KITCHEN ESSENTIALS REVIEWER - moulds
- viruses
FOOD SAFETY
-Protection of consumer health and well-being by PHYSICAL CONTAMINANTS
safeguarding food from anything that can cause - metal chips
harm. - wood chips
- hair
R.A 10611 - FOOD SAFETY ACT OF 2013 - nails
SANITATION CHEMICAL CONTAMINANTS
-Latin word “Sanitas” meaning health - antibiotics
FOOD HANDLER - pesticides
-work involves food like employees, owners or - chemical fertilizers
anyone who works in the food business.
FOODBORNE ILLNESSES TYPE OF PATHOGENS
-biological or chemical substance entering the - Norovirus
body through contaminated food or water called - Salmonella
“food poisoning” - Toxoplasma
- Listeria
10 PRINCIPLES OF SAFE FOOD HANDLING & - Campylobacter
HYGIENE - Staphylococcus aureus
1. Sanitize ( all equipment & tools before
preparing ) FOOD PATHOGENS
2. Food Storage ( Cleanliness/Temperature ) are present in contaminated food and continuously
3. Procure from safe Sources spread in the surrounding medium or are found
4. Develop & follow HACCP program ( Hazard almost everywhere.
Analysis Critical Control Point )
5. Training & Development FUNGI
6. Heat/ cool food properly - can occur as yeasts, molds, or as a combination
7. Control time & Temperature of both forms.
8. Prevent cross contamination - can see on the milk
9. Practice Proper Hygiene
10. Cooking ( Appropriate MOLDS
Temperature/Procedures ) - prefer warmer temperatures, they can grow at
refrigerator temperatures.
PRACTICE GOOD PERSONAL HYGIENE
Grooming and Dressing VIRUSES
-taking a daily bath - are predominantly spread through feces and
-practicing oral hygiene other body fluids.
-Wearing clean uniform/clothes
-Not wearing artificial nails/gel polish CLEANING
-Not wearing jewelry - Removing food and other types of soil from a
-Wearing hair nets surface.
Use Gloves FOUR CATEGORIES OF CLEANING AGENTS
-Use latex or food grade gloves (powder free) 1. Detergent ( use routinely wash tableware,
-Wear disposable gloves; change gloves before surfaces and equipment)
starting new task. 2. Solvent Cleaner ( Use periodically on surfaces
where grease has burned on)
CONTAMINANTS 3. Acid Cleaner (be utilized in cleaning and
- can cause food to became unsafe in order to sanitizing kitchen tools)
prevent foodborne illnesses 4. Abrasive Cleaner
FOOD SAFETY HAZARDS SANITIZING
- refers to any agent that can be potential cause - Sanitizers substances capable of destroying
harm microorganisms, including bacteria that cause food
poisoning.
BIOLOGICAL CONTAMINANTS - usually achieved using heat (steam,hot water and
- pathogens hot air)
- yeast and fungi
DRY ROOM STORAGE - temperature that rises above 18℃ can make food
- dry food storage should close to the reception discolored and vitamin content
area and and close to the man kitchen
“CALIBRATING THERMOMETER”
“BOILING METHOD” - used for thermometer that
STORAGE TEMPERATURES AND are utilized for measuring high temperatures.
PROCEDURES
All food must have label that includes: “COOLING FOOD METHODS” - vital to prevent
* Name of the food the cooked food from staying too long in the
*Date by which it should be sold, eaten or thrown temperature danger zone which is 5 C to 60 C
out.
Discard food that has passed the “CORE COOKING” - it needs to be at least 75 C
manufacturer’s date expiration date. for 30 seconds in order to be safe
Ready-to-eat food that was prepared in- “HOT HOLDING” - Hot food to be kept above 63
house; C for up to 2 hours
*Can be stored for 7days at 41°F (5 °C )
*Must be thrown out after 7days. “FRIDGE” - should be operate between 2 C and
5C never more than 8 C
FIFO- First In, First Out
“FOOD REHEATING”- reheat foods to an internal
REFRIGERATOR STORAGE temperature of 74 C for at least 15 seconds to
- Keep food at 4℃(39℉) or colder the safe ensure food safety
temperature for refrigarated storage *Oven
*Microwave
DAIRY PPRODUCT * Stove
- should be stored in the refrigerator at
temperatures of 2℃ TO 4℃ (36℉to 39℉) THAWING
- refers to gradually melting the ice formed during
PRODUCE the freezing
- avoid rapid deterioration and ensure the
freshness of produce, should be stored at 2℃ to PRODUCT
4℃ (36℉to 39℉) MINIMUM INTERNAL
TEMPERATURE AND
FRESH MEAT, POULTRY AND SEAFOOD REST TIME
- keep meats, poultry and produce fresh, store at Beef, pork, veal, and Lamb, 145 F (62.8 C )
refrigerated storage with 4℃ (39℉) or cooler. rest (3 minutes)
Steaks;, chops, roast
CARCASS MEATS
- should be stored in walk-in refrigerator with Grounds Meats 160 F
temperature of 1℃ to 3℃ (34℉to 37℉) ( 71.1 C )
INDIVIDUAL MEAT CUTS Ham, fresh or smoked (uncooked) 145 (62,8 C)
- ground meat, steaks, stewing meat, and chops, rest ( 3 Minutes)
should kept in plastic or stainless-steel trays and
stored at 2℃ to 4℃(36℉to 39℉) Fully cooked ham (reheat) 140 F (60 C)
165 F (73.9 C)
FRESH POULTRY
- should be stored in 40℉or lower the refrigerator
and should be packed in ice. CONCEPT OF HACCP
Control Measures
FRESH SEAFOOD any activity or action that can be used to
- should be stored at -1℃ to 2℃ (30℉-34℉) eliminate, reduce or prevent any significant
hazard.
RAW PRODUCTS
- should be stored in the lower shelves of the Control Point
refrigerator, below the cooked product. controlled in any step where biological, physical,
and chemical factors can occur.
FREEZER STORAGE
Corrective Action
procedures followed when deviation occurs.
Criterion
a requirement on which a judgement or decision
can be based.
Critical Control Point
a step where control is applied to meet the
acceptable level to eliminate, reduce or prevent a
food safety hazard.
Critical Limit
parameter where biological, physical or chemical
must be controlled at maximum or minimum value
to eliminate,
Deviation
failure to meet critical limit.
HACCP plan
procedures are needed to be followed based on
the principle of HACCP in the form of a written
document.
KITCHEN SAFETY
- Complex tasks and the presence of powerful
machinery and hot equipment, it cannot be denied
that there many hazards in the kitchen.
THE SAFE WORKPLACE
- how workers prevent accidents in their
workplace. Accidents can be form of cuts, burns,
and falls.
PREVENTING CUTS
* Keep knives, forks, scissors, and other sharp
utensils in a drawer with a safety latch.
*Keep glass objects, such as drinking glasses and
bowls, in a high cabinet far from reach.
PREVENT BURNS
*Wear appropriate clothing (nothing loose or
flammable), keep hair tied back, and wear closed-
toed shoes.
*Never leave something unattended while it is
cooking.
PREVENTING AND DEALING WITH FIRE
*Never leave your stove unattended while cooking.
*Keep your cooking area free of combustible
materials.
PREVENT FALLS
*Put items you use often within easy reach.
*Forget shiny floors.
PREVENT STRAINS AND INJURIES FROM
LIFTING
*Provide training in manual handling skills.
*Reduce the weight of the load.
