HYGIENE PRACTICES IN

STORING MEAT PRODUCTS

1. See to it that physical
equipment and layout are
conducive to sanitary
practices.
2. Handle, store, and refrigerate
food properly to prevent spoilage
and contamination.
3. Safeguard the food during
distribution and service. 4. Wash
and sanitize dishes, glasses,
utensils, and equipment
5. Clean floors walls, ceilings,
counters, tables, and chairs
regularly.
6. Eliminate vermin and
rodents from food areas.
7. Maintain adequate employer
supervision and a constant
program of education in sanitation
for food service workers.
8. Make sure that food service employees
are in good health, and are not carriers of
communicable diseases. The three principal
groups of communicable diseases that must
be guarded against in public feeding
operations are respiratory, intestinal, and
skin diseases. Require medical examinations
for food service employees.
9. Provide a regular employee
education on food service
sanitation.
Performance Task:
Illustrate the hygienic practices assigned to you
in a construction paper. Color and make it neat
and creative.

RUBRIC:

Relevance to the theme: 10 pts.

Creativity/ Artistry: 10 pts.
Neatness: 5 pts.
Speed: 5 pts.
Workmanship: 10 pts
Total: 40 pts.