CULINARY ARTS CHAPTER I 1

CULINARY ARTS CHAPTER I 2

IFUGAO STATE UNIVERSITY

VISION
A globally recognized University upholding excellence amidst rich cultural heritage

MISSION
Produce graduates who are morally upright, socially and culturally responsible professional through
quality, relevant, and innovative INSTRUCTION, RESEARCH, EXTENSION, AND RESOURCE
GENERATION

GOALS OF THE UNIVERSITY

1. Academic excellence
2. Strong research leadership and culture
3. Sustainable extension and community engagement
4. Excellent public service and good governance

THE OBJECTIVES

1. Intensify enhancement in instruction

2. Broaden access to higher education
3. Promotes student welfare
4. Improve student performance in licensure examinations and employment
5. Intensify conduct of research
6. Increase presentation and publications of research results/ papers in national and international
fora/journals
7. Generate, package and patent relevant technologies
8. Improve extension and training services
9. Intensify conduct of existing extension and training programs and activities
10. Undertake new extension and training programs focused on technology sharing and application
11. Enhance existing income generating projects
12. Maximize the utilization of assets (land)
13. Intensify resource generation and networking
14. Continue modernizing the university
15. Continue improving administrative proficiency and financial management
16. Adopt good governance by heart and action of all university officials
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COLLEGE OF BUSINESS AND MANAGEMENT

VISION
The College of Business and Management envisions to be an academic center of excellence.

MISSION
To provide competitive education in the field of business and management through blended learning.

GOAL
The College of Business and Management aims to produce responsible, productive and globally competitive
graduates who are equipped with entrepreneurial and managerial skills that would enable them to establish
industrially-viable projects for economic sustainability.

OBJECTIVES
Graduates of BSHRM:
1. Exemplifies knowledge, skills and personal qualities in managing hotel and restaurant
enterprises;

2. Adapts to the emerging global trends in the hospitality industry;

3. Manifests the ability in building national and international linkages and cultural exchange; and

4. Initiates entrepreneurial activities to generate income.

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CHAPTER 1

SANITATION AND SAFETY

Module 1 presents the objectives, key words and concepts, foodborne hazards, personal hygiene,
food storage, food handling and preparation, cleaning and sanitizing equipment and rules for safety
and food handling and enrichment activity.

OBJECTIVES
At the end of the session, the students should be able to:
 Identify the three kinds of food-borne hazards;
 Describe steps to prevent food poisoning and food-borne illnesses in the following areas:
personal hygiene, food storage, food handling and preparation, cleaning and sanitizing
equipment; and
 Appreciate the importance of maintaining workplace

KEYWORDS AND CONCEPTS

 Acidic food. The term refers to an edible substance with sour or sharp flavor that contains acid.
 Bacteria. It refers to the single-called living organisms. Bacteria are one of the most biological
foodborne hazards for any food establishment.
 Contamination. It is the unintended presence of harmful substances of conditions in food that
can cause illness or injury to people who ingest the impure o tainted food.
 Cross-contamination. It is the transfer of harmful organisms between items. This typically
happens when microbes from a raw food are transferred to a cooked or ready-to-eat food by
contaminated hands, equipment, and utensils.
 Danger zone. It refers to temperatures between 41° F (5°C) and 135°F (57°) at which bacteria
best grow.
 Food-borne illnesses. It is an illness in human caused by consumption of a contaminated food
product.
 Hazard Analysis Critical Control Point (HACCP). It means a food safety assurance system that
highlights potential problems in food preparation and service.
 Mold. It refers to any various fungi that spoil food and have a fuzzy appearance.
 Parasite. It is a kind of animal and plant that lives in or another and from whose body obtains
nourishment.
 pH. It is a symbol that describes the acidity or alkalinity of a substance, such as water or food.
 Pathogen. It is a micro-organism that causes a disease.
 Potentially hazardous food. A food that is natural or man-made and is in a form capable of
supporting the rapid and progressive growth infectious and toxin-producing microorganisms.
 Sanitation. It refers to the practice of an agent that reduces microbes to safe levels.
 Sanitizing. Refers it refers to the application of agent that reduces microbes to safe levels.
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 Toxin. It is a poisonous substance produced by microorganisms, plants, and animals and

which causes various diseases.
 Viruses. It refers to any group of infectious microorganisms that reproduce only in living cells.
 Water activity (Aw). It is a measure of free moisture in food.

FOODBORNE HAZARDS
Unsafe food is usually the result of contamination, which is the presence of harmful
substances in the food. Some food safety hazards are caused by humans or by the environment.
Others can occur naturally.
Potential hazards to food safety are divided into three categories.
1. Biological hazards include bacteria, viruses, parasites and fungi.
2. Chemical hazards are toxic substances that may occur naturally or may be added during
processing of food.
3. Physical hazards are hard or soft foreign objects in food that can cause illness and injury.

PERSONAL HYGIENE
People are common source of pathogenic bacteria, so everyone who works with food must observe
the highest possible standards of personal hygiene and personal habits to avoid contaminating food.
The following are points to remember to avoid food contamination:
1. Do not work with food if you have any communicable disease or infection.
2. Bathe or shower daily.
3. Wear clean uniforms and aprons.
4. Keep hair neat and clean. Always wear hat or hairnet.
5. Keep mustaches and beards trimmed and clean.
6. Wash hands and exposed parts of arms before work and as often as necessary during work,
including:
 After eating, drinking, or smoking.
 After using the toilet.
 After touching or handling anything that may be contaminated with bacteria.
7. Cover your mouth when you cough or sneeze, and then wash your hands.
8. Keep your hands away from your face, eyes, hair, and arms.
9. Keep fingernails clean and short. Do not wear nail polish.
10. Do not smoke or chew gum while on duty.
11. Cover cuts or sores wit clean bandages.
12. Do not sit on worktables.
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HANDWASHING
Hand washing is the most important part of personal
hygiene. The whole process of hand washing should
take about twenty seconds. Here are the steps of proper
hand washing:
1. Wet hands and arms in a running water
2. Apply enough sanitizing soap to build a good
lather.
3. Scrub hands and arms for ten to fifteen seconds
4. Rinse hands and arms thoroughly in a running
water
5. Use a single use paper towel or a warm-air hand
dryer

FOOD STORAGE

Rotate food in storage to use the oldest inventory “first in first out” (FIFO)
“last in last out” (LILO). Throw away food that has passed its expiration
date. Store refrigerated raw meat, poultry, and seafood separately from
ready-to-eat food. Store ready-to-eat food above raw seafood, meat, and
poultry.
Following good storage guidelines for food and non-food items will help
keep these items safe and preserve their quality. As a kitchen manager,
you must keep your storage areas in good condition and rotate your
stock according to date labelled.
The three most common types of food are the:
Refrigerators, freezer and dry storage
Refrigerated storage:
1. It is used to hold potentially hazardous and perishable foods for relatively short period of time,
usually a few days.
2. It slows down microbial growth and preserves the quality of foods.
3. Some common types of refrigerated storage equipment are walk-in, reach-in, and pass-
through refrigerators.
4. This equipment usually maintains the air temperature in the storage compartment at about
38℉ (3℃).
5. Refrigerator must be equipped with a temperature-measuring device located to measure the
air temperature or simulated product temperature in the warmest part of the refrigerated unit.

Freezer storage:
1. It is used to hold food for longer periods of time, usually a few weeks to several months.
2. Freezers are designed to keep foods solidly frozen.
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3. Freezer equipment must also be equipped with indicating or recording thermometers to

monitor the temperature of the ambient air inside the unit.
4. If your freezer is not froze free, defrost it regularly to ensure proper operation.

Dry storage area:

1. It is typically used to store less perishable items and food that are not potentially hazardous
foods.
2. It is used to store foods that are usually packaged in cans, bottles, jars and bags. These
products must be labelled according to federal regulation and come packaged from approved
commercial facilities.
3. The dry storage area should have a moderate room temperature of 50℉ (10℃) to 70℉ (21℃)
and a relative humidity of 50% to 60% to maximize the shelf life of the foods stored there.
4. Stored foods in the dry storage area should be on slated shelves, at least 6inches off the floor
and way from the wall.

Some important procedures of cold storage are listed below:

1. Rotate refrigerated and frozen foods on a FIRST IN FIRST OUT (FIFO basis). Store foods
in covered containers that are properly labelled and dated.
2. Store foods in refrigerated and freezer storage areas at least 6inches off the floor. Space
products to allow the cold air to circulate around them.
3. Store raw products under cooked or ready-to-eat foods to prevent cross contamination.
4. When storing raw animal foods, always store poultry on the bottom shelf, ground beef and
pork on the middle-shelf, and fish, eggs and other red meat products on the top shelf.

FOOD HANDLING AND PREPARATION

There are two major sanitation problems when handling and preparing food. The first is cross
contamination and while we are handling and preparing the food.
Points to remember when handling food preparation
1. Start with clean, wholesome foods from reputable purveyors.
2. Handle foods as little as possible. Use tongs, spatulas, or other untensils instead of hands
when practical.
3. Use clean, sanitized cutting surfaces and equipment after handling raw poultry, meat, fish, egg
and before working with other food.
4. Clean your work areas as you go. Don’t wait until the end of workday before cleaning up.
5. Wash raw fruits and vegetables thoroughly.
6. When bringing foods out of refrigeration, do not bring out more than you can process in one
hour.
7. Keep foods covered unless immediate use.
8. Limit the time food spend in Food Danger Zone. Observe the four-hour rule.
9. Cook foods to Minimum Safe Internal Temperature.
10. Taste foods properly by using the two-step method. Get some food or sauce using the ladle
then transfer to a spoon for tasting. Never use the basting spoon or any of the utensils used for
cooking when tasting.
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11. Boil leftover gravies, sauces, soups and vegetables before serving and taste.
12. Do not mix leftovers with freshly prepared foods.
13. Chill all ingredients for protein salads and potato salads before combining.
14. Cool and chill foods quickly and correctly.

Cleaning and Sanitizing Equipment

Aside from ensuring the freshness of the food, one should also focus on keeping the workplace
environment and the kitchen tools and equipment free from any contamination.

Tips in washing utensils and equipment:

1. Use the three-compartment sink set-up and procedure as for manual dishwashing.
2. Do not use scouring powder or steel wool. These may make scratches where bacteria can
hide.
3. Utensils with baked-on foods should be scraped except non-stick or heavy duty ceramic
and rinsed, soaked in the first compartment to loosen the baked-on food, and them scraped
and rinsed again.
4. Kitchen equipment may be sanitized with high food grade chemical disinfectants instead of
heat.

Cleaning and Sanitizing Stationary Equipment and Work Surface:

1. Unplug electric equipment before cleaning, e.g., rice cooker, over toaster, microwave oven and
other kitchen equipment.
2. Disassemble equipment when possible, e.g., blender, food processor, meat grinder, pasta
maker, etc.
3. Wash all contact surfaces using food grade detergent solutions and clean cloth.
4. Sanitize all surfaces with a double-strength sanitizing solution and with clean cloths used only
for this purpose.
5. Allow to air dry.
6. Reassemble equipment.
Dishwashing Equipment
The effective cleaning and sanitizing of equipment and utensils is one of the most important
jobs in a food establishment.
The purpose of dishwashing is to clean and sanitize equipment, dishware, and utensils. It
requires a 2-part operation:
1. A cleaning procedure to remove visible soil from the surface of the item.
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2. A sanitizing procedure to reduce the number of disease-causing

microorganisms on a cleaned surface to safe levels.

Procedure for Manual Dishwashing

Step One: Scrape Step Two: Wash in the first compartment

Scrape, sort, and pre-rinse before washing. Wash with warm water and detergent solution capable of removing grease.

Step Three: Rinse in the second compartment

Rinse with clean water that is at least 43°C (109°F).

Step Four: Sanitize in the third compartment Step Five: Air Dry. Do not towel dry.
 Sanitize with clean warm water.
 Soak for at least 45 seconds in one of the following:
o 24°C (75°F) water with 100ppm chlorine.
o 24°C (75°F) water with 200ppm quaternary ammonium.
o 24°C (75°F) water with 25ppm iodine.
 Use test papers to check your sanitizer solution strength.
 77°C (170°F) water only.
 Use a thermometer to check the temperature.

Procedure for Mechanical Dishwashing

Mechanical dishwashers are among the most expensive and important pieces of equipment in
a food establishment. Use them for cleaning and sanitizing any equipment or utensil that does not
have electrical parts and will fit into the machine.
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The following are the steps to observe in

mechanical dishwashing:
1. Scrape and rinse.
2. Rack dishes so that dishwasher spray
will strike all surfaces.
3. Run machine for full cycle.
4. Sanitize.
5. Air-dry and inspect dishes.

SAFETY

Kitchen work is usually considered a relatively safe occupation, at least in comparison with industrial
jobs. Nevertheless, the kitchen presents many hazards. Minor injuries from cuts, burns are very
common, and more injuries are all too possible. It is important to everyone to work carefully with
constant attention to the rules of safety.
Rules for Safe food Handling:
1. Practice excellent personal hygiene.
2. Identify potentially hazardous foods on the menu.
3. Monitor the time and temperature of all potentially hazardous foods.
4. Prevent cross-contamination during receiving, storage, preparation, holding and service.
5. Properly clean and sanitize all work surfaces that come in contact with foods, including
equipment and utensils.
6. Cook foods to safe internal temperature at a minimum or higher.
7. Hold hot foods below 41°F (5°𝐶).
8. Cool hot foods using two-storage method (cooled from 135 to 70°𝐹 [57 to 21°𝑐] within two
hours, from 70 to 41 °𝑓 [21 to 5°𝐶] within four hours) or the one stage method (cooled from
135 to 41°F [57 to 5° within four hours.
9. Reheat potentially hazardous foods to be held hot to an internal temperature to 165°F (74°C)
within two hours.

Some common fire hazards are:

 Electrical systems that are overloaded, resulting in hot wiring or connections, or failed
components.
 Combustible storage areas with insufficient protection
 Combustible near equipment that generates heat, flame, or sparks
 Candles
 Smoking (cigarettes, pipes, lighters)
 Equipment that generates heat and utilizes combustible materials
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 Flammable liquids
 Fireplace, chimneys not properly or regularly cleaned
 Cooking appliances-stoves, ovens
 Heating appliances- wood burning stoves, furnaces, boilers, portable heaters
 Electrical wiring in poor condition
 Batteries
 Personal ignition sources-matches, lighters
 Electronic and electrical equipment
 Exterior cooking equipment-BBQ

The management of a food service operation must see to it that the structure and equipment
have necessary safety features.
1. Structure, equipment, and electric wiring in good repair.
2. Adequate lighting on work surfaces and corridors
3. Non-slip floors
4. Clearly marked exits.
5. Equipment supplied with necessary safety devices.
6. Heat-activated fire extinguishers over cooking equipment, especially deep fryers.
7. Conveniently located emergency equipment, such as fire extinguishers, fire blankets and first
aid kits.
8. Clearly posted emergency telephone numbers.
9. Clearly posted emergency procedures, including Heimlich maneuver for victims of choking.
10. Smooth traffic patterns to avoid collisions between workers.

Preventing injuries from machines and equipment:

1. Do not use any equipment unless you understand its operation.
2. Use all guards and safety devices on equipment. Set slicing machines at zero (blade closed)
when not in use.
3. Don’t touch or remove food from any kind of equipment while it is running not even with a
spoon or spatula.
4. Unplug electric equipment before disassembling or cleaning.
5. Make sure the switch is off before plugging in equipment.
6. Do not touch or handle electric equipment, including switches, if your hands are wet or if you
are standing in a water.
7. Wear properly fitting clothing and tuck in apron strings to avoid getting them caught in
machinery.
8. Use equipment only for the purpose intended.
9. Stack pots and other equipment properly on pot racks so they are stable and not likely to fall.
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Preventing Cuts:
1. Keep knives sharp. A sharp knife is safer than a dull one because it requires less pressure and
is less likely to slip.
2. Use a cutting board. Do not cut against a metal surface. Place a damp towel under the board
to keep it from slipping.
3. Pay attention to your work when using knife or a cutting equipment. Have only one knife at a
time on the cutting board. Knives not in use should be on the worktable near but not on the
cutting board.
4. Cut away from yourself and other workers.
5. Use knives only for cutting, not for such jobs opening as opening bottles.
6. Don’t try to catch a falling knife. Step back and let it fall.
7. Don’t put knives in a sink, under water or any other place that cannot be seen.
8. Clean knives carefully with the sharp edge away from you.
9. Store knives in a safe place, such as a rack, when not in use.
10. Carry knives properly. Hold the knife beside you, point down, with the sharp edge back and
away from you. Do not swing your arm. Whenever possible, carry knives in a sheath.

Preventing Burns
1. Always assume a pot handle is hot. Don’t just grab it with your bear hands.
2. Use dry pads or towels to handle the hot pans. Wet ones will create steam, which can burn
you.
3. Keep pan handles out of the aisle so people won’t bump into them. Also, keep handles away
from the open flames of gas burners.
4. Don’t fill pans so full they are likely to spill hot foods.
5. Get help when moving heavy containers or hot food.
6. Open lids away from you to let steam escape safely.
7. Use care when opening compartment steamers
8. Make sure gas is well vented before trying to light ovens or pilot lights. Strike matches before
turning on the gas. Also, strike matches away from your body.
9. Wear long sleeves and a double-breasted jacket to protect you from spilled or spattered hot
foods or fat. Also, wear sturdy leather shoes with closed toes.
10. Shout loud “HOT, HOT PASSING THROUGH” whenever carrying hot food.
11. Dry foods before putting them in a frying fat or hot fat may splatter on you.

KEEP IN MIND:
 All culinary professionals need to know the ways that foods can become contaminated so that
they can take the necessary steps to keep foods safe at every step of handling and cooking.
 Keeping the kitchen safe also means knowing how to properly clean and sanitize surfaces, tools,
cookware and dishware.
 Keeping pests out of the kitchen and away from food is yet another important aspect of food
safety
 Fires, accidents, and injuries can be a serious drain for a food service establishment.
 Knowing what to do to avoid these accidents, as well as the steps to take in case they happen, is an
important part of running a safe and efficient kitchen.
 Provide medicine cabinet for the first aid.
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Name:____________________ Date:______________
Course&Year:________________

ENRICHMENT ACTIVITY
I. Food Hazards
a. Categorize hazards as to Biological, Chemical and Physical Hazards using group
dynamics.
b. Research on a food-borne illness in current general circulation newspaper or on
website for medical; leisure; health; food; and nutrition. Select an instance that
involves a food service establishment.
c. Prepare a presentation that shows handling of food and when contamination of
pathogen in the food takes place.
d. Explain what steps should be taken to reduce or prevent the risk.

Actual steps done Suggested Steps

1. 1.
2. 2.
3. 3.
4. 4.
5. 5.

II. Personal Hygiene

Demonstrate proper hand washing techniques and discuss the importance of wearing
complete chef uniform, proper grooming and good work habits.
III. Cleaning and Sanitizing
Demonstrate proper dishwashing, cleaning and sanitizing techniques for stationary
equipment and work surfaces.
IV. Workplace Safety.
Demonstrate how to operate, assemble and clean all appliances and equipment in
the kitchen; how to use the fire extinguisher; safe knife handling procedures; and,
first aid treatment to minor burns and wounds.