LESSON 10:

FOOD FLOW
LEARNING OBJECTIVE:

 To define what is food product flow.

 To describe different concepts on
food flow operation
 To identify the types of food service
system
 INTRODUCTION:

This subject introduces students about the aspects on a food

service industry system and the importance of understanding the
purpose of food production flow. It focuses on the activities of a
businesses that produce food for human consumption to the
community. This topic involves understanding on different stages
of food flow service such as purchasing, receiving, storage,
thawing, preparation, cooking, cooling, hot and cold holding,
reheating and serving. In short, the term covers food production
flow to distribution process.
 FOOD PRODUCT FLOW
 It represents the activity that usually occurs when food enters upon the workplace up to delivering the
food produced to customer for consumption.

 It is a process thats starts from receiving the materials needed for production, to storing, preparing,
cooking, holding, serving, cooling and reheating.

 On a Food Product Flow it is essential for a food establishment to take into consideration the protocols
on the general food safety procedure for the purpose of minimizing the potential risk of contamination
and the prevention on the occurrence of mishandling practices during production process.

 Is a process of preparing food products for the establishment and delivering the finished products for
consumption.

 The flow chart was developed in order to serve as a guide on how to handle food safely from one step
to another.
 PURPOSE OF FOOD SAFETY IN A PRODUCTION FLOW

1. Maintaining the cleanliness and

sanitation of the whole production 4. Avoid cross contamination
area.

3. Practice proper hand washing before and after handling materials and foods.

5. Follow guidelines on the temperature

2. Always Observe personal hygiene.
danger zone.
STAGES OF FOOD FLOW
 1. PURCHASING
 A process of acquiring food on a certain supplier which ensure that the materials needed for
production are obtain in a right quantity, on the best quality,at a reasonable price and at a timely
manner.
 a proper utilization of purchasing procedure will help the food establishment to produce a desired
products

 On this stage, it is important to determine a proper and qualified supplier that can provide raws
materials that is in accordance with the requirement of the establishment and so as in lined with the
needs of the customer.
 In purchasing, it is a must to acquire a raw materials that meets the establishment specifications.
And make sure that you administer a contract that is in a long term duration and to a reputable
vendors or suppliers
 1. PURCHASING
 Negotiate a contract only to the qualified suppliers and to those who can fulfill the establishments
specification.
 For enable to provide safe food for consumption a safe raw material and reputable supplier must be
the top priority or concern of this stage.

 A purchased item should confer to the different specification of the products such as the overall
quality of raw materials, its counts and weight, the packaging and a safe raw materials.
 OBJECTIVES OF PURCHASING PROGRAMS:

1. Acquire products that is appropriate for the job.

2. Purchase an exact number of an items needed.

3. Make sure that the items are at the reasonable

price.

4. Contact a supplier who are reputable and

dependable.
 RESPONSIBILITIES OF FOODSERVICE MANAGER:

1. To contantly meet the specification of the company towards the products it is necessary for the manager
to create written product specification prior to purchased or deal with the vendors.

2. Guidelines on the delivery and storage shall be implemented to ensure that the quantity and quality of
products are precisely correct.

3. Evaluate and Assess the information on the delivery to quarantee the company specification are met.

4. Solicit a written statement to the vendor stating that they are compliant to the HACCP system or they
practice good manufacturing processes.
 2. RECEIVING

 At this stage, it is essential for a manager to set a guidelines for picking up a raw materials from the
suppliers.
 It is a process of accepting the items that has been ordered from the suppliers

 Product must arrive in an excellent condition to the establishment. At this stage the quantity and
quality must be closely monitored.
 The foods or raw materials that are contamianted during the arrival shall not be accepted.
 2. RECEIVING

 To closely monitor if the goods are contaminated or not it is a must to identify it withthe use of your
senses. That include sense of sight, sense of touch and sense of smell
 When receiving a products it is important for a manager to accurately utililze a procedure on a
receiving process possibly there must be a proper inspection in all items or products .

 After receiving such products or raw materials it is a must to store them quickly and In most
appropriate manner.
 Once the raw materials or products has arrived assess the condition of foods if they delivered the
products on an appropriate temperature and on a proper and intact packaging services.
 2. RECEIVING
 Prior to the acceptance of the deliveries make sure that all materials are safe. It is a must to conduct
a visual inspection upon delivery.
 Foods that did not met the standards and specification of the establishment must not be accepted or
it has to be rejected at this point.

 On this stage it is very essential for a manager to check if the delivered items are on its proper
temperature standards.
 Standard temperature for a delivered items shall be 15 degree C for a frozen foods and make sure
that it is not defrosted. For hot foods the standard temperature must be at 60 degree C.

 Food that are placed on a temperature danger zone for at least 2 hour prior to the delivery shall be
automatically rejected
 Inspect all delivered material before you accept it because you are responsible on receiving food on
your premises.
 GENERAL PRINCIPLE ON RECEIVING FOODS:
All refrigerated food shall only receive if the temperature degree is 5-degree Celsius when it was delivered.

Guidelines on the “one delivery at a time” shall strictly followed.

Be aware on the frozen foods it should be placed on the below temperature that is intended for frozen
goods.
Record information about the date received on every package.

Potentially hazadouz foods shall be placed on the proper temperature and it should be stored rightaway
after checking and delivery.

Quality of food products must be evaluated and assures that the quality requirements are met.

Inspect all packaged food make sure that all items are properly labelled with the name of the supplier.
 3. STORAGE
 At this stage, once the delivered items were inspected, evaluated and received the perishable items
or products should be stored instantly from the appropriate storage.
 In a storage process, a principles of FIFO or the first in first out pricinple shall be practice.

 An organized storage area shall strickly implemented to avoid the occurence of contamination and
spoilage.
 Leniency of storing chemical product is a must, it should be stored away from any food products.

 All storage areas must be well ventilated and pest free and is a vermin proof to minimize
contamination.
 Storage must be well protected against potential hazards and it should be well clean and sanitized.
 TYPE OF STORAGE
 Refrigeration

 General  All refrigeration units must be in good condition with

accurate themometer.
 Maintained the proper temperature level at all times.
 Food containers must be
 To prevent cross contamination store raw foods
properly covered and stored. below the RTE foods.
 Practice FIFO all the time  Exact number of items must be stored in refrigerator
 Chemicals shall be stored to easily circulates air on the storage.
separately from food products.  Overloading space is not recommended
 Keep door close as possible.
 TYPE OF STORAGE

 Dry storage
 Freezer

 Storage must be on 6
 Shall have a temperature
inches off the floor so it will
level of - 18-degree Celsius
be easy for it to be well
or less.
clean and identify the
rodent problem.
 4. THAWING

 To prevent the bacteria to multiply a freezing process should be done.

 Improper thawing can contaminate the food.

 Never thaw food at a room temperature it allow the bacteria to multiply

quickly.
 A defrosted food should not be refrozen. And make sure that before you
used the items frozen it should be well thawed or defrosted.
 Thawing Method:

a) In the refrigerator at 4-degree Celsius. This method can be the safest way to use in thawing
food. Although, it is the safest practice but it also the sluggish method because takes time
to thaw something. You will need at least 2 days for thawing to be successful.

b) In a sink of cold running water. The use of the sink will be helpful, put the food at the sink
and keep the water constantly flowing on the frozen food until it is thawed.

c) In the Microwave. Thawing in the microwave is not effective for a large volume. This can be
used if the small portion of foods will be moved to another cooking source.
 5. PREPARATION

 It is about setting up a food to be serve and is ready to consumed.

 For food to be safe for consumption guidelines and practices on proper handling shall be executed.
 Observe hand hygiene on or before the preparation of such foods.

 Proper cleaning and sanitizing of utensils and work surfaces must exercise to prevent foods to be
contaminated.
 Separate raw foods to RTE foods to avoid cross contamination.
 Meat, poultry ,egg and seafoods must be heated in a different temperature.
 5. PREPARATION
 In production processes make sure that all ingredients to be used are safe and suitable for
consumption.
 Make sure that all ingredients are free from any hazards like it must free from any physical sources
to comtaminate food, an assurance that no chemicals get into foods and lastly, no reduce any
occurence of microbiological contamination.

 Washed thoroughly the Fruits and vegetables with sanitizing solution before the preparation.
 When preparing foods make sure that the use of color-coded chopping board shall be use to avoid
the occurrence of contamination.
 5. PREPARATION

 Example of color coded chopping board and its uses

White: is intended for dairy products. Red: is use for raw meats Blue: is for seafood use only

Yellow: is intended for poultry Brown: is used for the cooked meats Green: can be used in fruits and
vegetables.

 Practice good hygiene at all time during preparation.

 6. COOKING
 To ensure the safety of food, it should be cooked in accordance to the procedure and guidelines in
cooking foods.
 To kill microorganism food must be cooked at the required temperature level and in timely manner
 .Use separate spoon for tasting food
 Cook food according to a proper temperature. Like in Poultry - 74 degree C for 15 seconds, Pork - 63
degree C for 15 seconds, fish - 63 degree C for 15 seconds.

 Proper cooking temperature should be at least 75 C or hotter and it can done on all kinds of food.
 Use thermometer to check food temperature.
 To avoid over cooking make sure that you used a calibrated thermometer for checking.
 Storing food at a room temperature must not exceed to 4 hour.
 7. COOLING

 To prevent foodborne illness a proper way of cooling food shall be facilitated.

 Cooling procedure should be done for about 2 to 4 hours.
 Divide a large quantities of food into a smaller containers.

 Proper cooling temperature for food is 60 degree C (140degrre F) to 4 degree C (40 degree F)
 Once a food cools down to 4 degree C (40 degree F) put it in the proper container and placed it in
the refrigerator.
 8. HOT AND COLD HOLDING

 Hot holding safe temperature is about 135 degree F

 A process of keeping cooked food in a contniously low heat source to keep food into a proper
temperature.
 Covered food to avoid any potential contamination getting in the food

 In monitoring food temperature a digital thermometer shall be used for every 2 hours and make sure
that it remains accurate at all time.
 Reheat food for a temperature of 165 degree F.
 8. HOT AND COLD HOLDING

 When using food cabinets make sure that the practice of 2/4 rule and regularly check the
temperature.
 Cold holding can probably stop any microorganism to grow by maintaining its temperature level for
about 42 degree F.

 Cold food must stay cold and hot food should remain hot as possible
 Do not store food items directly on ice.
 9. REHEATING

 Reheating leftovers is normal in nature, but a proper procedure shall be practice to to ensure that
the food is still safe for consumption.
 Reheating shall be done within 2 hours at a required temperature 165 degree F for 15 seconds.
 Reheating foods shall only be done once, if its not consumed it is practical to thrown out.

 In reheating food make sure that it should be done on a small quantity to maitain the quality of such
food.
 While on a reheating process make sure that food are free form any source of contamination.
 10. SERVING

 Safe food handling practices shall be well executed when serving foods.
 All Potentially hazardous must be in a proper temperature.
 Guarantee that all utensils and equipment to be used in serving foods is clean and sanitized.
 The use of clean and well sanitized utilized is necessary when serving food.

 All serving utensils must be properly stored.

 Avoid bare hand contact with the ready to eat food.
 When serving food it is necessary to observe proper personal hygiene practices.
 Always practice the 2/4 rule.
 All single used items must be used once such as food and drink take out containers, disposable
gloves,[plastic cutlery and food wrappers
 CONTENT SUMMARY:

Successful operation rely mostly on the successful food production flow of the establishment.
Successful operation means that the establishment can provide a viable guideline and protocols in
terms of food safety handling. Such food safe handling may pertain to duly organized safety
practices to avoid occurrence of risk, a legally compliant establishment on safety regulation that
ensures the safety of foods it serves and sells. Identifying control measures and guideline toward
the provision of safety food will confer to the different stages of food production. Each stages must
be strictly followed the guidelines and principles in producing safe food for human consumption.
There are rules and guidelines implemented to all stages of production to be followed and take into
consideration with to reduce any instances of cross contamination. Workplace guidelines on the
safety handling of foods can be as follows: proper cleaning and sanitizing of all food utensils,
equipment and preparation area, personal hygiene protocols, maintenance of the equipment's, the
use of appropriate tools to check the food temperatures and a control measures on food safety.
Thank You!!!
 ASYNCHRONOUS ACTIVITY #11

Activity # 11
This is an essay type.
1. What is Production food flow and its importance.
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2. Arrange the jumbled letters of each word and put your answer in the space
provided.

ingwhta etohdm urscpaignh

orstgnifde ydr otsegra
oldc oldhnig eneralg otreasg
oth hnigldo eherangit
ofdo lfwo pperaariont