This document provides guidelines and best practices for food handling and storage in a commercial kitchen. It discusses proper personal hygiene for food workers, types of food contamination to prevent, and methods for safely receiving, storing, preparing, displaying, and serving food. Specific topics covered include cleaning procedures, temperature control, labeling, separation of raw and cooked foods, and maintenance of equipment and storage areas. The overall goal is to ensure food safety and quality throughout the entire food production process.

1. Kitchen
FOOD HANDLING
PICTURES

2. Kitchen
PERSONAL HYGIENE

3. Personal Hygiene & Grooming
1. Maintaining
Personal
Cleanliness
2. Wearing
proper work attire
3. Following
hygienic hand
practices

4. Types of Foodborne contamination
1. Biological Contamination
2. Chemical Contamination
3. Physical Contamination
Example :

5. Preventing contamination
1. Separate for Cutting Board used & Knife
2. Clean knife in running water
3. Monitoring time & temperature

6. Purchasing & Receiving
General purchase consist of
Meat
Fish
Vegetables
Poultry
Shellfish

7. Three Bucket System
1. Wash
2. Rinse
3. Sanitize

8. Ala Carte Preparation
1. Grouping item
2. Plastic
container
3. Vacum pack
4. Date labeling

9. Butcher Buffet Preparation
1. Date labeling
2. Clean
container
3. Plastic wrap
cover
4. Clean chiller

10. Buffet Presentation
1. Food tag
2. Food
temperature
3. Serving spoon
stand
4. Decoration

11. Dishwashing Machine
1. Soaking
container
2. Glass rack
3. Garbage bin

12. Diswashing Machine
1. Diswashing
Machine
2. Wash and
rinse chemical
3. Water
temperature
4.

13. Grease trap
1. Grease trap
cleanlines
standard

14. Juice Storage
1. Clean rack
2. Labeling date
3. Grouping item

15. Fruit Storage
1. Clean
container
2. Labeling date
3. Grouping item

16. Vegetable Storage
1. Clean
container
2. Labeling date
3. Grou[ing item

17. Dairy Product Storage
1. Labeling date
2. Grouping item

18. Loading Dock
1. Clean Area
2. Scale
3. Receiving
stand

19. Meat Storage
1. Labeling
2. Grouping item
3. Plastic
container
4. Vacum pack

20. Dessert Presentation
1. Desert
Presentation

21. Fruit Presentation
1. Ice box
2. Slices fruit
grouping
3. Food Stand
4. Fruit tong

22. Sambal and Sauce
1. Food Tag
2. Hi-low food
stand
3. Nine kind of
sauce

23. Food Station
1. Live cooking

24. Wine Display
1. Wine Rack
Display

25. Dry Store
1. Grouping item
2. Labeling
3. Clean rack

26. Chinaware Rack

27. Walk in Freezer Temperature Range
1. Checklist
temperature
2. Freezer
temperature
3. Cleanlines
area
4. Lock

28. Traditional Buffet Presentation
1. Food tag
2. Food
temperature
3. Hot water
4. Sterno
5. Serving spoon
and stand

29. Vegetable Chiller Storage
1. Labeling
2. Grouping item
3. Plastic cover
4. Clean
container
5. Clean chiller

30. Walk in Chiller Temperature Range
1. Temperature
checklist
2. Temperature
3. Cleanlines
4. Lock

31. Fire Protection
1. Clean fire
protection
area

32. APAR
1. Blanket
2. APAR
3. Clean Area

33. Butcher Area
1. Clean Butcher
area
2. Checklist
temperature
3. Cleanlines
Work table
and sink

34. Hot Kitchen Area
1. Hot kitchen
area cleanlines