Guidelines in the Cooking Laboratory outline proper sanitation and safety measures for food preparation, including practicing good personal hygiene like washing hands and avoiding direct food handling when sick, maintaining an orderly and safe work environment, and following food safety practices such as using clean utensils and refrigerating food properly.

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.