RISK MANAGEMENT – TH 124
CHAPTER 8 – FOOD FLOW
Learning Outcomes:
At the end of this chapter, you should be able to:
a) Describing the food products flow the time it enters the workplace until it is served to
customers
b) Appreciating the importance of time and temperature control to food safety
c) Evaluating the criteria for accepting delivery of food products
The Food Product Flow
• The flow of food describes what happens to food from the time it enters your workplace until it is served
to customers.
• It refers to the path from receiving through storing, preparing, cooking, holding, serving, cooling and
reheating that food follow in a food-service operation.
Time and Temperature Control
• Identify which food items need checking, how often, and by whom.
• Check hot-held food at least every 4 hours.
• Ensure proper tools like thermometers and timers are available.
• Food thermometers must be accurate to ±2°F; air thermometers to ±3°F.
• Maintain good record-keeping practices
Cross Contamination: How to prevent Cross Contamination
• Create a physical barrier
• Assign specific equipment to each type of food – separate cutting boards should be used for raw and
cooked foods.
• Clean and sanitize tools, equipment and utensils after each task
• Create procedural barriers
• Prepare raw and ready to eat foods at different times
• Purchase ingredients that require minimal preparation
• Monitoring Time and Temperature
Food Flow Diagram
Purchasing
• It is the process of getting the right product into a facility at the right time and place, plus the amount of
goods at the right price and right source.
• Classification of Food Purchase
1. Perishable Food – are food items that are liable to spoil or decay.
2. Staple Food – are food items that have longer shelf life-often stored on shelves at room
temperature or store room
3. Contract items – are food items usually consumed every day and thus have to be purchase
don the basis of a negotiated contract.
• Employees purchasing food must follow these guidelines:
1. Know the rules for different types of food.
▪ Fresh produce can be bought directly from local growers (no inspection needed).
▪ Meat and fresh eggs from local sources must be inspected because they are potentially
hazardous.
▪ Beef or pork from a state-inspected locker is allowed.
▪ Only pasteurized dairy products should be used for elderly facilities.
▪ Use pasteurized shell or processed eggs for dishes not cooked or not reaching 63°C.
2. Buy from approved vendors with clean and well-maintained warehouses.
3. Check delivery vehicles – they must be clean and temperature-controlled.
4. Use written product specs so vendors know exactly what to deliver.
Receiving
• Is the point at which food service operation inspects and takes legal ownership and physical
possession of items ordered.
• When a delivery is made, it should be checked for both quality and quantity.
• Inspect! Determine food quality by using your senses before accepting the merchandise
1. Sight
2. Touch
3. Smell
• Criteria for accepting deliveries
Food Receiving Quality Checks Packaging
Temperature requirement
Meat and Poultry ≤ 5°C (41°F) Firm texture, no Intact, food-
odor, bright red grade, no leaks
(beef), pink or tears
(poultry), no
sliminess
Sea Food ≤ 5°C (41°F), or Clear eyes, firm Crushed ice or in
on ice flesh, mild ocean clean containers,
smell no damage
Shellfish (live) Air temp ≤ 7°C Closed shells, Moist, tagged
(45°F), use ≤ 4°C slight sea smell, with harvest date
alive if tapped and source
Crustacea (live) Air temp ≤ 7°C Moving limbs, Moist packaging
(45°F), use ≤ 4°C clean or in tanks
appearance, no
odor
Fresh Produce Varies; generally, No mold, Clean,
≤ 5–10°C spoilage, bruises, undamaged
or off-odors boxes or crates
Dairy Products ≤ 5°C (41°F) Uniform color, Sealed and
fresh smell, not properly labeled
expired
Eggs (in shell) ≤ 7°C (45°F) Clean, uncracked In clean cartons,
shells, no foul properly labeled
odor
Refrigerated ≤ 5°C (41°F) No discoloration, Sealed,
Processed Foods foul odor, or undamaged
damaged packaging with
packaging expiration
Canned Food Room temp (≤ No rust, dents Labels intact with
21°C / 70°F) (especially on expiration date
seams), or
swelling
Dry Goods (e.g. Room temp, dry No insects, Sealed, clean,
grains, flour) storage moisture, or food-grade bags
unusual odor
Baked Goods Room temp Fresh smell, not Covered or
(unless otherwise stale, mold-free wrapped, no
stated) contamination
Storage
• It refers to safely keeping food items under the correct conditions until they are needed for preparation,
cooking, or service.
• Preserve quality and extend shelf life by preventing contamination (biological, chemical, physical).
• Follow FIFO (First In, First Out) method.
• Keep chemicals away from food items.
• Label and date all repackaged food.
• Cover all food containers properly.
• Refrigeration Storage
o All refrigeration units must have an accurate indicating thermometer.
o Temperatures must be maintained at 4ºC (40ºF) or less.
o Store all raw foods below cooked or ready to eat foods to prevent cross contamination.
o Avoid packing refrigerator full, air needs to circulate to maintain proper temperature.
• Freezer Storage
o Must be maintained at -18ºC (0ºF) or less
• Dry Storage
o Keep food at least 15cm (6in) off the floor to facilitate cleaning and to easily identify rodent
problem.
Thawing
• is the process of bringing frozen food to a safe temperature where it is no longer frozen, in preparation
for cooking or serving.
• Purpose of Thawing
o To ensure even cooking
o To prevent bacterial growth
o To maintain food quality and safety
• Methods of Thawing
1. In the Refrigerator (Best Method)
• Thaw at 5°C (41°F) or below
• Place food in a container to catch drips
• Slow but safe; best for large cuts of meat
2. Under Cold Running Water
• Submerge food in potable running water (≤ 21°C / 70°F)
• Keep food in leak-proof packaging
• Thaw only for short durations (no longer than 4 hours)
3. In the Microwave
• Use only for immediate cooking after thawing
• Uneven thawing may occur, so cook right away
4. As Part of the Cooking Process
• Some foods (like frozen patties or vegetables) can be cooked directly from
frozen
• Ensure the final internal temperature is safe
Preparation
• It involves getting food items ready for cooking, serving, or further processing while following strict
hygiene and safety standards.
• refers to the handling, cutting, mixing, marinating, or portioning of ingredients before cooking. This
step must be done safely and hygienically to prevent cross-contamination and foodborne illnesses.
Guidelines Explanation
Practice Good Personal Hygiene Wash hands, wear clean apron, use gloves or
utensils
Use Clean and Sanitized Equipment Sanitize cutting boards, knives, mixers, etc.
before and after use
Separate Raw and Ready-to-Eat Foods Prevent cross-contamination using different
tools for meat, seafood, and veggies
Keep Time and Temperature Control Prepare food quickly and keep it out of the
(TCS) danger zone (5°C–60°C)
Label and Date Prepped Items For tracking freshness and safety
Cold Foods Hot Foods
Definition Foods served without cooking or Foods that require cooking before
reheating serving
Examples Salads, sandwiches, sushi, fruit
Salads, sandwiches, sushi, fruit
platters
platters
Temperature Must be kept ≤ 5°C (41°F) Must be cooked to safe internal
Control temperatures (≥ 75°C)
Preparation Use clean, sanitized cold prep tables Use hot kitchen area with stoves,
Area grills, ovens
Cross- Avoid contact with raw meat or poultry Use separate utensils and boards for
Contamination raw and cooked food
Speed Should be prepared quickly to limit time Hot foods must be cooked thoroughly
out of chill and served promptly
Hygiene Strict handwashing, gloves for direct Same hygiene rules apply, especially
food contact when handling raw items
Storage After Store immediately in chiller if not for Keep in hot holding (≥ 60°C / 140°F) if
Prep immediate use not served right away
Cooking
• is the process of using heat to kill harmful bacteria, parasites, or viruses in food and ensure it reaches
a safe internal temperature before serving or storing.
Cooking Principle Process
Cook to Safe Internal Use a food thermometer (e.g., 75°C for poultry, 63°C for beef,
temperature 71°C for ground meat)
Avoid Undercooking Especially for high-risk items like chicken, pork, eggs, and
seafood
Even Cooking Stir, rotate, or check thick parts to ensure all areas are fully
cooked
Prevent Cross-Contamination Use clean tools, avoid placing cooked food on surfaces that
touched raw food
Use Time & Temperature Do not leave cooked food in the danger zone (5°C–60°C)
Control (TCS)
• Common Cooking Methods
1. Boiling
2. Grilling
3. Frying
4. Roasting
5. Steaming
6. Sautéing
7. Baking
Holding
• It refers to keeping cooked or ready-to-eat food at the correct temperature before serving, to ensure
food safety and quality.
• It maintains the temperature of food (either hot or cold) after it’s been prepared but before it is served.
• The goal is to prevent food from entering the danger zone (5°C–60°C / 41°F–140°F) where bacteria
multiply rapidly.
Type of Food Holding Temperature
Hot Foods ≥ 60°C (140°F)
Cold Foods ≤ 5°C (41°F)
• Holding Guidelines
o Monitor temperatures regularly using a thermometer.
o Stir hot foods to maintain even heat.
o Cover food to retain heat and prevent contamination.
o Avoid mixing freshly cooked food with older batches.
o Discard food held too long outside of safe temperature zones.
Serving
• Is the stage where cooked food is safely and attractively placed on plates or containers and delivered
to the customer.
• It must be done quickly and hygienically to maintain food quality and safety.
• Servers should follow portion control, proper garnishing, and ensure correct temperatures are
maintained (hot food hot, cold food cold).
Leftovers
• Are uneaten, unused portions of prepared food.
• Reheating – is the thermal process to heat foods that have been previously cooked, and cooled in a
food service establishment.
• They should be:
1. Cool food within 2 hours to prevent bacterial growth.
2. Store in clean, labeled containers with date and time.
3. Reheat only once to at least 74°C (165°F) before serving.
4. Discard if left in the danger zone (5°C–60°C / 41°F–140°F) for over 2 hours.
• To reheat food quickly:
1. Reheat in small quantities
2. Use preheated ingredients
3. Stir food frequently.
• In addition to prolonging shelf-life, retaining the quality and nutritional values as well as providing gas
barrier, Packaging is important for preventing food from being contaminated with chemicals, physical
matters and bacteria’s
.
