This document provides guidelines for proper food handling and storage to prevent foodborne illness. It discusses the following key points: 1. Food handlers should be trained and obtain medical certificates. Proper handwashing, clothing, and avoiding food preparation when sick are emphasized. 2. Kitchens should have separate equipment for raw and cooked foods. All surfaces and equipment must be sanitized after use. 3. Food preparation involves checking dates, using iodized salt, proper covering, and separation of ingredients. Food should be stored correctly. 4. Safe temperatures are outlined such as refrigerating food within 4 hours, thawing in the refrigerator, and ensuring proper cooking and reheating temperatures are reached.

1. Nutritional Significance of
Noodles and Pasta
Nutritive
value:
water • protein • fat •
carbon • calcium
• phosphorous
• thiamin • riboflavin
• niacin

8. FIFO (First In, First Out)
 in storing food is very important. Though it
is a long-time method in store-keeping
where the first food stored should be the
first food to be out from the storage it is
high time to make it a habit or put into
practice.
 Write the expiry date, date received and
date of storage to the food package and
regularly check the expiration date.

9. How
to
Store
Pasta
 Noodles Pasta is stored in
airtight containers.
 Pasta noodles are usually sold
dry at the grocery store,
allowing you to store them
with other staples in your
pantry.
 Dry noodles have a long
storage life when properly
packaged. Improper storage
causes the pasta to become
moist, which leads to mildew..

10. 1. Dry
Pasta
• Place the noodles in a
sealable plastic bag or other
container that closes tightly.
For long noodles, such as
spaghetti, use a tall plastic
storage container.
Dried pasta need not to be
refrigerated.

11. 2. Cooked
Pasta
• Pour the noodles into a
colander. Allow as much moisture
as possible to drain
Sprinkle 1 tsp. salad oil over the
noodles.
Sprinkle 1 tsp. salad oil over the
noodles.
Cooked pasta can be stored
unsauced in an airtight container
and refrigerated for 4 or 5 days

12. Cooked Pasta
 The cooked pasta
should last three to five
days store in the
refrigerator

13. Filled Pasta
Frozen filled pastas
will keep for up to
three months if held
at -18°C or lower

14. Storing Pasta with Sauce
You can choose to store the
sauce separately from the
cooked pasta or mix them
together before placing it in
the refrigerator or freezer.

15. 3. Fresh Pasta
 Fresh pasta can be stored in the refrigerator
for 2 or 3 days.
 If the pasta will not be used within that
time, it can be frozen and stored in the
freezer for 2 to 3 months.
 Homemade pasta can be stored in the
refrigerator for 1 or 2 days or frozen for 2 to
3 months.

16. 4. Frozen pasta
does not have to be thawed
before it is cooked.
 Just place the frozen pasta into
boiling water and reheat it. It
will need to cook a little longer
than unfrozen pasta.

17. Freezing
The lasagna and baked pasta dishes
can be refrigerated for 3 or 4 days or
they can be placed in a freezer and
kept for approximately 3 months.
 If frozen, the pasta dish should be
thawed in the refrigerator and not on
the kitchen counter.

18. 1. What is FIFO
stands for?
a. Fan In Fan On
b. First In First out
c. FIT In Fit Out

19. 2. Filled pasta has storage
requirements and shelf life.
What of following temperature
is needed to make sure its
freshness?
a. at -18°C or lower
b. at -19°C or lower
c. at -20°C or lower

20. 3. These dishes can be kept
inside the freezer and needs to
be thawed before serving.
a. lasagna and baked pasta dishes
b. Spaghetti Alfredo
c. Spaghetti with Tomato Sauce

21. 4. What is proper storage procedure of
dried pasta?
a. It does not need to be refrigerated. It
can be stored on the shelf in an airtight
container in a dry area that is not
exposed to extreme temperature.
b. It must be kept stored in the
refrigerator for 2 or 3 days.
c. It must be kept frozen for 2 to 3
months.

22. 5. Fresh pasta can be stored in
the refrigerator for 2 or 3 days,
if you decided to keep it in the
freezer, how long does it take
before it starts to deteriorate?
a. 2 to 5 months
b. 2 to 3 months
c. 2 to 4 months

23.  A. Explain the
principle
behind FIFO.
 B. Create a
slogan
showing the
importance of
proper storing
of food.

24. Risks in the
preparation
and cooking
of starch and
cereal dishes
and other
food
• food handlers;
• kitchen facilities;
• food selection and
preparation; and
• safe temperatures.

25. Guidelines
on proper
and safe
handling of
food
 1. Food handlers
 • Undergo training on food safety
and obtain medical certificates
from the
local/provincial/city/municipal
health office.
 • Observe proper hand washing
technique
 • Wear complete cooking outfit
and use disposable gloves for
direct food contact.
 • Observe personal hygiene at all
times.
 • Avoid handling food if you are
sick.

26. 2. Kitchen facilities
 • Use separate equipment and utensils
for handling raw foods
 • Sanitize all surfaces and equipment
used for food preparation
 • Clean thoroughly the cutting-boards
and work areas after each use

27. 2. Kitchen facilities
 • Protect the kitchen areas and food from
insects, pests and other animals
• Maintain the highest standards of
sanitation in the kitchen at all times
Repair immediately broken but still
serviceable kitchen tools, utensils and
equipment to be ready for next use

28. 2. Kitchen facilities
• Sanitize completely all kitchen
utensils especially cups, saucers,
flatware after each use
Provide for adequate space, proper
ventilation and window screens in
the area
• Provide garbage receptacle for
proper waste disposal

29. 3. Food Preparation and Cooking
• Check expiry dates of food
commodities bought and those in
stock
• Use iodized salt as a must in salt-
seasoned preparations
• Cover the food properly.

30. 3. Food Preparation and Cooking
•Practice segregation of materials
• Store food properly

31. 4. Safe temperature
 • Do not leave cooked food at room
temperature for more than two hours
 • Refrigerate promptly all cooked and
perishable food preferably below 50 C
within four hours
 • Do not store food too long even in
the refrigerator.

32. 4. Safe temperature
 •Thaw food inside the refrigerator, not
at room temperature.
 • Check internal temperature during
cooking to assure proper endpoint time
and temperature has been met to at
least 700 C/1650 F
 • Reheat cooked food thoroughly to 700
C/1650 F within two hours