Kitchen Safety, Nutrition, and Food Handling Guidelines
TOPIC 6
FOOD HANDLING
Tools provided in culinary workshops
Basic kitchen utensils
Functions of Basic Cooking Utensils
Basic utensils for cooking preparation
Rules and regulations while in a cooking workshop
Types of Accidents in the Home/Kitchen
(a) Accidents Caused by Tools
(b) Accidents During Cooking
(i)
Contact with sharp tools which are not kept in a safe place.
(ii)
Bumping into large tools such as the kitchen bench, pot
handles and kettle spouts because students are running or
playing around in the workshop.
(iii)
Falling down because of slippery floors
(i)
Contact with knife or other sharp tools.
(ii)
Contact with hot water.
(iii)
Contact with hot materials when hot food is
spilled.
(iv)
Contact with hot appliances like oven.
(v)
Burnt by gas fire.
(vi)
Contacts with grinding tools.
(vii)
Falling due to slippery floors.
(viii)
Inhalation of cooking gas.
(ix)
Electrical shock.
How to Prevent Accidents in the Kitchen
FOOD AND BASIC NUTRITION
FOOD PYRAMID CHART
Foods Required by our Bodie
Causes and Effects of Malnutrition
Among the problems caused by excessive nutrition such as fat, salt and carbohydrates in the
body are:
(a)
Hypertension;
(b)
Stress;
(c)
Asthma;
(d)
Heart disease;
(e)
Diabetes;
(f)
Nerve problems;
(g)
Stroke;
(h)
Kidney disease; and
(i)
Cancer
Important factors in food sanitation
Maintaining Cleanliness
(a) Personal Hygiene
(i) Wash hands with soap and clean water before preparing food.
(ii) Use a clean apron and cap.
(iii) Wear clean clothes.
(iv) When preparing food, avoid spitting and sneezing.
(b) Premise Cleanliness
(i) The kitchen and dining room must be clean and tidy.
(ii) Rubbish should be wrapped and thrown into a dustbin with a lid.
(iii) Eliminate insects and pests.
(iv) Wipe spilled food immediately.
(c) Equipment Cleanliness
(i) Utensils used to prepare, cook, serve, store and pack must be clean.
(ii) Wash used utensils with clean water.
(iii) Kitchen utensils should be stored on a clean rack.
(iv) Kitchen cloths must always be washed.
(d) Food Cleanliness
(i) When serving food, use spoons, forks, chopsticks or food holders.
(ii) Food should be eaten as soon as it is cooked.
(iii) Use food covers or muslin cloths to cover the food.
(iv) Eat easily contaminated food first.
Food Preparation
Methods of Food Storage
Explore essential topics such as food handling practices, kitchen safety rules, basic nutrition insights, and tools for culinary workshops. Discover the importance of proper utensil use, accident prevention in the kitchen, and the impact of malnutrition on health. Learn about the food pyramid, foods necessary for the body, and the risks associated with excessive consumption of fats, salt, and carbohydrates.
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Presentation Transcript
TOPIC 6 FOOD HANDLING
Types of Accidents in the Home/Kitchen (a) Accidents Caused by Tools (b) Accidents During Cooking (i) (ii) Bumping into large tools such as the kitchen bench, pot handles and kettle spouts because students are running or playing around in the workshop. (iii) Falling down because of slippery floors Contact with sharp tools which are not kept in a safe place. (i) (ii) Contact with hot water. (iii) Contact with hot materials when hot food is spilled. (iv) Contact with hot appliances like oven. (v) Burnt by gas fire. (vi) Contacts with grinding tools. (vii) Falling due to slippery floors. (viii)Inhalation of cooking gas. (ix) Electrical shock. Contact with knife or other sharp tools.
FOOD AND BASIC NUTRITION FOOD PYRAMID CHART
Among the problems caused by excessive nutrition such as fat, salt and carbohydrates in the body are: (a) Hypertension; (b) Stress; (c) Asthma; (d) Heart disease; (e) Diabetes; (f) Nerve problems; (g) Stroke; (h) Kidney disease; and (i) Cancer
Maintaining Cleanliness (a) Personal Hygiene (i) Wash hands with soap and clean water before preparing food. (ii) Use a clean apron and cap. (iii) Wear clean clothes. (iv) When preparing food, avoid spitting and sneezing. (b) Premise Cleanliness (i) The kitchen and dining room must be clean and tidy. (ii) Rubbish should be wrapped and thrown into a dustbin with a lid. (iii) Eliminate insects and pests. (iv) Wipe spilled food immediately. (c) Equipment Cleanliness (i) Utensils used to prepare, cook, serve, store and pack must be clean. (ii) Wash used utensils with clean water. (iii) Kitchen utensils should be stored on a clean rack. (iv) Kitchen cloths must always be washed. (d) Food Cleanliness (i) When serving food, use spoons, forks, chopsticks or food holders. (ii) Food should be eaten as soon as it is cooked. (iii) Use food covers or muslin cloths to cover the food. (iv) Eat easily contaminated food first.
