TLE – HE (COOKERY 10)

QUARTER 4 – MODULE 5
STORING MEAT
MELC: Store Meat
(TLE_HECK10PCM-IVi-33)
Learning objectives:
a. store fresh and cryovac- packed meat according to health regulation
b. discuss the hygiene practices in storing meat products
c. identify the techniques in storing meat

I. INTRODUCTION

Our sanitary laws and regulations are so designed to safeguard and promote
health.
Bacteria are all around us, but they are so small that they cannot be seen by the
naked eye. There are hundreds of different kinds of bacteria. Some harmless bacteria are
useful and necessary such as those essential in preparing cheese. Other bacteria are
essential in agriculture and industry. However, many types of bacteria are dangerous and
cause diseases if allowed to multiply and be transmitted to humans.
Food contaminated with bacteria can make people sick. Some of the common
illnesses are salmonellosis, perfringens poisoning, staphylococcal poisoning, and
botulism.
Sanitation is the best preventive measure against food-borne diseases. Sanitation
means keeping bacteria out of food through personal hygiene and proper handling
procedures. It also means keeping the food at proper temperatures so bacteria already
present do not have much chance to multiply.
Bacteria enter food in two ways. Some are naturally present in food when you buy
it. Others get in because of careless handling when food is prepared and served. Bacteria
cannot travel by themselves; they are carried about by people, animals, and insects as
well as objects. Salmonella bacteria, for instance, can be found in food such as raw meat,
poultry, eggs, and dairy products. From these foods, the bacteria contaminate other foods
in the kitchen.
Staphylococcus bacteria are found not only in raw meat but in food handlers with
poor personal hygiene. The bacteria from food handlers can be transmitted to the food
through sneezing and coughing.
Bacteria thrive on food, moisture, and the right temperature in order to grow. With
careless handling these growing conditions can occur in any kitchen

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 II. MODULE CONTENT

Hygiene Practices in Storing Meat products

To achieve high standards of sanitation, the following measures should be strictly observed:
1. See to it that physical equipment and layout are conducive to sanitary practices.
2. Handle, store, and refrigerate food properly to prevent spoilage and contamination.
3. Safeguard the food during distribution and service.
4. Wash and sanitize dishes, glasses, utensils, and equipment.
5. Clean floors walls, ceilings, counters, tables, and chairs regularly.
6. Eliminate vermin and rodents from food areas.
7. Maintain adequate employer supervision and a constant program of education in
sanitation for food service workers.
8. Make sure that food service employees are in good health, and are not carriers of
communicable diseases. The three principal groups of communicable diseases that
must be guarded against in public feeding operations are respiratory, intestinal, and
skin diseases. Require medical examinations for food service employees.
9. Provide a regular employee education on food service sanitation.

Techniques in storing meat

Storage Procedures for Meat Products

Storing - take time to store the food items. Store new purchases behind old ones and always use
the old stock first. It is easy to put new purchases at the front. However, older stocks are
overlooked and thus cause spoilage. These may include cereal and cereal products, sweeteners,
oils, seasonings, and unopened cans and jars. Do not use kitchen cabinets above the refrigerator,
stove, or oven for food storage.
Never use the area under the sink for storing food because openings around water and
drain pipes are impossible to seal. Pipes may leak and damage the food.
If you reuse glass jars, wash them thoroughly, wipe, and air-dry before using. This helps
remove any trace of odors that may remain.

1. Refrigerator storage. A refrigerator provides cold temperature for storing perishable foods
such as dairy products, meat, fish, poultry, eggs, fruits, and vegetables.
Protein foods should be stored in the coldest part of the refrigerator. Fruits and
vegetables can be stored in less cold sections or in a special compartment such as the
crisper.

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 If refrigerated foods are not properly wrapped, they will dry out and lose nutrients
and flavor. Food should be well covered with plastic, foil or wax paper, or should be put in
tightly covered containers. Garlic and sausages are strong-flavored foods and should be
wrapped tightly in plastic or foil and stored in an air-tight container to prevent the transfer
of aromas to other foods.

2. Freezer storage. For proper freezing and storage, the temperature inside the freezer
should be 18ºC or lower.
Store frozen foods in their original packages. Foods to be frozen should be put in
moisture-vapor proof wrapping.
If plastic containers are used, allow about 2.5 cm of headspace at the top between
the food and the lid so the food can expand when if freezes.
Thaw frozen foods in the refrigerator. Do not allow food to thaw at room
temperature. At this point, microorganisms will begin to grow.

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 III. ACTIVITIES

A. Directions: Find the word/s that are perishable foods from the choices given below.

D B X Y B C D L D A

V E G E T A B L E S

L O N U X D E Z G A

V E O E S A B L E S

O W M E A T J I F B

U P L M R V S M D E

N V Q H N B G B A E

R T S X Z K G L H B

Z I Y W O C E C B F

F R U I T S K I H J

FISH MEAT EGGS FRUITS VEGETABLES

B. True or False
Directions: Write TRUE if the statement is correct and FALSE if it is incorrect.

1. See to it that physical equipment and layout are conducive to sanitary practices.
2. Handle, store, and refrigerate food properly to prevent spoilage and contamination.
3. Safeguard the food during distribution and service.
4. Wash and sanitize dishes, glasses, utensils, and equipment.
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 5. Clean floors walls, ceilings, counters, tables, and chairs after a week.
6. Eliminate vermin and rodents from food areas.
7. Maintain adequate employer supervision and a constant program of education in
sanitation for food service workers.
8. Make sure that food service employees are in good health, and are not carriers of
communicable diseases. The three principal groups of communicable diseases that
must be guarded against in public feeding operations are respiratory, intestinal, and
skin diseases. Require medical examinations for food service employees.
9. Provide a regular employee education on food service sanitation.
10. Allow food to thaw at room temperature. At this point, microorganisms will begin to
grow.

Answer Key

D B X Y B C D L D A

V E G E T A B L E S

L O N U X D E Z G A

V E O E S A B L E S

O W M E A T J I F B

U P L M R V S M D E

N V Q H N B G B A E

R T S X Z K G L H B

Z I Y W O C E C B F

F R U I T S K I H J

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Activity I
1. True
2. True
3. True
4. True
5. False
6. True
7. True
8. True
9. True
10. False

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IV. SUMMATIVE ASSESSMENT

I. Multiple Choice

Directions: Read the following questions carefully and select the letter that best
describes the statement. Write your answer in your paper.

1. What kind of food can be stored in less cold sections or in a special compartment such
as the crisper?
a. fruits and vegetables b. fish c. egg d. poultry
2. If plastic containers are used, allow about 2.5 cm of headspace at the top between the
food and the lid so the food can expand when if freezes.
a.4 cm b.3 cm c.2.5 cm d.3.5 cm
3. A storage provides cold temperature for storing perishable foods such as dairy
products, meat, fish, poultry, eggs, fruits, and vegetables.
a. freezer storage b. refrigerator storage c. storing d. safe storage
4. For proper freezing and storage, the temperature inside the freezer should be
___ºC or lower.
a. 18 b. 20 c. 14 d. 13
5. Which of the following techniques in storing meat is among the most perishable
foods. These perishable ability makes it a potentially hazardous food. At ambient
temperatures, meat spoils so fast. It is therefore necessary to keep it in chilled
storage.
a. refrigerator storage b. storing c. freezer storage d. safe storage

II. Fill in the blank the correct word to complete the statement.

1. Foods to be frozen should be put in __________________ proof wrapping.

3. _________________ the food during distribution and service.

4. Clean floors walls, ceilings, counters, tables, and chairs _________.

5. See to it that physical equipment and layout are __________ to sanitary practices.

III. Essay/Discussion (10pts).

Why is it important to store meat correctly?

References:
Learning Module in Cookery Grade 10
www.healthline.com>nutrition
TLE/HE Cookery Curriculum Guide

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