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Sanitation 2.8: The Flow of Food

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Sanitation 2.8: The Flow of Food Protecting Food During Service Objectives Identify procedures for holding hot and cold food properly Identify the proper procedures ... – PowerPoint PPT presentation

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Title: Sanitation 2.8: The Flow of Food


1
Sanitation 2.8 The Flow of Food
  • Protecting Food During Service

2
Objectives
  • Identify procedures for holding hot and cold food
    properly
  • Identify the proper procedures for setting up and
    replenishing food bars and buffets
  • Identify food they can be re-served

3
Objectives
  • Identify the proper procedures for serving food
    off site
  • List and apply the Eight Rules of Safe
    Foodhandling
  • Identify proper and improper food-serving
    practices
  • Identify measures to prevent contamination in
    self-service areas

4
Key Terms
  • Hot-holding equipment
  • Cold-holding equipment
  • Food bar
  • Sneeze guard
  • Off-site service
  • Single-use items
  • Mobile unit

5
Key Terms
  • Temporary unit
  • Vending machine

6
Important Points During Service
  • Prevent time-temperature abuse and
    cross-contamination
  • Hold, display and serve food at the right
    temperature and handle it correctly within
    correct time limits

7
Holding Food for Service
  • Hot Food
  • Never use hot-holding equipment to reheat food
    unless it is designed to do so
  • Only use hot-holding equipment that can keep food
    at an internal temperature of 135F or above

8
Holding Food for Service
  • Hot Food
  • Stir food at regular intervals to distribute heat
    evenly
  • Keep food covered
  • Check internal temperature at least every two
    hours

9
Holding Food for Service
  • Hot Food
  • Discard PHF after 4 hours if it has not been held
    at or above 135F
  • Never mix freshly prepared food with food being
    held for service
  • Prepare food in small batches so it will be used
    faster

10
Holding Food for Service
  • Cold Food
  • Only use cold-holding equipment that can keep
    food at 41F or lower
  • Do not store food directly on ice
  • Check internal food temperatures at least every 2
    hours

11
Holding Food for Service
  • Cold Food
  • Protect food from contaminants with covers or
    sneeze guards

12
Holding Food Without Temperature Control
  • Cold can be held 6 hrs
  • If held at 41F or lower prior to removing from
    refrigeration
  • Does not exceed 70F during the 6 hrs
  • Labeled specifying both time removed from
    refrigeration and time to discard
  • Sold, served or discarded within 6 hrs

13
Holding Food Without Temperature Control
  • Hot can be held 4 hrs
  • If held at 135F or higher prior to removing from
    heat source
  • Labeled specifying both time removed from heat
    source and time to discard
  • Sold, served or discarded within 4 hrs

14
Serving Food Safely
  • Kitchen Staff
  • Store serving utensils properly
  • Handle above rim
  • Clean, sanitized surface
  • In running water
  • Use serving utensils with long handles
  • Use clean and sanitized utensils for serving (one
    for each food item)

15
Serving Food Safely
  • Kitchen Staff
  • Use gloves or utensils for RTE foods
  • Practice good personal hygiene
  • Neat, clean
  • Hair back and covered
  • Avoid touching face, mouth

16
Serving Food Safely
  • Servers
  • Glassware and dishes should be handled properly
    (contact area)
  • Glassware and dishes should not be stacked when
    serving
  • Flatware and utensils should be held by their
    handles

17
Serving Food Safely
  • Servers
  • RTES served with tongs or gloves
  • Milk served from single serve containers, covered
    pitchers
  • Use ice scoop or tongs for ice.

18
Serving Food Safely
  • Servers
  • Practice good personal hygiene
  • Never use cloths meant for cleaning food spills
    for any other purpose

19
Serving Food Safely
  • Division of Labor
  • Schedule with prevention of cross contamination
    in mind
  • Re-serving Food Safely
  • Only unopened, prepackaged food

20
Serving Food Safely
  • Self-Service Areas, Food Bars
  • Protect food on display with sneeze guards or
    food shields
  • Label all items
  • Maintain proper temperature
  • Replenish food on a timely basis

21
Serving Food Safely
  • Food Bars
  • Keep raw meat, fish, and poultry separate from
    cooked and RTE foods
  • Do not let customers use soiled plates or
    silverware for refills

22
Brain Food
  • A certain five letter word becomes shorter when
    you add two letters to it. What is the word?

23
Brain Food
  • Short

24
Off-site Service
  • Follow same rules

25
Off-site Service
  • Delivery
  • Use rigid insulated containers capable of
    maintaining temperatures above 135F and below
    41F
  • Containers should be sectioned to prevent mixing,
    leaks, spills

26
Off-site Service
  • Delivery
  • Clean and sanitize inside of delivery vehicles
    regularly
  • Make sure employees practice good personal
    hygiene

27
Off-site Service
  • Delivery
  • Check internal food temperatures regularly
  • Re-evaluate equipment being used
  • Label food with storage, shelf life and
    re-heating instructions for employees/consumers

28
Off-site Service
  • Catering
  • Use ice chests or insulated containers for all
    PHF
  • Serve cold food in containers on ice or in
    chilled, gel-filled containers

29
Off-site Service
  • Catering
  • Keep raw and RTE products separate during
    delivery and storage
  • Use single-use items
  • If leftovers are given to customer, provide
    instructions
  • Keep garbage containers away from food prep and
    serving areas

30
Off-site Service
  • Mobile Units
  • If serving PHF must be outfitted with adequate
    cooking equipment, mechanical cooling and hot
    holding units, warewashing and hand washing
    sinks, hot and cold running water under pressure

31
Off-site Service
  • Temporary Units
  • Construction
  • Safe handling rules
  • Vending Machines
  • Safe handling rules

32
8 Rules
  1. Practice strict personal hygiene
  2. Monitor time and temperature
  3. Prevent cross contamination

33
8 Rules
  • 4. Clean and sanitize food-contact surfaces,
    equipment, and utensils before and after every
    use, and at least once every 4 hours during
    continuous use
  • 5. Cook food to its required minimum internal
    temperature or higher

34
8 Rules
  • 6. Hold potentially hazardous, hot food at 1350
    or higher and cold food at 410 or lower
  • 7. Cool cooked food from 1350 to 700 within 2
    hours, and then from 700 to 410 or lower in an
    additional 4 hours for a total cooling time of 6
    hours

35
8 Rules
  • 8. Reheat potentially hazardous food for hot
    holding to an internal temperature of 1650 for 15
    seconds within 2 hours
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