EVALUATING FINISHED PRODUCTS (CRITERIA)

 Use of appropriate tools and utensils

 Use of appropriate ingredients
 Marketable qualities
 Pleasant taste
 Well-blended taste
 Tender
 Attractive color
 Safety and sanitation
 Time management
HEALTH AND SAFETY PRACTICES
 Keep the food preparation areas separate from the eating, playing, laundry, bathroom, and toileting
areas. Keep pets and their food out of the food preparation area.
 Never have raw meat or poultry out on the counter or sink near fruits and vegetables, breads, cooked
meats, or prepared foods.
 Always wash hands, utensils, and the counter or sink after handling raw meat or any food product.
 Always put utensils in a safe place before turning your attention away.
 Wash fruits and vegetables thoroughly with water, even if they look clean. Washing removes dirt,
chemicals, and some bacteria.
 Plan ahead to thaw frozen foods in a safe way. Defrost frozen foods in the refrigerator on a low shelf
so the food cannot drip onto other foods, or defrost under cold running water. This will keep them cool
enough to slow the growth of bacteria. You can defrost foods under cold, running water, but never
defrost frozen foods on the counter or in a bowl of standing water.
HEALTH AND SAFETY PRACTICES

 Avoid preparing food when ill. Cover your mouth and nose when sneezing or
coughing to avoid contaminating the food and utensils.
 Keep cold foods until you serve them. Serve cold foods as soon as you take them out
of the refrigerator or keep them cool until you serve them.
 Be sure that meat, fish, poultry, milk and egg products are kept in the refrigerator
until you are ready to serve them.
 Likewise, keep hot foods until they are served (135˚F or above). Serve hot foods right
after they finish cooking. Do not leave them out to cool for too long; serve them
within 30 minutes or refrigerate. If foods that can spoil are left out an unsafe
temperature (between 41˚F and 135˚ for 2 or more hours, throw them out.
HEALTH AND SAFETY PRACTICES

 Always serve appetizer on clean plates or other clean and sanitized

holders. Do not serve food on a bare table.
 Avoid unnecessary handling of ingredients.
 Wash raw food thoroughly before cooking.
 Wipe off dirt from cans before opening canned goods.
 Cover the food properly.
 Store ingredients in properly sealed container.