FOOD FLOW FORM
Food Safety Program
th
345 6 Street, Suite #300, Bremerton WA 98337
(360) 337-5235
kitsappublichealth.org
Indicate where preparation, cooking etc. will take place; must be at an approved kitchen, or at the site.
Location of food preparation:
on-site ( )
or
in an approved facility ( )
Name and address of approved facility: __________________________________________________________
Dates and times of food preparation:
Warewashing location:
on-site ( )
or
in an approved facility ( )
Name and address of approved facility: __________________________________________________________
Complete the following charts for all food to be served. These charts will tell us how the food will be handled,
from raw to finished product. Indicate cooking temperatures and hot/cold holding temperatures. Food require
cooling may be prohibited. Please call the Food Safety staff at (360) 337-5235 with any questions.
FOOD PREPARATION DONE BEFORE THE EVENT (AT THE SITE OR AN APPROVED KITCHEN)
List additional menu items in the space provided on back
FOODS
SERVED
(EXAMPLE)
SOUP
CUT/
ASSEMBLE
CUT
VEGGIES
THAW
NONE
COOK
COOL
ON STOVE TO
140° F
2” DEPTH
REHEAT
N/A
HOT/COLD
HOLDING
TRANSPORT
COLD
COMMENTS:
FOOD PREPARATION DONE AT THE SITE DURING THE EVENT
List additional menu items in the space provided on back
FOODS
SERVED
(EXAMPLE)
SOUP
COMMENTS:
THAW
CUT/
ASSEMBLE
COOK
REHEAT
NONE
N/A
N/A
ON STOVE TO
165° F
HOT/COLD
HOLDING
ON STOVE AT
140° F
Food Preparation Procedures of Menu Items
Page 2
FOOD PREPARATION DONE BEFORE THE EVENT (AT THE SITE OR AN APPROVED KITCHEN)
FOODS
SERVED
(EXAMPLE)
SOUP
CUT/
ASSEMBLE
CUT
VEGGIES
THAW
NONE
COOK
COOL
ON STOVE TO
140° F
2” DEPTH
REHEAT
N/A
HOT/COLD
HOLDING
TRANSPORT
COLD
COMMENTS:
FOOD PREPARATION DONE AT THE SITE DURING THE EVENT
FOODS
SERVED
(EXAMPLE)
SOUP
THAW
CUT/
ASSEMBLE
COOK
REHEAT
NONE
N/A
N/A
ON STOVE TO
165° F
COMMENTS:
\\kchd-gis\HelpdeskUploads\3189_1_FD_FoodFlowForm_10-2011.docx
HOT/COLD
HOLDING
ON STOVE AT
140° F