FOOD

PROCESSING
MODULE 1
WEEK 2-4

LESSON 1 – Introduction
LESSON 2 – Food Safety and Sanitation
LESSON 3 – Good Manufacturing and Enviromental Practice and Procedures

Prepared by:
Prof. Arlyn J. Omboy, MAHE
 Lesson
1
Introduction

OBJECTIVES

At the end of the lesson the students will be able to:

1. Discuss intelligently the overview of the 3 basic food groups;

2. Identify the preparation and cooking terms;
3. Illustrate the kitchen utensils, equipment and their uses; and
4. Describe the method of preservation.

INTRODUCTION

It presents the basic principle of food preparation and related

information necessary for the development of desirable food preparation
standards. Fundamental knowledge and understanding of cooking and
measuring techniques, cooking equipment, tools and utensils, and
kitchen lay-out are necessary to achieve the basic skills of food
preparation.
Food

- Is anything which taken into the body that supplies heat and energy, builds and
repair tissue, and regulating body processes.

Nutrition
- Is the science of food and nutrients as related to health
- Refers to the condition of the body
- Furnishing the body with adequate nourishment for growth, maintenance and
repair of body cells and tissues.

3 BASIC FOOD GROUPS

1. Energy Giving Foods (Go

Foods) – Carbohydrate and
Fats
- Food contain large amount
of sugar and starch.
- Fats and oil are
concentrated sources of
energy.
- Supply the body with
energy.

2. Body Building Foods (Grow

Foods) – Protein Foods
- Types of protein – plant
protein and animal protein
- Eggs and milk are
complete protein course
which contain all the
essential amino acids in
amount sufficient for
growth and life maintenance.
- Beans are meat extenders and if supplemented with a small amount of animal
protein become complete protein.

3. Body Regulating Foods (Grow Foods) – Vitamins and Minerals

- Green Leafy and Yellow Vegetables
- Protect our eyes and keep illness away
- Help to keep the red blood, the nerves health and bones strong.
 - Vitamin C – rich fruits make gums and teeth healthy. Increase resistance to
infection and common illness.
- The fresh fruits provide the Vitamin C requirements of the body.
- The greener or the deeper the yellow the color of the vegetable the more
Vitamin A it has. The outer green leaves of cabbage contains more calcium than
the inner leaves.
Calories
- It is measure of the heat given off by food when it is burned.
- Body can turn food into heat energy.
- The ability to produce heat determines whether a food is high or low in calorie.

Fat
- is called high calories food while green vegetables are said to be low in calorie.
- Body needs food enough to provide a certain number of calories each day for
energy and heat to keep you warm.
- If food you eat contains more calories that you need, your body changes the food
to fat and stores it gain weight.
- If you eat fewer calories than your body needs, your body uses stored fats and
you lose weight.

CAFFEIN IN FOODS
CARBONATED BEVERAGES CAFFEINE CONTENT (mg/12 fl. Oz)
Coca-cola 61
Sprite and 7-up 0
Mountain Dew 51
Diet Coke 46
Pepsi Cola 41
Diet Pepsi 34
Chocolate Milk 15

CHOLESTEROL IN FOODS (mg/100 g or 3.5 oz)

FOODS CONTENT
Brain 2,000
Egg yolk (fresh) 1,500
Liver 300
Butter 250
Oyster and lobster 200
Crab meat and Shrimp 125
Heart 15
Beef (uncooked) 70
Fish fillet 70
Pork 70
Chicken (flesh only) 65
Ice cream 45
Nuts 0
Egg white 0

FOOD PREPARATIONS AND TERM

1. Beat. Make the mixture smooth and light by fitting it over and over.
2. Blend. Mix to or more ingredient until one ingredient cannot be distinguished from
the other.
3. Break. Divides into pieces.
4. Chop. Cut into small, uneven pieces.
5. Cream. Rub, mask or work shortening against the side of the bowl with the back of
the spoon until it is smooth and creamy.
6. Cut-in. combine shortening and dry ingredients when making biscuits or pastry.
7. Cube. Cut into pieces of uniform size and shapes, first, lengthwise then crosswise to
make cubes.
8. Dice. Cut into small pieces of uniform size and shapes, first, lengthwise then
crosswise to make cubes.
9. Dredge. coat solid food with a dry ingredient such as flour, bread crumbs or sugar by
sparkling, dipping or rolling it in one of these ingredients.
10. Flake. Separate fish into small pieces.
11. Fold. Add beaten egg whites or whipped cream to a mixture without losing what has
been beaten into them.
12. Grate. Cut into fine pieces by rubbing against a grater in circular or back and forth
motion.
13. Julienne. cut into then, match-like strips.
14. Marinate. Let food stand in French dressing or an oil acid mixture to add flavor.
15. Mash. Press food from small pieces into a pulp with and down beating action of a
fork.
16. Mince. Cut or chop into tiny pieces.
17. Pare. Cut off the outer skin or rind with a knife.
18. Peel. Pull of the outer skin or rind.
19. Puree. Rub food through a sieve to make a smooth semiliquid mixture for use in
soups or sauces or as food for babies.
20. Scrape. Remove the skin by rubbing it with the sharp edge of the knife.
21. Slice. Cut into flat pieces.
22. Soften. Cream butter, margarine, or shortening until it is smooth and creamy or to
let it stand at room temperature until it soft.
23. Stir. Mix the ingredients in a bowl by circular movement of the spoon.
24. Sprinkle. Scatter sugar or flour, and salt over food.
25. Toss. Mix lightly by lifting the ingredients for salad with a spoon and forks to avoid
brasing the ingredients.
26. Wedge. Cut into shape of a wedge, each piece thick at one and thin at the other
hand.
27. Whip. Beat rapidly with a whisk beater to incorporate air and increase the volume of
egg.

COOKING TERMS

1. Bake. Cook in an oven.

2. Barbecue. Baste meat from time to time with a highly-seasoned sauce s it cooks by
direct heat over coals. In an oven r under a broiler.
3. Baste. Moisten food while it is being baked to prevent it from drying out.
4. Blanc or scald. Put boiling water over food or dip the food into boiling water and
then into cold water.
5. Boil. Cook in liquid until bubbles appear and rise to the top and break the surface.
6. Broil. Cook by direct heat.
7. Braise. Brown meat or vegetable in a small amount of liquid.
8. Fry. Cook in a hot fat without a cover.
9. Fricassee. Cook by braising.
10. Melt. Change a solid to liquid by boiling.
11. Poach. Cook foods in hot liquid just below the boiling point.
12. Roast. cook meat or poultry uncovered in oven without added moisture.
13. Scald. Heat liquid in the upper part of a double boiler until tiny bubbles appear
around the edge.
14. Steam. Cook food by eaten in a covered steamer rather than in boiling water.
15. Steep. Cover tea leaves with boiling water and allow to stand, to extract the flavor,
color and aroma from the leaves.
16. Simmer. Cook just below boiling point.
17. Sear. Brown meat quickly on all sides at high temperature to develop flavor or and
improve its appearance.
28. Stew. first, lengthwise then crosswise to make cubes.
18. Stew. Cook food for a long time in a small amount of liquid at simmering
temperature.
USEFULL KITCHEN EQUIPMENT
 METHODS OF FOOD PRESERVATION

HEATING
Nearly all types of food can be preserved for a considerable period of time by
cooking. When raw foods deteriorate, it is through the action of the enzymes they contain
and action of bacteria with which they become contaminated. Heating or cooking destroys
or inactivates these enzymes thus preventing this types of deterioration. Cooking also
destroys certain types of microorganisms that cause spoilage. In the home, cooking is used
as a preservation method as well as a method to make more food more palatable. However,
ordinary cooking does not destroys all bacteria.

PASTEURAZIATION
In this method of preservation named after Louis Pasteur, foods are subjected to
sufficient heat to kill most of the bacteria without markedly altering flavor or other
characteristics. The food is heated in a close system, rapidly cooked, and then place in
covered or sealed container to prevent recontamination. This method is generally used for
liquid such as milk, fruit and vegetable juices and beers.

CANNING
Canning is a method of preserving food which combines the techniques of heating to
kill spoilage microorganisms and inactive enzymes by sealing in an air tight container to
prevent subsequent contamination.

BAKING
Baking has two folds purposes: developing a different type of food product from
grains, then preserving it for future use. Grains for bread and ground into flour, then made
into dough by fermentation with yeast to develop desirable flavors and textures. The dough
is subjected to heat. This coagulates the bread, reduce the moisture and kills the micro
organism that would otherwise cause spoilage. Cakes and other items owe their oven
structures to chemical leavening agents such as baking powder or natural gas such as
beaten egg whites. Unless the heat is sufficient to kill yeast, molds and spoilage bacteria,
the products have a short shelf-life. However, in hermetically sealed container they keep
very well.

REFRIGERATION
The rate of deterioration by naturally occurring enzymes and the rate of growth of
microorganisms are progressively retarded by low temperature. In supermarkets, fresh
meat is displayed in a chilling case, and fresh poultry in crushed ice to maintain quality and
retard deterioration. Fresh fruits and vegetables are held in a refrigerated warehouse
regulated to obtain maximum storage according to product requirements. To extend
storage life, products such as butter, cheese, dehydrated eggs, and canned goods are stored
in cooled warehouse.

SUN AND AIR-DRYING

In certain localities were the warm sun and low humidity prevail, local fruits are
dried on trays in the open. Rapid drying is essential to prevent molding and to maintain
quality. For fast drying where the sun drying is not practicable, mechanical air drying offers a
solution. Fruits and vegetable are prepared, spread on perforated trays as belts, and passed
through temperature regulated air until dry. In some products, sulfur dioxide is applied to
preserve color and retard deterioration. Some liquid food such as milk, liquid eggs, and
instant coffee are dried by spraying them into rapidly moving current of hot dry air then
covering the resulting powder.

VACUUM DRYING
With product are deteriorate from heat or oxidation, a vacuum drying process may
be employed in batch or continuous flow. A high vacuum plus heat causes the product to
dry rapidly by evaporation. Raising the temperature increases the rate of evaporation but
this must be regulated according to product requirements. This method lends itself to the
drying of certain fruit juices.

FREEZE DEHYDRATION
Certain product requires a porous structure to facilitate dehydration otherwise they
may suffer heat or oxidization damage during drying even at room temperature. Product
such as raw or cooked meat, fish and certain fruit and vegetables are frozen place in a
chamber, and subjected to a high vacuum. This cause the ice crystals to sublime of
evaporate leaving a small cavities. The spongy material takes up the water, rapidly during
dehydration. To facilitate evaporation, heat is applied through the shelves upon which is
frozen food seats.

FERMENTATION
Wines and beers are produced by adding yeast to ferment the natural sugar because
fruits and juices spoil through the action of many types of microorganism, this is placed in a
container to seal out air. Yeast can utilize sugar when even without oxygen and produce
alcohol, which acts as a preservative. When the container is opened, acetic acid bacteria will
oxidize the alcohol within the beverage, producing vinegar.

PRESERVING, CONCETRATING AND CARBONATION

In jams, jellies, marmalades, and such preservation is accomplished by addition of sugar,
while concentration of products by removal of water produces syrups and various fruit
concentrates. Most of these products will keep without refrigeration, but some require cool
storage to retain flavor. Such as products add variety to the diet through use of this
preservation method. Honey is a natural product owing preservation to soluble sugars
gathered from flowers and concentrated by the bees.

SALTING, CURING ND SMOKING

Meat, fish and certain vegetables may be preserved by high salt concentration. The
salt inhibits microorganisms and enzymes action. Products are later utilized by leaching the
salt out with water. In curing ham, bacon, brine fish and producing pickles the product is
submerged un a solution of curing salts, allowed to undergo a “cure”; then certain products
are processed in a smokehouse by dry heat.

IRRIDIATION
Energy imparted by atomic radiations can kill cells and is used as preservation
method. This has been referred to as cold sterilization method since it does not employ
heat.

CHEMICALS
Chemical preservatives can contribute substantially in the preservation of food. High
temperature and humidifies favor microbial attack and increase the rate of development of
oxidative rancidity which can be controlled by the use of chemicals.

FOOD ADDITIVES

Food additives is a substance or a

mixture of substance other than basic
foodstuffs, which is present in food as a
result of production, processing, storage
or packing. Food additives are added to
foods in precise amounts during
processing. They are technological
justified for
 maintaining the nutritional
quality of food;
 enhancing the keeping quality or stability of food thereby reducing food
wastage;
 making food attractive to consumers in a manner which precludes deception;
and
 providing essential aids in food processing.

CLASSIFICATION OF FOOD ADDITIVES

1. Preservatives are substance added to food to prevent or inhibit growth of spoilage
organisms. Examples are:
 a. Salt, sugar, vinegar, pepper (common household preservatives)
b. Saltpeter of sodium nitrate (used for meat curing)
c. Sulfur dioxide (sulfurous acid) and sulfide (inhibit discoloration of cut fruits and
serve as anti-browning agent)
d. Benzoic acid or Sodium benzoate (for fruit juices, jellies, margarine and catsup)
e. Citric and tartaric acids (provide the acid for flavor improvement in syrups, drinks
and jellies)
f. Alum and soaked lime or apog - used as a firming agent for pickles and fruit
preserves.
2. Anti-oxidants
3. Sequestrants
4. Surface Active Agents
5. Stabilizers, thickener
6. Bleaching and maturing agents, starch modifier
7. Anti-caking agents and enzymes

FOOD ADDITIVES COMMONLY USED

1. Binders and strengtheners – Aids in binding ingredients together to improve the

texture of baked products. All come from milk, soybeans, or wheat.
2. Colors – probably the most controversial category of food additives. Coloring may be
Natural (N) or synthetic (S).
3. Emulsifiers – added to foods to separation of ingredients such as oil and vinegar in
salad dressings. In baking, emulsifiers improve the volume and uniformly of breads
and rolls.
4. Flavor ingredients – the largest category of food additives used strictly to add flavor
to foods. Synthetic flavors are often cheaper than the real thing and help to meet
consumer demand when there is not enough of certain flavors available in nature.
5. Flavors enhancers – improve the natural flavor of foods without actually adding any
flavor of their own.
6. Humectants – help the food to retain moisture.
7. Nutrients – added to foods to improve their nutritional value and or to replace
nutrients that are sometimes lost in processing.
8. Preservatives – extend storage time and prevent spoilage and growth of bacteria,
molds and fungi.
9. Sweeteners – added to make the aroma or taste of food more agreeable or
pleasurable.
10. Stabilizers, thickeners – added to foods to improve body consistency and texture,
many are natural carbohydrates.
11. Sealants – used to seal moisture in fresh fruits and vegetables, candies, gums and
dietary supplements.
EVALUATION

In a ¼ illustration board, draw your own design about the Food

Pyramids.

RUBRICS

Originality …………………………………….50%
Content…………………………………………25%
Neatness……………………………………….25%
100%

Congratulations! You did a great job! Rest and Relax a while

then move on to the next lesson. Good luck!
 Lesson
2
Food Hygiene, Safety

OBJECTIVES

At the end of the lesson the students will be able to:

1. Identify the importance of hygiene and sanitation;

2. Enumerate the proper Hygiene habits; and
3. Appreciate the importance of hygiene and sanitation in the
workplace.

INTRODUCTION

Hygiene matters are those that directly affect a person’s

health. Sanitation is related to the contamination of the
environment, which affect the health of the people generally.
Sanitation and safety are two interrelated environmental factors
that should be given utmost importance when putting up
foodservice establishment. High standard of cleanliness should be
maintained in its daily operation to make sure that food served to
consumers are sanitarily prepared and are therefore sale for
consumption.
 Hygiene and Sanitation

The concern of hygiene and sanitation starts from the time of designing a premise
for food service. There are many inter-related aspects of preparation and service to be
considered in the design stages so as to protect the establishment from hazards. The
following table gives considerations in designing stage for hygiene and sanitation.

Environment Food Handling Personal Hygiene

Site selection receiving Clean clothes
Flooring and walls Storage Grooming
Equipment Preparation Staff health
Exhaust systems Cooking Habits
Lighting Holding
Water supply Serving
Waste disposal Clearing and cleaning of
disposal waste

Providing safe food begins during hiring process. Many cases of food borne illness
can be linked directly to lack of attention to personal hygiene, cleanliness, and food handling
procedures. The lists of infectious and communicable diseases are transmitted through food
contaminated by infected food handlers. Some of the pathogens that can cause disease
after an infected persons handles that food include:

1. Hepatitis B
2. Norwalk and Norwalk-like viruses
3. Salmonella typhus
4. Staphylococcus aurous
5. Streptococcus pyogenes

PROPER ATTIRE

1. Employees should ware clean, washable clothing. Uniforms are recommended

but, if not feasible, clean aprons are essential.
2. Effective hair restraints must be worn to cover head and facial hair. Commonly
used restrains includes nets, bonnets, and caps. The purpose of hair restraints is
 to prevent hair from falling into the food and to discourage the food handler
from touching his or her.
3. Jewelry is discourage because bacteria can lodge in settings and contaminate
food.

PERSONAL HYGIENE HABITS

The single most important practice is preventing the spread of food borne illness is
proper and frequent hand washing. This technique is referred to as the double washing
technique recommended under the following circumstances.

1. After defecating, contacting body fluids and discharges, or handling waste

containing fecal matter, body fluids or other bodily discharges
2. Before beginning the work or before returning to work following a break.
3. After coughing, sneezing, or using handkerchief or disposable tissue.
4. After smooking, using tobacco, eating or drinking.
5. After handling soiled equipment and utensils.
6. Immediately before food preparations, such as working with food, clean
equipment, utensils and supply.
7. When switching from working with raw to cooked food.

HAND WASHING STEPS

1. Wet your hands with water and apply soap.

2. Rub your hands together to make a ladder.
3. Rub your palms, fingers and back of your hands.
4. Rub your hands really well for at least 20 seconds.
5. Rinse hands with water.
6. Dry hands using paper towel or an air dryer.

OTHER PERSONAL HYGIENE HABITS

1. Food service personnel should be keep their fingernails trimmed and clean.
2. Hands should be kept away from face, hair and mouth.
3. Disposable gloves should be encouraged for direct food contact and are required
by laws in some areas of the country.
4. Smoking should be permitted in designing areas only and away from food
preparation and service areas.
5. Only authorized personnel should be allowed in production area.
 PERSONAL PROTECTIVE EQUIPMENT IN THE COOKERY

Personal protective equipment is used to keep people safe from harm that may
come in their way during work. Almost all workplaces have health hazards that can harm
staff who work there and that is why they have to wear protective clothing to prevent this
from happening. Also, protective
clothing is worn to avoid the
environment clean and safe.

In cookery, the work

environment is busy and hectic
with many hazards that make the
place to have potential areas
that can cause harm to the
workers and the environment.
Protective clothing in cookery
must therefore always be worn
to reduce the risks of injuries,
fatalities that may occur as a
result of injuries caused.

In cookery, there are hot

ovens, knives, baking equipment
that can burn, cut and scald the
workers to the point of grievous injury or even death. The same hazards can cause injuries
to other people who visit the cookery as customers or suppliers because they can be caught;
say if there was a fire outbreak. Customers may suffer from issues such as food poisoning as
they might arise from lack of protective clothing being put on by staff.

Therefore, as an employer, you have the responsibility to ensure that you all staff in
your cookery all wear protective clothing. Employees also have a personal responsibility
over their own safety and should wear the clothes at all times.

TYPES OF PERSONAL PROTECTIVE CLOTHING TO WEAR IN A COOKERY

Cookery has many types of protective equipment that can are specifically made for
this purpose. In the list below, we evaluate a number of the basic ones:
 APRON

This is a cloth that provides an extra layer on one’s clothing to protect one from
spillages that may come from hot foods. It also works as a uniform for kitchen workers so
that they have a good presentation.

OVEN GLOVES

These is special clothing worn on the hands to protect one when handling hot
equipment such as picking cakes from the oven. They ensure that your hands do not burn.

CUT RESISTANT GLOVES

These are special gloves worn on the hands to protect one from being cut by sharp
objects such as knives, peelers and carrot grates as they cook.

FOOTWEAR

These are special shoes that are worn to protect people in the kitchen from falling or
sliding off and causing them injury. These shoes have a no-slip feature which enables them
to have stability for the wearer.

SAFETY GOGGLES

These protect the eyes from being contaminated by cleaning fluids and have
chemicals that might damage the eyes.

RUBBER GLOVES

These protect the skin from coming into contact with cleaning materials used for
kitchen wear that may irritate the skin.
 EVALUATION
1.
In a long bond paper. Answer the following:

1. Explain the difference between hygiene and sanitation and give

each example.
2. In this new normal, how do you apply proper hygiene and
sanitation at home?

Congratulations! You did a great job! Rest and Relax a while

then move on to the next lesson. Good luck!
 Lesson
3 HACCP –

OBJECTIVES

At the end of the lesson the students will be able to:

1. Identify the critical point of HACCP;

2. Explain the 7 principles of HACCP; and
3. Apply the importance of HACCP in the workplace.

INTRODUCTION

Hazard Analysis Critical Control Point system on food safety

was developed jointly by the Phillsbury Company, the United States
Natick Laboratories Hazard
and theAnalysis Critical
National Control Pointand Space
Aeronautics
Administration in 1974. It is a new approach being adopted by
health ministriesHazard Analysis Critical
and municipalities Control Point
to minimize food system on food
safety risks in
safety was developed jointly by the Phillsbury
food service organizations. Establishment running the HACCP Company, the
program United
ensures aStates
standardNatick
of foodLaboratories
safety that isand the National
recognized as the
Aeronautics and Space Administration
definitive certification for sale food operations. in 1974. It is a new
approach being adopted by health ministries and municipalities to minimize food safety
risks in food service organizations. Establishment running the HACCP program ensures a
standard of food safety that is recognized as the definitive certification for sale food
operations.

Food safety hazards are caused by safety biological, chemical or physical agents.
These agents can cause injury or illness, if not controlled. This method also has other
benefits of maintaining food quality and managing food cost. HACCP works on Critical
Control Points (CCPs), which if controlled can eliminate health risks. Each control point has
stated critical limits, which area acceptable tolerance parameters within which operation
must run. Most food establishment has ten critical control point as given below.

WHO IS RESPONSIBLE FOR HACCP

All members of management and the staff of food establishment are responsible.
The owners and corporate management must include food safety as part of their
philosophy supported by appropriate policies. They would drive the setting of food safety
standards and ensuring regularly compliance within those standards. They would also set
aside budgets for training and certifications.
The operational managers and supervisors must lead by demonstrating their
commitment to food safety and standards. They act as his pivot of feedback on how to
improve performance at each critical point.
The staff members are the key performers of the HACCP program as they ensure
that safety standards are met. Each member would have been trained as part of their
orientation and is encouraged to give feedback on how to improve safety performance.

THE HACCP PROCESS

The HACCP process consists of seven principles given below. Each principle is
explained through a series of slides. Each slide is self-explanatory.

HACCP TERMINOLOGY

1. Acceptable level. Control point: where there is a risk.

2. Critical control point. Unacceptable risk.
3. Critical limit. The parameters within each physical, biological, and chemical risk
must be controlled.
4. Deviation. Failure to control a critical risk.
5. HACCP Plan. Formal written procedures for sale.
6. Hazard. Unacceptable consumer risks.
7. Monitoring. Planned sequence of observations and measurements to keep
accurate record.
8. Preventive measure. Means to include, destroy, eliminate or to reduce hazard.
9. Risk. A likely occurrence of hazard.
 10. Sensitive ingredients. Any ingredient historically associated with a known
microbiological hazard.
11. Verification. Means, method, procedures and test to determine if the HACCP
system is in compliance with the HACCP plan.

7 HACCP PRINCIPLES

1. Conduct a hazard analysis.

2. Determine a critical points.
3. Establish the critical limits for preventive measures.
4. Establish procedures to monitor CCPs.
5. Establish corrective actions when limits are exceeded.
6. Establish various verification procedures that document HACCP Plan.
7. Establish record keeping and documentation procedures to verify that HACCP
plan is working.

FOOD SAFETY

Providing a safe workplace for the workers could be achieved first through a well-
design facility. Since accidents can happen anytime especially when they are least expected.
Managers and workers should cooperate and work on a safety program to prevent injuries
possible losses and expenses repairing or replacing damaged equipment.

SAFETY RULES THAT SHOULD BE STRICTLY ENFORCED BY MANAGERS AND

OBSERVED BY ALL WORKERS

2. Wear safe and appropriate clothes for the type of work performed.
3. Wear comfortable shoes with good soles. Avoid wearing high heeled shoes.
4. Keep floors clean and dry. Pick up any object dropped on the floor.
5. Avoid overloading service trays, it can be dangerous.
6. Dispose all broken glasses and china wares immediately. Never use a cracked or
chipped glass or china for serving.
7. Serve guests properly. Avoid hurrying.
8. Check for loose, or splintered tables and chairs. Remove them from service
immediately to prevent possible injuries.
9. Be careful on walking in hallways, stairs or work areas.
10. Keep passage ways and stairways clean and free from obstruction.
11. Wash hands before and after.

EVALUATION
 12.

Direction: In a long bond paper. Answer the following:

1. Why it is necessary to wear personal protective equipment in the

workplace?
2. Base on your ideas, what are reasons why HACCP is being
implemented?

Congratulations! You did a great job! Rest and Relax a while

then move on to the next lesson. Good luck!

MODULE SUMMARY

 It presents the basic principle of food preparation and related information

necessary for the development of desirable food preparation standards.
Fundamental knowledge and understanding of cooking and measuring techniques,
cooking equipment, tools and utensils, and kitchen lay-out are necessary to
achieve the basic skills of food preparation.
  Hygiene matters are those that directly affect a person’s health. Sanitation is
related to the contamination of the environment, which affect the health of the
people generally. Sanitation and safety are two interrelated environmental factors
that should be given utmost importance when putting up foodservice
establishment. High standard of cleanliness should be maintained in its daily
operation to make sure that food served to consumers are sanitarily prepared and
are therefore sale for consumption.
 Hazard Analysis Critical Control Point system on food safety was developed jointly
by the Phillsbury Company, the United States Natick Laboratories and the National
Aeronautics and Space Administration in 1974. It is a new approach being adopted
by health ministries and municipalities to minimize food safety risks in food service
organizations. Establishment running the HACCP program ensures a standard of
food safety that is recognized as the definitive certification for sale food
operations.

REFERENCES:

 De Leon, S.Y. (2006). Food Technology and Globalization. Manila: Merriam and
Webster Bookstore, Inc.
 Gatchalian, M.M. and De Leon, S.Y. (2000). Introduction to Food Technology,
Manila: Meriam Bookstore, Inc.
 Omboy, A.J. (2016). Laboratory Manual in Food Processing. DSSC Instructional
Material.
 Soraino, N.N.A, (2016). Guide to Food Selection, Preservation and Preparation,
Manila: Rex Bookstore, Inc.