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Flow of Food

The document outlines an individual's flow of food from purchasing to serving. It asks the individual to identify two practices where food could become unsafe, specifying the activity and reason. It then asks them to provide actions to correct the unsafe practices. An example is provided of using the same knife for raw meat and ready-to-eat food without washing in between due to cross-contamination and the corrective action of using a different knife and washing after each food item.

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Geneva
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125 views2 pages

Flow of Food

The document outlines an individual's flow of food from purchasing to serving. It asks the individual to identify two practices where food could become unsafe, specifying the activity and reason. It then asks them to provide actions to correct the unsafe practices. An example is provided of using the same knife for raw meat and ready-to-eat food without washing in between due to cross-contamination and the corrective action of using a different knife and washing after each food item.

Uploaded by

Geneva
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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1. Individually, identify your flow of food at home from purchasing to serving.

1. PURCHASING
2. STORING
3. PREPARING
4. COOKING
5. SERVING

    3.1. From your individual flow of food, identify two practices where food become unsafe,
specify the activity and reason (cross-contamination, time-temperature abuse, poor personal
hygiene).

    3.2. Action to correct the practices where food can become unsafe.

4. Follow this format:

Flow of Food: Practices where food Reason: Action to correct the


may become unsafe: practice:
 

 Example:     Use different knife.


1. Purchasing 1. Use of the same knife Wash and sanitize
for raw meat and ready after use in one food
Cross
to eat food without item.
contamination
washing and sanitizing.
2. Storing Storing food for a long Time temperature Having a little supply
time without properly abuse of food helps prevent
cleaning or washing it temperature abuse
over time and
long-term food
storage.
3. Preparing Not ensuring the Poor personal The meat,vegetables,
cleanliness of your hygiene hand and the cooking
cooking tools, not utensils should be
washing your hands washed before using
before handling food, them in the kitchen.
and not washing your
meat and vegetables
before using it.
4. Cooking Not covering what is Cross Get a clean surface to
being cooked and not contamination place the spoon on so
it won't get stuck
placing the spoon in the everywhere, and
appropriate places always cover the food
you prepare.
5. Serving Serving food without Poor personal Before serving food,
cleaning your hands hygiene wash your hands.

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