Risk Management as Applied to Safety, Security
and Sanitation-BSTM-1101 COOKING-Cooking is the process of heating food
to kill microorganisms over time. It involves
Chapter 7: Food Product Flow various factors such as the presence of
The Food Product Flow-The flow of food refers to the
pathogens, initial temperature, and food bulk. To
entire process of food handling from its entry into a
kill pathogenic organisms, all parts of the food
workplace to its final serving, including receiving,
storing, preparing, cooking, holding, serving, cooling, must be heated to their required temperatures.
and reheating. Food characteristics, such as fat content and
humidity, also affect the effectiveness of heat
HOLDING-Maintaining food holding
temperatures is crucial to limit bacteria growth,
with the correct hot holding temperature being
60°C. Raw foods have a greater potential for
pathogenic bacteria growth, but cooked food
reduces spoilage organisms. Routine
temperature adjustments are essential for food
safety, especially for children. Conflicts between
PURCHASING-Purchasing is crucial for a successful food quality and safety should be resolved
food service operation, requiring knowledge of favorably.
products and market conditions. It involves obtaining
food in the right quantity, quality, time, place, and cost.
SERVING-Once food has been prepared for
A quality-control program ensures reputable vendors
and closely monitors time and temperature to prevent
serving, it will no longer undergo any heat
contamination. treatment. It is therefore important not to
Recontaminate food by practicing proper
The following are the guidelines that detail the serving methods that would assure the
characteristics of a product: consumers of safe, hygienic food.
● Quality grade
● Weight COOLING-is a crucial process to prevent
● Count Contents microbial growth in food, particularly PHF.
● Packaging Excessive cooling can lead to foodborne illnesses.
Two acceptable methods are to cool food quickly
Responsibility of a Manager
and maintain temperature standards.
-Develop and implement written product
specifications to ensure the products
purchased consistently meet department One-Stage (Four-Hour) Method
expectations. 1. Cool hot, cooked food from 57°C
within four hours using an
RECEIVING-Food should be received and checked for appropriate procedure.
proper conditions, quality, and quantity. Temperature 2. Take the temperature after four
and time are crucial factors. Staff should check for hours to make sure that the
temperatures and conditions immediately. Refrigerated appropriate temperature was
foods should be stored quickly, frozen foods should not reached.
have large ice crystals, canned goods should have 3. Reheat food to above 74°C if it has
labels, and home-canned foods should not be accepted.
not cooled to 50C in four hours.
STORING-Food, chemicals, and supplies should be
stored in a safe and quality manner, with cold holding Two-Stage Method (FDA Food Code)
preventing food hazard. Walk-in refrigerators are
essential for food service establishments. Cooked food 1. Cool hot, cooked food from 57°C to 21°C or
should be stored above others, canned foods and dry lower within two hours, then lower to 5°C or
ingredients in designated areas, and chemicals should lower within four hours, totaling six hours.
be stored separately. 2. Take temperatures at the two and
six-hour intervals to make sure that
THAWING-Thawing all foods using appropriate the appropriate temperatures were
practices is crucial for food safety, reducing cross- reached.
contamination risk and reducing the time PHF is in the
3. Reheat food to above 74°C if food
temperature danger zone (5°C to 60°C).
has not cooled to 50C in four hours.
PREPARING-Food preparation involves various steps,
but foodborne illness prevention requires effective
safety measures. Small batch preparation, usually done REHEATING- Reheating food in a food service
at room temperature, can help limit time in the establishment can eliminate pathogens within
temperature danger zone by using manageable two hours, but increased processing increases
amounts of potentially hazardous ingredients. contamination risks due to personnel,
equipment, and procedures. Multiple
.
temperature danger zones increase microbial
growth.