food

2. ALPHA
CODE
Using the alphabet, try to find out the
hidden word.

3. 4 9 7
DIG

4. 4 1 14 7 5 18
DANGER

5. 8 1 26 1 18 4
HAZARD

6. 19 12 9 16
SLIP

7. 2 21 18 14
BURN

8. 3 21 20
CUT

9. 12 9 6 5
LIFE

10. 4 5 1 20 8
DEATH

11. SAFETY in the kitchen means
using precautionary methods in
the kitchen to prevent an
accident. Most accidents in the
kitchen are due to carelessness.

13. Basic Rules of Kitchen
Safety

14. 1.Wear appropriate ,clean
clothing on the lab days

15. 2. Never cook in loose clothes and keep
long hair tied back. You don’t want
anything accidentally catching fire.

16. 3. Store knives in a wooden block or
in a drawer.

17. 4. Keep potholders nearby and
use them!

18. 5. Don’t let temperature-sensitive
foods sit out in the kitchen.

19. 6. Separate raw meat and poultry from
other items whenever you use or store
them.

20. 7. When possible use a kitchen
tool, not your hands to complete
tasks.

21. 8. Wipe up spills
immediately. Keep the floor dry
so that no one slips and falls.

22. 9. Get a fire extinguisher and
First Aid Kit for your kitchen

24. OVERTHINK!
What would be the worst case scenario
if the workers do not apply safety
knowledge in the work place?
1. Loose Clothes
2. Oily floor
3. Hair not tied
4. Knives are everywhere
5. No fire extinguisher is available

25. SEATWORK
Write down the safety practices and the
accidents that can be avoided through
this. Example:
Safety Practices Accidents Avoided
Keeping the gas range
close
Fire/Death

27. ALPHA
CODE
Using the alphabet, try to find out the
hidden word.

28. 4 9 7
DIG

29. 7 5 18 13 19
germs

30. 2 1 3 20 5 18
9 1
BACTERIA

31. 23 1 19 8 9
14 7
WASHING

32. 3 12 5 1 14 9
15 7
CLEANING

33. 9 12 12 14 5
19 19
ILLNESS

34. SANITATION IN FOOD
PREPARATION

35. SANITATION is the
process of handling food
in ways that are clean
and healthy.

36. 1. Wash your hands before
handling food and after handling
meat or poultry.

37. 2. Repeatedly
wash your hands
when necessary
–
especially after
coughing,
sneezing or using
the restroom.

38. 3. Wash dishes, pans and utensils as
you use them, allowing them to dry on
the drain board when possible.

39. 4. When tasting foods, use a spoon
other than the one used for stirring .
Use a clean spoon for each person
tasting and for each time food tasted.

40. 5. Proper garbage disposal

42. EIGHT
LEADING CAUSES
OF FOODBORNE
ILLNESS.

43. ⚫ 1) Cross-
contamination
between raw and
cooked and/or
ready-to-eat foods.
It generally results
from poor personal
hygiene (worker’s
hands), or from
using unsanitized
equipment

44. 2) Inadequate re-heating of
potentially hazardous foods.
All leftovers intended must be
re-heated to 165 oF within a
2-hour period

45. ⚫3) Foods left in the
temperature danger
zone (TDZ) too long.
Time in the TDZ is
cumulative. After 4
hours the potentially
hazardous foods must
be discarded

46. 4) Raw,
contaminated
ingredients
used without
further cooking.

47. ⚫5) Foods
prepared too far in
advance. This is
generally coupled
with holding food
in the TDZ too
long

48. 6)Infected food
handlers and poor
work habits.

49. ⚫7) Failure
to properly
heat or cook
food

50. 8) Failure to properly
cool food, poor cooling
practices result in
potentially hazardous
foods being held in the
TDZ for long periods of
time

51. Time to learn
how to
FIGHT BAC !

52. CLEAN: Wash hands and surfaces often.
SEPARATE: Don’t cross contaminate
COOK: To proper temperatures
CHILL: Refrigerate promptly.

54. Sanitation is more
important than
independence
-Mahatma Ghandi

56. PREPARING MEAL
SAFEANDSANITARY
ENSURE PHYSICAL,
MENTALANDEMOTIONAL
SECURITYANDCHANCE
TOBECOM
E PRODUCTIVE
INDIVIDUAPO//’//’L.

68. Directions: Write S if the statement is SAFE ,
write US if the statement is UNSAFE .
1. Use a towel or your apron to remove a pan from the oven.
2. Store knives in a wooden block or in a drawer.
3. Wipe up spills on the floor right away.
4. Patronizing street foods.
5. Tie back long hair.
6. All bullying incidents shall be reported to the School CPC.
7. Use electric appliances with wet hands.
8. Wearing loose clothing while working in the kitchen.
9. Cut away from your body when using a sharp knife.
10. Keep cabinet doors open so everything is in easy reach.
SAFE
SAFE
SAFE
SAFE
UNSAFE
UNSAFE
SAFE
UNSAFE
UNSAFE
UNSAFE

70. SALAD
ACCOMPANIEMENTS