BAHAGIAN TEKNIK DAN VOKASIONAL

KEMENTERIAN PENDIDIKAN MALAYSIA

ARAS 5 & 6, BLOK E14, KOMPLEKS E,
PUSAT PENTADBIRAN KERAJAAN PERSEKUTUAN
62604 PUTRAJAYA

NOTA KURSUS 4
SEMESTER SEMESTER 1 DIPLOMA SESI 2020

JABATAN JABATAN HOSPITALITI

PROGRAM SENI KULINARI / DIPLOMA

KOD/KURSUS DHA 1113 FOOD HYGIENE AND SAFETY

KOMPETENSI 04. SANITATION DURING FOOD FLOW

4.0 Purchasing
4.1 Receiving
4.2 Storing Foods & Supplies
4.3 Production
KOMPETENSI 4.4 Thawing
UNIT 4.5 Cooling
4.6 Hot-holding
4.7 Cold-holding
4.8 Reheating
4.9 Service

Trainee must be able to:

a. Apply the concept of safety and in food service industry operation (C3, PLO1)
KOMPETENSI
b. Follow food safety and sanitation system during food flow by referring to safety standard and
PEMBELAJARAN
regulations in Malaysia (P3,PLO2)
c. Discuss the type of food borne hazards, food borne illness, sanitation and safety action
(A2,PLO6)

NO KOD DHA 1113/K 04/NK 04 MUKA : 01 DARIPADA 10

1
4.0 Purchasing

1. Buy from reputable vendors, grocery stores, or food buying clubs.

2. Check “use by” dates to purchase the freshest foods.
3. Place frozen foods in cooler during transport between store and center.
4. Place fresh meats in separate area from ready-to-eat foods.

4.1 Receiving Practices

Receiving, storage, and preparation are all important sections of a food safety
flowchart, and receiving of products is your first step when developing a flow
chart.

The following are important elements to consider when receiving products in

general:
• Never assume that all the food you receive is good enough to eat.
• The receiving dock and related areas should be well lit and kept very tidy.
Incorporate this area into a daily cleaning schedule to ensure proper
cleanliness.
• Schedule your deliveries to allow adequate time for the proper inspection and
receiving of all food products.
• Have all appropriate equipment and containers on hand. Scales, plastic
gloves, containers, and thermometers are important pieces to have in easy
reach.
• Record the temperatures of the delivery trucks refrigerated and freezer
storage. If the temperature is not within an acceptable range, do not accept
the shipment (because you are unable to ascertain the length of time that the
temperature has been unacceptable).

Each group of food, whether dry foods, dairy products, fresh produce, or meats,
requires a slightly different procedure. No matter what the product type, the
principal component in a receiving procedure is accuracy. Any carelessness or
half-hearted attempts at checking the delivery will render the whole process
useless.

Dry foods

Dry foods or goods are usually shipped in cartons, bags, cases, or pails.Count
the pieces and check that the number corresponds with what is listed on the
invoice. If a carton is damaged, check the contents carefully.

Pay particular attention to sign so fleakage in cartons that contain products in jars
or bottles. It is extremely difficult to get credit at a later date for products stored in
glass jars or bottles that have broken.

2
In addition, visually check bags and pails for damage or leakage. If sealed
cartons show evidence of having been opened, check the contents. All unsealed
or obviously repacked cartons should be checked to verify what they contain.

Do not sign the invoice if there is any doubt about quantity, quality, or damage
until you or your supervisor has cleared up the problem with the shipper. Canned
goods are delivered in cases or cartons.Do a count and a quality check of the
cans.

The two most common types of damage to cans are swelling and large dents. If
cans are swollen or bulging, it means the food has spoiled and must not be used.
If the cans have large dents, seams may have split and the food may be
contaminated. Again, the canned product is unsafe to use and should be sent
back to the supplier. If a whole case of canned goods is unacceptable, the local
health authority should be notified.

Dairy products

Dairy products are perishable and do not store long. Check the best-before date
on each container, which should be at least a week after the receiving date. As
with dry foods, compare the number of items received with the invoice and check
all items for damage and leakage.

Produce

Produce is delivered in bags, cases, or cartons. Count the number of pieces,

weigh items, and check for quality. Open any closed cases and cartons to check
the produce for ripeness, freshness, and other signs of quality. When there are
mistakes in delivery or an unacceptable quality of food has been received, you
should insist that the supplier pick up the item and issue a credit.

Meats, poultry, and seafood

Fresh meat is shipped in pieces and/or by weight.

Count and weigh the fresh items. Check for leaking vacuum-packed (Cryovac)
packages, and check the grade of the meat against the grade on the invoice. In
addition, if specifications were given on the order form, confirm the cuts of meat
do meet those specifications.

Fresh poultry and seafood should also be counted, weighed,and checked for
quality. Frozen products are often delivered in cases and cartons. Open the
cases to count the items and to check for signs of freezer burn, torn wrappings,
partial thawing, or other problems.

3
In summary, when receiving goods, remember:

• The quantity of the goods received should match the quantity on the invoice
and the quantity on the purchase order.
• The quality of the goods received should be to the specifications given on the
invoice or to specifications previously worked out with the supplier. This
includes supplying the specific brand name when it is requested.
• The prices of the goods should be listed on the invoice and should match the
prices on the purchase order

4.2 Storage Temperatures and Procedures

A food service operation needs to have clearly defined storage areas and
procedures for several reasons.

 First, by providing storage facilities it is possible to purchase supplies in

quantities large enough quantities to get price breaks.
 Second, the ability to store supplies on the premises reduces the cost and
time needed to order supplies and handle them upon delivery.
 Third, menu planning is easier when you are aware of the quality, quantity,
and types of supplies that are on hand. If there is a run on a particular menu
item, it is nice to know there are enough materials on hand to ensure that
everyone who orders the item can be served.

In today’s market, many food service operations are reducing the amount of
stock they keep on hand because storage is expensive. Not only does space
need to be found but security needs to be tight.

Regardless, there still is a need for storing many types of supplies including dry
foods, dairy products, frozen foods, produce, and fresh meats. Storage areas for
such items often have design requirements that must be built into the space in
order to efficiently handle the specific types of supplies.

The following rules of safe food storage have two purposes:

1. To prevent contamination of foods.
2. To prevent growth of bacteria that may already be in foods.

Temperature control is an important part of food storage. Perishable foods must

be kept out of the Food Danger Zone—41°F to 135°F (5°C to 57°C)—as much as
possible, because these temperatures support bacterial growth.

The Four-Hour Rule

4
Food is handled in many stages between the time it is received and the time it is
finally served. This progression, called the flow of food, is discussed further in a
later section.
During each stage, food might be allowed to remain in the Food Danger Zone for
a time.

To protect food and keep it safe, follow the four-hour rule:

“Do not let food remain in the Food Danger Zone for a cumulative total of
more than 4 hours between receiving and serving.”

For example, imagine a food that is left on the loading dock for 30 minutes before
being put into cold storage, removed from storage and left on the worktable for
an hour before being prepared, and finally cooked at a low temperature so that it
takes 3 hours to reach a safe internal temperature. This food has spent a total of
4 1⁄2 hours in the danger zone and should be considered unsafe.

Dry Food Storage

Dry food storage pertains to those foods not likely to support bacterial growth in
their normal state. These foods include:

 Flour
 Sugar and salt
 Cereals, rice, and other grains
 Dried beans and peas
 Ready-prepared cereals
 Breads and crackers
 Oils and shortenings
 Canned and bottled foods (unopened)

1. Store dry foods in a cool, dry place, off the floor, away from the wall, and not
under a sewer line.
2. Keep all containers tightly closed to protect from insects, rodents, and dust.
Dry foods can be contaminated, even if they don’t need refrigeration.

Freezer Storage

1. Keep frozen foods at 0°F (–18°C) or lower.

2. Keep all frozen foods tightly wrapped or packaged to prevent freezer burn.
3. Label and date all items.
4. Thaw frozen foods properly. Do not thaw at room temperature, because the
surface temperature will go above 41°F (5°C) before the inside is thawed,
resulting in bacterial growth. These methods may be used:
• In a refrigerator
• Under cold running water

5
 • In a microwave oven, but only if the item is to be cooked or served
immediately

Refrigerator Storage

1. Keep all perishable foods properly refrigerated. Note the lower limit of the
Food Danger Zone (41°F/5°C) is only the upper limit for refrigerator storage.
Most foods keep even better at lower temperatures. The major exception is
fresh fruits and vegetables, which are not considered potentially hazardous
foods. See Table 1 for preferred storage temperatures for various foods.

Table 1: Food Storage Temperatures

Raw vegetables and fruits (see 40°–45°F 4°–7°C
note)
Eggs 38°–40°F 3°–4°C
Milk and cream 36°–40°F 2°–4°C
Poultry and meat 32°–36°F 0°–2°C
Fish and seafood 30°–34°F –1°–1°C

2. Do not crowd refrigerators. Leave space between items so cold air can
circulate.
3. Keep refrigerator doors shut except when removing or putting in foods.
4. Keep shelves and interiors of refrigerators clean.
5. Store raw and cooked items separately, if possible.
6. If raw and cooked foods must be kept in the same refrigerator, keep cooked
foods above raw foods. If cooked foods are kept below raw foods, they can
become contaminated by drips and spills. Then, if they are not to be cooked
again before serving, they may be hazardous.
7. Keep refrigerated foods wrapped or covered and in sanitary containers.
8. Do not let any unsanitary surface, such as the bottoms of other containers,
touch any food.
9. Chill foods as quickly as possible over ice or in a cold-water bath before
placing in the refrigerator. A gallon of stock placed in a refrigerator hot off the
stove may take 10 hours to go below 41°F (5°C), giving bacteria plenty of
time to grow.
10. When holding foods such as protein salads in a cold bain-marie or
refrigerated table for service, do not heap the food above the level of the
container. The food above this level will not stay cold enough.

4.3 Production

Food Handling and Preparation

We face two major sanitation problems when handling and preparing food.
a. The first is cross contamination.

6
 b. The second problem is that, while we are working on it, food is usually at a
temperature between 41°F and 135°F (5°C to 57°C), or in the Food Danger
Zone.
The lag phase of bacteria growth helps us a little but, to be safe, we must keep foods
out of the danger zone whenever possible.

1. Start with clean, wholesome foods from reputable purveyors. Whenever

applicable, buy government-inspected meats, poultry, fish, dairy, and egg
products;
2. Handle foods as little as possible. Use tongs, spatulas, or other utensils
instead of hands when practical;
3. Use clean, sanitized equipment and worktables;
4. Clean and sanitize cutting surfaces and equipment after handling raw poultry,
meat, fish, or eggs and before working on another food;
5. Place only food items and sanitary knives or other tools on cutting boards. Do
not set food containers, tool boxes, or recipe books, for example, on cutting
boards, as the bottoms of these items are not likely to be sanitary.
6. Clean as you go. Don’t wait until the end of the workday. Keep clean cloths
and sanitizing solution handy at your workstation and use them often.
7. Wash raw fruits and vegetables thoroughly;
8. When bringing foods out of refrigeration, do not bring out more than you can
process in 1 hour;
9. Keep foods covered unless in immediate use;
10. Limit the time that foods spend in the Food Danger Zone. Observe the four-
hour rule;
11. Cook foods to minimum internal cooking temperatures;
12. Taste foods properly. With a ladle or other serving implement, transfer a
small amount of the food to a small dish. Then taste this sample using a
clean spoon. After tasting, do not use either the dish or the spoon again.
Send them to the ware washing station or, if using disposables, discard
them;
13. Boil leftover gravies, sauces, soups, and vegetables before serving;
14. Don’t mix leftovers with freshly prepared foods;
15. Chill all ingredients for protein salads and potato salads before combining;
and
16. Cool and chill foods quickly and correctly, as explained in the following
section. Chill custards, cream fillings, and other hazardous foods as quickly
as possible by pouring them into shallow, sanitized pans, covering them, and
refrigerating. Do not stack the pans.

4.4 Thawing

Thaw frozen foods safely

Frozen foods may be thawed safely in several ways. Never thaw food at room
temperature.

7
The best (though slowest) method is to allow the food to thaw under refrigeration.
The food should still be wrapped and should be placed in a shallow container on
a bottom shelf to prevent possible cross contamination.
If there is not time to thaw foods in the refrigerator, covered or wrapped food may
be placed in a container under running water of approximately 70°F/21°C or
below. Use a stream of water strong enough to circulate the water around the
food.

Individual portions that are to be cooked immediately may be thawed in a

microwave oven. Liquids, small items, and individual portions may even be
cooked without thawing, but larger pieces that are cooked while still frozen
become overcooked on the outside before they are thoroughly done throughout.

4.5 Cooling

Cooling Procedures

If cooked foods are not to be served immediately or kept hot for service, they
must be cooled quickly so they do not spend too much time in the Food Danger
Zone.

The rate at which foods cool depends on their total volume in relation to how
much surface area they have to transfer heat away. In other words, a large batch
of food cools more slowly because it has less surface area per unit of volume.

One of the hazards of cooking foods in large volumes is cooling them so slowly
they spend too much time in the Food Danger Zone. To help gauge the time you
may safely take to cool large volumes of food, use either the two-stage cooling
method or the one-stage cooling method.

 For the two-stage cooling method, cool foods from 135°F (57°C) to 70°F
(21°C) in no more than 2 hours, and then from 70°F (21°C) to below 41°F
(5°C) within an additional 4 hours, for a total cooling time of no more than 6
hours. The temperature range between 70°F (21°C) and 125°F (52°C) is the
most dangerous part of the Food Danger Zone. This method ensures the
food spends a minimum of time in that temperature range. If food has not
cooled to 70°F (21°C) within 2 hours, it must be reheated to 165°F (74°C)
and held at that temperature at least 15 seconds and then cooled again.

 For the one-stage cooling method, cool foods to below 41°F (5°C) in no more
than 4 hours. If the food does not reach this temperature in 4 hours, it must
be reheated to 165°F (74°C) and held at that temperature at least 15
seconds and then cooled again. The onestage method should be used if the
item was made from potentially hazardous foods that were at room
temperature when preparation was begun.

8
Guidelines for Cooling Foods

1. Never put hot foods directly into the cooler. Not only will they cool too slowly
but also they will raise the temperature of other foods in the cooler.
2. If they are available, use quick-chill units or blast chillers to cool foods quickly
before transferring them to cold storage.
3. Use ice-water baths to bring down the temperature of hot foods quickly.
4. Stir foods as they are cooling to redistribute the heat and help them cool more
quickly.
5. Divide large batches into smaller batches. This increases the amount of
surface area for the volume of food and helps it cool more quickly. Pouring
foods into flat, shallow pans also increases surface area and cooling speed.

4.6 Hot-holding

1. To keep foods hot for service, use steam tables or other equipment that will
keep all parts of all foods above 135°F (57°C) at all times.
2. Keep foods covered.
3. Bring foods to holding temperature as quickly as possible by using ovens,
steamers, rangetop pots and pans, or other cooking equipment. Do not warm
cold foods by placing them directly in the steam table. They will take too long
to heat, and bacteria will have time to grow.
4. Do not let ready-to-eat foods come in contact with any contaminated surface.
5. Do not use hot-holding equipment for cooking or reheating.

4.7 Cold-holding

Use cold-holding equipment (ice or refrigeration) to keep cold foods at or below a

temperature of 41°F/5°C.

4.8 Reheating

When foods are prepared ahead and then reheated, they should move through
the danger zone as rapidly as possible and be reheated to at least 165°F/74°C
for a minimum of fifteen seconds. As long as all proper cooling and reheating
procedures are followed each time, foods may be cooled and reheated more
than once.

Food should be brought to the proper temperature over direct heat (burner,
flattop, grill, or conventional oven) or in a microwave oven. Do not use hot-
holding equipment for cooking or reheating. A steam table will adequately hold
reheated foods above 135°F/57°C, but it will not bring foods out of the danger
zone quickly enough.

9
Instant-read thermometers should always be used to check temperatures.

4.9 Service

The potential to transmit food-borne illness does not end when the food leaves
the kitchen. Restaurant servers should also be instructed in good hygiene and
safe food-handling practices.

 Hands should be properly washed after using the restroom, eating, smoking,
touching one's face or hair, and handling money, dirty dishes, or soiled table
linens.
 When setting tables, never touch the parts of flatware that come in contact
with food, and handle glassware by the stems or bases only.
 Carry plates, glasses, and flatware in such a way that food contact surfaces
are not touched. Serve all foods using the proper utensils.

10
11