MODULE1 Introduction to Kitchen Essentials and Food Safety
Course Learning Outcomes
At the end of this module, the students are expected to:
1. Know and understand the importance of cookery and form part of kitchen essentials.
2. Realize and appreciate the impact of cookery and other kitchen essentials towards the
hospitality industry.
3. Name the restaurateurs and their contributions;
4. Identify kitchen personnel and responsibilities;
5. Realize the importance of sanitation and safety to the discipline of cooking and as form
part of the kitchen essentials.
6. Demonstrate and explain the proper food handling practices and food preparation.
7. Explain and discuss the proper cleaning and sanitizing procedure.
8. Improve and develop pest control system.
9. Examine and explain the impact of a food safety system protocols toward safety and
sanitation.
Course Outline:
 Introduction
 Discussion
 Evolution of Food and Culinary Profiles
 The Classical Brigade System
 Food Safety
 How Food become unsafe
 Key practices for ensuring food safety
 The Flow of Food
 Principles of HACCP
 Cleaning Operation and Pest Control
 Safety in the Workplace
 References
Introduction
Culinary arts, in which culinary means related to cooking, are the cuisine arts of food
preparation, cooking, and presentation of food, usually in the form of meals. People working in
this field especially in establishments such as restaurants are commonly called chefs or cooks,
although, at its most general, the terms culinary artist and culinarian are also used
Learning to cook is not dissimilar to learning to drive a car. The more you do it, the better
you get, but you cannot get better unless you do it. That‘s why, before everything else you must
study first the fundamentals of culinary arts, this will be your basic foundation as you go along
with your chosen career in life. Kitchen is like a battle ground, so you must have your gear to
fight to live your life.
Discussion
Evolution of Food and Culinary Profiles
To understand professional cooking, it is a must to study the history on how food has
evolved from haute cuisine to classic cuisine, nouvelle cuisine, and fusion cuisine.You need to
look back on the different movements and the chefs who created them in order to understand
the different "eras" of eating.
Guilds Had Monopoly on Specialty Food Items
In France during the 18th century, different foods were prepared by guilds in charge of
manufacturing goods. Each guild had a monopoly of its own food specialty. The first restaurant
that opened in 1765, owned by Monsieur Boulanger, claimed sheep feet in white sauce as its
specialty. This was the first establishment to prepare and serve foods on the same premise and
cater to customers who came simply to eat. In the 1800s, Antonin Careme introduced meals
consisting of dozens of elaborate Courses to the French upper class. These meals were
extensively planned with detailed attention given to presentation and garnishment. He created
desserts based on elaborate architectural design, made garnishment and plate presentation an
art form, and standardized the use of roux as a thickener. He designed numerous kitchen tools
and equipment and was the first person to establish recipes in writing. He was known as the
"chef of kings and the king of chefs."
The Epicurean In 1893, Charles Ranhofer published the Epicurean. It contained more
than 3500 recipes. According to him, "sauces and meats should not be repeated in the same
menu;" courses should follow an organized schedule; and high quality seasonal foods should be
the focus of the meal. As the chef of the first American restaurant, Delmonico's in New York
City, he invented baked Alaska and lobster Newburg, and introduced the avocado to New York.
From the elaborate system of haute cuisine with various classifications of sauces,
Auguste Escoffier reduced them to five basic "mother sauces." This gained him the title, the
"father of classic cuisine." The dining room of the Savoy Hotel in London was opened under his
direction together with Cesar Ritz in 1898. Escoffier authored Le Guide Culinaire - a collection of
more than 5000 recipes and garnishes in 1903. He also organized the "kitchen brigade" system
which was basically a line and staff diagram for the kitchen.
By the mid 1900s, Fernand Point became the master of a new food movement based
around lighter and simpler foods. He believed that each dish should be built around one
dominant flavor or ingredient. Point believed that a true chef knows how to modify existing
knowledge of cookery to form his own methods and philosophies. Owner of the Restaurant de la
Pyramide, Point was the instructor of the chefs who brought nouvelle cuisine to great popularity
in the 1970s.
Monsieur Boulanger (1765)
• A Parisian tavern keeper who was first known to open a modern restaurant in 1765.
• Boulanger sold soups, which he called restaurants, derived from the French word restaurer
(to restore or fortify).
• Boulanger served a variety of foods prepared on premises to customers
Chef Marie-Antoine Carême (1784-1833)
• Known as the ―King of Chefs‖ and the ―Chef of the Kings‖.
• Developed Haute Cuisine that refers to high art of French cooking.
• Credited with creating the standard chef‘s hat, the toque.
• Designed and classified new sauces and dishes based on four mother sauces.
• Credited with replacing the practice of service a la francaise (serving all dishes at once) with
the service a la russe (serving each dish in the order printed on the menu)
Chef Georges-Auguste Escoffier (1847-1935)
• Simplification of Classical French Cuisine.
• Rejected the ―general confusion‖ of the old menus in which quantity seemed to be the main
emphasis.
• Called for order and diversity and a careful selection of one or two items per course.
• His dishes had to be harmoniously, and delight the taste with their delicacy and simplicity.
• His recipes and books are still quality references for chefs of today.
• His second major accomplishment was reorganizing the kitchen, and creating a streamlined
workplace. He called this system ―the brigade system‖ and is still used today around the world.
Fernand Point (1897-1955)
• Developed nouvelle cuisine (―new cooking‖) which focused on simple and natural flavors,
resulting in lighter sauces and seasonings and shorter cooking times. His simplicity and
refinement are carried forward by other chefs.
Catherine de‘ Medici (1519-1589)
• Credited in introducing many food innovations to France.
• She was reputed to have arrived in France with her own personal chefs.
• Introduced the use of fork in France
THE CLASSICAL BRIGADE SYSTEM
Brigade de cuisine, a concept developed by Georges Auguste Escoffier, is a system of
hierarchy found in restaurants and hotels in France that employ extensive staff. This structured
team system delegates responsibilities to different individuals who specialize in certain tasks,
and is commonly referred to as kitchen staff in English speaking countries. Only the largest
establishments have an extensive staff of this size. When such a large staff is unnecessary,
certain positions are combined into other positions. In French, the word "cuisine" means
"kitchen," whereas in English, it refers to the type of food or cooking. In same manner, "chef"
means "chief" or "head" rather than the title for a cook.
List of Positions
1. Chef de cuisine (kitchen chef; literally "chief of kitchen")
Supervises staff, trains apprentices, creates menus and new recipes with the assistance
of the restaurant manager. Responsible for overall management of kitchen, maintains sanitary
and hygienic environment for the preparation of food, and makes purchases of raw food items.
2. Sous-chef de cuisine (deputy kitchen chef; literally "sub-chief")
For the management of the kitchen, he/she receives orders directly from the chef de
cuisine, and often serves as the representative when the chef de cuisine is not present.
3. Saucier (saucemaker/sauté cook)
Saucier is a rank just below the chef and sous-chef and is one of the most respected
positions in the kitchen brigade. In large restaurants, prepares sauces, warms hors d'oeuvres,
and completes meat dishes. In smaller restaurants, may work on fish dishes and prepare
sautéed items.
4. Chef de partie (senior chef; literally "chief of party")
Specializes in preparing particular dishes and is responsible for managing a given
station in the kitchen. Those who work in a lesser station are commonly referred to as a demichef or a line cook.
5. Cuisinier (cook) a cook usually prepares specific dishes in a station. Cuisiner is an
independent position that is referred to as a cuisinier de partie.
6. Rôtisseur (roast cook)
Manages a team of cooks that roasts, broils, and deep fries dishes
 Grillardin (grill cook) in larger kitchens, he/she prepares grilled foods instead of the
rôtisseur.
 Friturier (fry cook) in larger kitchens, he/she prepares fried foods instead of the
rôtisseur.
7. Poissonnier (fish cook) A poissonnier prepares fish and seafood dishes
8. Potager (soup cook) in larger kitchens, he/she reports to the entremetier and prepares the
Soups.
9. Legumier (vegetable cook) in larger kitchen, he/she reports to the entremetier and
prepares the vegetable dishes.
10. Pâtissier (pastry cook) Responsible for preparing desserts and other meal-end sweets.
For locations without a boulanger, he prepares breads and other baked items and may also
prepare pasta for the restaurant.
Confiseurin in larger restaurants, he/she prepares candies and petits fours instead of

the påtissier.
Glacier In larger restaurants, he/she prepares frozen and cold desserts instead of the
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patissier.
Décorateur In larger restaurants, he/she prepares show pieces and specialty cakes

instead of the påtissier.
Boulanger (baker) In larger restaurants, he/she prepares bread, cakes, and breakfast
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pastries instead of the pâtissier.
11. Commis (junior cook) A junior cook also works and takes care of the tools for a specific
station, but reports directly to the chef de partie.
12. Entremetier (entrée preparer) prepares soups and other dishes not involving meat or fish
but including vegetable dishes and egg dishes.
13. Apprenti(e) (apprentice) An apprentice, who performs preparatory work and/or cleaning
work, is often a student gaining theoretical and practical training in school and work experience
in the kitchen.
14. Garde manger (pantry supervisor; literally "food keeper") organizes large buffet
displays, and prepares charcuterie items. and is responsible for the preparation of cold hors
d'oeuvres, and salads
15. Tournant (spare hand/roundsman) Assists other positions in kitchen and moves
throughout the kitchen.
16. Boucher (butcher) butchers meats, poultry, and sometimes fish, and he/she may also be in
charge of breading meat and fish items.
17. Aboyeur (announcer/expediter) takes orders from the dining room and distributes them to
the various stations, and may also be performed by the sous-chef de partie
18. Communard prepares the meal served to the restaurant staff.
19. Garçon de cuisine (literally "kitchen boy") in larger restaurants, he/she performs
preparatory and auxiliary work for support.
20. Plongeur (dishwasher) generally, he/she cleans dishes and utensils, but may be entrusted
with basic preparatory jobs.
21. Marmiton (pot and pan washer) in larger restaurants, he/she takes care of all the pots
and pans instead of the plongeur.
Food Safety
Introduction
Sanitation and safety minimize the risk of foodborne illness in food laboratories if food
handlers have the knowledge and understanding of practicing it correctly. Food borne illness is
the greatest danger to food safety. A foodborne illness is a disease carried or transmitted to
people by food. It could result to illness or diseases to an individual that would affect their
overall health, work and personal lives. Common causes of foodborne illness are failure to
practice personal hygiene. Another is failure to receive, store, prepare, cook, hold and serve
food at its proper time and temperature. Lastly is through the use of poor cleaning and sanitizing
procedures. In this there is a need to understand deeply how to practice safety standards in our
academic and skills HRM laboratories.
Food safety standards refer to the formal documents containing the requirements that
foods or food processors have to comply with to safeguard human health. They are
implemented by authorities and enforced by law; and are usually developed and published
under the auspices of a national standards body. (Food Safety Act of 2013)
Food safety is a systematic study describing handling, preparation, and storage of food
to prevent foodborne illness. This consists of a number of procedures that should be followed to
avoid potentially severe health hazards.
How Food Becomes Unsafe
There are three categories that may cause foodborne illness. These are poor personal hygiene,
time temperature abused and cross contamination.
Poor Personal Hygiene
Individuals with unacceptable personal hygiene can contaminate food or food contact surfaces,
and cause illness. Common factors that resulted in foodborne illness are as follows:
1. Food handlers who fail to wash their hands properly after doing different task, using toilet
Facilities or after any other potential contamination;
2. Food handlers who cough or sneeze on food;
3. Food handlers who do unsanitary habits and actions that may contaminate food such as
touching or scratching an open sores, cuts, or boils and then touch the food they are
serving or preparing.
Time Temperature Abuse
Food has been time temperature abused anytime it has been allowed to remain too long at the
temperatures favorable to the growth of microorganism. Common factors are the following:
1. Failure to cool foods properly;
2. Failure to cook or reheat foods to proper temperature that kill microorganism;
3. Preparation of foods a day or more before they are served;
4. Failure to hold or store food at required temperatures.
Cross-Contamination
Cross-contamination occurs when microorganism are transferred from one surface or food to
another. Common factors are the following:
1. Adding raw, contaminated ingredients to foods that receives no further cooking
2. Hands that touch contaminated (usually raw) food and then touch cooked or ready to eat
food
3. Allowing raw food to touch or drip fluids onto cooked or ready to eat food
4. Food contact surfaces(such as equipment or utensils) that are not cleaned and sanitized
before touching cooked or ready to eat foods
5. Contaminated cleaning cloths that are not cleaned and sanitized before being used on
other food contact surfaces
Key Practices for Ensuring Food Safety
There are a number of ways in which food can become contaminated. Some foods are
more hazardous than others and unsafe practices lend themselves to the spread of
contamination. The important thing to remember is that foodborne illness can be prevented
through proper procedures in storing, preparing and serving food. The most crucial elements
are personal hygiene, time and temperature, and preventing cross-contamination.
Practicing Good Personal Hygiene
Good personal hygiene is the responsibility of each individual. Features of good
personal hygiene include the following:
1. Proper hand washing. Hand and fingernails should be washed and cleaned thoroughly
before handling food, between each task , and before using food preparation equipment.
2. Strictly enforced rules regarding eating, drinking, and smoking. These activities are
prohibited while preparing or serving food, or while in areas used for washing equipment
and utensils.
3. General cleanliness. Required are daily bathing, clean hair, and clean clothing. Jewelry,
including wrist watch,are not to be worn during foodservice operations.
4. Preventing crew who are ill from working with food. Cuts, burns, and sores must be
properly cleaned and covered, these and other sickness, including diarrhea, should be
referred to the ship‘s doctor. Food handlers with diarrhea cannot be allowed to work.
Proper Hand washing Techniques
To wash your hands properly, follow these simple steps:
1. Wet your hands with warm water and soap.
2. Firmly rub one hand against the other for 20 seconds. Do not miss your wrist and back of
your hands.
3. Pay special attention to the area between your fingers and under nails by using a
nailbrush.
4. Rinse under running water, allowing the water to flow from above the wrists down to the
fingertips.
5. Dry your hands with a clean, single-use paper towel.
6. Use the towel to protect your hands as you turn the faucet off.
Rules of Good Personal Hygiene:
Enter Proper Working Clothes
The contamination of food can be prevented by food handlers wearing the proper work
clothes. All food service crewmembers must be physically clean and wear clean garments
when working in food service areas. Clothing and personal effects of food service personnel
must not be kept in food preparation in serving areas; nor must crew use these same areas for
changing their clothes
1. Caps, hair nets or other effective hair restraints must be worn to prevent hair from falling
into food. When entering food service areas , personnel allowed to maintain beards must
completely cover their beards with a ― snood‖ or beard bag at all times while preparing ,
handling and serving food or while cleaning and sanitizing food-contact surfaces.
2. Food handlers must wear clean uniforms and aprons every day.
3. Jewelry is not permitted while working. Only a plain band wedding ring is permitted. Items,
such as rings and bracelets, easily collet bacteria and are difficult to clean. Other jewelry
also presents hazards since they may accidentally fall into the food during preparation or
serving.
4. Clean clothes, as well as linens, must be stored in a clean place protected from
contamination. Soiled clothes and linens must be stored in non-absorbent containers or
washable laundry bags until removed for laundering.
Standards to Remember
1. Food handlers are not allowed to eat, drink or smoke in food preparation and food service
areas, because hand to mouth contact may result in contamination of food or food
handling equipment.
2. Personnel must use disposable plastic gloves when handling ready-to-eat foods that will
not undergo further cooking. Gloves must be discarded and replaced whenever torn,
punctured or contaminated.
3. Food handlers must keep their nails clean and trimmed short and special attention must
be directed to 5the cleanliness of hands.
4. The manner in which employees perform their daily duties is as important as their
cleanliness and good hygiene practices. Both factors are interdependent, because an
unclean employee cannot handle food in a sanitary fashion, and even the cleanest
employee soon accumulates excessive soil, if proper sanitary procedures are not
followed.
5. Unsanitary and unsightly personal practices, such as scratching the head, placing the
fingers in or about the mouth or nose, or not covering mouth while sneezing or coughing,
may not only result in food contamination, but may also affect guest contact with soiled
surfaces of tableware or linens, because such action exposes them to health hazards and
increases the possibility of disease transmission to guest and crew.
6. Personal medications must not be stored in food storage, food preparation or food
service areas.
Controlling Time and Temperature
Microorganisms pose the largest threat to food safety. Like all living organism, they
cannot survive or reproduce outside certain temperature limits. The chart to the right shows how
time and temperature is controlled throughout the flow of food to minimize microbial growth.
Preventing Cross- contamination
Food handlers must be carefully trained to recognized and prevent cross-contamination
of micro-organism between foods and food-contact surfaces. Some of the ways to prevent
cross-contamination include the following:
• Hand washing is required when working with raw foods. Crew members should never touch
raw foods and then touch ready – to- eat foods without first washing their hands.
• Raw or contaminated foods must not be allowed to touch or drip fluids unto cooked or
ready-to-eat foods.
• Clean and sanitize food-contact surfaces (such as equipment or utensils) that touch
contaminated food before they come in contact with cooked or ready-to-eat foods.
• Clean and sanitize cleaning cloths between each use.
TYPES OF CONTAMINANTS
A. Biological Contaminants – microbial contaminant that may cause foodborne illness. It
includes Bacteria, Viruses, Parasites and Fungi and
Biological toxins
BACTERIA
A living microorganisms that most commonly involved
in food spoilage and foodborne illness.
Needs of Bacteria to grow and reproduce
 Food -Bacteria need nutrients most specifically
protein and carbohydrates to grow. These proteins
can be found in food items such as meat, poultry, dairy
products and eggs.
 Appropriate level of acidity-The pH (potential
of Hydrogen) measures the acidity and alkalinity of the substance. The pH scale ranges
from 0 to 14.0. Food with pH between 0 to 7.0 is acidic while pH between 7.0 to 14.0 is
alkaline and 7.0 is neutral. Food microorganisms do not grow in highly acidic or highly
alkaline food. They grow best in pH between 4.6 to 7.5 which includes most food that
we eat.
 Temperature- Foodborne microorganism grow well in the temperature of 41 F to 140 F.
This is known as Temperature Danger Zone.
 Time- Microorganisms need time to grow. Bacteria can double the population every 20
minutes.
 Oxygen-Some microorganism need oxygen for them to grow which is called aerobic,
those do not need oxygen is called anaerobic and those can survive even with or without
oxygen is called facultative.
 Moisture-Moisture is important factor in bacterial growth. The amount of water available
for bacterial activity.
Water Activity level – is the measure of the amount of water that is not available for bacterial to
grow. (0- 10)
VIRUSES
Microbes are single-celled organisms that can perform
the basic functions of life — metabolism, reproduction,
and adaptation. Viruses can‘t metabolize nutrients,
produce and excrete wastes, move around on their own,
or even reproduce unless they are inside another
organism‘s cells. Viruses are the simplest and tiniest of
microbes; they can be as much as 10,000 times smaller than bacteria. Viruses consist of a
small collection of genetic material (DNA or RNA) encased in a protective protein coat called a
capsid and are some may survive in freezing and cooking
PARASITE
A parasite is an organism that lives by feeding upon
another organism. Parasites living in the human body
feed on our cells, our energy, and our blood, the food
we eat and even the supplements we take.
There are several types of parasites: protozoa are
single celled organisms that are only visible under a
microscope, while worms come in all sizes from
threadworms, which measure less than one
centimeter, to tapeworms that grow up to 12 meters in
length. They grow naturally in many animals such as
pigs, cats and rodents. They can be killed by proper
cooking or freezing
How can I get a Parasite?
a. Contaminated or unfiltered water
b. Contaminated soil
c. Contaminated fruits and vegetables
d. Raw or rare meat
e. Pets Mosquitoes Contact with feces
f. Contact with someone with parasites
FUNGI
1. Fungi are a group of organisms and micro-organisms that are classified within their own
kingdom, the fungal kingdom, as they are neither plant nor animal.
2. Fungi draw their nutrition from decaying organic matter, living plants and even animals.
3. Many play an important role in the natural cycle as decomposers and return nutrients to
the soil, they are not all destructive.
4. Fungi usually reproduce without sex. Single-celled yeasts reproduce asexually by budding.
Examples of Fungi are:
Mold
 Mold cause spoilage in food and could cause illnesses
 They grow under almost any conditions, but grow well in sweet, acidic food with low
water activity.
 Freezing temperatures prevent or reduce the growth of molds, but not destroyed
 Some molds produce called ―aflatoxins‖
Yeasts
 Yeast also causes food spoilage. Yeast spoilage produce a smell or taste of alcohol.
They appear in pink color discoloration
Preventing Biological contaminant:
 Purchase foods only on reputable supplier
 Do not use wild mushrooms
 Maintain good personal hygiene
 Observe proper hand washing
 Clean and sanitize equipment
 Maintain clean and sanitize facilities
 Control pests
4.
5.
6.
7.
B. Physical Contaminant – any foreign object that
accidentally find its way into food
Examples:
- Hair
- Staple wire
- Dust
Preventing Physical Contaminants:
1. Wear hair restraint
2. Avoid wearing jewelry when preparing,
cooking and holding foods (ring, earrings)
3. Do not carry pencil or pen
Do not wear nail polish or artificial nails when working with foods
Clean can openers regularly
Remove staple wire in the receiving area
Place shields on lights
C. Chemical Contaminant – a chemical substance that can cause food borne illness.
Substances normally found in restaurant
Examples:
 Toxic metals
 Pesticides
 Cleaning product
 Sanitizers
 Preservatives
 Preventing Chemical Contaminants:
Teach employees how to use chemicals
 Store chemicals in original containers to prevent accidental misuse, as well as leakage
into food
 Make sure labels are clearly identify chemical contents of chemical containers
 Always chemical according to chemical recommendation
 Always test sanitizing solution
 Wash hands thoroughly after working with chemicals
 Wash foods in cold running water
 Monitor pest control operator and make sure chemicals do not contaminate foods
Utensils and equipment containing potentially toxic metals:
 Lead
 Copper
 Brass
 Zinc
 Antimony
 Cadmium
The Flow of Food
Food Flow is the path food takes from receiving and storage through preparation and cooking,
holding, serving, cooling and reheating.
Receiving
Every food product delivered to ships should be inspected carefully for damage or
potential contamination. Temperatures of products should be checked. While receiving
temperatures for fresh foods are specific to the product, frozen foods should always be received
frozen. In addition, note each food‘s appearance, texture and smell.
Here are some general guidelines on receiving deliveries:
 Inspect deliveries immediately. The Provision Master must complete a Food and
Beverage Receiving Log for every delivery received on the ship. The provision Master
and Inventory Officer must either accept the sign for deliveries, or the Services Director
must reject them due to discrepancies, poor quality, or safety problems. The inspection
must take place on the pier prior to taking deliveries onboard, and it includes a
verification of the delivery truck temperature and condition.
 Inspect deliveries properly. Do thorough visual inspections of dry food deliveries and
verify proper labeling, expiration date, and condition of packaging; it is sufficient to open
a couple of boxes of each product. Spot-check weights and select items at random to
enter into the log. Verify and record temperatures of all the refrigerated and frozen foods
with a sanitized food probe thermometer or thermocouple.
 Plan ahead for shipments. Have clean hand trucks, carts, trolleys, and containers
available in the receiving area. Make sure that enough space is available in walk-ins and
storerooms prior to receiving food products.
 Have the right information available. Receivers shall have a purchase order or order
sheet ready to check against supplier‘s invoice. When making entries into the ship‘s
Food and Beverage Receiving Log, food product quantities, quality specifications or
condition, product temperatures, and other notes must be indicated.
 Correct mistakes. If any products are damaged, not at the correct temperature, or not
delivered to specifications, do not accept them. Corrective action taken in case of any
reported problems must be recorded in the Food and Beverage Receiving Log.
 Keep the receiving area clean and well lighted. To discourage the pests and rodents.
General Receiving and Storing Principles
Food supplies should only be purchased from reputable, reliable sources that have been
approved. Receiving practices include inspection of not only appearance, but temperatures of
potentially hazardous food. When storing food products, proper temperatures, air circulation,
and humidity retard food spoilage and growth of pathogenic organism. Food items must be
stored on shelves as appropriate in a manner that is safe, facilities proper cleaning, promotes
adequate air circulation, and prevents insect and rodent harborages.
PRODUCT
Beef
Pork
Receive at
41⁰F or lower
ACCEPT
Color : bright cherry red
Pink lean, white fat
Texture: firm, spring back
when touched
Poultry
Receive at
41⁰F or lower
Color: no discoloration
Texture : firm, springs back
when touched
Fish
Receive at
41⁰F or lower
Color : bright red gills,
bright shinny skin
Odor
:
mild
ocean,
seaweed smell
Eyes : bright, clear, full
Texture : firm flesh, springs
back when touched
REJECT
Color : brown, greenish,
purple blotches
Texture: slimy, sticky, dry
Packaging:
broken
cartons,
Dirty
wrappers,
torn
packaging
Color : purple, green
discoloration
Texture : stickiness under
the wings or around the
joints
Freezer burn, dark wing tip
Odor
:
abnormal,
unpleasant
Color : dull, gray gills, dull,
dry skin
Odor : strong, fishy
ammonia smell
Eyes : cloudy, red rimmed,
sunken
Texture : soft, leaves
imprints when touched
Shellfish
Receive at
45⁰F or lower
Crustacea(shrimp, crabs)
Receive at
45⁰F or lower
Odor
:
mild
ocean,
seaweed smell
Shells : closed, unbroken
(indicates shell
Fish is alive)
Odor
:
mild
ocean,
seaweed smell
Shell : hard and heavy
Odor : strong fishy smell
Shells : open, do not close
when Tapped
Texture : slimy, sticky and
dry
Odor : strong fishy smell
Shell : soft
Eggs
Receive at 45⁰F or lower
Odor : none
Shells : clean, unbroken
chalky
butter, Milk : sweet flavor
Butter : sweet flavor,
uniform color
Firm texture
Cheese : typical flavor,
uniform color
Odor : sulfur smell
Shells : dirty cracked,
shiny
Dairy
(milk,
Milk : sour, bitter, moldy
cheese)
taste, putrid odor, curdled
Receive at
consistency
41⁰F or lower
Expired dates
Butter : sour, bitter, moldy
taste
Cheese : unnatural mold,
uneven color, abnormal
flavor and color
Frozen Processed Foods Package intact and in good Torn packages, with holes
(cold cuts, frozen fruits & condition
Appearance
of
large
veg)
Presence of small crystals crystals
(evidence
of
Receive at
thawing and refreezing)
41⁰F or lower
Fluids and frozen liquids at
the bottom
Water
stains
in
the
package
Ice Cream
Tightly sealed cartons, no Large crystals
Receive at 6⁰F-10⁰F
ice crystals
Indicating thawing and
refreezing
Canned Goods
Packaging intact
Swollen, leaking, rusty,
dented cans, flawed seals,
without label
Dry Foods
Packaging
intact,
dry Damp moldy container,
undamaged
Insect infestation
Types of Thermometer: Bi- Metallic Stemmed Thermometer - most commonly used in the
food service operations.
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Reads in 1-2 minutes
Place 2-2½" deep in thickest part of food
Can be used in roasts, casseroles, and soups
Not appropriate for thin foods
Can remain in food while it's cooking
Heat conduction of metal stem can cause false
high reading
Digital Thermometer
• Reads in 10 seconds
• Place at least "½" deep
• Gives fast reading
• Can measure temperature in thin and thick foods
• Not designed to remain in food while it's cooking
• Check internal temperature of food near the end of cooking time
Calibrating Thermometers
Most digital and bi-metallic stemmed probe thermometers can be calibrated easily. Two
accepted methods of calibrating thermometers are the ice-point and the boiling-point methods.
Ice Point Method
STEPS
PROCESS
NOTES
1
Fill a large glass with 50% of crushed Stir the mixture well.
ice and 50% of cold potable water.
2
Put the thermometer or probe stem
into the ice water so that the sensing
area is completely submerged. Wait
15 seconds after the thermometer
indicators stops.
Do not let the stem touch
the bottom or sides of
the
glass.
The
thermometer stem must
remain in the ice water.
3
Hold the adjusting nut securely and Press the reset button on
rotate the head of the thermometer digital thermometers to
until it reads 0‘C (32‘F)
adjust the readout.
Boiling Point Method
STEPS
PROCESS
1
Bring potable water to a boil a deep
pan.
2
Put the thermometer or probe stem
into the boiling water so that the
sensing
area
is
completely
submerged wait 15 seconds after the
thermometer indicators stops.
3
Hold the adjusting nut securely and
rotate the head of the thermometer
until it reads 100‘C (212‘F), or the
appropriate boiling temperature.
NOTES
Do not let the stem touch
the bottom or sides of
the
pan.
The
thermometer stem must
remain in the boiling
water.
Press the reset button on
digital thermometers to
adjust the readout
Storage
A few general rules are to be applied to most storage situations:
1.
2.
3.
4.
Use the first in, first out (FIFO). Products must be stored with the earliest ―use-by date‖ in
front of products with later dates.
All foods prepared in advance must be promptly stored in refrigerators with air
temperatures at or below 4‘C (39‘F).
Keep potentially hazardous foods out of the temperatures danger zone of 4‘C to 60‘C (39‘f
to 140‘F). Store deliveries as soon as they have been inspected. Take out only as much as
is required for preparation.
All foods should be tightly wrapped in clean and moisture-proof materials. Food, whether
raw or prepared, if removed from the container or package in which it came, must be stored
5.
6.
7.
8.
9.
10.
11.
12.
in a clean. Covered container.
Keep all storage areas clean and dry. Clean up spills and leaks right away to keep them
from contaminating other foods.
Store foods only in areas designated for them. Do not store food products near chemicals
or cleaning supplies: in restrooms, locker rooms, in warewashing areas, garbage rooms,
janitor closets, and vestibules: or under stairways or pipes of any kind.
Clean trolleys, carts, transporters, and trays often.
Store dry foods at least six (6) inches (15 cm) off the deck, away from bulkheads, and out
of direct sunlight.
Store foods in their original packages, whenever possible. Once opened, store product in
tightly covered containers. This will prevent insects, rodents, and micro-organisms from
contaminating the food.
Store cooked or ready-to-eat foods, and raw poultry, meat or seafood in the following
manner: in separate refrigerators or freezers;
In separate sections of the same refrigerators or freezer.
Make sure storerooms are well ventilated.
Preparation
4 Safe Methods to Thaw Foods
1. Inside the refrigerator at the temperature of 41°F or below.
2. Under cold running water
3. In a microwave oven
4. As a part of cooking process
Guidelines for Pre-Preparation
Pre-preparation usually takes place at room temperature this stage is one of the most
common points of contamination and cross contamination.
1. Wash hands correctly before preparing foods.
2. Don‘t prepare in advance if it‘s not necessary.
3. Prepare food in small batches and place them immediately inside the refrigerator
4. Wash fruits and vegetables prior to peeling and cooking
5. Keep raw products from ready to eat foods
6. Wash hands, sanitize cutting boards, knives after every food preparation
7. Use batter, marinade in single use only and discard if there are some left.
8. Use single use gloves properly
Cooking
Guidelines for cooking foods
1. Stir foods cooked in deep pots frequently to ensure even heat distribution
2. Avoid overloading fryers
3. Regulate uniform size and thickness of meat and vegetable to ensure even cooking.
4. Never interrupt cooking process. Partially cooked meat may encourage bacterial growth.
5. Use clean and accurate thermometer to monitor internal temperature.
6. Always cook food to the required internal temperature and appropriate time
7. Use a serving utensil or single use glove to avoid cross contamination
8. Taste food correctly to avoid cross contamination. Place a small portion of food in a bowl
and step away from the food. Taste it with a teaspoon. Wash hands before and after
tasting the food.
Cooking Requirements for Specific Food Minimum Internal Cooking Temp.
Product
Poultry (whole & ground)
165⁰F – 212 ⁰F for 15 seconds
Stuffing, Stuffed Meat
165⁰F ⁰F for 15 seconds
Dishes combining raw & cooked food
Ground Meat (beef, pork, fish)
Pork, Beef, Veal, Lamb
Fish
Shell Eggs
165⁰F for 15 seconds
155⁰F for 15 seconds
145⁰F for 15 seconds
145⁰F for 15 seconds
145⁰F for 15 seconds
Holding & Serving
Holding Hot Food
Do’s
1. Only use hot-holding equipment that can keep food hot all the time
2. Stir food at regular intervals to distribute heat evenly
3. Keep food covered.
4. Check internal food temperatures at least every two hours using food thermometer
5. Discard potentially hazardous food after four hours if it has not been held at or above
140°F
6. Never mix freshly prepared food with food being held for service
Don’t
1. Never use hot-hold equipment to reheat equipment to reheat food
2. Never mix freshly prepared food with food being held for service.
Holding Cold Foods
Do’s
1. Only use cold-holding equipment that can keep food at 41⁰F or lower.
2. Check internal food temperatures at least every two hours.
3. Protect food from contaminants with covers
Don’t
Do not store food directly on ice. Place food in pans or plates first
Serving Food
Do’s
1. Store serving utensils properly
2. Use serving utensils with long handles
3. Use clean and sanitized utensils for serving
4. Practice good personal hygiene
5. Minimize bare-hand contact with cooked and ready to eat food
6. Handle glassware and dishes properly.
7. Hold flatware and utensils by handles.
8. Use plastic or metal scoops or tongs to get ice.
9. Never use cloth meant for cleaning food spills for any other purpose.
Don’t
1. Never stack glassware or dishes when serving.
2. If possible, do not assign employees to more than one job during a shift
Cooling & Reheating
1. Food being cooled in the refrigerator should be loosely covered.
2. Use shallow, pre-chilled pans (not more than 4 inches deep)
3. Stainless steel container cool faster than plastic
4. Use quick chill unit rather than refrigerator
5. Pre-chill foods in a freezer for about 30 minutes before refrigerating.
6. Never cool food at room temperature
7. Reheat food only one time at a temp of 165°F for 15 seconds
8. Never mix left over food with freshly cooked food
Principles of HACCP
A Hazard Analysis Critical Control Point (HACCP) is a dynamic process uses a
combination of proper food handling procedure, hazard and risk analysis, monitoring techniques
and record keeping ensuring that the food serve is safe.
The HACCP system is based on the idea that if biological, chemical or physical hazards are
identified at specific points within the flow of food, they can be prevented, eliminated or reduced
to safe levels. This system helps to do the following:
 Identify the foods and procedures that are most likely to cause foodborne illness
 Develop procedures that will reduce the risk of foodborne illness outbreak
 Monitors procedures to keep food safe
 Verify that the food served is consistently safe
This system is based on the seven basic HACCP principles. Each principle builds upon the
information gained from the previous principle. For the plan to be complete, seven principles
must be considered in order.
Principle One: Conduct a Hazard Analysis
Hazard analysis is the process of identifying and evaluating a potential hazard associated with
food.
Steps in performing hazard analysis
 Identify the potential food hazards – identify any food that may become contaminated if
handled incorrectly at any step in its flow through the establishment or that may allow the
growth of harmful microorganisms.
 Determine where hazards can occur in the flow of food – for each item in your list of
potentially hazardous food, identify the steps in its flow through the establishment. For
each step, identify any potential adverse condition the food might be exposed to.
Consider also equipment in the operation that might affect the food.
 Group food by how it is processed in your establishment. Groups include:
 Food prepared and served without cooking (salads, raw oysters, cheeses, and sandwich
meats)
 Food prepared and cooked for immediate service (hamburgers, scrambled eggs, and hot
sandwiches)
 Food prepared, cooked, held, cooled, reheated and served (chili, soups, and sauces)
 Identify your customer – if customers are very young or elderly or people who are ill or
immune compromised.
Principle Two: Determine Critical Control Points
Find any step in the flow of food where physical, chemical or biological hazards can be
controlled; this is a Control Point (CP). Assess whether the CP is critical. Determine if it is the
last step where you can intervene to prevent, control or eliminate the growth of microorganisms
before the food is served. If it is, this is called Critical Control Point (CCP). Cooking, chilling, or
holding are typically CCPs. However, these may not be the CCPs for all foods or all processes
at work stations.
Principle Three: Establish Critical Limit
When establishing critical limits keep in mind that it must be:
 Measurable (time, temperature)
 Based on scientific data such (FDA Food Code)
 Clear and easy to follow
Principle Four: Establish Monitor Procedures
Monitoring lets you know that critical limits are being met, and that you are doing things right.
To develop a successful monitoring program, you need to focus on each CCP and establish
clear directions that specify the following:




How to monitoring the CCP. This depends on the critical limits you have established and
might include measuring time, temperature, pH, oxygen, water activity
When and how often to monitor the CCP. Continuous monitor is preferable but not
always possible. Regular monitoring intervals should be determined based on the
normal working condition in your establishment, and depend on volume.
Who will monitor the CCP. Assign responsibility to a specific employee or position and
make sure that person is trained properly.
Equipment, materials or tools. Food thermometer
Principle Five: Identify Corrective Actions
Corrective actions are predetermined steps taken when food doesn‘t meet a critical limit.
Remember this is the last opportunity you have to ensure the safety of the food served.
Corrective actions might include the following:
 Continuing to cook the food the required minimum internal temperature
 Throwing food away after a specified amount of time
 Rejecting a shipment that is not received at the temperature you specified
Principle Six: Verify that the system works
After you have developed your HACCP system, you need to confirm that it works according
to the plan. This is called verification.
 CCP or critical limits you have selected are appropriate
 Monitoring alerts you to hazards
 Corrective actions are adequate to prevent food borne illness from occurring
 Employees are following established procedures.
 Critical limits are frequently not being met
 Receive a food borne-illness complaint
 Your menu, equipment, processes, suppliers or products change
Principle Seven: Establish Procedures for Record Keeping and Documentation
Recording how food is handled as it flows through the establishment is important to the
success of a HACCP system.
Proper records allow you to:
 Document that you are continuously preparing and serving safe food
 Identify when your procedures should be modified due to food safety problems that have
been noted.
Cleaning Operations and Pest Control
Food Safe Facility Operation
A food safe food service begins with a facility that is clean and good repair. It is important to
eliminate hard to clean areas and faulty equipment. Get rid of dirty surroundings that will attract
bugs and other pests
Characteristics of Food Safe Facilities:
Ceiling, Walls & Floors
 Clean walls with cleaning solution daily
 Sweep and vacuum floors daily. Spills should be clean immediately
 Swab ceilings instead of spraying them, to avoid soaking lights and ceiling fans
 Clean light fixtures with sponge or cloth
 Establish a routine cleaning schedule
Ventilation
1. Use exhaust fan to remove odors and smoke
2. Use hood over cooking areas and dishwashing equipment
3. Check exhaust fan and hood regularly, make sure it is working and cleaned properly
4. Clean hood filters regularly as instructed by the manufacturer
Rest rooms
1. Warm water at 100⁰F for hand washing
2. Liquid soap, toilet paper, paper towels or hand dryer should have adequate supply
3. Garbage can should have a foot pedal cover
4. Door should be self-closing
5. Remove trash daily
Garbage & Garbage Collections
1. Garbage must be kept away from food preparation areas.
2. Garbage containers must be leak proof, water proof, pest proof and durable,
3. Garbage should be cleaned and sanitized regularly inside and out
Pests
Cockroaches
1. Any place that is dark, warm, moist and hard to clean
2. Holes, boxes, seams of bags folds of paper
3. Seeing one in day is sign of serious infestation
4. Strong oily odor
5. Feces like pepper grains
6. Dark capsule-shaped egg cases
Flies
1. Enter through tiny holes size of pinhead
2. Contaminate with mouth, hair, feces, feet
3. Lay eggs in warm decaying material, away from sun
Rodents Signs:
1. Droppings
2. Gnawing
3. Tracks in dust
4. Nesting materials
5. Holes in baseboards and walls
Pest Control Program
Cleanliness and maintenance are keys in preventing pest infestation. By nature food
service environment is prone to problems with pests. Pest may be brought in when other foods
and other supplies are delivered. They may also enter the building through gaps in floors or
walls.
1. Have ongoing pest prevention program and regular pest control by a licensed pest
control operator
2. Fill in opening or cracks in walls and floors
3. Fill opening on pipes or equipment fittings
4. Screen all windows, doors, and other outer. Keep them in good repair
5. Use self-open door that open outward
6. Inspect food supplies before storing or using them
7. Keep foods in a tight fitting lid containers
8. Don‘t store foods directly on the floor
9. Remove and destroy food that is infested
10. Maintain proper temperature in storage areas
11. Clean grease traps regularly to prevent drain blockage which causes unpleasant odor
that may attract pests.
Safety in the Workplace
The management of a food safety operation must see to it that the structure and equipment
have necessary safety features:
• Safe structure, equipment and electrical wiring
• Adequate lighting on work stations
•
•
•
•
•
•
Non-slippery floors
Clearly marked exits
Accessibility of emergency equipment such as fire extinguisher and first aid kits
Poster emergency telephone numbers
Clearly posted emergency procedures including the Heimlich maneuver for victims of
choking
Established smooth traffic pattern among workers to avoid collision
Preventing Cuts
• Keep knives sharp. A sharp knife is safer than dull one because it requires less pressure
and less likely to slip
• Do not put knives in a sink, under water or any other places where it cannot be seen
• Use knives only for cutting, not for any other purpose
• Clean knives carefully with the sharp edge away from you
• Store knives in a safe rack when not in use
• Carry knives properly. Hold the knife beside you, point down, with the sharp edge back and
away from you. Do not swing your arm.
• Pay attention to your work when using a knife or cutting equipment.
• Do not try to catch a falling knife.
• Use cutting boards. Do not cut against a metal surface.
• Keep breakable items, such as dishes and glassware out of the food production area.
• Sweep up, don‘t pick broken glass.
• Use special containers for broken dishes and glasses. Do not throw it with other garbage.
• If there is broken glass in the sink, drain the sink before trying to take out the glass.
• Remove all nails and staples when opening crates and cartons and dispose them.
Preventing Burns
• Wear complete kitchen uniforms.
• Do not grab a hot pot handle with bare hands, use pads or towels.
• Do not fill pans as full as they are likely to spill hot foods.
• Get help when moving heavy containers of hot food.
• Open lids away from you to let steam escape safely.
• Make sure gas is well vented before trying to light ovens and pilot lights.
• Strike matches before turning on the gas, and strike matches away from your body.
• Always warn people when you are walking behind them with hot pans or when you are
walking behind someone who is working with hot item.
Preventing Fires
• Know where fire extinguisher is located and learn how to use them.
• Use the right kind of fire extinguisher for each of the three classes of fire.
• Class A fires: wood, paper, cloth, ordinary combustibles.
• Class B fires: burning liquids, such as grease, oil, gasoline solvent
• Class C fires: switches, motors, electrical equipment and so forth
• Never use water or a class A fire extinguisher on a grease fire or electrical fire, for you will
only spread fire.
• Keep a supply of salt or baking soda handy to put out fires on range tops.
• Do not leave hot pots unattended on the range.
• Smoke only in designated areas.
• If a fire alarm sounds and if you have time, turn off all gas and electric appliances before
leaving the building.
• Keep exits free from obstacles.
• Establish and post a plan from emergency evacuation, clearly identifies routes and exits.
Preventing Injuries from Machines and Equipment
• Do not use any equipment unless you understand its operation.
• Do not touch or remove food from any kind of equipment while it is running, not even with a
spoon or spatula.
• Switch off before plugging in equipment.
• Unplug electric equipment before disassembling or cleaning.
• Do not touch or handle electric equipment, including switches, if your hands are wet.
• Use equipment only for the purpose intended and place them on their proper racks when not
in use.
Preventing fall
• Clean up spills immediately. Mop it right away.
• Keep aisles and stair clear and free from obstruction.
• Do not carry objects that may block your eyes.
• Walk, don‘t run.
• Use ladder, not chairs or piles of boxes, to reach high shelves or to clean high equipment.
Preventing Strains and Injuries from Lifting
• Lift with the leg muscle, not the back.
• Make sure your footing is secure and do not turn or twist your back while lifting.
• Use a cart to move heavy objects in long distances or get help.
Kitchen first aid
Make sure you know how to handle kitchen first aid during the following situations:
Burns
After a burn you may notice blisters forming. These thin ‗bubbles‘ are caused by tissue fluid
leaking into the burnt area just beneath the skin‘s surface. If suffering in minor burn here‘s what
to do:
1.
2.
3.
4.
Run the affected area under cold water for at least ten minutes.
Gently remove any jewelry before the area begins to swell.
When the burn is cooled, cover it with cling film to prevent infection.
Seek medical advice if the burn is larger than the size of the casualties own hand.
Cuts
Cuts are normally easily controlled with pressure and elevation. To control bleeding and
minimize the risk of infection, here‘s what to do:
1. If your wound is dirty, clean it under running water. Pat the wound dry and cover it with
sterile gauze.
2. Raise and support the injured part above the level of the heart. Avoid touching the
wound.
3. Clean the area around the wound with soap and water. Pat dry, remove the wound
covering and apply a sterile dressing.
Food poisoning
If you feel the following symptoms, stomach cramps, diarrhea, and a headache. Here‘s what
to do:
1. Lie down and rest.
2. Take regular small sips of water. If you have diarrhea, it‘s especially important to drink
water to replace lost fluids.
3. Taking an oral rehydration solution is a good way to replace any lost salts and minerals.
4. If your symptoms get worse then seek for further medical help and call for emergency.
Choking
If the blockage is mild, they should be able to clear it themselves, but if the blockage is
severe, they may be unable to speak, cough or breathe. Here‘s what to do:
1. If the casualty is breathing, encourage them to continue coughing.
2. If the casualty cannot speak or stops coughing you need to carry out back blows.
Supporting their body with one hand, lean them forward and give up to five sharp back
blows between their shoulder blades with the heel of your hand.
3. If the obstruction hasn‘t cleared, you‘ll need to try abdominal thrusts. Stand behind them
and put both arms around the upper part of their abdomen. Making sure they‘re still bent
forward, clench your fist and place it between their naval and the bottom of their
breastbone. Grasp your first firmly with your other hand and pull sharply inwards and
upwards up to five times
4. If the obstruction still hasn‘t cleared repeat steps 2 and 3 up to three times, checking the
mouth after each step.
5. If the obstruction still hasn‘t cleared, call for emergency.
Heat exhaustion
If you can‘t take the heat, get out of the kitchen. Literally, if you see someone suffering
from headaches, dizziness, nausea, clammy skin, and cramps, they may have heat exhaustion.
To treat it, you need to:
1. Help the casualty to a cool, shady place. Encourage them to lie down and raise their
legs.
2. Give them plenty of water to drink. Sachets of rehydration salts or an isotonic drink will
help.
3. Keep a close eye on their vital signs – breathing, pulse, and level of response.
4. If their vital signs get worse, call for emergency.
Severe allergic reaction
If someone ate something they‘re allergic to, you may be faced with allergic reaction. It can
be very dangerous and may develop within seconds or minutes of eating. Common triggers
include: nuts, shellfish, eggs, wasp stings, latex, and certain medications. If someone has a
severe allergic reaction, you need to:
1. Call for emergency and tell the emergency services that you suspect the person is
suffering a severe allergic reaction.
2. Help the casualty to sit up. If they become pale with a weak pulse, lie them down and
raise their legs.
3. Keep a close eye on their vital signs while you wait for help to arrive.
How to Use a Fire Extinguisher in case of Fire
There is a high chance of your encountering an out-of-control fire. Knowing how to use
a fire extinguisher is an important skill to be able to resort to. This explains the process of using
a fire extinguisher in an emergency.
1. Assess the fire
• Only a contained fire should be fought using a fire extinguisher. Portable fire
extinguishers are valuable for immediate use on small fires because they contain a
limited amount of extinguishing material, which needs to be used properly or it will be
wasted. For example, when a pan initially catches fire, it may be safe to turn off the
burner, place a lid on the pan, and use an extinguisher. By the time the fire has spread,
however, these actions will not be adequate, and only trained firefighters can safely
extinguish such fires.
• Make a quick assessment about the utility and safety of using a fire extinguisher for the
fire you're experiencing.
2. Check the type of extinguisher.
• Class A: This is suitable for cloth, wood, rubber, paper, various plastics, and regular
combustible fires. It is usually filled with 2 1/2 gallons (9.46 litres) of pressurized water.
• Class B: This is suitable for grease, gasoline or oil-based fires are usually filled with a
dry chemical. Extinguishers smaller than 6lbs (2.72kg) are not recommended.
• Class C: This is suitable for electrical fires caused by appliances, tools, and other
plugged in gear. It can contain either halon or CO2.
• Class K: This contains a special purpose wet chemical agent for use in kitchen fires and
deep fryers to stop fires started by vegetable oils, animal fats, or other fats started in
cooking appliances.
Note that many fire extinguishers will work on a combination of fire classes. You'll need to
decide quickly on what type of fire you have and ensure that your fire extinguisher is compatible
with the fire you are attempting to extinguish.
3. Ready the fire extinguisher
Almost all fire extinguishers have a safety pin in the handle. This pin usually looks like a
plastic or metal ring, sometimes colored red that is held in place by a plastic seal. The distinctive
features will vary depending on the type of fire extinguisher you have. You must break the seal
and pull the safety pin from the handle before you can use the fire extinguisher by squeezing
the lever, which discharges the fire extinguishing agent.
It helps if you ensure that you're familiar with how your fire extinguisher works before
being placed under pressure; take time to read over its instructions. Familiarize yourself with its
special features and parts. Different extinguishers rely on different methods of use: be aware of
this in advance of having to use them.
4. Aim for the base of the fire
Shooting into the flame is a waste of the fire extinguisher, as you're not putting out the
source of the flames. It's vital to stop the fire at its source, or to remove or dampen the fuel from
the fire, in order to put it out. By focusing the extinguisher's spray at the base of the fire or the
source, you're extinguishing the fuel.
5. Remember the simple acronym P.A.S.S.
To help you use the fire extinguisher effectively. P.A.S.S. stands for: Pull, Aim, Squeeze, and
Sweep, explained below the printable diagram.
1. Pull the safety pin from the handle. The
pin is located at the top of the fire
extinguisher. Once removed, it releases the
locking mechanism, allowing you to
discharge the extinguisher.
2. Aim the extinguisher nozzle or hose at
the base of the fire. As explained, this
removes the source or fuel of the fire. Keep
yourself low.
3. Squeeze the handle or lever slowly to
discharge the agent. Letting go of the
handle will stop the discharge, so keep it
held down.
4. Sweep side to side approximately 6in or
15 centimeter (5.9 in) over the fire until
expended. The sweeping motion helps to
extinguish the fire. Stand several feet or
metres back from the fire: fire extinguishers
are manufactured for use from a distance.
6. The typical fire extinguisher will contain around 10 seconds of extinguishing power. If the
extinguisher has already been discharged partially, this time will be less.
• If the fire doesn't respond well after you've used up the fire extinguisher, remove yourself
to safety quickly.
• If the room fills with smoke, make a hasty exit.
7. Tend to the area if you have successfully put out the fire
This means not leaving it alone, as it might re-ignite without warning. If it is safe to do so,
remove fuel sources and commence cleaning up. Water can be used to ensure there are no
remaining sparks in materials that are safe to extinguish with water (most combustibles other
than oils and other insoluble combustible liquids or places involving electricity). The fire
department could help you ensure the fire is completely extinguished.
8. Purchase a new fire extinguisher immediately
The old one is now depleted and will serve no further purpose. Do not allow an empty
extinguisher to be present where it could create the false impression of being a good
extinguisher.
• Fire extinguishers should be wall mounted in an accessible place.
• Always keep a fire extinguisher in the kitchen away from sources of heat such as the
stove or cooking surfaces.
• Ensure that everyone knows where the fire extinguisher is located and how to use it.
References:
Cornell, D., & Yao, C.M. (2020) Kitchen Essentials And Basic Food Preparation (2020 Edition)
Paper Edition. Rex Bookstore Inc. Manila, Philippines
Osorno, R,D. and Bajao,G. T. (2019) Kitchen Essential. Wiseman's Book Trading, Inc. Quezon
City, Philippines.
Osorno, R.D. & Bajao, G.T. (2019).Risk Management as Applied to Safety, Security and
Sanitation.Wiseman‘s Books Trading, INC.Quezon City, Philippines
Somoray, A. M. M. (2016) Principles of Food Safety, Sanitation and Hygiene.Unlimited
Books Library Services and Publishing Inc.
Manila, Philippines
Wallace, C.A., Sperber, W.H., Mortimore, S.E. (2018). Food Safety for the 21st Century:
Managing HACCP and FoodSafety Throughout the Global Supply Chain.John Wiley and
Son Ltd.
Hoboken, USA
Basic Life Support for Health Care Provider American Red cross (2015) The American National
red Cross
Department of Labor and Employment. OSH Guidelines for Hotel Industry. Occupational Safety
and Health.
Implementing Rules and Regulations of Republic Act No. 10611. “An Act To Strengthen
The Food Safety Regulatory
System In The Country To Protect Consumer Health And Facilitate Market Access Of Local
Foods And Food Products, And For Other Purposes” Otherwise Known As The “Food Safety
Act Of 2013.”