11

Technical-
Vocational-
Livelihood (TVL)
Home Economics-Cookery
Quarter 1 - Module 2

i
 Technical-Vocational Livelihood – Grade 11
Self-Learning Module
Quarter 1: Module 2: Week 2
First Edition, 2020

Republic Act 8293 section 176 states that: No copyright shall subsist in
any work of the Government of the Republic of the Philippines. However, prior
approval of the government agency or office wherein the work is created shall
be necessary for exploitation of such work for profit. Such agency of office
may, among other things. Impose as a condition the payment of royalties.

Borrowed materials (i.e., songs, stories, poems, photos, brand names,

trademarks, etc.) included in this book are owned by their respective
copyright holders. Every effort has been exerted to locate and seek permission
to use these materials from their respective copyright owners. The publisher
and authors do not represent nor claim ownership over them.

DEVELOPMENT TEAM OF THE MODULE

Writers :Mischel A. Abuton
Christine Rose V. Vargas
Rizza W. Basan
Daisy Marie Y. Longakit
Jenesa A. Cuyag
Athet S. Gentapan
Kathleya G. Baunsit
Editor : Mercedita A. Sumalinog
Reviewer : Reynold Q. Velos, EPSVR, EPP/TLE/TVE/TVL
Layout Artist: Mar Onell C. Booc
Plagiarism Detector Software:PlagiarismDetector.com
Grammar Software:CitationMachine.com
Management Team:
Schools Division Superintendent : Dr. Wilfreda D. Bongalos CESO V
Assistant Schools Div. Superintendent : Dr. Marcelita S. Dignos CESO VI
Chief Education Supervisor, CID : Dr. Oliver M. Tuburan
Education Program Supervisor, LRMDS: Teresita A. Bandolon
Education Program Supervisor, TLE : Reynold Q. Velos
Department of Education – Regional Office 7
DepED-Division of Lapu-Lapu CIty
Office Address : B. M. Dimataga Street, Poblacion, Lapu-Lapu City
Telefax : (032) 410-4525
E-mail Address : [email protected]

Property of DepED-Division of Lapu-Lapu City | www.depedlapulapu.net.ph | (032) ii340-7354

 INTRODUCTORY MESSAGE

For the facilitator:

Welcome to the Cookery Self-Learning Module!

This module was collaboratively designed, developed and reviewed by

educators both from public and private institutions to assist you, the teacher
or facilitator in helping the learners meet the standards set by the K to 12
Curriculum while overcoming their personal, social and economic constraints
in schooling.

This learning resource hopes to engage the learners into guided and
independent learning activities at their own pace and time. Furthermore, this
also aims to help learners acquire the needed 21st century skills while taking
into consideration their needs and circumstances.

As a facilitator, you are expected to orient the learners on how to use this
module. You also need to keep track of the learners’ progress while allowing
them to manage their own learning. Furthermore, you are expected to
encourage and assist the learners as they do the tasks included in the module.

For the learner:

Welcome to the Technical - Vocational-Livelihood 11 Self-Learning

Module in Cookery.

This module was designed to provide you with fun and meaningful
opportunities for guided and independent learning at your own pace and time.
You will be enabled to process the contents of the learning resource while
being an active learner.

iii
 HOW TO USE THE MODULE?
The following are some reminders in using this module:

1. Use the module with care. Do not put unnecessary mark/s on any part of
the module. Use a separate sheet of paper in answering the exercises.

2. Don’t forget to answer What I Know before moving on to the other

activities included in the module.

3. Read the instruction carefully before doing each task.

4. Observe honesty and integrity in doing the tasks and checking your
answers.

5. Finish the task at hand before proceeding to the next.

6. Return this module to your teacher/facilitator once you are through with
it.

If you encounter any difficulty in answering the tasks in this module,

do not hesitate to consult your teacher or facilitator. Always bear in mind that
you are not alone.

We hope that through this material, you will experience meaningful

learning and gain deep understanding of the relevant competencies. You can
do it!

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 Technical-
Vocational-
Livelihood (TVL)
Home Economics-Cookery
Quarter 1 - Module 2

Lesson 2: Clean Sanitize Kitchen Premises

Week 2
2.1 Recognize kitchen premises to be cleaned and sanitized

2.2 Clean the kitchen area hygienically in accordance with food safety and
occupational health regulations.

2.3 Clean surfaces without damaging property and adversely affecting health

2.4 Use cleaning agents in sanitizing kitchen premises safely

2.5 Follow cleaning schedule based on enterprise procedures

2.6 Follow safety and first aid procedures

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LESSON 1 - Clean and Sanitize Kitchen Premises

What I Need to Know

At the end of this quarter, learners are expected to:

1. Recognize kitchen premises to be cleaned and sanitized

2. Clean the kitchen area hygienically in accordance with food safety and
occupational health regulation

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 procedure.

2
 What’s In

The lesson deals with the various types of chemicals and equipment for
cleaning and sanitizing premises and first aid procedure for accidents caused
by chemicals.

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
environmental deficiencies.

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 What I Know

PRE-TEST 1

A.) Fill in the blank

Direction: Fill in the blank with the correct answer. Choose the answer in the
word inside the box.

interview bacteria foodborne

illness

orientation prevention first aid

1. Maintaining a clean work environment is critical in preventing -

________________.

2. Always have a ____________kit in case of emergency.

3. Every worker should have a full ____________and training of the kitchen and
the kitchen operations

4. Then saying “An ounce of _______________is better than a pound of cure”.

5. ____________ can grow on unsanitary surfaces and then contaminate food.

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B. Matching Type

Directions: Match the descriptions in Column A to their correct names as

listed in Column B. Write the letter of the correct answer in your answer
sheet.

Column A Column B

_____1. It includes exposure to accidents, injuries, a. Drain

and losses caused by ignorance, carelessness, poor
maintenance, or inadequate facilities. Cleaners

_____2. These are used to remove clogs in sink drains.

b. Chlorine
_____3. It helps to ensure that items are cleaned
regularly and maintained free of dirt, grease, food
c. Hazard
matter and other visible matter at all times.

_____4. An injury or death due to swallowing, inhaling,

d. Cleaning
touching or injecting various drugs, chemicals,
venoms or gases
Schedule
_____5. This is for general surface disinfection, first
wash the surface with hot, soapy water to clean.
e. Chemical
Thoroughly rinse off soap.
poisoning

C. Directions: Given the scrambled letters below, unscramble them to get a

word or a group of words related to cleaning and maintaining kitchen
premises. Write your answer opposite each item.

1. AXORB - ________________________

2. DGERESAER - ________________________

3. CNKTIEH - ________________________

4. NGILCAEN - ________________________

5. ZDARHA - ________________________

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LEARNING OUTCOME 2
Clean and Sanitize Kitchen Premises

What I Need to Know

For the attainment of the learning outcome, you are expected to perform
the following set of 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 surface without damaging property and adversely affecting
healthy
4. Store use cleaning agents in sanitizing kitchen premises
5. Follow cleaning schedule based on enterprise procedures
6. Follows safety and first aid procedures

LESSON 2.1 Recognize kitchen premises to be

cleaned and sanitized
Activity 2.1 Describe the pictures below.

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 What’s In

There are various types of chemicals to be used for sanitizing

equipment, sanitizing and disinfecting procedure and first aid procedure for
accident caused by chemicals.

Types of Sanitizers and Disinfectants

1. Chemical

a. chlorine

b. carbolic acid

c. ammonia

d. detergents

e. dishwashing liquid

f. timsen

g. soap

h. alcohol

i. boric acid

2. Physical

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

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 What’s New

Procedure for disinfecting premises

A. Preliminary cleaning is required

B. Apply solution to hand, non-porous surface thoroughly wetting it

with cloth, mop, and sponge. 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 before rinse.

First aid procedure caused by chemical poisoning

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 that are given by poison centers.

 If the poison is spilled on the person’s clothing, remove the clothing.

Don’t administer ipecac syrup on anything

Precaution: Don’t administer Ipecac syrup on anything.

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 LET US REMEMBER

An ounce of prevention is better than a pound of cure. When applied we

must take necessary precautions to prevent accidents especially when using
chemicals for sanitizing our equipment as well as kitchen premises.

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 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’s, containers and utensils must be

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 cleaned thoroughly after each use. This is especially true of meat
grinders, slicers, cutting boards, knives, mixers, peelers, dishwashing
machines and stationary can openers in order to prevent any cross-
contamination.

How much have you learned? 2.1

A. Direction: Arrange the following procedure for disinfecting premises in

chronological orders: (A-E).
______ Sponge on mop or allow to air dry.

______ Apply solution to hand, non-porous surface thoroughly wetting it with

cloth, mop, and sponge. Treated surface must remain wet for 10
minutes. Wipe with dry cloth.

______ Preliminary cleaning is required.

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

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

10
LESSON 2.2

Clean the kitchen area hygienically in

accordance with food safety and occupational
health regulations

What I Need to Know

How To Keep Your Kitchen Clean And Safe

Although they are not visible threats, the 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 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

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 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 will breed bacteria, 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 chicken, as raw food has a higher
tendency of containing bacteria.

6. Change the dishcloth you wipe surfaces with every day. Use a
different cloth for surfaces than for dishes. Wash the cloth with hot
water and, as appropriate, bleach. Use separate towels for hands
and dishes, and change both of those regularly, too.

7. Use a paper towel for any mess that is particularly likely to

cause contamination, such as raw meat or eggs, and anything
that has fallen on the floor.

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 instead of letting the mess stay there. Aside from
making sure that germs do not use the spillage as a breeding
ground, immediate mopping would also prevent unwanted
accidents such as slipping from occurring.

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

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 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.

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

Specific Guidelines in Keeping the Kitchen, Workers and Food Clean Safe
Keeping Oneself Clean

1. Always wash your hands with soap and water before starting work, after
wiping spilled foods, or after sweeping up , after each visit to the locker
room, after sneezing, etc.

2. Always wear clean, fresh aprons and change whenever they get dirty.

3. Keep finger nails short and clean.

4. Make it a habit to start the day with a bath or shower and change into
fresh clothes every day.

5. Comb or brush hair neatly in place.

6. Do not wear jewelry, spangled hair net, or wrist watch

7. Wear a hair net, cap, or hat to keep the hair in place.

How much you have learned? 2.2

A. Enumeration
Direction: Write the following ways to ensure the cleanliness of the kitchen.
1. _________________________ 6. ________________________
2. _________________________ 7. ________________________
3. _________________________ 8. ________________________
4. _________________________ 9. ________________________
5. _________________________ 10. _______________________

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B. Modified True or False
Direction: Read the statements carefully. Write TRUE if the statement is correct
and FALSE if it is wrong, give your opinion to make it correct (For additional
points).
1. Do not wear jewelry, spangled hair net, or wrist watch while in the
kitchen.

2. Wear a hair net, cap, or hat to keep the hair in place.

3. Do not wash your hands with soap and water before starting work, after
wiping spilled foods, or after sweeping up, after each visit to the locker
room, after sneezing, etc.

4. Always wear clean, fresh aprons and change whenever they get dirty.

5. Do not cut your finger nails short and clean.

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LESSON 2.3

Clean surfaces without damaging property

What I Need to Know

Maintaining a clean work environment is critical in preventing foodborne

illness. Bacteria can grow on unsanitary surfaces and then contaminate food. Just
because a work surface looks clean does not mean that it is sanitary. Always ensure
that you clean and sanitize a work area before starting to prepare food. Use the
appropriate personal protective equipment.

Controlling Kitchen Hazards and Risks

There is a saying “An ounce of prevention is worth a pound of cure.” This

means that you do not wait for accident to happen. Do preventive measures
before they happen. Once accidents occur and injuries and losses are
incurred, the cost in lives and properties is much greater.

In controlling kitchen hazards and risk, some general guidelines should be

remembered.

15
1. Every worker should have a full orientation and training of the kitchen
and the kitchen operations. They should be familiar with electric, gas
and water installations and controls. These should be located in a
convenient place so it can be immediately shut off in case of emergency.

2. Outlets and switches should be located near the appliances and

equipment. Mark appliance and outlets with voltage should there be
two lines in the workplace.

3. Fire extinguishers should wear personal protective device when in the

workplace.

4. Each worker should wear personal protective devices when in the

workplace.

5. Regular maintenance and cleaning of tools and equipment should be

done to prevent damage and to keep them efficient.

6. Keep sanitation high in the workplace by keeping oneself clean, keeping

the food clean, keeping the tools and equipment clean, keeping the
kitchen clean, disposing garbage properly and keeping foods in the
refrigerator and freezer properly.

7. Remember that your most important obligation is to protect the health

of customers by providing good nutrition in condition of absolute
sanitation.

8. A first-aid kit should be on hand in case of emergencies.

Protecting the Kitchen from Fire, Natural Hazard and Crime

A. Protection from Fire

1. Install thermostat or emergency cut-off valves to turn off fuel

supply in case of fire.

2. Clean filters of hood and ranger to prevent build-up of greasy

deposits.

3. Store all combustible materials away from the kitchen, preferably

in locked waste bins.

4. Look for sign of potential trouble before leaving the premises.

5. Use qualified electrician for electrical installations and regular

testing.

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 6. Have fire extinguishers ready.

B. Protection from Natural Hazards

1. Prepare a flood plan in case you place is in a flood risk area.

2. Check the place (walls, roods, floors) for damages and repair
immediately to withstand typhoon and earthquakes.

C. Protection from crime

1. Install good quality locks on doors and windows.

2. Install durable and strong grills and steel bars.

3. Have an intruder Alarm System and Closed Circuit Television

(CCTV)

4. Do not leave cash on premises after business hours to avoid theft.

Empty cash registers overnight and leave drawers open to deter
thieves.

D. Protecting Workings and Visitors From Slips, Trips and Falls

1. Keep premises clean, tidy, congestion-free, and properly lighted.

2. Clean up floor spillage promptly and post warning notices.

3. Replace damage floorings or floor coverings immediately.

4. Keep a first-aid kit available in a convenient place.

5. Prevent injuries from manually lifting and carrying heavy loads

by training in lifting.

E. Follows laws on fire safety, food hygiene, and electricity and

fire prevention.

REMEMBER THIS
1. Hazards and risks include exposure to accidents, injuries, and
losses caused by ignorance, carelessness, poor maintenance, or
inadequate facilities.

2. Some kitchens hazard and risk include electrical hazard, LPG

hazard, grease and oil, carbon monoxide, molds, no fire
extinguishers, unattended slippery floors, and improper storage of

17
 kitchen tools, food, and kitchen chemicals.

3. In controlling kitchen hazards and risk, the motto to guide

everyone is: “An ounce of prevention is worth a pound cure”.

4. Some general guidelines in controlling kitchen hazards and risk

are a full orientation and training of workers on occupational
safety in workplace like:

a. Familiarity with electrical outlets and switches

b. Location of fire extinguishers.

c. Wearing of PPE (Personal Protective Equipment)

d. Regular maintenance and cleaning of tools and equipment.

5. Follow specific guidelines in keeping oneself clean, in cleaning

specific equipment, and in protecting of the kitchen from fire,
natural hazards, and crime.

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 Assessment 2.3

Direction: Test your understanding by answering the following questions. Write

your answers in easy form (5pts each)
1. Why is it important to keep the kitchen clean without causing any
damages to property?

2. Discuss kitchen hazard and risks.

You answer shall be assessed using the rubrics below.

CRITERIA 4 3 2 1
Clear Exceptionally Generally Lacks clarity, Unclear, impossible
clear, easy to clear, able to difficult to to follow
follow follow follow
Concise The explanation The The explanation The explanation
posed and explanation posed and posed and methods
methods used are posed and methods used used are inadequate
advanced methods used are somewhat
are simple
appropriate
Comprehen Thorough and Substantial Partial or not Misunderstanding
sive comprehensive explanation comprehensive or serious
explanation explanation misconception on
the explanation
Relevant Highly relevant Generally Somewhat Irrelevant
relevant relevant

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LESSON 2.4

Use cleaning agents in sanitizing kitchen

premises safely
The kitchen premises require thorough cleaning and sanitation.
Cleaning means the absence of visible dirt, while sanitation is killing germs
and bacteria through the use of sanitizing chemicals such as disinfectants or
by hot water or steam as used in dishwashing and laundry. The following are
some cleaning agents in sanitizing kitchen premises safely.

Cleaning Agents Proper Usage

These are used to disinfect sinks and areas

where there are bacterial contaminations.
Disinfectant One cup of Lysol can be diluted in one
s (like Lysol) gallon of water. Apply the solution with a
damp cloth then rinse and dry. Use hand
gloves when handling chemicals.

Insecticides These are used to eliminate insects and

pests. Since these are toxic, avoid spraying
them in food containers and food items.

Drain These are used to remove clogs in sink

Cleaners drains. The chemical is poured then allowed
to stand for a number of minutes then
flushed.

Degreasers These are used to remove grease, oil and

dirt. Read the product’s label and follow the
procedures for degreasing. Follow the
manufacturer’s instruction.

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Chlorine It can be applied in the kitchen to food
preparation surfaces, like countertops and
cutting boards, to destroy foodborne germs.
To use chlorine bleach for general surface
disinfection, first wash the surface with hot,
soapy water to clean. Thoroughly rinse off
soap. Disinfect by applying a fresh mixture
of 1 tablespoon of household bleach in one
gallon of cool water. Allow to air dry.

Borax Like baking soda, it acts as a kitchen

disinfectant and stain remover. Borax is
also used to kill molds and mildew spores
while removing their stains making it great
for mopping floors. Dissolve 1/2 cup
of borax for every gallon of warm water.

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.

Can you think of any more safety measures?

Storage and security of chemicals

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

21
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.

22
 What I Have Learned 2.4

A. Matching Type

Directions: Match column A with column B. Write the letter of the correct
answer on the blank before each number. Write your answer sheet.

Column A Column B

_____1. Drain Cleaner a. Lysol

_____2. Disinfectants b. kill molds and mildew

_____3. Degreaser c. used to remove oil and dirt

_____4. Borax d. flies, mosquitoes, cockroaches

_____5. Insecticide e. used to remove clogs in sinks

f. can be converted into a compost

A. ENUMERATION

Give at least 5 safety measures that you should do when using cleaning
agents:

1.

2.

3.

4.

5.

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LESSON 2.5 Follow cleaning schedule based on
enterprise

What I Need to Know

Guidelines for Cleaning Schedules Purpose

It is vital that a food business maintains its premises and equipment to a

standard of cleanliness where there is no accumulation of garbage, food waste, dirt,
grease or other visible matter. The purpose of a cleaning schedule is to assist in
ensuring that a premise is maintained to this level of cleanliness at all times and
ensures that no item is forgotten.

Food Safety plan will identify what cleaning that needs to be done and when.
 Enterprise and legislated requirements will relate to:
 Understanding and implementation of the food safety plan/program for the
premises
Implementation of workplace cleaning rosters, schedules and cleaning sheets
 Details of policies and procedures of the host enterprise.
 Details of the statutory requirements of the legislation of the host country in
regard to the safety and hygiene of food premises, and environmental concerns
relating to waste disposal especially of food waste, fats and oils and chemical
agents.
Part of the role of cleaning and maintaining kitchen premises may be to sort waste
and dispose of it according to hygiene regulations, enterprise practices and
procedures, and environmental considerations.
Some items in a cleaning schedule will be required to be done more than
once a day, for example benches. Other items can be done as infrequently as
once a week or once a month, for example window screens. To make the
implementation of cleaning schedules easier, they can be implemented into
other documented work practices like opening and closing What should be
included in a cleaning schedule?

24
The following items need to be included in a cleaning schedule:

 The item that needs to be cleaned

 How often the item needs to be cleaned

 Procedure to be followed to ensure the item is well cleaned and sanitized

 What cleaning agent and the concentration of that cleaning agent that
should be used in the cleaning and sanitizing of the item

 The person or the position that is responsible for doing the cleaning of
that item

 A signature of the person who cleaned the item to create ownership of the
cleaning. This usually ensures that an item is cleaned as stated procedures.

Area/Ite Frequenc Procedure Cleaning Person Signature

m y Agents Responsibl
e

Floors Daily Sweep then Detergent Jane J. Brown

mop

Example of Cleaning Job Sheet

What is to be cleaned Bain-marie

How often: (1) Drain water from unit, (2) remove and throw out
food, etc. from trays, (3) remove detachable trays
and grids, (4) rinse in warm water, (5) wash in warm
water with detergent, use brush and scourer as
needed, (6) rinse with clean water, (7) apply
sanitizer and soak detachable trays and grids, (8)
allow to air dry.

Products used: Every day after use

Products used: Scraper, brush, scourer, detergent, sanitizer

Who to clean: Kitchen personnel

25
 Process of cleaning

Remove all visible waste from the area to be cleaned

This is to make it easier to clean. Once you add water to an area then anything that
is there becomes redundant and will not be able to be used in the future.
Apply cleaning agent and allow it to
work on the area
This may be just hot soapy water or a
cleaning chemical that needs to ‘sit’ to give
time for its properties to be effective.

Remove the cleaning agent and restore

area to it correct condition
In the kitchen this may require you to
rinse detergent off bench and allow to air
dry before adding the sanitiser.
All processes must have a start point and a finish point.
Then process must meet local food safety requirements as well as environmental
standards

What Is It

Cleaning Schedules

 Cleaning schedules help to ensure that items are cleaned regularly and
maintained free of dirt, grease, food matter and other visible matter at all
times.

 A cleaning schedule must incorporate - the item to be cleaned; frequency of

item to be cleaned; procedure to follow when cleaning an item; cleaning agent
to be used for cleaning; person responsible for cleaning and; signature.

26
 What I Can Do

Make a Cleaning Job Sheet on kitchen premises using short bond paper. Show your
creativity by using coloring materials, pencil, pentel pen and ruler.

Your Cleaning Job Sheet 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

4 Simply done and neat enough but not so relevant to the given topic

2 Poorly done with erasures and irrelevant to the given topic

27
LESSON 2.6
Follow safety and first aid procedures

What I Need to Know

Emergency first aid procedures may include:

Notifying internal first aid officers of emergencies
Contacting external emergency services for assistance
Administering basic first aid for minor cuts, bruises, abrasions, burns and scalds.
Administering basic first aid in accordance with
relevant chemical information sheets where
chemicals have been spilled on skin, been ingested,
or have entered into the eyes.
Internal First Aid officers
All staff working in a kitchen environment should
undertake basic first aid training.
The kitchen is considered a dangerous workplace
and when accidents happen it is important that
people have some idea what to do when disaster
strikes.

Correct use and storage of chemicals

It is important not to mix chemicals in the workplace. Chemical should be
stored in the containers in which they are purchased. If they are placed into
smaller containers for ease of usage then those containers need to be marked
accordingly.
Applying appropriate first aid measures in emergency situations
When medical emergencies are required the appropriate first aid measures
must be taken. Every organisation should have detailed procedures that must be
followed when accidents take place. These procedures may be designed by the
organisation itself or provided by suppliers of equipment and cleaning agents.
On the following page is an example of a procedure detailed for use when
chemicals come into contact with a person.

28
See sample below:

First Aid measure

Eye If in eyes, hold eyelids apart and flush the eye continuously with running
water.
Continue flushing for at least 15 minutes or until advised by appropriate
medical person.

Skin If skin or hair contact occurs, remove contaminated clothing and flush
skin and hair with running water. Continue flushing with water until
advised by appropriate medical person.

Inhalation If inhaled, remove from contaminated area. To protect rescuer, use an Air-
line respirator where an inhalation risk exists. Apply artificial respiration if
not breathing.

Ingestion For advice, contact appropriate medical person or a doctor at once. If

swallowed, do not induce vomiting.

Advice to CORROSIVE POISONING TREATMENT: Immediate treatment preferably in

Doctor a hospital is mandatory. In treating corrosive poisoning,
DO NOT INDUCE VOMITING; DO NOT ATTEMPT GASTRIC LAVAGE; and
DO NOT ATTEMPT TO NEUTRALISE THE CORROSIVE SUBSTANCE.
Vomiting will increase the severity of damage to the oesophagus as the
corrosive substance will again come in contact with it.
Attempting gastric lavage may result in perforating either the oesophagus
or stomach.
Immediately dilute the corrosive substance by having the patient drink
milk or water. If the trachea has been damaged tracheotomy may be
required.
For oesophageal burns begin broad-spectrum antibiotics and corticosteroid
therapy. Intravenous fluids will be required if oesophageal or gastric
damage prevents ingestion of liquids.
Long-range therapy will be directed toward preventing or treating
oesophageal scars and strictures. Treat as for strongly alkaline material.

How many more can you think of?

Here’s a situation you can refer to when you experienced same case.

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.

29
 Assessment 2.6

A. Create and Post

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

5 Creatively and neatly done showing much relevance to the given

topic

4 Creatively done and neat enough with relevance to the given topic

3 Creatively done and neat enough but no relevance to the given

topic

2 Simply done and neat enough but not so relevant to the given topic

1 Poorly done with erasures and irrelevant to the given topic

B. Skills Trial

Situation: You were task to help the cook in the school canteen in the cleaning and
sanitizing kitchen premises after preparation and cooking of foods.

Materials You will Need

 Dish soap

 Hot water

 Double sink or dishpan

 Dishcloths, scrubbers, sponges, steel wool.

 Dish rack for drying.

 Lint-free cloth

 Paper towels

30
Your performance will be rated using the following rubric:

Dimension PERFORMANVE LEVEL

Excellent (4 Very Satisfactory Satisfactory (2 Needs No Points

pts.) (3 pts.) pts.) Improvement Attem Earne
(1 pt.) pt (0 d
pt.)

1. Use of Uses tools Uses tools and Uses tools and Uses tools No
tools, and equipment equipment and attemp
equipment equipment correctly and correctly and equipment t
and correctly and confidently most but less incorrectly
materials confidently at of the times confidently and less
all times sometimes confidently
most of the
time

2. Manifests Manifests clear Manifests Manifests No

Application very clear understanding of understanding less attemp
of understandin the step by-step of the step-by- understandin t
procedures g of the step- procedure step procedure g of the step-
by-step but sometimes by-step
procedure seeks procedure
clarification seeking
clarification
most of the
time

Works Works Works Works No

independentl independently independently independentl attemp
y with ease with ease and with ease and y but with t
and confidence most confidence assistance
confidence at of the time sometimes from others
all times most of the
time

3. Safety Observes Observes safety Observes Most of the No

work habits safety precautions safety time not attemp
precautions most of the time precautions observing t
at all times sometimes safety
precautions

4.Complete Task is Task is Task is nearly Task is No

ness of completed completed completed started but attemp
Task following the following the following the not t
procedures in completed
the activity following the

31
 improvement/ procedures in procedures in procedures in
innovations the project plan the project plan the project
plan

5. Time Work Work completed Work Work

manageme completed within allotted completed completed
nt ahead of time time ___(mins./hour ___(mins./ho
s/days) beyond urs/days)
beyond No
attempt

TOTAL POINTS

32
 What I Can Do

POST-TEST

A.) Fill in the blank

Direction: Fill in the blank with the correct answer. Choose the answer in the
word inside the box.

interview bacteria foodborne illness

orientation prevention first aid

1. Maintaining a clean work environment is critical in preventing -

________________.

2. Always have a ____________kit in case of emergency.

3. Every worker should have a full ____________and training of the kitchen and
the kitchen operations

4. Then saying “An ounce of _______________is better than a pound of cure”.

5. ____________ can grow on unsanitary surfaces and then contaminate food.

B. Matching Type

Directions: Match the descriptions in Column A to their correct names as

listed in Column B. Write the letter of the correct answer in your answer
sheet.

Column A Column B

_____1. It includes exposure to accidents, injuries,

and losses caused by ignorance, carelessness, poor
maintenance, or inadequate facilities. a. Drain Cleaner

_____2. These are used to remove clogs in sink b. Chlorine

drains.
c. Hazard

33
_____3. It helps to ensure that items are cleaned d. Cleaning Schedule
regularly and maintained free of dirt, grease, food
matter and other visible matter at all times. e. chemical poisoning

_____4. An injury or death due to swallowing, f. insecticide

inhaling, touching or injecting various drugs,
chemicals, venoms or gases

_____5. This is for general surface disinfection, first

wash the surface with hot, soapy water to clean.
Thoroughly rinse off soap.

C. Directions: Given the scrambled letters below, unscramble them to get a

word or a group of words related to cleaning and maintaining kitchen
premises. Write your answer opposite each item.

1. AXORB - ________________________

2. DGERESAER - ________________________

3. CNKTIEH - ________________________

4. NGILCAEN - ________________________

5. ZDARHA - ________________________

34
Answer Key

35
 References

 Aida H. Rondilla, Learning Module in Cookery 9, Department of

Education, 2016
 Sonia Y. De Leon, Virginia S. Claudio, Libia L. Chavez and Matilde P.
Guzman, et al, Basic FOODS for Filipino, 495-500
 Technical-Vocational –Livelihood Home Economics Cookery Manual
Module 1 of 1
 Learning and Living in the 21st Century Worktext in Technology and
Livelihood Education 7 & 9, ( Leonora D. Basabas, Ph.D., Belen M.
Jamisal, Ed.D., Mary Jane DR. Patiño, M.A.)
 Career Pathways in TLE (Xandra Mae E. Caballero)
 https://chlorine.americanchemistry.com/Chlorine/BleachFAQs/
 https://www.google.com/search?q=Degreasers&tbm=isch&ved=2ahU
KEwiX_ubq7dDqAhUODZQKHaieDtgQ2-
 https://www.google.com/search?q=Degreasers&tbm=isch&ved=2ahU
KEwiX_ubq7dDqAhUODZQKHaieDtgQ2-
 https://www.google.com/search?q=Disinfectants+(like+Lysol)&oq=Dis
infectants+(like+Lysol)&aqs=chrome..69i57.436j0j1&sourceid=chrome
&ie=UTF-8
 https://www.google.com/search?q=borax&source=lmns&bih=625&bi
w=1366&hl=en&ved=2ahUKEwiU0ert9tDqAhUVMKYKHT8dCawQ_AU
oAHoECAEQAA
 https://www.exmouth.wa.gov.au/documents/358/guidelines-for-
cleaning-schedules
 https://www.academia.edu/14683050/Cleaning_and_Maintain_Kitch
en_Premises
 https://www.google.com/search?q=first+aid&tbm=isch&chips=q:first+

Property of DepED-Division of Lapu-Lapu City TLE/TVL | 36

 aid,g_1:safety:cijDVhYcfXY%3D&hl=en&ved=2ahUKEwiXk9DdtdHqAh
XKxosBHUNSBjkQ4lYoBHoECAEQEw&biw=1349&bih=576#imgrc=zH
-sSuSUnzUalM&imgdii=1QibOE7IwCTB3M
 https://www.exmouth.wa.gov.au/documents/358/guidelines-for-
cleaning-schedules
 https://www.mayoclinic.org/first-aid/first-aid-poisoning/basics/art-
20056657

TVL/TLE COOKERY 37 DepED-Division of Lapu-Lapu City