Safety & Sanitation in food preparation

SAFETY in the kitchen means using precautionary methods in the kitchen to prevent an accident. Most accidents in the kitchen are

due to carelessness.

SAFETY PROCEDURES

Basic Rules of Kitchen Safety

1.Wear appropriate ,clean clothing on the lab days

2. Never cook in loose clothes and keep long hair tied back. You don’t want anything accidentally catching fire.

3. Store knives in a wooden block or in a drawer. 

4. Keep potholders nearby and use them! 

5. Don’t let temperature-sensitive foods sit out in the

kitchen.

6. Separate raw meat and poultry from other items whenever you use or store

them. 

7. When possible use a kitchen tool, not your hands to

complete tasks.

8. Wipe up spills immediately. Keep the floor dry so that no one slips and

falls.

9. Get a fire extinguisher and

First Aid Kit for your kitchen

Sanitation in food Preparation

SANITATION is the process of handling food in ways that

are clean and healthy.

1. Wash your hands before handling food and after

handling meat or poultry. 

2. Repeatedly wash your hands when

necessary –especially after

coughing, sneezing or using the restroom.

3. Wash dishes, pans and utensils as you use them, allowing them to dry on the drain board when possible.

4. When tasting foods, use a spoon other than the one used for stirring . Use

a clean spoon for each person tasting and for each time food tasted.

5. Proper garbage disposal

EIGHT LEADING

CAUSES OF FOODBORNE

ILLNESS.

 1) Cross-contamination between raw and cooked and/or ready-to-eat foods. It generally results from poor personal hygiene (worker’s hands), or from using unsanitized equipment

2) Inadequate re-heating of potentially hazardous foods. All leftovers intended must be re-heated to 165 oF within a 2-hour period

 3)Foods left in the temperature danger zone (TDZ) too long. Time in the TDZ is cumulative. After 4 hours the potentially hazardous foods must be discarded

 4) Raw, contaminated ingredients used without further cooking.

5) Foods prepared too far in advance. This is generally coupled with holding food in the TDZ too long

6)Infected food handlers and poor work habits.

7) Failure to properly heat or cook food

 8)   Failure to properly cool food, poor cooling practices result in potentially hazardous foods being held in the TDZ for long periods of time

Time to learn how to

FIGHT BAC !

CLEAN: Wash hands and surfaces often.

SEPARATE: Don’t cross contaminate

COOK: To proper temperatures

CHILL: Refrigerate promptly.

IT IS BETTER TO

BE SAFE THAN

SORRY!

PROPERLY PREPARED

FOOD ENSURE…

Open ended statement

Preparing meal safe and sanitary ensure physical,

mental and emotional security

and chance to become productive individuapo//’//’l.

Direction: Write SAF if

the picture is for SAFETY and SAN for

SANITATION

PICTO QUIZ

1.

2.

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4.

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6.

7.

8.

9.

10.

Assignment / Agreement:A. Topic: Project Planning in Making Chicken TocinoB. Word Study: Fillet, Marinade, DebonedC. Guide Questions:  1. What are the ingredients needed in making chicken tocino?

2. How can we make an income generating chicken tocino?

3. Why is it important to follow the procedure correctly?D. Home Activity: Make a research on the different recipes in making chicken tocino. E. References:

Entrepinoy. Food Preservation book

Directions: Write S if the statement is SAFE , write US if the statement is UNSAFE .

1. Use a towel or your apron to remove a pan from the oven.

2. Store knives in a wooden block or in a drawer. 

3. Wipe up spills on the floor right away.

4. Patronizing street foods.

5. Tie back long hair.

6. All bullying incidents shall be reported to the School CPC.

7. Use electric appliances with wet hands.

8. Wearing loose clothing while working in the kitchen.

9. Cut away from your body when using a sharp knife.

10. Keep cabinet doors open so everything is in easy reach.

SAFE

SAFE

SAFE

SAFE

UNSAFE

UNSAFE

SAFE

UNSAFE

UNSAFE

UNSAFE