The document provides guidance on sanitary practices and safety rules in the kitchen. It discusses keeping surfaces clean and sanitized, proper food handling and storage, cleaning equipment like ranges, refrigerators and mixing machines, and general safety tips. Maintaining cleanliness, sanitizing surfaces and equipment, proper food temperatures, and following basic safety rules are essential for preventing accidents and foodborne illnesses in the kitchen.
2. Safety in the kitchen means using
precautionary methods in the kitchen to
prevent an accident. Most accidents in the
kitchen are due to carelessness.
3. Sanitary Practices
1. Keep all surfaces clean and sanitized
2. Clean as you go
3. Wash your hands
4. Prevent cross-contamination
5. Cook foods to the proper temperature
4. Sanitary Practices
6. Serve cooked foods immediately or chill them
quickly
7. Hold hot foods or above 140 ‘F
8. Use thermometers
9. Rotate food stock properly using FIFO (first in,
first out)
5. General Rules in the Kitchen to
Follow to Work Efficiently
1. Provide a definite place for everything and put everything in its
place
2. Pot holders are needed in the kitchen, hung them conveniently
3. Dish towels should be use for dishes only never for the hands,
hands towels are for the hands only.
4. Dining room dishes belongs to the dining table; do not use them in
the kitchen. Use an equipment for what it is intended.
5. Use a spoon to taste food, avoid returning the spoon in cooking
mixture unless it is washed.
6. General Rules in the Kitchen to
Follow to Work Efficiently
6. Use utensils as possible to save washing.
7. Work a small area as much as possible to save steps
and energy.
8. Avoid spilling and splashing.
9. Keep surplus food immediately after using.
10. If an equipment is not to be used again wash and
dry it and return to its proper places
7. General Rules in the Kitchen to
Follow to Work Efficiently
11. Concentrate on your work, avoid overflowing or burning
of foods.
12. Control the use of fuel, electricity and soap, it saves
money.
13. Clean as you go work. Soak pans when empty.
14. Keep the sink free of pots, pans and dishes, it is a work
space.
15. Leave the kitchen clean the sink, stove working area
surface.
8. Good Kitchen and Laboratory
Practices
Sanitation means keeping things clean. This means it
is important to:
Keep oneself clean
Keep foods clean
Keep equipment clean
Keep the laboratory clean
9. Keep Sanitation High in the
Laboratory
Always wash your hands with soap and water before starting to work, after
wiping spilled foods or sweeping up or after sneezing, etc.
Always wear clean fresh aprons and change them whenever they get dirty
Keep fingernails cut short and clean
Make it a habit to start the day with bath or shower and change into fresh
clothes everyday
Comb or brush hair neatly in place
Do not wear costume jewelry, spangled hair net or twist watch in the
laboratory.
Wear hairnet, cap or hat which covers the hair and prevents it from falling.
10. How to Clean Ranges
Start cold- Make sure that your oven is cold. Not only do you not
want to risk burning yourself, but you don’t want the cleaning
solution to splatter all over the kitchen when it hits the hot stove.
Prepare the stove- Place some newspaper or a drop cloth right
under the stove. This will catch any drippings and save time on
cleaning the kitchen floors.
Soak the racks- Remove oven racks and let them soak in hot soapy
water in the sink.
.
11. How to Clean Ranges
Mix the cleaner- For an effective and chemical-free cleanser, in a bowl mix
together equal parts baking soda and hot water until it forms a paste. If
your stove is extra dirty, mix in an equal part of salt for added scrubbing
power. You can also add a couple of tablespoons of white vinegar or dish
soap to the mixture.
Apply the cleaner- Put on some rubber gloves and begin applying the
paste with a small brush, or toothbrush, to the entire interior of the stove,
including the door. Let sit for about five minutes.
Scrub the racks- While the paste is doing its magic, scrub the oven racks
with a sponge and dish soap to remove any tough bits of caked on food.
12. How to Clean Ranges
Scrub the stove- With the toothbrush, or a small brush,
begin scrubbing the interior of the stove to remove any
stubborn grease spots. You may need to apply a little
more paste and apply in a circular motion. With a damp
cloth or sponge, begin wiping away the paste, making
sure to remove all baking soda residue. Replace the
oven racks.
13. How to clean the refrigerator
Unplug the fridge: If your fridge needs some serious scrubbing power
and/or the shelves are not removable, unplug the fridge so you don’t
waste energy while you clean. If the shelves are removable, and you are
conscientious about closing the door between steps, you may leave it
plugged in.
Empty the fridge: Take everything out of the fridge and set it on your
countertop. Toss, recycle, or compost old and expired food items. Group
like items together to make it easier when you put everything away.
Remove the shelves and drawers: Remove any element inside your
refrigerator that you can. This usually includes shelves and produce
drawers.
14. How to clean the refrigerator
Wash them in warm, soapy water: Wash those parts with a sponge
or soft cloth in a sink of clean, soapy water. It may be unwieldy to
wash the drawers in your sink, so you can do this in the bathtub if
you wish. Rinse and set aside to air dry.
Clean the inside of the fridge: Spray every part of the inside of the
fridge with a multipurpose cleaner. Wipe down. Make sure to wipe
down the walls, shelves, shelf seams, and the rubber door seal. Use
a non-abrasive sponge to remove sticky, caked-on spills, and an old
toothbrush for getting into crevices.
Replace shelves and drawers: Replace all the shelves and drawers
you took out.
15. How to clean the refrigerator
Wipe down jars and bottles, then replace: Before you put the food back
into the refrigerator, wipe down every jar, bottle, and container with a damp
cloth. Replace.
Plug the fridge back in: If you unplugged the fridge while you cleaned,
don’t forget to plug it back in!
Wipe down the exterior: Wipe down the exterior of your fridge with a damp
cloth that’s been soaked in clean, soapy water. Dry immediately with a
paper towel, dish towel, or microfiber cloth. If you have a stainless steel
fridge, you may also use a special stainless steel cleaner if you have it.
Make sure to dry in the direction of the grain to prevent streaking.
16. How to clean the mixing machines
Wash bowl and beater after each use
Dry beater and bowl with clean cloth before storage
Clean beater shaft and body with warm water and
detergent. Dry thoroughly and store.
17. How to Wash pots and pans
properly
Wash with soap and water, using a stiff brush, scouring powder, or steel
wool.
If rust remains, wipe items with an oil-saturated cloth or a commercial rust
remover. If using a commercial rust remover, be sure to follow the label
instructions.
Wash again in hot, soapy water, rinse, and dry thoroughly.
Season iron pans and utensils with a generous amount of unsalted
cooking oil. Heat in a 250°F oven for 2 or 3 hours. This will permit oil to
soak into the pores of the metal. During the heating process, apply more
oil as needed. When seasoning is completed, wipe off the excess oil.
18. How to Wash dishes properly
Prepare soiled dishes for washing. Separate glass, flat wares, china and
silver ware-
Pre- flush to remove soft food. This removes the bulk of an grease that
make cleaning difficult.
Prepare a basin of water with detergent and scrub dishes in it using a fiber
brush or sponge to remove cake foods.
Work from cleanest to dirtiest wares, glasses silver dishes. This will
prevent messy washing solutions.
Scrub thoroughly inside and outside and change washing solution if
needed for a thoroughly scrubbed ware.
Rinse will in water, then sanitize with hot water (110’F to 140’F).
19. How to keep foods properly
Pack food loosely to allow air to circulate.
Store in shallow pans to cool interior as well as exterior of foods
evenly.
Cover foods to protect from drippings, odor or from drying out.
Throw away food that is not going to be used. This prevents
overcrowding and increase air circulation in the refrigerator.
Wash refrigerator frequently to keep it clean and prevent dirt and
bacteria from accumulating.
Defrost before a ¼ inch of frost accumulates. Frost reduce cooling
process.
20. How to keep foods properly
Open refrigerator door only when necessary. Open doors let
warm in air which raises the temperature and causes frost.
Keep a daily check on temperature to know that it is correct.
21. Keeping the food clean
Wash pots and pans immediately after use. If equipment is cleaned immediately
it will take less time and the job easier.
Do not wipe equipment with dirty rags. Air dries them whenever possible.
Remember, equipment dries quickly when rinsed with hot water.
Do not allow equipment to come in contact with your dress or clothing.
Store utensils dry, clean and in good condition.
Keep implements such as spatulas, beaters and whips clean and of the floor.
Set pans and covers upside down when storing them.
Keeps rolls of wrapping paper and packaging materials of the floor.
Handle bowls, glass wares and cups properly. Do not the rims of glasses and
cups and the inside of bowls, plates and saucers.
Keep your hands of the tines of forks, blades of knives, the bowls and spoons.
22. Keeping the laboratory clean
Do not handle foods and ingredients when hands are cut or infected.
Do not work around products or ingredients when ill.
Do not sneeze or cough on products or any ingredient and
equipment.
Keep perishable foods and food supplies either very cold or very hot.
Refrigerate foods properly. Properly refrigerated are cleaner and
safer.
Do not return materials that have dropped to the floor or which touch
an unclean surface.
Keep hand contact off ingredients to the minimum.
23. Keeping the laboratory clean
Open cartoon on three sides with a box knife; leaving, one side to serve as
a hinge over to product partial content of the box.
Do not store food supplies and equipment under possible points of
contamination.
Fresh produce should always be washed before used.
Keep all ingredients bins covered except when transferring ingredients.
Keep partially used bags of ingredients folded about.
Brush bags and wipe off dust from cans before opening.
Keep all ingredient containers off the floor, covered and upside down.
Clean ingredient containers whenever they get empty or at least once in
every three weeks.
24. Kitchen Safety Rules
1.Turn the handle of pots and pans in word so you can’t knock
them off and spill something or burn yourself.
2.Always use a dry pot holder when handling pots and pans wet
holders won’t keep the heat from burning.
3.Put food gently into boiling water so it will not splash on you.
4.Lift lids from hot pots with the opening away from you.
5.Keep loose clothes, long hair away hot burners along with
dishtowels. Potholders and recipes they might catch fire.
25. Kitchen Safety Rules
6. Do not put the grease into water or water into grease it will
splatter and might burn you in case of fire. Call an adult for help.
7. When you’re finished cooking always make sure all oven and
stove deals are turned off.
8. Keep wet hands in electrical outlets.
9. Always pick up a knife by its handle not its blade.
10. When cutting, always cut away from yourself.
