CORE 1

CLEAN AND
MAINTAIN KITCHEN
PREMISES
Learning Outcome 1
Clean, Sanitize and Store Kitchen Tools and Equipment
At the end of this lesson, you are expected to:

1. Recognize kitchen tools and equipment to be cleaned and sanitized;

2. Identify the chemicals to be utilized in cleaning and sanitizing kitchen
tools and equipment;
3. Prepare cleaning agents in accordance with the manufacture’s
instruction/procedure;
4. Clean and sanitize kitchen tools and equipment; and
5. Store cleaned kitchen tools and equipment.

Cleaning and sanitizing kitchen tools and equipment must be part of

the standard operating procedures that make up your food safety program.
Improper cleaning and sanitizing kitchen surfaces allow harmful
microorganisms to be transferred from one food to another.

The following are list of cooking materials, kitchen utensils and

equipment that are commonly found in the kitchen.

Cooking Materials
is mostly used in the kitchen and the most
popular because it is lightweight, attractive and
less expensive; It requires care to keep it shiny
and clean; It also gives even heat distribution no
matter what heat temperature you have. It is
available in sheet or cast aluminum. Since it is a
soft metal, the lighter gauges will dent and
scratch easily, making the utensil unusable.
Aluminum turns dark when used with alkalis,
such as potatoes, beets, carrots and other
vegetables. While acid
vegetables like tomatoes will brighten it.

Stainless Steel is the most popular material

used for tools and equipment, but it is more
expensive. It is easier to clean and shine and
will not wear out easily. Choose those with
copper, aluminum or laminated steel bottoms to
spread heat and keep the pot from getting heat
dark spots. Stainless steel utensils maybe
bought in many gauges, from light to heavy.
 Glass is used for salad making and dessert but
not practical for top or surface cooking. Great
care is needed to ensure for long shelf life.

How to take care of Glass?

1. To remove stain, use 2 table spoon of liquid bleach per cup of water
when soaking and cleaning.
2. Use baking soda to remove grease crust and boiled vinegar as final
rinse.
3. Use a nylon scrub.

Cast Iron is durable but must be kept oiled to

avoid rusting. Salad oil with no salt or
shortening can be rubbed inside and out and
dried. Wash with soap (not detergent) before
using.

Double boiler is used when temperature must

be kept below boiling, such as for egg sauces,
puddings; it is used to keep food warm without
overcooking.

Teflon is a special coating applied inside

aluminum or steel pots and pans. It prevents
food from sticking to the pan.

It is easier to wash and clean, but be careful not

to scratch the Teflon coating with sharp
instrument such as knife or fork. Use a wooden
or a plastic spatula to turn or mix food inside.
Kitchen Tools

Can opener is used to open food

containers.

Colanders also called a vegetable

strainer, are essential for various tasks
from cleaning vegetables to straining
pasta or contents.

Plastic and Hard Rubber are used for

cutting and chopping. They are duller
than knives. Plastics are greatly durable
and cheap but may not last long.

Cutting boards are wooden or plastic

board where meat, fruits and
vegetables are cut.

Funnels – are used to fill jars, made of

various sizes of stainless steel,
aluminum, or of plastic.
Garlic Press is a kitchen tool which is
specifically designed for the purpose of
pulping garlic.

Graters are used to grate, shred, slice

and separate vegetables such as
carrots, cabbage and cheese.

Kitchen shears They are practical for

opening food packages, cutting tapes or
strings or simply remove labels or tags
from items. Other cutting tools such as
box cutters are also handy for opening
packages.

Potato masher is used for mashing

cooked potatoes, turnips, carrots or
other soft cooked vegetables.

Rotary egg beater is used for beating

small amount of eggs or batter. The
beater should be made of stainless
steel.
Scraper is a rubber or silicone tool
used to blend or scrape the food from
the bowl.

Serving spoons are small, shallow

bowl on a handle used in preparing,
serving, or eating food.

Serving tongs are used to grab and

transfer food items, poultry or meat
portions to a serving platter, hot deep
fryer, and plate. They give you a better
grip especially when used with a deep
fryer, or a large stock pot or at the
barbecue.

Spatula is used to level off ingredients

when measuring and to spread
frostings and sandwich fillings.
Spoons are solid, slotted, or perforated
Which are made of stainless steel or
plastic. The solid ones are used to
spoon liquids over foods and to lift
foods, including the liquid out of the pot.

Temperature scales are used to

measure heat intensity. Different
thermometers are used for different
purposes in food preparation – for
meat, candy or deep-fat frying and
other small thermometers are hanged
or stand in ovens or refrigerators to
check the accuracy of the equipment’s
thermostat

Whisks are used for blending, mixing,

whipping eggs or batter, and for
blending gravies, sauces, and soups.
The beaters are made of looped, steel
piano wires which are twisted together
to form the handle.

Wooden spoons are made of hard

wood which are used for creaming,
stirring, and mixing.
Measuring Tools

Measuring cup for liquid

ingredients is commonly made up
of heat-proof glass and transparent
so that the liquid can be seen.

Household Scales are used to

weigh large quantity of ingredients in
kilos, commonly in rice, flour, sugar,
legumes or vegetables and meat up
to 25 pounds.

Kinds of knives according to use:

French knife is used to chop, dice,

or mince food. Heavy knives have
a saber or flat grind.

Fruit and salad knives are used to

prepare vegetables, and fruits

Kitchen knives often referred to as

cook's or chef's tools, used for all
types of kitchen tasks such as
peeling an onion, slicing carrots,
carving a roast or turkey, etc.
 Citrus knife has a two-sided blade
and serrated edge. It is used to
section citrus fruits.

Paring knife is used to core, peel,

and section fruits and vegetables.
Blades are short, concave with
hollow ground.

Vegetable peeler is used to scrape

vegetables, such as carrots and
potatoes, and to peel fruits. The best
ones are made of stainless steel
with sharp double blade that swivels.

Equipment
Equipment may refer to a small electrical appliance, such as a mixer, or
a large, expensive, power-operated appliance such as ranges or a
refrigerator.

Equipments like ranges, ovens, refrigerators (conventional,

convectional and microwave) are mandatory pieces in the kitchen or in any
food establishment.

Refrigerators/freezers are
necessary in preventing
bacterial infections from foods.
Most refrigerators have
special compartment for meat,
fruits and vegetables to keep
the moisture content of each
type of food. Butter
compartment hold butter
separately to prevent food
odors from spoiling its flavor.
Basically, refrigerator or freezer is an insulated box, equipped with
refrigeration unit and a control to maintain the proper inside temperature for
food storage
 Oven is a chamber or compartment used for
cooking, baking, heating, or drying.

Microwave ovens are used for cooking or

heating food.

Blenders are used to chop, blend, mix, whip,

puree, grate, and liquify all kinds of food. A
blender is a very useful appliance. They vary
in the amount of power (voltage/wattage).

Chemicals used in cleaning and sanitizing kitchen tools and equipment.

Cleaning is the process of removing food and other types of soil from a
surface, such as a dish, glass, or cutting board. Cleaning is done with a
cleaning agent that removes food, soil, or other substances. The right
cleaning agent must be selected because not all cleaning agents can be used
on food-contact surfaces. (A food-contact surface is the surface of equipment
or utensil that food normally comes into contact.) For example, glass cleaners,
some metal cleaners, and most bathroom cleaners cannot be used because
they might leave an unsafe residue on the food contact surface. The label
should indicate if the product can be used on a food contact surface. The right
cleaning agent must also be selected to make cleaning easy
 Cleaning Compound
Detergents These are cleaning
agents, solvents or any substance
used to wash tablewares, surfaces,
and equipments. Example: soap, soap
powders, cleaners, acids, volatile
solvents and abrasives.

Solvent Cleaners commonly referred

to as degreasers, they are used on surfaces
where grease has burned on. Ovens and
grills are examples of areas that need
frequent degreasing. These products are
alkaline based and are formulated to
dissolve grease.

Acid Cleaners used periodically in

removing mineral deposits and other
soils that detergents cannot eliminate
such as scale in washing machines
and steam tables, lime buildup on
dishwashing machines and rust on
shelving. (Example: phosphoric acid,
nitric acid, etc.) These products vary
depending on the specific purpose of
the product.

Abrasives are generally used to

remove heavy accumulations of soil
that are difficult to remove with
detergents, solvents and acids. These
products must be carefully used to
avoid damage to the surface
being cleaned.

Other chemicals used for cleaning and/or sanitizing kitchen equipment

and utensils are the following:
1. Ammonia 4. Carbonic Acid
2. Dish washing liquid 5. Timsen
3. Chlorine 6. Disinfectants and Soaps
 SELF CHECK 1.1
(Learning Outcome 1)
Below are pictures of chemicals used to clean and sanitize
kitchen tools and equipment. Write your answers in your test
notebook.
A. Name Me

1. 2. 3.

Are you ready to clean kitchen tools and equipment? Below are procedures
on how to wash dishes.

Steps in Washing Dishes

1. Wear rubber gloves if you have dry

hands or other skin problem. If you are
wearing long sleeves, roll them up or
put them under the gloves. Wear aprons
too.

2. Scrape all the large pieces of food on the

dishes and place it in a compost bin or
garbage can.

3. Stack the dishes in the proper order

namely: glassware, silverware,
chinaware, and utensils. Stack them to
the right of the sink so that work
progresses from right to left.
4. Fill the sink with water and add a
considerable amount of detergent. The
hotter the water, the better it’s sanitizing
and grease-cutting properties but use
tolerable heat (66°C /150°F or above) so
not to scald yourself. Use rubber gloves.

5. Wash the lightest soiled items first.

Start with glasses, cups, and flatware.
Soap each piece individually and rinse in
hot water.

6. Wash plates, bowls, and serving dishes.

Remember to scrape these items before
washing. Soap each piece gently and
individually and rinse in hot water.
Remember to keep an eye when you
should change the dish washing water.

7. Wash pots and pans last. Soak them

first. Wash the pans thoroughly and don’t
forget to clean the bottoms. If anything
was burnt or overcooked to pots or
casserole dishes, put a little extra soap
and water in it and let it stand while you
wash the other dishes. Take note that
any oil residue left will lead to burnt food
during the next cooking session.
8. Lay your dishes out on a rack to air-dry
or wipe them clean with a towel.

9. There should be no visible matter and

no "greasy" feel. Run a hand over the
dish to ensure that they are thoroughly
cleaned. If there are still some grease
remaining, consider rewashing the item.
 10. Rinse out brush, sponge and allow to
dry. Sterilize your equipment often using
boiling water with bleach. When a
sponge or brush starts to smell
unpleasant, throw it away.

11. Wipe down the sink and your tools,

Wipe down the sink, dish drainer, and
dishpan. Any rags, dish cloths or
sponges need to be left out to air dry, or
thrown into the washing machine.
Remember to replace sponge and rags
frequently.

Tips and warnings to observe in washing the dishes

 Wash glassware first before greasy pots and pans.
 Rubber gloves will protect hands and manicures, and allow you to use
hotter water for washing and/or rinsing.
 Dishes may be hand dried with a clean cloth.
 Try adding a tablespoon of baking soda to soapy water to soften hands
while cutting grease.
 Never dump sharp knives into soapy dishwater where they cannot be
seen.
 Laundry detergents or automatic dishwater detergents should not be
used for hand washing dishes.
 Keep dishwashing liquid out of the reach of children.
Additional Tips:
1. Dishes can be washed easily if you keep them under the water while
scrubbing them for particles to lift away. Bring the dish out of the water
to check for any missed spots.
2. Stacking a few dishes in the sink at a time allows dishes a few minutes
of soaking time while you wash another dish.
3. Try drying pots and pans with a paper towel to reduce residue from the
pan which causes staining the dishcloth.
4. Don’t soak aluminum while dishwashing for it may cause darkening.
Dish washing silverware can be tricky. Use a lint free cloth for drying
silverware.
Washing with the Dishwasher Machine

Load it Up

Fill your dishwasher logically. Establish

a routine, and stick with it for most loads.

Things to consider: Many dishwashers

have a variety of spacings to accommodate
large bowls, small bowls, utensils, dishes,
and plates of varying sizes—on the bottom
shelf. The top shelf is given to shorter items
such as glasses, mugs, jars, and long
utensils such as spatulas and stirring
spoons.

Don't crowd the dishes. Fill your

dishwasher full, but not crammed—you'll
maximize the cleaning capacity of your
dishwasher and minimize excessive water
usage.

Add detergent. Fill the detergent

dispenser with cleanser either liquid or
powder and close it up.

- You can add extra cleanser in a

secondary cup should your dishes be
excessively filthy.

- Add a rinsing agent to prevent spotting, if

necessary.
 Turn it on
. Set the timer as necessary. A
shorter time for lightly-soiled dishes, or a
longer time for heavily-soiled pots, pans,
and dishes.

Dry the dishes. You can use a heated dry

(but be careful of plastic dishes or
containers), or use air drying. Dishes will
still dry relatively quickly, as dishwasher
water is usually heated to 140°F.

How to Clean, Remove Stains, Sanitize and Store:

The kitchen cutting board gets a lot of use and this means that it gets a
lot of exposure to bacteria. Proper cleaning of the cutting board is essentials
to your good health. Whether you use a wood or plastic cutting board, you
should clean and sanitize it after use.

Clean the Cutting Board:

After you used the cutting board for slicing, dicing, or chopping all kinds
of neat goodies, use a metal scraper or spatula to scrape away any remaining
bits and pieces of food. Throw the scraps into the garbage disposal, garbage
receptacle, or trash bin.

Scrub the board with hot, soapy water thoroughly. If your dishwasher
reaches a temperature of at least 165°F, then you can probably place a high-
density plastic cutting board into the dishwasher. Moreover, if your dishwasher
has an antibacterial cycle, use it to wash the cutting board. Otherwise, scrub it
by hand. Allow the board to air dry.

Removing Stains from the Cutting Board

To remove stains from the cutting board, you can use the following
procedure: wet the stained area with water and sprinkle it with salt and allow
the salt to melt undisturbed for twenty-four hours.

Rinse the salt from the cutting board with clean water. Using the salt
and clean water, create a paste. Use a clean nylon scrubbing sponge or a
clean toothbrush to scour or scrub the paste on the stained area of the cutting
board. Rinse the area clean with fresh water. Repeat the procedure to
guarantee that you have removed all of the stain. Rinse the board clean.
Scrub the cutting board with hot, soapy water and rinse with clean water.
Allow it to air dry.

Sanitizing the Cutting Board:

Plastic and wooden cutting boards can be sanitized using a diluted

liquid chlorine bleach solution. For this solution, combine one teaspoon of
bleach to one quart of water. Pour the solution onto the entire surface area of
the board and allow it to sit undisturbed for several minutes. Rinse the board
clean with water. Allow it to air dry or use a clean cloth to dry it.

If you prefer, you may use a vinegar solution in place of the bleach
solution. Simply combine one part vinegar to five parts water. Use this
solution in the same manner as the one explained for the bleach solution.

Storing the Cutting Board:

Once the cutting board has completely dried, store it vertically or in an

upright position. This helps to avoid moisture from getting trapped underneath
the board and the accumulation of dust or grime.

Methods of Cleaning Equipment:

Foam – You use this to increase the contact

time of the chemical solutions to improve
cleaning with less mechanical force.

DEP
Clean In Place (CIP) – It is utilized to clean the
interior surfaces of tanks and pipelines of liquid
process equipment. A chemical solution is
circulated through a circuit of tanks and or lines
then return to a central reservoir allowing the
chemical solution to be reused. Time,
temperature and mechanical force are
manipulated to achieve maximum cleaning.

Clean Out of Place (COP) – is utilized to clean the parts of filters and parts of
other equipment. This requires disassembly for proper cleaning. Parts
removed for cleaning are placed in a circulation tank and cleaned using a
heated chemical solution and agitation.

Mechanical – it normally involves the use of

brush either by hand or a machine such as a
floor scrubber. Mechanical cleaning uses friction
for food soil removal.

Fundamental Cleaning Procedures

1. Scrape and Pre-rinse – soiled equipment surfaces are scraped and

rinsed with warm water to remove loose food soils.
2. Cleaning Cycle – the removal of residual food soils from equipment
surfaces is based on the manipulation of the four basic cleaning factors
and the method of cleaning. Typically, alkaline chemical solutions are
used for the cleaning cycle.
3. Rinse – rinse all surfaces with cold to hot water, depending on the
temperature of the cleaning cycle, to thoroughly remove all remaining
chemical solution and food soil residues.
4. Acid Rinse – a mild acid rinse of the equipment neutralizes any
alkaline residues left and removes any mineral soil present.
5. Sanitize – all equipment surfaces are rinsed or flooded with a
sanitizing agent. Both time and chemical concentration are critical for
optimum results.

Factors that influence the cleaning process

 Soil – varying degrees of food soil will be deposited on the equipment

during production. These food soils will require complete removal
during the cleaning process and will affect the cleaning compound
used, along with the method of cleaning.

 Time – the longer a cleaning solution remains in contact with the

equipment surface, the greater the amount of food soil that is removed.
More time in contact with the soil reduces the chemical concentration
requirements.
 Temperature – soils are affected by temperature in varying degrees. In
the presence of a cleaning solution most soils become more readily
soluble as the temperature increases.
  Chemical concentrations – it varies depending on the chemical itself,
type of food soil, and the equipment to be cleaned. Concentration will
normally be reduced as time and temperature are increased.

 Mechanical force – is as simple as hand scrubbing with a brush or as

complex as turbulent flow and pressure inside a pipeline. This aids in
soil removal and typically reduces time, temperature and concentration
requirements.

 Water – minerals in hard water can reduce the effectiveness of some

detergents or a sanitizers. Water pH ranges generally from pH5-8.5.
However, highly acidic water may require additional buffering agents.
Water used for cleaning and sanitizing must be potable and pathogen
free.

Equipment Sanitation Procedures

1. Range

A. Remove all burnt sediments and wipe grease from top of range after
each use
B. Scrape grease from curbs and openings hinges
C. When cool, wash top of range
D. Run oiled cloth over top of range
E. Clean oven by removing grates, scraping off food deposits, washing
and drying
F. Keep burners clean. Gas burners can be soaked and scrubbed with
stiff brush while electric burners should be cleaned with a brush or
with a damp cloth

2. Dishwashing machine

A. Remove strainer pans; wash and stock outside machine until next
use
B. Scrub inside frequently with stiff brush
C. Remove and clean the wash and rinse arms and fits daily to remove
foreign particles
D. Wash tables and top of machine
E. Clean nozzles
F. Do a special periodic cleaning in hard water area
 3. Slicers

A. Clean immediately after using, especially after slicing vegetables

and nuts
B. Remove all parts to clean
C. Dry and cover knives after cleaning with oil-damped cloth
D. Wash carriage slides thoroughly
E. Wipe outside with cloth
F. Clean table and pedestal under slicers
G. Replace guard after cleaning

4. Refrigerator

A. Wipe up spilled foods immediately

B. Wash inside shelves and trays at least twice a week with baking
soda
C. Rinse and dry thoroughly
D. Flush drains weekly

5. Sink and Drains

1. Keep outlet screened at all times

2. Flush daily with 1 gal. of solution, made up of strong solution soda
(4oz.to 2 gal. of water)
3. Clean and replace greased tray regularly
4. Use force pump if drain is slow
5. Replace washers immediately on leaking faucets

Time to check your understanding. Ready?

Review of Lesson 1 (Learning Outcome 1)

B. Test Yourself

Below is a list of competencies in cleaning and maintaining kitchen tools,

equipment and kitchen premises. Check the number that corresponds to the
extent of knowledge and skill learned. Write your answer in your test
notebook.

1. Not Much
2. A Little
3. A Lot
 How interested
How skilled am I in
How much do I know am I in learning
using/performing
Competency about this? more about
this?
this?
1 2 3 1 2 3 1 2 3
Tools and equipment used
in the preparation of foods
Use of chemicals in
cleaning and sanitizing
kitchen tools, equipment
and working premises
Clean and sanitize kitchen
tools, equipment and
premises
Store kitchen tools and
equipment in the
designated place
Kitchen premises to be
cleaned
Safety and first aid
procedure

Tell me a Story

Situation: Your mother assigned you the task to clean all the tools and
kitchen utensils used in the preparation of food for lunch. In two or three
paragraphs. Explain the different tasks to be fulfilled/accomplished. Write your
answer in your test notebook.

Below is the rubric to guide you in assessing the tasks of cleaning and
sanitizing kitchen tools and equipment.

CRITERIA 4 3 2 1
Exceptionally Generally clear, Lacks clarity, Unclear,
Clear clear, easy to able to follow difficult to follow impossible to
follow follow

Concise The The The explanation The explanation

explanation explanation posed and posed and
posed and posed and methods used methods used are
methods used methods used are somewhat inadequate
are advanced. are appropriate simple
Comprehensive Thorough and Substantial Partial or not Misunderstanding
comprehensive explanation comprehensive or serious
explanation explanation misconception on
the explanation
Relevant Highly relevant Generally Somewhat Irrelevant
relevant relevant
 Finally you’ve done the cleaning but ooops… not so fast because after
cleaning the kitchen tools and equipment the next thing you will do is to
sanitize them. How?

The following topics are the methods of sanitizing kitchen tools and
equipment after cleaning them.
Sanitizing is done using heat, radiation, or chemicals. Heat and
chemicals are commonly used as a method for sanitizing in a restaurant than
radiation. The item to be sanitized must first be washed properly before it can
be properly sanitized. Some chemical sanitizers, such as chlorine and iodine,
react with food and soil and so will be less effective on a surface that has not
been properly cleaned

Methods of Sanitizing
1. Thermal Sanitizing. It involves the use of
hot water or steam. There are three methods
of using heat to sanitize surfaces – steam, hot
water, and hot air. Hot water is the most
common method used in restaurants. If hot
water is used in the third compartment of a
three-compartment sink, it must be at least
171F (77C). If a high-temperature ware
washing machine is used to sanitize cleaned
dishes, the final sanitizing rinse must be at
least 180F (82C). For stationary rack, single temperature machines, it
must be at least 165F (74C). Cleaned items must be exposed to these
temperatures for at least 30 seconds.
2. Chemicals. Approved chemical sanitizers are chlorine, iodine, and
quaternary ammonium. Different factors influence the effectiveness of
chemical sanitizers. The three factors that must be considered are:
a. Concentration. The presence of too little sanitizer will result in an
inadequate reduction of harmful microorganisms. Too much can be
toxic.
b. Temperature. Generally, chemical sanitizers work best in water
that is between 55F (13C) and 120F (49C).
c. Contact time. In order for the sanitizer to kill harmful
microorganisms, the cleaned item must be in contact with the
sanitizer (either heat or approved chemical) for the recommended
length of time
Characteristics of ideal chemical sanitizer
 Approved for food contact surface application
 Have a wide range or scope of activity
 Destroys microorganisms rapidly
 Stable under all types of conditions
 Tolerate a broad range of environmental conditions
 Readily solubilizes and possesses some detergency
 Low in toxicity and corrosivity
 Inexpensive
 Heat sanitizing has several advantages over chemical sanitizing agents?
 can penetrate small cracks and crevices
 non-corrosive to metal surfaces
 non-selective to microbial groups
 leaves no residues
 easily measurable

Advantages and Disadvantages of Different Chemical Sanitizers

Contact
Chemical Concentration Time Advantage Disadvantage
Chlorine 50ppm in water 7 Effective on a Corrosive, irritating
between 75% seconds wide variety of to the skin,
and 100% bacteria; highly effectiveness
effective; not decreases with
affected by increasing pH of
hard water; solution; deteriorates
generally during storage and
inexpensive when exposed to
light; dissipates
rapidly; loses activity
in the presence of
organic matter
Iodine 12.5-25ppm in 30 Forms brown Effectiveness
water that is at seconds color that decreases greatly
least 75F indicates with an on crease in
strength; not pH most active at pH
affected by 3.0; very low acting
hard water; less at pH 7.0); should
irritating to the not be used in water
skin than is that is at 120F or
chlorine; and hotter; and might
activity not lost discolor equipment
rapidly in the and surfaces
presence of the
organic matter.
 Contact
Chemical Concentration Time Advantage Disadvantage
Quaternary U to 200ppm in 30 Non-toxic, Slow destruction of
Ammonium water that is at seconds odorless, some
Compounds least 75F colorless, non- microorganisms; not
corrosive, non- compatible with
irritating; stable some detergents and
to heat and hard water.
relatively stable
in the presence
of organic
matter; active
over a wide pH
range

C. Views of Ways
Watch a video presentation on how to sanitize kitchen tools and equipment
and make a narrative report about what you have learned in the presentation.
Be guided by the following questions:

1. What is the video presentation all about?

2. How are kitchen tools and equipment sanitized in the presentation?
3. Why is it important to sanitize kitchen tools and equipment?
4. Is there an appropriate application of safety measures in the
presentation?

Your answer shall be assessed using the rubrics below

CRITERIA 4 3 2 1
Exceptionally Generally Lacks clarity, Unclear,
Clear clear, easy to clear, able difficult to impossible to
follow to follow follow follow

Concise The The The The explanation

explanation explanation explanation posed and
posed and posed and posed and methods used are
methods used methods methods used inadequate?
are advanced used are are somewhat
appropriate simple
Comprehensive Thorough and Substantial Partial or not Misunderstanding
comprehensive explanation comprehensive or serious
explanation explanation misconception on
the explanation
Relevant Highly relevant Generally Somewhat Irrelevant
relevant relevant
Of course you will not just leave the cleaned and sanitized kitchen tools and
equipment in a place that is exposed to dust and/or microbes, right? The next
topic will give you the complete idea on proper storage of kitchen tools and
equipment.

Proper Storage of Kitchen Tools and Equipment

Proper storage and handling of cleaned and
sanitized equipment and utensils are very
important to prevent recontamination prior to
use.

Cleaned and sanitized equipment and

utensils must be:
 Stored in clean storage areas; and
 Handled properly to minimize contamination
of food contact surface:

9 Steps in Organizing Kitchen Cabinets

Pretend it has a glass door and that everyone is going to see what’s inside.

1. Remove all the equipment and scrub shelves with soapy water.
2. Think about what you reach most often and make sure it gets a
position that is easy to reach.
3. Take a cabinet full of glasses and line them up by color. Make sure all
of the front are facing out and straight. (Jeff Lewis-Style)
4. Take a step back after one shelf is done and make someone else look
at what you have done.
5. They should be stored in a clean dry place adequately protected
against vermin and other sources of contamination
Cups, bowls, and glasses must be inverted for storage.
6. When not stored in closed cupboards or lockers, utensils and
containers must be covered or inverted whenever possible. Utensils
must be stored on the bottom shelves of open cabinets below the
working top level.
7. Racks, trays and shelves must be made of materials that are
imperious, corrosive-resistant, non-toxic, smooth, durable and resistant
to chipping.

Drawers must be made of the same materials and kept clean. Full-lined
drawers are not acceptable, but the use of clean and removable towels for
lining drawers is acceptable.
SELF CHECK 1.2

Fill Me In
Below are some of the kitchen tools and equipment. In
column A, draw a smiling face  if you are familiar with
the materials and a sad face  if you are not. In column B,
put a check  if
you have experienced cleaning, sanitizing, and storing the given kitchen tools
and equipment, and an X if no experience.

Column A Column B
Kitchen Tools and Equipment’s I know I can clean, sanitize and store
1. Pots and pans
2. Silverware
3. Chinaware
4. Range
5. Refrigerator

F. Think and be enlightened

Test your understanding by answering the following questions in your test

notebook:

1. Why is it important to clean, sanitize, and store equipment properly?

2. Discuss procedure involved in manual and mechanical dishwashing.
3. Explain good housekeeping practices that must be observed to
maintain cleanliness and sanitation.

Your answer shall be assessed using the rubrics below.

CRITERIA 4 3 2 1
Exceptionally Generally Lacks clarity, Unclear,
Clear clear, easy to clear, able to difficult to follow impossible to
follow follow follow

Concise The The The explanation The explanation

explanation explanation posed and posed and
posed and posed and methods used methods used are
methods used methods are somewhat inadequate?
are advanced. used are simple.
appropriate.
Comprehensive Thorough and Substantial Partial or not Misunderstanding
comprehensive explanation comprehensive or serious
explanation explanation misconception on
the explanation
Relevant Highly relevant Generally Somewhat Irrelevant
relevant relevant

52
 G. Skills Trial
Situation: You were tasked to help the cook in the canteen in
the preparation and cooking of foods particularly in cleaning,
sanitizing and storing of the tools and equipment after using
them.

Materials Needed:

 Dish soap
 Hot wate
 Double sink or dishpan
 Dishcloths, scrubbers, sponges, steel wool
 Dish rack for drying
 Lint-free cloth for silverware
 Paper towels to dry pots and pans

Your performance will be rated using the following rubric:

Dimension P E R F O R M A N C E L E V E L
Needs No Attempt (0
Excellent (4 pts.) Very Satisfactory (3 Satisfactory (2 Points
pts.) pts.) Improvement (1 pt.) Earned
pt.)
1. Use of tools Uses tools and equipment Uses tools and Uses tools and Uses tools and No attempt
and equipment correctly and equipment correctly equipment correctly but equipment incorrectly
confidently at all times and less confidently and
confidently most of the sometimes less confidently most
times of the time

2. Application of Manifests very clear Manifests clear Manifests understanding Manifests less No attempt
procedures understanding of the step- understanding of the of the step-by-step understanding of the
by- step procedure step- by-step procedure step- by-step procedure
procedure but sometimes seeks seeking clarification
clarification most of the time

Works independently with Works independently Works independently Works independently but No attempt
ease and confidence at with ease and with ease and with assistance from
all times confidence most confidence others most
of the time sometimes of the time

3. Safety work Observes safety Observes safety Observes safety Most of the time not No attempt
habits precautions at precautions most of precautions sometimes observing safety
all times the time precautions
4.Completeness of Task is completed Task is completed Task is nearly Task is started but not No attempt
Task following the procedures following the completed following the completed following the
in the activity procedures in the procedures in the procedures in the project
improvement/ innovations project plan project plan plan
 Dimension P E R F O R M A N C E L E V E L
Needs No
Excellent Very Satisfactory Satisfactory Points
Improvemen Attempt
(4 pts.) (3 pts.) (2 pts.) Earned
t (1 pt.) (0 pt.)
5. Time Work Work completed Work completed Work completed No
management completed within allotted (mins./hours/ (mins./hours/d attempt
ahead of time time days) beyond ays) beyond
TOTAL POINTS

Congratulations you have successfully cleaned, sanitized, and stored kitchen

tools and equipment. This time, your focus will be on cleaning and sanitizing
kitchen premises.

Learning Outcome 2
Clean and Sanitize Kitchen Premises

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. Specifically after this module you will be able to:

A. Recognize kitchen premises to be cleaned and sanitized;

B. Classify and describe the uses of cleaning agents;
C. Clean the kitchen area in accordance with food safety and
occupational health regulations;
D. Use cleaning agents in sanitizing kitchen premises;
E. Follow safety and first aid procedures.

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.

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, 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 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.

Ref: First Aid, Fourth Edition, American College of Emergency Physicians

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 equipments 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 your 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 equipments, containers and utensils must be 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 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 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. It is better to use cleaning material that you can
easily throw out after and prevent from contaminating other food,
instead of using towels or sponges which you would still be likely to use
again afterwards.
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.

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.

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:

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

How many more can you think of?

A Reminder!

When you accidentally splashed a liquid detergent in your classmate’s eye,

you should let a running water flow in your classmate’s affected eye or use an
eye wash for at least 15 minutes. Then cover the eye with a light gauze eye
patch. Bring the person to an eye doctor for check-up.
Review of Lesson 1 (Learning Outcome 2)

A. Create and Post

Make a slogan on proper cleaning and sanitizing kitchen
tools, utensils, equipment’s and working premises using
oslo paper, coloring materials, pencil, white board
marker, 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 tasked to help the cook in the school
canteen in the cleaning and sanitizing kitchen premises after
preparation and cooking of foods. Demonstrate in class using
the provided materials.

Materials Needed

 Dish soap
 Hot water
 Double sink or dishpan
 Dishcloths, scrubbers, sponges, steel wool.
 Dish rack for drying.
 Lint-free cloth
 Paper towels

Your performance will be rated using the following rubric: