4.1 Hazards in the Flow of Food

The journey food takes from the moment it arrives at your establishment to when it reaches the customer's plate is called the flow of food. Each step in this journey presents opportunities for contamination and foodborne illness—but also chances to prevent it.

Understanding the Flow of Food

The flow of food includes these critical steps:

1. Purchasing - Selecting approved suppliers
2. Receiving - Inspecting deliveries for safety
3. Storing - Keeping food at proper temperatures
4. Preparation - Preventing cross-contamination during prep
5. Cooking - Reaching safe internal temperatures
6. Holding - Maintaining safe temperatures before service
7. Cooling - Rapidly bringing food through the danger zone
8. Reheating - Bringing food back to safe serving temperatures
9. Service - Delivering food safely to customers

Key Concept: Food safety is not just about one step—it's about controlling hazards throughout the entire flow of food. If food becomes unsafe at any point, it cannot be made safe again.

What Are Critical Control Points (CCPs)?

Critical Control Point (CCP) - A point in the flow of food where a hazard can be prevented, eliminated, or reduced to safe levels.

Critical control points are where you have the most control over food safety. Missing these points can lead to serious consequences.

Examples of Critical Control Points:

Cross-Contamination: The Silent Killer

Cross-contamination occurs when harmful substances are transferred from one surface or food to another. This is one of the most common causes of foodborne illness outbreaks.

The Three Types of Cross-Contamination:

1. Food-to-Food Contamination

• Raw chicken dripping onto ready-to-eat salad below it in the refrigerator
• Using the same tongs for raw and cooked meat
• Mixing new food with old food (violates FIFO)

2. Equipment-to-Food Contamination

• Cutting raw chicken on a cutting board, then slicing lettuce on the same board
• Using a contaminated knife or slicer
• Not cleaning and sanitizing food-contact surfaces between uses

3. People-to-Food Contamination

• Food handlers touching ready-to-eat food with bare hands
• Not washing hands after handling raw meat
• Coughing or sneezing near food
• Working while sick with a foodborne illness

For the Exam: Cross-contamination questions are heavily tested. Know the three types and how to prevent each one.

Preventing Cross-Contamination

The key strategies to prevent cross-contamination include:

Time-Temperature Abuse: The Leading Cause

Time-temperature abuse occurs when food is allowed to remain too long at temperatures that favor bacterial growth (the danger zone: 41°F-135°F).

How Time-Temperature Abuse Happens:

1. Food is not held at proper temperatures

   • Hot food held below 135°F
   • Cold food held above 41°F
   • Leaving food at room temperature during prep

2. Food is not cooked to safe temperatures

   • Chicken cooked to 150°F instead of 165°F
   • Ground beef cooked to 145°F instead of 155°F
   • Taking shortcuts on cook times

3. Food is not cooled properly

   • Putting hot soup directly in the refrigerator in a large, deep container
   • Cooling food at room temperature
   • Not using proper cooling methods

4. Food is not reheated correctly

   • Reheating leftovers to only 140°F instead of 165°F
   • Slow reheating that keeps food in the danger zone too long

The Consequences of Time-Temperature Abuse:

• Bacteria multiply rapidly—doubling every 20 minutes in ideal conditions
• Even cooking may not eliminate all risks (some bacteria produce heat-resistant toxins)
• Symptoms can appear within 30 minutes or up to 6 weeks after consumption
• Legal liability and reputation damage to your establishment

Remember: You cannot see, smell, or taste most pathogens. Never rely on appearance alone to determine food safety—use a thermometer and track time.