Here are the responses to the statements: 1. UNSAFE 2. SAFE 3. SAFE 4. UNSAFE 5. SAFE 6. SAFE 7. UNSAFE 8. UNSAFE 9. SAFE 10. UNSAFE

2. SAFETY in the kitchen means
using precautionary methods in
the kitchen to prevent an
accident. Most accidents in the
kitchen are due to carelessness.

4. Basic Rules of Kitchen
Safety

5. 1.Wear appropriate ,clean
clothing on the lab days

6. 2. Never cook in loose clothes and keep
long hair tied back. You don’t want
anything accidentally catching fire.

7. 3. Store knives in a wooden block or
in a drawer.

8. 4. Keep potholders nearby and
use them!

9. 5. Don’t let temperature-sensitive
foods sit out in the kitchen.

10. 6. Separate raw meat and poultry from
other items whenever you use or store
them.

11. 7. When possible use a kitchen
tool, not your hands to complete
tasks.

12. 8. Wipe up spills
immediately. Keep the floor dry
so that no one slips and falls.

13. 9. Get a fire extinguisher and
First Aid Kit for your kitchen

14. Sanitation in food
Preparation

15. SANITATION is the
process of handling food
in ways that are clean
and healthy.

16. 1. Wash your hands before
handling food and after handling
meat or poultry.

17. 2. Repeatedly
wash your hands
when necessary –
especially after
coughing,
sneezing or using
the restroom.

18. 3. Wash dishes, pans and utensils as
you use them, allowing them to dry on
the drain board when possible.

19. 4. When tasting foods, use a spoon
other than the one used for stirring .
Use a clean spoon for each person
tasting and for each time food tasted.

20. 5. Proper garbage disposal

22. EIGHT
LEADING CAUSES
OF FOODBORNE
ILLNESS.

23.  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

24. 2) Inadequate re-heating of
potentially hazardous foods.
All leftovers intended must be
re-heated to 165 oF within a
2-hour period

25.  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

26. 4) Raw,
contaminated
ingredients
used without
further cooking.

27. 5) Foods prepared
too far in advance.
This is generally
coupled with
holding food in the
TDZ too long

28. 6)Infected food
handlers and poor
work habits.

29. 7) Failure
to properly
heat or cook
food

30. 8) Failure to properly
cool food, poor cooling
practices result in
potentially hazardous
foods being held in the
TDZ for long periods of
time

31. Time to learn
how to
FIGHT BAC !

32. CLEAN: Wash hands and surfaces often.
SEPARATE: Don’t cross contaminate
COOK: To proper temperatures
CHILL: Refrigerate promptly.

33. IT IS BETTER
TO BE SAFE
THAN
SORRY!

35. Preparing meal
safe and sanitary
ensure physical,
mental and emotional
security and chance
to become productive
individuapo//’//’l.

48. Assignment / Agreement:
A. Topic: Project Planning in Making
Chicken Tocino
B. Word Study: Fillet, Marinade, Deboned
C. 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 different
recipes in making chicken tocino.
E. References:
Entrepinoy. Food Preservation book

50. 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.