Cleanliness

and Condition
of Equipment/
Utensils,
Furniture and
Supplies
By: Ariana Sofia A.
Cerdenia
LEARNING OUTCOME:
-Develop our knowledge on how to
maintain the good condition of the
equipments,utensils and furniture

-learning on how to maintain the

cleanliness of equipment,utensils
and furniture
LEARNING OBJECTIVES:
1. Demonstrates knowledge and skills in food
and beverages service related to the
preparation of service station and equipment.

Check the cleanliness and condition of all

tables, tableware and dining room equipment.

Check equipment and prepare service.

Apply food hygiene and occupational health

and safety measures

PRE - TEST
IDENTIFICATION:

Read each item carefully.

Choose the answer in the
box below and write it in
your test booklet.
>EQUIPMENTS >UTENSILS

>SANITATION >CONDITION

>FURNITURE >CLEANING
 1. It means devices or appliances that
can be utilized to prepare a meal.

2. It is a tool you can hold in your hand

and use around the house.

3. The process of removing unwanted

substances,such as dirt,infectious
agents,and other impurities from an
object or environment.
4. It is a large movable equipment, it is
necessary and useful.

5. Kills bacteria on surfaces using hot

water or chemicals.

6. The state of something with regard to

its appearance or quality.
LESSON PROPER

DISCUSSION
OF
TOPIC
EQUIPMENTS,
UTENSILS &
FURNITURE
 EQUIPMENT - IT MEANS DEVICES OR APPLIANCES
THAT CAN BE UTILIZED TO PREPARE A MEAL.
EXAMPLE:STOVE,OVENS,BROILERS,FRYERS AND THE
SURFACES IN THE VICINITY OF THE KITCHEN
EQUIPMENT.

UTENSILS - A SMALL HAND HELD TOOL USED FOR

FOOD PREPARATIONS.
EXAMPLE:KNIVES,MEASURING
SPOON,WHISK,PEELER,TONGS, AND SO ON AND SO
FORTH.

FURNITURE - LARGE MOVABLE EQUIPMENT.IT NEEDS

TO BE STRONG,EASY TO USE AND CLEAN.
EXAMPLE:CHAIRS,TABLE…
 CLEANLINESS AND CONDITION OF EQUIPMENT

All pre-set equipment must be immaculately clean,sanitized

and wiped dry and free of spots or watermarks.

There are no wobbly tables or chairs.

There are no chipped,cracked or stained glassware.

No damage, broken or distorted cutleries are set up on

the table.

Linen is fresh,clean and ironed,without holes,spots or

stains.
DIFFERENCE BETWEEN

CLEANING

and
SANITIZING
 >C L E A N I N G - A R E M O V A L O F V I S I B L E D I R T
A N D D E B R I S I N C L U D I N G R US T E I TH E R FR O M
C R O C K E R Y ,C U T L E R Y ,G L A S S E S O R
EQUIPMENT.
- REMOVAL OF ODOUR.

>S A N I T A T I O N - K I L L I N G O F M I C R O B E S
U S I N G E I T H E R H O T W A T E R O R C H E MI C A LS .
 CLEANLINESS OF
EQUIPMENTS,
UTENSILS, FURNITURE
AND SUPPLIES
- U T E N S I L S ,E Q U I P M E N T A N D FO O D C O N TA C T
S U R F A C E S M U S T B E K E P T C L E A N A N D S A N I TA R Y
CONDITION.

- F O O D B U S I N E S S E S M U S T E N S UR E E A TI N G A N D
D R I N K I N G U T E N S I L S ,E Q U I P M E N TS A N D FO O D
CONTACT SURFACES:
> ARE CLEAN
> H A V E H A D H E A T A N D / O R C H E M I C A LS O R
O T H E R P R O C E S S A P P L I E D TO TH E M S O TH A T
T H E N U M B E R O F M I C R O O R G A N I S MS O N TH E
S U R F A C E O R U T E N S I L I S RE D U C E D TO A LE V E L.
WHY IS IT IMPORTANT TO MAINTAIN
THE CLEANLINESS OF THE
EQUIPMENTS,UTENSILS AND
FURNITURE?

> S O I T D O E S N O T C O M P R O M I S E TH E
S A F E T Y O F T H E F O O D W H I C H I T MA Y C O M E
INTO CONTACT.
HOW TO CLEAN AND MAINTAIN KITCHEN
EQUIPMENT AND UTENSILS
1. I D E N T I F Y T H E E Q U I P M E N T A N D U TE N S I LS TH A T MA Y
R E Q U I R E C L E A N I N G I N A K I TC H E N P R E MI S E S
E N V I R O N M E N T A N D T H E F R E Q U E N C Y O F C LE A N I N G F O R
EACH IDENTIFIED ITEM
2. S E L E C T A P P R O P R I A T E C L E A N I N G U TE N S I LS A N D
CHEMICALS
3. I M P L E M E N T C L E A N I N G P R O C E D UR E S I N A C C O R D A N C E
W I T H E N T E R P R I S E A N D L E G I S L A TE D R E Q U I R E M E N TS
4. S T O R E A N D P R O T E C T E Q U I P ME N T A N D UTE N S I LS TH AT
H A V E C L E A N E D R E A D Y F O R FU TU R E U S E
5. S T O R E C L E A N I N G I T E M S A N D C H E MI C A LS W H E R E
A P P L I C A B L E A F T E R C L E A N I N G H A S B E E N C O M P L E TE D.
IDENTIFY EQUIPMENT
CLEANING NEEDS
1. F O L L O W M A N U F A C T U R E R ’S
I N S T R U C T I O N S I N R E L A T I O N TO US I N G
C H E M I C A L S O N T H E E Q U I P M E N TS
2. F O L L O W M A N U F A C T U R E R ’S
I N S T R U C T I O N S W H E N C L E A N I N G TH E I R
EQUIPMENTS
3. P A Y A T T E N T I O N T O T H E J O B
4. D O N ’ T C A U S E A N Y D A M A G E TO
ANYTHING BEING CLEANED.
UTENSILS ARE CLEANED IF THEY
ARE:

1. FREE FROM FOREIGN MATTER

2. FREE FROM VISIBLE MATTER
3. BACTERIA REDUCED TO A SAFE
LEVEL
4. DRY TO TOUCH
STORING CLEANED
EQUIPMENT OR UTE NSIL:
1. M U S T B E C L E A N
2. M U S T B E D R Y
3. S T O R E S O I T C A N N O T B E
CONTAMINATED
4. P R O T E C T F R O M
CONTAMINATION
5. R E A D Y F O R U S E N E X T T I M E
 CONDITION OF
EQUIPMENTS

/UTENSILS,

FURNITURE AND
SUPPLIES
WHY IS IT IMPORTANT TO CHECK
THE CONDITION OF EQUIPMENT
AND UTENSILS BEFORE USING IT?

THE PURPOSE OF INSPECTION IS TO IDENTIFY

WHETHER THE EQUIPMENT CAN BE
OPERATED,ADJUSTED AND MAINTAINED
SAFELY, WITH ANY DETERIORATION DETECTED
AND REMEDIED BEFORE IT RESULTS IN A
HEALTH AND SAFETY RISK.

 PERFORM BASIC MAINTENANCE ON

KITCHEN
EQUIPMENTS,UTENSILS,AND
PREMISES

P E R F O R M B A S I C P R E M I S E S MA I N TE N A N C E
ACTIVITIES AS NECESSARY
P E R F O R M B A S I C P R E M I S E S MA I N TE N A N C E
A C T I V I T I E S O N E Q U I P M E N T S , FU R N I TUR E
AND UTENSILS AS NEEDED
R E P O R T M A I N T E N A N C E R E Q U I R E M E N TS
T H A T C A N N O T B E S A T I S F A C TO R I LY
ADDRESSED
W H E N D O W E S A Y T H A T A N E Q U I P ME N T O R
U T E N S I L S A R E I N G O O D C O N D I TI O N

EQUIPMENT OR UTENSILS ARE IN GOOD

CONDITION WHEN THEY ARE CLEAN,
F U N C T I O N A S I T I S ,S T O R E D P R O P E R L Y
AND NOT RUSTY.
HOW CAN WE MAKE SURE THAT THE
EQUIPMENTS OR UTENSILS ARE IN
GOOD CONDITION

MAKE IT A HABIT TO CLEAN THE

EQUIPMENT OR UTENSILS BEFORE
YOU RETURN THEM IN THE
STORAGE.
HOW DO WE HANDLE EQUI PMENTS OR
UTENSI LS THAT ARE NOT I N GOOD CONDI TI ON
OR NEEDI NG MAI NTENANCE

1. EQUI PMENT SHOULD BE REMOVED FROM

SERVI CE AS SOON AS A FAULT HAS BEEN
I DENTI FI ED
2. EQUI PMENT SHOULD BE LABELLED CLEARLY
AND OBVI OUSLY “OUT OF SERVI CE”
3. EQUI PMENT SHOULD BE STORED I N THE
APPROPRI ATE “OUT OF SERVI CE”AREA.
4. APPROPRI ATE “REPORT FAULT” SHOULD BE
COMPLETED.
ACTIVITY 1:
Direction: In A4 size bond paper,
portrait with ¼’’ margin in four
sides: paste pictures of
equipment,utensils and furniture
that are damaged, and write the
damage that they had.
POST TEST
IDENTIFICATION:

Read each item carefully.

Choose the answer in the
box below and write it in
your test booklet.
>EQUIPMENTS >UTENSILS

>SANITATION >CONDITION

>FURNITURE >CLEANING
 1. It means devices or appliances that
can be utilized to prepare a meal.

2. It is a tool you can hold in your hand

and use around the house.

3. The process of removing unwanted

substances,such as dirt,infectious
agents,and other impurities from an
object or environment.
4. It is a large movable equipment, it is
necessary and useful.

5. Kills bacteria on surfaces using hot

water or chemicals.

6. The state of something with regard to

its appearance or quality.
 1. References

https://slideplayer.com/sli
de/5922353/

https://www.tutorialspoint.
com/food_and_beverage_
services/food_and_bever
age_services_equipment.h
tm
REPORT BY:

Ariana Sofia
A. Cerdenia

11- GEMINI