Following

Following 4
the
the
Food
Food
Product
Product
Flow
Flow

Adapted from Retail Best Practices and Guide to Food Safety and Sanitation © 2003
RBP. Pg. 109 – 170 1
RSG. Pg. 90 - 134
 Following the
Following the
Food Product
Food Product Flow
Flow

Points to Ponder
 What are the steps in the flow of food?
 What purchasing and receiving procedures
enhance the protection of food?
 How do you determine whether a product is
safe to receive?
 What are the proper product temperatures for
receiving, storage, and cooking?

Adapted from Retail Best Practices and Guide to Food Safety and Sanitation © 2003
RBP. Pg. 109 – 110 2
RSG. Pg. 91
 Following the
Following the
Food Product
Food Product Flow

More Points to Ponder

 How do you prevent contamination in the
steps throughout the flow of food?

 How does the food employee’s personal

hygiene affect the safety of food
throughout the flow of food?

Adapted from Retail Best Practices and Guide to Food Safety and Sanitation © 2003
RBP. Pg. 109 – 110 3
RSG. Pg. 91
The Flow of Food

In retail food
establishments, the
flow of food:
 Begins when food is
purchased
???
 Ends at the time of
checkout &
bagging.

Flow of food
Adapted from Retail Best Practices and Guide to Food Safety and Sanitation © 2003
RBP. Pg. 113 – 114 4
RSG. Pg. 94
Purchasing

Purchasing
product
specifications
include:
 Quality grade ???
 Weight
 Count
 Contents
 Packaging type.
Purchase from reputable sources
only. RBP. Pg. 110 – 111
Adapted from Retail Best Practices and Guide to Food Safety and Sanitation © 2003 5
RSG. Pg. 92
Delivery

Food delivery vehicles should be

clean and in good repair!

Check in
deliveries
carefully!

Adapted from Retail Best Practices and Guide to Food Safety and Sanitation © 2003
RBP. Pg. 111 6
RSG. Pg. 92
 4 .1
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S to
et y
a f
S

Adapted from Retail Best Practices and Guide to Food Safety and Sanitation © 2003
RBP. Pg. 109 – 114 7
RSG. Pg. 90 - 94
Receiving:
Inspection

Determine
food quality
by using your
senses –
 Sight
 Touch
WHEN IN DOUBT  Smell.
DON’T ACCEPT IT!

Determine food quality before you accept it!

Adapted from Retail Best Practices and Guide to Food Safety and Sanitation © 2003
RBP. Pg. 112 8
RSG. Pg. 93
Receiving:
Temperature

Check the
Use approved
temperature of all temperature-
food products measuring devices to
verify proper
before accepting temperatures.
them to ensure
they are not in
the Temperature
Danger Zone.

Adapted from Retail Best Practices and Guide to Food Safety and Sanitation © 2003
RBP. Pg. 113 9
RSG. Pg. 93
Receiving:
Proper Receiving

Refuse or return
products that:
 Show signs of
spoilage
 Do not meet
quality standards
 Are delivered in
damaged
packaging.
Store refused products away from
accepted products.
Adapted from Retail Best Practices and Guide to Food Safety and Sanitation © 2003
RBP. Pg. 114 – 115 10
RSG. Pg. 94 - 96
 Receiving:
Packaged Goods –
Reduced Oxygen
Packaging

Reduced Oxygen
Packaging (ROP)
 Packaging that has
had oxygen
removed or replaced by
another gas
 Increases shelf life of
foods.

Vacuum packed vegetables

Adapted from Retail Best Practices and Guide to Food Safety and Sanitation © 2003
RBP. Pg. 116, 151 – 154 11
RSG. Pg. 96 - 100
 Receiving:
Importance of Proper
Packaging
The common purpose of the
package is to:
 Protect the contents from
contamination
 Provide a source of information
about its nutritional contents
 Provide advertising material
 Make the product more
convenient for customers to
transport, prepare, and serve.

Adapted from Retail Best Practices and Guide to Food Safety and Sanitation © 2003
RBP. Pg. 116 12
RSG. Pg. 95 - 96
Receiving:
Hermetically Packaged
Goods
Check product
packaging for:
 Leaks
 Bulges
 Dents
 Broken seals
 Missing labels
 Rust. Check packaging quality.

Adapted from Retail Best Practices and Guide to Food Safety and Sanitation © 2003
RBP. Pg. 117 13
RSG. Pg. 96 - 97
Food Irradiation

Food irradiation is a
method of
preserving foods.

Irradiation is safe and

has been approved
by the FDA as a
method of
preserving many
Radura symbol foods.

Adapted from Retail Best Practices and Guide to Food Safety and Sanitation © 2003
RBP. Pg. 118 – 119 14
RSG. Pg. 100 - 101
 4 .2
p !
S to
et y
a f
S

Adapted from Retail Best Practices and Guide to Food Safety and Sanitation © 2003
RBP. Pg. 112-119,151-154 15
RSG. Pg. 93 - 101
 Receiving:
Red Meats

The inspection of
red meats for
wholesomeness
by the USDA is
mandatory.

Grading of red
meats is
voluntary.
Red meats

Adapted from Retail Best Practices and Guide to Food Safety and Sanitation © 2003
RBP. Pg. 119 – 129 16
RSG. Pg. 101 - 102
Receiving:
Poultry

Fresh poultry
should not:
Be discolored

Have dark or
purple wing Wing tips are purple
indicating spoilage.
tips.

Adapted from Retail Best Practices and Guide to Food Safety and Sanitation © 2003
RBP. Pg. 121 – 123 17
RSG. Pg. 102 - 103
Receiving:
Eggs and Egg Products

Eggs are a
common
source of
Salmonella
enteritidis
bacteria.

Eggs and egg products

Adapted from Retail Best Practices and Guide to Food Safety and Sanitation © 2003
RBP. Pg. 123 – 124 18
RSG. Pg. 103 - 105
Receiving:
Dairy Products

Dairy products must

be handled carefully
and kept out of the
Temperature
Danger Zone!

Cheese

Milk

Adapted from Retail Best Practices and Guide to Food Safety and Sanitation © 2003
RBP. Pg. 124 – 125 19
RSG. Pg. 104 - 105
 Receiving:
Seafood

Fresh fish
should have
clear,
bulging
eyes and a
firm, shiny
skin with
the scales
Fresh fish intact.
Adapted from Retail Best Practices and Guide to Food Safety and Sanitation © 2003
RBP. Pg. 125 – 127 20
RSG. Pg. 105 - 107
Receiving:
Fruits and Vegetables

Fruits and vegetable that

will be washed by the
consumer prior to
consumption do not have
to be washed at the
establishment before they
are sold.

Fresh vegetables

Adapted from Retail Best Practices and Guide to Food Safety and Sanitation © 2003
RBP. Pg. 127 – 128 21
RSG. Pg. 108
Receiving:
Juice

Juices sold in retail food

establishments that
have not been
pasteurized, or juice
that has been
packaged in a retail
food establishment
that doesn’t have a
HACCP plan must bear
a warning label!

Adapted from Retail Best Practices and Guide to Food Safety and Sanitation © 2003
RBP. Pg. 128 – 129 22
RSG. Pg. 109
 4 .3
p !
S to
et y
a f
S

Adapted from Retail Best Practices and Guide to Food Safety and Sanitation © 2003
RBP. Pg. 119 – 129 23
RSG. Pg. 101 - 109
Storage:
FIFO

Store
foods
properl
y.

To ensure product freshness

and quality, use the First In,
First Out inventory method!
Adapted from Retail Best Practices and Guide to Food Safety and Sanitation © 2003
RBP. Pg. 129 – 130 24
RSG. Pg. 110
Type of Storage: Refrigerator

Refrigeration
• Slows microbial growth
• Used to store potentially hazardous
and perishable foods for a short
period of time
• Store potentially hazardous foods at
41oF (5oC) or below
• Space products to allow cold air to
circulate around them
• Refrigerators must have a
temperature-measuring device
located to measure the air
temperature in the warmest part of
the unit.

Adapted from Retail Best Practices and Guide to Food Safety and Sanitation © 2003
RBP. Pg. 130 – 131 25
RSG. Pg. 111 - 112
Type of Storage: Freezer
Freezer
Used to store foods for longer periods of time
Keeps foods solidly frozen
Prevents microbial growth, but does not
destroy all microbes
Holds foods below 0oF (-18oC)
Space products to allow cold air to circulate
around them
Package foods tightly to avoid freezer burn
Freezers must have a temperature-measuring
device located to measure the air temperature
in the warmest part of the unit.

Adapted from Retail Best Practices and Guide to Food Safety and Sanitation © 2003
RBP. Pg. 131 – 132 26
RSG. Pg. 112
Type of Storage: Dry Storage
Dry storage is used to store less
perishable items and non-potentially
hazardous foods.

Adapted from Retail Best Practices and Guide to Food Safety and Sanitation © 2003
RBP. Pg. 132 – 133 27
RSG. Pg. 114
Storage Don’ts

Do Not Store Food:

 In toilet rooms
 In locker areas
 In mechanical rooms
 Under piping
 Under sewage lines
 Among chemicals
 With personal items.

Store foods in proper

places.

Adapted from Retail Best Practices and Guide to Food Safety and Sanitation © 2003
RBP. Pg. 133 – 135 28
RSG. Pg. 114
Chemical Storage

Most chemicals are poisonous

and must be properly labeled
and stored away from:
 Food items
 Single-service items
 Utensils
 Equipment
 Paper goods.

Adapted from Retail Best Practices and Guide to Food Safety and Sanitation © 2003
RBP. Pg. 134 – 135 29
RSG. Pg. 113 - 114
 4 .4
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S to
et y
a f
S

Adapted from Retail Best Practices and Guide to Food Safety and Sanitation © 2003
RBP. Pg. 129 – 135 30
RSG. Pg. 109 - 114
Freezing

Freezing foods helps to

maintain quality and
freshness for longer
periods of time as
long as the food
remains solidly
frozen.

Adapted from Retail Best Practices and Guide to Food Safety and Sanitation © 2003
RBP. Pg. 129, 139 31
RSG. Pg. 109 - 110
Thawing

Acceptable methods Never thaw foods at

of thawing foods room temperature!
include:
 In a refrigerator
(preferred method)
 In a microwave
 Submerged under
cool running water
 Slacking
 As part of the Submerged in cool running water
cooking process.
Adapted from Retail Best Practices and Guide to Food Safety and Sanitation © 2003
RBP. Pg. 140 - 142 32
RSG. Pg. 118 - 119
Cooking

Cooking
greatly
decreases
the risk of
foodborne
illness!

Methods of cooking
Adapted from Retail Best Practices and Guide to Food Safety and Sanitation © 2003
RBP. Pg. 145 - 147 33
RSG. Pg. 122 - 123
Cooking:
Time and Temperature
Guidelines
 Beef roast (rare) –
 130oF (54oC) for 112 minutes or
 140oF (60oC) for 12 minutes
 Eggs, beef/pork, fish –
 145oF (63oC) for 15 seconds
 Ground beef, ground pork, and ground
game animals –
 155oF (68oC) for 15 seconds
 Beef roast (medium), pork roast, ham –
 145oF (63oC) for 4 minutes
 Poultry, stuffed meats –
 165oF (74oC) for 15 seconds.
Adapted from Retail Best Practices and Guide to Food Safety and Sanitation © 2003
RBP. Pg. 145 – 147 34
RSG. Pg. 122 - 123
Cooling

To ensure safe food,

hot foods must be:
Cooled from 135oF
(57oC) to 70oF (21oC)
or below within 2
hours Proper cooling techniques

and
From 135oF (57oC) to
41oF (5oC) within six
hours.

Adapted from Retail Best Practices and Guide to Food Safety and Sanitation © 2003
RBP. Pg. 147 – 150 35
RSG. Pg. 123 - 124
Reheating

To reheat foods
quickly:
Reheat in small
quantities
Use preheated
ingredients
For quality and safety Stir foods
reasons, reheat foods only
once. frequently.

Adapted from Retail Best Practices and Guide to Food Safety and Sanitation © 2003
RBP. Pg. 150 – 151 36
RSG. Pg. 125 - 126
Cold-Holding

Cold-holding – Maintain the internal

temperature of the food at or below 41oF
(5oC).

Adapted from Retail Best Practices and Guide to Food Safety and Sanitation © 2003
RBP. Pg. 142 – 144 37
RSG. Pg. 119 - 120
Hot-Holding

Hot-holding – Maintain the

internal temperature of the
food at or above 135oF (57oC).

Adapted from Retail Best Practices and Guide to Food Safety and Sanitation © 2003
RBP. Pg. 150 – 151 38
RSG. Pg. 125 - 126
Food Handling

Handle tongs,
serving spoons,
and other
utensils without
touching food-
contact surface!

Handle utensils properly.

Adapted from Retail Best Practices and Guide to Food Safety and Sanitation © 2003
RBP. Pg. 154 – 155 39
RSG. Pg. 126
Food Sold or Received

Food that has been

served or sold to,
and is in the
possession of, a
customer may not
be returned for
service or sale with
few exceptions

Adapted from Retail Best Practices and Guide to Food Safety and Sanitation © 2003
RBP. Pg. 155 – 156 40
RSG. Pg. 127
Discarding or Reconditioning
Food

Ready-to-eat foods must

be discarded if an
employee who has been
restricted or excluded
from working with food
has contaminated them.
Adapted from Retail Best Practices and Guide to Food Safety and Sanitation © 2003
RBP. Pg. 155 41
RSG. Pg. 126
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.
Adapted from Retail Best Practices and Guide to Food Safety and Sanitation © 2003
RBP. Pg. 155 – 156 42
RSG. Pg. 127
Sales:
The Self-Service Bar

Sneeze guards
keep foods
from being
contaminated
by customers.

Sneeze guards help protect

food. RBP. Pg. 156 – 158
Adapted from Retail Best Practices and Guide to Food Safety and Sanitation © 2003 43
RSG. Pg. 127 - 128
Checkout and Bagging

This is the
last, but an
important
step, in the
flow of food
in retail food
establishmen
ts!

Adapted from Retail Best Practices and Guide to Food Safety and Sanitation © 2003
RBP. Pg. 158 - 159 44
RSG. Pg. 128 - 129
Service:
Temporary and Mobile

Temporary and
mobile food
facilities include:
 Catering
 Food sampling carts
 Mobile carts
 Tents at festivals
 Street fair pavilions
 Vending machines. Temporary
and mobile
food service
Adapted from Retail Best Practices and Guide to Food Safety and Sanitation © 2003
RBP. Pg. 159 - 161 45
RSG. Pg. 129 - 131
Service:
Home Meal Replacement

Home meal
replacements
come in
varieties
including:
 Ready-to-cook
 Ready-to-heat
Ready-to-eat foods
 Ready-to-eat.

Adapted from Retail Best Practices and Guide to Food Safety and Sanitation © 2003
RBP. Pg. 162 – 163 46
RSG. Pg. 131 - 132
 4 .5
p !
S to
et y
a f
S

Adapted from Retail Best Practices and Guide to Food Safety and Sanitation © 2003
RBP. Pg.129, 135 - 161 47
RSG. Pg.109-110, 114-133
 Session 4
Concepts to Keep

 Only purchase food products from

reputable suppliers.
 Use sensory evaluation techniques
when receiving food products.
 Ensure proper temperatures are
maintained throughout the delivery,
receiving and storage process.
 Common signs of food spoilage include
off-color, foul odors and slimy textures.

Adapted from Retail Best Practices and Guide to Food Safety and Sanitation © 2003
RBP. Pg. 109 – 170 48
RSG. Pg. 90 - 134
 Session 4
More Concepts to
Keep

 Raw foods must be fully thawed and prepared

within four hours including the time to cool foods
to 41oF (5oC) or below.
 Foods must be cooked to required temperatures
for specific periods of time.
 Foods must be held outside the temperature
danger zone 41oF (5oC) to 135oF (57oC).
 Reheat foods to 165oF (74oC) within two hours.

Adapted from Retail Best Practices and Guide to Food Safety and Sanitation © 2003
RBP. Pg. 109 – 170 49
RSG. Pg. 90 - 134
 Session 4
More Concepts to
Keep

 Store products at least 6 inches off the

ground.
 Date all products and rotate using the
first in, first out (FIFO) storage method.
 Handle all utensils and plateware by the
handle or from the bottom to prevent
cross contamination.
 Food employees should avoid bare hand
contact with ready-to-eat foods.

Adapted from Retail Best Practices and Guide to Food Safety and Sanitation © 2003
RBP. Pg. 109 – 170 50
RSG. Pg. 90 - 134
 “Take This Back
To Your Team!”
 Foods must be held outside the temperature
danger zone 41oF (5oC) to 135oF (57oC).
 Ensure food safety throughout the flow of
food.
 Determine food quality through sight, smell,
and touch.
 Check packaging of foods for quality.
 Store, cook, and hold foods properly and at
the right temperature.

Adapted from Retail Best Practices and Guide to Food Safety and Sanitation © 2003
RBP. Pg. 109 – 170 51
RSG. Pg. 90 - 134