SANITATION

SANITATION
- Means keeping bacteria
down to a small number as
possible through personal
hygiene and proper food
handling.
SANITATION
- Means keeping the food at
the appropriate temperature
so bacteria already present do
not have a chance to multiply.
SANITARY MEASURES INCLUDES:

-Personal hygiene
-Keeping food,
equipment and the
work area clean
 WORKERS PESONAL HYGIENE
-Remove jewelries and accessories
before working
-Hands should be clean and nails
should be short
-Use appropriate work outfit.
-Keep sick person out of the kitchen
 FACILITIES:
-Sanitize all laboratory equipment,
tools and utensils thoroughly
before after use.
-Air dry all equipment, tools and
utensils to avoid build up of dust
and rust
 FACILITIES:
-Dispose of garbage
properly everyday so as
not to invite rodents and
insects.
PRACTICAL WAYS
OF KEEPING
FOOD CLEAN
 PRACTICAL WAYS OF KEEPING FOOD CLEAN

1. Food should be handled

with clean hands
2. Avoid sneezing and
coughing when handling
food.
 PRACTICAL WAYS OF KEEPING FOOD CLEAN

3. Utensils that fall on the

floor should be washed
well before using them
again.
 PRACTICAL WAYS OF KEEPING FOOD CLEAN

4. Store food supplies in a

clean, dry place to
maintain its freshness.
 PRACTICAL WAYS OF KEEPING FOOD CLEAN

5. Clean cans, bottles and

bags containing ingredients
before opening.
 PRACTICAL WAYS OF KEEPING FOOD CLEAN

6. Keep dry and liquid

ingredients in a sealed
container. Check for its
safety from time to time.
 PRACTICAL WAYS OF KEEPING FOOD CLEAN

7. Separate fresh
vegatables from old ones
before storing.
 PRACTICAL WAYS OF KEEPING FOOD CLEAN

8. Keep food at suitable

temperature. Bacteria
multiply fastest between 15C
and 52C. Keep hot food hot
until served.
 PRACTICAL WAYS OF KEEPING FOOD CLEAN

“hot” means above 60C

where bacteria can no
longer grow. Keep cold
food cold until served.
 PRACTICAL WAYS OF KEEPING FOOD CLEAN

“cold” means below 4C at

refrigerator temperature
or below.
 KEEPING THE
WORK
LABORATORY AREA
CLEAN
KEEPING THE LABORATORY AREA CLEAN

1. Keep the floor area

clean and free from waste,
water and grease.
KEEPING THE LABORATORY AREA CLEAN

2. Keep cabinets dry clean

and closed tightly to keep
away rodents and insects.
KEEPING THE LABORATORY AREA CLEAN

3. Check and clean the

dishwashing area whenever
needed.
KEEPING THE LABORATORY AREA CLEAN

4. Clean tables after using

them
 FACTORS THAT
CONTRIBUTE TO
SUCCESFUL
BAKING
FACTORS THAT CONTRIBUTE TO SUCCESFUL BAKING

-Baking requires accuracy. Any

deviation from the
measurement, procedure and
type of ingredient may greatly
affect the baked products.
 THE USE OF
QUALITY
INGREDIENTS
THE USE OF QUALITY INGREDIENTS

-Always use high quality

ingredients
-Use ingredients indicated
in the recipe.
 THE USE OF
APPROPRIATE
TOOLS AND
UTENSILS.
THE USE OF APPROPRIATE TOOLS AND UTENSILS.

-Utilize standard measuring

cup, glass and spoon.
-Mixing bowl should be large
enough to allow proper
mixing
THE USE OF APPROPRIATE TOOLS AND UTENSILS.

-Use pastry blender

or two knives when
cutting shortening
into flour
 FOLLOWING
CORRECT
PROCEDURES
FOLLOWING CORRECT PROCEDURES

1. Study and follow

the recipe
accurately
FOLLOWING CORRECT PROCEDURES

2. Pre heat the

oven.
FOLLOWING CORRECT PROCEDURES

3.Measure
ingredients
accurately
FOLLOWING CORRECT PROCEDURES

4. Observe hand and

mixing techniques.
FOLLOWING CORRECT PROCEDURES

5. Make use of the

type of pan specified
in the recipe.
FOLLOWING CORRECT PROCEDURES

6. Followed the
specified baking time
and temperature stated
in the recipe
ACTIVITY