ServSafe Chapter 5

Main ideas and lessons (Chapter 5: Flow of Food)

Food flow (the path food takes during an operation)

1. Purchasing
2. Receiving
3. Storing
4. Preparation
5. Cooking
6. Holding
7. Cooling
8. Reheating
9. Table service

Two recurring core concepts in most chapters

1. Prevent cross-contamination
2. Prevent time/temperature abuse

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Preventing cross-contamination (Key methods)

Use separate equipment for raw vs. ready-to-eat (RTE) foods

• Raw food: meat, fish, poultry
• Ready-to-eat food: items that won’t be further cooked (e.g., salads, cut produce)

Clean and sanitize thoroughly

• Before and after each task
• Clean work surfaces, equipment, and utensils

Examples given

• Use one cutting board for chicken and an entirely separate board for lettuce.
• After using a pan for raw chicken, take it to a three-compartment sink, then clean and sanitize before using it for chicken salad (RTE).

Timing separation

• Prep raw and ready-to-eat foods at different times when possible.

Separate raw items from produce handling

• Keep raw meat/poultry/seafood separate from unwashed and ready-to-eat fruits/vegetables.

Buy foods that require less handling

• Example: pre-shredded lettuce bag

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Preventing time/temperature abuse (Key concepts + monitoring approach)

Time/temperature control requirement

• Food must be kept below 41°F or above 135°F.

When time/temperature abuse occurs

• Food is held in the 41°F–135°F “danger zone” for too long
• Food is cooked to the wrong internal temperature
• Food is held at the wrong temperature
• Food is reheated or cooked incorrectly

Why the danger zone matters

• Pathogens grow rapidly in the 70°F–120°F range (referenced from Chapter 2).

How to avoid time/temperature abuse (instructional steps)

• Continuously monitor time and temperature
• Ensure the correct thermometers are available
• Regularly record temperatures and times (digital system or clipboard)
• Minimize time spent in the danger zone
• Take corrective actions if standards are not met

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Temperature monitoring: types of thermometers (and uses)

1. Bimetallic stem thermometer

• Measures temperature through a metal stem
• Sensing area: from the tip to the dimple
• Calibration reference point: calibration is at/near the indicator head
• Do not insert the entire stem—insert only until the tip reaches the dimple
• Often used by chefs/instructional settings

2. Thermocouples / thermosisters (digital readout)

• Use a metal probe with a sensing area on the tip
• Common interchangeable probe types:
  • Immersion probe: can be dropped into items like soup and left in place
  • Surface probe: reads the temperature of the surface
  • Penetration probe: similar to bimetallic; includes a dimple and must be penetrated into food
  • Air probe: measures air temperature
• Air probes are used for refrigerators/freezers (commercial walk-ins/reach-ins show readouts)

3. Infrared laser thermometer

• Measures surface temperature of food/equipment
• Use it as close to the target as possible
• Remove anything between thermometer and the item
• Follow manufacturer directions
• Commonly used for receiving due to quick readings

4. Maximum registering thermometers

• Indicate the highest temperature reached during use
• Used when readings cannot be watched continuously

5. Time/temperature indicator devices (time temperature indicators)

• Monitor both time and temperature
• Often attached to packages by the supplier
• Color/code change indicates when time/temperature abuse occurred

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Calibration methods for thermometers (step-by-step)

Two methods are described:

1. Boiling point method

• Bring tap water to a boil in a deep pan
• Insert the thermometer stem/probe
• Adjust until it reads 212°F (noted as typical for most elevations)

2. Ice point method

• Fill a container with ice and add tap water
• Submerge the sensing area
• Wait 30 seconds
• Adjust until it reads 32°F (freezing point)

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General thermometer guidelines (instructional checklist)

• Wash, rinse, sanitize, and air dry thermometers before and after use
• Calibrate:
  • After thermometers are bumped or dropped
  • After exposure to extreme temperature changes
  • Before deliveries arrive
  • Before each shift

Accuracy requirements (as stated)

• Food thermometers must be accurate to:
  • ±2°F (or ±1°C)
• Air temperature thermometers must be accurate to:
  • ±3°F (or ±1.5°C)

Glass thermometers

• Only use glass thermometers if they are enclosed in a shatterproof casing

Placement and readings

• Insert into the thickest part of the food
• Take more than one reading in different spots
• Wait for the reading to stabilize / hold position until measurement is steady

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Conclusion / wrap-up

• The speaker states this concludes Chapter 5.
• Learners are directed to complete the Chapter 5 review on Google Classroom.
• Notes that Chapter 5 content will be referenced later, especially around:
  • cross-contamination
  • thermometers
  • time/temperature abuse

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Speakers / sources

• Mr. Dan Dolce (certified ServSafe instructor, Essex County Schools of Technology)
• ServSafe Food Protection Manager (training program content referenced throughout)