Scribd
Upload
33 views

Lesson 3

The document discusses sanitation practices for food handling including keeping bacteria levels low through personal hygiene and proper food temperatures, cleaning facilities, utensils, and work areas, and safely storing and serving food. Key points are that unsanitary practices can cause food contamination, keeping the work area clean is important, and accidents can be prevented through safety precautions.

Uploaded by

crisarellano0930
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
33 views

Lesson 3

The document discusses sanitation practices for food handling including keeping bacteria levels low through personal hygiene and proper food temperatures, cleaning facilities, utensils, and work areas, and safely storing and serving food. Key points are that unsanitary practices can cause food contamination, keeping the work area clean is important, and accidents can be prevented through safety precautions.

Uploaded by

crisarellano0930
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
You are on page 1/ 21

SANITATION

- Means keeping bacteria down to


small number as possible through
personal hygiene and proper food
handling.
-Also means keeping the food at
the appropriate temperature so
bacteria already present do not
have chance to multiply.
-Sanitary measures include
personal hygiene, keeping food,
equipment and the work area
clean
-Unsanitary practices and
improper handling food may
result to food contamination or
infection, poisoning and death.
WORKERS PERSONAL HYGIENE
-Remove jewelries and
accessories before starting to
work
-Hands should be clean and nails
cuts short.
-Use appropriate working outfit.
People who works in the kitchen
should wear suitable, clean, and
freshly ironed aprons.
-Keep sick person out of the
kitchen.

FACILITIES
-Sanitize all laboratory
equipment, tools and utensils
thoroughly before and after use
-Air dry all equipment, tools and
utensils to avoid build up of dust
and rust corrosion.
-Dispose of garbage properly so
as not to invite rodents and
insects.
PRACTICAL WAY OF KEEPING
FOOD CLEAN
-Food should be handled with
clean hands
-Utensils that fall on the fall
should be washed well before
using them again
-Store food supplies in a clean,
dry place to maintain its freshness
-Clean cans, bottles and bags
containing ingredients before
opening.
-Keep dry and liquids ingredients
in a sealed container. Check for
its safety from time to time
-Separate fresh vegetables from
old ones before storing.
-Keep food at a suitable
temperature. Bacteria multiply
fastest between 15 degree C and
52 degree C (60 degree F and 125
degree F)
-Keep hot food hot until served
above(60 degree C /140 degree F)
-Keep cold food cold until served
below (4 degree C/40 degree F)
KEEPING THE WORK LABORATORY
AREA CLEAN
-Keep the floor area clean and
free from waste, water and
greases.
-Keep cabinets dry, clean and
closed tightly to keep away
rodents and insects
-Check and clean the dishwashing
area and whenever needed
-Clean the tables after using them
SAFETY PRECAUTION IN THE
KITCHEN
-Observance of safety precautions
promote work efficiency and
prevent accidents
-Occasionally, accidents happen
-It is important that you keep calm
so you can take proper action
-Accidents are caused either by
people themselves or by
hazardous environment or
defective equipment.
FACTORS THAT CONTRIBUTE TO
SUCCESSFUL BAKING
-Baking requires accuracy
-Any deviation from the
measurement, procedure and
type of ingredient may greatly
affect the baked products.
-Beginners in baking should
observe the correct practices in
preparation to achieve the desired
result.

THE USE OF QUALITY


INGREDIENTS
- Always use high quality dry nd
liquid ingredients, minor baking
ingredients, shortening and fresh
eggs
-Use ingredients indicated in the
recipe
-Refrain from substituting
ingredients.

THE USE OF APPROPRIATE TOOLS


AND UTENSILS
- Use standards measuring cup,
glass and spoons for best results.
-Mixing bowls should be large
enough to allow proper mixing of
ingredients to produce dough and
batter
-Use pastry blender or two knives
when cutting shortening into flour
-Appropriate use of tools and
utensils promote work efficiency
and effectiveness.
Following Correct Procedures
-Study and follow the recipe
accurately
-Pre-heat the oven
-Measure ingredients accurately
-Observe correct hand and mixing
techniques
-Make use of the type of pan
specified in the recipe
-Follow specified baking time and
temperature stated in the recipe.
Answer the following questions.

1. Why do you need to follow the


sanitary measures?
2. What is the difference between
clean and sanitize?
3. What will happen if the tools and
equipments are not properly dry?
4. as BPP students, why is it
important to follow the personal
hygiene?
5. How will you avoid accident inside the
laboratory?

You might also like