BREAD AND PASTRY PRODUCTION

I. OBJECTIVES
At the end of the lesson the students will be able to:
1.
2.
II. SUBJECT MATTER

Title: Sanitation

III. Preparatory Activities

Activating Prior Knowledge

1. Opening Prayer
2. Checking of Attendance
3. Review:
4. Motivation:
5. Presentation
6. Discussion
What is Sanitation?
Sanitation means keeping bacteria down to a small number as possible
through personal hygiene and proper food handling. It also means keeping the food at
the appropriate temperature.

Sanitary measures include personal hygiene, keeping food, equipment and

the work area clean.

Workers Personal Hygiene

 Remove jewelries and accessories before starting to work.

 Hands should be clean and nails cut short.
 Use the appropriate work outfit. People who work in the kitchen should wear
suitable, clean and from freshly ironed aprons. Aprons protect the body from
burns and scalds and from food stain. Headbands are used to prevent loose
hair from dropping into the food and also absorb sweat on head.
 Keep sick persons out of the kitchen.
Facilities

 Sanitize all laboratory equipment, tools and utensils thoroughly before and
after use.
 Air dry equipment, tools, and utensils to avoid build up dust and rust
corrosion.
 Dispose of garbage properly everyday so as not to invite rodents and insects.

Practical Ways of Keeping Food Clean

 Food should be handled with clean hands.

