QUARTER 1

STA. ELENA (CAM.

NORTE)
COLLEGE, INC.

MO
DUL
Technolog
y and
Livelihood
Education
 Clean
9
BASIC
and
Cookery
Sanitiza
EDUCATION
NC II
Kitchen
Premise GRADE 9
s

Gradde: ______________________________________________
TLEE 9 Cookery NC II teacher: Josua C.
Andes,Name:
LPT _______________________________________________
 ESSENTIAL
CONTENT
C2,C4

Clean and Sanitized Kitchen Premises

How do you
sanitize your
kitchen
premises?

Source: https://int.search.myway.com/search/

INTRODUCTION
C2,C3,C4
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 used for sanitizing and disinfecting equipment,
and first aid procedures for accident caused by chemicals.
Chemical Heat Sanitizer
a. chlorine a. hot water
b. carbolic acid b. steam
c. ammonia c. dry heat
d. detergents d. UV light (ultraviolet light)
e. dishwashing liquid e. filtration
f. timsen
g. soap
h. alcohol
i. boric acid

Procedure for disinfecting premises

TLEE 9 Cookery NC II teacher: Josua C.
Andes, LPT
 1.) Preliminary cleaning is required
2.) 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.
3.) Sponge on mop or allow to air dry.
4.) Use a spray device for spray application Spray 6-8 inches from the surface, rub with a
brush, sponge or cloth. Avoid inhaling sprays.
5.) Rinse all surfaces that come in contact with food such as exterior of appliances, tables
and stove top with potable water before rinse.

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,
 On-going 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, and
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 of meat grinders, slicers, cutting boards, knives,

TLEE 9 Cookery NC II teacher: Josua C.

Andes, LPT
 mixers, peelers, dishwashing machines and stationary can openers in order to prevent
any cross-contamination.

How to Keep Your Kitchen Clean and Safe

1. Remove unnecessary clutter from surfaces.
2. Keep your refrigerator clean and tidy.
3. Use a rubbish bin with a lid to keep odors out that attracts flies and other insects.
4. Wash and disinfect your rubbish bin once a week.
5. Use separate chopping boards for different kinds of food.
6. Change the dishcloth you wipe surfaces with every day.
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.
9. Don't leave dirty crockery and pans to fester where they can attract harmful bacteria.
10. Wash surfaces that get touched.
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.

NAME:_____________________________________________ GRADE:________________

LEARNING
ASSESSMENT
C3,C4C6

In a form of 50 words essay, discuss the procedure for disinfecting premises. Write
your answer on the box below.

Note: DISCUSS NOT COPY NOR RE-WRITE

TLEE 9 Cookery NC II teacher: Josua C.

Andes, LPT
 LEARNING
REFLECTION
C2,C3,C4

Why is it important to clean and sanitize kitchen premises properly?

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__________________________________________________________________________________________

__________________________________________________________________________________________

__________________________________________________________________________________________

__________________________________________________________________________________________

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LEARNING APPLICATION
C4,C6

Applying the concept of mise en place, help your mother in preparing a meal in one
whole day (breakfast, lunch, dinner), document your tasks by taking photos of what you
are doing, compile the photos and send it to our group chat.

TLEE 9 Cookery NC II teacher: Josua C.

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

21ST CENTURY LITERACY

INTEGRATION:
REFERENCES :
C1. CHARACTER
http://www.fsai.ie/legislation/food_legislation/labelling_of_food.html#appear C2. CITIZENSHIP
 http://www.treehugger.com C3. COMMUNICATION
C4. CRITICAL THINKING
 (http://www.kraftfoodservice.com/ C5. COLLABORATION
 (http://www.fao.org/Wairdocs/X5434E/x5434e0g.htm#TopOfPage C6. CREATIVITY

TLEE 9 Cookery NC II teacher: Josua C.

Andes, LPT