SANITARY PRACTICES IN

PRESENTING SALAD AND

DRESSING

GRP I

WEEK 6
 SANITATION:

is the process of handling food in ways that are clean and

healthy. Safety in the kitchen means using precautionary
methods to prevent an accident. Salad is one of the well-
loved foods for Filipinos. While it is enjoyed by many,
the person who prepares it must always be mindful of the
principles and practices of hygiene and sanitation. The
following practices may help you maintain sanitation,
hygiene, and safety in your kitchen.

GRP I
PROCEDURES AND
SANITARY PRACTICES
IN
PRESENTING SALAD AND
DRESSING

GRP I
IMPORTANCE OF
PRESENTING SALAD
AND DRESSING

1. THOROUGHLY WASH
ALL SALAD INGREDIENTS
BEFORE USING.

GRP I
2.KEEP SALAD
INGREDIENTS WELL
CHILLED
TO KEEP THEM CRISP
AND SANITARY.

GRP I
3. KEEP DRESSINGS
CONTAINING EGG OR DAIRY
PRODUCTS REFRIGERATED
AT OR BELOW 41 0F.
4. CHILL SALAD PLATES
BEFORE PLATING TO AVOID
WILTING GREENS.

GRP I
5. Use gloves or utensils to
handle salad ingredients

BECAUSE IT IS READY-TO-
EAT FOOD

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6. MIX TOSSED SALADS
WITH DRESSING
AS CLOSE TO SERVICE
AS POSSIBLE.

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7. DO NOT
OVERDRESS
SALADS. USE
ONLY ENOUGH
TO LIGHTLY COAT
THE GREENS

GRP I
 OUR MEMBERS REPORTNG
GROUP 1

Mr. Corral Ms. Peleo Mr. Banada

THANKYOU FOR LISTENING!

GRP I