TLE-HE

COOKERY 9– MODULE 3

Clean and sanitize kitchen

premises

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 What Do You Need To Know?

I.INTRODUCTION
MELC: Clean and sanitize kitchen premises
OBJECTIVES
1. Recognize kitchen premises to be cleaned and sanitized
2. Clean the kitchen area hygienically in accordance with food safety and occupational
health regulations
3. Clean surfaces without damaging property and adversely affecting health
4. Use cleaning agents in sanitizing kitchen premises safely
5 Follow cleaning schedule based on enterprise procedures
6 Follow safety and first aid procedures

II.MODULE CONTENT
Cleaning your kitchen’s working premises regularly is important to keep it look its
best and make it free from germs and bacteria that usually accumulate in the kitchen area
during food preparations. Several surfaces around the kitchen such as walls, floors, shelves
and other surfaces must always be cleaned and sanitized safely using the proper materials
to reduce health hazards.
Types of Sanitizers and Disinfectants
There are various types of chemicals use for sanitizing and disinfecting equipment,
and first aid procedures for accidents caused by chemicals.
1. Chemical
a. chlorine
b. carbolic acid
c. ammonia
d. detergents
e. dishwashing liquid
f. timsen
g. soap
h. alcohol
i. boric acid

2. Heat Sanitizer
a. hot water
b. steam
c. dry heat
d. UV light (ultraviolet light)
e. filtration

Procedure for disinfecting premises

a. Preliminary cleaning is required
b. Apply solution to hand and apply to surfaces. Treated surface must remain wet for 10
minutes. Wipe with dry cloth.
c. Sponge on mop or allow to air dry.
d. Use a spray device for spray application Spray 6-8 inches from the surface, rub with a
brush, sponge or cloth. Avoid inhaling sprays.
e. Rinse all surfaces that come in contact with food such as exterior of appliances, tables
and stove top with potable water.

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First aid procedure caused by chemical poisoning (First Aid American College of
Emergency Physicians)

What to do?
• If the person has been exposed to poisonous fumes, such as carbon monoxide, get him or
her into fresh air immediately
• If the person swallowed the poison, remove anything remaining in the mouth.
• If the suspected poison is a household cleaner or other chemical, read the label and follow
instructions for accident poisoning. If the product is toxic, the label will likely advise you to
call the hospital/doctor.
• Follow treatment directions given by poison centers.
• If the poison is spilled on the person’s clothing, remove the clothing and pour the body with
continuous tap water

Precaution: Don’t administer Ipecac syrup (a medicine that causes vomiting used to
partially empty a person’s stomach after a poison).

The total facility cleaning and maintenance program of a food service department
must be planned to reflect concern for sanitation as “a way of life”. Facility sanitation results
can be obtained through:
• Establishing high standards
• Rigid scheduling of assignments that are clearly understood by workers.
• Ongoing training
• Proper use of cleaning supplies
• Provision of proper materials and equipment to accomplish tasks, and
• Frequent meaningful inspections and performance reviews.

Regular cleaning of counter tops and floors needs to be done daily and is usually
assigned as part of the regular daily duties. Other cleaning tasks that need to be done less
frequently must be scheduled and assigned as needed for instance, daily, weekly, monthly.
General cleaning of floors, windows, walls and certain equipment should be assigned to
personnel and it is often done in cooperation with the housekeeping and maintenance
departments of the organizations.
Each of the duties on the assignment list must be explained in detail on a written
work sheet or “job breakdown” for the employee to follow. Job breakdown includes name of
the task, tools and equipment and materials to be used, and a step by step list of what to do
and how to do it.
All food contact equipment, containers and utensils must be cleaned thoroughly after
each use. This is especially true for meat grinders, slicers, cutting boards, knives, mixers,
peelers, dishwashing machines and stationary can openers in order to prevent any cross-
contamination.

How to Keep Your Kitchen Clean And Safe

Although they are not visible threats, many micro-organisms waiting in your kitchen
can infect your cooking and eating, and consequently have a negative effect on your health.
Food poisoning and diarrhea are just some conditions which might be caused by preparing
food in a dirty, germ-infested kitchen. In order to prevent these, you need to make sure that

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your kitchen is kept clean and safe from bacteria and other germs. Here are ways to ensure
the cleanliness of your kitchen and keep bacteria at bay.

1. Remove unnecessary clutter from surfaces. Discard appliances and gadgets that you
don't use any more, as unused appliances would only tend to gather dust. Be sure that any
appliances which are still maintained and used are stored in a safe place that is out of reach
of children.

2. Keep your refrigerator clean and tidy. Before you do your weekly shopping, remove old
and rotten food and clean shelves and racks. Look at expiration dates and be sure to label
any containers of homemade food or leftovers. Don't make a habit of keeping food for too
long in the fridge; rotten food is prone to bacterial growth, and may even contaminate fresh
food that is kept in the same area.

3. Use a rubbish bin with a lid to keep odors out that attracts flies and other insects. Empty it
as soon as it smells, even if it is not yet full. You should ideally do this every day.

4. Wash and disinfect your rubbish bin once a week. This will ensure that any germs which
might have remained even after you emptied out the rubbish will die and cannot multiply.
Also, this will remove any foul smells which might be emanating from the trash bin.

5. Use separate chopping boards for different kinds of food. Keep separate chopping boards
for your meat and your vegetables to reduce the spread of bacteria. Clean the meat
chopping board extra carefully, especially after cutting meat, as raw food has a higher
tendency of containing bacteria.

6. Change the dishcloth frequently which you use in wiping surfaces everyday. Use a
different cloth for surfaces and for dishes. Wash the cloth with hot water and bleach as
appropriate. Use separate towels for hands and dishes, and change both of these regularly.

7. Use a paper towel for any mess that is likely to cause contamination, such as raw meat or
eggs, and anything that has fallen on the floor. It is better to use disposable cleaning
material and to prevent from contaminating other food, instead of using towels or sponges
which you would use afterwards over and over again.

8. Keep kitchen floors free from debris and grease by sweeping and washing regularly. If
something has spilled, make sure to mop it right away. Spillage could serve as a breeding
ground for bacteria and could cause accidents such as slipping from occurring.

9. Don't leave dirty crockery and pans to fester where they can attract harmful bacteria,
insects and rodents. Wash dishes with hot water and soap as soon as you're done using
them.

10. Wash surfaces that get touched. Periodically wipe doorknobs, handles, buttons and
controls, and light switches in and around your kitchen with cleaning agents. Even if they
seem clean to the naked eye, they may already be harboring bacteria.

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11. Wash your hands before handling food and after if you sneeze or cough, blow your nose,
go to the bathroom, or touch high-use surfaces.

NOTE: Harmful bacteria are likely to thrive in low acid food and in the absence of oxygen.

Safety measures

The following are safety measures that you should do when using cleaning agents:
1. Ensure adequate ventilation.
2. Have knowledge of basic first aid.
3. Wear cotton clothing to cover your limbs and other parts of your body that might be
exposed to the cleaning agent.
4. Wear suitable footwear–it should be closed in and have a steel toe.
5. Wear industrial strength, thick plastic or rubber gloves.
6. Wear protective eye and face wear.

Storage and security of chemicals

The following are recommendations for the storage and security of chemicals and cleaning
agents:

1. Keep them in a separate area, away from food and other products.
2. Keep on lower shelves to prevent accidents and to keep chemicals from falling into food
products.
3. Store in a cool, well lit and well ventilated room.
4. Do not store near heat.
5. Do not keep punctured aerosol cans.
6. Store chemicals with lids tightly on.
7. Make sure chemicals and other cleaning agents are clearly labelled, specifying their
content and use.
8. Ensure that the use by date or manufactured date is clearly readable.
9. Storage containers should be free of corrosion and moisture.
10. The storage area should be kept secure and locked when not in use.
11. Always store chemicals in designated container.
12. Do not mix chemicals.

A Reminder!

When you accidentally splashed liquid detergent in your classmate’s eye, you should irrigate
the eye with running water or an eye wash bottle for at least 15 minutes then cover the eye
with a light gauze eye patch. Then take him to a hospital or doctor.

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III.LEARNING ACTIVITIES

I.WORD HUNT
DIRECTIONS: Using the words below, search the different types of
sanitizers and disinfectant that is use in sanitizing and disinfecting.
Encircle your answer. Words may appear in any direction.

I. ARRANGE ME
DIRECTIONS: Arrange the following steps chronologically. Write A for the first step, B for the
second and so on.

Procedure for disinfecting premises

____1.Use a spray device for spray application Spray 6-8 inches from the surface, rub with a
brush, sponge or cloth.

____2.Preliminary cleaning is required.

____3.Sponge on mop or allow to air dry.

____4.Rinse all surfaces that come in contact with food such as exterior of appliances,
tables and stove top with potable water.

____5.Apply solution to hand and apply to surfaces.

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 KEY TO CORRECTION

I.WORD HUNT

I. ARRANGE ME

1. D

2. A

3. C

4. E

5. B

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 TECHNOLOGY AND LIVELIHOOD EDUCATION
COOKERY 9
MODULE 3
SUMMATIVE ASSESSMENT

Name:_____________________________________________Score:__________
Grade &Section:____________________________________Date: ___________

PART I. DIRECTIONS: Arrange the letters in the parenthesis to form a word that
complete the sentence.

1. Before you do your weekly shopping, remove old and __________food and clean shelves
and racks. (NOTTER)

2. Keep separate chopping boards for your meat and your vegetables to reduce the spread
of __________. (TACABIRE)

3. _________the cloth with hot water and bleach as appropriate. (AHSW)

4. Storage containers should be free of corrosion and __________. (SEUMRITO)

5. Discard appliances and gadgets that you don't use any more, as unused appliances
would only tend to gather ________. (SUDT)

6. Wash dishes with hot water and ________ as soon as you're done using them. (POSA)

7. Store in a cool, well lit and well _____________ room. (TDEVEATLNI)

8. Ensure that the use by _______ or manufactured date is clearly readable. (TAED)

9. Wash your ________ before handling food. (NDAHS)

10. Keep on lower __________ to prevent accidents and to keep chemicals from falling into
food products. (LSSEEHV)

11. Use a ___________ for any mess that is likely to cause contamination, such as raw
meat or eggs, and anything that has fallen on the floor. (REPAP OWTLE)

12. Use separate ______________ for different kinds of food. (PPOHCGNI DRABOS)

13. Store __________ with lids tightly on. (IMLACCHES)

14. Use a rubbish bin with a lid to keep _______ out that attracts flies and other insects.
(SRODO)

15. Keep kitchen floors free from ________ and grease by sweeping and washing regularly.
(BESIRD)

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 PART II. Essay. Answer briefly (10 points)

1. Make a slogan on proper cleaning and sanitizing kitchen tools, utensils, equipment and
working premises using Oslo paper, coloring materials, pencil, pentel pen and ruler.

Your slogan will be rated using the scoring rubric below:

SCORE CRITERIA
10 Creatively and neatly done showing much relevance to the given
topic
8 Creatively done and neat enough with relevance to the given topic
6 Creatively done and neat enough but no relevance to the given
topic
5 Simply done and neat enough but not so relevant to the given topic
3 Poorly done with erasures and irrelevant to the given topic

REFERENCE/S:

Learning Module-Cookery 9
TLE –COOKERY Grade 9 Alternative Delivery Mode Quarter 1

WRITER:
JUDITH R. MOLINA
Teacher I
BAUTISTA NATIONAL HIGH SCHOOL