Safety and Hygienic

Practices in Storing
Salad and Dressing
Prepared by: Apple D. Docasao
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.
Salads don't need much effort to be
made. In fact, the most basic salad might
not even require a knife.
Where do you store salad dressings?

A bottle of salad dressing is rarely consumed

in one sitting and this can apply to any
homemade version you make, too. Storing
salad dressing can be as easy as placing this in
the refrigerator.
Answer the following questions.

1. What are the food sanitation practices?

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2. What are the four steps of the Food Safe Families

campaign to keep food safe:
THANK YOU!