2. What is the title of the video, and what do you think it might be about?
Do you agree or disagree with any of the ideas presented in the video?
Why?
How has the video influenced or changed your understanding of the topic?
How does the information in the video relate to what you have learned
6. Food hygiene and safety
any necessary conditions and measures to
assure that food will not cause any harm to
human health and lives.
Food hygiene means knowing how to avoid the
spread of bacteria when cooking, preparing, and
storing food.
Food Safety. Following four simple steps at home—
Clean, Separate, Cook, and Chill—can help protect
you and your loved ones from food poisoning.
7. Safe and Hygienic Practices in Preparing
and Storing Sandwiches
1.Sandwiches on display should be refrigerated
- wrap the sandwich tightly in plastic wrap
before refrigerating.
8. Safe and Hygienic Practices in Preparing
and Storing Sandwiches
2. Sandwiches unsold within 24 hours should be
refrigerated
- Without proper storage, improper time and temperature
control, pathogens may grow and can cause food poisoning.
9. Safe and Hygienic Practices in Preparing
and Storing Sandwiches
3. Ingredients used for sandwiches inside the refrigerator
should be covered and stored in suitable container to
prevent contamination.
Keep bread tightly wrapped and in moisture proof wrapping.
Ingredients should be placed in a container, with lids, to be place in
the refrigerator.
10. Safe and Hygienic Practices in Preparing
and Storing Sandwiches
4. Canned ingredients, once opened, should not be placed
inside the refrigerator in its original container. They should be
transferred in suitable containers with lids.
-When you open a can of food and you're not going to use all the food
straight away. Don't store food in an opened tin can, or re-use empty cans to
cook or store food, use any clean containers with lids to cover it properly.
11. Safe and Hygienic Practices in Preparing
and Storing Sandwiches
5. Ingredients removed from their original packaging should be properly
labeled with the name of the product and their expiration date.
All foods that require time and temperature control should be
labeled with the following:
1. Common name of the food (ex: macaroni and cheese)
2. Date the food was made.
3. Use by date
12. Safe and Hygienic Practices in Preparing
and Storing Sandwiches
6. It not advisable to directly put tags or label on
sandwiches made
- Its because labeling requirements differ depending on whether sandwiches
are sold by large scale caterers or they are sold prepackaged or unpackaged.
The requirement labeling are significant more complex.
.
13. Required temperature in preparing and
storing sandwiches
-Cold sandwiches should be stored at 5°C or cooler
-Hot sandwiches should prepare under 60°C or hotter
14. ACTIVITY!
• Give the six (6)practices in preparing and storing
sandwiches
• Cold sandwiches should be stored at _____ or cooler
Hot sandwiches should prepared under _____ or hotter
