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ServSafe Chapter 4

The Flow of Food

Tom Hietpas

on 21 September 2015

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Transcript of ServSafe Chapter 4

The Flow of Food
An Introduction
Monitoring Time and Temperature
Monitoring Time and Temperature
General Thermometer Guidelines
General Thermometer Guidelines
Monitoring Time and Temperature
Preventing Time-Temperature Abuse
Preventing Time-Temperature Abuse
Preventing Cross-Contamination
The Flow of Food
Monitoring Time and Temperature
Preventing Cross-Contamination
To keep food safe throughout the flow of food:
Prevent cross-contamination
Prevent time-temperature abuse (TCS)
Chapter 4
Bimetallic stemmed thermometer
Avoid time-temperature abuse:
Monitor time and temperature
Make sure the correct kinds of thermometers are available
Regularly record temperatures and the times they are taken
Minimize the time that food spends in the temperature danger zone
Take corrective actions if time-temperature standards are not met
Thermocouples and thermistors:
Measure temperature through a metal probe
Display temperatures digitally
Come with interchangeable probes
Immersion probe
Surface probe
Penetration probe
Air probe
Have a sensing area on the tip of their probe
Infrared (laser) thermometers:
Used to measure the surface temperature of food and equipment
Hold as close to the food or equipment as possible
Remove anything between the thermometer and the food, food package, or equipment
Follow manufacturers’ guidelines
Time-temperature indicators (TTI):
Monitor both time and temperature
Are attached to packages by the supplier
A color change appears on the device when
time-temperature abuse has occurred
Maximum registering tape:
Indicates the highest temperature reached during use
Used where temperature readings cannot
be continuously observed
When using thermometers:
Wash, rinse, sanitize, and air-dry thermometers before and after using them
Calibrate them before each shift to ensure accuracy
Make sure thermometers used to measure the temperature of food are accurate to +/- 2°F or +/- 1°C
Only use glass thermometers if they are enclosed in a shatterproof casing
When using thermometers:
Insert the thermometer stem or probe into thickest
part of the product (usually the center)
Take more than one reading in different spots
Wait for the thermometer reading to steady before recording the temperature
Prep food at different times:
Prepare raw meat, fish, and poultry at different times than ready-to-eat food (when using the same prep table)
Buy prepared food:
Buy food items that do not require much prepping or handling
Separate equipment:
Use separate equipment for each type of food
Clean and sanitize:
Clean and sanitize all work surfaces, equipment, and utensils after each task
Time-temperature control:
Food held in the range of 41°F and 135°F (5°C and 57°C) has been time-temperature abused
Food has been time-temperature abused whenever it is handled in the following ways
Cooked to the wrong internal temperature
Held at the wrong temperature
Cooked or reheated incorrectly
Full transcript