HELE 5 – Q3 – WEEK 8

Lesson 4
Food Safety and Sanitation

The kitchen is a place where food is prepared. There are rules and regulations that
should always be observed while working in this area to ensure good working habits,
prevent accidents, and avoid food contamination.

A. Safety Procedures to Prevent Fires, Burns, and Electrical Shock

1. Keep electrical cords, flammable materials, and substances away from any source of
heat.
2. Use a pot holder whenever you handle hot items like baking pans, frying pans, and
others.
3. Use a metal trash can when disposing hot items.
4. When removing pans from the oven, wear oven mitts on both hands and pull the
rack out from the oven.
5. Check if all the kitchen appliances are turned off and unplugged after use.
6. Use a serving spoon or tongs to remove or separate the food from hot liquid.
7. If you smell gas, turn off the range and oven controls and report to an adult.

B. Safety Procedures to Prevent Falls

1. Wipe the spills, spatters, and peelings on the floor immediately.
2. Use a sturdy step stool or a ladder to reach items stored in high places.
3. Make sure to close the cabinet doors and drawers in the kitchen properly.

C. Safety Procedures to Prevent Cuts

1. Use sharp knives instead of dull ones. Sharp knives are less likely to cause an
accident because you will be more careful when using them.
2. In peeling vegetables, such as carrots or potatoes, use a peeler instead of a knife.
3. Wash, dry, and store the knives separately from the other dishes and utensils. Store
them in a knife block.
4. Do not leave sharp knives in a sink full of water where you may not see them.

D. Sanitation Procedures
1. Wear the required kitchen uniform, such as apron, hairnet, towel, and pot holder.
Avoid wearing long, loose sleeves, sashes, and dangling pieces of jewelry.
2. Secure the hair with a hairnet so that it stays away from the face, shoulder, and the
food.
3. Wash your hands with soap before touching any ingredient. Dry your hands with
clean towels. Repeat handwashing when necessary, especially after coughing,
sneezing, or using the restroom.
4. Avoid working with food if you have an open wound on your hands or if you are not
feeling well.
5. While working with food, avoid touching your hair, skin, face, or other parts of your
body.
6. Wipe all the countertops and tables before and after cooking.
7. Use warm, soapy water for washing dishes.
8. When tasting food, use a serving spoon instead of the one used for stirring. Use a
clean spoon for each person tasting and for each time the food is tasted.
9. Serve cold food cold and hot food hot.
10. Cover leftover food and store it in the refrigerator immediately.
11. Always use separate containers for raw and cooked food.
12. Always cook perishable foods thoroughly like meat, poultry, egg, and seafood.
 13. Conserve kitchen resources by segregating waste properly.

Setting the Table

Table setting refers to the arrangement of utensils or table appointments on the
table. Table appointments include the following:

A. Linens include table coverings and napkins. The following are the guidelines in
placing the linens.
1. Lay the tablecloth on the table allowing an overhang of at least 4 to 6 inches
on all sides of the table for informal dining. On the other hand, lay a
tablecloth on the table allowing an overhang of at least 8 to 10 inches for
formal dining.
2. Lay a silence cloth under the tablecloth to minimize the noise.
3. A place mat must be about 16 to 18 inches long and 12 to 14 inches wide. It
must be laid 1 ½ inches from the edge of the table.
4. The napkin can be placed to the left of the forks, on top of the dinner plate,
or inside the goblet.

B. Dinnerware includes vegetable dish, dinner plate, and breakfast plate. The
following are rules to observe when placing dinnerware on the table.
5. Place the dinner plate at the center of the cover, 1 inch from the edge of the
table.
6. Place the bread and butter plate on the left of the cover near the tip of the
fork.
7. The salad plate may be positioned through the following: a. If there is no
bread and butter plate, place the salad plate at or near the tip of the fork. b.
If the bread and butter is included in the cover, place the salad plate to the
left and a little below the bread and butter plate.
8. A cup and saucer is placed on the right corner to the right of the spoon with
the handle of the cup directed toward the right.

C. Flatware refers to table appointments used to serve, dip, cut, or spear food. The
following are the rules to observe when arranging flatware on the table.
1. Place the flatware needed for the menu to be served.
2. The first flatware to be used should be placed at the farthest side from the
plate.
3. All flatware should be aligned with the edge of the mat, about 1 inch from
the edge of the table.
4. Place the dinner knife to the right of the plate with its cutting edge facing
towards the plate.
5. Place the spoons at the right side of the plate to the right of the knives.
6. Place the teaspoons at the right of the spoon or at the upper part of the
plate.
7. Place the forks on the left side of the plate.
8. Place the butter spreader on the bread and butter plate.
9. Place the beverage spoon and the dessert fork above the dinner plate with
their handles directed toward the right side.
 ACTIVITY SHEET
HELE 5
THIRD QUARTER

Name:_______________________________________Grade&Section:_________________

Activity 1
Direction: Group the following items into the category based on whether they are under beverageware,
flatware, or dinnerware.

salad plate cup and saucer luncheon plate soup tureen

spoon and fork cocktail glass demitasse cup soup plate
platters knife highball glass liqueur glass tumbler
cereal bowl bread and butter plate

Beverageware Flatware Dinnerware

Activity 2
Directions: Identify the table appointment being described or defined in each of the following statement.
Choose your answer inside the word bank. Write your answer on the line before each number.

Teaspoons Place mat Silence cloth Forks

Spoons Dinner plate Napkin Dinner knife
Bread and butter plate Cup and saucer

_____________1. It can be placed to the left of the fork, on top of the dinner plate, or inside the goblet.
_____________2. It is placed at the center of the cover, 1 inch from the edge of the table.
_____________3. It is placed on the left of the cover near the tip of the fork.
_____________4. It is placed on the right corner, to the right of the spoon with the handle of the cup
toward the right.
_____________5. It is placed to the right of the plate with the cutting edge directed toward the plate.
_____________6. It is placed at the right side of the plate or to the right of the knives in a formal dining.
_____________7. It is placed on the left side of the plate.
_____________8. It is placed under the tablecloth to minimize the noise.
_____________9. It is laid 1 ½ inches from the edge of the table.
_____________10. It is placed at the right of the spoon or at the upper part of the plate.