Safety & Sanitation in

food preparation

SAFETY in the kitchen

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

SAFETY PROCEDURES

Basic Rules of Kitchen Safety

1.Wear appropriate ,clean

clothing on the lab days

2. Never cook in loose clothes and keep

long hair tied back.You dont want
anything accidentally catching fire.

3. Store knives in a wooden

block or in a drawer.

4. Keeppotholdersnearby
and use them!

5. Dont let temperaturesensitive foods sit out in

the kitchen.

6. Separate raw meat andpoultryfrom

other items whenever you use or store
them.

7. When possible use a kitchen

tool, not your hands to
complete tasks.

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

9. Get a fire extinguisher

and
First Aid Kit for your
kitchen

Sanitation in food
Preparation

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

1. Wash your hands before

handling food and after
handling meat or poultry.

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

3. Wash dishes, pans and utensils as

you use them, allowing them to dry
on the drain board when possible.

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.

5. Proper garbage disposal

EIGHT
LEADING
CAUSES OF
FOODBORNE
ILLNESS.

1) Crosscontamination
between raw and
cooked and/or
ready-to-eat foods.
It generally results
from poor personal
hygiene (workers
hands), or from
using unsanitized
equipment

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

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

4) Raw,
contaminated
ingredients
used without
further
cooking.

5) Foods

prepared too far

in advance. This
is generally
coupled with
holding food in
the TDZ too long

6)Infected food
handlers and poor
work habits.

7)Failure

to properly
heat or
cook food

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

Time to learn
how to
FIGHT BAC !

CLEAN:Wash hands and surfaces

often.
SEPARATE:Dont cross contaminate
COOK:To proper temperatures
CHILL: Refrigerate promptly.

IT IS
BETTER TO
BE SAFE
THAN
SORRY!

Open ended statement

PROPERLY
PREPARED
FOOD
ENSURE

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

PICTO QUIZ
Direction:
Write SAF if the
picture is for
SAFETY and SAN for
SANITATION

1
.

2
.

3
.

4
.

5
.

6
.

7
.

8
.

9
.

1
0

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

Directions: Write S if the statement is SAFE

, write US if the statement is UNSAFE .
1.Useatoweloryouraprontoremoveapanfromtheoven.
UNSAFE
SAFE
2.Store knives in a wooden block or in a drawer.
SAFE
3.Wipeupspillsonthefloorrightaway.

4.Patronizingstreetfoods.
UNSAFE
5.Tiebacklonghair.
SAFE
6.AllbullyingincidentsshallbereportedtotheSchoolCPC.
SAFE
7.Useelectricapplianceswithwethands.
UNSAFE
8.Wearinglooseclothingwhileworkinginthekitchen.

UNSAFE

9.Cutawayfromyourbodywhenusingasharpknife.

SAFE

10.Keepcabinetdoorsopensoeverythingisineasyreach.

UNSAFE