Direction:Identify the safety and Hygienic Practices in Presenting salad and dressing write your answer on the box
Answer:
Safety and Hygienic Practices in Presenting Salads and Salad Dressing
>Thoroughly wash all salad ingredients before using.
>Keep salad ingredients well chilled to keep them crisp and sanitary
>Keep dressings containing egg or dairy products refrigerated at or below 41F.
>Chill salad plates before plating to avoid wilting greens.
>Use gloves or utensils to handle salad ingredients because it is ready-to-eat food.
>Mix tossed salads with dressing as close to service as possible.
>Don’t overdress salads. Use only enough to lightly coat the greens.
Principles and practices of hygiene in Preparing Salads and Salad Dressing.
• Purchase the supplies (salad ingredients) from reputable suppliers.
°There should be proper handling of the ingredients.
• A high standard of personal and good hygiene must be maintained at all
times.
°There must be a separation of raw and high-risk food at all stages of the
preparation especially that salads may sometime include meat and other
dairy products
• There must be an effective storage. The temperature required in storing
salads and dressings must be observed.
°Food sanitation must be observed at all times. This will not only preserve foc
also give satisfaction and safety to its consumers.
