Other Commercializable Vegetable Products

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OTHERCOMMERCIALIZABLE

PRODUCTS USINGVEGGIES

OTHERCOMMERCIALIZABLE

PRODUCTS USINGVEGGIES


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PICKLED VEGETABLES

PICKLED VEGETABLES

Raw MaterialsCabbageCucumber-unpeeledRadish-peeled

Sincamas-peeledCarrots

Soy sauceWaterSugarGingerSili labuyo

Ginger Sauce


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PICKLED VEGETABLES

PICKLED VEGETABLES

Washing and Cutting

SaltingWashing

Slicing

Addition of Sauce

Draining

Filling

Process Flow


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PICKLED CHAYOTEPICKLED CHAYOTE

Raw MaterialsChayoteCarrotsRed pepperHot pepperGreen pepperNative onionsGinger


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PICKLED CHAYOTEPICKLED CHAYOTE

Washing and Cutting

SaltingMixing

Addition ofSolution

Draining

Packing

Filling

Process Flow


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PICKLED PAPAYA

Raw Materials

Green papayaCarrotRed pepperGingersalt


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Washing, Cutting / Shredding

Salting

Mixing

Addition of Solution

Draining

Packing

Filling

Process Flow

PICKLEDPAPAYA


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Tips on:How to make your workenvironment safe How to Prepare Safe Food

Food Safety & Quality Awareness SeminarAugust 2009


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WHAT IS 5S ?

JAPANESE ENGLISH EXPLANATION

1.Seiri Sort Take out unnecessaryitems and dispose

2.Seiton Systematize Arrange necessaryitems in good order foruse

3.Seiso Sweep Clean your workplace

4.Seiketsu Sanitize Maintain high standard ofhousekeeping

5.Shitsuke Self-discipline Do things spontaneously

without being told orordered

Practice 5S


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KEY POINTS IN THE IMPLEMENTATION OF5S1. Start small and easy, proceed slowly but

steadily.2. Start with the most suitable S.

3. Only 1 or 2 of the 3Ss are enough for theinitial practice not all 5Ss.

4. Set simple, easily achievable and step-by-step targets.

5. Everyones participation is important.

6. Management should take leadership 5Smovement.

7. Record improvements for comparison.

8. Device schemes to stimulate awareness and


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WHAT CAN YOU GAIN FROM 5S

1. It makes your workplace morepleasant.

2. It makes your work more efficient.

3. It improves your safety.

4. It improves quality of your work and

your products.


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Food is prepared food is consumed illness results

Saliva from respiratorytract via coughingand/or sneezing

Open cuts, sores

and boils viahands

Intestinal tract viahands contaminatedwith feces

Infected eyes, ears;

transient skinmicrobes


SOURCES OF CONTAMINATION


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Personal hygiene and work habitsProfile of an IDEAL Food Handler

Wears hairnet or hairWears hairnet or haircapcap

Does not wear jewelriesDoes not wear jewelries

during handling of foodduring handling of food

Fresh/clean lookingFresh/clean lookingNo boils, cuts or woundsNo boils, cuts or wounds

Wears clean clothing andWears clean clothing and

apronapron

Maintains short andMaintains short and

clean fingernailsclean fingernails

Wears clean andWears clean and

comfortablecomfortablefootwearfootwear


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Personnel Hygiene

Personal cleanliness

Food handlers should maintain a high degreeof cleanliness. Where appropriate wear:

- outer garments including working shoes- head restraint

- gloves in an intact, clean and sanitarycondition. It should be of impermeable

material


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A healthy food handler must be freefrom:

- fever- sore throat with fever

- visibly infected skinlesions ( boils, cuts)

- discharges from the ear,eye or nose

- jaundice

- diarrhea

- vomiting


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Personal cleanliness

Personnel should always wash theirhands for example:

- at the start of food handling

activity.- immediately after using he toilet.

- after handling raw food or any

contaminated material.


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Source: Food Safety, Environmental Health Service, Health Department of Western Australia

Proper Hand-WashingProper Hand-Washing

TechniquesTechniques

1. Use water as hot as the hands

can comfortably stand (or use

potable water)

2. Moisten hands, soap

thoroughly and lather to elbow


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3. Scrub thoroughly using

brush for nails, for 20seconds

4. Rub hands together usingfriction for 20 seconds

5. Be careful not to touch anything that

re contaminates the hands beforereturning to work

6. If necessary, use disinfectant tosanitize thoroughly with 70%alcohol or 30 ppm Chlorine

Hand-Washing TechniquesHand-Washing Techniques



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7. Rinse thoroughlyunder running water

8. Dry hands, usingsingle service towels,tissue paper or hot airdryer

Hand-Washing TechniquesHand-Washing Techniques


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Personal behavior

Personal effects such as jewelry,

watches, pins should not be worn or

brought to the food handling area;

Personal effects and street clothingshould not be kept in food handling

areas.

Fingernails must not extend beyondthe fleshy tip of the finger.


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Proper Time and Temperature

Controls



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Safety in Handling Foods

Preparation and Cooking

- All products containing poultry, stuffedfoods & leftovers to be eaten hot: 1650F forminimum of 15 seconds

- Cook all foods thoroughly.1. red meat is done when it is

brown in color

2. poultry when juices are clear;

3. eggs when white and yolk is firm


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Holding and Serving- Serving lines and self serve hot or cold

bars should have sneeze guards

- Self- service items should not beretained as left over unless it isindividually wrapped.

- Verify equipment temperature settingsand calibration


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Holding and Serving

- hot holding or serving line items that fall below 1400Fshould be re-heated to 165oF or discarded if hourshas elapsed.

- food that has been re-heated to 1650F shouldnot be retained for an additional 24 hours.


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TIPS ON HOW TO PREPARE SAFE

FOODS

TIPS ON HOW TO PREPARE SAFE

FOODS1.All equipment should be cleaned andsanitized before use.

2. All ingredients for mixed salads, especially for

eggs, meat, fish or potato salads, should bethoroughly chilled before preparation.

3.Foods should be prepared as quickly as

possible, keeping to a minimum the length oftime they are held at room temperature.



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4. Foods should be refrigerated at 45F orbelow, or heated to 140F or aboveimmediately after the preparation process.

5. Foods should be stored in therefrigerator in shallow pans toexpedite cooling.

TIPS ON HOW TO PREPARE SAFEFOODS



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6.Do not buy food with any of the followingsigns:

Dented and / or rusted cans Leaking cartons,

cans, bottles or containers Torn or ripped

packaging Cracked or dirty eggs Products with molds, discoloration or

infestation

Products with loose vacuum packs Swollen chilled food packages and cans





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Assurance of food safety

therefore, requires a

concerted cooperation at all

levels along the continuum inorder to achieve maximum

consumer protection.



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The ChallengeThe Challenge

Food safety is the responsibility everyoneand those who choose not to be part of

the solution, becomes the problem.

- AH Varnam



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Onward flow principle in a restaurant

Waste roomWashing room

Washing dishes

Tinned

vegetables

Cold

preparations

and cutting

Kitchen and hot preparation

Vegetables

and bulbs

reserve

Dried

grocery

Chilled

room

Cold

room

Air-lock Resting

room

Changing

roomW.C.

Returned

from serving

room

Finished

products

Serving

room

Closed reception hall

Deliveries

Staff

Food Safety & Quality Awareness SeminarA t 2009

Other Commercializable Vegetable Products

Documents

Transcript of Other Commercializable Vegetable Products