NATHALIA L. CALANNO
• Meal Preparation is a series of activities
that start from washing, peeling, cutting of
foods for cooking. But we need to ensure
the good quality of food.
Food Safety Handling
Food safety handling is one of the most important concerns
of any food service operation. It includes storage,
preparation, and disposal.
The kitchen, being the production area of food preparation,
should be kept clean and safe.
Hazards and risks in the kitchen should be identified as early
as possible so outbreak of food borne illness could be
controlled.
Food Handler
Foodhandler is anyone who works in a food business
and who handles food and surfaces that are likely to be in
contact with foods such as cutlery, plates and bowls.
• cooking, preparing, serving, packing, displaying, and
storing food.
• manufacturing, producing, collecting, extracting,
processing, transporting, delivering, thawing, and
preserving food.
Cross Contamination
It is the physical movement or transfer of
harmful bacteria from one person, object or
place to another.
3 types of Cross Contamination
1. Hand to food Contamination - Occurs
when contaminated hands handle cooked or
ready to eat foods.
How to prevent hand to food
contamination
How to prevent hand to food contamination:
Wash hands properly
Cover cuts, sores and wounds
Keep fingernails short, unpolished & clean
Avoid wearing jewelry, except for plain ring.
When to wash hands Before:
Beginning food preparation
Putting on disposable gloves
Serving customers
When to wash hands After:
Arriving at work and after break
Using the restroom, washing sinks
Eating, drinking, smoking, chewing tobacco and gums
Using the telephone
Using handkerchief or tissue
Handling inventory
Handling raw foods
When to wash hands After:
Touching or scratching a part of the body
Coughing, sneezing
Handling garbage
Touching dirty surfaces
3 types of Cross Contamination
2. Food-to-Food Contamination - When
harmful organisms from one food
contaminate other foods. (raw meats,
thawing meat on top of the shelf where it can
drip on the other foods).
How to prevent Food to Food
Contamination
Store cooked foods that will not be cooked in the
refrigerator on a higher shelf than raw foods.
Best to practice mix left over foods with fresh foods
Wash fruits & veg, in a cold running water
Do not let raw meat and raw vegetables be
prepared on the same surface at the same time
3 types of Cross Contamination
3. Equipment to Food Contamination How to
prevent:
How to prevent Equipment to Food
Contamination
Use separate cutting boards for different foods (meat- veg)
Prepare raw foods in separate area from fresh and ready to
eat foods
Clean & sanitize equipment, work surfaces & utensils after
preparing each food
Use specific containers for various food products.
Make sure cloth and paper towel used for wiping spills are
not used for any other purpose
The Role of
Government in Food
Safety
• Department of Health (DOH),
• National Nutrition Council (NNC),
• Bureau of Food and Drug Administration
• and Department of Agriculture (DA),
• The purpose of government regulation in food
safety is to oversee the food-producing system
and protect food intended for human consumption.
•
Governmental agencies enforce laws and rules to
protect food against adulteration and
contamination.
• Regulatory personnel monitor both the process
and the product to ensure the safety of the food
we eat.
Food Safety Activity:
"A Day in Chef Marco’s Kitchen"
Scenario / Story:
Chef Marco is preparing a meal for his family. It's a hot Saturday
afternoon, and he starts by taking chicken and vegetables out of the
refrigerator. He places the chicken on the kitchen counter and begins
chopping it without washing his hands. After cutting the chicken, he
uses the same chopping board and knife to slice carrots, potatoes, and
onions.
While cooking, Chef Marco tastes the soup using the same spoon
several times without washing it. He then leaves the pot of soup
uncovered on the dining table for three hours while waiting for his
relatives to arrive. Before serving the meal, he quickly reheats the
soup for 1 minute in the microwave. Later that night, some of his
relatives complain about stomach pain and food poisoning symptoms.
Food Safety Activity:
"A Day in Chef Marco’s Kitchen"
Questions:
Part A – Understanding the Scenario:
1.List three (3) unsafe food handling practices that Chef Marco
did.
2.What should Chef Marco have done before preparing the
chicken?
3.Why is it dangerous to use the same knife and chopping board
for raw meat and vegetables?
4.What could happen if food is left uncovered at room
temperature for too long?
5.How should soup be properly reheated before serving?
Food Safety Activity:
"A Day in Chef Marco’s Kitchen"
Part B – Critical Thinking:
6.Imagine you are Chef Marco’s assistant. What steps would you
take to ensure food safety in the kitchen?
7.Have you seen any unsafe food practices at home or in school?
How would you correct them?
8.In your own words, explain why food safety is important for
everyone.