By: Socorro Milagros C.

Alcancia, RND,
MBA

It is a series of activities that

is organized for efficient use
of resources of the 5Ms

1.
2.
3.
4.
5.

Manhour - time
Money - budget for the food
Materials - food commodities and
ingredients
Manpower - labor or available help
Methods - techniques of cooking
and serving

To prepare and serve

nutritionally adequate meals
safely and efficiently

Moderation -not too much, too little

nor contain excessive amounts of the
undesirable ingredients
Variety - not limited to two or
having different types of foods daily
Balance - not emphasizing one
nutrient at the expense of another.

A physiological need for

food

A physiological desire for

food and could be triggered
by the sight, smell and color
that appeals to the consumer
even if he/she is not hungry

A characteristics of foods/meals
that is safe from any hazardous
materials that will cause injury to
the consumer and are satisfying
in bulk or amount, nutritional
value, and palatability properties
like color, odor or aroma,
taste/flavour and texture.

1.
2.
3.
4.
5.
6.
7.
8.

Health needs
Economic factors
Environmental conditions
Ecologic factors
Religious practices
Cultural background
Social factors
Education

Microbiological - pathogenic microorganism like

bacteria, viruses, parasites and fungi

Biological - household pests like insects and

rodents

Physical - foreign materials that are ingested and

harm the oral cavity, cause choking or injure the GIT

Chemical - poisonous substances or toxins naturally

occurring in the food or added as contaminant.

It is the hygienic and

aesthetic aspect of food
safety.

Bacteria

Viruses

Parasites

Fungi

Foods

Acidity or Optimum pH

Time

Temperature

Oxygen

Moisture

dispose garbage as often as possible

trash cans are provided with tight lids

seal holes, screen any entrance

store foods in tightly covered

containers

washing of hands properly and observe

hygienic practices at all the times

Cover the food properly

Good lighting

Visual inspection of the ingredients

Wearing hairnets and no jewelry

Get rid of worn out sponges, rugs

and dish washing tools.

Read instructions for proper use of the chemical

Note any expiration date

Store chemicals in a separate closet away from food

Label clearly and write in big letter POISON as

needed.

Never use recycled other containers.

Maintain cool temperature of storage, especially for

flammable chemicals.

Buy only what is reasonable amount within a

period of use

Keep inventory records

Always wash your hands before and after

using chemicals. Wear protective gloves

If in doubt, seek advised from professionals.

Use kitchen equipment made of materials

that will not leach to the food or react with
food causing toxic products.

Buy or choose foods that have been

processed for safety.

Cook foods thoroughly

Eat cooked food immediately

Store cooked foods carefully and

properly

Reheat foods thoroughly

Wash hands repeatedly and properly

Keep all kitchen surfaces clean and

sanitary

Protect foods from insects, rodents, pest

and animal that may transmit pathogens

Use potable water for drinking, washing

produce and for cooking

Keep hot foods hot and cold foods cold.

40-140 F

A general outline of the

food group served in one
meal.

The specific kind or variety

of the food group.

Minimum use of time and

energy
Cost effectiveness

Check your refrigerator for left-overs and use

them first as soon as possible.

Plan the accompaniment for the main dishes;

then the side dishes ad desserts.

Prepare a list of the foodstuff and ingredients to

purchase.

Immediately store food properly do preliminary

preparations-frozen foods first the refrigerated
items.

Dish out only when ready to eat.