LEARNING OUTCOME 3 AND 4

PRESENT AND STORE

SALAD AND SALAD
DRESSINGS
 LEARNING OUTCOME 3

PRESENT SALAD AND SALAD DRESSINGS

 Guidelines for Arranging Salad
▪ Keep it simple and fresh.
▪ Cut in a uniform manner whenever possible -
diced items should be square.

▪ Use lots of white plates - food always looks better

on white. Solid plates are better than patterns. The
food should be the pattern and focus.
 Guidelines for Arranging Salad
 Plate salad within the border of the plate or 1 to
1.5 inch before the edge of the plate.
 Height helps the salad attractive.
▪ Make every ingredient identifiable.
▪ When using colors, consider complementary
colors and a variety of colors.
 LEARNING OUTCOME 3

STORE SALAD AND SALAD DRESSINGS

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Food spoilage means the nutritional value, flavor, or texture of a
food becomes damaged and/or the food is unsuitable or harmful
to consume.”
Several factors can cause food to become spoiled, all of which
can be classified into two main categories: natural decay and
microorganism contamination.
The majority of natural foods have a limited life or
“shelf life.” Foods that are perishable — bread, milk,
meat, fish, etc. — have a shorter shelf life than non-
perishable foods.

The deterioration of food begins once it is harvested,

gathered, or slaughtered.

The process is known as decay, which is the time

period before actual spoilage occurs.
 Natural Food Spoilage

A few factors that affect how food naturally decays include oxidation,
enzymes, temperature, and physical damage.

Each factor can contribute to natural food spoilage, as can the

interaction between two or more factors.
When air interacts with food components, the chemical process of
oxidation occurs.
Oxidation can produce both physical and chemical effects, including
changes in flavor, color, and nutritional value. Certain types of packaging
exist that can slow the process of oxidation.

Enzymes are natural substances found in every type of food.

When food ages, its chemical composition — including its enzymatic
structure — changes in response.

An example of this involves the ripening process of fruits and

vegetables. When a fruit ripens, for instance, its color and flavor will
change as a result of natural chemical changes to enzymes.
Physical damage often results in broken surface areas of food, which
increase the risk of bacterial presence and growth

Foods that haven’t been packaged correctly are also subject to this type
of risk, as are foods that haven’t been handled with the necessary care.

Storing food at appropriate temperatures is vital to slowing food spoilage.

Each location in which food is stored requires a different temperature
range.
In cupboards and pantries, the recommended range is between 50 to 70
degrees Fahrenheit.
In refrigerators, it’s between 34 and 40 degrees,
and in freezers it’s zero degrees or below.
At higher temperatures, food will deteriorate much quickly and the growth
of microorganism is more likely.
Ingredients and Prepared salads and dressings should be
stored properly and hygienically in accordance with the
Occupational Health and Safety.

Storing should serve its purpose to maintain its freshness

and prevent the growth of bacteria that will lead to spoilage
of the salad and dressings.
Salads
are mixtures of minimally processed ready-to-eat vegetables
with or without dressing.
Other common ingredients are fruits, poultry, meat, seafood, egg,
pasta, herbs, nuts, or cooked vegetables.

Salads
are usually served cold. As the ingredients are not cooked and the
preparation requires a lot of handling, the risk will be largely
increased if the salads arenot handled properly.
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PRINCIPLES AND PRACTICES OF
FOOD SAFETY IN PREPARING SALAD
AND DRESSING ACCORDING TO
HACCP
 PURCHASING AND RECEIVING
Problems: Presence of harmful bacteria, chemical and foreign
materials.

Control:
▪ Purchase raw materials from reputable and approved source.
▪ Inspect raw materials on arrival to ensure that there are no signs of
contamination or damage to the raw materials
▪ chilled items (e.g. meat, seafood and cut vegetables and fruits) are
delivered at
4oC or below and frozen items at frozen state and are free from
observable
evidence of temperature abuse.
 STORING
Problems: Growth of harmful bacteria and cross-contamination.

Control:
▪ Store deliveries immediately and at proper temperatures (chilled items
at 4oC or below; frozen items at -18oC or below).
▪ Practice first-in-first-out stock rotation.
▪ Keep raw materials covered/wrapped until use.
▪ Store ready-to-eat and raw foods separately.
 PREPARATION
Problems: Presence of harmful bacteria in raw materials, growth
of harmful bacteria and cross-contamination.
Control:
▪ Cook all ingredients (e.g. eggs, chicken, and beef) thoroughly.
▪ Use pasteurized eggs or egg products to prepare salad
dressings.
▪ When washing vegetables and fruits, pay attention to the
followings:
o wash them thoroughly and, as far as practicable, in a sink exclusively for this
use.
o replace water at a sufficient frequency to prevent spreading of microbial
contaminants.
o choose appropriate disinfectants and follow manufacturers' instructions (e.g.
methods, quantities specified, etc.) if disinfectants are used.
Store salad dressings at 4oC or below once their packages are
opened.
▪ Keep finished products, which are not for immediate consumption, at
4oC or below.
▪ Avoid holding chilled ingredients and finished products at above 4oC
for more than twohours.
▪ Label prepackaged salad with a "use-by" date and a statement of
storage condition.
▪ Use separate equipment and utensils to handle ready-to-eat and raw
foods to avoid cross-contamination.
▪ Keep equipment and utensils clean and in good condition.
▪ Maintain good personal hygiene (e.g. wash hands frequently, wear
clean protective clothing, etc.) always.
 DISTRIBUTION AND DISPLAY
Problems: Growth of harmful bacteria and cross
-contamination.

Control:
▪ Distribute and display finished products in a proper manner
and at 4oC or below to protect them from contamination and
deterioration.
▪ Distribute and sell finished products in a first-in-first-out basis.
▪ Self-serve salad bars
 Display salad ingredients in a proper manner and at 4oC or
below to protect them from contamination and deterioration.

 Provide enough tongs or ladles with long handles and replace

them with clean ones when appropriate (e.g. at 4-hour
interval).

 Remove contaminated tong sand ladles (e.g. those dropped

onto the floor) from the salad bar area immediately.
 Display ingredients in small portions and avoid topping up
with fresh ones.

 Discard leftovers.

 Supervise the salad bar area by appropriately trained staff

to protect the food
Thank you!