Pre-Test b. pH 6.4-3.7 d. pH 7.5-9.

Multiple Choice. Choose the letter of the best answer. Write the chosen letter on
Additional Activities
a separate sheet of paper.
1. It is the physical movement or transfer of harmful bacteria from one A. Word Search Puzzle. Find and encircle the 15 words/phrase that are
person, object or place to another related to the topic in the puzzle below. You may also write your answer
a. cross contamination c. complex contamination on a separate paper.
b. straight contamination d. bacterial contamination

2. When harmful organisms from one food contaminate other foods

a. hand to food contamination
b. food to food contamination
c. equipment to food contamination
d. hand to equipment contamination
3. Occurs when contaminated hands handle cooked or ready to eat food
a. hand to food contamination
b. food to food contamination
c. equipment to food contamination
d. hand to equipment contamination
4. This happens when food is being put or comes in contact with dirty
equipment
a. hand to food contamination
b. food to food contamination
c. equipment to food contamination
d. hand to equipment contamination
5. The following are Government agencies that regulates food safety except
Term Definition
a. Department of Health
b. Bureau of Food and Drug Administration
c. Department of Agriculture Cross It is the physical movement/activity or transfer of
d. Department of Tourism
Contamination harmful bacteria from one person, object or place to
6. This is the best system for assurance of food safety
a. Hazard Analysis and Critical Center Point another
b. Hazard analysis and Critical Control Point Food handler is anyone who works in a food business and who
c. Hazardous Analysis and Control Critical Point
handles food and surfaces that are likely to be in
d. Hazardous Analysis Control Point
7. Bacteria grow best at a slightly acidic and slightly neutral environment contact with foods such as cutlery, plates and bowls
which is
a. pH 4.6-8.6 c. pH 4.6-7.5
8. Thermophilic bacteria grows best at 8. Psychrophilic bacteria grow within the temperature range of
a. above 43°C b. below -1°C c. 0°C-21°C d. 25°-44°C a. 0°C-21°C
9. It is the one that specifies the exact amount of ingredients, equipment and b. 22°-49°C
preparation method needed before cooking. c. above 45°C
a. recipe d. below 0°C
b. standardized recipe 9. Thermophilic bacteria grow best at
c. standardizing meal a. above 43°C
d. none of the choices b. below -1°C
10. This kind of bacteria cannot survive when oxygen is present because it is c. 0°C-21°C
toxic to them d. 25°-44°C
a. anaerobic bacteria b. microaerophilic bacteria 10. Mesophilic bacteria grow within the temperature range of
c. aerobic bacteria d. facultative anaerobic bacteria a. 3°C-25°C
11. It is the amount of water available for bacterial activity b. 21°C-43°C
a. moist b. steam c. moisturize d. steaming c. above 25°C
12. It is the physical movement or transfer of harmful bacteria from one d. below 0°C
person, object or place to another 11. Under ideal conditions, bacterial cells can double in number every 25- 30
a. cross contamination a. Seconds b. Minutes c. Hours d. Days
b. straight contamination 12. This kind of bacteria cannot survive when oxygen is present because it is
c. complex contamination toxic to them
d. bacterial contamination a. anaerobic bacteria
13. When harmful organisms from one food contaminate other foods b. microaerophilic bacteria
a. hand to food contamination c. aerobic bacteria
b. food to food contamination d. facultative anaerobic bacteria
c. equipment to food contamination 13. It is the amount of water available for bacterial activity
d. hand to equipment contamination a. Moist b. Steam c. Moisturize d. Steaming
14. Occurs when contaminated hands handle cooked or ready to eat food 14. Which is not the function of Bureau of Food and Drug Administration in
a. hand to food contamination food safety?
b. food to food contamination a. Enforce laws and rules to protect foods.
c. equipment to food contamination b. Sets food/ Drug safety standards.
d. hand to equipment contamination c. Maintains health and security of the market.
15. Which is not the function of Bureau of Food and Drug Administration in d. Monitor the importation of food items.
food safety? 15. It is the one that specifies the exact amount of ingredients, equipment and
a. Enforce laws and rules to protect foods. preparation method needed before cooking.
b. Sets food/ Drug safety standards. a. recipe
c. Maintains health and security of the market. b. standardized recipe
d. Monitor the importation of food items c. standardizing meal
d. none of the choices
 2. Ensure proper sanitation practices in the food preparation facilities and
equipment which is essential to ensure proper sanitation.
Post Test
Meal Preparation

Meal Preparation is a series of activities that start from washing, peeling, Multiple Choice. Choose the letter of the best answer. Write the chosen letter on
and cutting of foods for cooking. In preparing meal, we need to ensure the good a separate sheet of paper.
quality of food. Food quality is a composite of several criteria determined by
stimuli coming from food and attitude of values attached by the consumer to 1. This happens when food is being put or comes in contact with dirty
equipment
food. A food is considered pleasant to eat if it is nutritious, palatable, sanitary,
a. hand to food contamination
digestible, and economical. In food preparation, it is substantial to use and b. food to food contamination
measure ingredients accurately to achieve consistency and right taste and form a c. equipment to food contamination
good presentation on the food that we prepare. d. hand to equipment contamination
2. The following are Government agencies that regulates food safety except
Food Safety Handling a. Department of Health
b. Bureau of Food and Drug Administration
The safety assurance of everybody should be ensured at all times. It
c. Department of Agriculture
should be first and foremost consideration of every person at home and d. Department of Tourism
elsewhere, and utmost in food handling. 3. This is the best system for assurance of food safety
a. Hazard Analysis and Critical Center Point
Food safety handling is one of the most essential concerns of any food b. Hazard Analysis and Critical Control Point
service operation. It includes storage, preparation, and disposal. The kitchen, c. Hazardous Analysis and Control Critical Point
being the production area of food preparation, should be kept tidy and safe. d. Hazardous Analysis Control Point
Hazards and risks in the kitchen should be identified as early as possible so 4. Mesophilic bacteria grow within the temperature range of
outbreak of food borne illness could be controlled. a. 3°C-25°C
b. 21°C-43°C
Food must be safely taken cared of when it is served to the guest, too. c. above 25°C
Suitable tools like service gear, tongs, and scoops, should be used while serving d. below 0°C
food. Dining materials must be handles well. When handling plates, it should be 5. Under ideal conditions, bacterial cells can double in number every 25- 30
handled by their outer surfaces and edges, flatware by its handles, and a. Seconds b. minutes c. hours d. days
glassware by its foot. Disposable gloves are recommended. Do not re-used 6. Bacteria grow best at a slightly acidic and slightly neutral environment
unused and uneaten food unless it is in individually packed containers. which is
a. pH 4.6-8.6
Three basic areas to be considered in ensuring proper sanitation standards b. pH 6.4-3.7
in the food production facility c. pH 4.6-7.5
d. pH 7.5-9.0
1. Hygiene of the individual food handlers themselves. Every sanitation 7. Psychrophilic bacteria grow within the temperature range of
program, no matter how well conceived, would certainly fail if food a. 0°C-21°C
handlers themselves lack personal hygiene. b. 22°-49°C
 c. above 45°C
d. below 0°C
What I Have Learned
Fill in the blank. Supply the missing word.
Standardized (1)___________ is one that specifies the
(2)__________ amount of ingredients, equipment, and preparation
method needed before cooking. It has been adapted to a (3)__________
service facility because of its (4)____________ and it is continuously
adapted to develop the highest (5)____________ product in the most
efficient manner every time the recipe is produced. Standardized recipes
play an important role in (6)_____________ a successful foodservice
establishment. Use of standardized recipes makes easy other functions of
a food service operation, including planning, purchasing, forecasting,
recipe costing, and pricing. (7)___________ and pricing, for example, can
easily be (8)______________ because ingredients and amounts are the
same each time a recipe is used. It is important for computerized food
service operations because individually coded recipes trigger other
functions, including (9)________________ and forecasting. In general,
standardized recipes help to (10)_______________ on food and labor
costs.
What I Can Do
News Write Up!
Direction: Write a news story about food poisoning. Put your insights
on how the incidence could be prevented through safety
precautions. Be able to give additional reminders to prevent
such incident. The scoring rubric will be basis of evaluating
your output.
3. Finally, the procedures and production practices have to be reviewed and
possible sources of contamination and unsanitary conditions eliminated
and improved.
Food Handler
Identifying common hazards and risks in the kitchen is not enough. These
should be immediately and properly addressed to ensure the safety of food being
prepared. The food handler in the home kitchen can spread infections. It is
essential then for each person handling foods to practice personal hygiene.
Food handler is anyone who works in a food business and who handles
food and surfaces that are likely to be in contact with foods such as cutlery,
plates and bowls. He/She may do many various things for a food business, which
include cooking, preparing, serving, packing, displaying, and storing food. Food
handlers can also take part in manufacturing, producing, collecting, extracting,
processing, transporting, delivering, thawing, and preserving food.
Employees must practice splendid personal hygiene when serving food.
This must begin with a clean uniform and an effective hair restraint.
 Food handlers must avoid touching food with their bare hands
 Food handles must use tongs, serving spoons, disposable gloves, or deli
tissue when handling meats, cheeses, prepared salads, or when making
sandwiches
 Food service crew must hold serving utensils by the handle only, and they
must never touch the part of the utensil that comes into contact with food,
 A single utensil should be used for each food item, and the utensil
should be stored in the food between uses.
  Always store serving utensils in a way that permits the food service  Place raw foods in separate/different area from fresh and
crew to grab the handle without touching the food. ready to eat foods
 Clean & sanitize equipment, work surfaces & utensils after
preparations of food
 Use particular containers for various food products.
 Do not used cloth and paper towel for any other purpose
Cross Contamination Activity 1.3
 Crossword Puzzle. Provide the word/s as indicated in the hints
It is the physical movement/activity or transfer of harmful bacteria from
one person, object or place to another. Prevent cross contamination is the key below.
factor in preventing food borne illness.

The bacteria can transfer from:

1. Hand to food Contamination – Takes place when contaminated hands

handle cooked or ready to eat foods.

How to avoid hand to food contamination:

 Wash hands properly
 Cover cuts, sores and wounds
 Keep fingernails short, unpolished & clean
 Refrain wearing jewelry, except for plain ring.

2. Food-to-Food Contamination – Happens when harmful organisms from

one food contaminate other foods. (raw meats, thawing meat on top of 
the shelf where it can drip/plop on the other foods)
Across      
How to avoid Food to Food Contamination 1. Bacteria grow at temp. 70⁰ f (21⁰ c) –
 Store/Place cooked foods that will not be cooked in the 110⁰ f(43⁰ c)
refrigerator on a higher shelf than raw foods. 4. Organisms can survive in a very little
 Wash fruits & vegetables in a cold running water amount of oxygen
 Do not let raw meat and raw vegetables be prepared or ready 5. Bacteria grow within the temperature
on the same surface at the same time range of 32⁰ F(0⁰ C) – 70⁰ F (21⁰ C)
(spoilage organisms)
3. Equipment to Food Contamination 8. The amount of water available for
How to avoid Equipment to Food Contamination bacterial activity
 Use separate/different cutting boards for different foods (meat- 12. Bacteria cannot survive when oxygen
is present because it is toxic to them
veg)
13. Bacteria grows best above 110⁰ F
Down
2. Is the best system for assurance of
food safety
3. 100 celsius
6. The amount of a single portion of the
final product
7. Under ideal conditions, bacterial cells
can double in number every 25
minutes to 30 minutes
9. Food items used in the recipe
10. Is a guide in cooking that tells you
exactly how to cook a certain dish
11. The name of the product
 (43⁰ C)
14. classification based on food standard
or the food service facility
15. directions for preparing the recipe
Activity 1.2
True or False.
Direction: Write TRUE if the statement is correct; FALSE if it is not correct.
____________________
____________________
____________________
____________________
____________________
____________________
____________________
____________________
____________________
____________________
1. Do not leave cooked foods at room
temperature for more than 2 hours.
2. Check internal temperature during cooking to
assure proper end-point time and
temperature have been met to at least 70
C/165 F.
3. Cook food thoroughly, especially meat,
poultry, eggs, and seafood.
4. Do not keep stuffed uncooked meat, poultry,
or fish in the refrigerator.
5. Measure the external temperature of the food
by inserting the probe into the center or
thickest part of the item, at least 2 inches for
a dial thermometer and 1 inch for digital
thermometer
6. Keep hot food above 75°C until served.
7. Keep cold food below 4.4°C until served.
8. Bacteria multiply rapidly at room temperature
ranging from 7.22 to 60 °C.
9. Quantifying a recipe determines the amount
of yields of certain course based on the
original weight and measures of basic
ingredients used in cooking.
10. To prepare a standard recipe, triplicate the
recipe and evaluate the results with the
original recipe.
The Role of Government in Food Safety
The purpose of government regulation in food safety is to oversee the
food-producing system and protect food intended for human consumption.
Governmental agencies enforce laws and rules to protect food against
contamination. Regulatory personnel watch both the process and the product to
ensure the safety of the food we eat.
There are several federal regulatory agencies, such as the Department of
Health (DOH), National Nutrition Council (NNC), Bureau of Food and Drug
Administration and Department of Agriculture (DA), that set food safety
standards/guidelines to make our food supply safer. They are also tasked
accordingly to create, implement, and develop the quality of foods to maintain the
health and security of the market.
The Role of the Food Industry/Manufacturers in Food Safety
The food industry/manufacturer is assuming greater responsibility for
overseeing the safety of its own processes and products. Customers look
forward and deserve food that is safe to eat. If a food establishment is involved in
a food borne disease outbreak, customers may retaliate by taking their business
elsewhere or by seeking legal action. Financial loss and damaged reputation are
some of the outcomes of a food borne disease outbreak that can cause serious
harm to the establishment found responsible for the problem. One means of
preventing the harmful effects of a food borne disease outbreak is to start a food
safety management program in the food establishment. This helps ensure proper
safeguards are used during food production, handling, and display. The ability to
prove that a food safety system was in place at the time a food borne disease
outbreak occurred is very important.
The Seven Principles of HACCP
 Hazard Analysis and Critical Control Point (HACCP) is the best system  Cook food to safe internal temperature and examine with food
for assurance of food safety. thermometer
1. Identify hazards and assess their severity and risk – defined in the Food
Code, means a biological, chemical, or physical property that may cause 2. Acidity -Bacteria grows best at a slightly acidic and slightly neutral
an unacceptable consumer health risk. environment of (pH 4.6 to 7.5)
2. Identify the Critical Control Points (CCP) in Food preparation – a critical
control point for raw chicken would be the final cooking step because this ____________________ 11. Standardizing and Quantifying of
is the last opportunity to eliminate or reduce the Salmonella to a safe
Recipe has been adapted to a food
level.
3. Establish critical limit for precautionary measure associated with service facility because of its
each identified CCP – for example, time and end-point cooking consistency
temperatures should be established for cooking procedures. ____________________ 12. Wear any uniform in cooking. This can help
4. Establish procedures to monitor/see CCPs – example of these eliminate possible sources of
procedures may include visual evaluation and time temperature contamination in food.
measurements. ____________________ 13. Animals/Pets are allowed in the food
5. Establish the corrective action to be taken when monitoring shows preparation areas as long as they are
that a critical limit has been exceeded/surmount – for example, the clean.
receiving procedures should indicate that the frozen products with ____________________ 14. Hands should not come in contact with the
evidence of thawing be rejected. surface where food is to be placed.
6. Establish effective record-keeping system that document the ____________________ 15. One benefit of standardizing recipe is that
HACCP system – traditional record such as receiving records, one consumes less time in distinguishing
temperature charts, and recipes can serve as the basis for out cooked products because of standard
documentation. measurements of food.
7. Establish procedures to verify that the system is working - this may
be as simple as reviewing records on timely, routine basis or as
Activity 1.1
complex as conducting microbiological test
Match me!
Six Conditions where Bacteria Propagate and Multiply (FATTOM) Direction: Match column A with column B. Write the letter of your choice in
your activity notebook.
1. Food -Bacteria feed on Protein and Carbohydrates. Foods that contain
these items can be the bedding of the growth of microorganisms A B
 Potentially Hazardous Foods have the potential for contamination. They 1. Temperature Danger A. foods that have not been to a safe
have the attributes to allow microorganisms to grow and multiply.
Zone temperature or kept at the proper temper
How to Limit the Growth of Bacteria in Food ature
 Purchase from reputable suppliers 2. Moisture B. can grow with or without free oxygen but
 Avoid cross-contamination of food have a preference
3. Temperature Abuse
4. Food handler
5. Cross Contamination
6. Facultative anaerobic
bacteria
7. Psychrophilic bacteria
8. Government
9. Food Industry
10. Mesophilic bacteria
11. Serving Size
12. Thermophilic bacteria
13. Recipe Yield
14. Preparation Instructions
15. Microaerophilic organisms
C. temperature range 41F-140F (5C-60C)
D. grow within the temperature range of 32⁰
F(0⁰ C) – 70⁰ F (21⁰ C)
E. oversee the food-producing system and
protect food intended for human
 Some bacteria can develop a spore such as acidophilic bacteria, where it
consumption could grow and propagate in an acidic environment.
F. oversee the safety of its own processes  Bacteria such as E-Coli can grow in unpasteurized apple(certain fruits)
and products that has a pH  value of 4.0 0 4.6 7.0 12 14 Acidic Neutral Alkaline If the pH is:
Below 4.6  Bacteria will not grow; between 4.6 to 7.0 Bacteria will thrive;
between 7.0 to  9.0 Bacteria might survive
G. anyone who works in a food business and
How to Control Acidity to Control the Growth of Bacteria:
who handles food and surfaces that are likely
to be in contact with foods  Highly acidic foods such as vinegar and lemon restricts the growth of
H. grows best above 110⁰ F (43⁰ C) microorganism.
 Salad dressing made with vinegar, oil and garlic may be used as a
I. directions for preparing the recipe
marinade for meat
J. the amount of a single portion of the final
product 3. Temperature- Temperature Danger Zone - temp. range 41F-140F (5C-
K. can survive in a very little amount of oxygen 60C). Food borne bacteria grow and reproduce.
L. the amount of water available for bacterial
activity Temperature Abuse happens when foods that have not been to a safe
M. total number of servings available at the end temperature or kept at the proper temperature
of production
Psychrophilic bacteria grows within the temperature range of 32⁰ F(0⁰
N. grow at temp. 70⁰ F(21⁰ C) – 110⁰ F(43⁰ C) C) – 70⁰ F (21⁰ C) (spoilage organisms)
O. physical movement or transfer of harmful
bacteria from one person, object or place to Mesophilic bacteria grows at temperature of 70⁰ F (21⁰ C) – 110⁰
another F(43⁰ C)
Thermophilic bacteria can grow best above 110⁰ F (43⁰ C)
How to Control Temperature to Control/Limit the Growth of Bacteria
 Cold foods, must be stored 41⁰ Fahrenheit or below
 Hot foods, must be held at 140⁰ Fahrenheit (60⁰ C) and above
 You must control the temperature of food during storing, preparing,
cooking, holding, re-heating, and serving.
 You should check internal temperature regularly
  You should cook foods at a required internal temperature with a food
thermometer
 Make sure to keep foods out of Temperature Danger Zone
4. Time-Under ideal circumstances, bacterial cells multiply and can double
in number every 25 minutes to 30 minutes.
 Pathogen starts to multiply in four hours at the Temperature Danger
Zone
How to Control Time to Control/Limit the Growth of Bacteria
 You should store received foods as quickly as possible to limit the
time in Temp. Danger Zone
 If the foods will not be cooked or served immediately, store it inside
the refrigerator or freezer
 Check temperature on holding cabinets. Make sure that it maintains
the internal of 135⁰ Fahrenheit and above.
 Document/Make a record of food inside the storage room, practice
First In First Out
 Re-heat foods at the internal temperature of 165⁰ F for 15 seconds
5. Oxygen
 Bacteria differs in their oxygen requirement.
Anaerobic bacteria- This type of bacteria cannot survive when oxygen is
present because it is toxic to them. Anaerobic bacteria grow well in
vacuum packaged foods or  canned foods where oxygen is
unavailable.
Aerobic bacteria on the other hand needs oxygen to grow.
Facultative anaerobic bacteria- This bacteria can grow with or without
free oxygen but have a preference.
Microaerophilic organisms – can survive in a very little amount of
oxygen
How to Control Oxygen to Control/Limit the Growth of
Microorganism
 Bacteria grow in different oxygen requirement. It is difficult to control
this condition.
 Bacteria such as Clostridium Botulinum and Clostridium Perfringens
live without the presence of oxygen. It is important to cool foods in a
shallow pan.
6. Moisture-Moisture is an important factor in bacterial growth. It is the
amount of water available for bacterial activity:
Water Activity level – is the measure of the amount of water that is not
available for bacterial to grow. (0- 10)
Potentially hazardous foods (PHF) –These are foods that have a water
activity level of .85 or higher
How to Control Moisture to Control/Limit the Growth of
Microorganism
 Freeze the food to lower the amount of moisture.
 Dehydrate food by adding sugar or salt. Bacteria stay alive and
become potentially hazardous when moisture is added.
Using Recipes Correctly
 Recipe is an instruction in cooking that tells you exactly how to
cook a certain dish, which includes the list of ingredients, method of
cooking, preparation, and manner of serving the dish.
Standardizing and Quantifying of Recipe
Standardized recipe is one that specifies the accurate
amount of ingredients, equipment, and preparation method needed
before cooking. It has been adapted to a food service facility
because of its consistency and it is continuously adapted to
develop the highest quality product in the most efficient manner
every time the recipe is produced.
Standardized recipes play an important role in operating a
successful foodservice establishment. Use of standardized recipes
makes easy other functions of a food service operation, including
planning, purchasing, forecasting, recipe costing, and pricing.
Costing and pricing, for example, can easily be calculated because
ingredients and amounts are the same each time a recipe is used.
It is important for computerized food service operations because
 individually coded recipes trigger other functions, including 6. Less time is consumed in distinguishing out of cooked products because
purchasing and forecasting. In general, standardized recipes help of standard measurements of food.
to economize on food and labor costs. In preparing standardized Standardization eliminates food wastage. It determines quality and quantity of
recipe conform a desired format which includes; proposed products.

1. Recipe Title-the name of the product

2. Recipe Category- It is the classification based on food standard or
the food service facility (i.e. fruit, vegetables, salads, main dishes,
etc.)
3. Serving Size-It is the amount of a To prepare a standard recipe, one should consider the following:
single portion of the final product
4. Recipe Yield-It is the total number  Select and evaluate a basic family-size recipe as to its adaptability to the
of servings available at the end of operation.
production  Prepare the family-size recipe in its original amount.
5. Equipment and Utensils needed-  Convert measurements.
cooking and serving tools  Check tools and equipment to be used to obtain accuracy.
6. Ingredients- are food items used in  Double the recipe and evaluate the results with the original recipe.
a recipe
 Increase the quantity gradually, following the same procedure. The
7. Weight/Volume of each Ingredient-
doubled recipe must preserve the original flavor, appearance, and
the required needed
 Texture of the product.
amount of each ingredient
in the recipe.
8. Preparation Instructions –are Standardize recipes by completing the following steps:
directions for preparing the recipe
9. Cooking Temperature and Time- 1. Prepare the recipe and test until the highest quality product is produced.
the appropriate temperature and amount of 2. Write out the recipe on a facility-specific standardized form using the
time needed for the highest quality product. required components.
3. Adjust the recipe to reflect the desired yield.
4. Conduct taste testing with staff and customers to judge the appearance,
Here are some of the Benefits of Standardizing a Recipe texture, flavor, and overall acceptability of the product.
5. Use an established standard of measurement such as measuring
1. Provide means to establish consistency in the quality of all products being cups, spoons and glass that will determine the yield size of one
made. recipe accurately.
2. An easy way to keep track of dietary needs of the customers Quantifying a recipe. Determine the amount of yields of certain course based
3. Preparation, cooking, and serving procedure is done scientifically. on the original weight and measures of basic ingredients used in cooking.
Approximation of weight and size is avoided.
4. Selling price is predetermined; gain per recipe is targeted at no cost. Important Temperatures in Food Preparation
5. Doubts, conflicts and errors are eliminated, during the entire process of
food preparation.
 Bacteria multiply rapidly at room temperature ranging from 7.22 to 60 °C.
They grow faster between 15.5 to 48.8°C. This includes normal room
temperature. For this reason, food must not be placed on a counter or table at
longer time
 Use an approved temperature – measuring device that measures
temperatures from 0° F (- 18°C) to 220 °F (104°C)
 Locate the sensing portion of the measuring device
 Calibrate the measuring device using the ice or boiling point method
according to procedure.
 Measure the internal temperature of the food by inserting the probe into
the center or thickest part of the item, at least 2 inches for a dial
thermometer and 1 inch for digital thermometers.
Always wait for the temperature reading to stabilize
4. Do not store food too long even in the refrigerator
5. Thaw food inside the refrigerator, not at room temperature
6. Check internal temperature during cooking to assure proper end-
point time and temperature have been met to at least 70 0C/165
0F.
7. Cook food thoroughly, especially meat, poultry, eggs, and seafood.
8. Bring food like soup and stews to boiling to make sure that they
have reached 70 0C. For meat and poultry, make sure that juices
are clear, not pink; ideally, use a thermometer.
9. Re-heat cooked food thoroughly to 165 0F/700C within 2 hour

Follow these guidelines for keeping food at proper temperature:

1. Use the proper storage method for purchased food.
2. Keep hot food above 60°C until served.
3. Keep cold food below 4.4°C until served.
4. After serving, refrigerate food immediately. Do not allow food to
stand at room temperature. Keep food covered to prevent
contamination with bacteria.
5. Do not keep stuffed uncooked meat, poultry, or fish in the
refrigerator.
6. Custard, cream, meringue, pies, and cakes with rich fillings should
be refrigerated as soon as they cool. Do not allow them to stand
below 44.4°C once they have cooled. Thaw food in the refrigerator

Additional reminders for safe temperature in food preparation

1. Do not leave cooked foods at room temperature for more than 2

hours.
2. Refrigerate promptly all cooked and perishable foods preferably
below 5 0 °C within four hours.
3. Keep cooked food piping hot (more than 60 0 C prior to serving)