Direction:Identify The Safety And Hygienic Practices In Presenting Salad And Dressing…

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.