Chapter 7 The Flow of Food: Preparation. General Preparation Practices When prepping food: Make sure workstations, cutting boards, and utensils are clean.
Holding Food Chapter 8 Group 2. Guidelines for Holding Food Temperature - Hold TCS food at the right internal temp. – Hot food @ 135°F or higher. This.
Chapter 9 The Flow of Food Service. Objectives: ●Holding hot food ●Holding cold food ●Using time as a method of control for food ●Preventing contamination.
Providing Safe Food Objectives: Recognize the importance of food safety Understand how food becomes unsafe Identify TCS food Recognize the risk factors.
Keeping Food Safe Chapter Two Part One – Introduction to Food Safety.
Chapter 8 The Flow of Food: Service. When holding TCS food: Hold it at the right temperature Hot food: 135°(57°C) or higher Cold food: 41°F(5°C) or lower.
Microbial Hazards. Microorganisms are everywhere -- they can be: – Pathogens – cause disease – Spoilers – cause the quality of food to deteriorate – Beneficial.
The Flow of Food
Preventing Hazards in the Flow of Food. Calibrating a Thermometer.
PREVENTING HAZARDS THAT OCCUR IN THE FLOW OF FOOD Food Safety.
