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    HRM 123-Pre-Final Period-Week 7

    Uploaded by

    Vanessa Mae Aguilar

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd

    HRM 123-Pre-Final Period-Week 7

    Uploaded by

    Vanessa Mae Aguilar
    7 views16 pages

    Original Title

    HRM 123-PRE-FINAL PERIOD-WEEK 7

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    © © All Rights Reserved

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    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    7 views16 pages

    HRM 123-Pre-Final Period-Week 7

    Uploaded by

    Vanessa Mae Aguilar

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    of 16

    FOOD SAFETY

    Controlling, Practicing and


    Maintaining
    At the end of the lesson, the learners should be able
    to:
    01 Apply the proper housekeeping practices

    Appreciate the importance of maintaining of


    02
    sanitary facilities and equipment.

    Determine the time and temperature when the


    03
    foods will be potentially hazardous
    TIME
    TEMPERATURE
    AND CONTROL
    At all times, the temperature of potentially
    hazardous foods will be:
    * from 45°F (7°C) to 140°F (60°C)

    Potentially hazardous food (PHFs) include cooked


    rice, beans, baked or boiled potatoes, meat poultry,
    01 fish, shellfish, milk, milk products, and eggs.

    - the internal temperature of roast beef, fish, and


    eggs should be 145°F
    - hold all hot potentially hazardous foods at 140°F
    or above. Hold all cold potentially hazardous foods
    at 40°F or below.
    - cook quickly (from 140°F to 70°F in two hours
    and from 70°F to 40°F in four hours
    Use appropriate thermometer to monitor
    temperature. Among them are:

    02

    Bimetallic Stemmed Thermo Couples


    Temperature
    Often with scales that measure Are digital thermometers that
    temperature from 0°F-220°F (- measure temperature through a
    18°C to 140°C). It should be probe or sensing area and
    accurate to +2°F (1°C) displays results on a digital
    readout
    Limit time that food is in danger zone
    03 No more than a total of 4 hours for thawing, food
    preparation, cooling and reheating

    Discard food that stays longer than 4 hours in the


    04
    temperature danger zone

    05 Do not put back in the refrigerator any food that


    has been thawed.
    PROPER
    HOUSEKEEPING
    PRACTICES
    HOUSEKEEPING PRACTICES
    Protect the kitchen
    Always practice against rodents and
    the basic principle: insects as they are
    Clean as you go carriers of bacteria.
    Schedule a regular
    fumigation

    Keep all kitchen Sanitize chopping board


    facilities, sinks with sanitizing detergent but
    and cabinet clean. rinse it thoroughly after
    sanitizing.
    HOUSEKEEPING PRACTICES

    Practice proper Dispose waste


    garbage properly
    management

    Throw away any food


    Keep away all cleaning
    that was served but not
    eaten, fallen on the tools and equipment from
    floor, expired, etc. the food preparation area
    MAINTENANCE
    OF SANITARY
    FACILITIES AND
    EQUIPMENT
    1. Have handwashing stations that are
    equiped with hot and cold running water,
    soap, a means to dry hands, a waste
    container and signange indicating “sink
    for washing hands”

    2. Separate sink for washing food


    from sink used in washing hands.

    3. The equipment to be used for food


    contact surfaces must be smooth, non toxic
    and non absorbent, free of pits and
    crevices, sharp objects and edges.
    4. Dry storage must be designed to allow good
    air circulation so as to prevent food spoilage.
    It should be made out of easy to clean
    materials and free from exposed sewer lines
    and water pipes, floor cracks and crevices as
    these are breeding places of bacteria.

    5. Clean and sanitize all equipment,


    tools, table dishes, etc. after each use.

    6. Store wiping cloths in a sanitizing


    solution.
    7. Store soiled linen in a laundry bag that
    is placed in a non-absorbent container.

    8. Stationary equipment must be mounted


    on legs at least 6 inches off the floor or
    sealed on a masonry base.

    9. Cutting boards must be made from non-


    absorbent hardwood or synthetic material,
    free of seams and cracks. It must be non-
    toxic, washed, rinsed and sanitized
    between uses.
    10. Potable water sources must be
    regularly tested for bacterial content.

    11. If not sure if water is not safe, use


    mineral/bottled water for cooking and
    cleaning, keep boiled water for hand
    washing.

    12. Never serve food in a broken water


    glass or chinaware as the chips might
    contaminate the food.
    THANKS
    - Ms. Vanessa Mae E. Aguilar

    This presentation template was created by Slidesgo,


    including icons by Flaticon, infographics & images by
    Freepik.
    REFERENCE:
    Chef Dick Reyes and Amelia S.
    Roldan, 2006, Introduction to Culinary
    Operations, Page 40-42

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