foods ii chapter 5 the flow of food. physical barriers to prevent cross-contamination assign...
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Foods IIFoods IIChapter 5Chapter 5
The Flow of FoodThe Flow of Food
Physical Barriers to Prevent Physical Barriers to Prevent Cross-ContaminationCross-Contamination
Assign specific equipment to each Assign specific equipment to each type of food product type of food product
Physical Barriers to Prevent Physical Barriers to Prevent Cross-ContaminationCross-Contamination
Clean and sanitize all work surfaces, Clean and sanitize all work surfaces, equipment, and utensils after each equipment, and utensils after each tasktask
Procedural Barriers for Procedural Barriers for PreventingPreventing
Cross-ContaminationCross-Contamination When using the same prep table, When using the same prep table,
prepare raw meat, seafood, and prepare raw meat, seafood, and poultry and poultry and
ready-to-eat food at different timesready-to-eat food at different times
Physical Barriers to Prevent Physical Barriers to Prevent Cross-ContaminationCross-Contamination
Purchase ingredients that require Purchase ingredients that require minimal preparationminimal preparation
Time and Temperature Time and Temperature ControlControl
Danger ZoneDanger Zone 4141˚F - 135˚F˚F - 135˚F Microorganisms grow much faster in Microorganisms grow much faster in
the middle danger zone the middle danger zone 7070˚F - ˚F - 125˚F125˚F
If food is held at If food is held at 7070˚F - 125˚F for 4 ˚F - 125˚F for 4 hours, you must throw it outhours, you must throw it out
Time and Temperature Time and Temperature ControlControl
Time and Temperature Time and Temperature ControlControl
Time-temperature abuse for TCS Time-temperature abuse for TCS foods can occur when food is not:foods can occur when food is not:
* Cooked to the required * Cooked to the required minimum minimum internal internal temperaturetemperature
* Cooled properly* Cooled properly
Time-temperature abuse for TCS Time-temperature abuse for TCS foods can occur when food is not:foods can occur when food is not:
* Reheated properly* Reheated properly
* Held at the proper temperature* Held at the proper temperature
Ways to avoid time-Ways to avoid time-temperaturetemperature
AbuseAbuse Determine the best way to monitor Determine the best way to monitor
time and temperature in your time and temperature in your establishmentestablishment
* What food items should be * What food items should be monitored, how often, and by whommonitored, how often, and by whom
Ways to avoid time-Ways to avoid time-temperaturetemperature
AbuseAbuse Have the right kinds of thermometers Have the right kinds of thermometers
available in the right placesavailable in the right places
* Each employee have their own * Each employee have their own calibrated thermometers calibrated thermometers
* Use timers in prep areas – how long * Use timers in prep areas – how long foods are in the danger zone foods are in the danger zone
Ways to avoid time-Ways to avoid time-temperaturetemperature
AbuseAbuse Make sure employees regularly record Make sure employees regularly record
temperatures and the times they are temperatures and the times they are taken.taken.
* Have forms to record times and * Have forms to record times and temperature temperature
* Post forms on clipboards next to * Post forms on clipboards next to areas where recording is areas where recording is
neededneeded
Ways to avoid time-Ways to avoid time-temperaturetemperature
AbuseAbuse Incorporate time and temperature Incorporate time and temperature
controls into standard operating controls into standard operating procedures for employees procedures for employees
Removing only the food to be prepared in Removing only the food to be prepared in short timeshort time
Refrigerate utensils and ingredients before Refrigerate utensils and ingredients before preparing certain recipes – tuna & chicken preparing certain recipes – tuna & chicken saladsalad
Cooking TCS food to correct temperaturesCooking TCS food to correct temperatures
Ways to avoid time-Ways to avoid time-temperaturetemperature
AbuseAbuse Develop a set of corrective actionsDevelop a set of corrective actions
– Reheating foods if they fall below 135Reheating foods if they fall below 135˚F ˚F after 2 hoursafter 2 hours
ThermometersThermometers
OvensOvens Hot-holding cabinetsHot-holding cabinets Dishwashing machinesDishwashing machines Most important - foodMost important - food
ThermometersThermometers
Bimetallic Stemmed – most common Bimetallic Stemmed – most common typetype– Measures through a metal probe with a Measures through a metal probe with a
sensor toward the endsensor toward the end
ThermometersThermometers
Thermocouples and thermistorsThermocouples and thermistors Immersion probeImmersion probe measure measure
temperatures of liquids (soups, temperatures of liquids (soups, sauces, or oil)sauces, or oil)
Surface probeSurface probe – flat cooking – flat cooking equipment like griddlesequipment like griddles
Penetration probePenetration probe – internal – internal temperature of foodtemperature of food
ThermometersThermometers
Infrared (Laser) – Does not require Infrared (Laser) – Does not require contact with the foodcontact with the food
Do not use to measure – air Do not use to measure – air temperature or internal temperature of temperature or internal temperature of foodfood
Hold to the product, but Not touchingHold to the product, but Not touching Remove barriers (glass or shiny metal)Remove barriers (glass or shiny metal) Follow the manufacturer’s guidelinesFollow the manufacturer’s guidelines
ThermometersThermometers
TTI – Time-Temperature Indicators – TTI – Time-Temperature Indicators – monitor both time and product monitor both time and product temperature temperature
Checks if there is any time-Checks if there is any time-temperature abusedtemperature abused
ThermometersThermometers
Calibrate – adjusting Calibrate – adjusting thermometers to get thermometers to get accurate readingaccurate reading
CalibratingCalibratingBoiling-point MethodBoiling-point Method
* Bring clean tap water to boil in a * Bring clean tap water to boil in a deep deep panpan
* Put thermometer stem or probe * Put thermometer stem or probe into into boiling water – the sensing are boiling water – the sensing are
submergedsubmerged
CalibratingCalibrating
* Hold the calibration nut securely * Hold the calibration nut securely with a wrench or other tool and with a wrench or other tool and rotate the head of the thermometer rotate the head of the thermometer until it read 212until it read 212˚F or appropriate ˚F or appropriate boiling pointboiling point
CalibratingCalibrating
Ice-Point MethodIce-Point Method
* Fill a large container with crushed * Fill a large container with crushed ice ice
then fill with tap water until the then fill with tap water until the container is fullcontainer is full
CalibratingCalibrating
* Put stem probe into the ice water * Put stem probe into the ice water so the so the sensing area is completely sensing area is completely submergedsubmerged
* Wait 30 seconds or until the * Wait 30 seconds or until the indicator indicator stops moving – Do not stops moving – Do not touch sides or touch sides or bottombottom
CalibratingCalibrating
* Hold the calibration nut securely * Hold the calibration nut securely with a wrench or other tool and with a wrench or other tool and rotate the head until it read 32rotate the head until it read 32˚F˚F
*Some thermocouples – press a reset *Some thermocouples – press a reset buttonbutton
General Thermometer General Thermometer GuidelinesGuidelines
Keep them in storage cases cleanKeep them in storage cases clean Calibrate regularly to ensure accuracyCalibrate regularly to ensure accuracy Never use GLASS thermometers to Never use GLASS thermometers to
monitor food – may breakmonitor food – may break Measure internal temperatures of food Measure internal temperatures of food
insert into thickest partinsert into thickest part Wait for the thermometer reading to Wait for the thermometer reading to
steady before recordingsteady before recording