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Week 8-Store Appetizers

This document provides information on storing appetizers, including principles, techniques, safety practices, and hazards. It discusses keeping raw and cooked foods separated and chilled below 4 degrees Celsius. Perishables should be stored securely labelled with name, date, and instructions. Proper handling and sanitation is important to prevent contamination. A hazard analysis process called HACCP is used to identify food safety risks like bacteria, chemicals, foreign bodies, and parasites.

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50 views33 pages

Week 8-Store Appetizers

This document provides information on storing appetizers, including principles, techniques, safety practices, and hazards. It discusses keeping raw and cooked foods separated and chilled below 4 degrees Celsius. Perishables should be stored securely labelled with name, date, and instructions. Proper handling and sanitation is important to prevent contamination. A hazard analysis process called HACCP is used to identify food safety risks like bacteria, chemicals, foreign bodies, and parasites.

Uploaded by

Apple Docasao
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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STORE

APPETIZERS
SCRAMBLE ME!

Instructions:
Read each statement or question below carefully and
arrange the words.
Is a large container which is kept cool inside, usually
by electricity, so that the food and drink in it stays
fresh.

ERTRAERFRIGO

REFRIGERATOR
The process of preserving the food by means of
refrigeration.

DLOC EGAROTS

COLD STORAGE
To refrigerate to reduce the temperature of food.

INGLIHC

CHILLING
Referred to is any potential problem which may
endanger the safety of the consumer of food.

SDRAZAH

HAZARDS
Principle and Techniques in Storing
Appetizers

• When the appetizers have been prepared, then they


need to be stored. The storing techniques for
appetizers depend on the type of food or on the
method on how they are prepared: Is it raw? Is it
cooked?
• If it is raw, then it needs to be stored and separated
from the cooked. Never let the two of them mix.

• All prepared foods should be kept chilled or stored in


a 4 degree Celsius or less temperature until you are
ready to serve.

• Fresh foods should not be kept for longer than 3-5


days. Some have longer life than others. Three days is
preferable.
• In storing garnishes and accompaniments, like any other foods, their storage
requirements need to be considered.

• High risk food needs to be kept chilled below 4 degrees Celsius for more
than three days.

• Garnishes like “crisped breads” that do not require cold storage can be
stored in sealed containers at room temperature.

• Care needs to be taken with the time being stored as flavour and texture can
be changed due to absorption of moisture in the air.

• Fruits that are being used for garnish should be fresh or need to be produced
on the day. Herbs are the best used on the day or possibly the next day. To
keep moist, it should be kept in containers with absorbent paper.
Safety and Hygienic Practices
• To ensure the freshness and quality of appetizers
including its garnishes and accompaniments, the
following safety and hygienic practices should be
followed.
1. All perishables should be kept at 4 degrees Celsius or
below. Food stored in this temperature is protected
from contamination if stored and labelled securely.

2. Dry goods need to be kept in a secure environment


to eliminate the possibility of contamination.
3. Store in appropriate containers:
• It should be clean and must be suitable for the food to be stored.
• Liquid should not pass through so as not to compromise the food
inside.

4. All stored appetizers need to be labelled with the following


information.
• Name of the product stored
• Date of preparation
• Use by or best before date
• Name of the person who made the product Special requirements
for the food being stored.
5. Produce or prepare appetizers not more than you
can store securely.

6. Handle the food properly to prevent spoilage and


contamination.

7. Wash utensils and equipment thoroughly.

8. Keep off hand to a minimum contact to ingredients


and food.
9. Keep away from food when you are ill.

10. Store foods and ingredients properly.

11. Safeguard the food during distribution and serving.


• Chill to refrigerate or to reduce the temperature of
food.
• Place it to cold storage like refrigerator to preserve
perishable food.
HACCP Analysis and Safety
• HACCP stands for Hazard Controls and Critical Point
Analysis.

• It is a food safety management system that provides


identification and assessment of the hazards and risks
associated with food operation.

• It also provides prevention strategies on known food


hazards that endanger the health of humans.
• The hazards referred to is any potential problem which may
endanger the safety of the consumer of food. Among such hazards
include:

a. Biochemical changes
b. Chemicals and pesticides found in food
c. Foreign bodies
d. Glass and metals
e. Insects
f. Parasites and tapeworms
g. Salmonella toxin
h. Toxins, histamine
BIOCHEMICAL CHANGES
CHEMICALS AND PESTICIDES
FOREIGN BODIES
GLASS AND METALS
INSECTS
PARASITES AND TAPEWORMS
SALMONELLA
TOXIN
TOXINS, HISTAMINE
Is a form of food poisoning caused by elevated levels of histamine being
present in the fish.

Sometimes is an allergic reaction to fish.


VIRUSES
What did you learn on our lesson
for today?
SHORT QUIZ
• Tell whether the following practices are applicable
for occupational health and safety procedures. On
your ¼ sheet of paper answer the questions
YES or NO.
ASSIGNMENT!

Instructions: Check and analyze if occupational health


and safety practices are followed or observed in your
own kitchen most especially in the working areas and
food preparation. Write down your answer in your
notebook and share your work in class.
THANK YOU FOR
LISTENING!
Prepared By: Apple D. Docasao

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