Good practice

1. GOOD KITCHEN AND
LABORATORY PRACTICES
1. Do not smoke, consume or store tabaco products in the laboratory.
2. Do not store or use food preparation and storage equipment (such as
microwaves, refrigerators, and coffee makers) in the laboratory.
3. Ensure that break areas are clearly marked and separated from laboratory
operations.
4. Doors that separate break areas from adjacent laboratory areas should remain
closed except to enter and exit.
5. Glass ware and utinsils used for laboratory operations should not be used to
contain or prepare food and beverages.
6. Wash hands and arms thoroughly when leaving the laboratory area even if
gloves and a lab coat have been worn.
7. Do not wear or bring lab coats, gloves or other lab items into break areas or
other areas where food is consume , prepared, or stored.

2. PROPER HYGIENE AND
SANITATION IN THE KITCHEN
It is impressive for safe food handling outcomes for all workers to be familiar with standard sanitation
and hygiene practices.
 Showering and bathing regularly
 Keeping hair clean hair and covered or tied back.
 Keeping clean clothing and footwear that is use only at work.
 Hand washing regularly
 Using clean utensils for tasting food.
 Using separate cloths for cleaning and wiping
 Cleaning the tools and equipment in the kitchen properly with standard cleaning procedure.
 After washing it sanitize it using the hot water then let it dry.

3. KEEPING THE FOOD CLEAN
5 ways to keep food safe
1.) Keep clean.
= Wash your hands thoroughly with soap before handling food.
2.) separate raw and cooked foods.
= do not use the same knife or any other utensils for raw and cooked foods. When buying
groceries, make sure that two are in separate bags.
3.) cook foods thoroughly.
= unless it is intended (such as cooking a medium rare steak), make sure that meats, sea foods
and vegetables are completely cooked.
4.) keep food at safe temperatures.
= bacteria starts to enter food two hours after it is prepared.
5.) use safe water and raw materials when preparing food.
Make sure that the fruits and vegetables are thoroughly washed, and the meats and sea foods are
still safe to eat. If you are not safe, boil it for 10 to 15 minutes.

4. KEEPING THE EQUIPMENT
CLEAN
 Way of keeping the equipment clean
1. Remove detachable parts, such as blades, plastic or wooden handles, and screens.
2. Wash dishes, pots, pans, and utensils and detached parts in hot, soapy water. Use a brush, if
necessary
3. Rinse in clear water after washing.
4. Place items in a wire basket or other container and immerse them in a sanitizing solution.
Sanitizing solution can be prepared by mixing 1 tablespoon unscented chlorine bleach in 1
gallon of warm (not hot) water. Hot water causes the bleach to dissipate, weakening the
solution.
5. Air-dry dishes in a clean and sanitized dish rack. Using a dishtowel could recontaminate the
dishes.

5. THE 9 STAGES OF BAKING
1. Gases form
2. Gases are trapped
3. Starches gelatinize
4. Proteins coagulate
5. Fats melt
6. Water evaporates
7. Sugar caramelize
8. Carry over baking
9. staling

6.  GASES FORM = a bake goods texture is determined by the amount of leaving or rise that occurs both before and
during baking
 GASES ARE TRAPPED = the stretchable network of protein created in a batter or dough traps gases in the product.
 STARCHES GELATINIZE = starches are complex carbohydrates present in plants and grains such as potatoes, wheat,
rice and corn.
 PROTEINS COAGULATE = proteins begin to coagulate (solidify) when the dough or batter reaches a temperature of
160 F.
 FAT MELT = fat droplets spreads through product, moistens and tenderizes product by coating starch
 WATER EVAPORATOR = throughout the baking process, the water contained in a liquid ingredients will torn to steam
and evaporate. The steam is useful livener.
 SUGARS CARAMELIZE = as sugars heat above 320 they caramelize adding flavor and darken the product.
 CARRY OVER BAKING = the residual heat in the product causes it to continue the baking process.
 STALING = after not being used for so long the product has a change in texture and aroma
becomes firmer and drier than fresh goods.