The Flow of Food

Presentation
Chapter 8 : The Flow Of Food

Group Name:Amirun Izzuddin Bin Mazalan
& Mohd Haris Aswad B Noor Hasmadi
Course Title:Food And Service Santition
The Flow Of Food
Temperature abuse
Any time potentially hazardous food is exposed to
the temperature danger zone of 5C to 60C. Foods
being prepared or cooked should pass through the
temperature danger zone as quickly as possible.
Temperature abuse of potentially hazardous foods
can cause the rapid growth of microorganisms,
potentially causing foodborne illness.
Four-hour rule
Potentially hazardous foods may not be exposed to
the temperature danger zone for more than four
hours
SlacCross-contamination
Transfer of harmful substances or disease-causing
microorganisms from one food product to another through direct
contact, or contact with utensils, equipment, work surfaces, or
employees hands or clothing.
king
The process of gradually thawing frozen food in preparation for
deep-fat frying or to allow even heating during cooking.
Pooled eggs
Eggs that have been cracked open and combined in a container
for quantity cooking.
Cold paddles
Utensils that can be filled with water and frozen. Stirring food
products with them chills food very quickly.
Apply Your Knowladge

True or False: Ground beef should be cooked to a minimum
internal temperature of 140F (60C) for fifteen seconds
True or False: Fish cooked in a microwave must be heated
to a minimum internal temperature of 145F (63C)
True or False: Potentially hazardous food must be cooled
from 135F to 70F (57C to 21C) within four hours and
from 70F to 41F (21C to 5C) or lower within the next
two hours
True or False: If potentially hazardous food is reheated for
hot holding, the internal temperature must reach 155F
(68C) for fifteen seconds within two hours
True or False: It is acceptable to thaw a beef roast
at room temperature
When preparing salads containing potentially

hazardous ingredients:
Make sure leftover ingredients (i.e., pasta,
chicken, potatoes) have been handled safely
by ensuring they were:
Cooked, held, and cooled properly
Stored for less than 7 days
Prepare product in small batches
Refrigerate ingredients until the point they are
needed
Chill all ingredients and utensils prior to using
them
When preparing eggs and egg

mixtures:
Handle pooled eggs (if allowed)
with care:
Cook promptly after mixing or store
at 41F (5C) or lower
Clean and sanitize containers
between batches
Use pasteurized shell eggs or egg
products when preparing dishes
requiring little or no cooking (i.e.,
hollandaise sauce)
Promptly clean and sanitize
equipment and utensils used to
prepare eggs
When preparing eggs for high risk

populations:
Pasteurized eggs or egg products must be
used when dishes will be served raw or
undercooked
Unpasteurized shell eggs may be used if
the dish will be cooked all the way through
(i.e., omelets, cakes)
If shell eggs will be pooled for a recipe
they must be pasteurized
When preparing produce:

Wash it thoroughly under running
water before cutting, cooking, or combining
with other ingredients
Use water slightly warmer than the
temperature of the produce
Pull leafy greens apart and rinse
thoroughly
Clean and sanitize surfaces used
to prepare produce
When preparing produce:

continued
Prevent contact with
surfaces
exposed to raw meat or
poultry
Prepare produce away from
raw meat, poultry, eggs,
and cooked
and ready-to-eat food
Clean and sanitize the
workspace and
Preparing Specific Food:

Produce
When preparing produce: continued
When soaking or storing produce in standing
water or an ice water slurry
do not mix:
Different items
Multiple batches of the same item
Refrigerate and hold cut melons at
41F (5C) or lower
Do not add sulfites
Do not serve raw seed sprouts to high risk
populations
Preparing Specific Food: Fresh Juice

To package fresh juice for later
sale:
A variance is required from the
regulatory agency
The juice must be treated (e.g.,
pasteurized) according to an
approved HACCP plan
As an alternative, the juice
must contain a warning label
indicating the product has not
been pasteurized and may
contain harmful bacteria.
When cooking potentially hazardous food, the

internal
portion must:
Reach the required minimum

internal temperature
Hold that temperature for a
specific amount of time
Cooking Poultry
Poultry:
(including whole or ground chicken,
turkey, and duck)
Minimum Internal Cooking
Temperature:
165F (74C) for 15 seconds
Cooking Stuffing
Stuffing made with potentially
hazardous ingredients
Stuffed meat, fish, poultry, and pasta
Temperature:
Cooking Dishes with Potentially

Hazardous Ingredients
When including previously cooked, potentially
hazardous ingredients
in the dish:
Cook ingredients to a minimum
internal temperature of:
When including raw
potentially hazardous
ingredients in the dish:
Cook raw ingredients to their required
minimum internal temperature
Cooking Potentially Hazardous Food

in a Microwave
Potentially hazardous food cooked
in a microwave:
(eggs, poultry, fish, and meat)
Temperature:
165F (74C)

The Flow of Food

Uploaded by

Copyright:

Available Formats

The Flow of Food

Uploaded by

Document Information

Original Description:

Original Title

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

The Flow of Food

Uploaded by

Copyright:

Available Formats

Presentation

Chapter 8 : The Flow Of Food

The Flow Of Food

Apply Your Knowladge

When preparing salads containing potentially

When preparing eggs and egg

When preparing eggs for high risk

When preparing produce:

When preparing produce:

Preparing Specific Food:

Preparing Specific Food: Fresh Juice

When cooking potentially hazardous food, the

Reach the required minimum

Cooking Dishes with Potentially

Cooking Potentially Hazardous Food

You might also like