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Lesson 3

The document outlines essential safety and sanitation practices in food preparation, emphasizing the importance of preventing accidents and maintaining hygiene in the kitchen. Key safety procedures include wearing appropriate clothing, proper storage of knives, and immediate cleanup of spills, while sanitation practices focus on handwashing and avoiding cross-contamination. It also highlights the leading causes of foodborne illness and provides tips for safe food handling.

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abalosma05
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20 views

Lesson 3

The document outlines essential safety and sanitation practices in food preparation, emphasizing the importance of preventing accidents and maintaining hygiene in the kitchen. Key safety procedures include wearing appropriate clothing, proper storage of knives, and immediate cleanup of spills, while sanitation practices focus on handwashing and avoiding cross-contamination. It also highlights the leading causes of foodborne illness and provides tips for safe food handling.

Uploaded by

abalosma05
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
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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,with two towels, hairnet
and black shoes
2. Never cook in loose clothes and keep
long hair tied back. You don’t want
anything accidentally catching fire.
3. Store knives in a wooden
block or in a drawer.
4. Keep potholders nearby
and use them!
5. Don’t let temperature-
sensitive foods sit out in the
kitchen.
6. Separate raw meat and poultry from
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) Cross-
contamination
between raw and
cooked and/or
ready-to-eat foods.
It generally results
from poor personal
hygiene (worker’s
hands), or from
using unsanitized
equipment
2) Inadequate re-heating
of potentially hazardous
foods. All leftovers
intended must be re-
heated to 165 F within a
o

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: Don’t cross
contaminate
COOK: To proper
temperatures
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 .
UNSAFE 1. Use a towel or your apron to remove a pan from the oven.
SAFE 2. Store knives in a wooden block or in a drawer.
SAFE 3. Wipe up spills on the floor right away.
UNSAFE 4. Patronizing street foods.
SAFE 5. Tie back long hair.
SAFE 6. All bullying incidents shall be reported to the School CPC.
UNSAFE 7. Use electric appliances with wet hands.

UNSAFE
8. Wearing loose clothing while working in the kitchen.
9. Cut away from your body when using a sharp knife.
SAFE
10. Keep cabinet doors open so everything is in easy reach.
UNSAFE

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