HMC 1 – Kitchen Essentials and Basic Food Preparation

First Semester 2021 – 2022

Lesson 1: Sanitation and Safety in Culinary

Operations

Introduction
Globalization has contributed to significant changes in consumers’ eating habits. With
easy access to transportation, there is an increased demand for food prepared in public places.
Global food chain becomes complex due to diverse people and demand for a wider variety of
food.

With the growing population and high demand for food, the food industry faces great
challenges on food safety as food can be contaminated at any point in production and
distribution. These challenges put greater responsibility on food producers and handlers to
ensure that their products comply with the existing requirements under the food law and are
safe for human consumption.

Learning Objectives:
At the end of the lesson, the student should be able to…
1. Appreciate the importance of food safety and sanitation in culinary operation;
2. Demonstrate good personal hygiene and proper hand washing technique;
3. Identify potential hazards and determine ways to prevent their occurrence;
4. Explain the difference and importance of cleaning and sanitizing;
5. Identify cleaning agents and sanitizing methods;
6. Distinguish appropriate time and temperature to produce safe food;
7. Apply the seven principles of Hazard Analysis Critical Control points (HACCP); and
8. Demonstrate and apply kitchen safety.

What is FOOD SAFETY?

 The protection of consumer health and well-being by safeguarding food from anything
that can cause harm.
 In the Philippines, consumers are protected by law under Republic Act (R.A.) 10611 or
commonly known as the Food Safety Act of 2013.

1
HMC 1 – Kitchen Essentials and Basic Food Preparation
First Semester 2021 – 2022

R.A. 10611 - FOOD SAFETY ACT OF 2013

“An act to strengthen the food safety regulatory system in the country to protect consumer
health and facilitate market access to local foods and food products and for other purposes”

 Protect the public from foodborne and waterborne illnesses and unsanitary,
unwholesome, misbranded, or adulterated food
 Enhance industry and consumer confidence in the food regulatory system
 Achieve economic growth and development by promoting fair trade practices and sound
regulatory foundation for domestic and international trade

Why is Food Safety Important?

Sanitation
- Came from the Latin word sanitas, meaning “health”.
- It is “the creation and maintenance of hygienic and healthful conditions.”
- Considered as an applied science because it pertains to the application of procedures
that includes designing, development, implementation, maintenance, restoration,
and/or improvement of hygienic practices to control the existence of biological,
chemical, and physical hazards during the processing, preparation, merchandising, and
sale of food.
- Safe and wholesome food supply can be assured if food is hygienically prepared in a
clean environment by healthy workers.
- Is more than just cleanliness. It can improve the hygienic conditions of commercial
operations, public facilities, and aesthetic qualities.
- Applied sanitary science can improve waste disposal, which results in less pollution and
an improved ecological balance.
- Therefore, when effectively applied, food sanitation and general sanitary practices have
a beneficial effect on our environment

Food Handler
- Those whose work involves food are considered food handlers.
- An employee, an owner, or anyone who works in a food business where food is
processed, prepared, sored, distributed, or exposed for sale could compromise the
safety of food.

2
 HMC 1 – Kitchen Essentials and Basic Food Preparation
First Semester 2021 – 2022

Role of the Food Handler

 The responsibility of a food handler is to ensure that the food produced is safe.
 Improper handling of food carries a higher risk of contamination that can cause severe
illnesses, and worse, even death.

Foodborne Illnesses
 Caused by biological or chemical substances entering the body through contaminated
food or water.
 It is commonly called “food poisoning’’
What Can Be Done to Keep the Food Safe?

10 Principles of Safe Food Handling and Hygiene

I. Practice proper hygiene

II. Training and development
III. Procure from safe sources
IV. Prevent contamination
V. Clean and sanitize
VI. Food storage cleanliness/ temperature
VII. Control time and temperature
VIII. Proper cooling, reheating, and thawing
IX. Cooking by appropriate temperatures and procedures
X. Develop HACCP program

I. Practice Good Personal Hygiene

Personal Hygiene means to maintain the cleanliness of human body and clothing to sustain
overall health and well-being. The following are some practices of health care.

Grooming and Dressing

 Taking a daily bath

 Practicing good oral hygiene
 Wearing clean uniform/clothes
 Not wearing artificial nails or finger polish
 Not wearing jewelry
 Wearing effective hair restraint


3
HMC 1 – Kitchen Essentials and Basic Food Preparation
First Semester 2021 – 2022

Hand washing

When to Wash Hands

 Wash hands before handling, preparing, and serving food.
 Wash hands after handling raw food; completing task; eating and drinking; using the
toilet; coughing or sneezing; and whenever hands come in contact with body fluids
including vomit, saliva, and runny nose

Where to Wash Hands

 Wash only at designated hand washing sinks.
 Washing sinks should be accessible, supplied with warm water, soap, and paper towel
or hand dryer.
 It is better to put hand washing sinks near the entrance of the kitchen so that the food
handlers will be reminded to wash their hands before working.
 It is also recommended to put proper hand washing technique guide in front of the sink.

How to Wash Hands

1. Wet hands with water
2. Apply enough soap to cover all
hand surfaces
3. Rub hands palm to palm
4. Right palm over left dorsum with
interlaced fingers and vice versa
5. Palm to palm with fingers interlaced
6. Backs of fingers to opposing palms
with fingers interlocked
7. Rotational rubbing of the left thumb
clasped in right palm and vice versa
8. Rotational rubbing, backwards and
forwards with clasped fingers of
right hand in left palm and vice
versa
9. Rinse hands with water
10. Dry thoroughly with a single use
towel
11. Use towel to turn off faucet
12. …..and your hands are safe

4
 HMC 1 – Kitchen Essentials and Basic Food Preparation
First Semester 2021 – 2022

Use of Gloves
 Wearing gloves does not guarantee food
safety. It is essential to change gloves
often.
 Before putting gloves, it is vital to wash
hands.

When to Change Gloves

 It is important to change gloves before
starting a new task and new preparation.
 Changing gloves is also necessary after
touching equipment or utensils that are
not clean and sanitized, after handling
trash and chemicals, and every time that
the gloves are torn, soiled, or damaged.

ACTIVITY

Create a video demonstrating the steps of proper hand

washing
II. Training and Development
 Food handlers must be knowledgeable in safe food handling to ensure food safety.
 Food handlers who understand food safety practices can prevent cases of food
poisoning, food spoilage, or waste due to contamination.
 Proper training can eliminate these risks and give food handlers a clear understanding of
why thorough cleaning is essential.
 It is necessary to have the knowledge and proper training on food safety to achieve a
successful sanitation program.
 Training must be given every time there is new staff, anew piece of equipment, or a
newly supply introduced because training is an on-going process.
 It does not only give staff knowledge on how equipment of supply is used, but it can also
increase the level of staff safety if they know how to use specific equipment and supply
correctly.

Self-monitoring and Feedback

 It is important to effectively communicate information verbally and visually by writing

tasks on a checklist.

5
 HMC 1 – Kitchen Essentials and Basic Food Preparation
First Semester 2021 – 2022

 To be reminded of the staff’s daily tasks and for the training information to sink in, it is
essential to do it routinely.
 Using checklist at the beginning and end will effectively make sure that the staffs have
completed all their tasks.
 Management should also double check the completeness and provide constructive
feedback on how to accomplish tasks faster and more effectively.
Implementation of routine and documented checklist can help improve overall
performance and can be used for retaining that helps retain information.
Proper demonstration of procedures, as well as visual and auditory aid as training
materials, can be used to retain the staff.

III. Procure and Purchase Food from Safe Sources

Will you shop here?

ACTIVITY

List down ways to ensure that purchased foods or products are

safe.
IV. Prevent Cross-Contamination

Food safety hazard refers to any agent that can be a potential cause of harm, such as
food contamination when food is exposed to hazardous agents.
Substances that naturally occur in the food are considered non-contaminant but can cause
some illnesses.

Types of Hazards
1. Biological Hazards (microorganisms)
2. Physical Hazards (foreign objects)
3. Chemical Hazards (chemicals you work with)

6
HMC 1 – Kitchen Essentials and Basic Food Preparation
First Semester 2021 – 2022

Biological Hazard
 Include microorganisms
 Bacteria , viruses, parasites, molds, and algae are some of
the foodborne microbes found in animals and the
environment (soil, water and air)
 Food aroma, texture, and/or appearance changes because
of food spoilage.
 Food does not change even with the presence of pathogens.

REMEMBER
 Foodborne pathogens cannot be seen and have no smell or taste.
 They can be found in raw foods or can be added during handling.

Physical Hazard

Physical hazards include objects that can be seen

by our naked eye. These hazards can lead to different
injuries.

How to Prevent Physical Hazards

 Inspect equipment.
 Avoid temporary “makeshift” repair.
 Remove staples from food boxes.
 Use razor blades in secure devices.
 Inspect raw materials.
 Wear proper attire.
 Avoid loose jewelry and wearing of nail polish.
 Use proper hair restraints
 Store food in approved containers or bags.
 Cover glass bulbs in the preparation area.
 Regularly clean can openers
 Throw away broken or chipped tableware.

Chemical Hazards
 Chemical hazards are hazards that are made from any fluid or stable compound that can
be harmful to health.

7
 HMC 1 – Kitchen Essentials and Basic Food Preparation
First Semester 2021 – 2022

 They may be in the form of chemicals, such as pesticides, sanitizers, or any other
chemicals used in maintaining operation in the kitchen.

How to Prevent Chemical Hazards

 Keep sanitizers and cleaners in their original containers
with clear labels.
 Store the cleaners and sanitizers separately from food.
 Choose appropriate chemicals for the job and never mix
 Use proper amount of chemicals
 Limit access to chemicals
 Wash hands when through with chemicals
 Wash fresh produce with plain water
 Monitor pest control operators
 Keep food covered during pesticide applications
 Clean and sanitize equipment that might have come
into contact with pesticides

V. Clean and Sanitize

Maintaining a clean work environment can help reduce the spread of bacteria and
viruses that can cause foodborne illnesses. Bacteria can grow on unsanitary surfaces and then
contaminate food. Just because a work surface looks clean does not mean that it is sanitary.
Effective cleaning must occur before sanitizing.

Cleaning
 It is the process of removing food or other types of soil from a surface, such as a dish,
glass, etc.
 It is achieved using cleaning agents to remove visible dirt and rinsing off with clean
water

Four Categories of Cleaning Agents

1. Detergents
 They are used routinely to clean table wares,
surfaces, and equipment.
 They can penetrate soil quickly and soften it.

8
HMC 1 – Kitchen Essentials and Basic Food Preparation
First Semester 2021 – 2022

2. Solvent Cleaners
 They are used periodically on surfaces where grease has
burned on.
 They are also called degreasers.

3. Acid Cleaners
 They are used for soils and mineral deposits that cannot be
removed by detergents.
 They also remove scale in ware washing machines and steam
tables

4. Abrasive Cleaners
 They are used to remove dirt and soil that accumulated slowly
and can hardly be removed by detergents.

Sanitizing

Sanitizers are substances capable of destroying microorganisms, including bacteria that

cause food poisoning. They can reduce surface contamination by putting bacteria to a safe level
when appropriately used.

Sanitizing is usually achieved using heat (steam, hot water, and hot air), or chemicals, or
combination of both methods.

Hot water sanitizing is used at (75℃ or hotter) to soak items for 2 minutes or more

Chemical sanitizers are toxic, and residue must be rinsed off. They include QACs
(quaternary ammonium compounds), chlorine release agents (hypochlorite), and iodophors
(iodine-based compounds). Some sanitizers, such as chlorine dioxide, are food safe and do not
require rinsing.

9
 HMC 1 – Kitchen Essentials and Basic Food Preparation
First Semester 2021 – 2022

VI. Food Storage

Storage Temperature and Procedures

 Time and temperature should not be abusive to make food safe.

 Purchase only quantity that can be accommodate by the storage space
 Foods should be kept in the designated room for storage
 Do not store food direct on the floor or under overhead pipes.
 Place food on shelves or mobile equipment at least six inches off the floor.
 Practice “FIFO” principle - first in , first out
 Rotate and monitor expiration dates

Dry Storage

Dry room storage should be located near the main kitchen and receiving area.
The ff. should be observed to take care of and control the dry storeroom.

1. The dry storage ideal temperature is 10℃ to 15℃ (50℉ to 59℉), and it should be kept
dry and cool.
2. All walls, ceilings, and floor openings should be sealed and protected to keep it free
from rodents and vermin.
3. The design must allow easy arranging and rearranging supplies to facilitate stock
rotation. It should allow stock rotations by merely pushing out the old stock by sliding
the new stock in from the other side of the shelf.
4. The area should be well lit.
5. Do not store items directly on the floor. Shelves must have 15cm (16in.) allowance
above the floor.
6. Provide wide aisles to allow room for carts or dollies to prevent possible injuries.
7. Lock the food and supply storage areas to prevent pilferage. Food storage control is an
essential step in the overall control of food cost.

Refrigerator Storage

10
HMC 1 – Kitchen Essentials and Basic Food Preparation
First Semester 2021 – 2022

REMEMBER:
 Keep food at 4℃ (39℉) or colder, the safe temperature for refrigerated storage.
 Place a thermometer in the warmest and coldest are of the refrigerator; measure and
record temperature regularly,
 Do not store raw meat above prepared food.
 Follow the FIFO system method.

Storing fresh foods in the refrigerator delay their deterioration and decomposition.
There are some considerations to ensure that the refrigerator does not break down and risk
spoiling food:

1. Monitor the temperature of the refrigerator daily. Thermometers should be provided

for daily readings of all refrigerators.
2. Maintain a regular servicing contract to keep refrigerators in good working order.
3. Develop a regular schedule for cleaning the refrigerators to ensure it is cleaned
consistently.
4. The refrigerator door should not be left open longer than needed.

Dairy Products
Dairy products should be stored in the refrigerator at temperatures of 2°C to 4°C (36°F
to 39°F).

Follow these guidelines:

1. Store dairy products with protective coverings to avoid the absorption of strong odors
from storage.
2. Dairy should not be stored in the vegetable cooler.
3. Refrigerators should be kept clean.
4. Practice the FIFO system.

Produce
To avoid rapid deterioration and ensure the freshness of produce, it should be stored in the
refrigerator at 2°C to 4°C (36° to 39°F).

Consider the following factors when storing produce:

1. Hardy vegetables can be stored for a week, while leafy vegetables and soft fruits should
be bought daily.
2. Unripe fruit can be ripened slowly when stored in the refrigerator.
3. Remove rotting fruits before storing and when rotating stock.

11
HMC 1 – Kitchen Essentials and Basic Food Preparation
First Semester 2021 – 2022

Fresh Meats, Poultry, and Seafood

To keep meats, poultry, and produce fresh, store at refrigerated storage with 4°C (39°F) or
colder.
 Carcass meats should be stored in a walk-in refrigerator with a temperature of 1°C to
3°C (34°F to 37°F).
 Individual meat cuts, such as ground meat, steaks, stewing meat, and chops, should be
kept covered in plastic or stainless-steel trays and stored at 2°C to 4°C (36°F to 39°F).
 Fresh poultry should be stored in 40°F or lower the refrigerator and should be packed in
ice.
 Fresh seafood should be stored at -1°C to 2°C (30°F to 34°F) and should be pack in ice.
 Raw products should be stored on the lower shelves of the refrigerator, below the
cooked products.

Freezer Storage

Freezer temperature that rises above 18°C can make the food discolored and lose
vitamin content. Damage cannot be corrected by lowering the temperature after the
temperature has risen.

REMEMBER:
 Maintain freezers at 18°C (0°F) or lower. Monitor and record regularly.
 Defrost units regularly. During defrosting, store frozen foods in another freezer.
 Do not freeze thawed foods unless they have been thoroughly cooked.
 Follow the FIFO system method.

In storing frozen foods, the following factors are considered:

1. Fruits, vegetables, fish, and meat that are received frozen will keep a relatively long
freezer shelf life when properly wrapped.
2. All freezer products not properly wrapped will develop freezer burn, which is a loss of
moisture that affects both the texture and the flavor of the food. A common sign of
freezer burn is a white or grey dry spot developing on the surface of the frozen product.
Meat is particularly susceptible to freezer burn.
3. Rotating stock is extremely important with frozen foods. Such rotation is severe in
standard chest freezers as it often means that old stock must be removed before new
stock is added.

12
HMC 1 – Kitchen Essentials and Basic Food Preparation
First Semester 2021 – 2022

VII. Control Time and Temperature

Time/Temperature Control for Safety (TCS) is the

leading cause of foodborne illnesses. TCS foods are time
and temperature abused when they are exposed at 5°C
(41°F) to 60°C (140°F) or commonly known as the
temperature danger zone. This occurs when food:
 does not meet the minimum internal
temperature during cooking;
 are not at proper temperature during holding
time; or
 are not reheated or not appropriately cooled.
Pathogens multiply when food is exposed to the
temperature danger zone. To reduce the incidence of
foodborne illnesses, it is ideal to lessen the exposure of
food in the temperature danger zone. It is critical when
food is held in more than 4 hours.

Tools for temperature Control

 Train Food Handlers
Food handlers need to learn what to do, how to do it, why it is important, and what
corrective actions to take, if necessary.
 Along with training, provide thermometers and temperature logs for successful
monitoring.

Calibrating Thermometer

To calibrate thermometers, insert the thermometer into a mixture of ice and water and
adjust the reading to 0°C (32°F). It is essential to calibrate thermometers that have been
dropped or exposed to extremes in temperature.

13
HMC 1 – Kitchen Essentials and Basic Food Preparation
First Semester 2021 – 2022

VIII. Proper Cooling, Reheating, and Thawing

Cooling
Cool foods from 60°C (140°F) to 21°C (70°F) within 2 hours and foods from 21°C (70°F)
to 5°C (41°F) within 4 hours. Never cool food at room temperature before putting in the cooler.
Label and date food before cold storage. Do not mix leftover food with fresh food. Divide food
into smaller batches; liquid foods should be no more than three inches deep, while thicker
foods should be no more than two inches deep. Set the open pans on the top shelf of the
cooler and cover the food after it has cooled. Pans may be uncovered when the food
temperature reaches 7.2°C (45°F). Use an ice bath to speed cooling.

Reheating
Foods that are previously prepared must be reheated for at least 73.9°C (165°F) for 15
seconds within 2 hours held above 60°C (140°F) until served. Do not reheat foods in steam
tables.

Thawing
It is a physical process that results in the phase transition of a substance – from a solid
to a liquid.

Type of Thawing
1. Refrigerator thawing
2. Cold water thawing
3. Microwave thawing
4. Thawing as part of the cooking process

Refrigerator Thawing
It is undoubtedly the easiest method for defrosting frozen food – stick it in the fridge and wait
until it is thawed. However, waiting compared to other thawing methods. Thawing even a small
amount of frozen food can usually take an entire day.

 Poultry, fish, and ground meat should be kept in the refrigerator before cooking from 1
to 2 days after it has been defrosted. Beef, pork, lamb, or veal (roasts, steaks, or chops)
will keep refrigerated for another 3 to 5 days after thawing.
 Thaw ready-to-eat food should be stored above raw food, so the thawing water does
not contaminate the ready-to-eat food.

14
HMC 1 – Kitchen Essentials and Basic Food Preparation
First Semester 2021 – 2022

Cold Water Thawing

This approach is much faster that refrigerator thawing. However, it requires a lot more
attention. Raw food can be thawed under cold running water at a temperature of 21.1°C (70°F)
or lower. Make sure that the frozen food item is in a watertight plastic bag. It is necessary to
change the water every 30 minutes to ensure that it stays sufficiently cold. Using hot water
could heat the outer layer of the food that can cause the multiplication of bacterial growth.
Once the food is thawed completely, it needs to be cooked immediately. Food can be safely
refrozen once it is cooked thoroughly.

Microwave Thawing
This is the speediest method of defrosting food. Use a microwaves-safe container and cover
loosely. Do not use plastic wrap, foam trays, aluminum, or stainless steel. Microwaves that
automatically rotate allow the food to be thawed evenly. Food containers, however, must be
turned halfway of the thawing process if the microwave does not rotate automatically. Cook
the microwave defrosted food immediately.

Cooking Process as Part of Thawing

Some food can be thawed during the cooking process, such as when frozen hamburger patty is
cooked.

IX. Cooking Temperature and Procedure

Cook to the right temperature

Product Min. Internal Temperature and Rest Time

Beef, Pork, Veal, and Lamb 145 °F (62.8°C) and allow to rest for at least 3 minutes
Steaks, chops, roasts

Ground Meats 160 °F (71.1°C)

Ham, fresh or smoked 145 °F (62.8°C) and allow to rest for at least 3 minutes
(uncooked)

Fully Cooked Ham Reheat cooked hams packaged in USDA-inspected plants to 140 °F (60°C); and all
(to reheat) others to 165 °F (73.9°C);

Source: Food Safety and Inspection Service USDA-US Dept. of Agriculture

15
HMC 1 – Kitchen Essentials and Basic Food Preparation
First Semester 2021 – 2022

Place a clean sanitized thermometer in the thickest part of the food; insert the
thermometer into the food at least 2 inches for sauces and stews.
Eggs should be cooked until the egg yolk and white are firm. Ensure that recipes used in
eggs are cooked or heated correctly.

In using microwaves as a cooking vessel, food should be covered. Stirred, and rotated
for even cooking. When no turntable can be found; rotate the dish once or twice during
cooking.

Boil sauces, soups, and gravy when reheating.

X. HACCP

What is HACCP?
Hazard Analysis Critical Control Points (HACCP) is the way of managing food safety
hazards. The following are the procedures of food safety management.

Seven Principles of HACCP

1. Conduct hazard analysis.

2. Determine the critical control points (CCP).
3. Establish critical limits.
4. Establish monitoring procedures.
5. Establish corrective actions.
6. Establish verification procedures
7. Establish record-keeping and doc

Concepts of HACCP
Control
a. To maintain compliance with established criteria by managing the conditions of
operation
b. The state where the correct procedures are being followed and criteria are being met.

Control Measures – any activity or action that can be used to eliminate, reduce, or prevent any
significant hazard.

Control Point – controlled in any step where biological, physical, and chemical factors can
occur.

16
HMC 1 – Kitchen Essentials and Basic Food Preparation
First Semester 2021 – 2022

Corrective Action – procedures followed when a deviation occurs.

Criterion – a requirement on which a judgment or decision can be based

Critical Control Point - a step where control is applied to meet the acceptable level to
eliminate, reduce, or prevent a food safety hazard.

Critical Limit – a parameter where biological, physical, or chemical must be controlled at a

maximum and/or minimum value to eliminate, reduce, or prevent to an acceptable level the
occurrence of a food safety hazard.

Deviation – failure to meet a critical limit

HACCP Plan – the procedures are needed to be followed based on the principle of HACCP in the
form of a written document.

Kitchen Safety
With complex tasks and the presence of powerful machinery and hot equipment, it
cannot be denied that there are many hazards in the kitchen. Thus, kitchen workers must give
importance and attention to kitchen safety rules.

The Safe Workplace

This section is concerned with how workers may prevent accidents in their workplace.
Accidents can be in the form of cuts, burns, and falls. With this in place, we can still say that
prevention is better that cure; that is why safety is built into the workplace.

The management of a food service operation must see to it that the structure and
equipment have the following necessary safety features:
1. Structure, equipment, and electrical wiring should be in good condition.
2. There should be adequate lighting on workplaces and surfaces and in corridors.
3. Nonslip floors
4. Marked exits
5. Equipment supplied with necessary safety devices
6. Posted emergency telephone numbers
7. Posted emergency procedures, including the Heimlich maneuver for victims of choking.
One or more employees should have received formal training in this procedure. Besides,
it is a good to train one or more employees in cardiopulmonary resuscitation (CPR).
8. Well- planned traffic patterns to avoid collisions between workers.

17
HMC 1 – Kitchen Essentials and Basic Food Preparation
First Semester 2021 – 2022

Preventing Cuts
1. Keep knives sharp. Sharp knives are safer to use than dull ones.
2. Use a cutting board. The cutting board is made to prevent frequent accidents. Do not
use other surfaces for chopping.
3. Always have an eye on work, especially when handling knives. Have only one knife at a
time on the cutting board. Knives not in use should be on the worktable-near but not for
any other tasks.
4. When cutting, make sure that the direction of the blade is away. Utilize knives only for
cutting and not for any other tasks.
5. If a knife is falling, do not attempt to catch it.
6. Do not put knives in a sink where it cannot be seen to avoid injury.
7. Clean knives carefully by wiping it away from the user.
8. Knives should be stored in knife racks when not in use.
9. When carrying knives, always hold it in a downward position, pointing down, with the
edge away. Do not swing the arm.
10. Items that are breakable such as glasses should be kept out of the kitchen.
11. Do not put breakable items in the pot sink.
12. Sweep unbroken glass. Do not pick it up.
13. Discard chipped or cracked dishes and glasses.
14. Drain the sink before trying to take out the glass if there is broken glass in the sink.
15. Dispose of all nails and staples when opening crates and cartons.

Preventing Burns
1. Always assume that all the pots are hot to avoid grabbing it immediately.
2. Dry pad should be used when holding pots as wet ones generate steam that can cause
burns.
3. Pan handles should be kept out of the aisles so no one can bump into them.
4. Fill pans only to the right amount to prevent spilling.
5. If a container is too heavy, get help.
6. When letting steam escape, take the lids off cooking liquids carefully to prevent steam
burns.
7. Long sleeves and a double-breasted jacket should be worn to prevent spilling food on
you.

Preventing and Dealing with Fires

1. Know where extinguishers are located so that it is accessible to use. Know how to use it.
2. Make sure that there is a handy supply of salt or baking soda to put out fires on range
tops.

18
HMC 1 – Kitchen Essentials and Basic Food Preparation
First Semester 2021 – 2022

3. Hoods and other equipment should be kept clean to prevent grease buildup.
4. Smoke only in the designated smoking areas. Kill open butts to prevent it from burning.
5. Exits should always be free from obstacles to facilitate proper evacuation.
6. Make sure that emergency plan is in place.

Preventing Injuries from Machines and Equipment

1. Be appropriately oriented on how to use machines and equipment.
2. Use safety devices on equipment. Set slicing machine at zero (blade closed) when not in
use.
3. Never touch or remove food from any equipment while it is running.
4. Unplug electrical equipment before disassembling or cleaning.
5. Before plugging in equipment, make sure that the switch is off.
6. If hands are wet, never touch or handle electrical equipment, including switches.
7. Aprons must be tucked in. As much as possible, wear properly fitting clothes to avoid
getting them caught in machinery.
8. Use equipment only for its intended purpose.
9. Stack pots and other equipment correctly on pot racks so they are stable and not likely
to fall.

Preventing Falls
1. Clean up spills immediately.
2. To make it less slippery, throw salt on a slippery spot while a mop is being fetched.
3. Keep aisles and stairs clear and unobstructed.
4. Carry objects where you can still see where you are going. Do not carry objects too big
to see over.
5. Walk. Do not run.
6. Stand on a safe ladder, not on a chair or piles of boxes, to reach high sleeves or to clean
high equipment.

Preventing Strains and Injuries from Lifting

1. Do not lift with your back; lift with your leg muscles.
2. Do not turn or twist your back while lifting. Make sure your footing is secure.
3. When moving heavy objects in long distances, use carts or help from others.

19