KITCHEN SAFETY AND SANITATION

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KITCHEN SAFETY AND SANITATION

  1. 1. SAFETY in the kitchen meansusing precautionary methods in the kitchen to prevent anaccident. Most accidents in thekitchen are due to carelessness.
  2. 2. Basic Rules of Kitchen Safety
  3. 3. 1.Wear appropriate ,clean clothing on the lab days
  4. 4. 2. Never cook in loose clothes and keep long hair tied back. You don’t want anything accidentally catching fire.
  5. 5. 3. Store knives in a wooden block orin a drawer.
  6. 6. 4. Keep potholders nearby and use them!
  7. 7. 5. Don’t let temperature-sensitive foods sit out in the kitchen.
  8. 8. 6. Separate raw meat and poultry fromother items whenever you use or store them.
  9. 9. 7. When possible use a kitchentool, not your hands to complete tasks.
  10. 10. 8. Wipe up spillsimmediately. Keep the floor dry so that no one slips and falls.
  11. 11. 9. Get a fire extinguisher andFirst Aid Kit for your kitchen
  12. 12. Sanitation in food Preparation
  13. 13. SANITATION is theprocess of handling food in ways that are clean and healthy.
  14. 14. 1. Wash your hands beforehandling food and after handling meat or poultry.
  15. 15. 2. Repeatedlywash your handswhen necessary – especially after coughing,sneezing or using the restroom.
  16. 16. 3. Wash dishes, pans and utensils asyou use them, allowing them to dry on the drain board when possible.
  17. 17. 4. When tasting foods, use a spoon other than the one used for stirring . Use a clean spoon for each persontasting and for each time food tasted.
  18. 18. 5. Proper garbage disposal
  19. 19. EIGHTLEADING CAUSESOF FOODBORNE ILLNESS.
  20. 20.  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
  21. 21. 2) Inadequate re-heating ofpotentially hazardous foods.All leftovers intended must bere-heated to 165 oF within a2-hour period
  22. 22.  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
  23. 23. 4) Raw,contaminatedingredientsused withoutfurther cooking.
  24. 24. 5) Foods prepared too far in advance. This is generally coupled with holding food in the TDZ too long
  25. 25. 6)Infected foodhandlers and poorwork habits.
  26. 26. 7) Failureto properlyheat or cookfood
  27. 27. 8) Failure to properlycool food, poor coolingpractices result inpotentially hazardousfoods being held in theTDZ for long periods oftime
  28. 28. Time to learn how toFIGHT BAC !
  29. 29. CLEAN: Wash hands and surfaces often. SEPARATE: Don’t cross contaminate COOK: To proper temperatures CHILL: Refrigerate promptly.
  30. 30. IT IS BETTER TO BE SAFE THAN SORRY!
  31. 31. Preparing meal safe and sanitary ensure physical,mental and emotional security and chanceto become productive individuapo//’//’l.
  32. 32. 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 differentrecipes in making chicken tocino.E. References: Entrepinoy. Food Preservation book
  33. 33. Directions: Write S if the statement is SAFE ,write US if the statement is UNSAFE . UNSAFE 1. Use a towel or your apron to remove a pan from the oven. SAFE 2. Store knives in a wooden block or in a drawer. SAFE 3. Wipe up spills on the floor right away. UNSAFE 4. Patronizing street foods. SAFE 5. Tie back long hair. SAFE 6. All bullying incidents shall be reported to the School CPC. UNSAFE 7. Use electric appliances with wet hands. UNSAFE 8. Wearing loose clothing while working in the kitchen. SAFE 9. Cut away from your body when using a sharp knife. UNSAFE 10. Keep cabinet doors open so everything is in easy reach.

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