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    Lesson 2

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    apollonigro123

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    © All Rights Reserved
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    Lesson 2

    Uploaded by

    apollonigro123
    2 views13 pages

    Original Title

    LESSON 2

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    Copyright:

    © All Rights Reserved
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    Download as pdf or txt
    2 views13 pages

    Lesson 2

    Uploaded by

    apollonigro123

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 13

    BASIC RULES IN FOOD

    PREPARATION AND
    SERVICE
    Safe and hygienic work practices are essential in food
    preparation and service. All food handlers must ensure
    that their procedures are safe as well as their work
    environment.
    Rules in Food Preparation and Service
    1. PERSONAL HYGIENE- personal hygiene is a
    top priority in all food preparation and service.
    It is about being clean as a person by paying
    extra attention to your physical appearance and
    cleanliness to avoid any objects or harmful
    bacteria that can be transferred to food and
    may cause contamination
    Golden Rules of Personal Hygiene and
    Cleanliness
    Wear a full, clean, prescribed uniform and appropriate
    personal protective equipment like gloves, face masks, and
    googles, as needed
    Cover hair at all times when preparing food; keep beard or
    facial hair neat and trimmed
    Remove jewelry when handling food
    Keep unpolished fingernails clean and short
    Wash hands regularly, following the correct procedure
    2. Safe Food Storage
    Appropriate storage of food
    and correct temperature are
    important to control bacterial
    growth and spoilage
    Safe food procedures:
    Store goods based on the manufacturer’s recommendations and
    instructions
    Use suitable containers or packaging materials
    Correct and clear labelling, including product name, production date,
    and expiration date, and others
    Check the temperature of storage equipment or facility, both for dry
    and cold storage
    Practice FIFO (First In, First Out) and FEFO (First to Expire, First Out)
    Use safe lifting techniques
    3. Temperature Danger Zone
    Temperature danger zone or TDZ is the unsafe
    temperature level or range between 5°C and 60°C
    where bacteria can grow. Food that can cause
    foodborne illness should be kept below 5°C (cold
    food) and above 60°C (hot food). Low temperatures
    prevent he bacteria-causing illnesses from
    multiplying to unsafe levels. On the other hand, high
    temperatures will kill them
    4. Avoidance of cross-contamination
    Cross-contamination is the transfer of microorganisms
    from contaminated food or food handlers to
    uncontaminated food or food handlers. This may
    happen from preparation to storage areas, raw or
    uncooked food to cooked or ready-to-eat food, or from
    person to person. Cooked food or ready-to-eat food
    should be prepared in the preparation area only after
    cleaning and sanitizing.
    5. Cleaning and Sanitizing
    Cleaning is the removal of all dirt and food
    build-up like scraping, rinsing, washing, and
    rinsing, but not necessarily removing the
    microorganisms. On the other hand, sanitizing is
    the elimination of microorganisms using hot
    water or chemical agents like bleach, anti-
    bacterial wipes, or sprays.
    Appropriate cleaning practices and sanitizing
    methods are specific to the area cleaned or
    sanitized. The cleaning practices for food
    preparation areas require cleaning before, during,
    and afters service. Areas like food preparation,
    storage, and common or public areas need
    different cleaning materials and liquids to ensure
    that they meet the required level of cleanliness
    and sanitation.
    6. Safe handling of linen
    When handling linen, it is essential
    that clean products are not in
    contact with the dirty ones. Always
    wear gloves when handling clean
    and dirty linens
    7. Safe garbage disposal
    Disposal and clearing of wastes in the food service industry
    should be highly prioritized, and appropriate handling and
    disposal of wastes must be practiced at all times. Using
    waste bins, disposal units, and recycling units helps with the
    issues and other environmental problems associated with
    waste. Any food contamination issues in food preparation
    and services areas must be reported immediately to prevent
    food contamination. Likewise, personal health issues also
    pose risks in the food service industry.
    Thus, an awareness of and following
    the basic rules in food preparation and
    service are of utmost importance to
    prevent or reduce possible
    contamination of food and the spread
    of diseases.

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