Safety and Sanitation Guide for Baking (PDF)

SAINT MICHAEL’S COLLEGE OF LAGUNA OLD NATIONAL ROAD, PLATERO, CITY OF BIÑAN, LAGUNA SMCL BASIC EDUCATION DIVISION Junior High School/Grade School TECHNO...

SAINT MICHAEL’S COLLEGE OF LAGUNA OLD NATIONAL ROAD, PLATERO, CITY OF BIÑAN, LAGUNA SMCL BASIC EDUCATION DIVISION Junior High School/Grade School TECHNOLOGY AND LIVELIHOOD EDUCATION 10 - BAKING LEARNING PACKET 1 SAFETY AND SANITATION introduction: Working inside the laboratory is necessary in any area of technology and livelihood education. In every laboratory it is a must to impose and apply the basic safety precautions and guidelines to be followed. Any individual is prone to accidents, if he/she fails to observe the guidelines inside the laboratory. People working in the laboratory area must observe not only their personal hygiene, the facilities, the appropriate cooking outfit, but also the proper way of handling the foods. Discussion: Good kitchen and laboratory practices are essential before allowing the learners to use it as their training ground during the application of the activities. These includes the good kitchen and laboratory practices, keeping the sanitation high in the laboratory and the proper way of keeping and handling the food. GOOD KITCHEN AND LABORATORY PRACTICES This means keeping things clean: and includes the following: 1. Maintain personal hygiene. 2. Keep and maintain the cleanliness in handling the food. 3. Keep and maintain the cleanliness of the laboratory equipment. 4. Keep and maintain the cleanliness of the working area and the laboratory. Good kitchen and laboratory practices start with you. Personal hygiene is health practices and habits which enable one to stay physically healthy. This means keeping oneself clean to avoid transfer of harmful bacteria especially in food preparation. WAYS TO ACHIEVE PERSONAL HYGIENE 1. Regularly wash and cut your hair to keep a neat appearance. If you have facial hair, you can save money by maintaining it yourself with a set of quality clippers. 2. Visit the dentist at least once a year (twice a year is optimal). Though you are brushing every day, your dentist will correct any dental problems you have. 3. Bathe every day before school, or every night before you go to sleep. 4. Wear deodorant or antiperspirant daily if you tend to sweat heavily. Some people can actually get away with wearing no deodorant, but most people, especially those who have heavy duty jobs or work in warm climates, benefit greatly from it. 5. Scrub your hands with soap and water before you handle any food especially when you have just come from the toilet, after touching your hair or other parts of your body and after your hands cover your mouth or nose when you cough or sneeze. Be sure to clean under fingernails where dirt and bacteria tend to accumulate. 6. Trim your nails; especially if you work in the food service.This will help keep your hands much cleaner and prevent the spread of the germs to the food. 7. Keep hand sanitizer and facial tissues near your work desk. If you do not work on your desk, put travel sizes of these items in your pocket. Sanitizer and tissues will come in handy when you're ill and can also prevent the spread of germs resulting from touching items such as money and computer keyboards. 8. Use a separate towel or cloth wiping hands. Do not use cloth the same towel for drying dishes and wiping countertops. 9. Avoid working with food when you have an open cut, sore, boil, or infected wound in your hands. Pus and other liquids secreted by the wound contain millions of harmful bacteria that can cause food poisoning. 10. Keep hands out of food as much as possible. Otherwise, wear disposable gloves. 11. Avoid smoking while preparing or handling food as ashes may drop into the food. 12. Wear suitable clothes at work. Do not wear clothes with long sleeves when working with food. Wear comfortable and clean shoes. Be sure aprons are always clean. PROPER HAND WASHING Washing is the single most effective way to prevent the spread of infections. "Germs" (a general term for microbes like viruses and bacteria) can be spread casually by touching another person. You can also catch germs when you touch contaminated objects or surfaces and then you touch your face (mouth, eyes, and nose). "Good" hand washing techniques include using an adequate amount of soap, rubbing the hands together to create friction, and rinsing under running water. The following are different situations where people can pick up "germs". Hands are visibly soiled. After using the washroom (includes changing diapers). After blowing your nose or after sneezing in your hands. Before and after eating, handling food, drinking or smoking. After touching raw meat, poultry, or fish. After handling garbage. Visiting or caring for sick people.  Handling pets, animals or animal waste. Ensuring that employees wash their hands properly after using the washroom is very important in reducing disease transmission of stomach "flu" and other gastrointestinal infections. Using soap and lathering up is very important (rinsing hands in water only is not as effective). Use comfortably warm, running water. Hands should be washed for a minimum of 15 -20 seconds, longer if the hands are visibly oiled. What is the right way to wash your hands? Wet your hands with clean running water (warm or cold) and apply soap. Rub your hands together to make lather and scrub them well; be sure to scrub the back of your hands, between your fingers, and under your nails. Continue rubbing your hands for at least 20 seconds. Rinse your hands well under running water. Dry your hands using a clean towel or air dry. KEEP SANITATION HIGH IN THE LABORATORY A. Keeping Oneself Clean 1. Always wash your hand with soap and water before starting to work, after wiping spilled foods or sweeping up or after sneezing. 2. Always wear fresh, clean aprons and change or wash them whenever they get dirty. 3. Keep fingernails short and clean. 4. Make it a habit to start the day with bath or shower and change into fresh clothes every day. 5. Comb or brush your hair neatly in place. 6. Do not wear jewelries, spangled hairnet or wristwatch in the laboratory. 7. Wear hairnet, cap or hat which covers the hair and prevents it from falling. B. Keeping the range clean 1. Wait until the range is cool before starting to clean. 2. Remove burned food particles by scraping with the blunt scraper. 3. Wash range daily. Do not allow grease to collect on range. 4. Soak top grids in water to which a detergent has been added. 5. Use a stiff bristle brush or blunt scraper to remove cake- on materials. 6. Grates and burners from gas range by scouring in pot sink with an alkaline type of detergent. 7. For electric ranges, remove grease films with the use of alkaline detergent and warm water. Be sure water does not get into the electrical elements. 8. Rinse with clean water and dry with dry cloth. 9. Wipe surface made of iron with clothes treated with cooking oil to prevent rusting. C. Keeping the refrigerator clean 1. Defrost the refrigerator once a week. Remove from the electrical connections and take out all foods in the shelves. 2. Throw away foods that are unusable. Most leftover foods should be used up within 2 days unless the food has been quick frozen. 3. Thoroughly wash outside and inside walls and shelves with detergent and warm water solution. 4. Rinse with clean water then wipe with a clean cloth to dry. Do not use cleaning powders that will scratch the finish of the refrigerator. Neither should ammonia and scouring pads be used. D. Keeping the mixing machines clean 1. Wash bowl and beater after each use. 2. Dry beater and bowl with clean cloth before storage. 3. Clean beater shaft and body with warm water. Dry thoroughly and store. E. Keeping the food clean 1. Do not handle foods and ingredients when hands are cut or infected. 2. Do not work around the products or ingredients when sick. 3. Keep perishable foods and food supplies either cold or hot. 4. Refrigerate foods properly. 5. Do not return materials that have dropped to the floor or which touch dirty surface. 6. Do not store food supplies and equipment under possible points of contamination. 7. Check pans and ingredients for any foreign materials during processing. 8. Fresh food should always be washed before use. 9. Keep all ingredients been covered except when transferring the ingredients. 10. Keep partially used bags of ingredients folded about. 11. Brush bags and wipe off dust from cans before opening. 12. Do not dump fresh vegetables on top of old ones. Use ingredients in proper rotation. 13. Keep off all ingredient container off the floor, covered and upside down. F. Keeping the laboratory clean 1. Do not chew, eat, smoke or play inside the laboratory. 2. Do not comb hair or make yourself up in the laboratory. 3. Always return tools and implements to their proper places. 4. Keep the cabinet doors closed to prevent accidents and rodents from entering the cabinet. 5. Keep on hand a regular size notebook for notes and diagrams. 6. Keep personal belongings out of the working area. 7. Do not lean or sit on the equipments and work tables. 8. Wipe off immediate any spilled water or oil on the floor, it might cause an accident. 9. Floors should be swept after each laboratory session. 10. Provide waste container in convenient place. WASTE MANAGEMENT Waste management is the collection, transport, processing or disposal, managing and monitoring of waste materials. The term usually relates to materials produced by human activity, and the process is generally undertaken to reduce their effect on health, the environment or aesthetics. Waste management is a distinct practice from resource recovery which focuses on delaying the rate of consumption of natural resources. The management of wastes treats all materials as a single class, whether solid, liquid, gaseous or radioactive substances, and tried to reduce the harmful environmental impacts of each through different method. Proper waste management plays a very important role especially in the kitchen where foods are being prepared and cooked. WASTE MANAGEMENT PROCEDURES AND TECHNIQUES 1. Waste avoidance is engaging in activity that prevents generation of waste. Waste segregation is the process of dividing garbage and waste products in an effort to reduce, reuse and recycle materials. 2. Waste reduction is the minimization of wasteful consumption of goods. 3. Re-use is the process of recovering materials intended for some purpose without changing their physical and chemical appearance. 4. Recycling is the treatment of waste materials through a process of making them suitable for beneficial use and for other purposes. 5. Composting is the controlled decomposition of organic matter by microorganism mainly bacteria and fungi into a humus like product. 6. Waste disposal refers to the proper discharge of any solid waste.