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Preventing Hazards in the Flow of Food
Calibrating a Thermometer
ThermometersImmersion probe check the
temperature of soupSurface probes check the
temperature of flat cooking equipment
Penetration probes check the temperature of a hamburger
Air probes check the temperature of a cooler
Infrared ThermometersMeasures the temperature of
food and equipment surfaces without touching reducing the chance of cross contamination
Product QualitySigns of time and temperature
abuse:1. Abnormal color2. Slimy, sticky or dry texture3. Soft flesh that leaves an imprint
when you touch it4. Abnormal or unpleasant odor
EggsShell eggs must be received at
an air temperature of 45°F
StorageStore ready-to-eat TCS food for a
maximum of seven daysFirst-in, first-out (FIFO) Method –
rotate food storage to use the oldest inventory first
Refrigeration Storage
Rack order:1. Seafood (top)2. Whole cuts of beef
and pork3. Ground meat and
ground fish4. Whole and ground
poultry (bottom)
Minimum Internal TemperaturesPoultry – including whole or
ground chicken, turkey or duck- 165°F for 15 Seconds
Injected meat – including brined ham and flavor-injected roasts-135°F for 15 seconds
Eggs that will be served immediately – 145°F for 15 seconds
Roast of pork, beef, veal and lamb- 145°F for 15 seconds
HoldingHold TCS hot food at 135°F or
higherHold cold food at 41°F or lowerBe sure to check temperatures at least
every 4 hours
Cooling Foods Quickly and SafelyReduce the size of food into
smaller amountsPlace small containers into large
containers filled with iceUse ice paddles to stir foods
ReheatingFoods need to go from storage
temperatures to 165°F within two hours and stay at that temperature for 15 seconds
ServingHandle ready-to-eat food with
tongs, deli sheets or glovesUse a separate utensil for each
food itemStore serving utensils in the food
with the handle extended above the rim of the container
Serving IceUse ice scoops or tongs to get iceNEVER scoop ice with your bare
hands or a glass
The wrong way!
HACCPSafety management system
– a group of procedures and practices that work together to prevent foodbourne illness.
Hazard Analysis Critical Control Point (HACCP) – identifies major hazards at specific points within a food’s flow through the operation
HACCP Principles
1. Conduct a hazard analysis –look for potential hazards
2. Determine critical control points –find the points in the process where the identified hazard(s) can be prevented
3. Establish critical limits – is a requirement that must be met to prevent, eliminate or reduce a hazard
HACCP Principles4. Establish monitoring procedures –
make sure the critical limits are being met
5. Identify corrective actions – a step to fix the problem
6. Verify that the system works – a good record keeping system will verify that the system works
7. Establish procedures for record keeping and documentation – keep all documentation
Clean vs. SanitaryFree of visible soil, such as dirt, dust and food waste.
Free of Harmful levels of disease-causing microorganisms and other harmful contaminants
Storage of Cleaning Chemical• Store in original
containers• If chemical is put in a
smaller container, label the new container with chemical name
• Never store chemicals in food containers
• Store chemicals away from food
• Clean spills up properly• Properly wash your hands
Steps in Cleaning Food-Contact Surfaces
Clean the surface
Rinse the surface
Sanitize the surface
Let the surface air-dry
Steps for Cleaning and SanitizingClean and sanitize sinks
and work surfacesScrape and presoak items,
then sortIn the first sink, wash in
clean, hot detergent solution
In the second sink, rinse in clear, hot water
In the third sink sanitize items using a chemical sanitizing solution for 30 seconds
Master Cleaning Schedule
What needs to be cleaned
Who is to clean it
How it is to be cleaned
How often it is to be cleaned
Master schedule is a good way to organize a cleaning program
Sanitarian• A person trained in sanitation
principles and methods as well as public health
• They are employees of the state and local health departments