Chapter

The Flow of Food:

An Introduction

5-1

Learning Objectives
At the end of the chapter the participants must
be able to:

Identify methods of preventing cross contaminations

Identify methods of preventing cross timetemperature abuse

Identify different types of temperature-measureing

devices and their uses

Calibrate and maintain different types of temperaturemeasuring devices

Properly measure the temperature of food at each

point in the flow of food

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The Flow of Food

5-3

The Flow of Food

To keep food safe:

Prevent cross-contamination

Prevent time-temperature abuse

5-4

Preventing Cross-Contamination
Create physical barriers between food products:

Assign specific equipment to each type of food

Clean and sanitize work surfaces, equipment, and

utensils after each task

Create procedural barriers between food

products:

Prepare raw meat, fish, and poultry and ready-to-eat

food at different times (when using the same prep
table)

Purchase ingredients that require minimal

preparation
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Preventing Time-Temperature Abuse

Minimizing the time food spends in

the temperature danger zone

Determining the best way to monitor

time and temperature

Making thermometers available

Regularly recording temperatures

and the times they are taken

Microorganisms grow rapidly

Microorganisms survive and grow

This includes:

The Temperature
Danger Zone

5-6

Temperature-Measuring Devices
Bimetallic Stemmed Thermometer

Indicator Head

Calibration Nut
Holding Clip
Stem

Sensing Area

Dimple
5-7

Temperature-Measuring Devices
Thermocouples and Thermistors
Measure temperature through a
metal probe or sensing area
Display results on a digital readout
Often come with interchangeable
probes

Immersion Probe

Surface Probe

Penetration Probe

Photos courtesy of Cooper-Atkins Corporation

5-8

Temperature-Measuring Devices
Infrared Thermometers

Used to measure the surface

temperature of food and
equipment

Must be held as close to the

product as possible

Remove barriers between

thermometer and product

Follow manufacturers
guidelines

Photos courtesy of Cooper-Atkins Corporation

5-9

Calibrating Thermometers
Calibration

Adjusting a thermometer in
order to get an accurate
reading

Two methods

Boiling-point method

Ice-point method

5-10

Calibrating Thermometers
Boiling-Point Method
1
1.

Bring clean tap water to a boil

2.
2

Submerge the sensing area of the

thermometer stem or probe in the
water for thirty seconds

3.
3

Hold the calibration nut and rotate

the thermometer head until it reads
212F (100C)
Note: The boiling point of water
varies depending upon your
elevation

5-11

Calibrating Thermometers
Ice-Point Method
1

Fill a large
container with
crushed ice and
water

Hold the calibration

Submerge the
nut and rotate the
thermometer stem
thermometer head until
or probe in the
it reads 32F (0C)
water for thirty
seconds
5-12

General Thermometer Guidelines

When using thermometers:

Keep thermometers and their storage cases clean

Calibrate them regularly to ensure accuracy

Never use glass thermometers to monitor food

temperature

Insert the thermometer stem or probe into thickest

part of product (usually the center)

Wait for the thermometer reading to steady before

recording the temperature of a food item

5-13

Apply Your Knowledge: Test Your Food Safety Knowledge

1. True or False: Chicken held at an internal temperature of
125F (52C) has been temperature abused
2. True or False: Infrared thermometers are best for
measuring the internal temperature of food
3. True or False: When checking the temperature of a roast
using a bimetallic stemmed thermometer, only the tip of
the thermometer stem should be inserted into the product
4. True or False: A thermometer calibrated by the boilingpoint method must be set to 135F (57C), after being
placed into the boiling water
5. True or False: Washing and rinsing a cutting board
will prevent it from cross-contaminating the next
product placed on it
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5-2

Apply Your Knowledge: Pick the Right Thermometer

Which temperature-measuring device
should be used to check the following?
1
1.
2
2.
3
3.
4
4.

Internal temperature of a hamburger patty

Surface temperature of a steak
Internal temperature of a roast
Internal temperature of a large stockpot of soup

A. Infrared thermometer

B. Thermocouple

C. Bimetallic stemmed
thermometer

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5-15

Apply Your Knowledge: Calibrate the Thermometer

Put the steps for calibrating a thermometer in
the proper order:
A Rotate the head of the thermometer
A.
until it reads 32F (0C)
B Submerge the sensing area of the thermometer
B.
stem or probe, and wait for the reading to steady
C Fill a container with crushed ice and clean tap water
C.
D Hold the adjusting nut with a wrench or other tool
D.

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