Module 7 : Following the Food Product Flow
Summary
Note! Please provide a brief explanation of your part, this is the summary of
our presentation in Module 7. Editing of PPT will follows.
Objectives:
Students will be able to:
1. Apply purchasing and receiving procedures to protect food products.
2. Evaluate equipment used to transport food products.
3. Use approved devices to measure food temperatures accurately.
4. Recognize product defects and refuse acceptance of products not meeting
food safety criteria.
(Mich’s Part)
A Sound of Food Supply
Purchasing requires knowledge of products and market conditions. Main
objectives include buying the best-suited product, the right quantity, and
paying the right price, while dealing with reputable suppliers.
Buyer Responsibilities
Buyers must understand foods, specifications, and formulations to evaluate
price and quality, considering characteristics like quality grade, weight,
count, contents, and packaging.
Buying from Approved Sources
Always purchase safe and wholesome food. Reputable suppliers use clean
vehicles in good repair.
Key points of these includes:
- Inspecting Delivery Vehicles - clerks should inspect delivery vehicles for
cleanliness.
- Temperature Control - maintain proper temperatures in refrigerated and
frozen storage areas.
- Separation - ensure proper separation of food and non-food items.
- Infestation Signs - check for signs of insects, rodents, or birds.
Strategy for Determining Food Quality
Sensory evaluation is commonly used for routine quality checks in retail
establishments, involving:
- Sense of smell
- Touch
- Sight
- Taste
Measuring Temperatures
Maintaining safe product temperatures is essential for food safety. Improper
temperature control contributes to foodborne illnesses.
Flowing the Flow Food
Receiving employees must inspect incoming food supplies to ensure they are
in good condition and at the proper temperature. Poor receiving procedures
increase the risk of contamination, underweight merchandise, theft, and
acceptance of substandard products.
Receiving Requirements
Regardless of the food establishment’s size, receiving requires:
- Prompt handling
- Exacting quality control procedures
- Trained staff with good judgment and experience in interpreting product
specifications, coding, temperature, and proper disposition of distressed
merchandise.
Packaged Foods
Potentially hazardous foods are often processed to destroy organisms and
then sealed in containers. Hermetic packaging prevents the entry of gases
and vapors, stopping bacteria, molds, and other contaminants. Common
containers include rigid metal cans and glass bottles.
Canned Goods Inspection
Always check cans for:
- Leaks
- Bulges
- Dents
- Broken seals
- Seam damage
- Rust
- Missing labels
Reject cans that leak or bulge, as swelling indicates gas production inside.
Modified Atmosphere Packaging (MAP)
MAP involves placing foods in containers, removing air, and adding gases like
nitrogen and carbon dioxide to preserve the food. “Sous vide” is a French
term for “without air.”
Sous-Vide Foods
Sous-vide foods seal raw ingredients in plastic pouches and vacuum out the
air. The FDA recommends they be:
- Used by the expiration date.
- Refrigerated below 41°F (5°C).
- Heated according to package directions.
(Tan’s Part)
Food Irradiation
A preservation technique used to destroy disease-causing microbes and
delay spoilage by exposing food to radiation. The FDA has approved it for
various foods.
Red Meat Products
Meat products are available fresh, frozen, cured, smoked, dried, and canned.
Since meats are potentially hazardous, reject them if there are signs of
contamination, temperature abuse, or spoilage.
Poultry
Poultry is a popular food item. All poultry products must be inspected for
wholesomeness, involving examination before slaughter, during evisceration,
or during packaging. Inspected poultry carries a USDA seal. Poultry is also
graded for quality.
Spoiled Poultry
Poultry is vulnerable to spoilage from enzyme spoilage bacteria. Bacteria
grow on the skin of slaughtered birds and inside carcasses. Spoilage is
indicated by soft meat tissue.
Eggs
Most establishments use eggs of various forms. Eggs are usually purchased
by federal grade (AAA, and B) based on exterior and interior conditions.
Dirty, cracked, or broken eggs cannot receive a grade.
Fluid Milk and Milk Products
Includes milk, cheese, butter, ice cream, etc. Milk products should be
pasteurized to destroy disease-causing microorganisms, reducing bacteria
and increasing shelf life. All market milk must be Grade A quality.
Fluid Milk
A potentially hazardous food that must be received cold and refrigerated
immediately at 41°F (5°C) or below. Containers should be marked with an
expiration date and the dairy plant’s name.
Cheese
Should be received at 41°F (5°C) and inspected for proper color, flavor, and
moisture content. Reject if it contains abnormal mold or if the rind/package is
damaged.
Butter
Made from pasteurized cream. Disease-causing spoilage bacteria and mold
may grow in butter.
Fish
- Harvested from saltwater and freshwater.
- Catfish & Trout: Most popular types of freshwater finish.
- Tuna, Snapper & Flounder: Popular saltwater finish in America.
Seafoods
- Comes mainly from saltwater.
- Molluscan shellfish: Oysters, clams, mussels, and scallops.
- Crustaceans: Shrimps, lobster, and crab.
- Aquaculture: Technique used in fish farms.
Fish & Sea Foods
- More perishable than red meat.
- Typically packed on self-draining ice to prevent drying and maximize shelf
life.
- Contains a variety of bacteria.
- Rich in unsaturated fatty acid.
- Quality can be measured by smell and appearance.
Fresh Finfish
- Mild, pleasant odor and bright, shiny skin with scales tightly attached.
- Moist gill, bulging eyes.
- Flesh should be firm and elastic to the touch.
Interstate Certified Shellfish Shippers List
- Sources are listed when shellfish are transported from one state to
another.
Molluscan Shellfish Tag
- To reduce the risk of infectious hepatitis and other foodborne illnesses.
- Harvester’s ID number, date of harvesting, harvesting site, shellfish type
and quantity, statement about leaving the tag on the container until the
shellfish is used, and instruction to keep the tag on file for 90 days.
(Khaye’s Part)
Vegetables and Fruits
- Spoil very rapidly.
- Not considered potentially hazardous foods.
- Purchase from approved sources and wash thoroughly to remove soil and
contaminants before cutting, combining, cooking, serving, or offering.
- Raw fruits and vegetables that will be washed by the consumer before
consumption don’t need to be washed before they are sold.
Juices and Cider Products
- Most juice products have a pH less than 4.6.
- Heat pasteurization is the most effective way to ensure juice products are
safe.
- FDA required to label the product to inform consumers of the risk.
- Warning: This product has not been pasteurized and therefore, may contain
harmful bacteria that can cause serious illness in children, elderly, and
persons with weakened immune systems.
Frozen Foods
- Must be solidly frozen when delivered.
- Common signs of thawing and refreezing are large ice crystals on the
surface of frozen liquids or juices inside the package.
Proper Storage of Food
- Stock rotation is very important for effective food storage.
- First In, First Out (FIFO) method.
Types of Proper Storage
- Refrigerator
- Freezer
- Dry Storage
Refrigerate Storage
- Used to hold potentially hazardous and perishable foods for relatively short
periods.
- Slows down microbial growth and preserves food quality.
- Types of refrigerated storage equipment:
- Walk-in
- Reach-in
- Pass-through
Freezer Storage
- Used to hold foods for longer periods, usually a few weeks to several
months.
- Designed to keep foods solidly frozen.
- Defrost to ensure proper operation.
Dry Storage Area
- Used to store fewer perishable items and foods that are not potentially
hazardous.
- Store foods are usually packaged in cans, bottles, jars, and bags.
Storage Conditions for Foods
- Meat and Meat Products: Fresh meat can be stored for up to 3 weeks at
32°F (0°C) and 41°F (5°C) with 85-90% relative humidity.
- Frozen Meats: Can be stored for several months at 0°F or below. Wrap in
moisture-proof paper to prevent drying out.
- Poultry: Store safely at 30°F and 36°F for short periods.
- Whole Shell Eggs: Keep fresh for up to 2 weeks at 41°F or below. Egg
quality deteriorates rapidly at room temperature.
- Egg Products: Pasteurize to destroy Salmonella. Refrigerate dried egg
products or keep them in a cool, dry place.
- Milk: Properly pasteurized milk that has not been re-contaminated will keep
for up to 10 days at 41°F.
- Fish and Shellfish: More perishable than red meats. Bacteria attack the
tissue of the fish when it is killed.
- Fish and Shellfish: Use within 24 hours unless stored in crushed ice that
will drain away. Store under cooked or ready-to-eat foods to prevent cross-
contamination.
- Fresh Fruits: Ideal storage is between 41°F and 45°F with 80% relative
humidity and shaded from light. Proper air circulation is necessary to
maintain freshness and firmness.
Vegetable Storage
- Requires low temperatures and high humidity to preserve texture,
tenderness, flavor, color, and nutritive content.
(Cassandra’s Part)
Preparation and Service
- Can involve one or more steps. Food products are commonly
purchased ready-to-eat and stored until sold to the consumer.
Ingredient Substitution
- There is normally a recipe for all products with ingredients and
instructions for how to prepare, store, and label the food item.
Guidelines for Parasitic Destruction
- Difficult to measure internal temperature of packaged frozen foods.
Place a thermometer between two fully frozen packages.
Thawing
- Freezing prevents microbial growth but does not destroy all microbes.
Safe Ways to Thaw Food
- The preferred method is in the refrigerator, avoiding the temperature
danger zone.
Cold Storages
- Most harmful microorganisms start to grow above 41°F (5°C). Store
potentially hazardous and perishable foods in cold storage at 41°F
(5°C).
Guidelines for Thawing Food
- Food establishments will sometimes use a slacking (defrosting) process
to moderate the temperature of foods prior to cooking or reheating.
Cold Storage of Raw, Potentially Hazardous Foods
- Ensure the refrigerator unit can maintain a safe cold-holding temperature.
- Refrigerated, ready-to-eat potentially hazardous food must be discarded if it
exceeds the prescribed time and temperature requirements.
Cooking
- Expect raw foods to contain harmful microorganisms.
- Meat, poultry, fish, seafood, eggs, and unpasteurized milk should not be
prepared and served raw or rare.
- Rare poultry and stuffed meats should be cooked to 165°F (74°C) and held
for at least 15 seconds before serving.
Cooling
- Improper cooling is a leading contributor to foodborne illness.
- Establishments should use containers that facilitate heat transfer and
transfer food to smaller containers.
Hot Holding, Colding, Reheating
- Hot holding: Potentially hazardous foods above 135°F (57°C) during
transportation and delivery.
- Colding holding: Potentially hazardous foods to be consumed cold at 41°F
(5°C) or below.
- Reheating: All potentially hazardous foods meant to be held hot, which
have been cooked and then cooled, must be reheated to at least 165°F
(74°C) within 2 hours.
Reduced Oxygen Packaging (ROP)
- Any packaging method that reduces the amount of oxygen in a sealed
package.
- Cook chill: Uses a plastic bag filled with hot cooked food from which air has
been forced out, closed with a plastic or metal crimp.
Controlled Atmosphere Packaging (CAP)
- A system which maintains the desired atmosphere within a package
throughout the shelf life of product by the use of gas flushing to bind or
scavenge oxygen.
Modified Atmosphere Packaging (MAP)
- A process that employs a gas flushing or sealing process or reduction
of oxygen through respiration of vegetables or microbial action.
Sous Vide
- A process where fresh raw foods are sealed in plastic pouch and the air
is removed by vacuum.
Vacuum Packaging
- Reduce the amount of air from a package a hermetically seal the
package so that a near perfect vacuum remain inside.
Serving Safe Food
- When you serve food, always practice good personal hygiene, start by
wearing a clean uniform and hair restraint. Food or surfaces that may
come in contact with food should not be touched with hands.
Discarding or Reconditioning Food
- A food that is unsafe, adulterated or not honestly presented should be
reworked or reconditioning using a procedure that has been approved
by the regulatory authority in the jurisdiction or it must be discarded.
Refilling Returnable Containers
- A take-home food container returned to a retail food establishment
may not be refilled with a potentially hazardous food at the
establishment.
(Dizon’s Part)
Self-Service Bar
- Self-service bars are very popular. They offer convenience and a wide
range of selections for consumers. Keep potentially hazardous food on
self-service bars hot at 135°F (57°C) or above and cold at 41°F (5°C) or
below. Monitor food holding temperatures frequently in these
operations.
Temporary and Mobile Food Facilities
- The popularity of temporary and mobile food facilities such as street
fairs, festivals, catering, food sampling, and mobile carts increased
rapidly during the past.
Temporary and Mobile Food Facilities
- Consumers insist on freshly prepared food, prompting vendors to transport
raw ingredients to their makeshift booths to chop, shred, and assemble
without access to sanitary facilities.
- The more extensive the menu or more complex the preparation, the higher
the risk. Vendors should contact the local regulatory agency in their area to
obtain a copy of the rules that govern temporary and mobile operations.
A temporary food stand should have:
- An overhead covering.
- An enclosed area except for the serving windows and an entry door.
- A source of hot and cold potable running water for handwashing, cleaning,
and sanitizing.
Your menu and method of food preparation will determine your selection of
equipment and utensils. Food-contact surfaces must be designed for
effective cleaning and sanitizing, constructed of nontoxic materials, and
capable of heating potentially hazardous foods to the required internal
temperature.
- Do not use slow cooking devices such as crockpots, steam tables, and stern
to heat foods. These devices may never reach temperatures high enough to
kill harmful bacteria.
- An adequate hand washing facility must be provided, and strict
handwashing procedures must be observed to prevent contamination of
food.
Temporary Food Facilities
- Should use disposable utensils for food service. If multi-purpose utensils are
necessary, they must be washed and sanitized using a 4-step process:
1. Washing in hot, soapy water.
2. Rinsing in clean water.
3. Chemical sanitizing.
4. Air-drying.
Vending Machines
- Self-service devices which dispense individual-sized servings of food and
beverages after a customer inserts a coin, paper currency, or makes a
payment by another means.
- Capable of dispensing food and beverages in bulk or individually wrapped
packages.
The temperature cutoff requirement does not apply:
- In a cold food machine during a period not to exceed 30 minutes
immediately after the machine is filled, serviced or restocked; or
- In a hot food machine during a period not to exceed 120 minutes
immediately after the machine is filled, serviced or restocked.
- Refrigerated, ready-to-eat, potentially hazardous foods prepared in a food
establishment and dispensed through a vending machine (with an automatic
shutoff control) shall be discarded if it:
- Exceeds the time and temperature combinations prescribed by the FDA
Food Code, or is not correctly date labeled.
Home Meal Replacement
- Home meal replacement has become a multi-billion-dollar business for
retail food establishments.
- A loosely defined term, home meal replacement is most often used to refer
to high-quality meals prepared away from home and eaten at home.
- The move toward prepared food has supermarkets selling meal solutions
instead of just ingredients.
- Supermarkets and restaurants are competing head-to-head for the “heat
and eat” business that has become very popular with today’s consumer.