Unit

II
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 Table of Contents
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Module 5 Baking Tools and Equipment 3

6 Perform Mensuration and Calculation 13
7 Occupational Health and Safety in the Kitchen 19

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 Bread and Pastry Production

OVERVIEW

Students like you will find bread and pastry making a delightful and challenging activity. Bread and
pastries come in a wide variety of shapes, sizes, flavors, and fillings. With all these variations bread and pastry
making offer creative opportunities for experimentation. You can experiment on new forms and looks, on new
flavors or combination of flavors that would be acceptable to the market. Nowadays, bread and pastries with
their wide selection of fillings – meat, chicken, vegetable, jam, cheese, nuts, and legumes – have become one-
dish meals. More people from all ages are replacing rice with rolls or bread, whether for breakfast, lunch, or
supper. There is a lot to be discovered in bread and pastry making.

This unit includes the basic study of bread and pastries. It starts with familiarity on the use and care of
baking tools and equipment; on measurements and calculation, which you will use in working with ingredients;
and on health and safety practices in the occupation, which is top priority in any job, that is, to protect you, as
well as protect the product in terms of sanitation.

Focus Question:

How is familiarity of baking tools and equipment related to success in baking?

Baking Tools and Equipment

 Learning Outcomes:

1. Prepare tools and equipment for specific baking purposes.

2. Check condition of tools and equipment
3. Perform basic preventive maintenance
3. Store tools and equipment

Lecture’s
Note:

Baking Tools and Equipment

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 Baking Tools
1. Baking wares – are made of glass or metal containers for batter and dough with
various sizes and shapes.

Cake pan – comes in different sizes and shapes and may be round, square, rectangle or
heart shaped.

A. Tube center pan – deeper than a round pan and

with a hollow center. It is removable which is used to
bake chiffon type of cakes.

B. Muffin pan – has 12 formed cups for baking

muffins and cupcakes.

C. Pop over pan – is used for cooking pop over

D. Jelly roll pan – is shallow rectangle pan used for

baking rolls

E. Bundt pan – is a round pan with scalloped sides

used for baking elegant and special cakes.

F. Custard cup – is made of porcelain or glass used

for baking individual custard.

7. Griddle pans – are used to bake griddles

8. Loaf pan – is used to bake loaf bread.

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2. For Cutting, Mixing and Blending Tool

A. Biscuit and doughnut cutter – is used to cut and

shape biscuit or doughnut.

B. Knife and chopping board – are used to cut,

glazed fruit, nuts, or other ingredients in baking.

C. Electric Mixer – is used for different baking

procedure for beating, stirring and blending.

D. Flour sifter – is used for shifting flour.

E. Grater – is used to grate cheese, chocolate and

other fresh fruits.

D. Pastry blender – has a handle and with wire

which is used to cut fat or shortening in the
preparation of pies, biscuits or doughnuts.

E. Mixing Machine – is a generally term that

includes stirring, beating, blending, creaming,
whipping, and folding.

F. Spatula – comes in different sizes; small spatula

are used to removed muffins and molded cookies;
large spatula for icing or frosting cakes; flexible
blade is used for various purposes.

G. Rolling pin – is used to flatten or roll the dough.

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H. Whisk beater – is used to blend ingredients
smooth and to incorporate air into a mixture in a
process known as whisking or whipping.

I. Rubber scraper – is used to remove bits of food

in side of the bowl.

J. Kitchen shears – are intended for cutting and

trimming foods.

K. Mixing bowl – comes in graduated sizes and has

sloping sides used for mixing ingredients.

L. Mortar and pestle – is used to pound or ground

ingredients.

M. Paring knife – is used to pare or cut fruits and

vegetables into different sizes.

N. Pastry bag – a funnel shaped container of icing

or whipped cream

O. Pastry brush – is used in greasing pans or

surface of pastries and breads.

P. Pastry tip – is a pointed metal or plastic tube

connected to the opening of the pastry and is used to
form desired designs.

Q. Pastry wheel – has a blade knife used to cut

dough when making pastries.

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R. Rotary egg beater – is used in beating eggs or
whipping cream.

S. Strainer – is used to strain or shift dry

ingredients.

T. Wooden spoon – is also called mixing spoon

which comes in various sizes suitable for different
types of mixing.

3. For Measuring and Weighing Tools

A. Set of measuring cups – is used to measure the

volume of liquid and solid ingredients.

B. Set of measuring spoons – is used to measure an

amount of an ingredient, either liquid or dry
ingredients.
C. Graduated measuring cup – is used to measure
liquid ingredients.

D. Dietetic Scale – is used to measure ingredient.

E. Weighing Scale – is used to measure ingredients

in large quantities.

F. Thermometer – is used to measuring and

indicating temperature.
or

G. Timer – is used to in timing baked products, the

rising of yeast and to check the doneness of cakes.

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4. Other Tools for baking:
A. Cake decorator (Cylindrical) – is used in
decorating or designing cake and other pastry
products.

B. Cookie press – is used to mold and shape

cookies.

C. Cooling rack – is used to allow to circulate freely

to cool baked goods, and to prevent them getting
soggy from condensation.

D. Utility trays – is used to hold ingredients

together.

E. Ring mold – are set down on a plate, often chilled

to help keep the shape, packed tightly with a
moldable food, and lifted, twisting slightly to create
a perfect circle for preparation.

F. Pastry cloth – is used for rolling out pastry

dough.

Baking Equipment
1. Oven – are the workhorses of the bakery and pastry shop and are essential for
producing the bakery products. Ovens are enclosed spaces in which food is heated,
usually by hot air,
a. Deck Oven – baked products are placed on sheet
pans or directly on the floor of the oven, Products
may be stacked on top of one another.

b. Rack Oven – a large oven consisting of a number

of racks where sheets are placed.
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 c. Mechanical Oven – an oven with a mechanism
that rotates inside so that baked products are in one
motion as they are being baked.

or

d. Convection Oven – contains fans that circulate

the air and distribute the heat rapidly throughout the
interior.

e. Dutch Oven – a cooking pot with a tight fitting

cover. It usually made of thick cast iron and is used
for cooking.

How to Take Care of Baking Tools and Equipment

The functional of baking tools and equipment depends on the care and maintenance given on them.
Different baking tools and equipment are made of different materials, which require different care.

Guidelines in Caring for Baking Tools and Equipment

1. Clean tools and pans made of aluminum with soap and water. Avoid using scouring pad as this
will scratch and darken the metal.
2. Stainless tools and pans should be cleaned with soap and water.
3. Glassware should be cleaned with warm water and soap.
4. Cast-iron equipment like Dutch oven, carajay, can be scoured with a scouring pad to clean well.
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rinse and dry thoroughly.
5. Soak any tool and equipment with stubborn dirt for easier cleaning.
6. Always use clean and absorbent cloth in wiping tools and equipment. Air-dry the tools whenever
possible.
7. Store tools and utensils dry, clean, and in good condition.

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 8. Keep spatula, beaters, and whiskers clean. Hang them.
9. Place pans and cover upside down when storing. Likewise, bowls should be kept nested to save
space.
10. Hang those which can be hanged.

How to Clean the Oven

1. Allow the oven to cool before cleaning. Read manufacturer’s manual if there are any specific
instructions.
2. Wash the surface with warm water and detergent using bristle brush.
3. Wash the racks. Wash them thoroughly to remove dirt.
4. Scrape all burnt particles gently.
5. Brush with wet, soapy brush to further remove all dirt.
6. Wipe with dry, clean rag. Follow up a wet one, finally, another dry, clean one.

How to Clean Electric Mixer

1. Read manufacturer’s manual for any specific or special instructions.
2. Detach the beater from the machine.
3. Wash the beater and bowl with the machine.
4. Wipe with clean, dry cloth.
5. Store in a clean, safe place.

How to Clean Baking Pans

1. Soak pans in detergent-water solution to soften cooked batter and dough.
2. Scrub with fine scouring pad starting from the sides, corners, and then surfaces of the baking pan.
3. Rinse thoroughly.
4. Wipe dry.
5. Dry thoroughly before stacking.
6. Store in a clean, dry place.

Proper Maintenance and Safety of Baking Tools and Equipment

Proper maintenance and safety of tools and equipment are important for the following reasons:
1. Properly maintained tools provide good quality services.
2. Well-cared of tools and equipment are certified clean and free from harmful microorganisms, rust,
stubborn dirt, and unpleasant smell. This helps in preparing food under the condition of absolute
sanitation.
3. Baking equipment like range and ovens, when removed of grease, grime, and stubborn dirt, are free
from fire hazards.
4. Tools and equipment stored in safe places prevent or reduce accidents in the workplace.
5. Efficient and well-maintained tools and equipment lasts longer and save expenses for repair or
replacement.

Safety Measures in Using Baking Tools and Equipment

1. Have a safe place for keeping knives, choppers, and cutting blades as these pose risks in the
workplace
when not properly handled.
2. Have appropriate labels in storage areas for your different tools and equipment.
3. Know well how to operate step by step every baking equipment, especially power- or electric-driven

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 tools/ equipment.
4. Always check electrical wirings, connections, and outlets.
5. Report immediately dysfunctional tools and equipment. Segregate from the functional ones.
6. Post reminders/cautions on how to use baking equipment like mixing machineries, oven, and ranges.
7. See to it that tools and equipment are clean and dry before hanging, stacking, or arranging them in
cabinets.
8. More importantly, each worker should know how to handle carefully and properly each tool and
equipment, taking into consideration his/her own safety and those of his/her co-worker.

Proper Storage of Tools and Equipment

1. Have a specific place.

2. It is recommended that the storage is within the area of the workplace for easy reach.
3. Label each cabinet, drawer, or box as to what is stored there.
4. Every tool/equipment must be properly cleaned and dried before storage.
5. Every storage area must be cleaned, dried, and lined with paper to ensure that cleanliness of
tools/equipment is preserved.
6. Store cutting tools with sharp edges upside down.
7. Frequently used items should be arranged up front and less used ones behind.
8. Hang those which can be hanged.
9. Stack tools that can be stacked like nested bowls, utility plates, measuring cups, cookie sheet, etc.
10. Keep in drawers small tools that cannot be hanged.

Types and Uses of Cleaning Materials/Disinfectants

1. Borax or washing soda – disinfect and removes
stains and odor.

2. Baking soda – disinfect; removes stains and

odors.

3. Liquid detergent or bar soap – removes grease,

grimes, dirt in pots, pans, and other kitchen tools and
equipment.
or
4. Cleanser – used for scrubbing surfaces with
stubborn dirt; acts as an abrasive cleaner.

5. Sponge – removes food debris in plates, pots,

pans, and other kitchen and sewing wares.

6. Scrubbing pad – used for plates and similar

wares.

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7. Vinegar or acetic acid – used for disinfectant and
deodorizer and used for cleaning microwave oven
and other appliances, cooking pots, and baking
containers.

8. Lemon juice – another natural source of acid

cleaner.

9. Sodium hypochlorite – commonly known as

chlorox. Used for cleaning, disinfecting, and
bleaching clothes, linens, and towels. And good
disinfectant for floors and walls, toilet, bathrooms,
and other surfaces.

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Perform Mensuration and

 Calculation

Learning Outcomes:

1. Familiarize oneself with the table of weights and measures in

baking
2. Apply basic mathematical operations in calculating weights and
measures are performed
3. Measure dry and liquid ingredients accurately

Lecture’s
Note:

Weight, Measurements, and Equivalents

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 Accurate measurement in baking ingredients produces high-quality products. This ensures that
the proportion of ingredients with other ingredients produces a consistent result in accordance to standards.
Remember that the behavior of ingredients with other ingredients in recipe is not only dependent on the kind of
ingredients, but also on the amount of these ingredients.

Measuring the right amount of ingredients depends largely on the use of standard measuring
tools and in the correct technique in measuring so that accuracy in measurement is obtained. There are three
methods commonly used in measurements, namely: by volume, by weight, and by units. The standard
measuring cups and spoons are examples of tools for volumetric measure; the dietetic scale and weighing scale
are tools for weighing.

Abbreviations and Symbols

For easier reading, units of weight and measure can be written in abbreviations and symbols.
Some of the commonly used abbreviations and symbols are:

Capacity/Volume: Weight: Temperature: Time:

Bushel (bu) Gram (g) Degrees Centigrade (°C) Hour (hr)

Cubic centimeter (cc) Kilogram (kg) Degrees Fahrenheit (°F) Minute (min)
Fluid ounce (fl.oz) Microgram (mcg) or Second (sec)
Gallon (gal) (ug)
Liter (L) Milligram (mg)
Milliliter (ml) Ounce (oz)
Pint (pt) Pound (lb)
Quart (qt)
Tablespoon (tbsp.) or
(T)
Teaspoon (tsp) or (t)

All abbreviations are in singular form regardless whether the ingredient is singular or plural.

Weight and Volume Equivalents

Common Units of Measurement for Common Units of Measurement for

Volume Weights

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 1teaspoon = 1/3 1 gram = 0.035
tablespoon ounces
1/6fluid 1 kilogram = 1,000
ounce grams
5 = 2.21
milliliters pounds
1 tablespoon = 3 1 pound = 454
teaspoons grams
½fluid = 16
ounce ounces
15 1 ounces = 28.35
milliliters grams
1 cup = 16
tablespoons
48
teaspoons
8 fluid
ounces
250
milliliters
1 pint = 2
cups
16 fluid
ounces
500
milliliters
1 quart = 4
cups
2
pints
1 gallon = 16
cups
8
pints
4
quarts
1 peck = 8
quarts
1 liter = 1,000
milliliters
1.06
quarts

3. Equivalents for One Unit and Fractions of a 4. Approximate Can Sizes and Contents
Unit
TABLESPOON CUP
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1 tbsp = 3 1c = 16 6 oz ¾c 185 g
tsp tbsp 8 oz 1c 250 g
7/8 tbsp = 2½ 7/8 c = 14 12 oz 1½c 375 g
tsp tbsp 16 oz 2c 500 g
¾ tbsp. = 2½ ¾c = 12
20 oz 2½c 625 g
tsp tbsp
2/3 tbsp = 2 2/3 c = 10 2/3
24 oz 3c 750 g
tsp tbsp
5/8 tbsp = 1½ 5/8 c = 10
tsp tbsp
½ tbsp = 1½ ½c = 8
tsp tbsp
3/8 tbsp = 1½ 3/8 c = 6
tsp tbsp
1/3 tbsp = 1 1/3 c = 5 1/3
tsp tbsp
¼ tbsp = ¾ ¼c = 4
tsp tbsp
1/8 c = 2
tbsp
1/16 c = 1
tbsp

PINT Quart
1 pt = 1 qt =
2c 2 pt
7/8 pt = 1¾ 7/8 qt = 3
c ½c
¾ pt = 1 ¾ qt =
½c 3c
2/3 pt = 1 1/3 2/3 qt = 2 2/3
c c
5/8 pt = 1¼ 5/8 qt = 2
c ½c
½ pt = ½ qt =
1c 1 pt
3/8 pt = ¾ 3/8 qt = 1
c ½c
1/3 pt = 2/3 1/3 qt = 1½
c c
¼ pt = ¼ qt =
½c 1c
1/8 pt = ¼ 1/8 qt =
c ½c
1/16 pt = 2 1/16 qt =
tbsp ¼c

GALLON POUND
1 gal = 4 1 lb =

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qt 16 oz
7/8 gal = 3½ 7/8 lb = 14
qt oz
¾ gal = 3 ¾ lb = 12
qt oz
2/3 gal = 10 2/3 2/3 lb = 10 2/3
c oz
5/8 gal = 5 5/8 lb = 10
pt oz
½ gal = 2 ½ lb = 8
pt oz
3/8 gal = 3 3/8 lb = 6
pt oz
1/3 gal = 5 1/3 1/3 lb = 5 1/3
c oz
¼ gal = 1 ¼ lb =
qt 4 oz
1/8 gal = 1 1/8 lb = 2
pt oz
1/16 gal = 1 1/16 lb = 1
c oz

5. Units of Measurements for Oven Temperature

Oven Temperature Gide

This is an approximate guide only. Various kinds of stoves and even the same kind
can give slightly different results at the same temperature. If in doubt with your stove’s
temperature guide, refer to the manufacturer’s temperature chart. At present, most ovens in the
Philippines havr thermostats set in degrees Fahrenheit, but as metric measures become more
widely used, there are ovens that are now in degrees Celsius.

The following chart gives approximate conversions from degrees Fahrenheit to

degrees Celsius. This chart can also be used for conversion of recipes, which give oven
temperatures in metric measures.

Thermostat Setting

Description of Oven °F °C
Electric Gas
Cool 200 200 90

Very Slow 250 250 120

Slow 300 – 325 300 150 – 160

Moderately Slow 325 – 350 325 160 – 170

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 Moderate 350 – 375 350 170 – 190

Moderately Hot 375 – 400 375 190 – 200

Hot 400 – 450 400 200 – 230

Very Hot 450 - 500 450 230 – 260

Correct Techniques in Measuring Ingredients

Correct techniques in measuring is as important as using the standard tools to obtain accuracy.

Step in Measuring Some Baking Ingredients

Flour
1. If the recipe requires unsifted flour, do not sift. If the recipe requires sifted flour, the
sift before measuring.
2. Scoop flour with a scooper. Use a big plastic spoon or metal spoon in the absence of a
scooper.
3. Fill up the measuring cup until it overflows. Do not tap nor shake measuring cup, nor press
the
flour inside the measuring cup.
4. Level off with a spatula.

Follow the same procedure with granulated white sugar, confectioner’s sugar, baking powder,
baking soda, powdered milk, powdered cocoa, and designated coconut.

Brown Sugar
1. Remove the lumps in the brown sugar.
2. Fill up the measuring cup with brown sugar.
3. Press down the brown sugar to the bottom of measuring cup until it is packed.
4. Continue doing this until you have reached the top. Level it using the back part of the
spoon.
5. A well- packed brown sugar follows the shape of measuring cup when inverted.

Shortening
Solid Fats or Margarine

1. Fill up the measuring cup with shortening.

2. Press down to the bottom of the measuring cup until al vacant spaces are filled up.
3. Continue doing this until you reached the top of the cup.
4. Level off with spatula.

Liquid Fat or Oil

1. Place the glass measuring cup on the flat stable surface.

2. Pour the oil into measuring cup to the measuring mark indicated by lines in the cup.
3. Stop pouring when it reaches the measuring mark or line. Measuring of other liquid, such
as
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 evaporated milk, juices, or water, follows the same procedure as stated.

Butter
Butter follows the same procedure as in margarine. However, a half-pound of butter (about 22
grams) is approximately on cup. If you need a fraction of a cup, just divide the butter into required portion and
cut.

Occupational Health and

Safety in the Kitchen
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 Learning 1. Identify hazards and risks
Outcome: 2. Evaluate hazards and risks
3. Control hazards and risks
4. Maintain occupational health and safety
awareness

Lecture ‘s
Note:

Occupational health and safety is concerned with the general well-being of workers in the
workplace. Specifically, it aims to protect the health, as well as safety, of workers while working in order to
promote a high level of efficiency and productivity.

Identifying Hazards and Risks in the Workplace

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 Work hazards and risks come from different sources in the workplace. It can come from the
physical environment, the workers themselves, the machines and equipment, facilities, materials in the work
process, or work practices that can cause harm or injury to the individual, to the organization, to property, and
equipment.

Several Types of Hazards Found in the Workplace

1. Physical Hazards – These are brought about unhealthy working conditions, poor lighting, poor
ventilation, insufficient facilities, inefficient or faulty equipment or machine, and improper work
practices such as wrong use of knives.

2. Biological Hazards – These are brought about by workers infected with disease or illness, unhygienic
personal practices that can transmit bacteria, parasites, fungi to other workers and to the food and
equipment being handled.

3. Ergonomic Hazards – These are brought about by poor posture when working long periods of
standing, bending, pushing, lifting, carrying that can cause body stress, muscle pains, and soreness,
back injury, numbness of hands, feet, and other parts of the body.

4. Psychological Hazards – These are brought about by too much stress.

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 5. Chemical Hazards – These are brought about by the use of chemicals such as disinfectants for
cleaning equipment and floorings, fumes, and smokes from cooking.

Strategies in Identifying Hazards and Risks

In identifying hazards and risks in the workplace, the following strategies can be used:

1. Observe your workplace.

2. Interview co-workers of any complaints.
3. Look into past record of work related injuries, accidents, and illnesses. Find out their causes.
4. Gather other information about the workplace from other people from the community that relate
to hazards and risks.

From the data gathered, make an evaluation on the extent of hazards and risks present in the
workplace.

Controlling Hazards and Risks in the Workplace

Once you have identified and evaluated the hazards and risks in the workplace, you can now find
ways to eliminate, control, or reduce them.

1. Eliminating or removing completely the cause of the hazard.

2. Substituting with a less hazardous one.
3. Engineering control.
4. Administrative control.
5. Wearing protective equipment.

Safety Practices in the Kitchen

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 High sanitation practices in the kitchen means keeping everything clean – the worker, the
equipment and tools, the food and ingredients, and the kitchen surrounding.

1. To keep oneself clean

a. Wash hands thoroughly.

b. Keep fingernails short and clean.
c. Always wear your Personal Protection Equipment (PPE) while at work.
d. Wear mask especially when a co-worker has cold.
e. Remove all accessories, such as jewelry, before working.

2. To keep tools and equipment clean

Follow the correct procedure in washing, drying, and storing kitchen tools and equipment.

3. To keep the food clean

a. Never handle food when you have wounds, cuts, and infections.
b. It is best to work with clean and sanitized gloves at all times.
c. Refrigerate food, especially perishable ones.
d. Keep food in clean containers with cover.
e. Wash fruits and vegetables thoroughly before use.
f. Check food and containers for any possible contamination.
g. Clean the containers of ingredients regularly.
h. When using fruits, vegetables, and other perishable foods, as well as canned and frozen
food, follow the policy of first in, first out. Those stored earlier should be used first
before those stored later.
i. Label packages of food to determine their date of storage, expiration, and other
information.

4. To keep the workplace clean

a. Do not do personal hygiene activities such as combing hair, putting on make-up, changing
clothes in the workplace.
b. Do not eat, smoke, or spit in the workplace.
c. Do not sit in equipment and worktables.
d. Keep the surrounding areas free from dirt, litters, and disorderly or scattered furniture, tools,
and equipment.
e. Follow the Japanese philosophy of good housekeeping.

Safety Regulations
1. The Clean Air Act of 199

This law is also known as Republic Act No. 8749. It sets a comprehensive air quality
management policy and program, which aims to provide and maintain healthy air for all citizens of the country.

2. Waste Management

a. This is a government program designed to install awareness on people on how to

manage their household wastes by implementing waste management practices.
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 Waste management is the collection, transport, and processing (recycling or
disposal) of waste materials. Waste materials include:

 Solid waste
 Liquid waste

b. Waste materials can be:

 Biodegradable
 Non-biodegradable

c. Waste materials can be:

 Hazardous
 Non-hazardous

d. Process Flow of Waste Management

There are five step in waste management:

 Reduce – buy less and use less.

 Reuse – discarded items are used again.
 Recycle – discarded items are separated into materials that may be incorporated
into new products
 Recover – acquiring useful materials for waste to energy programs.
 Dispose – leftover waste after separating the recyclable and reusable wastes.

Disaster Preparedness and Management

This aims to prevent or minimize losses through quick and appropriate assistance extended to
victims of disaster and attain recovery from the disaster.

Mitigation

25 Preparedness
Recovery
 Disaster Management Cycle
1. Mitigation – is reducing impacts of disaster to people and properties.
2. Preparedness – is planning how to respond when disaster strikes.
3. Response – is the effort exerted to reduce the impact/effect of the disaster to affected people and
property.
4. Recovery – is the return to normally life.

Electrical and Fire Safety Code

This code contains precaution on how to prevent or reduce fire occurrence at home and in the
workplace that may result to death, injury, and loss or properties. Fire safety measures include safety rules
implemented in the construction of a building or in any existing structures and orientation given to occupants of
a building in dealing with fire. Celebrating the Fire Prevention Months and conducting fire drills instill
awareness of fire safety practices.

Fire Drill Activities:

1. Use of fire alarm system in case of fire.
2. Operation of fire emergency measures such as paging system, elevator protocol, smoke protocol, and
equipment protocol.
3. Performance of duties of the staff members in relation to the company’s safety plan.
4. Assessment of the response made during the fire drill.
5. Documentation of the fire drill results.
6. Extent of participation of all those results.
7. Extent of participation of all those concerned.

Contingency Measures and Procedure

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 A contingency plan is a written emergency plan. It is a plan of action to be taken to reduce
hazards and consequences from fires, earthquakes, explosion, chemical wastes that may pollute the air, soil, and
water.

A contingency plan should include the following:

1. Emergency procedures in response to fires, explosion, chemical wastes, etc.

2. Arrangement between the local police, fire department, hospital, and other concerned agencies.
3. List of names, addresses, phone numbers of people who can help respond to the emergencies.
4. Updated list of facilities and equipment in the building (fire extinguishers, exits, alarm systems,
communication systems, personal protective equipment, stored chemicals, and fire hazard
substances, clean-up equipment, etc.)
5. Evacuation plan of personnel and workers. Evacuation is the immediate movement of people away
from the hazard scene, such as earthquake or fire scenario.

References:

 SEDP Series Food Management and Services p 70

 Module in Food Trades
 http://www.megadox.com/docpreviews
 http://www.infospace.com/search/images
 http://www.bpace.K12.ca.us/images
 http://www.nwsbusinesschamber.com
 27
http://ph.jobssdb.com/PH/EN/V6HTML/Home/inside-
 http://cupe/health-and-safety
 http://www.ccohs.ca/oshanswer/hsprograms
 http://www.buzzle.com/articles/safety-regulations-in -the-workplace.html
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