2. Planning food for the family gives
both fun and excitement. It is a
rewarding activity when members of
the family appreciate and enjoy the
food that you prepare for them.
3. Providing varieties of food with
nutritious content for family
satisfaction and spending money
wisely are some of the factors to
consider in planning the food
systematically.
4. The secret of getting the constant good
taste of food is in the correct measurement
of ingredients. Hence, it is a must that one
should clearly and effectively understand
the standard units of measurement,
equivalents and its possible substitute
ingredients for a certain recipe
6. MEAL
PREPARATIO
N
a series of activities that start
from
?Washing
?Peeling
?cutting of foods for cooking
But we need to ensure the
good quality of food.
7. FOOD SAFETY
HANDLING
?It should be first and
foremost concern of every
person at home and elsewhere,
and utmost in food handling.
?It includes storage,
preparation, and disposal.
?Proper tools like service gear,
tongs, and scoops, should be
used while serving food.
8. FOOD SAFETY
HANDLING
1. Hygiene of
individuals
2. Proper sanitation
practices
3. Procedures and
production practices
3 Basic areas
should be
considered
10. FOOD HANDLER
?The food handler in the home
kitchen is capable of spreading
infections.
? It is important then for each
person handling foods to practice
personal hygiene.
11. FOOD HANDLER
?He/She may do many different things
for a food business, which include
cooking, preparing, serving, packing,
displaying, and storing food. Food
handlers can also be involved in
manufacturing, producing, collecting,
extracting, processing, transporting,
delivering, thawing, and preserving food.
12. CROSS CONTAMINATION
1. Hand to food contamination
2. Food-to-Food contamination
3. Equipment to Food
Contamination
13. HACCP
Hazard
Analysis and
Critical
Control Point
1. Identify hazards and assess their severity and
risk.
2. Identify the Critical Control Points (CCP).
3. Establish critical limit for preventive measure
associated with each identified CCP.
4. Establish procedures to monitor CCPs.
5. Establish corrective action to be taken when
monitoring shows that a critical limit has been
exceeded.
6. Establish effective record-keeping system that
document the HACCP system.
7. Establish procedures to verify that the system
is working.
7 Principles
