PRINCIPLES AND

PRACTICES OF HYGIENE
IN PREPARING SALADS
AND SALAD DRESSING
1. CLEANLINESS- Wash hands
thoroughly before handling
ingredients. Ensure all utensils,
cutting boards, and surfaces are clean
to prevent cross- contamination.
2. FRESH INGREDIENTS- Use fresh,
high quality produce to maintain
nutritional value and reduce the risk
of foodborne illness.
3. SEPARATION OF RAW AND COOKED
INGREDIENTS- Keep raw vegetables separate
from cooked items to prevent the transfer
of bacteria. Use different cutting boards
and utensils for raw meats and vegetables.
4. PROPER WASHING- Thoroughly wash raw
vegetables under running water to remove
dirt and contaminants. Consider using a
vegetable brush for items with thicker
skins.
5. SAFE STORAGE TEMPERATURES- Refrigerate
perishable ingredients promptly to inhibit
bacterial growth. Keep salad ingredients at
safe temperatures during preparation.
6. AVOIDING CROSS- CONTAMINATION- Store
salad dressings, especially those with raw eggs
or dairy separately from other ingredients to
prevent cross- contamination.
7. SAFE SALAD- DRESSING PREPARATION-
When making homemade dressings use
pasteurized eggs and handle ingredients
with clean and utensils refrigerate
promptly.
8. LABELLING AND DATE- MARKING- Clearly
label and date homemade dressings or
prepared salads to track freshness and
promote safe consumption.
9. PERSONAL HYGIENE- Encourage kitchen
staff to wear clean uniforms and hair
restraints. Avoid handling food when sick
to prevent the spread of illness.
10. TRAINING AND EDUCATION- Ensure
kitchen staff is educated on proper
hygiene practices, emphasizing the
importance of cleanliness and food safety
in salad preparation.
THANK YOU!!