Republic of the Philippines

Department of Education
Region 1
SCHOOLS DIVISION OF ILOCOS NORTE

Food/Fish Processing 10
Quarter 3- Module 1-4

CLEAN AND SANITIZE EQUIPMENT AND

PROCESSING/PACKAGING AREA (CS)
MELCS
1. Identify cleaning/ sanitizing supplies and materials, and utilities
2. Confirm availability of cleaning/sanitizing supplies and materials, and utilities
according to cleaning and sanitizing requirements
3. Prepare mixture of sanitizing solutions, as necessary, according to workplace
requirements and application.
4. Clear equipment and processing/packaging area in preparation for cleaning
according to workplace requirements and manufacturer’s specifications.
5. Render safe to clean the processing/packaging area according to workplace
procedures and manufacturer’s specifications
TLE_AFFP9-12CSIIIa-e-1

Prepared by:

BLESSIE C. BUENO
Teacher I

Pagupud national High School

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Introductory Message
For the learner:
Welcome to the Technology and Livelihood Education Agriculture and
fisher Arts Alternative Delivery Mode (ADM) Module in Food processing
This module is provided as your alternative instruction for learning in which
content and activities are based on your needs. It is a self-paced approach
wherein you will work on different activities that are interesting and
challenging for you to develop your reading and comprehension skills. To
accomplish what is expected from you, you are encouraged to stay focus and
develop a sense of responsibility and independence in doing the different
tasks provided in the module. Be an empowered learner. Always believe that
nothing is impossible and nobody can stop you from reaching your dreams.

This module has the following parts and corresponding icons:

What I Need to Know This will give you an idea of the skills or
competencies you are expected to learn
in the module.

What I Know This part includes an activity that aims to

check what you already know about the
lesson to take. If you get all the answers
correct (100%), you may decide to skip
this module.

What’s In This is a brief drill or review to help you

link the current lesson with the previous
one.

What’s New In this portion, the new lesson will be

introduced to you in various ways such
as a story, a song, a poem, a problem
opener, an activity or a situation.

What is It This section provides a brief discussion

of the lesson. This aims to help you
discover and understand new concepts
and skills.

What’s More This comprises activities for

independent practice to solidify your
understanding and skills of the topic.
You may check the answers to the
exercises using the Answer Key at the
end of the module.

What I Have Learned This includes questions or blank

sentence/paragraph to be filled in to

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 process what you learned from the
lesson.

What I Can Do This section provides an activity which

will help you transfer your new
knowledge or skill into real life situations
or concerns.

Assessment This is a task which aims to evaluate

your level of mastery in achieving the
learning competency.

Additional Activities In this portion, another activity will be

given to you to enrich your knowledge or
skill of the lesson learned. This also
tends retention of learned concepts.

Answer Key This contains answers to all activities in

the module.

At the end of this module you will also find:

References This is a list of all sources used in

developing this module.

The following are some reminders in using this module:

1. Use the module with care. Do not put unnecessary mark/s on any part of the
module. Use a separate sheet of paper in answering the exercises.
2. Don’t forget to answer What I Know before moving on to the other activities
included in the module.
3. Read the instruction carefully before doing each task.
4. Observe honesty and integrity in doing the tasks and checking your answers.
5. Finish the task at hand before proceeding to the next.
6. Return this module to your teacher/facilitator once you are through with it.

If you encounter any difficulty in answering the tasks in this module, do not
hesitate to consult your teacher or facilitator. Always bear in mind that you are
not alone.

We hope that through this material, you will experience meaningful learning
and gain deep understanding of the relevant competencies. You can do it!

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 What I Need To Know

CLEAN ING AND SANITIZING EQUIPMENT AND

PROCESSING/PACKAGING AREA (CS)
This module deals with how to prepare for cleaning and sanitizing
equipment and processing /packaging area to meet workplace requirements.
It includes the different utilities, cleaning/sanitizing supplies and materials. It
also teaches students on how to prepare sanitizing solutions necessary for
workplace requirements.

Learning Competencies/Objectives:
After completing this module, you should be able to:
1. Prepare to clean equipment and processing/packaging areas
2. Clean and sanitize equipment and processing/packaging areas to meet workplace
requirements

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 What I Know

Multiple Choice. Directions: Read each question carefully and choose the best
answer from the options given. Write only the letter of your answer in your notebook.
1. Which of these is not a reason why you need to clean and sanitize equipment before
and after use?
a. to avoid corrosion
b. to extend shelf life
c. to prevent contamination
d. to remove dirt on surfaces
2. Cleaning is to detergents; sanitizing is to :
a. contaminants
b. deodorant
c. disinfectants
d. emulsifier
3. Which of the f ollowing is not a characteristic of detergents?
a. f or good wetting capacity
b. for n on- corrosive
c. power to emulsify
d. deodorizer
4. Which of the following is not a property of sanitizers?
a. low level of toxicity
b. good rinsing property
c. easily dissolved in water
d. compatible with cleaning compounds
5. Which of these is the most commonly used sanitizer in Food Processing?
a. chlorine
b. vinegar
c. sodium chloride
d. calcium chloride

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 What I Need to Know
Lesson 1. Preparing for Cleaning
Introduction:
Cleaning and sanitizing are often used interchangeably. They have two
purposes. Cleaning is the removal of dirt or unwanted material from equipment
and working area with the use of appropriate cleaning chemicals. Sanitizing is
the treatment of clean surfaces with chemical or physical agents (e.g. heat) to
reduce microorganisms that cause disease and/or spoilage to levels considered
safe for public health.

Learning Objectives:
At the end of this lesson, you are expected to:

1. identify utilities, cleaning/sanitizing supplies and materials

2. prepare mixtures of sanitizing solutions according to workplace requirements and
application
3. render safe equipment and processing/packaging area in preparation for cleaning
according to workplace requirements and manufacturers‘
specifications.
.

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 What is It

A. Why Clean and Sanitize?

Proper cleaning and sanitation of equipment, workplace and utensils will:
Remove dirt and/or food material that harbour microorganisms
Eliminate bacteria
Prevent contamination
Extend shelf life
Improve food safety
Increase protection against financial loses
Reduce risks of involvement in food poisoning
Facilitate preventive maintenance

B. Characteristics of Detergent and Properties of Disinfectants or Sanitizers

Detergents and disinfectants or sanitizers are used in cleaning procedures. Detergents
loosen and help remove dirt and food residues while sanitizers kill active
microorganism. The following are characteristics of detergents and properties of
Sanitizers or Disinfectant.
Characteristics of Detergent Properties of Disinfectants/
Sanitizers

✓ Good wetting capacity ✓ Effective germicide

✓ Ability to remove soil or dirt from ✓ Easily dissolves in water
surfaces ✓ Low level of toxicity
✓ Power to emulsify ✓ Stable in concentrated form
✓ Capacity to hold material in ✓ Does not significantly corrode metal
suspension or plastic
✓ Good rinsing property ✓ Effective at low concentrations and
✓ Non- corrosive unaffected by water conditions
✓ Compatible with other materials ✓ Safe to health both in diluted and
✓ Quick and complete solubility concentrated form
✓ Dissolving actions on food solids ✓ Deodorizes
✓ Germicidal action ✓ Compatible with cleaning

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✓ Complete water softening power compounds
✓ Non toxic ✓ Of low persistence
✓ Economical to use

C. Typical Materials for Cleaning and Sanitizing

Sponge

Detergent
Hydro Chloride

Soap

a. Chlorine
It is the most commonly used sanitizer in Food Processing. The effectiveness
of chlorine depends on several factors:

The amount of turbidity and chemicals (e.i. , iron, manganese, hydrogen sulphide
and ammonia) in the water that ―use up‖ chlorine
The concentration of the chlorine solution added
The time that chlorine stays in contact with the surface
Water temperature and water pH (potential Hydrogen)

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D. Preparation of Sanitizing Solution
Competency Based Learning Material in Food Processing NC II for Fourth
Year page 18 (STVEP)
Area to be Volume of Volume of Amount of Time
Sanitized Water Chlorine in contact with
the surface

Hand Dip 5 gallons 108 ml 2 - 5 minutes

Equipment 5 gallons 54 ml 2 - 5 minutes

Floor 5 gallons 125 m 20 minutes

Water for Food 5 gallons 27 ml 2- 5 minutes

Processing for
washing vegetables

E. Water Quality
In cleaning and sanitation, water quality is also important. This means
the chemical characteristics of water. The dissolved minerals a nd gases in
water are determine its chemical quality. The dissolved salts of calcium and
magnesium are the minerals that affect the hardness of water.

Water hardness is expressed in parts per million (ppm) of calcium

carbonate and is classified as follows:

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(www.thirteen.org)
CALCUIM CARBONATE ( ppm) DEGREE OF HARDNESS
0-20 Soft

20-60 Moderately Soft

61 -120 Moderately Hard

121 -180 Hard

> 180 Very hard

F. Reminders for Cleaning and Sanitizing Equipment

1. Dismantle or open the equipment as completely as possible.
2. Open line cut-outs or disconnect the lines whenever possible to avoid carrying
debris from one piece of equipment to the next.
3. Remove any large quantity of waste with a brush, broom, shovel, or other
appropriate tool, and haul it rather than wash it away.
4. Rinse the surfaces to be cleaned with low-pressure water. If oils or fats are involved,
hot water may be required.
5. Use cleaning aids such as brushes, high-pressure water and detergent solutions to
remove tenacious deposits if necessary.
6. Finish the cleaning with sufficient low-pressure cold water to remove detergent
solutions and leave the surfaces clean and below 90 F.
7. If application of germicide is necessary, a 20 – 30 ppm chlorine solution may be
sprayed onto the equipment and left overnight. If a short contact
time is desired, a 75- 100 ppm chlorine solution may be used, but such
germicide should be rinsed from the surface after a few minutes.
8. Before the product is processed, equipment surfaces should be washed free of
germicides, such as solutions of strong chlorine and Quaternary
ammonium compounds, to avoid contaminating the food with these
materials.

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 What’s More

Activity: Answer the following Observation Guide Checklist about cleanliness

and sanitation:

Direction: Put a check (√) on the appropriate space provided for if you
practice the following activities.
Legend:
4 …….. Always 1………….. Seldom
3………Most of the time 0…………. Never
2 ………Sometimes

ACTIVITIES SCORE TOTAL

0 1 2 3 4
1. Washes hands before preparing
food.
2. Uses clean utensils and
equipment
3. Maintain clean working area all
the time.
b. Separates organic material for
disposal from those that will be
cooked.
4. Uses clean water during food
preparation(i.e.)
Free flowing tap water or water from
stock container that has no molds,
foul odor and wriggler
5. Soaks utensils and equipment in
a sanitizing solution prior to use
6. Covers food when preparing ,
cooking, and storing . No flies,

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mosquitoes, cockroaches or ants in
the laboratory area.

Activity 2. Collect and make an album of product labels of the different

cleaning materials that can be found in your home and surrounding

What I Have Learned

Answer the following:
1. Why is it necessary to clean and sanitize tools and equipment before and
after using it?
2 Differentiate cleaning from sanitizing .

What I Can Do

Demonstrate the following;

Prepare sanitizing solution for the following:
a. Hand Dip
b. Selected Cooking Utensils
Note: Upon completion of the activities, you will be graded using the following

RUBRICS:
1. Prepare sanitizing solution for Hand Dip
STEPS EXCELLENT SATISFACTOR NEEDS
3 2 MPROVEMENT
1
1. Prepare the
needed tools and
materials.
2. Measure the right
amount of Chlorine
and water correctly.
3. Place sanitizing

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solution in a
container.
4. Observed sanitary
procedures while
doing the activity.
TOTAL SCORE

2. Prepare Sanitizing solution for Selected Cooking Utensils

STEPS EXCELLENT SATISFACTORY NEEDS

3 2 IMPROVEMENT
1
1. Prepare the
needed tools and
materials.
2. Measure the right
amount of Chlorine
and water correctly.
3. Place sanitizing
solution in a
container.
4. Observed sanitary
procedures while
doing the activity.
TOTAL SCORE

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 Assessment

Multiple Choice. Directions: Read each questions carefully and choose the best
answer from the options given. Write only the letter of your answer in your notebook.

1. Which kind of water should be used for food processing?

a. drinking water
b. fresh water
c. potable water
d. tap water
2. Which is not consider cause of microbial contamination
a. plants
b. pathogens
c.. food handlers
d. physical contact
3. Which of the following is not a cleaning material or tool?
a. emulsifier
b. gloves
c. mask
d. soap
4. How will you prepare a sanitizing solution for equipment?
a. dilute 10.8 ml of chlorine in 5 gallons of water
b. dilute 27 ml of chlorine in 5 gallons water
c. dilute 54 ml of chlorine in 5 gallons water
d. dilute 125 ml of chlorine in 5 gallons to water
5. If the degree of water hardness does 50 – 100 calcium carbonate per million, what
does it imply?
a. hard water
b. soft water
c. slightly hard water
d. very hard water

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REFERENCES

Bautista,Ofelia K. (1990). Postharvest Technology for Southeast Asian

Perishable Crops , Makati, Philippines. Technology and Livelihood Resource
Center and UP at Los Baños.

Calmorin, Laurentina P.,Calmorin, Melchor A., Tinaypan, Alfredo S..(1990).

Introduction to Fishery Technology, Manila, Philippines. National Book
Store

Calmorin, Laurentina P., (2006) Post Harvest Fisheries , Mandaluyong City,

Philippines, National Bookstore

Cortez, Lourdes A. (1990). Processing and Preservation of Freshwater Fish.,

Manila, Philippines, National Bookstore

agoon, Jesse D., (1985) . Exploratory Fishery Arts , Manila, Philippines

Rex Bookstore
Guzman, Matilde P., Claudio, Virginia S., De Leon, Sonia Y (1986). Basic
Foods for Fil ipinos. Manila, Philippines: Merriam & Webster Bookstore, Inc.
Hermes-Espejo, Jasmin,. (1998) Fish Processing Technology in the
Tropics,. Tawid Publications,Quezon City, Philippines
Lagua, Rosalinda T., Cruel, Carmelita P., Claudio, Virginia S., (1977).
Food Preservation for Filipinos . Quezon City Philippines,. GMS Publishing
Corporation

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