PRELIM REVIEWER HPC4

LESSON 1 .
HISTORY OF CULINARY
ARTS .
CULINARY ARTS
- refers to the art of preparing and cooking food
- The word “culinary” is defined as something related to, or connected with cooking.
THE EVOLUTION OF FOOD .
GEORGES AUGUSTE ESCOFFIER - 18TH CENTURY
 The greatest chef of his time. (1847-1935)
 Father of the 20th century cookery.
2 Main Contribution
1. simplification of classical menu
2. reorganization of kitchen
THE EPICUREAN
CHARLES RANHOFER 1893
 He published the Epicurean
 Which contained 3500 recipes
 He invented baked Alaska and lobster New York
 He introduces the avocado in New York
 “Sauces and meats should not be repeated in the
same menu”/men-yoo/
 High quality seasonal foods should be the focus of the meal”
MARIE ANTOINE CAREME - 17th Century
 Prominent chef of haute cuisine
 “High Art” of French cooking

HAUTE CUISINE
 French word which means high cooking
 Also known as grande cuisine
 Known to be extravagant preparations
 Presentations served in small and numerous courses

NOUVELLE CUISINE
ALICE WALKER 1971
 Characterized by lighter, more delicate dishes and
an increased emphasis on presentation.
 She modified the nouvelle cuisine
 She focused on seasonal and locally grown produced
prepare in simpler way

FUSION CUISINE (Mid-1980’s)

 Combination of ingredients and preparation methods
of various ethnicities and regions in the world
 Freedom to create food, no specific principles to be
followed

CULINARY
PROFILES .
GUILLAME TIREL – TAILLEVENT (1310-1395)
 The Head of the Royal Kitchen of Charles VI
 He wrote the first professional cookery book in France
 Founded the French gastronomic tradition

CATHERINE DE’ MEDICI (1519-1589)

 She revolutionized the taste of France
 Dazzles the French court with her sumptuous banquets
of unusual dishes
 Introduces the fork
 Introduces the art of making breads, Cakes and pastries
vegetables and
 Preparation of fresh serving fruits and cheese Ice and ice cream
ANTOINE BEAUVILLIERS (1754-1817)
 He opened the La Grande Taverne de Londres (1782) – 1st
restaurant
with elegant room, smart waiters, a cellar and superior cooking

 Wrote L’art de Cuisinier (1814) which dealt with cooking and

other aspects of food service
 It became the standard French Cookery book of the time

MARIE ANTOINE CAREME (1784-1833)

 Head Chef to George IV of England, Emperor Alexander 1
of Russia and Baron James de Rothschild
 Author of L’art de la Cuisine Francaise which consists of
5 volumes
 Founder of French Haute Cuisine – “high art”
GEORGE AUGUSTE ESCOFFIER (1846-1935)
 Called the Emperor of Chefs and Emperor of the World’s Kitchen
He served at the
1. Carlton Hotel in London,
2. Grande National Hotel in Lucerne, Switzerland
3. Grand Hotel in Monte Carlo
4. Savory in London
5. Ritz Hotel in Paris and New York
LOUIS PASTEUR (1822-1895)
 French scientist who showed that microorganisms were
responsible for diseases, food spoilage and fermentation
 Developed pasteurization – process of killing microorganisms
by heat

RAY KROC (1955)

 Franchise agent in 1955
 Bought McDonalds to the McDonalds brothers and
saw its worldwide growth

JAMES BEARD
 Father of American Cooking
 Provided strong philosophical foundation for a country
by becoming aware of its culinary heritage

KITCHEN HISTORY
The kitchen is a symbolic room in a home. It has evolved and transformed through time
and the course of history together with progressing lifestyles, economic situations, values and
morals. The overall appearance, impressions, setting and relatives significance of the kitchen in
the home have been emblematic of the people who works in the kitchen and of the food they
serve. The same goes through the kitchen in a restaurant it is emblematic of the restaurants
cleanliness and quality of served food.
Therefore, a brief walk through the history of kitchen will help the students understand the
ever-changing and complex interconnection between this room and the various roles it plays
not only in restaurant but also in domestic life. Kitchen started in a home and later
incorporated to businesses such as restaurants.
A BRIEF HISTORY OF THE KITCHEN
The need for a place to prepare food in a family was the beginning of the modern kitchen.
Usually centered on a source of heat and light, a fireplace served as the sole heat source until
the seventeenth century, meaning most of the family's daily living activities and cooking
practices took place in one room that contained the fireplace. The first known kitchen
separated from the living area was in Flanders during the thirteenth-century, along the coast of
what is now known as Belgium.
1. THE COLONIAL KITCHEN

 Although eventually established as a separate

room in many homes, the early colonial
kitchen was equipped with perhaps the only
heat source in the home, a hearth and it
served as the focus of the family activity.

2. THE MODERN KITCHEN

 Two major trends from the nineteenth and

twentieth centuries influenced the modern
kitchen, Industrialization from the nineteenth
century brought to the kitchen and evolved the
kitchen with social and technological changes.

3. THE VICTORIAN KITCHEN

 The nineteenth century brought the Victorian era,
which coincides with the reign of Queen Victoria of
the United Kingdom between 1839 and 1901. In this
period, gas stoves became available, but many
households still preferred the wood- or coal-
burning stoves. The range, sink and table in
Victorian kitchen were all freestanding pieces.

4. THE BEECHER KITCHEN

 By 1869, Catherine Beecher and her sister, Harriet
Beecher Stowe, a noted author and abolitionist, had
written a book. The American Woman's Home. The
book addressed the problems experienced by
women in the kitchen at the time. The Beecher
kitchen was modeled from a ship's gallery. It
featured work centers and applied latest
technologies. Storage was designed to

5. THE LABORATORY LOOK

 The new kitchens of the era, with their continuous
workspace and closed storage looked very much
like a laboratory designed for one-person
Continuous development of cabinets, sink, built-in
wall cabinets and new kitchen appliances greatly
improved not only the kitchen design but also the
way people prepare food.
 MODERN DEVELOPMENTS .
1. DEVELOPMENT OF NEW EQUIPMENT
 Research and technology continue to produce
sophisticated tools for the kitchen.
 Modern equipment has enabled many food service
operations to change their production methods.
With sophisticated cooling, freezing and heating
equipment, it is possible to prepare some foods
further in advance and in larger quantities.

2. DEVELOPMENT AND AVAILABILITY OF NEW FOOD PRODUCTS

 Modern refrigeration and rapid transportation caused
revolutionary changes in eating habits. For the first time,
fresh foods of all kinds became available all year. Exotic
delicacies can now be shipped from anywhere in the
world and arrive fresh and in peak condition.
 The development of preservation technique- not just
refrigeration but also freezing, canning, freeze-drying,
vacuum-packing, and irradiation- increased the
availability of most foods and made affordable some
foods that were once rare and expensive.

3. SANITARY AND NUTRITIONAL AWARENESS

 The development of the science of microbiology and
nutrition has a great impact on food service. One hundred
years ago, there was little understanding of the causes of
food poisoning and food spoilage. Food handling practices
have come a long way Food since Escoffier’s day.
Today, nutrition is an important part of a cook’s training.
Customers are also more knowledgeable and therefore
more likely to demand healthful, well-balanced menus.

4. MODERN COOKING STYLES

 All these developments have helped change cooking

styles, menus and eating habits. The evolution of
cuisine that has been going on for hundreds of years
continues. Changes occur not only technological
developments, such as because of those just
described, but also because of our reactions to
culinary traditions.

THE ORGANIZATION OF MODERN KITCHENS .

THE BASIS OF KITCHEN ORGANIZATION .
The purpose of kitchen organization is to assign or allocate tasks so that they can be done
efficiently and properly and so that all workers know what their responsibilities are. The way a
kitchen is organized depends on several factors.
1. The menu
- The kinds of dishes to be produced obviously determine the jobs that need to be done.
The menus, in fact, the basis for the entire operation.
 2. THE TYPE OF ESTABLISHMENT
THE MAJOR TYPES OF FOOD ESTABLISHMENTS ARE LISTED AS
 FOLLOWS: HOTELS INSTITUTIONAL
 KITCHENS SCHOOLS
 HOSPITALS EMPLOYEE
 LUNCHROOMS AIRLINE
 CATERING MILITARY
 FOOD SERVICE
 CORRECTIONAL INSTITUTION
*CATERING AND BANQUET SERVICE
 FAST-FOOD RESTAURANTS
 CARRY-OUT OR TAKE- OUT FOOD FACILITIES
 FULL-SERVICE RESTAURANTS

3. THE SIZE OF THE OPERATION

4. THE PHYSICAL FACILITIES, INCLUDING THE EQUIPMENT IN USE.
STANDARDS OF PROFESSIONALISM
What does it take to be a good food service workers?
The emphasis of a food service education is on learning a set of skills. But in many ways,
attitudes are more important than skills because a good attitude will help you not only learn
skills but also persevere and overcome the many difficulties you will face in your career.
The successful food service worker follows an unwritten code of behavior and set of attitudes
we call professionalism
SOME OF THE QUALITIES THAT A PROFESSIONAL MUST HAVE: .
1. POSITIVE ATTITUDE TOWARD THE JOB
In order to be a professional cook, you have to like cooking and want to do it well. Being serious
about your work doesn’t mean you can’t enjoy it. A cook with positive attitude works quickly,
efficiently, neatly and safely. Professionals have pride in their work and want to make sure that
the work is something to be proud of.
2. STAYING POWER
Food service requires physical and mental stamina, good health and a willingness to work hard.
It is hard work. The pressure can be intense and the hours long and grueling. You may be
working evenings and weekends when everyone else is playing. And the work can be
monotonous.
3. ABILITY TO WORK WITH PEOPLE
Few of you will work in an establishment so small that you are the only person on the staff.
Food service work is teamwork, and it’s essential to be able to work well on a team and to
cooperate with your fellow workers. You can’t afford to let ego problems, petty jealousy,
departmental rivalries, or feelings about other people get in the way of doing the job well.
4. EAGERNESS TO LEARN
There is more to learn about cooking that you will learn in a lifetime. But isn’t it great to try?
The greatest chefs in the world are the first to admit that they have more to learn, and they
keep working, experimenting, and studying. The food service industry is changing so rapidly
that it is vital to be open to new ideas. No matter how good your techniques are, you might
learn an even better way.
 5. A FULL RANGE OF SKILLS
Most people who become professional cooks do so because they like to cook. This is an
important motivation, but it is also important to develop and maintain other skills that are
necessary for the profession. To be successful, a cook must understand and mange food cot and
other financial matters, manage and maintain proper inventories, deal with purveyors and
understand personnel management.
6. EXPERIENCE
One of our most respected chefs has said, “You don’t really know how to cook a dish until you
have done it in a thousand times.” There is no substitute for years of experience. Studying
cooking principles in books and in schools can get your career off to a running start. If you want
to become an accomplished cook, you need practice, and more practice.
7. DEDICATION TO QUALITY
Many people think that only a special category of food can be called gourmet food. It’s hard to
say exactly what that is.
LESSON 2 .
THE KITCHEN ORGANIZATION AND LAYOUT .
KITCHEN ORGANIZATION
The figure bellow illustrates he classic kitchen organizational chart in large-scale hotels
and restaurants. Some positions may not be applicable in smaller scale hotel and restaurant
operations. Understanding the organizational chart can guide you in creating an organizational
system that will best the type of operations

The kitchen brigade was introduced by the legendary French chef, George-Auguste
Escoffier. The kitchen brigade was influence by Escoffier’s experience in the French army.
Escoffier applied his experience with the clearly defined structure and duties of a military
brigade into the kitchen, known as the chef de partie system.
THE CLASSIC KITCHEN BRIGADE
POSITION .
 CHEF DE CUISINE – is the head of the entire kitchen or the head honcho, most commonly
known as the executive chef, and is in charge of the overall management of the kitchen
operations.
 SOUS CHEF - is the second in command or the under chef. He/she supervises and
coordinates the various station chefs (chefs de partie).
 APPRENTICE - might work in a specific station gaining experience because he/ she is less
likely to have any formal culinary training helps in cleaning and work preparation, including
peeling and washing salads and sometimes washing the dishes
 CHEFS DE PARTIE - There is more than one chef de partie, each one is assigned and
responsible for a specific section in the kitchen. The chefs de partie (station chefs) are
responsible for a particular part of the meal where they are specialized in or divided into the
method of cooking to make the kitchen more productive Chefs de partie usually has several
demi-chefs (assistant station chefs) and commis (attendants) working under them.
 DEMI-CHEF - is the assistant station chef, does most of the actual preparation of food in the
specific station he/she is assigned; may be required to assist with cooking, preparation, and
plating when station chefs are absent oversees all preparation, cooking, and presentation
for plates.
 COMMIS - Are junior cooks; also work on a specific station under the chef de partie and
demi-chef generally responsible for the tools used in that station usually in training to
become a demi-chef.
IN MODERN COMMERCIAL KITCHENS, HAVING ALL POSITIONS STATED BELOW IS NOT
NECESSARY BUT SOME OF THE FOLLOWING STATIONS LISTED ARE STILL SEEN, IN WHOLE OR
COMBINED, WITH OTHER STATIONS:
 SAUCIER - is the sauté cook makes sauces also often regarded as the highest respected role
in the kitchen brigade system of stations
 POISSONIER - is the fish cook cooks and prepares fish and shellfish dishes from sautéing to
poaching and often prepares any sauces that need to accompany the fish, in the absence of
a saucer
 ENTREMETEIR - In charge of the entrees or entrance to the meal. In today's kitchen, entrees
are considered the main course This is a combined potager and ingumier, preparing
vegetable dishes, soups, and stocks.
 POTAGER - is in charge of the soups and stock assistant to the saucier; considered a lower-
skilled position
 LEGUMIER - is the vegetable chef in charge of the gratins, pilafs, braises, and other hot
vegetable side dishes
 ROTISSEUR - chef assigned in roasting-roasted and braised foods and any stuffing for them
 GARDE MANGER - is in charge of all cold foods, including salads, cold meats, pates, terrines,
sausages, hon d'oeurves, decorative carving garnishes, and buffet items if present
 GRILLARDIN – is the "grill man”; grills and broils food
 PATISSIER - the pastry chef The patissier also supervises the confiseur, who makes petits
fours (small fancy cakes, cookies, or confections) and candies; the glacier, who makes cold
or frozen desserts (today this would be someone who makes ice cream and other frozen
desserts, and perhaps also makes capture the decorateur, who decorates cakes or other
items and the boulanger, who bakes and makes bread, rolls, and cakes.
 FIRTURIER - the fry cook prepares all fried items (basically-deep frying)
 BOUCHER - is in charge of meat butchery, and poultry and fish treatment; may prepare
these and then give them to the garde manger for distribution to the various station chefs
 CHARCUTIER - prepares pork products, such as pâté, pâté en croûte (pate in crust or meat
pie), rillettes, ham, sausages, or any cured meats: may coordinate with the garde manger
and deliver cured meats
THE MODERN KITCHEN BRIGADE
In today's modem kitchen, positions listed in the classic brigade system are rarely used.
The classic kitchen brigade system still exists in large cruise liners or places where large food
volume is produced. But with the radical changes in equipment, the presence of modem and
advanced kitchen appliances, and the changes in how food is fabricated and prepared, some of
the positions stated above are no longer needed. These changes resulted in the consolidation
of employee responsibilities and even staff reduction.
THE MODERN KITCHEN BRIGADE POSITIONS
 EXECUTIVE CHEF - in charge of the overall management and operation of the kitchen,
including the creation of the menu, ordering, and purchasing of supplies; oversees staff and
reports to owners or managers; sometimes handles more than one restaurant kitchen.
Some restaurants have separate executive chefs and chef de cuisine
 CHEF DE CUISINE - the head of the kitchen who directly reports to the executive chef or the
owner, if the owner has the control of the kitchen. There are restaurants where the
executive chef and chef de cuisine is the same or only one.
 SOUS CHEF - second in command, next to the chef de cuisine. The sous chef is in command
in the absence of the chef de cuisine. He/She monitors the quality of menu items as to the
standards of the executive chef or chef de cuisine and supervises the preparation,
portioning, and presentation of the menu items.
 AREA CHEFS - similar to the classical kitchen brigade, the area chefs are the chefs de partie
or station chefs responsible for a particular section in the kitchen. The line cooks and
stations chefs are the same, depending on the size of the kitchen operations. Area chefs
may be assigned and rotate in different stations like grilling, rotisserie, frying, and other
stations in the kitchen.
 LINE COOKS - work together with the area chef who is assigned to a particular station in the
kitchen.
 EXPEDITOR – (aboyeur in modern days is called the wheelman, ticket man, expo the person
who calls the tickets for the kitchen) is responsible for taking orders from the servers and
directly announces order in the kitchen.
A BRIEF HISTORY OF CHEF'S UNIFORMS
The chef uniform consists of a toque blanch, double-breasted jacket, apron, and necktie,
which were developed and designed out of necessity rather than fashion (as it is today). Each
component of the chef's uniform has its specific purpose.
THE CHEF'S UNIFORM .
TOQUE BLANCH (HAT) - During the 16th century, the height
of the chef's hat indicates the rank of the chef in the
kitchen. The purpose of the toque is to prevent hair from
falling into the food being prepared and cooked.

CHEF'S COAT - During the 16th century, the height of the

chef's hat indicates the rank of the chef in the kitchen. The
purpose of the toque is to prevent hair from falling into the
food being prepared and cooked. The chef's white coat
signifies cleanliness. It repulses heat from the kitchen. The
thick cotton serves as protection from the heat and spattering
of boiling liquids. The chef's jacket is a double- breasted
jacket that can be reversed to hide stains. Also, it serves as
the chest and stomach area's shield against heat and bums
from splattering liquids. The chef's white jacket symbolizes
high regard for their profession.
THE NECKERCHIEF - The neckerchief was intended to
prevent sweat from dripping on the food. It is tied around
the neck to sook body sweats, or it can be untied to wipe off
moisture from the face, forehead, or other parts of the body

THE PANTS - It is a black and white checkered pants. This

pattern helps in concealing stains and soiling. Nowadays,
mare chefs are customizing their uniforms into denim and
other patterns for chefs' uniforms

CHEF APRON - One of the essential parts of the chef's uniform is

the apron. It protects the chef from hot spills and splatter of
foods and other kitchen dangers. An apron is not intended for
wiping spills and messes; thus, it can be useful in grabbing hot
pots out of the oven.

SHOES - The shoes should be sturdy and anti-slip Open

shoes or shoes made of canvass are not recommended as
high chances bum and injuries may occur

REMEMBER
Only wear your chef uniform in the kitchen to prevent germs and bacteria from
contaminating it.
THE PROFESSIONAL KITCHEN
Aside from the kitchen brigade, the commercial kitchen (or more generally, the
professional kitchen), also serves as one of the vital parts of the food service facility. This is
where the food is prepared, cooked, and plated. Equipment for cooking and facilities for
washing, storage, utensils, and dishes are all here. Equipment should be appropriate to the size
and needs of the kitchen. An unplanned kitchen can create chaos and accidents, as it is where
people work with flames and knives. A well-planned professional kitchen will ensure that there
is a system for a smooth flow of work. Creating a workflow pattern can optimize performance
and efficiency in the process where the chefs, cooks, and staff can move around safely and
efficiently.
 COMPONENTS OF A KITCHEN .
 DELIVERY - This is where the food and nonfood items are received. This space and location
be included in the plan, It is essential to consider the bulk of orders coming day, the
equipment used in the receiving area, and the space for the carts to move the de items
from one place to another.
 STORAGE - There are three types of storage areas: a cold storage area, a dry storage area
and storage area for nonfood items. The cold storage area is where refrigerated and frown
food items are located, while the dry storage area includes all consumable and
nonperishable items. On the other hand, a storage area for nonfood items can be divided
into sections There can be a section for cleaning supplies, a section for disposable products,
and a section for clean dishes from the cleaning and washing area.
In storing, always remember that cleaning and sanitation chemicals cannot be stand with
food items or above food equipment, utensils, dishes, or disposables to avoid
contamination.
 FOOD PREPARATION - The food preparation area is usually located near the storage area so
the cooks have easy and quick access to the fresh dishes. Sinks for washing produce are
available in the food preparation area. There is also an area for cutting and mixing. The food
preparation area has two sections: one section for processing raw foods (cutting of meaning
seafood, etc.) and one section for sorting foods into batches (chopping vegetables, mixing
salad dressings, etc.).
 MEAL COOKING - The cooking area is where the meal is cooked and finished. It should be
located near the service area. Like the food preparation area, the cooking area can be
broken down into different work stations. A work station is a working area where all
necessary tools and equipment needed to produce a specific type of food are present,
including the storage. All required tools and equipment, workspace, and power sources are
available in the work station. With this employee do not have to leave the station to
prevent cross-contamination, fatigue, and accident in the kitchen.
EXAMPLE OF A WORK STATION:
Grilled burgers are made in the grilling station. Tongs and other
necessary tools needed for grilling are present in the station,
including all ingredients for that specific menu item
WORK SECTION – is when two or more similar stations are grouped in one large
workspace area.
EXAMPLE OF WORK SECTION
 Once the spaces, working stations, and sections are identified, the cooking line will
follow. The cooking line is the arrangement of the kitchen equipment. Every food service
facility is unique. The owner, together with the chef, must carefully select the best cooking
line arrangement that will suit the specific needs of the food service facility. It is vital to
choose an appropriate cooking line arrangement, for it has a direct effect on the workflow.
A workflow is an orderly movement of food and staff within the kitchen.

 SERVICE - This area is located at the very front of the kitchen. This will shorten the distance
between the kitchen and the service area for safer travel of food from the kitchen to the
guest. This is where the servers pick up the finished dishes. If the restaurant is a self-serve
or a buffet-style restaurant, this is where the food is displayed for the guests to assemble
their plates.
 CLEANING/WASHING - This is the area of the commercial kitchen where sinks, ware
washing machines, and drying racks can be found. Three-compartment sinks are necessary
for quick and sanitary washing of the dishes. This area should be located near the kitchen
entrance, where the dirty dishes are dropped off, and near the storage area so chefs have
easy access to clean dishes.
LESSON 3 .
SANITATION & FOOD SAFETY IN CULINARY OPERATIONS .
WHAT IS FOOD SAFETY?
 Is the protection of consumer health and well-being by safeguarding food from anything
that can cause harm
 R.A. 10611- FOOD SAFETY ACT of 2013- “An act to strengthen the food safety
regulatory system in the country to protect consumer health and facilitate market
access to local foods and food products, and for other purposes”.
WHY IS FOOD SAFETY IMPORTANT?
 A safe working environment and a sanitary atmosphere in food service industry are
always important.
 Sanitation is the creation and maintenance of hygienic and healthful conditions.
 Sanitation is more than just cleanliness.
CLEANING VS SANITIZING
 Cleaning is the physical removal of visible soil and food from one surface
 Sanitizing reduces the number of microorganisms to safe levels that come in contact with
food such as tableware, kitchen equipment and utensils and work surfaces.
THE FOOD HANDLER AND ITS ROLE
 Food handlers are those whose work involves food.
 The responsibility of a food handler is to ensure that the food produced is SAFE. Improper
handling of food carries a higher risk of contamination that can cause severe illnesses, and
worse, even death.
 WHAT CAN BE DONE TO KEEP THE FOOD
SAFE? .

1. PRACTICE GOOD PERSONAL HYGIENE

 Personal hygiene means to maintain the cleanliness of the human body and clothing to
sustain overall health and well-being. The following are some practices of health care:
 Taking a daily bath
 Practicing good oral hygiene
 Wearing clean uniforms/clothes
 Not wearing artificial nails or finger polish
 Not wearing jewelry
 Wearing effective hair restraints
WHEN TO WASH HANDS?
 Wash hands before handling, preparing and serving food.
 Wash hands after handling raw food; completing a task; eating and drinking; coughing or
sneezing; handling garbage; touching dirty dishes, equipment or utensils; and whenever
hands come in contact with body fluids including vomit, saliva, and runny nose.
WHERE TO WASH HANDS?
 Wash only at designated hand washing sinks.
 Washing sinks should be accessible, supplied with warm water, soap, and paper towel or
hand dryer.
 It is better to put hand washing sinks near the entrance of the kitchen so that food handlers
will be reminded to wash their hands before working.
 HOW TO WASH HANDS (WHO)

USE OF GLOVES
 Wearing gloves does not guarantee food safety. It is essential to change glove often. Before
putting gloves, it is vital to wash hands.
2. TRAINING AND DEVELOPMENT
 Food handlers must be knowledgeable in safe food handling to ensure food safety. Food
handlers who understand food safety practices can prevent cases of food poisoning, food
spoilage, or waste due to contamination. Proper training can eliminate these risks and give
food handlers a clear understanding of why thorough cleaning is essential. It is necessary to
have the knowledge and proper training on food safety to achieve a successful sanitation
program.
 Training must be given every time there is a new staff, a new piece of equipment, or a new
supply introduced because training is an on-going process. It does not only give staff
knowledge on how equipment or supply is used, but it can also increase the level of staff
safety if they know how to use specific equipment and supply correctly.
3. PROCURE AND PURCHASE FROM SAFE SOURCES
 Selecting reliable food suppliers with good safety practices if a key first step to providing
safe food to customers.
4. PREVENT CROSS-CONTAMINATION
 Cross-contamination takes place when elements that cause illness are transferred from a
contaminated source to another.
 Food safety hazard refers to any agent that can be a potential cause of harm, such as food
contamination when food is exposed to hazardous agents.
TYPES OF HAZARDS .
BIOLOGICAL HAZARDS
 Include microorganisms which include bacteria, viruses, parasites, molds and algae.
 Food aroma, texture and/or appearance changes because of food spoilage.
PHYSICAL HAZARDS
 Include objects that can be seen by our naked eye.
 These hazards can lead to different injuries.
HOW TO PREVENT PHYSICAL HAZARDS
 Inspect equipment.
 Avoid temporary “make-shift” repair.
 Remove staples from food boxes.
 Inspect raw materials.
 Wear proper attire.
 Avoid loose jewelry and wearing of nail polish.
 Use proper hair restraints.
 Store food in approved containers or bags.
 Cover glass bulbs in the preparation area.
 Regularly clean can openers.
 Throw away broken or chipped tableware.
CHEMICAL HAZARDS
 Are hazards that are made from any fluid or stable compound that can be harmful to health.
 They may be in the form of chemicals, such as pesticides, sanitizers, or any other chemicals
used in maintaining operations in the kitchen.
HOW TO PREVENT CHEMICAL HAZARDS
 Keep sanitizers and cleaners in their original containers with clear labels.
 Store the cleaners and sanitizers separately from food.
 Choose appropriate chemicals for the job and never mix.
 Use a proper amount of chemicals.
 Wash hands when through with chemicals.
 Wash fresh produce with plain water.
 Monitor pest control operators.
 Keep food covered during pesticide applications.
 Clean and sanitize equipment that might have come into contact with pesticides.
 Limit access to chemicals.
5. CLEAN AND SANITIZE
 Maintaining a clean work environment can help reduce the spread of bacteria and viruses
that can cause foodborne illnesses. Bacteria can grom on unsanitary surfaces and then
contaminate food. Effective cleaning must occur before sanitizing.
 Cleaning is achieved using cleaning agents to remove visible dirt and rinsing off with clean
water.
 Sanitizers are substances capable of destroying microorganisms, including bacteria that
cause food poisoning.
 Sanitizing is usually achieved using heat or chemicals.
 Hot water sanitizing is used at (75 degrees Celsius or hotter) to soak items for 2 minutes or
more.
 Chemical sanitizers are toxic, and residue must be rinsed off though there are some
sanitizers, such as chlorine dioxide, that are food safe and do not require rinsing.
6. FOOD STORAGE
 Food safety and the storing of foods forms part of food safety pillars. It is a fundamental
area in the kitchen that can help prevent contamination from happening.
 Store foods in their proper storage.
DRY ROOM STORAGE
 Should be located near the main kitchen and receiving area.
 Ideal temperature is 10-15 degrees Celsius and should be kept dry and cool.
 All walls, ceilings and floor openings should be sealed and protected.
 Must be well-lit.
 Do not store items directly on the floor.
 Provide wide aisles to allow room carts.
 Lock the storage area.
 Practice FIFO. (FIFO - First In, First Out)
REFRIGERATOR STORAGE
Remember!
 Storing fresh foods in the refrigerator delay their deterioration.
 Follow the FIFO system.
 Keep foods at 4 degrees Celsius (39F), the safe temperature for refrigerated storage.
 Monitor the temperature of the refrigerator daily.
 Develop a regular schedule for cleaning.
 The refrigerator door should not be left open longer than needed.
FREEZER STORAGE
In storing frozen foods, the following are considered:
 Fruits, vegetables, fish and meat that are received frozen will keep a relatively long
freezer shelf life when properly wrapped.
 All freezer products not properly wrapped will develop freezer burn.
 Rotate stocks using FIFO system.
7. CONTROL TIME AND TEMPERATURE
 Time/Temperature Control for Safety (TCS) is the leading cause of foodborne illnesses.
 TCS foods are time and temperature abused when they are exposed at 5°C to 60°C (41°F to
140°F) or commonly known as the temperature danger zone. This occurs when:
- does not meet the minimum internal temperature during cooking;
- are not at proper temperature during holding time; or
- are not reheated or not appropriately cooled.
 Pathogens multiply when food is exposed to temperature danger zone.
 It is ideal to lessen the exposure of food in the temperature danger zone.
8. PROPER COOLING, REHEATING AND THAWING
COOLING:
 Cool foods from 60 degrees Celsius (140F) to 21 degrees Celsius (70F) within 2 hours and
foods from 21 degrees C (70F) to 5 degrees C (41F) within 4 hours.
 Never cool food at room temperature before putting in the cooler.
 Label and date food before cold storage.
 Do not mix leftover food with fresh food.
REHEATING
 Foods that are previously prepared must be reheated for at least 73.9 degrees C (165F) for
15 seconds within 2 hours.
THAWING
 Is a physical process that results in the phase transition of a substance- from a solid to
liquid.
 Types of thawing
- refrigerator thawing
- cold water thawing
- microwave thawing
- thawing as part of the cooking process
9. COOKING TEMPERATURES AND PROCEDURES
 To prevent cases of foodborne illnesses, ensure that all foods are cooked to the appropriate
temperature.
10. HACCP
 HAZARD ANALYSIS CRITICAL CONTROL POINTS (HACCP) is the way of managing food safety
hazards. The following principles are the procedures of food safety management:

 Conduct hazard analysis.

 Determine critical control points.
 Establish critical limits.
 Establish monitoring procedures.
 Establish corrective actions.
 Establish verification procedures.
 Establish record-keeping and documentation procedures.
CONCEPTS OF HACCP .
CONTROL
 To maintain compliance with established criteria by managing the conditions of operations
 The state where the correct procedures are being followed and criteria are being met.
CONTROL MEASURES
 Any activity or action that can be used to eliminate, reduce, or prevent any significant
hazard
CONTROL POINT
 Controlled in any step where biological, physical, and chemical factors can occur
CORRECTIVE ACTION
 Procedures followed when a deviation occurs
CRITERION
 A requirement on which a judgment or decision can be based
CRITICAL CONTROL POINT
 A step where control is applied to meet the acceptable level to eliminate, reduce or prevent
a food safety hazard
CRITICAL LIMIT
 A parameter where biological, physical, or chemical must be controlled at a maximum
and/or minimum value to an acceptable level the occurrence of a food safety hazard
DEVIATION
 Failure to meet a critical limit
HACCP PLAN
 The procedures are needed to be followed based on the principle of HACCP in the form of a
written document
THE SAFE WORKPLACE (Safety Features)
 Structure, equipment and electrical wiring should be in good condition.
 Adequate lighting
 Nonslip floors
 Marked exits
 Equipment supplied with necessary safety devices
 Posted emergency telephone numbers
 Posted emergency procedures
 Well-planned traffic patterns
PREVENTING CUTS
 Keep knives sharp.
 Use a cutting board.
 Always have an eye on work.
 When cutting, make sure that the direction of the blade is away.
 If a knife is falling, do not attempt to catch it.
 Do not put knives in sink where it cannot be seen.
 Clean knives carefully by wiping it away from the user.
 Knives should be stored in knife racks when not in use. When carrying knives, hold it in a
downward position, pointing down with the edge away.
 Do not put breakable items in the pot sink.
 Discard chipped or cracked dishes and glasses.
PREVENTING BURNS
 Assume that all the pots are hot.
 Dry pads should be used when holding pots.
 Pan handles should be kept out of the aisle
 Fill pans only to the right amount to prevent spilling.
 If a container is too heavy, get help.
 Long sleeves and a double-breasted jacket should be worn.
PREVENTING AND DEALING WITH FIRES
 Know where extinguishers are located.
 Make sure that there is a handy supply of salt of baking soda.
 Hoods and other equipment should be kept clean to prevent grease buildup.
 Smoke only in the designated smoking areas.
 Exits should always be free from obstructions.
 Make sure that an emergency plan is inplace.
PREVENTING INJURIES FROM MACHINES AND EQUIPMENT
  Be appropriately oriented on how to use machines and equipment.
 Use safety devices on equipment.
 Never touch or remove food from any equipment while it is running.
 Unplug electrical appliances before cleaning.
 Use equipment only for intended purpose.
PREVENTING FALLS
 Clean up spills immediately.
 To make it less slippery, throw salt on a slippery spot while a mop is being fetched.
 Keep aisles and stairs clear and unobstructed.
 Carry objects to where you can still see where you are going.
 Walk. Do not run.
 Stand on a safe ladder, not on a chair or piles of boxes.
PREVENTING STRAINS AND INJURIES FROM LIFTING
 Do not lift with your back; lift with your leg muscles.
 Do not turn or twist your back while lifting. Make sure your footing is secure.
 When moving heavy objects in long distances, use carts or help from others.