1. 1. FOLLOWING THE FOOD PRODUCT FLOW
2. 2. Objectives:
   • Recognize codes & symbols used to designate food products that have been inspected byg government agencies.
   • 3. Apply purchasing & receiving procedures that enhance the pretection of food products.
   • 4. Evaluate equipment used to transport food products to food establishments.
   • 5. Use approved devices to measures temperatures in food products safely & accurately.
   • 6. Recognized product defects & refuse acceptance of products that not meet established food safety criteria.
   • 7. Identify internal temperatures required at receiving & storage.
   • 8. Discuss safe methods to thaw frozen foods.
   • 9. Identify internal temperature requirements for cooking foods.
   • 10. Explain the proper methods used to cool foods.
   • 11. Discuss the importance of employee health & hygiene related to food flow.
   • 12. Employ measures to prevent contamination & cross contamination of foods.
3. 13. Purchasinga highly skilled activity requiring knowledge of products & market conditions.
   • Purchasing Techniques:
   • Comparative shopping
   • 14. Evaluation of new products
   • 15. Wise judgement in timing large purchases of reasonal items
   • 16. Selection of the most efficient suppliers
   • 17. Specifications
   • 18. Formulation
   • 19. Evaluate these in terms of price & quality
4. 20. Guidelines of characteristics product:
   • Quality grade
   • 21. Weight
   • 22. Count
   • 23. Contents
   • 24. Packaging
5. 25. Buying from Approved Sources Inspection of deliver vehicles:
   • Cleanliness of the cargo area in the delivery vehicles.
   • 26. Temperature of refrigerated & frozen storage area (if applicable)
   • 27. Proper separation of food & non-food items.
   • 28. Signs of insects, rodent, or bird infestation
6. 29. Strategies for determining food quality
   • Sensory evaluation a commonly used methods for making routine quality determinations on foods received at retail food establishments.Types of Evaluation:
   • Sense of smell
   • 30. Touch
   • 31. Sight
   • 32. Sometimes taste
   • 33. Flavor a combination of smell & taste.
7. 34. Receiving
   • Poor receiving procedures Increases the chance of:
   • Theft
   • 35. Acceptance of underweight merchandise
   • 36. Contamination
   • 37. Waste
   • 38. Acceptance of products that do not meet specification
   • Receiving requires:
   • Prompt handling
   • 39. Exacting quality control procedures
   • 40. Trained staff who have good judgement & experience in interpreting:
     • Product specification
     • 41. Coding
     • 42. Temp. measurement
     • 43. Proper disposition of merchandise
8. 44. Hermertic Packaginga container sealed completely to prevent the entry& loss of gases & vapors. Always checks cans for:
   • LeaksRust
   • 45. Bulges Missing Labels
   • 46. Dents
   • 47. Broken seals
   • 48. Damage along seams
9. 49.
   • Modified Atmosphere Packaging (MAP) a process whereby foods are placed in containers & air is removed from the package. Sous-vide French term for without air
10. 50. The FDA recommends that sous-vide foods be:-Used by the expiration date printed on the package - Refregirated constantly. - Be heated according to the time & temp. provided on the package directions. Food irradiation a preservation technique used by some food processing industries.Federal Law requires that all irradiated food must be labeled w/ the international symbol for irradiation called radura.
11. 51. Red Meat Products USDA(U.S. Department of Agriculture) inspected for wholesomeness of Red Meat, Poultry & Eggs. Grade standards represent the quality or palatability of the meat & are not measures of product safety. Meats are obtained in several forms such as fresh, frozen, cured, smoked, dried, & canned. Since meat are potentially hazardous foods, never accept them if there is any sign of contamination, temperature abuse or spoilage.
12. 52. Poultry Inspection for wholesomeness an examination of the poultry to make certain it is wholesome & is not adulterated.Poultry products are vulnerable to spoilage caused by enzymes & spoilage bacteria.
13. 53. EGGS Grades for eggs are based on exterior and interior conditions of the eggs. Eggs cannot receive a grade when they are dirty, cracked, or broken.Fluid Milk & Milk Products Pasteurization destroy all disease-causing microorganisms in the milk & reduces the total number of bacteria, thus increasing shelf life.
14. 54. Aquaculture a technique to raised Oysters, shrimp, catfish, salmon, & few other types of finfish & seafood in a fish farms. Quality of fish & seafoods is measured by smell & appearance. Vegetables and Fruits Most fruits and vegetables rapidly.Fruits and Vegetables hold their top quality for only a few days. Wash them thoroughly to removesoil and other contaminants before they are cut, combined with the other ingredients , cooked, served, or offered for human consumption in a ready-to-eat form. Fish
15. 55. Proper Storage of Food Stock Rotation A First In, First Out(FIFO) method. Types of Storage:
    • Refrigerator used to hold potentially hazardous & perishable foods for relatively short period of time.
    • 56. Freezer used to hold foods for longer period of time.
    • 57. Dry Storage use to store less perishable items & food that are not potentially hazardous foods.
16. 58. Types of refrigerated storage equipment:
    • Walk-in
    • 59. Reach-in
    • 60. Pass-through
    • 61. Important procedures for cold storage:
    • 62. Rotate refrigerated & frozen foods on a First In, First Out (FIFO) basis.
    • 63. Store foods in refrigerated & freezer storage areas at least 6 inches off the floor.
    • 64. Store raw products under cooked or ready-to-eat foods to prevent cross contamination.
    • 65. When storing raw animals foods, always store poultry on the bottom shelf, ground beef & pork on the middle shelf, & fish, egg & other red meat products on the top shelf.
17. 66. Dry Storage area store foods that are usually packaged in cans, bottles, jars, & bags. Stored foods should be on slatted shelves, at least 6-inches off the floor & away from the wall. Do not expose products to overhead water & sewer lines unless the lines are shielded to interfere with potential drips. Chemical contamination commonly occurs during improper storage & during cleaning & sanitizing operations. Chemicals needs to be segregated from food items & ingredients at all times.
18. 67. STORAGE CONDITION FOR FOODS
    • Fresh meat can be stored for up to 3 weeks at temperature between 32 o F and 45 o F and with a relative humidity between 85% and 90%.
    • 68. Frozen meats can be stored for several months when held at 0 o F or below. It must be wrapped in moisture-proof paper to prevent them from drying out. Packaging for frozen foods should also be strong, flexible, and protect against light.
    • 69. Poultry can be safely stored at temperatures between 30 o F and 36 o F for short periods of time. A relative humidity of 75% to 85% is recommended, as excessive humidity causes sliminess due to excessive bacterial growth. Poultry should be wrapped carefully to prevent dehydration, contamination, and loss of quality. It can be stored for 4 to 6 months.
    • Fresh egg products should be stored at 41 o F or below.
19. 70.
    • Milk is one of the perishable foods handled in a food establishment. Properly pasteurized milk that has not been recontaminated and is held at 41 o F will keep for up to 10 days or longer.
    • Fish and shellfish are more perishable than red meats, even when refrigerated or frozen. The shelf life of fresh fish depends on many factors, including species, season of the year, physical condition (whether filleted or dressed), and manner of handling.
    • Fresh fruits are stored ideally between 41 o F and 45 o F, a relative humidity of about 80% and shaded from light.
    • Vegetable storage requires low temperatures and high humidity to preserve texture, tenderness, flavor, color, and nutritive content. It should be stored between 41 o F and 45 o F with a relative humidity of 85% to 95%.
20. 71. Preparation and Service In small food establishments, such as convenience stores, food products are commonly purchased in ready-to-eat form and are stored until sold to the consumer. Large operations, such as restaurants, supermarkets, and institutional feeding facilities, prepare and serve food in vast quantities.
21. 72. HANDWASHING Hands, especially the tips of the fingers, are known to be significant sources of contamination and cross contamination of foods.Prevention of foodborne illnesses begins with good personal hygiene and includes proper handwashing.
22. 73. Avoiding Temperature Abuse Monitoring and controlling food temperatures are extremely effective ways to minimize the risks of foodborne illnesses. Thermometers are used for stored, cooked, hot-held, cold-held, and reheated foods. The sensor portion or probe stem of the thermometer must be inserted into the thickest part of the food.
23. 74. Freezing Measuring the temperature of the freezer is never the same as measuring the actual food temperature. ThawingThawing frozen foods is a common activity in food establishments. The most common and acceptable methods for thawing foods include: in a refrigerator, in a microwave oven followed by immediate cooking, under cool running water, and as part of the cooking process.
24. 75. Proper thawing methods:
    • Under refrigeration that maintains the food temperature at 41 o F or below.
    • 76. Completely submerged under running water
    • - At a water temperature of 70 o F or below. - With enough water velocity to remove contaminants from the surface of the food. - For a period of time that does not allow thawed portions of redy-to-eat foods to rise above 41 o F. - For a period of time that does not allow thawed portions of a raw animal food requiring cooking to be in the temperature danger zone for more than a total time of 4 hours
    • As part of the cooking process.
    • 77. Use any procedure that thaws a protion of frozen ready-to-eat food that is prepared for immediate service in response to an individual consumer's order.
25. 78. Cold Storage FDA food code recommends that when products are prepared & held refrigerated for more than 24 hours they be clearly marked at the time of preparation to indicate the date by w/c the food must be consumed. The acceptable storage time is 7 calendar days when held at 41 F or below & 4 calendar days when the food is held at 45 F or below. The storage time begins w/ the day the food is prepared. A refrigerated, ready-to-eat, hazardous food must be discarded if it:
    • Exceeds the prescribed time & temp. requirements,
    • 79. Is in a container or package that does not bear a date or day, or
    • 80. Is marked w/ a date or day that exceeds the time & temp. combinations.
26. 81. Cooking Cooking is to make food more palatable by changing its apperance, texture, and aroma. Cooking Guidelines forPotentially Hazardous Foods
    • Food Type
    Minimum Internal Temperature Minimum Time Held at Internal Temperature Before Serving Beef Roast (rare) 130 F (54 C) 140F (60C) 112 mins. 12mins Eggs, Beef & Pork, Fish 145 F (63C) 15secs. Ground Beef, Pork & Ground Game Animals 155 F (68C) 15secs. Beef Roast (medium), Pork Roast & Ham 145 F (63C) 4mins. Poultry, Stuffed Meats 165 F (74C) 15secs.
27. 82. Cooling Methods for reducing cooling time:
    • Use containers that facilitate heat transfer (stainless steel)
    • 83. Transfer food into shallow pans that will allow for a product depth of 3 inches or less.
    • 84. Transfer food into smaller containers
    • 85. Stir food while cooling
    • 86. Place containerized food in an ice water bath
    • 87. Stir food in a container placed in an ice water bath
    • 88. Use cooling paddles to stir the food
    • 89. Add ice directly to a condensed food.
28. 90. Hot-Holding, Cold-Holding, Reheating Cold-Holding holding potentially hazardous food w/c are to be consumed cold at 41 F (5C) or below. Hot-Holding holding potentially hazardous food above 135 F (57 C) during transportation & delivery to any site away from the primary preparation & service areas. Reheated potentially hazardous food meant to be held hot, w/c have been cooked & then cooled to at least 165F (74C) within 2 hours.
29. 91. Reduced Oxygen Packaging (ROP) - Can lenghthen the shelf life of foods. ROP a packaging method the reduces the amount of oxygen in a sealed package.Other processing & packaging options:
    • Cook-chill uses a plastic bag filled w/ hot cooked food from w/c air has been forced out & w/c is closedw/ a plastic or metal crimp.
    • 92. Controlled Atmosphere Packaging (CAP) system w/c maintains the desired atmosphere w/in a packagethroughout the shelf life of a product by the use of agents to bind or scavenge oxygen or a small packet containing compounds to emit a gas.
30. 93.
    • Modified Atmosphere Packaging (MAP) a process that employs a gas flushing & sealing process or reduction of oxygen through respiration of vegetables or microbial action.
    • 94. Sous Vide a process where fresh raw foods are sealed in a plastic pouch & the air is removed by vacuum. The pouch is cooked at a low temp. & rapidly cooled to38 F (3C) or below or frozen.
    • 95. Vacuum Packaging reduces the amount of air from a package & hermetically seals the package so that a near-perfect vacuum remains inside.
31. 96. Benefits of Reduced Oxygen Packaging are:
    • Prevents the growth of aerobic.
    • 97. Prevents chemical reactions that can produce off odors & color changes in foods.
    • 98. Reduces product shrinkage by preventing water loss.
32. 99. THE ENDAlways Practice Good Hygiene... :)