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Name: Jane Gorospe Year and Block

The 8 stages in the flow of food are: 1) Purchasing and Receiving, 2) Storage, 3) Preparation, 4) Cooking, 5) Cooling, 6) Hot and Cold Holding, 7) Reheating, and 8) Serving. These stages must be followed to avoid cross-contamination and ensure good quality. A schematic diagram shows the flow of food through Purchasing and Receiving, Storage, Preparation, Cooking, Cooling, Hot and Cold Holding, Reheating, and Serving.

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Jane Ednalaga Gorospe
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67 views1 page

Name: Jane Gorospe Year and Block

The 8 stages in the flow of food are: 1) Purchasing and Receiving, 2) Storage, 3) Preparation, 4) Cooking, 5) Cooling, 6) Hot and Cold Holding, 7) Reheating, and 8) Serving. These stages must be followed to avoid cross-contamination and ensure good quality. A schematic diagram shows the flow of food through Purchasing and Receiving, Storage, Preparation, Cooking, Cooling, Hot and Cold Holding, Reheating, and Serving.

Uploaded by

Jane Ednalaga Gorospe
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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1ST YEAR/ D

NAME: JANE GOROSPE YEAR AND BLOCK:


DATE: 10-25-21

1.What are the 8 stage in the flow of the food? Explain

The 8 stage in the flow of the food is Purchasing and Receiving, storage, preparation,
cooking, cooling, hot and cold holding, reheating, serving.This 8 stages must be fallow and
also apply to avoid to have a cross- contamination and to have a good quality in proceeding
establishments. If you going to purchasing and receiving food it must from an approved
source. Also always check and inspect the temperature if in a good condition. Always check
and inspect all incoming food. Also if you going to storage the food you should kept away
from the harmful foods such as chemicals. If you going to preparation the food you must
wash you hands first. You should prepare food in small batches to avoid the cross-
contamination. Cooking must fallow the temperature. If you done cooking you must cooling
the food and also you should do the proper way to hold a hot and cold. If they

Make a schematics diagram on the flow of food

Step 1=> PURCHASING AND RECEIVING

Step 2=> STORAGE

Step 3=> PREPARATION

Step4=> COOKING

Step 5=> COOLING

Step 6=> HOT AND COLD HOLDING

Step 7=> REHEATING

Step 8=> SERVING

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