Waste Management

Sections 1 and 2 of Republic Act No. 9003, known as the Ecological Solid Waste
Management Act 2000, provides for a policy “to adopt systematic, comprehensive and
ecological solid waste management program that ensures the protection of public health and
environment.” Both sections of RA No. 9003 vest us with the obligation to handle our waste
properly by planning a program or a set of activities that promote waste management to protect
health and environment.

WASTE MANAGEMENT PROCEDURES

1. Waste avoidance - It is done by controlling any activity that involves generating waste.
2. Waste reduction - The process of minimizing in obtaining and using excessive goods that
may result in wasteful consumption.
3. Re-use - The process of using materials for other purposes without changing its physical
appearance.
4. Recycle - It is done by creating new things out of used materials to produce another product
of a different form and for a different use.
5. Composting - The process of allowing biodegradable waste to decay and to become organic
fertilizer.
6. Waste Disposal - It is done by following proper segregation of waste.

PROPER WASTE DISPOSAL

Dispose of solid and liquid wastes properly.

Sink and floor drains should be covered with traps to avoid clogging.
Segregate your wastes by providing bins for biodegradable, nonbiodegradable, and
recyclable wastes.
Dispose of your wastes every day and put these in covered bins.
Turn your biodegradable wastes into fertilizers.
Sell your recyclable materials to the nearest junkshop.

Everyone must learn to appreciate and practice proper handling of wastes. Make it a
habit to promptly and properly dispose of wastes, whether anywhere you are. This wholesome
practice will also say a lot about who you are.

Prepared by: Ms.Eunice Joy Mandayo

Personal Hygiene Practices

Food contamination takes place when the germs get into food. Germs and toxins may
cause food poisoning like Campylobacter enteritis, cholera, E. coli enteritis, Staphylococcus
aurous, salmonella, and shigellosis. Food poisoning may occur after eating and drinking
contaminated food.

A food handler can be a carrier of germs that can cause food contamination. To prevent
this from happening, every person that handles foods for human consumption should practice
personal hygiene.

It is important to gain knowledge about personal hygiene practices like proper hand
washing techniques, hand washing, and care and wearing of prescribed personal protective
clothing (PPC) while working in kitchen or in a food laboratory. This way, we are able to prevent
one a common cause of food contamination that renders food that is prepared unsafe for human
consumption.

PERSONAL HYGIENE PRACTICES

Wash your hands and nails before, during, and after handling food.
Trim your fingernails regularly. Dirty nails are carries of bacteria.
Wear proper clothing during the hands-on activity.
Remove jewelry and other accessories when handling food.
It is not advisable to drink, smoke, and eat while preparing food to prevent food
contamination.
Take a bath daily.
Never handle food when you are sick or suffering from diarrhea, vomiting, cold, and flu.
Never handle food if you have an open cut, sore, burn, or an infected wound.
Refrain from touching and scratching my part of your body while handling food.
Do not apply make-up and do not use strong perfume while in the food preparation area.

HAND WASHING TECHNIQUES

Wet your hands and apply soap.

Rub your right palm over your left hand and vice – versa.
Rub palm to palm, fingers inserted.
Rub knuckles and finger tips to opposing fingers interlocked.
Do a rotational rubbing of right thumb using your left palm and vice versa.
Rotational rubbing of right wrist and vice versa.
Rinse and dry your hands.

HAND WASHING AND CARE

1. Wash your hands with soap and in running water.

2. Wash your hands before, during, and after handling food.
3. Wash your hands after going to the comfort room.
4. Wash your hands during work after:
handling raw food
Scratching touching parts of your body
cleaning
eating and drinking
taking out garbage
Sneezing and coughing
touching anything that may contaminate hands

Prepared by: Ms.Eunice Joy Mandayo

5. Trim your fingernails regularly.
6. Avoid using soap with strong chemicals when washing your hands.
7. Rub your hands with calamansi peel or any citrus fruits peel after cleaning fish and shell fish
to remove undesirable smell.

PERSONAL PROTECTIVE CLOTHING

1. Hair net and Hair cap - These are used to prevent hair from falling into the food being
prepared.
2. Facial Mask - this is used to cover your mouth to avoid contamination when talking,
sneezing, and coughing.
3. Apron - use this to protect your inner clothing and maintain cleanliness after work.
4. Gloves - this is to prevent contamination of food, especially when preparing food does not
require cooking.
5. Footwear - wear appropriate footwear that helps prevent slippage for safety purposes.
6. Towels - use three towels, one as cleaning cloth, the other one for towel drying the tools and
utensils, and the last one for personal use like drying your hands after washing and wiping your
sweat while working. Do not forget to label each towel to avoid interchanging them that may
cause cross-contamination.

As a food handler, it is our legal and moral obligation to prepare and serve food safe for
human consumption. One who does not practice personal hygiene is a source of food
contamination. Let us remember that the food we prepare and serve is intended to make people
healthy and not to harm them in the end.

Prepared by: Ms.Eunice Joy Mandayo

Cutting Process

How can we relate art and science in food preparation? Food preparation is an art in the sense
that we need to apply the elements of art in presenting the meals that may stimulate the appetite.
Meanwhile, it is also a science because we need to ensure that the nutrients present in the meals
prepared are healthy end safe for human consumption.

Food preparation is the most important component of meal management. It involves different
processes. Having basic knowledge in food preparation enables you to work on the first step in preparing
meals. It helps you to understand the terms used in recipes available at home and other reading
materials. Being able to prepare meals for your loved ones, especially during special occasions, gives you
a sense of satisfaction and self-fulfillment, but doing so cannot be done in one click. There are several
processes involved such as cutting, measuring, mixing, and cooking. We also need to prepare the tools,
utensils, and equipment, ingredients, and preliminary procedures such as washing all the ingredients
needed before cutting them.

Why is it important to cut the ingredients before cooking them? Try to imagine a dish served in
front of you wherein the ingredients used were not cut and cooked right away. Does the dish look
interesting and appetizing? Definitely, the answer to that question is no. Therefore, the cutting process is
important in meal preparation. Cutting the ingredients in different shapes makes a particular dish
interesting and appetizing in terms of its appearance.

CUTTING THE INGREDIENTS IN DIFFERENT SIZES

Cutting Process - This process is all about preparing food using appropriate cutting tools and device
depending on the ingredients needed to be cut. Most of the foods can be cut using a knife and a cutting
board, but there are several ingredients that use non-knife cutting device such as grater, grinder,
shredder, mortar and pestle, peeler, and the like, in order to prepare the food in various shapes and sizes.

1. Removing the skin of food

a. Peel - to remove the skin of food using bare hands
b. Pare - to remove the skin of food using a knife
c. Shell - to remove the hard-outer covering of food using bare hands

2. Cutting fruits, vegetables, and meat

a. Cube - to cut food into squares each about 1/2 to an inch uniformly on all sides.
b. Dice - to cut food into small cubes
c. Mince - to cut food into small pieces using soft strokes
d. Chop - to cut food into small pieces using hard strokes
e. Grate - to cut food into short Strips using a grater
f. Shred - to cut food into long strips using a shredder
g. Grind - to cut food into very small pieces using a grinder
h. Julienne - to cut food into long strips using a knife
i. Quarter - to cut food into four equal parts
j. Half - to cut food into two equal parts
k. Pound - to cut food into pieces using Mortar and pestle
l. Mash - to cut food usually cooked using a masher

3. Cutting fish
a. Fillet - to cut fish lengthwise
b. Chunk - to cut fish into cubes
c. Steak - to cut fish into rectangle lengthwise
e. Flake - to break or pull apart usually cooked fish into small pieces using a fork or the fingers
f. Butterfly - to cut fish lengthwise and make it look like a fan

Proper use of cutlery plays an important role in the cutting process. Using the right cutting tools
according to their respective uses and functions makes the job an easy task. Make sure to use a sharp
knife because a dull-edged knife can cause accidents.

Prepared by: Ms.Eunice Joy Mandayo