FOOD FLOW

FOOD FLOW
- refers to the path from receiving through
storing, preparing, cooking, holding, serving,
cooling and reheating that food follows in a
food - service operation.
the basic of food safety in food
production flow:
• Keep things clean and sanitized.
• Practice good personal cleanliness.
• Wash hands thoroughly and frequently.
• Minimize the time food spends in the
temperature danger zone.
• Prevent cross-contamination
time and temperature control:
• Learn which food items should be checked,
how often, and by whom. Then, assign duties
to food handlers in each area.
• Make sure that correct tools are available.
Thermometers and timers are both important
peices of equipment to check how long is in
the food temperature zone.
time and temperature control:
• Used good record keeping practices.
• Have a list of corrective actions in places
when it is determined that food has been left
in temperature danger zone for too long.
cross contamination: how to prevent
cross contamination:
• Create a physical barrier.
• Assign equipment to each type of food.
• Clean and sanitized tools, equipment, and
utensils after each task.
• Create procedural barriers.
• Prepare raw and ready to eat foods at
different time.
cross contamination: how to prevent
cross contamination:
• Purchase ingredients that require minimal
preparations.
• Monitoring time and temperature.
food product flow:
• Three common flow charts:
1. Purchasing\ receiving -> Storage -> Serving.
2. Purchasing\ receiving -> Preparations ->
Cooking -> Holding -> Serving.
3. Purchasing\ receiving -> Storage ->
Preparation -> Cooking -> Cooling ->
Reheating -> Serving.
purchasing
- process of acquiring good and service. It is a
transactional part of the procedure process, and
involved direct interactions with suppliers to
place orders, manage deliveries, and
makepayments.It'sa highly skilled activity
requiring knowledge of products and market
conditions.
main objectives of effective
purchasing program are to:
• Buy the product that is best suited for the job.
• Buy the proper quality of the item.
• Pay the right price of the item.
• Deal with any reputable and dependable
suppliers.
guidelines that detail the characteristics
of a product, including such property as:

• Quality grades
• Weight
• Count
• Contents
• Packaging
Employees purchasing food must follow
these guidelines:
1.Understand regulations for specific foods.
2.Visit approved vendors to ensure that they
maintain clean warehouses.
3.Observe delivery vihicles to ensure that they
are cleanand temperature-controlled.
4.Use written product specifications to ensure
that the vendors know what is to be ordered.
The food service manager will:
• Develop and implement written products
specifications to ensure products purchased
consistently meet department expectations.
• Coordinate delivery times with
vendors/suppliers to ensure that deliveries
are made when they can be stored
immediately. Schedule recieving times when
product quantity and quality can be checked
including product temperature
Receiving
- is the process of accepting, inspecting, and
recording incoming shipments of goods or
materials.
Receiving
Strict procedures should be followed when foods are
received. All food should be checked for proper
condition as it is received in the facility. When a delivery
is made, it should be checked for bothe quality and
quantity. Food contaminated with pathogenic
microorganisms, chemicals and foreign matters may
compromise food safety. Therefore, food premises
should not accept food known(or suspected) to be
contaminated with these substances.
Safe and approved food source:
The first time of defense in preventing foodborne illness is to
obtain food from safe and approved sources. Safe and
approved sources are suppliers that complly with pertinent
laws and regulations. The only exception is that fresh,
whole, uncut produse can come from any source, including
roadside vendors, Farmer’s Market, and local gardens. Never
use home prepared or home canned food in your restaurant
as it is not known if it was safely prepared.
Inspect before you accept:
Inspect foods to reduce your risk for foodborne illness
and to be sure that food is safe. Check the delivery
vihicles for cleanliness and proper temperature
control. Duty vihicles could contaminate food. Never
accept food that has been shipped in the vihicles that
has carried live animals or harmful substances. If this
vihicles must be used, they must be thoroughly
washed, rinsed, and sanitized before they are used to
transport food.
 Temperature -contolled vehiclez must
be at the proper temperature:
• Vehicles used to transport refrigerated foods must be at
41°F (5°C) or colder.
• Vehicles used to transport frozen foods must be at 0°F (-
28°C) or colder.
• Vehicles used to transport hot food must be at 135°F
(57°C) or hotter.

Inspect all deliveries before you accept them.

Other considerations:

• Shellstock is raw malluscan shellfish still in their shell.

Shellstock tags must remain attached to the container
until the container is empty.
Employees receiving food should
follow these General principles:
• Receive only one delivery at a time from approved
suppliers.
• Check to make sure frozen food is solid and does not
show evidence of thawing and re-freezing.
• Record the date received on the outside of each
package, and a use-by date if applicable.
• Remove potentially hazardous foods from the
temperature danger zone (5°C to 60CF) and place in
storage as quickly as possible.
• Check to ensure that refrigerated tools are received
below 5°C .
• Accept only pasteurized dairy products.
• Rejected potentially hazardous foods that are not at
acceptable temperature, and cans with swelled tops or
bottoms, leakage, flawed seals, rust, or dents. Evaluate
quality of products by odors, sights, and touch.
• Reject unacceptable products. Products must meet
specifications and quality requirements. If any foods are
deemed unacceptable, they should be rejected and put
in a designated are for credit.
RECEIVING FROZEN AND REFRIGERATED FOODS:
• Check temperature with a calibrate thermometer to assure that
cold foods (especially potentially hazardous foods—foods in
which microorganisms are able to grow rapidly often moist, high
in protein, and/or have a neutral or slightly acedic pH) are below
5°C.
• Reject, with the exception of fresh shell eggs (7°C), all foods that
are supposed to be stored below 5°C and are delivered above
5°C.
• Check at random and record the temperature of three different
types of food items immediately for each delivery. Record date,
employee initials, vendors, product name, and temperature of
these products in the receiving temperature log.
RECEIVING FROZEN AND REFRIGERATED FOODS:
• Place food in the proper storage are (cooler or freezer) quickly to avoid potential
bacteria growth. Proper storage cooler temperature are 5°C or lower. Proper deep
chill storage temperatures are from -3°C to 0°C or below. Proper freezer temperature
are -17°C, Proper dry storage temperatures are between 10°C and 21°C at 50 to 60
percent humidity .
• Use First In First Out (FIFO) inventory rotation of products in all storage areas to
assure that oldest products are used first. Products with the earliest use-by or
expiration dates are stored in front of products with later dates.
• Keep products in original packages until use.
Thermometer
• Standardized
• Freezing point—32°F (0°C) for cold foods
• Boiling point—212°F (100°C) for hot foods
• Cleaned and sanitized to prevent cross contamination.
RECEIVING DRY GOODS:
• Check dry goods for leaks, flaws, or broken packages. Dry
goods should be dry, free of mold, and free of insects. If the
packages are flawed, they should be rejected and put in a
designated area for credit.
• Inspect cans for leaks , incomplete labels, dents, bulges, and
other visible signs of damage. Notify the manager if a
damage can is found.
• Date boxes and cans with receiving dates.
• Separate chemicals from foods.
RECEIVING DRY GOODS:
• Check delivery invoice agains the items delivered , and the
purchase order.
• When damages item are found ,the manager or designee
should call the distributor so the product can be picked up
and returned and a credit issued, or make similar
arrangement with delivery personels. Do not accept delivery.
• Note on the invoice any items rejected.
product quality:
• Poor food quality can be a sign that the food has
been time-temperature abuse.
• Reject food with an abnormal color.
• Reject meat, fish or poultry that is slimy, sticky
or dry.
• Reject food with an abnormal or unpleasant
odor.
product quality:
• Poor food quality can be a sign that the food has
been time-temperature abuse.
• Reject food with an abnormal color.
• Reject meat, fish or poultry that is slimy, sticky
or dry.
• Reject food with an abnormal or unpleasant
odor.
 CRITERIA TO ACCEPT DELIVERY
FOOD

41°F
(5°C) or colder. Obtained from an approve
MEAT
source. Stamped with USDA
AND POULTRY
inspection stamp. Good color and no ordor,
Packaging clean and in good condition.

41°F
(5°C) or colder. Obtained from an approve
SEAFOOD
source. Good color and no off-odors
. Packaging clean and in good condition.
 45°F
(7°C) or colder. Obtained from approved source. Clean shells closed and
SHELLFISH and
no broken shells. Shellstocks
tags must be readable and attached.

45°F
CRUSTACEA
(7°C) or colder. Obtained from approved source.

FRESH Clean
PRODUCE and good condition. If produce is cut or processed, It is at 41°F or colder.

41°F
DIARY
(5°C) or colder unless labeled otherwise. Obtained from approved source.
PRODUCTS
Clean and all condition. All products are pasteurized.
 45°F
(7°C) or colder. Obtained from approved source. Clean shells closed and and
SHELLFISH
no broken shells. Shellstocks
tags must be readable and attached.

45°F
CRUSTACEA
(7°C) or colder. Obtained from approved source.

FRESH Clean
PRODUCE and good condition. If produce is cut or processed, It is at 41°F or colder.

41°F
DIARY
(5°C) or colder unless labeled otherwise. Obtained from approved source.
PRODUCTS
Clean and all condition. All products are pasteurized.
 If the product requires refrigeration, it is at 41°F
(5°C) or colder. Obtained
MAP
from an approve source. Packaging clean and in
good condition. Labels can be
read and attached to the product.

Obtained
CANNED from an approve source. No swolen
FOOD ends, leaks, rust, dents . Label can be read and
attached to the product.

Obtained
DRY from an approve source. Packaging clean and in
FOOD good condition. No signs of
pest infestation.
 Obtained
from an approve source. Packaging clean and
in good condition. Of product
UHT
requires refrigeration, it is at 41°F (5°C) or
colder. Label is attached and
can be read.

Obtained
BAKED from an approve source. Packaging clean and
GOODS in good condition. Products are
not moldy.

Obtained
POTENTIALLY from an approve source. Temperature at 135°F
HAZARDOUS HOT FOODS (57°C) or hotter. Holding
containers are clean and in good condition.
storage
Proper :storage preserves and prolongs shelf-lives of raw
food materials and prevents them from contamination
by food poisoning, bacteria, chemicals, and foreign
bodies that may finally render the food materials or
products unfit for processing or human consumption .
Proper storage is one of the essential for preventing
food from becoming contaminated.
• All foods, chemicals, and supplies should be stored in a manner that
ensure quality and minimizes safety of the food serves to the residents.
• Cold holding is storing food under refrigeration at 5°C or below.
Refrigiration prevents food from becoming a hazard by slowing the growth
of most microbes.
• Some organisms like Listeria monocytogenes is significantly slowed but
not stopped by refrigeration.
• The walk-in refrigerator is the major cold storage are in a food service
establishment.
• The temperature of a walk-in refrigerator must be sufficient to adequately
hold the food temperature at 5°C or below. The temperature of walk-in
refrigerator is usually colder than 5°C to compensate the opening and
closing of doors and demands of adding additional foods for storage and
cooling.
• Foods need to ne stored to prevent contamination. All cooked foods
and foods that will receive no further cooking should be stored above
other foods. Foods need to be stored to allow enough space for air to
circulate around them.
• All canned foods and dry ingredients are stored in a designated area.
Foods should not be stored in areas sush as restrooms, furnace
rooms, stairwells or wallways. Food should be stored of the floor and
in closed containers.
• Storage areas should be well ventilated and pest free. Dry storage
areas can become a food source for rodent and insects. Keeping
containers closed, in sound condition and off the floor help to keep
storage area pest free. Stock rotation is a good management practice.
Foods and chemicals need to be stored separately. Chemicals should
be stored below and away from foods to prevent chemical
contamination.
• No food can be kept indefinitely. Food that is kept for a
long time is likely to become spoiled and attract pest
infection. Effective stock rotation to ensure that first
come is used first, is essential to avoiding spoilage and
preventing pest infestation. In addition, good stock
rotation has the advantage of helping to keep the correct
levels of stock.
types of storage:
• refrigeration /
refrigerator
types of storage:
• freezer
types of storage:
• dry storage
STORAGE UPON
RECEIVING:
Place food in the proper storage are (refrigerator or freezer) quickly to avoid
bacteria growth.
• 5°C or lower—refrigerator temperatures.
•-3°C to 0°C or below—deep chill storage temperatures.
•-17°C or below—freezer temperatures.
•10•C to 21•C at 50 to 60% humidity —dry storage temperatures.
• Place foods into appropriate storage areas immediately upon receipt in the
following order.
• Refrigerated foods—Store foods in designnated refrigerator. If food products
are stored together in a refrigerator, they should be placed on shelves in the
following order.
• Frozen goods
• Dry goods
PROPER STACKING OF FOOD
Prepared
Top shelf
or ready-to-eat foods

Fish
and seafood items

Whole
cuts of raw beef

Whole
cuts of raw pork

Ground
or processed meats

Raw
Bottom Shelf
poultry
• Keep all food items on shelves that are at least 6 ft. above the floor to
facilitate air circulation and proper cleaning.
• Store food out of direct sunlight
• Place chemicals and supplies in appropriate storage areas, away from
food.
• Rotate goods when place placing them in storage by placing the new
items behind the old items to ensure that the older items are used first
(First In, First Out inventory rotational).
• Make sure all goods are dated with receiving date and use-by date.
• Store food in original container if the container is clean, dry, and intact If
necessary, repackage food in clean, well-labeled, airtight containers. This
can also be done after package is opened. Food NEVER put in chemical
containers and chemicas are NEVER placed in food storage containers.
• Store potentially hazardous foods no more than 7 days at 5°C from date of
preparation.
• Store pesticides and chemicals away from food handling and
storage areas. They must be stored in original, labeled containers.
—ensure product freshness and quality, use the First In, First Out
inventory method!

Do Not Store Food:

• In locker rooms
• In locker areas
• In mechanical rooms
• Under piping
• Under sewage lines
• Among chemicals
• With personal items
Chemical Storage
Most chemicals are poisonous and must be properly labeled and stored
away from:
• Food items • Equipment
• Single-service items • Paper goods
• Utensils
Storeroom Sanitation:
• Maintain clean and uncluttered storage areas. Store areas should be
positioned to prevent contamination from areas where garbage is stored.
• Dispose of items that are beyond the expiration or “use by” dates.
• Store all items on shleves that are at least 6” above the floor to
facilitate air circulation and proper cleaning
• Check for signs of rodents or insects. If there are signs of the presense
of rodents or insects, notify the foodservice manager.
Temperature control:
• Check the temperature of all refrigerators, freezers, and dry storerooms
at the beginning of each shift. This includes both internal and external
thermometer, where appropriate.
• Refrigerator temperatures should be between 2°C and 5°C.
• Freezer temperatures should be between -23°C and -17°C.
• Storeroom (dry storage) temperatures should be between 10°C and
21°C.
• Record temperatures on the appropriate temperature log and initial.
• Take corrective actions if temperatures are out of the recommend range.
• Do not overload refrigerated storage areas, as this prevents air flow and
makes the unit work under to stay cold.
• Use caution when cooling hot food in the refrigerator, as this warms the
unit and can put other foods into the temperature danger zone.
• Keep units closed as mush as possible to maintain proper
temperature
• Defrost all units on a regular schedule to aid in proper
maintenance and ir circulation.

The Foodservice manger will:

• Check logs and temperature of storage rooms, freezers, and
refrigerators.
• Review logs to make sure there are no temperature
deviations.
• Document all corrective action taken on the appropriate
forms.
• File logs with HACCP records.
Thank You