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The chapter then outlines the flow of food from purchasing through serving, identifies where hazards may occur, and provides practical guidelines such as using separate equipment, cleaning and sanitizing, and prepping foods at different times.",{"@graph":14,"@context":77},[15,34,56],{"@type":16,"itemListElement":17},"BreadcrumbList",[18,23,27,31],{"item":19,"name":20,"@type":21,"position":22},"https://docshare.wps.com","Home","ListItem",1,{"item":24,"name":25,"@type":21,"position":26},"https://docshare.wps.com/document/","Document",2,{"item":28,"name":29,"@type":21,"position":30},"https://docshare.wps.com/document/healthcare/","Healthcare",3,{"item":32,"name":10,"@type":21,"position":33},"https://docshare.wps.com/document/the-flow-of-food-an-introduction-chapter-4-hazards-and-prevention/495914/",4,{"url":32,"name":10,"@type":35,"image":36,"author":41,"headline":10,"publisher":44,"fileFormat":47,"inLanguage":8,"description":12,"dateModified":48,"datePublished":49,"encodingFormat":47,"isAccessibleForFree":50,"interactionStatistic":51},"DigitalDocument",{"url":37,"@type":38,"width":39,"height":40},"https://docshare.wps.com/thumbnails/the-flow-of-food-an-introduction-chapter-4-hazards-and-prevention/495914.png","ImageObject",300,407,{"name":42,"@type":43},"ahduag","Person",{"url":19,"name":45,"@type":46},"DocShare","Organization","application/pdf","2026-11-08","2026-10-02",true,{"@type":52,"interactionType":53,"userInteractionCount":55},"InteractionCounter",{"@type":54},"ViewAction",15,{"@type":57,"mainEntity":58},"FAQPage",[59,65,69,73],{"name":60,"@type":61,"acceptedAnswer":62},"What caused the university outbreak described in Chapter 4?","Question",{"text":63,"@type":64},"A new food handler cross-contaminated romaine lettuce used for a chicken Caesar salad. The lettuce was chopped on a cutting board previously used to prep raw chicken that was not cleaned and sanitized between uses.","Answer",{"name":66,"@type":61,"acceptedAnswer":67},"What is cross-contamination in the flow of food?",{"text":68,"@type":64},"Cross-contamination is the spread of pathogens from food or unwashed hands to prep areas, equipment, utensils, or other food. It can happen at many points in the food flow.",{"name":70,"@type":61,"acceptedAnswer":71},"What is the temperature danger zone for TCS food?",{"text":72,"@type":64},"TCS food is considered time-temperature abused when it remains between 41°F and 135°F (5°C and 57°C). Pathogens grow faster between 70°F and 125°F (21°C and 52°C).",{"name":74,"@type":61,"acceptedAnswer":75},"How should food handlers avoid time-temperature abuse?",{"text":76,"@type":64},"They should follow good policies and procedures, including monitoring food items by knowing what to check, how often, and by whom. Foods that stay in the temperature danger zone for four or more hours must be discarded.","https://schema.org",{"og:url":32,"og:type":79,"og:title":10,"og:site_name":45,"og:description":12},"article",{"robots":81,"canonical":32},"index,follow",{"doc_id":83,"site_id":7},495914,1791088570,{"code":4,"msg":86,"data":87},"success",[88,92,96,100,105,110,114,119,124,127,131],{"id":22,"doc_module":4,"doc_module_name":25,"category_name":89,"show_sort_weight":90,"slug":91},"Story & 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HowoffoodBmealieseel0heclepsaure—ross ContammatioiecodngDwes  \n一me iemperature CantolThernocoupls ad一Geneai hemonefer  \nThensosGudelaesTtenonetes  \n# (NEws)University Outbreak\n\nAn outbreak of Salmonellaspp.sickened32 visitorstoauniversity locatedin thenortheastern United States.The sickenedguests had attended a luncheon hostedby the chancellor during graduation weekend Reports ofillnessflooded thelocal media,theuniversitys on campus cinic,and the local regulatory authority.Symptoms ncluded stomach pain,nausea,darhea,chlls andvomilting  \nIt was determined that a new food handler at the dining facility had  \ncross-contaminated romaine lettuce used for a chicken Caesar salad served at theluncheon.Inher haste to catch up during abusy shitt,the food handler choppedthe lettuce on acutting board that had been used to prep raw chicken for the saladThe cuitting boardhad not been cleanedand sanitized between uses.  \nThe university's contractor for foodservice announced that they would work closelywith the local inspector to correct the problem They wouldalso immediatelyimplement aprogram that would prevent cross contamination in the future  \nYou Can Prevent This                  \nAs you can see in the story above,preventing cross-contaminationis critical for keeping food safe.But you must also control time andtemperature when handling food.In this chapter,you will learnabout the following tools and practices to help you keep food safe.  \n·Preventing cross-contamination  \n·Preventing time-temperature abuse  \n·Using the correct kinds of thermometers to take temperatures  \nHazardsintheflow of oodThe flow of Food  \n# Cross Contaminationn-Time Temperature Controlm    d\n\nk  so-hannme  \n# Hazards in the Flow of Food\n\nTo keep food safe,you must apply what you learnin the ServSafeprogram throughout the flow of food.This requires a goodunderstanding of how to prevent cross-contamination and time-temperature abuse.  \n# The Flow of Food                    \n\nThe path that food takes through your operation is called the flow offood.It begins when you buy the food and ends when you serve it.  \n\n| $   | Purchasing   | chapter 5   |\n| --- | --- | --- |\n|  | Receiving   | chapter 5   |\n|  | Storing   | chapter 5   |\n|  | Preparation   | chapter6   |\n|  |  |  |\n|  | Cooking   | chapter 6   |\n|  | Holding   | chapter7   |\n|  | Cooling   | chapter 6   |\n|  | Reheating   | chapter 6   |\n|  | Serving   | chapter 7   |\n\nYou are responsible for the safety of the food at every point in thisflow-and many things can happen to it.  \nFor example,a frozen food might be safe when it leaves the processor'splant.However,on the way to the supplier's warehouse,the food mightthaw.Once in your operation,the food might not be stored correctly,or itmight not be cooked to the correct internal temperature.These  \nmistakes can add up and cause a foodborne illness.  \nCross-Contamination                  \nPathogens can move around easily in your operation.They can bespread from food or unwashed hands to prep areas,equipment,utensils,or other food.  \nCross-contamination can happen at almost any point in the flow offood.When you know how and where it can happen,it is fairly easyto prevent.The most basic way is to keep raw and ready-to-eat foodaway from each other.  \nHere are some guidelines for doing this.  \nUsing separate equipment Each type of food should have separateequipment.For example,use one set of cutting boards,utensils,andcontainers for raw poultry.Use another set for raw meat.Use a thirdset for produce.Colored cutting boards and utensil handles canhelp keep equipment separate.The color tells food handlers whichequipment to use with each food item.You might use yellow for rawchicken,red for raw meat,and green for produce,as the prep chefisdoing in the photo at left.  \nCleaning and sanitizing Clean and sanitize all work surfaces,equipment,and utensils after each task.When you cut up rawchicken,for exa","cbCaitLQEtAt9m9r","https://ap.wps.com/l/cbCaitLQEtAt9m9r","pdf",2969047,"English","# The Flow of Food: An Introduction\n## University Outbreak\n## Hazards in the Flow of Food\n## Cross-Contamination\n## Time-Temperature Control\n## Avoiding Time-Temperature Abuse","[{\"question\":\"What caused the university outbreak described in Chapter 4?\",\"answer\":\"A new food handler cross-contaminated romaine lettuce used for a chicken Caesar salad. The lettuce was chopped on a cutting board previously used to prep raw chicken that was not cleaned and sanitized between uses.\"},{\"question\":\"What is cross-contamination in the flow of food?\",\"answer\":\"Cross-contamination is the spread of pathogens from food or unwashed hands to prep areas, equipment, utensils, or other food. It can happen at many points in the food flow.\"},{\"question\":\"What is the temperature danger zone for TCS food?\",\"answer\":\"TCS food is considered time-temperature abused when it remains between 41°F and 135°F (5°C and 57°C). Pathogens grow faster between 70°F and 125°F (21°C and 52°C).\"},{\"question\":\"How should food handlers avoid time-temperature abuse?\",\"answer\":\"They should follow good policies and procedures, including monitoring food items by knowing what to check, how often, and by whom. Foods that stay in the temperature danger zone for four or more hours must be discarded.\"}]","The Flow of Food - An Introduction - Chapter 4 - Hazards and Prevention | PDF",1790923901,25]