Q4_PPT7_Practice OHSP in the Kitchen.pptx

1. TLE 9 - COOKERY
PREPARE
SALADS AND
DRESSINGS

2. LO 1. Perform mise en place
● Identify tools and equipment needed in the preparation of
salad and dressing
● Identify ingredients according to the given recipe
TLE_HECK9- 12SD-IIa-7
● Identify the accompaniments of salads and dressings
TLE_HECK9- 12SD-IIh-i-9
OBJECTIVES

3. PRACTICE OHSP IN THE
KITCHEN

4. Introduction to
OHSP

5. Occupational Health and Safety Practices (OHSP) are essential
guidelines and precautions that ensure the safety and well-being of individuals in
the workplace. These practices are not only applicable to professional settings but
also in our daily lives, such as in the kitchen when preparing food.
In this lesson, we will focus on practicing OHSP in the kitchen specifically
when preparing salads and dressings. By following these guidelines, you can
minimize the risk of accidents, injuries, and foodborne illnesses, ensuring a safe
and healthy cooking environment.
OHSP in the Kitchen

6. OHSP Guidelines for Salad Preparation
1. Hand Hygiene: Before starting any
food preparation, always wash your
hands thoroughly with soap and warm
water for at least 20 seconds. This helps
to remove any bacteria or contaminants
from your hands.

7. OHSP Guidelines for Salad Preparation
2. Clean Work Surface: Ensure that your
kitchen counter or cutting board is clean
and sanitized before you begin. Use a
food-safe sanitizer or a mixture of bleach
and water to clean the surface.

8. OHSP Guidelines for Salad Preparation
3. Fresh Ingredients: Use fresh and
high-quality ingredients for your salads.
Check the expiration dates of perishable
items like lettuce, vegetables, and fruits.
Discard any spoiled or rotten ingredients.

9. OHSP Guidelines for Salad Preparation
4. Proper Cutting Techniques: When
cutting vegetables or fruits, use a sharp
knife and maintain a stable cutting
surface. Keep your fingers curled under
and away from the blade to prevent
accidental cuts.

10. OHSP Guidelines for Salad Preparation
5. Separate Cutting Boards: Use
separate cutting boards for raw meats
and vegetables to avoid cross-
contamination. This prevents the transfer
of harmful bacteria from raw meat to
fresh produce.

11. OHSP Guidelines for Salad Preparation
6. Safe Food Storage: Store perishable
ingredients, such as chopped vegetables
and fruits, in the refrigerator until you are
ready to use them. This helps to maintain
their freshness and prevent bacterial
growth.

12. CREDITS: This presentation template was created by Slidesgo,
including icons by Flaticon, and infographics & images by Freepik
THANKS!
Do you have any questions?