9

Technology and
Livelihood Education
Cookery
Quarter 1 – Module 2:
Cleaned and Sanitized Kitchen
Premises
 What I Need to Know

This module was designed and written with you in mind. It is here to help you master how to
recognize kitchen premises to cleaned and sanitized. The scope of this module permits it to
be used in many different learning situations. The language used recognizes the diverse
vocabulary level of students. The lessons are arranged to follow the standard sequence of the
course. But the order in which you read them can be changed to correspond with the
textbook you are now using.
The module contains only one lesson:
• Lesson 1 – Recognize Kitchen Premises to be Cleaned and Sanitized 2
• Lesson 2 – Clean the Kitchen Area Hygienically in Accordance with food and 2
Ocupational Health Regulation
• Lesson 3 – Clean surface without damaging property and adversely affecting health 3
• Lesson 4 – Uses cleaning agent in sanitizing kitchen premises safety 3
• Lesson 5 – Follow cleaning schedule safety, and first and procedures3

After going through this module, you are expected to:

1. recognize kitchen premises to be cleaned and sanitized;
2. differentiate cleaning from sanitizing; and
3. give the importance of cleaning and sanitizing kitchen premises

What I Know
Choose the letter of the best answer. Write the chosen letter on a separate sheet of paper.
1. What is the process of removing unwanted substances such as dirt, infectious
agents and impurities from an object or environment?
a. washing b. cleaning
c. sanitizing d. ironing

2. What is the bottom surface of a room?

a. wall b. floor
c. door d. ceiling

3. Which is a bowl-shaped plumbing fixture used for washing hands, dishwashing and
other purposes?
a. sink b. drain
c. closet d. garbage bin

4. What kitchen equipment uses electricity to preserve food at a cold temperature?

a. stove b. rice cooker
c. cupboard d. refrigerator
5. Where do you place your trash?
a. locker b. washing area
c. desk d. garbage area

6. Which of the following is the process to free something from dirt or germs by cleaning or
sterilizing?
a. smothering b. disinfecting
c. sanitizing d. bathing

7. What do you call a box-shaped furniture with doors or drawers for storing miscellaneous
items?
a. table b. cabinet
c. chair d. divider

8. Which shows the best practice in housekeeping?

a. emptying the garbage every other day
b. using imported sanitizing and disinfecting materials
c. spraying air freshener before and after leaving the room
d. planning and implementing a program of regular cleaning of fixtures, furniture and home
appliances.

9. Which correctly differentiates cleaning from sanitizing?

a. Cleaning is the process of removing unwanted substance such as dirt, infectious agents
and impurities from an object while sanitizing is freeing objects from dirt and germs by
cleaning or sterilizing.
b. Cleaning is the process of removing and sterilizing dirt and germs while sanitizing is
simply removing dirt and germs from an object.
c. Cleaning is making all things neat and beautiful while sanitizing is making all things smell
good.
d. None of these

10. Why do you need to clean and sanitize the kitchen premises?
a. to make it look tidy
b. to prevent insects from going to the kitchen
c. to make people in the kitchen comfortable
d. to prevent the growth of bacteria/germs
Lesson COOKERY: Cleaned
and Sanitized Kitchen
5 Premises
Cleanliness is vital in every kitchen where food is prepared, cooked and served. In order to avoid food
contamination, kitchen tools, equipment and other utensils used in the preparation of foods as well as its
premises should be cleaned, sanitized, and properly stored after each use.

What’s In
Activity 1: TRY ME! JUMBLED LETTERS
Write the correct spelling opposite the scrambled letters. Write your answer on separate
sheet of paper.
1. AINSZTEI - ________________________
2. CNKTIEH - ________________________
3. NGILCAEN - ________________________
4. LCEHIMAC - ________________________
5. KISN - ______________________________

Guide Questions:
1. What cleaning process destroys disease-causing organisms?
2. In what part of the house is food prepared and cooked?
3. What word means removing unwanted substances like dirt?
4. What cleaning agent is used for cleaning the floor, furniture and other items?
5. Where should hand washing and dishwashing take place?
 What’s New

Activity 2: Fun Game! Test your brain.

Directions: Use the clues below to find the correct words from the puzzle. Write your answer
on your test notebook.

Guide Questions:
1. It is a kitchen appliance designed for the purpose of cooking food.
2. It is used for washing dishes.
3. It is an equipment that uses electricity to preserve food at a cold temperature.
4. It is a food waste, discarded or useless material.
5. It is a room where items are stored.
 What is It
Regular cleaning of your kitchen’s working premises is important to keep it look at its
best and make it free from germs and bacteria that usually accumulate in the kitchen area
during food preparation. 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 problems.

Although they are not visible threats, the many micro-organisms waiting in your
kitchen can infect your cooking, 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 and 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.

KITCHEN
A kitchen is a room or part of a room in a dwelling or commercial establishment used for
cooking and food preparation. Its functions are to store, prepare and cook food.
CLEANING
It is the process of removing unwanted substances, such as dirt, infectious agent and
impurities from an object or environment. It is often achieved with detergent, water and
agitation with the visible dirt and detergent then rinsed and removed with clean water.
SANITIZING
It is the process of freeing objects from dirt and germs as by cleaning or sterilizing. It
destroys disease-causing organism present on equipment or utensils.
Areas in the kitchen that need to be cleaned
1. Floor – is the bottom surface of a room or vehicle. It may be stone, bamboo, wood,
vinyl, tile or other materials that can support the expected load.

Types of kitchen floor

Stone floor is one of the most hardwearing types of
floor covering available. Common natural stone flooring
includes slate, marble, limestone, travertine, granite, and
sandstone.

Bamboo floor is an attractive natural material that

generally adds real estate value to a home. This is a type
of flowing manufactured from bamboo plant.

Wood floor is one of the most desirable flooring materials.

Quality wood floor can be a work of art. In addition to it its
unique patterns and colors, it has flexible design,
strength and durability. It can last for more than a
century and not go out of style.
Vinyl floor is a finished flooring material used
primarily in commercial and institutional applications. It
is made of polyvinyl chloride (PVC) with various
compounds added to tailor the material’s
characteristics such as color, flexibility, hardness and
sheen.

2. Sink is a bowl-shaped plumbing fixture used for washing hands, dishwashing and
other purposes. It also known by other names including sinker, washbowl, hand
basin and wash basin.

3 . Kitchen stove is simply called a stove or a cooker. It is a kitchen

appliance designed for cooking food. It relies on the
application of direct heat for the cooking process.

4. Refrigerator is a kitchen equipment that uses

electricity to preserve food and drinks at a cold
temperature which is normally at 4-5 degree Celsius. It is
sometimes called a fridge or an ice box.

5. Drain includes a trap that fills with water to prevent sewer

gasses from rising into the house. It causes the water or other
liquid to run out.

6.Kitchen cabinet is a box-shaped furniture with

doors or drawers for storing miscellaneous items such as
foods, cooking equipment, silver wares and dishes for
table service. Appliances such as refrigerators, dishwashers, and
ovens are often integrated into kitchen cabinetry.

7.Garbage area is an area where you dispose

your garbage bin or trash. It can be placed outside your
kitchen, or it can also be built-in garbage.

8.Storeroom is a room or space for storing of

goods or supplies or where odds and ends can
be stored.

9.Wall – is a structure that defines an area, carries a load; provides security,

shelter, or soundproofing. It can be a brick wall, stone wall, wood wall or bamboo.
Types of kitchen walls
Brick wall is a vertical element of construction that is
made of bricks and mortar and is used of form the
external walls of buildings, parapets and internal
partitions. It is typically made of lay, concrete or
calcium-silicate bricks.

Stone wall is usually made of local materials varying

from limestone and flint to granite and sandstone. It
creates a combination of warmth and texture within
the kitchen.

Ceiling is
an overhead interior surface that covers the upper
limits of a room. Ceilings can be decorated to taste,
and there are many fine examples of frescoes and
artwork on ceilings especially in religious buildings.

Wood wall adds warmth and natural beauty to

modern kitchen interiors and create an inviting,
comfortable, and fashionable home.

What’s More
Activity 3 : Mark if the statement is correct and X if it is wrong. Write your
answer on your test notebook.

1. Sink is where the water runs out.

2. Cleaning is the process of removing unwanted dirt, infectious agent and
impurities from an object or environment.
3. Kitchen is a room or part of a room in a dwelling or commercial establishment
used for cooking and food preparation.
4. Refrigerator is a machine for keeping things cold.
 9

Technology and
Livelihood Education
Cookery
Quarter 1 – Module 2:
Cleaning the Kitchen Area
Hygienically
Lesson COOKERY: Cleaning
the Kitchen Area
6 Hygienically

What I Need to Know

This module was designed and written with you in mind. It is here to help you master
how to clean the kitchen area hygienically. The scope of this module permits it to be
used in many different learning situations. The language used recognizes the diverse
vocabulary level of students. The lessons are arranged to follow the standard sequence
of the course. But the order in which you read them can be changed to correspond with
the textbook you are now using.

After going through this module, you are expected to:

1. Identify the steps in cleaning the kitchen area hygienically;
2. Clean the kitchen area hygienically;
Value the importance of hygienic cleaning of the kitchen area

What I Know
Directions: Choose the letter of the best answer. Write the chosen letter on a
separate sheet of paper.

1. Which is NOT a tip for good kitchen hygiene?

a. Store food properly.
b. Wash your hands.
c. Clean the kitchen sink.
d. Use thermometer when cooking.

2. Which of the following is a good tip in cleaning the kitchen sink?

a. Keep appliances clean.
b. Clean refrigerated foods once a week.
c. Wipe down the faucets with wet and dirty cloths.
d. Start by coating the wet sink with baking soda and adding a little dish
soap and hot water to your sponge.
3. What is the proper way in washing hands?
a. Wash hands with water.
b. Wash hand with boiling water.
c. Dry hands with clean cloth/towel.
d. Wash hands with soap and water within 20 seconds.
4. Which of the following refers to cleaning the kitchen which includes washing
Vegetables and fruits to remove harmful bacteria?
a. soaking b. cleaning
c. hygiene d. sanitizing
5. How do you clean your kitchen up and down?
a. Use fire extinguisher.
b. Clean the table with vinegar.
c. Clear the table/desks.
d. Pour baking soda all over the floor.
6.All of these are tips/steps on proper food storage EXCEPT:
a. Place food on the proper shelf.
b. Always use cellophane to keep the food.
c. Always use airtight containers.
d. Never leave food out for more than two hours.
7. What does kitchen hygiene mean?
a. It is removing something unwanted.
b. It makes less offensive by eliminating anything unwholesome.
c. It is the maintenance of high standards of cleanliness and sanitation in the
kitchen to prevent food contamination.
d. It is a high standard of cleanliness in the kitchen to prevent food contamination
8. Which of the following is a step in cleaning the kitchen?
a. Take out trash.
b. Store your food properly.
c. Clean appliance properly.
d. Keep foods at safe temperature.
9. How do you keep a kitchen clean and hygienic?
a. Wash your hands.
b. Cook food thoroughly.
c. Clean the kitchen sink and ovens.
d. All of the above
10. Why is it important to be safe and hygienic in the kitchen?
a. to observe proper conduct
b. to make kitchen interesting and alive
c. to keep the bacteria safe
d. to keep the food safe and healthy
 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.

What’s In

Activity 1
Directions: Supply the missing word in each item. Choose the letter of the correct
answer from the box.

1. _______ your hand vigorously for at least 20 second.

2. Wipe off ____________________ and table.
3. Place the food on the proper ___________.
4. To remove stains, cut a lemon in half and _________ salt directly onto the stain.
5. Wipe down the __________ and dry with a towel.
 What
is It

The kitchen is one of the

most popular
rooms in a house, so it's
important to keep this
room clean and safe for
friends and family. The
best way to keep your
kitchen clean is to make a
habit of cleaning up as you
work, and taking care of a few
chores each day so that
messes don't pile up.
Keeping your kitchen
safe involves
many different things, including practicing good hygiene, proper food handling
practices, and being safe while cooking and using kitchen tools.
Hygiene - Hygiene in the kitchen includes washing vegetables and fruits to remove
harmful bacteria and germs from the surface of the foods. If you usually obtain bargain
food from the “a truck back” or regularly eat at establishments that are not licensed,
you could be courting trouble.
Kitchen hygiene - is the maintenance of high standards of cleanliness and sanitation in
the kitchen to prevent food contamination. It is important to have hygiene in the
kitchen so that it will prevent illnesses and food poisoning due to food contamination.
Good personal hygiene must be observed at all times. Apart from that, having good
kitchen hygiene can greatly minimize the possibility of pest infestations brought about
by moisture and food particles.
STEPS IN CLEANING THE KITCHEN

1. Put all of the dirty dishes in the dishwasher. Fill the sink with hot soapy water and put the
dishes that must be washed by hand.
2. Wipe off countertops and tables with hot soapy water.
3. Sweep the floor and shake throw rugs if needed.
4. Wipe down the faucets and dry with a towel.
5. Put out a clean dishcloth and towel.
6. Take out the trash

TIPS FOR GOOD KITCHEN HYGIENE

1. Wash your hands

 Wet your hands with clean, running water either warm or cold.
 Apply soap and lather well.
 Rub your hands vigorously for at least 20 seconds.
 Rinse well and dry your hands with a clean towel or air-dry them.

2. Proper food storage

 Never leave food out for more than two hours.
 Always use airtight containers.
 Place foods on the proper shelf.
 Keep the goods dry.
 3. Clean up and down
 Clear the table/desks.
 Start at the sink.
 Sweep the floor.

4. Clean the kitchen sink

 Start by coating the wet sink in baking
soda and adding a little dish soap and
hot water to your sponge.
 When scrubbing any sink, always start
with the sides of the basin and work
your way down, pushing any grime
directly into the drain.
 Keep adding soap and water as needed,
or until the surface is scum-free.

5. Clear off countertops

 Clean daily with a nonabrasive cleaner or a homemade
mix of warm water with a splash of distilled white vinegar.
 To remove stains, cut a lemon in half and sprinkle salt
directly onto the stain.
 Clean off the salt and lemon juice with water and vinegar.

What’s More
Activity 3
Directions: Inside the box are the different steps and tips for good kitchen hygiene.
Write them in the table below.
 9

Technology and
Livelihood
Education Cookery
Quarter 1 – Module 2:
Cleaning Kitchen Surfaces
 Lesson COOKERY: Cleaning
Kitchen Surfaces
7
Cleaning your kitchen’s working premises regularly is important to keep it look at its best
and make it free from germs and bacteria that usually accumulate in the kitchen area during food
preparation. Surfaces around the kitchen such as walls, floors, shelves and other surfaces must
always be cleaned and sanitized using the proper materials to reduce environmental problems.

Choose the letter of the best answer. Write the chosen letter on a separate sheet
of paper.

1. What type of countertop is heat resistant which means you can put hot pots
and pans on it without worrying it will get damaged?
a. tile b. wood
c. glass d. granite

2. Which one needs regular sweeping and weekly dry-mopping?

a. floor tile b. wood floor
c. bamboo floor d. floor linoleum

3. Which one needs to be dry cleaned first before scraping food debris or
grime?
a. tile countertop b. glass countertop
c. wood countertop d. stainless steel countertop

4. What material can be used if walls have a rough texture?

a. cloth b. brush
c. sponge d. nylon stocking

5. Which should be avoided in cleaning granite to avoid scratches?

a. lemon b. paste
c. baking soda d. abrasive cleaner

6. What should be done when dealing with strong chemical cleaner?

a. Wear apron. b. Wear loose dress.
c. Wear rubber gloves. d. Wear rubber shoes.

7. How will you remove rust marks in a stainless steel countertop?

a. Seal unglazed tile and grout.
b. Rub the lemon juice, baking soda paste on the surface, rinse and wipe.
c. Scrub stuck-on grime with dishwashing detergent and hot water.
d. Apply a baking soda paste, cover it with plastic wrap, let it sit overnight and
wipe with warm water and soft cloth.

8. Which is NOT a benefit in maintaining a clean kitchen surface?

a. It is safe.
b. It prevents foodborne illness.
c. It manages food more effectively.
d. It produces a perfect taste of food dishes.
9. How can you ensure safety in dealing with strong chemical cleaners?
a. Add more water to the solution.
b. Transfer it in another container.
c. Always read and follow instructions.
d. Use only drops of it to avoid untoward incidents

10. Why do we need to keep kitchen surfaces clean? a. to avoid accident

b. to make the kitchen comfortable to stay
c. to make the kitchen look clean and presentable
d. to avoid the spread of bacteria and germs which can cause illness

What’s In

Activity1. Fill Me In
Below are some of the kitchen areas that need to be cleaned and sanitized.
Put a √ if you know how to clean it and X if you don’t.

Guide Questions:
1. How do you clean your kitchen sink?
2. How often do you need to clean kitchen floors?
3. Which of the kitchen premises do you find most difficult to clean? Why?
What’s New

Activity 2: Am I Correct?
Directions: Mark √ if the statement suggests safe cleaning of kitchen premises
and Х if it does not.
______ 1. Cleaning liquid spills from the floor is important for safety because a
wet
floor is a slipping hazard.
______ 2. It’s important to disinfect the garbage can everyday by using abrasive
cleaners.
______ 3. After preparing a meal, clean the counters, sinks, and other
surfaces with a disinfecting kitchen spray and wipe the areas with a clean
cloth.
______ 4. In cleaning the kitchen, make sure to close the doors and windows so as
not to spread bad odor and dust to other parts of the house.
______ 5. Always read and follow the instruction on any chemical cleaning
product

What is It
Work surface is a flat surface usually in the kitchen. It should be easy to
clean or disinfect. The surface should be smooth, washable and made of non-
toxic materials. Kitchen surfaces provide an area to prepare food, keep essentials
close to hand and can also be used to create a bespoke design feature in a space.
Hygiene is particularly important in the kitchen. Surface materials should
prevent bacteria and mold growth.

Types of kitchen surfaces that need to be cleaned and sanitized

1. Countertops/Worktops
2. Floors
3. Walls and ceiling
4. Stovetops
5. Sink
Cleaning kitchen surfaces
1. Countertops/Worktops - is a horizontal work surface in kitchens or other
food preparation areas.

Cleaning methods for kitchen counters vary almost as much as the materials
themselves, whether wood, glass or granite countertops.
Different types of counter tops
a. Granite – a highly popular stone. It offers natural protection against
mold and mildew. It is also easy to clean up because this rock will not absorb or
risk being distorted in anyway by chemicals used to clean its surface.
How
to clean

granite:
1. Wipe and rinse with
warm soapy water.
2. Avoid abrasive cleansers that may cause scratches.
3. To remove stains, apply a baking soda paste, cover it with plastic wrap,
then let it sit overnight. Wipe with warm water and a soft cloth.
b. Tile - is heat-resistant and this means you can put hot pots and pans
on it without worrying that it will get damaged.

How to clean tiles:

1. Use a non-abrasive multi-purpose cleaner, as soap may leave behind a film.
Adding white vinegar to water may help reduce this residue.
2. To remove stains, seal unglazed tiles and grout.
c. Glass – is great but easily broken. These are heat and stain resistant as a
result of their non-porous surface.

How to clean glass:

 1. Spray glass or multi-purpose cleaners onto a soft cloth or sponge rather
than applying directly onto the surface to reduce dirt and grime buildup.
2. Avoid using abrasive cleaners and scratchy cleaning tools.
3. To remove stains, scrub stuck-on grime with dishwashing detergent and
hot water.

d. Stainless steel - has a non-porous surface, which means that no type

of liquid or substances can penetrate into the material at all.

How to clean stainless

1. Remove smudges with stainless steel cleaners. Soap and water also works, but
spots may appear if you let the water sit for too long.
2. To remove stains/rust mark, use a mild abrasive cleanser or a homemade
lemon juice and baking soda paste. Rub it on the surface. Rinse and wipe the
spot with wet paper towel.

e. Wood - has a timeless and welcoming natural rustic beauty that other
materials lack, which makes it an ideal choice for both traditional and
contemporary kitchen designs.

How to clean wood:

1. First dry clean.
2. Gently scrape any food debris or grime off using the utensil of your choice.
3. Wipe down using a cloth or sponge that has been saturated in warm soapy
water.
2. Floors - can be hardwood, tile, and linoleum.

How to clean floor tiles:

1. Clean tile with a mixture of warm water and mild
detergent or liquid dish soap.
2. Use a rag or chamois-type mop rather than a sponge
mop, which tend to push dirty water into the grout
lines making them harder to clean.
3. Dry the floor with a clean, lint-free cloth
immediately after washing.

How to clean floor linoleum:

1. Quick wipe with a damp mop works well for
weekly cleanings.
2. For a deeper seasonal clean, choose a non-
abrasive all-purpose cleaning product. You can also
use a mild vinegar and water solution.

How to clean wood kitchen floors:

1. Regular sweeping and weekly dry mopping.
2. Dust the floor with a mop that has been
treated with a dusting agent to pick up dust
and dirt.

3. Walls and ceilings

How to clean walls and ceilings:
1. Mix ½ cup vinegar, 1 cup clear ammonia, ¼ cup baking soda,
and 1gallon warm water. Caution: Wear rubber gloves, and work in
a ventilated area when using this powerful solution.
2. Apply to the wall with a sponge, and rinse with clear water. If
your walls have a rough texture, use old nylon stockings or socks
rather than a sponge because they won’t tear and leave difficult-to-
remove bits on the surface

4. Stovetops/Cooktop
 How to clean stovetops/cooktops:
1. Squirt some dawn dish soap all over the cook top.
2. Sprinkle baking soda over the dawn dish soap.
3. Add a tablespoon or two of hydrogen peroxide.
4. Start scrubbing with a dish scrubber.
5. Let the solution sit for about three minutes, then wipe clean.

5. Sink
Steps on how to clean sink:
1. Remove and clean dirty dishes and leftover food from your sink.
2. Wash down the entire surface area of your sink. Use a gentle
soap, soft cloth and warm water to clean the faucets, drain, and
outer rim.
3. Run hot tap water into the drain to eliminate bad odor and soften
any sticky materials that may threaten to clog the drain.
4. Create a blend of baking soda and lemon juice for the surface. Let
this mixture stand for approximately 10 minutes before rinsing it
away with hot water.
5. Create larger blend of baking soda and lemon juice for the drain.
Pour this directly into the drain, and follow it with ½ cup white
vinegar. Cover it and wait 5 to 10 minutes. Meanwhile, boil some
hot water and pour it in.

Benefits of maintaining kitchen surfaces clean

1. Prevent foodborne illness
2. Limit household use of harsh chemicals
 3. Extend the life of your appliances, countertops etc.
4. Manage food more efficiently
5. Safe
6. Set a good example for others

General kitchen cleaning tips

1. Make sure to wear protective clothing when cleaning particularly if you’re
using chemical products.
2. Always read and follow the instructions on any chemical cleaning products you
buy.
3. Keep the area you are cleaning well-ventilated by turning on the extractor fan
or opening window.
4. If you’re using cleaning products for the first time, test it on a small,
inconspicuous area first to make sure it won’t cost discoloration or damage.

What’s More
Activity 3: Tell Me
Directions: Write ways in cleaning kitchen surfaces. Write your answers in your
notebook.
 9

Technology and
Livelihood
Education Cookery
Quarter 1 – Module 2:
Cleaning Agents in Sanitizing
 Lesson COOKERY: Cleaning
Agents in Sanitizing
7
Cleaning is the removal of dirt by physical or chemical means while sanitization is the
process of reducing or getting rid of microbes on surfaces to make them hygienic. Sanitizing
touchable surfaces kills the germs and microorganisms that soap and water cannot.

What is It

Cleaning agents are substances used to remove dirt, including dust, stains,
bad smells and clutter on surfaces.
Four main types of cleaning agents
1. Detergents - these are cleaning agents, solvents or any substance used to
wash table wares, surfaces and equipment.

Example: soap, soap powders, cleaners, acids, volatile

solvents and abrasives.

2. Solvent Cleaners – are commonly referred to as

degreasers 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.

3. Acid Cleaners – are 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 shelves (e.g. phosphoric acid, nitric acid, etc.) These
products vary depending on the specific purpose of the
product.

4. 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.
Common cleaning agents:

▪ Water
▪ Soap or detergent
▪ Ammonia solution
▪ Calcium hypochlorite (powdered bleach)
▪ Citric acid
▪ Sodium hypochlorite (liquid bleach)
▪ Sodium hydroxide (lye)
▪ Acetic acid (vinegar)

Sanitizing is defined as cleaning something to make it free of bacteria or disease-causing

elements. All items that come into contact with food must be effectively cleaned and sanitized

4 steps in sanitizing
1. Step 1 – Preparation
▪ Remove loose dirt and food particles.
▪ Rinse with warm, potable water.

2. Step 2 – Cleaning
▪ Wash with hot water (60 °C) and detergent.
▪ Rinse with clean potable water.

3. Step 3 – Sanitizing (bacteria-killing stage)

▪ Treat with very hot, clean, potable water (75 °C) for at least 2
minutes.
▪ Apply sanitizer as directed on the label.

4. Step 4 – Air drying

▪ Leave benches, counters and equipment to air dry. The most
hygienic way to dry equipment is in a draining rack.

Methods of Sanitizing
1. Thermal Sanitizing - involves the use of hot water or
steam.

Three methods of using heat to sanitize surfaces

▪ Steam
▪ Hot water
▪ Hot air

2. Chemicals – are compounds or substances that have been

purified
 or prepared, especially artificially. Approved chemical
sanitizers are chlorine, iodine, and quaternary ammonium.

Factors that influence the effectiveness of chemicals

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.

How to use strong cleaning chemicals safely

➢ Buy the right chemical for the job.
➢ Read the label carefully and follow instructions closely.
➢ Be aware of the first aid advice.
➢ Use only as directed.
➢ Handle carefully.
➢ Keep away from children.
➢ Store in the original container and in a secure place.
➢ Open windows to ventilate where you are working.
➢ Wear gloves and eye protection if advised.

What I Have Learned

Activity 4. Fill Me In
Directions: Read and understand the statement carefully. Fill in the
blanks with the correct answer. Choose your answer from the box.
9
 Technology and
Livelihood
Education Cookery
Quarter 1 – Module 2:
Cleaning Schedule
 Lesson COOKERY: Cleaning
Schedule
8
What I Need to Know
This module was designed and written with you in mind. It is here to help you master how
to follow cleaning schedule based on enterprise procedure. The scope of this module permits it to
be used in many different learning situations. The language used recognizes the diverse
vocabulary level of students. The lessons are arranged to follow the standard sequence of the
course. But the order in which you read them can be changed to correspond with the textbook
you are now using.

After going through this module, you are expected to:

1. Follow cleaning schedule based on the enterprise procedure;
2. Give the purpose of cleaning schedule;
3. Value the importance of following the cleaning schedule

What I Know

Direction: Choose the letter of the best answer. Write the chosen letter on a separate sheet of
paper.

1. What is the purpose of a cleaning schedule?

a. Food is properly served.
b. Equipment is maintained.
c. Work force do their task.
d. The standard of cleanliness is maintained.

2. What should be maintained to a high standard of cleanliness by a food

business?
a. kitchen b. premises
c. working area d. dining area

3. Which is NOT a part of a cleaning schedule?

a. person responsible b. frequency
c. Procedure d. date

4. What is the example of frequency in the cleaning schedule?

a. once a week b. century
c. millennium d. decade

5. What is the example of procedure in cleaning schedule?

a. broom b. detergent
c. stove d. wash

6. What is the example of area/item in cleaning schedule?

a. backyard b. plates
b. windows d. garage

7. Who should be responsible in cleaning the kitchen premises?

a. owner of the establishment b. waiter/waitress
c. kitchen hands d. janitor

8. What document contains instructions to help a worker do his job?

a. Job Sheet b. Task sheet
c. Work Sheet d. Evaluation sheet

9. Which item found in the job sheet states the frequency of the activity?
a. What is to be cleaned b. How to clean
c. Who to clean d. How often

10. Which item found in the job sheet states the procedure of the activity?

a. What is to be clean b. How to clean

c. Who to clean c. How often

A cleaning schedule is an easy and effective way of ensuring that all equipment
and premises are regularly cleaned. It is a set of instructions that describe
everything that needs to be done in order to maintain the premises in a clean and
sanitary condition.
A master cleaning schedule includes cleaning of equipment, tools, containers,
structures, and grounds, and identifies the area or equipment to be cleaned, the
time of cleaning, and the person(s) responsible for cleaning. As it is completed, it
also becomes a work record.
What’s In

Activity 1: Brain Teasing Fun Game (SQUABBLE)

This activity will give you an opportunity to review the past
lesson.

Guide Questions:
1. What is a weak organic acid that has a chemical formula C₆H₈O₇ and is
present in citrus fruits in biochemistry?
2. What vinegar used in the kitchen also serves as cleaning agent?
3. What inorganic compound with formula Ca (ClO) 2 is the main active
ingredient of commercial products called bleaching powder?

4. What inorganic compound is found in lye and caustic soda with the
formula NaOH?

5. What is a water-soluble cleansing agent which combines with impurities

and dirt to make them more soluble?
What is it
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.

Some items
in a cleaning schedule should 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
procedures.

What should be included in a cleaning schedule?

The following items need to be included in a cleaning schedule:
• The item that needs to be cleaned benches, tables, floors, walls, windows,
stoves and etc.

• How often the item needs to be cleaned every after use, every day, once a
week, once a month and etc.

• The procedure to be followed to ensure the item is well-cleaned and

sanitized wash, mop, sweep, scrub, wipe and etc.

• What cleaning agent and its concentration should be used in cleaning and
Sanitizing of the item detergent, disinfectant and others

• The person or the position that is responsible for cleaning the item (Name of
the responsible individual)

• Signature of the person who cleaned the item to create ownership of the
cleaning. This usually ensures that an item is cleaned as stated.
 Example:

Main Points – 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 following:
o the item to be cleaned
o frequency of cleaning the item
o procedure to follow when cleaning an item
o cleaning agent to be used for cleaning
o person responsible for cleaning and
o signature of the person who cleaned the item

What is a Job Sheet?

A Job sheet is a document (usually just a page) containing
instructions
to help a worker do his job. It also contains details such as time it
takes to perform a job and the materials needed or used for a job.
Some job sheets have blank quantity for the worker to fill up during
or after performing the job.

It is a document in which the details of one or more individual pieces

of work are recorded.
 Example:

What I Have Learned

Activity 4: Identify Me
Directions: Identify the correct answer from the choices inside the box.
 9

Technology and
Livelihood
Education Cookery
Quarter 1 – Module 2:
Safety First
 Lesson COOKERY: Safety
First
9
This module was designed and written with you in mind. It is here to help
you master how to follow safety and first aid procedure. The scope of this module
permits it to be used in many different learning situations. The language used
recognizes the diverse vocabulary level of students. The lessons are arranged to
follow the standard sequence of the course. But the order in which you read them
can be changed to correspond with the textbook you are now using.

After going through this module, you are expected to:

1. identify and discuss the general safety precautions you must observe in any
kitchen premises;
2. identify and differentiate the kitchen accidents and their causes in any kitchen
premises;
3. follow safety and first aid procedure; and
4. give the importance of following safety and first aid procedure

What I Know
Directions: Choose the letter of the best answer. Write the chosen letter on a
separate sheet of paper.
1. What is the most important concept to consider in the kitchen premises for
yourselves and others?
a. safety b. budget
c. knowledge d. cleanliness

2. What type of burns did you experience as a result of bumping an exposed area
of your arm against a hot surface like and oven rack?
a. minor b. major
c. serious d. mild

3. What is one of the usual causes of injuries on the job which may be grounds
for dismissal.
a. falls b. cuts
c. burns d. horseplay

4. What injuries are too common in commercial kitchens because knives and
other cutting implements are constantly in use?
a. cuts b. falls
c. burns d. strains

5. What injuries are caused by carrying loads that are too heavy and by improper
lifting practices?
a. cuts b. falls
c. burns d. strains
6. What are caused by extreme carelessness, wet floors and aisles, spilled food or
grease, and by torn mats or warped floor boards?
a. cuts b. falls
b. burns d. strains

7. What does PPE mean?

a. Personal Protective Equipment
b. Personal Practice Equipment
c. Person Protected Equally
d. Protective Personal Equipment

8. What is an immediate assistance given to any person suffering from either a

minor or serious illness or injury, with care provided to preserve life, prevent the
condition from worsening, or to promote recovery?
a. Foods b. Money
c. First Aid d. Transportation

9. What does D stand for in the ABCDE principle?

a. Death b. Dental
c. Defense d. Disability

10. Which is NOT included in the ABCDE principle?

a. Breathing b. Exposure
c. Carefully d. Airways
 Safety is the condition of being protected from harm or other non-
desirable outcomes. It can also refer to the control of recognized hazards in order
to achieve an acceptable level of risk.
Safety reduces the chances of accidents or injuries. A safe work
environment enables employees to focus on their works. Safety reduces injury
thereby decreasing lost work hours.

What’s New
Activity 2: Read and Analyze
Direction: Read the situation and identify the accident that occurs or may
possibly occur. Choose the answer from the box and write the answer on the
space provided after each situation number.

1. What kitchen accident may happen in situation 1?

2. What kitchen accident may happen in situation 2?
3. What kitchen accident may happen in situation 3?
4. What kitchen accident may happen in situation 4?
What is It

Kitchen Premises Safety Procedures

In the kitchen premises, the most important thing to consider is your own
safety and that of others. Most safety practices are common sense. Unfortunately,
they can be forgotten or overlooked unless you make them a practice or habit.

General Safety

By doing things right, you and your co-workers will commit yourselves to
safety. Accidents occur in many ways but most often can be traced back to one of
two basic factors: ignorance or carelessness. You must always be concerned with
your own safety and the safety of others around you.

The following is a general list of safety precautions you must observe in

any work area:
• Don’t fool around. “Horseplay” is one of the biggest causes of injuries on the job
and it may be a ground for dismissal.
• Never work while under the influence of drugs or alcohol, as you are a hazard to
yourself and your co-workers.
• Pay particular attention to moving objects, such as equipment, dollies, mixers,
and slicers.
• Walk, do not run, in the work areas.
• Stay completely alert on the job.
• Avoid back strain by lifting properly.

Kitchen Accidents and Their Causes

Over 90% of all accidents are preventable, and the following three basic
rules of kitchen safety, if enforced, will significantly reduce the likelihood of
kitchen mishaps.
1. Do not run: People who rush around in the kitchen tend to take chances that
increase the likelihood of an accident.
2. Keep your mind on your work: People who let their attention wander are a
hazard to themselves and others around them. Lack of interest, personal
problems, and distraction by others can all lead to serious accidents in the
kitchen.
3. Observe all the rules for operating kitchen equipment. Never operate kitchen
equipment until instructed with the correct procedures.
Cuts
Cuts are all too common in commercial kitchens because knives and other
cutting implements are constantly in use. These cuts, and the seriousness of the
cuts, however, can be held to a minimum by using ordinary good sense, by
paying attention to the proper safety rules, and by practicing proper cutting
procedures. Once the skill of using a knife is developed, accidental cuts could not
occur very often. However, when and if they do occur, they should be treated
properly and without delay. If infection sets in, it can result in more serious
consequences and the loss of many working hours. Remember: preventive care is
always cheaper than injury treatment!

Burns
Two types of burns occur in the commercial kitchen: minor and serious.
Minor burns are usually a result of wet or damp towels used to handle hot pots
and pans, or from bumping an exposed area of your arm against a hot surface
like and oven rack. More serious burns occur when grease is splashed, when
steam escapes or is released too quickly, or when gas is turned on or released
unknowingly. Burns are generally more painful than cuts, and they certainly take
more time to heal. If the burn is severe enough to cause a blister, it should be
treated promptly by trained medical personnel.

Falls
Falls can cause some of the most serious injuries in the commercial kitchen.
They may disable or incapacitate a person for life. Falls are caused by extreme
carelessness, wet floors and aisles, spilled food or grease, and by torn mats or
warped floor boards.
Strains

Strains may not be as serious as other types of injuries, but they are
painful and can result in the loss of many working hours. They are
caused by carrying loads that are too heavy and by improper lifting
practices. Most strains do not require medical attention, but they
do require time and care to heal properly.

Safety Practices for the Kitchen

A kitchen has many safety hazards. It contains hot stoves, electrical equipment,
and sharp tools. These hazards, combined with the busy, often frantic pace in a
kitchen, make it very important that you work carefully while giving constant
attention to the following safety practices:
1. Proper handling of the equipment

2. Proper handling sharp Utensils

3. Avoid Burns
4. Keep floors safe
5. Proper handling of glassware and chinaware
6. Proper storing of supply
7. Proper disposal of refuse
8. Lifting practices
9. Housekeeping
10. Electrical
Personal Protective Equipment
In addition to being aware of the mechanical hazards in the kitchen, it is
important that you use the correct protective clothing and equipment. Wearing
personal protective equipment (PPE) can prevent accidents from happening. As a
worker, you are responsible for the following:
• Making sure your uniform is well-fitted.
• Keeping all uniforms clean and in good condition, not frayed or badly worn.
• Making sure sleeves are kept buttoned at the wrist, cuffs on overalls and
trousers are be eliminated, and trouser legs are long enough to hang outside
boots.
• Wearing specific personal safety equipment such as goggles, hearing protection,
gloves, and aprons when required.
First Aid
First aid is the first and immediate assistance given to
any person suffering from either a minor or serious
illness or injury, with care provided to preserve life,
prevent the condition from worsening, or to promote
recovery.
ABCDE principle
A - Airway
B - Breathing
C - Circulation
D - Disability
E – Exposure
Top 10 First Aid Kit Items
1. Gloves/Eye Protection
2. CPR Pocket Mask
3. Tourniquet
4. Roller Gauze
5. 4×4 Gauze Pads
6. Medical Tape
7. Two Triangular Bandages
8. Sam Splint
9. Elastic Bandage
10. Trauma Shears

Additional Items

1. 20 ml syringe & irrigation cap

2. Steri-strip
3. Benzoin Tincture
4. Biodegradable soap
5. Opposite flexi-grip film
What I Have Learned