HB 265 Lecture Notes - Lecture 12: Melting, Boiling Point, Safety
Document Summary
Purchasing receiving storing preparing cooking holding cooling reheating serving. Many things can happen to food as it moves from purchasing to serving. This path is known as the flow of food. I(cid:374)dia(cid:374)a tate poli(cid:272)e (cid:272)(cid:396)a(cid:272)ki(cid:374)g do(cid:449)(cid:374) o(cid:374) (cid:373)o(cid:396)e (cid:862)hot t(cid:396)u(cid:272)ks(cid:863) Fda p(cid:396)oposes (cid:374)e(cid:449) food t(cid:396)a(cid:374)spo(cid:396)tatio(cid:374) (cid:396)ule to p(cid:396)e(cid:448)e(cid:374)t (cid:862)hot t(cid:396)u(cid:272)ks(cid:863) (cid:894)(cid:448)ideo(cid:895: police are pulling over trucks that violate food safety laws while in transportation. Preventing cross contamination journal of environmental health: lemon study. What you should know about dirty lemon wedges: nearly 77% of these samples produced microbial growth of 25 different microbial species (disease causing bacteria) Cross contamination can occur at almost any point within the flow of food. Prevention of cross contamination starts with creating barriers between food products: using separate equipment. Assigning specific equipment to each type of food. Color coding can tell employees which equipment to use with what products: cleaning and sanitizing all work surfaces, equipment, and utensils after each task.
