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Guidelines in the cooking laboratory for printing
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Guidelines in the cooking laboratory for printing



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  • 1. Guidelines in the Cooking Laboratory
  • 2. Sanitary Measures to Observe in the Cooking Area 1. Personal Hygiene a. As a food handler, you should remove your jewelry before starting to work.
  • 3. b. You should wear the appropriate cooking outfit. c. Your nails should be cut short and hands should be washed with soap and rinsed with water before starting.
  • 4. d. You should use tongs and hand gloves in handling food. e. You are not allowed to handle food directly if you are sick.
  • 5. f. As food handler you should seek certification that you are free from contagious diseases, such as tuberculosis and Hepatitis B.
  • 6. 2. Safety precautions to be observed while working in food preparation area. a. Observe orderliness. Kitchen utensils should be labeled and keep in their proper places near the point of use.
  • 7. b. Keep gas stove always closed while not in use. c. Broken tools and equipment should be repaired immediately. d. Use potholders when handling very hot food and liquid.
  • 8. e. Keep floors clean and dry from oil and water. Aisles should be free from obstacles. f. Heavy pots and pans should be lifted properly to avoid muscle strain.
  • 9. 3. Guidelines in Handling Food a. Avoid handling food with infected hands or when you are sick b. Avoid sneezing directly on cooked food.
  • 10. c. Use a different spoon when tasting food. d. Avoid returning food that has been dropped on the floor. e. Avoid handling food with bare hands.
  • 11. g. Refrigerate food properly. f. Wash fruits and vegetables thoroughly before serving. h. Use clean pots/pans and other utensils for food preparations.