FACTORS OF CULINARY/ BREAD AND PASTRY

1. PLANNING

2. MEASUREMENT AND PROCEDURE

3. TIME ELEMENTS

4. TOOLS AND EQUIPMENT

5. QUALITY

6. WORKING AREA CONDITION

PROPER HYGIENE

1. Cleanliness of the body

2. Clean hands with short nails, no jewelry and no polish.

3. Wash hands before you start and after handling raw food and when
going back to work area after smoking or going to the restrooms.

4. Food handlers with open wounds or infections should not handle food.

5. Wear complete and clean uniform.

6. Wear hairnets to chefs’ headwear (toque)

7. Food handlers with communicable diseases should not handle food.

8. Food handlers should be required to have a regular health check-up.

9. Avoid touching different parts of the body when handling food.

Procedure for Washing Hands

1. Wet your hands with hot running water. Use water as hot as you can
comfortably stand, but at least 100°F (38°C).

2. Apply enough soap to make a good lather.

3. Rub hands together thoroughly for 20 seconds or longer, washing not

only the hands but the wrists and the lower part of the forearms.

4. Using a nail brush, clean beneath the fingernails and between the fingers.

5. Rinse hands well under hot running water. If possible, use a clean paper
towel to turn off the water to avoid contaminating the hands by contact
with soiled faucets.

6. Dry hands with clean single-use paper towels or a warm-air hand dryer.

PROPER SANITATION PRACTICES

1. Proper equipment and never re-used in handling food.

2. For food tasting, use separate spoon.
3. Equipment should be washed and dry before and after use.
4. Regular schedule of cleaning the equipment and facilities.
5. Use clean rags or use only disposable tissues.
6. Segregate garbage properly and wash hands thoroughly after
handling it.
7. No animals in the food preparation areas.

MISE EN PLACE

What is mise en place? A French culinary term in which ingredients are

prepared and organized before cooking
FOOD SAFETY HYGIENE KITCHEN PRACTICES

Preventive measure to control bacteria multiplication.

To prevent measure control bacteria.

1. Never touch your face without washing your hands afterwards.

2. Never taste the food from the mixing or cooking spoon.

3. Never leave the spoon in the pan while the food is being cooked.

4. Never engage in a necessary conversation while food is being

prepared.

5. Never use jewelries such as bracelet and watches while cooking.

6. Never blow the food to cool them off.

7. Never work with the dirty hands & untrimmed fingernails.

8. Never allow fruit peelings or net over vegetables to drop on working

table.

9. Never work without apron.

10. Never leave the garbage can an empty after such cooking period.

11. Never place hot food in the refrigerator.

12. Never leave the sink unclean after cooking.

13. Never leave the stove unclean after cooking.

14. Have all kitchen cuisine its proper places.

PROPER FOOD PREPARATION

1. Use only fresh ingredients.

2. Wash all fruits and vegetables and other ingredients before using.

3. Peeled items should not be kept soaked for long periods.

4. Separate chopping boards for cooked and raw ingredients or washed

chopping board before reusing for another purpose.

5. Mise en place and pre-production should be just enough.

6. Cook meat, poultry to the safe range of doneness according to the

required temperature.

PROPER FOOD STORAGE

1. Avoid cross contamination by organizing storage properly and

separating cooked food from raw food storage.

2. Keep all stored items tightly covered.

3. Avoid spoilage by observing a first – in , first out (FIFO) practice

of storing and using ingredients.

4. Have a regular storage cleaning schedule.

5. Milk and cream are very perishable and should be kept their
original containers and refrigerated at a temperature of 40 degrees
farenheight.

6. Fats and oils should be stored at low temperatures in closed

opaque containers and refrigerated at a temperature of 40 degrees
farenheight.
 7. Mixing contaminated leftovers with a freshly cooked batch of food.

8. Handling ready-to-eat foods with unclean hands. Handling several

types of foods without washing hands in between.

9. Cutting raw chicken, then using the same cutting board,

unsanitized, to cut vegetables.

10. Placing ready-to-eat foods on a lower refrigerator shelf and

allowing juices from raw fish or meat to drip onto them from an
upper shelf.

11. Do not use products with bulged cans.

For the food worker, the first step in preventing food-borne disease is
good personal hygiene. Even when we are healthy, we have bacteria all over
our skin and in our nose and mouth. Some of these bacteria, if given the
chance to grow in food, will make people ill.

1. Do not work with food if you have any communicable disease or

infection.

2. Bathe or shower daily.

3. Wear clean uniforms and aprons.

4. Keep hair neat and clean. Always wear a hat or hairnet.

5. Keep mustaches and beards trimmed and clean. Better yet, be clean-
shaven.
6. Wash hands and exposed parts of arms before work and as often as
necessary during work, including:

• After eating, drinking, or smoking.

• After using the toilet.

• After touching or handling anything that may be contaminated with

bacteria.

7. Cover coughs and sneezes, then wash hands.

8. Keep your hands away from your face, eyes, hair, and arms.

9. Keep fingernails clean and short. Do not wear nail polish.

10. Do not smoke or chew gum while on duty.

11. Cover cuts or sores with clean bandages.

12. Do not sit on worktables.

SAFETY MEASURE

1. CAUSES OF ACCIDENT
2. MISE EN PLACE
3. DRAWERS AND DOORS
4. HANDLING KNIVES
5. REFUSE DISPOSAL
6. FIRE SAFETY
CAUSES OF ACCIDENTS: Basic sources:

1. Excessive haste and pressure – Cooking involves controlled activities.

Example: Condition of discomfort, stress, and fatigue. This usually
happens during service hours and graveyard shifts.

2. Poor Training – as to lack of t raining in the use of equipment and

utensils. Such as slicers, grills, oven and fryers.

3. Structural and Building faults- such as:

• Faulty floors

• Tripping while carrying containers or liquids

• Floors are wet and greasy

• High temperature, high humidity, and poor lighting are common

sources of fatigue that leads to fatigue.

4. Lack of regular repair and maintenance of equipment – Usually,

accidents are brought about by faulty equipment. Such as: exposed wire:
cutting devices. Malfunctioning equipment and tools: and regular
maintenance of tools and equipment.

5.Improper handling of hazardous materials and hazardous areas-

there is a need always to ensure that materials are handled and stored
properly. Ex. separation of cleaning materials from food items.