2. 1. Failure to properly refrigerate food.
2. Failure to thoroughly heat or cook food.
3. Infected employees/workers because of
poor personal hygiene practices.
3. 4. Foods prepared a day or more before
they are served.
5. Raw, contaminated ingredients
incorporated into foods that receive no
further cooking
4. 6. Cross-contamination of cooked food
through improperly cleaned equipment.
7. Failure to reheat food to temperature
that kills bacteria.
8. Prolonged exposure to temperatures
favorable to bacterial growth.
6. 1. Use caution when working around hot oil.
2. Get trained in the proper use and
maintenance of your deep fryer.
3. Observe all safety procedures and wear all
protective equipment provided for your use
while preparing hot items.
7. 4. Use gloves, scrapers, and other cleaning
tools with handles.
5. Use the correct grease level and cooking
temperatures for your deep fryer.
6. Keep stove surfaces clean to prevent grease
flare-ups.
8. 7. Avoid reaching over or climbing on top of
fryers and other hot surfaces. Clean vents
when oil is cool.
8. Keep floor surfaces clean and dry to prevent
slipping or falling onto hot surfaces.
9. 9. Wear slip-resistant shoes. Floors should be
cleaned often with grease-cutting solutions.
10. Do not work closely to hot fryers when the
floor is wet.
11. Do not spill water or ice into hot oil as this
may cause a flare-up.
10. 12. Do not overfill or pour excessive amount of
frozen fries into deep fryer at one time.
13. Overfilling causes excessive splashing and
bubbling over of hot oil.
14. Do not pour excess ice from fry packages
into the fryer.
11. 15. Do not overheat the oil; use only
manufacturers recommended cooking
temperatures.
16. Do not move or strain hot oil containers; wait
until the oil is cool!
17. Extinguish hot oil/grease fires by using a class
K fire extinguisher.
13. Purchasing: Do not buy dirty, cracked, or outdated eggs.
Storage:
1. Store at 45 o F or below.
2. Store in closed container.
3. Store away from strong odors.
4. Refrigerate leftover egg dishes in shallow containers.
5. Do not allow drippings to contaminate eggs.
14. Preparation/Cooking:
1. Keep refrigerated before and after cooking.
2. Keep everything clean.
3. Use only clean, not cracked eggs.
4. Cook thoroughly.
5. Wash container used for egg thoroughly.
6. Use egg separator
15. Service/Transport:
1. Serve promptly after cooking.
2. Keep cold food cold, hot food hot.
3. Use ice or cold packs when transporting.
4. Avoid eating raw eggs or food that
contain raw eggs
17. Storage is done to maintain the
quality of food, prolong the shelf-
life, maintain an adequate supply
of food and ensure its safety for
consumption.
18. Proper storage of food is very crucial in
keeping food safe because the manner
and temperature of storage will affect
the food‘s susceptibility to bacterial
growth, other contaminants and
infestation.
19. Storing food will not improve its
quality, it will only delay the rate of
deterioration, and thus the proper
period of storage should also be
observed.
21. COLD STORAGE
Cold Storage (refrigerated storage,
deep chilling, freezer storage)
keeping potentially hazardous
foods cold enough to prevent
bacteria from growing.
22. DRY STORAGE
Dry Storage should be dry, cool, well-ventilated,
free from insects and rodents, clean and orderly.
In the absence of refrigerators, eggs may be
stored at room temperature for about seven
days. Left-over egg yolks and egg whites should
be kept in containers that will prevent drying.
24. Put eggs in the refrigerator as soon as
possible after purchase.
Keep them in their covered carton (large
end up) to preserve moisture and assure
darkness. Do not put them in the egg box
at the door of the refrigerator.
25. Keep eggs away from strong odors.
These can be absorbed through the shells,
which are porous.
Whole eggs can be beaten slightly and
placed in a container with a tight seal and
stored in the freezer for up to one year.
26. Egg whites also can be stored for up to a year
in a tightly sealed container in the freezer.
When storing egg yolks in the freezer, a small
amount of sugar or salt should be added to
prevent the yolks from becoming too thick and
gelatinous over time.
27. Add a pinch of salt per yolk if the
yolks will be used for savory dishes,
or add about a ¼ teaspoon of sugar
per yolk if the yolks will be used for
sweet dishes.
28. Do not wash eggs before storing
them. This destroys the mineral-oil
film that coats the shells and helps
keep them fresh.
29. Dip the eggs in oil to cover the
pores and to delay its deteriorative
changes, reduce mold penetration
and retard spoilage.
30. Do not keep eggs longer than 2 weeks in
the refrigerator.
Left-over raw yolks can be refrigerated
for several days when covered with water,
milk, or oil. Two yolks can be used in place
of 1 whole egg in a recipe.
31. Left-over raw whites can be stored in a tightly
covered plastic or glass container in the
refrigerator for several days or as long as they
do not have any odor. They can also be frozen,
although when thawed the white is thinner.
However, you can use them successfully in
recipes calling for egg whites.
