
food temperature issue arise at a later time
The following are the most Preparing Cold Food
commonly used thermometers:
Bimetal Instant Read-most Temperatures of all cold
common food thermometer food will be taken during
Thermocouple preparation to ensure safety of
Bimetal-Oven Safe all food served. All food will be
Digital prepared using appropriate
Infrared practices and procedures to
Oven Thermometer ensure safety and sanitation.
Employees preparing cold food should:
Take temperatures:

Use a calibrated thermometer to take the temperatures

of potentially hazardous food products.
Wipe the thermometer stem with alcohol wipes prior
to and after taking the temperatures of food; or wash
stem, rinse, and sanitize.
Record temperatures in the Service Temperature
Record.
Prepare cold foods Maintain food contact
surfaces:
Pre-chill ingredients for food
served cold (sandwiches and When possible, use color-coded
salads) to below 5°C before cutting boards for all products. Red
combining. for raw meat, green for vegetables
or fruits, and yellow for raw
Discard thawed potentially poultry.
hazardous foods that have been Food contact surfaces should be
smooth, easily cleaned and
above 5°C for more than four sanitized, and of appropriate
hours. material.
Discard cold potentially hazard Clean and sanitize all food contact
surfaces prior to and after use.
foods after four hours if they Cleaning and sanitizing steps need
have not been properly held to be done separately in order to
below 5°C. be effective.
Prepare foods:
Prepare food at room temperature in two hours or less,
or the food item should be returned to the refrigerator.
Total time of food at room temperature shall not
exceed four hours.
Prepare raw products away from other products.
Clean and sanitize all surfaces, cutting boards, and
utensils that have been used in the preparation of raw
meats, poultry, and fish prior to using for fruits,
vegetables, and ready to eat food.
Cooking Food
It is generally recognized that cooking is to increase the
palatability and to tenderize and change the character of
food. Cooking, however, is also important in destroying
organisms that may cause diseases Proper cooking is
often the critical control point in preventing foodborne
disease outbreaks.

All foods will be cooked using appropriate practices and

procedures to ensure safety This includes properly
cooking foods to required internal temperatures and
taking and recording temperatures.
Cooking is the thermal heating of foods at sufficient
temperature over time to kill microorganisms in the
food. Cooking requirements are based on the biology
of pathogens Different species of microorganisms
have different susceptibilities to heat.

To effectively eliminate pathogens, there are a

number of factors to consider the level of pathogens
in the raw product and the initial temperature of the
food and the bulk of the food. Another factor to
consider, to kill the pathogenic organisms in food,
cooking must heat all parts of the food to the
required temperatures.
Food characteristics also contribute to the lethality
of cooking temperatures. Heat penetrates different
foods at different rates. High fat content reduces the
lethality of heat. High humidity in the cooking
container or the moisture content of the food and the
lethality of heat.
Employees involved in the production of food
must complete the following steps:

Prepare hot foods:

Cook hot foods to these minimum end-point temperatures or

higher. Avoid over-cooking. Use a calibrated thermometer to check
product temperature in thickest part of the item.
Take end-point cooking temperatures.
Reduce holding time of foods before serving by using batch
cooking.
Allow temperature of cooking equipment to return to required
temperatures between batches.
Do not use hot holding equipment to cook or reheat foods
Expose food ingredients to room temperature for two hours or less,
or food item should be returned to the refrigerator. Total time of
food at room temperature shall not exceed four hours.
Prepare products that will not be cooked or heated away from
other products
Take temperatures:
Use a calibrated thermometer to take the temperatures of all
potentially hazardous food products, each batch.
Wipe the thermometer stem with alcohol wipes prior to and
after taking the temperatures of each food, or wash stem,
rinse, and sanitize. Open the sanitizer package with clean
hands.
Take temperatures in the thickest part of a food item (usually
the center). Two readings should be taken in different
locations to assure thorough cooking to the appropriate end-
point temperature.
Record the end-point cooking temperature on the Cooked
Food Temperature Log.
 The foodservice manager will:
Review logs daily to ensure that temperatures and
corrective actions are being and take corrective action
as necessary.
Follow up as necessary and file logs with HACCP
records.

Holding Food
Once a food is heated or cooked, the food must be
maintained at a temperature to limit the growth of bacteria. The
correct hot holding temperature is 60°C The potential for growth of
pathogenic bacteria increases once a food is reheated than the
potential in raw foods.
 The spoilage organisms that may be present in raw foods
inhibit the growth of pathogenic organisms by competition.
Once a food is cooked, these spoilage organisms are reduced.

All hot food will be held hot (above 60°C) and cold food
will be held cold (below 5°C). Keep Hot food HOT and cold
food COLD. Temperatures of food will be taken routinely to
ensure that proper temperatures are maintained through
holding to ensure the safety of the food served to children.
Any conflict between food quality and food safety must always
be decided in favor of food safety, When in doubt about the
safety of food, throw it out.
Employees involved in the production or service of
food must:

Holding Hot Food:

Prepare and cook only as much food as is needed (i.e Use batch cooking).
Use hot-holding equipment that can keep hot food at 57-60°C or higher.
Follow manufacturer's instructions in using hot-holding equipment [NOTE
Customize your SOP by including instructions. For example, you may need to
indicate that the steam table wells need to be filled with hot water and at
what level.]
Keep foods covered to retain heat and to keep contaminants from falling into
food.
Measure internal food temperatures at least every two hours using a probe
thermometer. Record temperatures in a food temperature log. If temperatures
are below 60° C then reheat to 74°C.
Discard hot food after four hours if they have not been properly held at or
above 60°C.
Do not mix freshly prepared food with food being held for service.
Do not add raw food to cooked food.
Stir food.
Holding Cold Food

Use cold-holding equipment that can keep cold foods below 5°C.
Measure internal food temperatures at least every two hours using a probe
thermometer. Record temperatures in a food temperature log. If
temperatures are above 5°C, then refrigerate.
Protect cold food from contaminants with covers or food shields.
Discard cold potentially hazard foods after four hours if they have not been
properly held below 5°C.
Place cold food in pans or on plates first, never directly on ice. The only
exceptions are whole fruits and vegetables that will be washed after
holding.
Ice used on a display should be self-draining. Wash and sanitize drip pans
after each use.
The foodservice manager will:

Review logs daily to ensure the temperatures

and corrective actions are being met.
Follow up as necessary.
File temperature logs with HACCP records
Cooling Food
Cooling is a process of removing heat from food quickly enough to prevent
microbial growth. One method is done by placing foods in shallow containers no
deeper than 2 inches and leaving them uncovered until cold, 5°C or below.

When potentially hazardous food is cooled for an extended period, the food is
subject to the growth of a variety of pathogenic micro-organisms. Bacteria grow
ideally be 21-49°C (The human body temperature falls in this range). The longer
the time the f is allowed to be held in this range, the greater the risk of microbial
growth. Excessive time for cooling potentially hazard food has consistently been
identified as one of the leading contributing factors to foodborne illness.

When cooked food will not be served right away (or is left over and can be saved
It must be cooled as quickly as possible to prevent microbial growth.
Temperatures will taken during the cooling process to make sure that time and
temperature standards are met to ensure the safety of food served to residents.
There are two acceptable methods of cooling foods outlined below. Employees
involved in the cooling process of food must observe the following procedures:

One-stage (four hour) method:

Cool hot cooked food from 57°C to 5°C within four
hours using appropriate procedure.
Take temperatures at four hours to make sure that the
appropriate temperature is reached.
Reheat food to above 74oC if food has not cooled to
5°C in four hours.
Two-stage method (recommended in the FDA Food Code)

Cool hot cooked food from 57°C to 21°C or lower within two hours, and then
cool down to 5°C or lower within an additional four hours, for a total cooling
time of six hours, using appropriate procedure.
Take temperatures at the two and six hour intervals to make sure that
appropriate temperatures are reached.
Reheat food to above 74oC if food has not cooled to 5°C in four hours.
*NOTE: The reason that the two-stage method allows six hours to cool is that in
the first two hours of cooling the food is passed through the most dangerous
part of the temperature danger zone, where the growth of microorganisms is
ideal.
Factors that affect how quickly foods will cool down:

Size of the food being cooled-the thickness of the food or distance to its center
plays the biggest part in how fast a food cools.

Density of the food-the denser the food, the slower it will cool. Chili will take
longer than chicken noodle soup.
--
Container in which a food is stored- stainless steel transfers heat from food
faster than plastic. Initially loosely wrap food items. Shallow pans allow the heat
from food to disperse faster than deep pans.
.
Size of container

Food may not move through the temperature danger zone fast enough if the food is
still hot when placed in the refrigerator or freezer or kept in bulk.The hot food may
also raise the temperature of surrounding food items, placing them in the
temperature dangern zone (5°C -60°C).
Listed below are a few methods than can be used to cool foods more quickly.
The methods can be used alone or in combination in order to cool foods
quickly.

Methods for cooling foods:

Reduce the quantity of the food being cooled. Cut large food items into
smaller pieces or divide large containers of food into smaller containers.
Use blast chillers or tumble chillers to cool food before placing it into
refrigerated storage.
Use ice-water baths. Divide cooked food into shallow pans or smaller pots
them place in ice water and stir food items frequently.
Add ice or water as an ingredient. This works for foods that contain water
as an ingredient, such as a soup or stew. The recipe can initially be
prepared with less water than is required. Cold water or ice can be added
after cooking to cool the product and to provide the remaining water
required in the recipe.
Use a steam-jacketed kettle as a cooler Run cold water through the jacket
to cool the food in the kettle.
Stir foods to cool them faster and more evenly. Ice paddles (plastic
paddles that are filled with water and frozen) and chill sticks can be used
to stir foods through the cooling process. Stirring food with these cold
paddles chills foods very quickly.

The foodservice manager will:

Review logs daily to ensure
temperatures and corrective actions
are being met.
Follow up as necessary.
File temperature logs with HACCP
records.
Service Temperatures

Temperatures of all hot and cold foods are taken during service to ensure that
foods are maintained at appropriate temperatures to ensure the safety of food
served.
Employees who will be setting up the service carts and
serving food must follow the procedures:

Use a calibrated thermometer to take temperatures of food products at

time of service.
Wipe the clean thermometer stem with a new alcohol wipe prior to taking
the temperature of any food item.
Take temperatures of all hot potentially hazardous foods as soon as they
are put on the service cart or just before service. Take temperatures of all
cold potentially hazardous foods as they are put on the service cart or
just before service. Take temperature of milk before taking to rooms.
Record temperatures on the Service Temperature Log and initial.
Check to make sure that all temperatures are within the critical limits:
Hot foods are above 60°C
Cold foods are below 5°C
Take corrective action, if needed. If hot foods are below 60°C, they must
be reheated to above 74°C before putting on the service cart.
Take corrective action, if needed. If cold foods are 5°C or above, they must
be chilled to below 5°C.

The foodservice supervisor will:

Check the logs on a daily basis to ensure that they are completed
and that the temperatures are appropriate.
Review the log to see if there were temperature deviations.
Check corrective action taken to determine if it was appropriate.
Follow-up as necessary.
File the logs in the HACCP file located in the main office.
Service of Food

Once food has been prepared for serving, it will no longer undergo any heat
treatment. It is therefore important not to recontaminate food by practicing
proper serving methods that would assure the consumers of safe and hygienic
food. The most common food safety problems found during service or display of
food are (a) inadequate temperature control and (b) cross-contamination.
Employees involved in the service of food must observe the
following procedures:
Cleaning and sanitation

Clean the area on and around the service line, using warm soapy water and
clean cloths Thoroughly rinse area after cleaning.
Sanitize the area on and around the service line, using an approved
sanitizer
Wipe down area before service begins, and as needed throughout service.
Cloths used for cleaning food spills should not be used for anything else.
Service utensils/serviceware:
Store utensils properly with the handle extended above the container, or on a
clean, sanitized food-contact surface.
Use serving utensils with long handles to keep hands away from the food
item.
Clean and sanitize utensils before using them, and use separate utensils for
each food item.
Handle glassware and dishes properly.
Hold flatware and utensils by the handles.

Practice good personal hygiene:

Wash hands before handling place settings or food.
Do not touch cooked or ready-to-eat foods with bare hands. Always use gloves
or utensils.
Wash hands between each different task. For example, if the same employee is
loading dirty dishes and taking out clean dishes, a thorough handwashing must
be done between the two tasks. Hand dips are not used.
Service
Take temperatures of foods at the beginning of each service
period.
Record temperatures on Service Temperature Record and initial.
Take temperatures of foods when changing pans of food to assure
proper serving temperatures are achieved.

The foodservice manager will:

Supervise employees to ensure that proper service techniques are
being followed.
Review logs daily to ensure temperatures and corrective actions are
being met.
Follow up as necessary.
File logs with HACCP records.
Reheating Food (Leftovers)
Reheating is the thermal process to heat foods that have been previously
cooked and cooled in a food service establishment. Proper reheating can
eliminate a major portion of pathogens Proper reheating is heating a food to 165°F
within two hours.

The more a food is processed, the greater the risks. When food is held, cooled
and reheated, there is an increased risk from contamination caused by personnel,
equipment, procedures and other factors. When food is cooked and cooled the
product goes through the danger zone (optimal temperature range for
microorganisms to grow) several times which also increase the risks.

To reheat foods quickly:

Reheat in small quantities
Use preheated ingredients
Stir foods frequently.
Employees reheating food should:
Remove leftover food from the freezer/refrigerator.
Check the temperature of the food to make sure it is lower than 5°C using a
calibrated thermometer.
Reheat food so that all parts of the food reach a temperature reading of 74°C
for 15 seconds using an oven, stove, or steamer. The goal is to take the food
through the temperature danger zone (5°C-60°C) as quickly as possible Record
reheated temperature. Discard food that has not reached this temperature
within two hours.
Serve the food immediately, or place the food in a steam table or in a pre-
heated hot can and recheck temperature to make sure temperature is at or
above 60°C.
Check the temperature of the food before serving if the food has been held.
Discard any potentially hazardous foods held in the temperature danger zone
(5ºC to 60°C) for more than four hours.
The foodservice supervisor will:

Check the temperature of randomly selected reheated

items to be certain 74°C was achieved and that the
product is held at 60°C or higher.
Review temperature logs to assure proper reheating
temperatures are achieved.
Follow-up as necessary and document corrective action.
File temperature logs with HACCP records.
Food Packaging
In addition to prolonging shelf-life, retaining quality and nutritional values as
well as providing a water vapour /gas barrier, packaging is important for
preventing food from being contaminated with chemicals, physical matters
and bacteria.

Packaging materials should not endanger the safety and suitability of the
food in contact with them. They should be suitable for the food to be
packed, non-toxic, durable and clean. Chemicals from packaging materials
should not migrate into the food, and migration occurs, there should be no
known toxic effects to consumers.

Packaging materials may contaminate food if they are not clean. They should
thus be kept in their original packages and stored in clean areas where they
are not exposed to risks of contamination.
Packaging materials should be appropriate for the food to be packed and
sufficiently durable to with stand the conditions of processing, storage and
transportation.

Packaging materials should not pose a threat to the safety of the food to be
packed.

Packaging materials and design should transportation provide adequate

protection for the food to be packed to minimize contamination and prevent
damage.

Packaging of food should be carried out under hygienic conditions to protect

the food packed from risks of contamination. Packaging and wrapping of food
should be carried out under hygienic conditions by staff with appropriate
training in food hygiene and food safety.

Packaging materials should be stored and handled under hygienic conditions to

minimize the risks of contamination and deterioration.
 Transportation of Foods from Central Kitchens to Satellite Locations
(Temporary and Mobile Food Facilities)

The popularity of temporary and mobile facilities such as street fairs,

festivals, catering, food sampling, and mobile arts increased rapidly during
the past decade. The public patronizes these events in increasing numbers.
In addition to the opportunity for community involvement, commercial and
non-commercial organizations are finding it profitable to sell food at
temporary facilities.

Transportation of food provides a significant opportunity for contamination

and spoilage. Contamination may occur if food is carried in dirty or
inappropriate containers or vehicles, or is transported together with toxic
chemicals, or is inadequately covered, or packaging becomes damaged by
poor handling. A further risk is introduced if potentially hazardous food is
transported under ambient temperature that encourages growth of
pathogenic bacteria.
All foods will be transported in a manner that ensures quality and safery of
food. Protecting the food and food preparation equipment from
contamination is the function of the structure. A temporary food stand
should have:

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.
Employees involved in the production and/or transportation of food from
a central or regional kitchen to a satellite location must be responsible
for both the safety and sanitation of food handled. Steps include:
Preheating holding equipment.
Use calibrated thermometers to take temperatures of food.
Calibrate thermometers weekly or sooner if dropped.
Record temperature and time in Temperature Log and initial.
Employees at Central or Regional Kitchen

Take temperature of food when it leaves the central kitchen. Hot foods
should be at above 60°C and cold food should be below 5°C.
Record temperatures in log and initial.
Take temperature of food when it is returned from a satellite location.
Discard cold foods that are above 5°C.
Discard hot foods that are not above 60°C.
Chill hot foods that are above 60°C. The product must be cooled to 21°C in
two hours from the last 60°C reading. If that is not possible, dispose of
food. If it is possible, cool to 21°C in two hours and to 5°C or below in four
additional hours.
Record temperature in log and initial.
Record the product name, date, temperature, and time.
Place chilled food in freezer.
Employees at Satellite Location:

Take temperature of food when it arrives at the satellite location and

record.
Check temperature of food on serving lines every two hours, or more
often if temperatures are near the temperature danger zone (5ºC-60°C).

The foodservice manager will:

Review logs daily to ensure the temperatures and corrective actions are
being met.
Follow up as necessary.
File temperature logs in HACCP file.