Subject: Occupational Health and Safety

Authors: Ms. Miracle Mae G. Caparas, LPT

Editor: Ms. Ma. Janine F. Mijares and Ms. Melodie P. Robles, LPT
Reviewer: Dr. Victor T. Reyes

LESSON 8: THE FLOW OF FOOD: PREPARATION

Description of the Lesson:

Food preparation involves all of the steps that occur between obtaining raw ingredients and
consuming them. In this lesson you will able to learn the broad types of activities involve in
preparation of food.

Objectives:
At the end of the lesson, you are expected to:
a. discuss the general practices about food preparation and the minimal internal temperature of each food;
b. express the importance of general preparation practices in preparing food.; and
c. list down the method of thawing food and its importance.

Pre-assessment (What I know?)

Hello I just want to congratulate you and I’m very proud that you did all of your best in your
previous modules and for doing great in our periodic performance test. Let’s start this new learning
journey.
Instructions: True or False. Analyze the sentences carefully and write Tatak Richwell if the statement
is True and write this Richwell if the statement is False. Write your answer on the answer sheet.
1. Coolers are design to cool hot food quickly.
2. Cook a whole turkey to a minimum internal cooking temperature 155℉ (68℃) for 15 seconds.
3. The first step in cooking TCS food is to cool it from 135℉ to 70℉(57℃ to 21℃) within 3 hrs.
4. Fish cooked in a microwave must be cooked to a minimum internal temperature of 145 ℉(63 ℃)
5. Food must be cast away when it is contaminated by hands or bodily fluids coming from the nose or
mouth.

Awesome! I know that you have already have an idea about the topic. Have a nice day ahead and let us
proceed now to the lesson content. indly read the text analytically and carefully. You need to take down
notes in your notebook of the words that you find important in order to have deeper understanding of
the topic.

Lesson Content (What’s new?)

WHAT IS FOOD PREPARATION?
Before defining food preparation, let us start on giving meaning to the word preparation.
Preparation is the procedure of getting something ready for use or for a specific purpose or planning for
something. Food preparation has been a continued chore since the first human beings picked up cutting
and mashing stones. In return, this effort to make food edible, maintain it, and transform its character has
upholding an ever-increasing population. Many procedures, including grinding, sifting, drying, salting,
sealing, fermenting, and applying heat, are extremely old. Some fundamentally new techniques have been
introduced in the past two centuries, among them microwaving. The primary long-term vary has been the
shifting of tasks from the domestic hearth to centralized factories.

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 Across time and across cultures, food is one thing that coordinate us all - which is through all the
more remarkable when you recognize that humans are the only creatures on Earth that don't eat the
majority of their food as they discover it.
Occasionally out of necessity (as with many meats) and sometimes simply to enhance flavor, humans
generally prepare their food before eating it.
GENERAL PREPARATION PRACTICES
1. When preparing food:
 Ensure workstations, cutting boards, and utensils are well clean and sanitized
 Only detach as much food from the cooler as you can prep in a short period of time
 This limits time-temperature abuse
 Turn back prepare food to the cooler or cook it as quickly as feasible
2. Food and color additives:
 Only use additives accepted by your local regulatory authority
 NEVER use more additives than are permitted by the law
 NEVER use additives to change the appearance of food
 Do NOT sell produce treated with sulfites before it was accepted in the operation.
 Do NOT add sulfites to make that will be eaten raw
3. Present food honestly:
 Do NOT use the following to tell lies about the appearance of the food.
 Food additives or color additives
 Colored overwraps
 Lights
 Food not presented honestly must be dispose.
CORRECTIVE ACTIONS - Food must be cast away in the following situations:
 When it is handled by staff who have been restricted or keep out from the operation due to illness
 When it is contaminated by hands or bodily fluids coming from the nose or mouth
 When it has gone beyond the time and temperature requirements designed to maintain food safe.
THAWING
Four methods for thawing food:
1. Thaw food in a cooler, maintaining its temperature at 41˚F (5˚C) or lower.
2. Submerge food beneath in running drinkable water at 70˚F (21˚C) or lower.
3. Thaw food in a microwave, only if cooked right away after thawing.
4. Thaw as part of the cooking process.
Note: Never allow the temperature of the food go above 41˚F (5˚C) or lower for longer than four hours

THAWING ROP FISH

 Frozen fish accepted in ROP packaging must be thawed properly.
 If the label states that the product must left frozen until use, then detach fish from packaging:
 Before thawing under refrigeration.
 Before or instantly after thawing under running water.
PREPPING SPECIFIC FOOD
1. When prepping meat, seafood, poultry:
 Utilizing clean and sanitized work areas, cutting boards, knives, and utensils.
 Ready these items separately or at different times from produce.
 Remove only as much product as can be prepped at one time.
 Turn back raw product to the cooler as quickly as possible after preparing it.
2. When prepping salads containing TCS food:
 Prepare the food in small batches.

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  Ensure leftover TCS ingredients (i.e., pasta, chicken, potatoes) have been handled safely by
ensuring that they were:
- Cooked, held, and cooled correctly
- Set aside for less than seven days at 41˚F (5˚C) or lower
 Consider chilling ingredients and utensil before use.
 Leave food in the cooler until all ingredients will be mixed together.
3. When prepping eggs and egg mixtures:
 Handle pooled eggs (if allowed) with care. It must be:
- Cook punctually after mixing or store at 41˚F (5˚C) or lower
- Wash and sanitize containers between batches
 Examine using pasteurized shell eggs or egg products when preparing dishes that need little or no
cooking
 Punctually clean and sanitize equipment used to prepare the eggs
4. When preparing eggs for high-risk populations:
 Utilized pasteurized eggs or egg products when serving raw or undercooked dishes
 Unpasteurized shell eggs can be utilized if the dish will be cooked all the way through (i.e.,
omelets, cakes)
 Utilized pasteurized shell eggs if eggs will be pooled
5. When preparing breaded or battered food:
 Prepare batter in small batches
 Store unused batter as quickly as possible
 Cast away unused batter or breading after a set amount of time
 Do not overload fryer baskets; ensure items are cooked all of the way through
6. To package fresh juice for later sale:
 The juice must be treated or inspect (e.g., pasteurized) according to an approved HACCP plan
 As substitute, the juice must be labeled as specified by federal regulation
7. Produce:
 Make sure produce does not touch surfaces exposed to raw meat, seafood, or poultry
 Wash it thoroughly under running water before cutting, cooking, and combining with other
ingredients
 Produce can be washed in water including ozone to sanitize it
 When soaking produce in standing water or an ice-water slurry, don’t mix different items
 Refrigerate and hold onto sliced melons, cut tomatoes, and cut leafy greens at 41˚F (5˚C) or lower
 Do NOT serve raw seed sprouts if firstly serving a high-risk population
8. Ice:
 NEVER use ice as an ingredient if it was used to maintain food cold
 Move ice using clean and sanitized containers and scoops
 NEVER move the ice in the containers that held chemicals or raw meat, seafood, or poultry
 Keep ice scoops outside ice machines in a clean, protected location
 NEVER ever use a glass to scoop ice or touch ice with hands
PREPARATION PRACTICES THAT HAVE SPECIAL REQUIREMENTS
You need a variance if prepping food in these ways:
 Unless the juice has a warning label, packaging fresh juice on-site for sale at a later time
 Smoking food to preserve it doesn’t the enhance flavor
 Using food additives or piece to preserve or change food so it no longer needs time and
temperature control for safety
 Curing food
 Packaging food using a reduced-oxygen
 Packaging (ROP) method
 Sprouting seeds or beans
 Offering live shellfish from a display tank
 Custom-processing animals for personal use (i.e. dressing a deer)
MINIMUM INTERNAL COOKING TEMPERATURES
1. 165˚F (74˚C) for 15 seconds
 Poultry—whole or ground chicken, turkey, or duck
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  Stuffing made with fish, meat, or poultry
 Stuffed meat, seafood, poultry, or pasta
 Dishes that include previously cooked, TCS ingredients

2. 155˚F (68˚C) for 15 seconds

 Ground meat—beef, pork, and other meat
 Injected meat—including brined ham and flavor-injected roasts
 Mechanically tenderized meat
 Ratites including ostrich and emu
 Ground seafood—including chopped or minced seafood
 Shell eggs that will be hot-held for service

3. 145˚F (63˚C) for 15 seconds

 Seafood—including fish, shellfish, and crustaceans
 Steaks/chops of pork, beef, veal, and lamb
 Commercially raised game
 Shell eggs that will be served immediately

4. 145˚F (63˚C) for four minutes

 Roasts of pork, beef, veal, and lamb
 Alternate cooking times/temperatures
 130˚F (54˚C) 112 minutes
 131˚F (55˚C) 89 minutes
 133˚F (56˚C) 56 minutes
 135˚F (57˚C) 36 minutes
 136˚F (58˚C) 28 minutes
 138˚F (59˚C) 18 minutes
 140˚F (60˚C) 12 minutes
 142˚F (61˚C) 8 minutes

5. 135˚F (57˚C)
 Fruit, vegetables, grains (rice, pasta), and
 legumes (beans, refried beans) that will be
 hot-held for service 144˚F (62˚C) 5 minutes
COOKING TCS FOOD IN THE MICROWAVE OVEN
Minimum internal cooking temperature:
165˚F (74˚C)
 Meat
 Seafood
 Poultry
 Eggs
Guidelines for microwave cooking:
 Cover food to avoid the surface from drying out
 Revolve or stir it halfway through cooking so heat reaches the food more evenly
 Allow to stand for at least two minutes after cooking to let the food temperature even out
 Always check the temperature in at least two places to make sure the food is cooked through
CONSUMER ADVISORIES
1. If your menu incorporates raw or undercooked TCS items, you must:
 Take note it on the menu next to the items
- Asterisk the item
- Place an annotation at the menu bottom indicating the item is raw, undercooked, or contains
raw or undercooked ingredients.
 Guide customers who order this food of the increased risk of foodborne illness.
 Post a notice in the menu.
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  Supply this information using brochures, table tents, or signs.

2. The FDA advises against contribute these items on a children’s menu if they are raw or
undercooked:
 Meat
 Poultry
 Seafood
 Eggs
3. If partially cooking meat, seafood, poultry, or eggs or dishes consisting of these items:
 NEVER cook the food longer than 60 minutes during the start of cooking
 Cool the food immediately after initial cooking
 Put in the freezer or refrigerate the food after cooling it
 Heat the food to its required proper minimum internal temperature before selling or serving it
 Cool the food if it will not be served as soon as possible or held for service

TEMPERATURE REQUIREMENTS FOR COOLING FOOD

Cooling requirements

If you cool food from 135˚F to 70˚F (57˚C to 21˚C) in less than two hours:
 Utilize the remaining time to cool it to 41˚F (5˚C) or lower
 The entire cooling time cannot be longer than six hours
Example:
 If you cool food from 135˚F to 70˚F (57˚C to 21˚C) in one hour
 And then you have five hours to get the food to 41˚F (5˚C) or lower
Methods for Cooling Food
Before cooling food, start by reducing its size:
 Cut larger items into smaller pieces
 Portion large containers of food into smaller containers or shallow pans
Methods for cooling food safely and quickly:
 Place food in an ice-water bath
 Stir it with an ice paddle
 Place it in a tumble chiller or blast chiller
 Use cold water or ice as an ingredient
STORING FOOD FOR FURTHER COOLING
When storing food for further cooling:
 Loosely cover food containers before keeping them
 Food can be left uncovered if secured from contamination
 Storing the uncovered containers above other food, especially raw seafood, meat, and
poultry, will help to prevent cross contamination
Food reheated for immediate service:
 It can be reheated to at any temperature if it was cooked and cooled properly
Food reheated for hot-holding:

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  It must be reheated to an internal temperature of 165˚F (74˚C) for 15 seconds within two hours
 Reheat commercially processed and packaged the ready-to-eat food to an internal temperature of at
least 135˚F (57˚C)

Review

Read the lesson once again. If you have any clarifications regarding the topic, you can contact me
or send me message personally. After that, Let’s check your comprehension by doing this activity.

Practice (What is it?)

Instructions: Match each food item with its minimum internal cooking temperature by writing the correct
letter in the provided answer sheet. (Temperature may be used more than one)
1. Swordfish Steaks A.165 ℉ (74℃) FOR 15 seconds
2. Whole chicken B.155℉ (68℃) for 15 seconds
3. Pork chops C.145℉ (63℃) for 15 seconds
4. Ground beef patties D. 145℉ (63℃) for 4 mins
5. Glazed carrots for hot- holding E.135℉ (57℃)
F. 135˚F to 70˚F (57˚C to 21˚C) in one hour
Application (What can I do?)
Instructions: Enumerate the four acceptable thawing method and explain in your own words. Write your
answers on the answer sheet.

Nice try! You really understand the lesson well. Be ready for the next activity.

Valuing/Integration (What’s more?)

Are you learning? Answer this activity about the importance of general
preparation practices in preparing food. Goodluck!

Instructions: Answer the given question below. Express it in 3 to 5 sentences. Write your answer on the
answer sheet provided.

“What is the importance of the general preparation practices in food preparation?”

Post-Assessment (What I have learned?)

Instructions: On the answer sheet provided, write an essay about what you’ve learned in this lesson
consisting of five to ten sentences.

Congratulations! You are really showing excellence in your activities. I hope you will do the same
on your next module. Have a nice day!

REFERENCES:
https://www.google.com/imgres?imgurl=https://t0.gstatic.com/images?q
%3Dtbn:ANd9GcSL6suYpk0IABJ53bP3Hvva874ywAR88wV15ir8iG5FK0hWlzHM&imgrefurl=https://
www.henry.k12.va.us/site/handlers/filedownload.ashx?moduleinstanceid%3D21988%26dataid
%3D32813%26FileName%3DStudy-Sheet-for-Class-
3.pdf&h=135&w=306&tbnid=wA2rDYuElcZ1QM&tbnh=135&tbnw=306&osm=1&hcb=1&usg=AI4_-

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Week 10
kTsH2AEs_DVQU-eM1hrIuzpfQeorw&ved=0ELLNBQgAKAAwAA&docid=1DCLKdTSpjIt-
M&hcb=1
https://www.google.com/url?sa=i&url=https%3A%2F%2Fconserve.restaurant.org
%2Ffoodsafety&psig=AOvVaw1Oz-
gMm0uNzftQPXID0xW8&ust=1607489630472000&source=images&cd=vfe&ved=2ahUKEwiD1cDUy7
3tAhUV0mEKHbBuC_sQjRx6BAgAEAYSS6E_Quiz_6.pdf (ncsu.edu)
Subject: Occupational Health and Safety Practices
Teacher: _________________________________________________________
Student’s Name: __________________________________________________
Course & Section: _________________________________________________

Answer Sheet for LESSON 8:

THE FLOW OF FOOD: PREPARATION

Pre-assessment (What I know?)

1.
2.
3.
4.
5.
Practice (What is it?) Matching Type
1.
2.
3.
4.
5.
Application (What can I do?) - Four acceptable thawing method
1. __________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
2. __________________________________________________________________________________
__________________________________________________________________________________
3. __________________________________________________________________________________
__________________________________________________________________________________
4. __________________________________________________________________________________
__________________________________________________________________________________
Valuing/Integration (What’s more?) - Importance of the general preparation practices in food
preparation.
_____________________________________________________________________________________
_____________________________________________________________________________________
_____________________________________________________________________________________
_____________________________________________________________________________________
_____________________________________________________________________________________
_____________________________________________________________________________________
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_____________________________________________________________________________________
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_____________________________________________________________________________________
_____________________________________________________________________________________
_____________________________________________________________________________________

Post-Assessment (What I have learned?) – Insights from the Lesson

_____________________________________________________________________________________
_____________________________________________________________________________________
_____________________________________________________________________________________
_____________________________________________________________________________________
_____________________________________________________________________________________
_____________________________________________________________________________________
_____________________________________________________________________________________
_____________________________________________________________________________________
_____________________________________________________________________________________
_____________________________________________________________________________________

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