Sanitary Practices

when storing
salads and appetizers
 Handle the food properly to prevent
spoilage and contamination.

 Wash utensils and equipment thoroughly.

 Keep off hand to a minimum contact to ingredients and food.

 Keep away from food when you are ill.

 Store food and ingredients properly.

 Safeguard the food during distribution and serving.

  Green Salads are plated in a cold plate.
Avoid plating salads more than an hour
or two before service. Garnish that is
tossed should be added at serving time.

 Refrigerate salads before

serving time.
  Dressing is added immediately before
serving, or serves it on the side.

 Refrigerate salads until serving.

Do not hold more than a few hours,
or the salads will sag. Holding boxes
should have high humidity.

 Do not add dressing to green salads

until serving, or they will sag.
Principles and Practices
of Hygiene in
Preparing Salads
and
Salad Dressing
 Prepare a detergent in a bowl of tap water. Dissolve very well 5g
of powdered or liquid detergent in 4L (1gallon) of water. Make sure
there is no undissolved powder.
 Soak the vegetable in this solution for about 1 minute. Ingredients
that have to be peeled should be washed too.
 Gently wash vegetables and pay special attention to the stems and
leaves.
 Rinse the vegetables in tap water several times to ensure that
there is no remaining detergent or soap.
 The vegetables may further be sanitized in a mild solution of
potassium permanganate or hypochlorite by soaking for about a
minute, then rinsing them.
 Spin-dry the vegetables in a salad spinner, or dry by putting them
on a clean cloth or disposable paper. Make sure that the greens are
dry when combining with the dressing because wet greens will
prevent the dressing from coating the leaves. This makes the dressing
very watery and tasteless and reduces the crispness of the salad.
 Directions: Write TRUE if the
statement is correct and
FALSE if it is incorrect.
1. Refrigerate salads until serving. Hold more than a few hours,
or the salads will sag.
2. Add dressing to green salads until serving, or they will sag.
3. Green Salads are not plated in a cold plate.
___________4. Avoid plating salads more than an hour or two before service.
Garnish that is tossed should be added a serving time.
5. Refrigerate salads before serving time.