week7-8

Food Product Flow

It refers to a process of receiving, storing, preparing, cooking, holding, serving, cooling and reheating that the food goes through in a food service facility.

Measuring Temperatures at Receiving and Storage

• Maintaining safe product temperature is a critical part of your food safety system

• Place the sensor portion of the thermometer in the warmest part of a refrigerator unit or in the coolest part of a hot storage unit

Purchasing

• (BLANK) Involves obtaining the right products at the right time, price, and source.

• Foods are classified as perishable, staple, or contract items.

• Guidelines for wise buying include purchasing by weight, count, brand, and season.

• It is a highly skilled activity requiring knowledge of products and market conditions.

Purchasing Techniques

• Comparative shopping;

• Evaluation of new products;

• Wise judgment in timing large purchases of seasonal items;

• Selection of the most efficient supplier.

Purchase Specifications

• These are guidelines that detail the characteristics of a product which include quality grade, weight, quantity, contents, and packaging

• (BLANK) make the task of comparison shopping easter.

• Comparative Shopping

Buying from Approved Sources

This means purchasing safe and wholesome food from sources that comply with all applicable local and national food laws (e.g. Approved by DOH/BFAD)

Reputable Suppliers

They should adhere to the following:

• Cleanliness and proper maintenance of delivery vehicles;

• Proper temperature of refrigerated and frozen storage areas (for perishable items);

• Proper separation of food and non-food items during storage and delivery;

• Insect and rodent control.

• Foods prepared in a private home are not considered to be from an approved source.

Determining Food Quality

• Observe color, texture and visual evidence of spoilage

• Spoiled items may be slimy, moldy, and discolored;

• Packaging may be torn, punctured, dented, bulging, or other signs of damage.

• Evaluate Flavor - combination of smell and taste;

• Spoiled foods may give-off foul odors or may have objectionable taste;

• Spoilage organisms and other disease-causing microorganisms can multiply to high numbers in food without altering the food's appearance, flavor, and odor.

Receiving

(BLANK) employees must inspect all incoming food supplies to ensure that they are in sound condition, free from filth or spoilage, and at the proper temperatures.

Receiving Requirements

• Prompt handling

• Exacting quality control procedures;

• Trained staff who have good judgment and experience in interpreting product specifications, coding, and temperature measurement

2 Critical Elements of Receiving

• Quantity Verification

• Quality Inspection (not sure bt dis 2)

Poor Receiving Procedures Increase the chance of;

• Theft;

• Acceptance of underweight merchandise;

• Contamination;

• Waste;

• Acceptance of products that do not meet specifications.

Heat Processing

• It is a common method for preserving foods.

• This process employ heat to make food safe for consumption and extend shelf-life by reducing or eliminating microbiological contamination (pathogens or spoilage) and enzymatic activity of the food

• This process could affect texture and flavor of food products.

Modified Atmosphere Packaging (MAP)

• This is a food processing technique where foods are placed in flexible containers, and air is removed from the package.

• Gases may be added to help preserve the food, such as carbon dioxide and nitrogen.

Sous-vide

• A French term for "under vacuum" "without air"

• A method of food processing that involves placing food ingredients in plastic pouches and vacuuming then air out.

• The pouch is then minimally cooked under precise conditions and refrigerated immediately.

• PHFs processed using this technique must be kept out of the temperature danger zone to prevent the growth of Clostridium botulinum. (refer to Foodborne Illness Botulism)

Sous-vide must be:

• used by the expiration date printed on the package

• refrigerated constantly (below 5OC)

• heated according to the time and temperature provided on the package directions

In receiving canned items check the:

• leaks, bulges, dents, broken seals, damage along seams, rust and missing labels

• DO NOT accept cans if they leak or bulge. This indicates microbial activity inside the can.

Food Irradiation

• Is a preservation technique used by some food processing industries. This process involves exposing food to ionizing radiation in order to destroy disease causing microbes and delay spoilage

• (BLANK) food is not radioactive and does not pose a risk to consumers.

• Federal law requires that all irradiated food must be labeled with the international symbol for irradiation called a "radura".

Red Meat Products

• Main sources of red meat and meat products are: cattle (beef),

• hogs (ham, pork, and bacon)

• carabao (carabeef)

• goat (goat's meat)

• sheep (mutton)

• calves (veal)

• young sheep (lamb).

Red Meat

• Animals must be inspected prior to and after slaughter to make certain they are free of disease and contamination.

• Meat and meat products are obtained in several forms such as fresh, frozen, cured, smoked, dried, and canned.

• NEVER accept meats if there is any sign of contamination, temperature abuse or spoilage.

• Fresh meat should be firm and elastic to touch and has characteristic aromas. Off-odors and sliminess are characteristics of spoilage caused by bacterial growth on the meat surface.

• Frozen meats should be solidly frozen when they arrive at the food establishment. These should be packaged to prevent freezer burn.

• Look for signs of freezing and thawing and refreezing such as;

1. Frozen blood juices in the bottom of the container

2. The presence of large crystals on the surface of the product

Game Animals

• (BLANK) animals are not allowed to be sold or served in retail food establishments unless they meet food code regulations.

• Common examples of game animals deer, quail, goose, dick, rabbit, pig sus, monitor lizard

• (BLANK) meat must be dressed soon after the kill to prevent rapid growth of bacteria already present in the meat.

Poultry

• These are usually domesticated birds raised mainly for meat and/or eggs.

• Types of (BLANK): chicken, turkey, duck, pigeon, and quails.

• The intestinal tract and skin of poultry may contain a variety of foodborne disease-causing bacteria like o Salmonella and E. coli. Its near neutral ph, high moisture, and high protein content nake it an ideal material for bacteria to grow in and on.

• Spoilage indications:

-meat tissue that is soft, slimy and has an objectionable odor

-stickiness under the wings and skin

- discoloration or darkened wing tips,

Eggs

• These are poultry products from chicken, duck and quail (pugo)

• The eggshell surface contains Salmonella bacteria and this can enter through the pores in the egg's shell.

• Whole shell (BLANK) should be clean, fresh, and free from cracks

• Interior of the (BLANK) should have no off-odor, the yolk firm, and the white should cling to the yolk.

• (BLANK) shelf life is limited. Purchased quantity should be used within a one- or two-week period.

• Washing (BLANK) only increases the possibility of contamination.

Ultra-High Temperature

• is pasteurized using ultra-high temperature (290 °F for 2 seconds) and is placed in aseptic packaging

Fluid Milk

• Must be refrigerated at 41F or 5C immediately upon delivery.

• Milk containers should be marked with an expiration date and the name of the dairy plant that produced it

• Check the expiration date of all dairy products before using them.

Fish

• Fish includes finfish that are harvested from saltwater and freshwater and seafood that comes mainly fren salt water;

• Seafood consist of mollusk shellfişt and crustaceans;

• Mollusk shellfish include oysters, clams, mussels, and scallops;

• Crustaceans include shrimp, lobster and crab

• Fish and seafood are generally more perishable than red meats

• The quality of fish and seafood is measured by smell and appearance

• Fresh fish should have a mild pleasant odor and bright, shiny skin with the scales tightly attached.

• Fish with the head intact should have clear bulging eyes and bright red, moist gills.

• The flesh of the fish should be firm and elastic to the touch

Vegetables and Fruits

• Vegetables and fruits spoil very rapidly. They continue to ripen even after they are picked.

• Fresh fruits and vegetables are usually not considered potentially hazardous foods.

Juice and Cider Products

• Most juice products have a pH less than 4.6, however, some pathogens can survive over the shelf life of the product and lead to illness

• Heat pasteurization is the most effective way to ensure juice products are safe.

• Other types of pasteurization processes for juice is the use of ultraviolet light

Types of Storage

• Refrigerator

• Freezer

• Dry Storage

Refrigerator

• used to hold PHF for short periods of time;

• slows down microbial growth and preserves quality of food;

• reach in, walk-in, walk-through;

• maintains air temp of 38F (3C)

Freezer

• hold PHFs for longer periods of time, weeks to months;

• designed to keep foods solidly frozen;

• should have a built-in thermometer;

Cold Storage Procedures

• Rotate refrigerated and frozen foods on a FIFO basis. Store in covered containers that are properly labeled and dated;

• Refrigerated and Frozen storage should be 6" off the floor;

• Space products to allow cold air to circulate around them.

• Store raw products under cooked or ready-to-eat foods to prevent cross contamination;

• When storing raw animal foods, store poultry on the bottom shelf, ground beef and pork on the middle shelf, and fish, eggs, and other red meats on the top shelf.

Dry Storage

• storage for non-PHF/less perishable; for goods packaged in cans, bottles, jars, bags, sacks, cartons;

• goods should be labeled and properly packaged moderate temp 50F (10C) to 70F (21C), relative humidity of 50-60% to maximize shelf life.

• Low lighting level, should not be exposed to sunlight;

• Use slotted shelves at least 6" of the floor and wall for easier cleaning, air circulation and rodent and insect infestation;

• Products should be properly spaced;

• Transferred bulk items should be stored in food grade containers with tight lids, and properly coded, dated and labeled with the common name of the food.

• Do not use lockers, toilet rooms, mechanical or locker rooms as dry storage areas;

• Do not expose products to overhead sewer and water lines;

• Store away from chemicals: insecticides, sanitizing and other cleaning solutions.

Storage Conditions for Food

• Frozen Meats - wrapped in moisture-proof paper to prevent them from drying out

• Poultry - wrapped to prevent dehydration, contamination, and loss of quality

• Milk and Egg quality deteriorates rapidly at room temp, should be refrigerated for up to two weeks; egg shells are porous and odors can be absorbed easily. Cover and keep away from onions and other foods with strong odors

• Store veggies at low temperatures and high humidity to preserve texture, tenderness, flavor, color and nutritive content. If packed in airtight film, poke holes into the plastic to allow contents to breathe

Preparation

• Limit the amount of time food is exposed to the temperature danger zone

• Thawing - acceptable methods include: in the refrigerator, in a microwave oven followed by immediate cooking, under cool running water, as part of the cooking process.

• Hand Washing - hands, esp. the finger tips are significant sources of contamination and cross contamination in food. Wash hands before working on and in between food.

• Avoiding Temperature Abuse - Time and temperature are the most critical control points identified in the HACCP flow charts in preparation and service, therefore, monitor and control food

Cooking

• The purpose of (BLANK) is to make food more palatable by changing its appearance, texture, and aroma

• When cooking in the microwave oven, the distribution of heat is often uneven. To distribute the heat more evenly you must stir frequently and rotate the food.

Cooling

• Improper cooling is one of the leading contributors to foodborne illness in food establishments

• Cooling of hot foods must be from 140 F (60 C) to 70 F (21 C) within 2 hours

• and from 140 F (60C) to 41 F (5 C) within 6 hours

Methods to Reduce Cooling time for Food

1. Use containers that facilitate heat transfer (stainless steel)

2. Transfer food into shallow pans that will allow for a product depth of 3" or less

3. Transfer food into smaller containers

4. Stir food while cooling

5. Place containerized food in an ice water bath

6. Stir food in a container placed in an ice water bath

7. Use cooling paddles to stir the food

8. Add ice directly to condenser food

Cold-Holding

• Cold, RTE PHFs include deli meats, potato and macaroni salad, chicken and seafood salads, cooked shrimps, etc.

• Label and indicate the date and time of preparation and consumption date. Acceptable storage time is 7 days when held at 41F (SC). Storage time begins when the food is prepared

• RTE salads - pre-chill all ingredients before mixing and storing

• Frozen RTE PHF - consume within 24 hours after thawing

• Raw Meats - maintain at 40°For less

• Fish and Seafoods - maintained on ice

Hot-Holding

• Is where you keep cooked food hot for many hours before or during service. When food is in the danger zone (between 5°C and 63°C) for too long bacteria can grow very quickly. It is a legal requirement that food is hot held at or above 63°C.

• Hot food must be kept at 63°C or above, except for certain exceptions. When you display hot food, e.g. on a buffet, you should use suitable hot holding equipment to keep it above 63°C.

• Food may be held in:

  • An oven

  • Heated chafing dishes

  • Preheated steam tables

  • Warming trays

  • Slow cookers

Self-service Bars

• (BLANK)bars are very popular, they offer convenience and a wide range of selections for consumers. A properly installed sneeze guard protects the food from contamination by your customers.

• Keep potentially hazardous foods on self-service bars hot at 135'F or above and cold at 41'F or below.

• Always use clean utensils in a self service bar.

• Hold utensils by the handle.

• Keep utensils in the food between use.

• Resting utensils on saucers beside containers is not an acceptable practice.

• Only 1 utensil should be used for each food item.

• Clean the station frequently throughout the day to reduce the potential for cross contamination.

• Assign a properly trained food worker to monitor and maintain a self-service bar or buffet bar.

Temporary and Mobile Food Facilities

• An overhead covering;

• An enclosed area except for the serving windows and an entry door;

• A source of hot and cold potable running water for handwashing, cleaning and sanitizing;

• Do not use slow cooking devices such as crockpots, steam tables and sterno head foods. These devices never reach temperatures high enough to kill harmful bacteria.

• An adequate handwashing facility must be provided, and strict handwashing procedures must be observed.

• Temporary facilities should use disposable utensils for food service.

• If it is necessary to use multi-use utensils, they must be washed and sanitized using a 4-step process.

•1-wash in hot soapy water

•2-rinse in clean water

•3-chemical sanitizing

•4-air drying

Vending Machines

are self-service devices which dispense individual-sized servings of food and beverages after customer inserts a coin, paper currency, or makes payment by other means.

Cold-Holding2

is holding potentially hazardous foods which are to be consumed cold at 41°F (5°C) or below

Hot-Holding

• is holding potentially hazardous foods above 140 F (60°C) during transportation and delivery to any site away from the primary preparation and service areas.

• Leftovers should only be reheated once, and uneaten portions of a reheated food should be discarded.