1. FOLLOWING THE FOOD PRODUCT FLOW

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.

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

21. Weight

22. Count

23. Contents

24. Packaging

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

30. Touch

31. Sight

32. Sometimes taste

33. Flavor – a combination of smell & taste.

35. Acceptance of underweight merchandise

36. Contamination

37. Waste

39. Exacting quality control procedures

41. Coding

42. Temp. measurement

43. Proper disposition of merchandise

45. Bulges ◙ Missing Labels

46. Dents

47. Broken seals

48. Damage along seams

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”.

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.

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.

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.

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 remove soil 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

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.

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.

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.

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.

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.

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.

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.

74. Freezing Measuring the temperature of the freezer is never the same as measuring the actual food temperature. Thawing Thawing 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.

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.

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.

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.

90. Hot-Holding, Cold-Holding, Reheating Cold-Holding – holding potentially hazardous food w/c are to be consumed cold at 41 °F (5°C) 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 165°F (74°C) within 2 hours.

92. Controlled Atmosphere Packaging (CAP) – system w/c maintains the desired atmosphere w/in a package throughout 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.

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 to 38 °F (3°C) 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.

97. Prevents chemical reactions that can produce “off” odors & color changes in foods.

98. Reduces product shrinkage by preventing water loss.

99. THE END Always Practice Good Hygiene... :)