MRDA ACADEMIC CENTER INC.

SAN ISIDRO, CALABANGA, CAMARINES SUR

S/Y: 2020-2021

Name: ______________________________________ Year/Section: ____________

LEARNING WORKSHEET
BASIC AND ADVANCED BAKING
 MRDA ACADEMIC CENTER INC.
SAN ISIDRO, CALABANGA, CAMARINES SUR
S/Y: 2020-2021

Criszaira Bobis Diaz

Subject Teacher

Worksheet
Lesson 2
What is Food Sanitation?

Introduction

Concept
Food sanitation is the practice of following certain rules and procedures to prevent the
contamination of food, keeping it safe to eat. Many jurisdictions around the world have specific
food sanitation laws, along with lists of regulations created by public health agencies. The practice
of food sanitation is recommended at every step of the supply chain within the food industry,
from workers in crop fields to waiters at restaurants. The term "food sanitation" typically refers to
rules and procedures within the food industry, whether during production, packaging, transporting
or serving. At the consumer level, such as in a home kitchen, practices designed to ensure that
food is uncontaminated and safe to eat are often referred to using the term "food hygiene."
Food Safety Issues

 Hands should be thoroughly washed before handling food.

From the moment that food is produced or harvested to the time that it is eaten, it is vulnerable to
contamination from bacteria and other substances that could be harmful. The key to food
sanitation is keeping food safe and clean, with all of its handlers complying with the necessary
rules and recommendations. These rules concern things such as safe holding temperatures for the
food; safe cooking temperatures; sterilization of cutting boards and other implements; proper attire
for handlers, such as gloves and breathing masks; and times or dates by which the food should be
eaten, served or sold.

Sanitation Within the Food Industry

 Food sanitation included making sure canned goods

are properly stored.
Within the commercial food industry, food sanitation can get
complex. A single mistake along the supply chain could make
many people sick from eating contaminated food. For example,
if a deli worker failed to wash his or her hands after using the
restroom and then prepared a dozen boxed salads, many
customers could get sick from fecal bacteria on the leaves of
the salad greens. If a case of meat at a packaging plant was not
stored at the proper temperature, it could be sold, transported and then served in a restaurant,
possibly making the restaurant's customers sick, even if the restaurant followed all of the proper
food sanitation guidelines. Within many jurisdictions, any business that produces food or sells it to
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S/Y: 2020-2021

 Food sanitation is a concern for restaurants with buffets where customers have direct
access to food.
Outbreaks of foodborne illness because of poor food sanitation are a recurrent problem in many
regions of the world. Failure to process foods properly has led to sickness from foods such as
peanut butter, spinach, hamburger meat and many other basic staples, and outbreaks have been
traced to restaurants, roadside food stands and many other locations where food is sold or served.
Even institutions such as churches and community bake sales are not exempt from food
safety issues, making it important for people to remember to use handling precautions every time
they come into contact with food. Information about food safety is available from many
government agencies and health organizations.

4 Steps to Food Safety

How do you prevent food poisoning?

Did you know that an estimated 1 in 6 Americans will get sick from food poisoning this year
alone? Food poisoning not only sends 128,000 Americans to the hospital each year—it can also
cause long-term health problems. You can help keep your family safe from food poisoning at
home by following these four simple steps: clean, separate, cook and, chill.

Clean: Wash Hands, Utensils, and Surfaces Often

Germs that can make you sick can survive in many places around your kitchen, including your
food, hands, utensils, cutting boards, and countertops.

Wash your hands the right way:

 Use plain soap and water—skip the antibacterial soap—and scrub the backs of your hands,
between your fingers, and under your nails for at least 20 seconds. Need a timer? Hum the
“Happy Birthday” song from beginning to end twice.
 Rinse hands, then dry with a clean towel.
 Wash your hands often, especially during these key times when germs can spread:
o Before, during, and after preparing food
o After handling raw meat, poultry, seafood, or their juices, or uncooked eggs
o Before eating
o After using the toilet
o After changing diapers or cleaning up a child who has used the toilet
o After touching an animal, animal feed, or animal waste
o After touching garbage
o Before and after caring for someone who is sick
o Before and after treating a cut or wound
o After blowing your nose, coughing, or sneezing
o After handling pet food or pet treats.

Wash surfaces and utensils after each use:

 Wash cutting boards, dishes, utensils, and countertops with hot, soapy water, especially
after they’ve held raw meat, poultry, seafood, or eggs.
 Wash dish cloths often in the hot cycle of your washing machine.

Wash fruits and vegetables, but not meat, poultry, or eggs:

BASIC AND ADVANCED BAKING
 MRDA ACADEMIC CENTER INC.
SAN ISIDRO, CALABANGA, CAMARINES SUR
S/Y: 2020-2021

 Cut away any damaged or bruised areas, then rinse fruits and vegetables under running
water without soap, bleach, or commercial produce washes.
 Scrub firm produce like melons or cucumbers with a clean produce brush.
 Dry produce with a paper towel or clean cloth towel.
 Don’t wash meat, poultry, eggs, or seafood to avoid spreading harmful germs around your
kitchen.
 Produce labeled as “pre-washed” does not need to be washed again.

Separate: Don’t Cross Contaminate

Use separate cutting boards and plates for produce, meat, poultry, seafood, and eggs:

 Use one cutting board for fresh produce or other foods that won’t be cooked before
they’re eaten, and another for raw meat, poultry, or seafood. Replace them when
they are worn.
 Use separate plates and utensils for cooked and raw foods.
 Use hot, soapy water to thoroughly wash plates, utensils, and cutting boards that touched
raw meat, poultry, seafood, eggs, or flour.

Keep certain types of food separate:

 In your shopping cart, separate raw meat, poultry, seafood, and eggs from other foods and
place packages of raw meat, poultry, and seafood in plastic bags if available. When you
check out, place raw meat, poultry, and seafood in separate bags from other foods. 
 At home, place raw meat, poultry, and seafood in containers or sealed, leakproof plastic
bags. Freeze them if you’re not planning to use them within a few days.
 In the fridge, keep eggs in their original carton and store them in the main compartment—
not in the door.

Cook to the Right Temperature

Food is safely cooked when the internal temperature is high enough to kill germs that can
make you sick:

 Use a food thermometer to be sure your food is safe. When you think your food is done,
place the food thermometer in the thickest part of the food, making sure not to touch bone,
fat, or gristle.
 Refer to our Minimum Cooking Temperatures Chart to be sure your foods have reached a
safe temperature.

Keep food hot (140˚F or above) after cooking:

If you’re not serving food right after cooking, keep it out of the temperature danger zone (between
40°F -140°F) where germs grow rapidly by using a heat source like a chafing dish, warming tray,
or slow cooker.

Microwave food thoroughly (165˚F or above):

 Read package directions for cooking and follow them exactly to make sure food is
thoroughly cooked.
 If the food label says, “Let stand for x minutes after cooking,” follow the directions —
letting microwaved food sit for a few minutes allows food to cook thoroughly as colder
areas absorb heat from hotter areas.
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S/Y: 2020-2021

Chill: Refrigerate and Freeze Food Properly

Refrigerate perishable foods within 2 hours:

 Bacteria that cause food poisoning multiply quickest between 40°F and 140°F.
 Your refrigerator should be set to 40°F or below and your freezer to 0°F or below. Use an
appliance thermometer to be sure.
 Never leave perishable foods out of refrigeration for more than 2 hours. If the food is
exposed to temperatures above 90°F (like a hot car or summer picnic), refrigerate it within
1 hour.
 Leftovers should be placed in shallow containers and refrigerated promptly to allow quick
cooling.
 Never thaw or marinate foods on the counter. The safest way to thaw or marinate meat,
poultry, and seafood is in the refrigerator.
 Freezing does not destroy harmful germs, but it does keep food safe until you can cook it.
 Know when to throw out food by checking our Safe Storage Times chart. Be sure you
throw food out before harmful bacteria grow.

Where Should Cleaning Chemicals Be Stored?

So you’ve finished cleaning your home, or office, and now it is time to store the cleaning
chemicals until the next cleaning session. While you might be tempted to store them under your
bathroom cabinet or sink, these are not the safest places. Do not forget that while the cleaning
products are safe to use, they can be dangerous when mishandled or when exposed to the wrong
elements. Because of this, you should put some thought in where you’ll store the cleaning
supplies. CHOR services have the ultimate guide Where Should Cleaning Chemicals Be Stored?

Store in a cool, dry and clean area

Most (if not all) cleaning chemicals come with the label ‘store in a cool, dry place away from
sunlight.’ You’ve seen this label before but probably ignored it as just another random directive.
You see cleaning products are made by mixing different chemicals. Manufacturers know all too
well the dangers of exposing these chemicals to extreme conditions. They also know most
consumers don’t follow the directions and as such, design the cleaning formulas in a way that
there is some lee-way. But this doesn’t mean that you can disregard the directive. You are safer
when you store the cleaning chemical in a cool and dry space to avoid accidents and sudden
dangerous reactions.

Original containers
You should store the cleaning chemicals in containers they BASIC AND ADVANCED BAKING
 MRDA ACADEMIC CENTER INC.
SAN ISIDRO, CALABANGA, CAMARINES SUR
S/Y: 2020-2021

It’s important to note that different chemicals react differently. As such, unless you are a chemist
and understand the possible reactions, you should always follow the manufacturers’ instructions to
a T.

Safe storage
Children are curious beings. And at times their curiosity gets in the way of their safety. Everything
they come across is a new opportunity to learn something new. And while this is a good thing, it
should be in a controlled environment. You don’t want your child playing with items that could
harm him.
And because of this, it is essential to store your cleaning supplies in spots that are out of reach of
your children and your pets. In this case, you can consider locked storage or higher storage.

Cleaning caddies
If the cleaning chemicals come in large containers that are cumbersome to carry around the house
whenever you need to clean, consider storying the cleaning products in caddies instead. Luckily,
cleaning caddies designed for cleaning are available. The idea of using caddies is to create smaller
and manageable cleaning kits for different rooms in your home. The cleaning caddies can store
any cleaning chemical and be stored in any room you please provided you follow the rules for
storing chemicals.
With the cleaning caddies, the only thing you need to carry into any room as you clean is the floor
care tools and products.

Conclusion
Storing cleaning chemicals as outlined above increases the safety in your home and ensures no
accidents occur. Also, with proper storage, cleaning chemicals retain their strength for longer.

Activity 1

BASIC AND ADVANCED BAKING

 MRDA ACADEMIC CENTER INC.
SAN ISIDRO, CALABANGA, CAMARINES SUR
S/Y: 2020-2021

Arrange these words in alphabetical order and give its meaning.

BASIC AND ADVANCED BAKING

 MRDA ACADEMIC CENTER INC.
SAN ISIDRO, CALABANGA, CAMARINES SUR
S/Y: 2020-2021

Activity 2

Activity 3

Explain why these four steps are important to food safety. Write it on a one whole sheet of paper.

BASIC AND ADVANCED BAKING

 MRDA ACADEMIC CENTER INC.
SAN ISIDRO, CALABANGA, CAMARINES SUR
S/Y: 2020-2021

BASIC AND ADVANCED BAKING

 MRDA ACADEMIC CENTER INC.
SAN ISIDRO, CALABANGA, CAMARINES SUR
S/Y: 2020-2021

Thank you for

your
cooperation😊
GOD BLESS AND STAY SAFE😊

Ma’am Zai

BASIC AND ADVANCED BAKING