Cookery

SENIOR
HIGH
SCHOOL
Technical Vocational Livelihood Education – Home Economics – Cookery
Quarter 1 – Module 1: Clean and Sanitize Kitchen Premises
First Edition, 2020

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Published by the Department of Education - Schools Division of Pasig City

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Pasig City
 Cookery
SENIOR
HIGH
SCHOOL

Quarter 1
Self-Learning Module1
CLEAN AND SANITIZE KITCHEN
PREMISES
Introductory Message

For the Facilitator:

Welcome to the Technical Vocational Livelihood Education –Home Economics

Cookery Grade 12 Self-Learning Module on Clean and Sanitize Kitchen Premises.

This Self-Learning Module was collaboratively designed, developed and

reviewed by educators from the Schools Division Office of Pasig City headed by its
Officer-in-Charge Schools Division Superintendent, Ma. Evalou Concepcion A.
Agustin, in partnership with the City Government of Pasig through its mayor,
Honorable Victor Ma. Regis N. Sotto. The writers utilized the standards set by the K
to 12 Curriculum using the Most Essential Learning Competencies (MELC) in
developing this instructional resource.

This learning material hopes to engage the learners in guided and independent
learning activities at their own pace and time. Further, this also aims to help learners
acquire the needed 21st century skills especially the 5 Cs, namely: Communication,
Collaboration, Creativity, Critical Thinking, and Character while taking into
consideration their needs and circumstances.

In addition to the material in the main text, you will also see this box in the
body of the module:

Notes to the Teacher

This contains helpful tips or strategies that
will help you in guiding the learners.

As a facilitator you are expected to orient the learners on how to use this
module. You also need to keep track of the learners' progress while allowing them to
manage their own learning. Moreover, you are expected to encourage and assist the
learners as they do the tasks included in the module.
 For the Learner:

Welcome to the Technical Vocational Livelihood Education –Home Economics

Cookery Grade 12 Self-Learning Module on Clean and Sanitize Kitchen Premises.

This module was designed to provide you with fun and meaningful
opportunities for guided and independent learning at your own pace and time. You
will be enabled to process the contents of the learning material while being an active
learner.

This module has the following parts and corresponding icons:

Expectations - This points to the set of knowledge and skills

that you will learn after completing the module.

Pretest - This measures your prior knowledge about the lesson

at hand.

Recap - This part of the module provides a review of concepts

and skills that you already know about a previous lesson.

Lesson - This section discusses the topic in the module.

Activities - This is a set of activities that you need to perform.

Wrap-Up - This section summarizes the concepts and

application of the lesson.

Valuing - This part integrates a desirable moral value in the

lesson.

Posttest - This measures how much you have learned from the
entire module.
 EXPECTATIONS

This module deals with the skills and knowledge involved in the different types
of chemicals and equipment for cleaning and sanitizing premises and awareness of
food safety and occupational health regulation.

Upon completion of this module you should be able to:

1. understand cleaning schedule based on enterprise procedures;

2. follow safety and first aid procedures; and
3. appreciate cleaning and sanitizing kitchen premises.

PRETEST

Directions: Read the sentences below carefully, write True if the statement is
correct and False if the statement is incorrect. Write your answers in the space
provided before the number.

______1. Having a regular sanitation schedule on your doorknobs, handles, buttons

and controls, and light switches in and around your kitchen will NOT keep
you safe from deadly bacteria.

______2. Wiping the spills in the refrigerator will help in keeping your item safe from
bacteria.

______3. Having a color-coded chopping board will help you avoid cross-
contamination.

______4. Keep your kitchen floors free from debris and grease will NOT help you
avoid accidents.

______5. Cleaning and sanitizing your bin regularly are the key to a safe and healthy
kitchen.
 RECAP
What will you do before you prepare the food in your kitchen? Give the step
by step procedure of your preparation. Use the boxes for your answers.

LESSON

Follow Cleaning Schedule Based on Enterprise Procedures

Cleaning schedules can help you; it gives you an idea of what needs to be
cleaned and how often it should be cleaned. The food service facilities must have
cleaning and maintenance program to aid the concern for sanitation.
Facility sanitation results can be acquired through:
 Establishing high standards
 Rigid scheduling of assignments that are clearly understood by workers.
 Constant training
 Appropriate use of cleaning supplies
 Provision of proper materials and equipment to accomplish tasks, and
 Regular meaningful inspections and performance reviews.
Regular cleaning must be a part of the daily activities especially for
countertops and floors. For the task that needs less frequent cleaning, it can be
scheduled daily, weekly, or monthly. General cleaning of floors, windows, walls, and
certain equipment must be assigned to personnel and often done with housekeeping
cooperation and maintenance departments of the organizations.
Cleaning tasks must be explained in detail on a written worksheet 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 particularly meat grinders, slicers, cutting boards, knives,
mixers, peelers, dishwashing machines, and stationary can openers to prevent any
cross-contamination.
 Follow Safety and First Aid Procedures

How To Keep Your Kitchen Clean And Safe.

Although they are not visible threats, 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 that might be
caused by preparing food in a dirty, germ-infested kitchen. 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.

Here are ways to ensure the cleanliness of the kitchen.

1. Organize your kitchen. Remove unused materials from the surfaces. Dispose
of any appliances and gadgets that you do not use any more, as unused
appliances would only tend to gather dust. Any appliances that you are using
are maintained and stored in a safe place that is out of reach of children.
2. Keep your refrigerator clean, and tidy. Make sure that your refrigerator is
clean is one of the top hygiene requirements in the kitchen. Left alone food or
item, spills and decaying food can spread bacteria and could cause foodborne
illnesses, use clean a paper towel, or dish rag to clean the spill and have a
weekly cleaning schedule.
3. Use a rubbish bin with lid. Wash and disinfect your rubbish bin once a week.
This will ensure that any bacteria which have been remained after you
emptied the rubbish will die and cannot multiply. Also, this will remove any
foul smells which might be coming from the trash bin. Additionally, empty it
as soon as it smells, even if it is not yet full to keep flies and another insect
away.
4. Clean your chopping board after use. Fragments of food left on a chopping
board will quickly breed bacteria, cleaning the board by scrubbing it with
detergent will stop the spreading these bacteria. You may use color-coded
chopping board for the different raw items such as fresh food to raw items
like meat and fish.
5. Change the dishcloth 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.
6. Don’t cross-contaminate. Utilize cleaning material that you can easily throw
after use and prevent from contaminating other food.
7. Stop grease in its tracks. Keep kitchen floors free from debris and grease by
sweeping and washing regularly. Use an absorbent kitchen towel or mop to
wipe and clean the grease, with these bacteria will no longer spread and may
help you avoid accidents.
 8. Scrub your sink daily and do not leave dirty crockery and pans in the sink.
Wash dishes with hot water and soap as soon as you are done using them.
Your sink must be clean regularly to avoid bacteria to grow.
9. Wash and sanitize contact surfaces. Regularly sanitize doorknobs, handles,
buttons and controls, and light switches in and around your kitchen. To
avoid spreading of bacteria and pathogens.
10. Hand washing. Wash your hands before handling food and after if you sneeze
or cough, blow your nose, go to the bathroom, or touch high-use surfaces.

NOTE: Harmful bacteria are likely to thrive in low acid food and in the absence of
oxygen.

First aid procedure caused by chemical poisoning

(First Aid American College of Emergency Physicians)
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 accidental 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
Precaution: Don’t administer Ipecac syrup (a medicine that causes vomiting used
to partially empty a person’s stomach after a poison).

ACTIVITIES

ACTIVITY: 1 SKILLS TRIAL

Directions: Below is the enterprise procedure in cleaning and sanitizing the kitchen
premises. Fill in the tabular sheet with the tasks which you think are done daily,
weekly, and monthly.

KITCHEN CLEANING TASK

Clean the refrigerator Wash dishes Clean the oven
Sweep the floor Clean and wipe the table Clean kitchen cabinet
Wipe the spots on the Clean countertop and stove Wash trash can/bin.
floor
Take out trash Scrub and sanitize the sink Throw out old food
Wipe the spills in the Clean small appliances
refrigerator.
 DAILY WEEKLY MONTHLY

ACTIVITY: 2 CONNECT ME

Directions: Read carefully the questions below and draw a line that connects the
proper first aid to do in case of accidents.

What do you do first if the Remove the person’s

victim has inhaled the poison? clothing and pour the body with
continuous tap water.

Get the person into fresh air

What do you do first if a
person has swallowed a poison? immediately.

Remove anything remaining

What do you do first if
poison is spilled on the person’s in the mouth of the person.
clothing?
 WRAP-UP

Directions: Write the 5 topics that you find interesting in the lesson today. Write
your answers in the space provided.

VALUING

In your point of view what is the advantenges of implemening a work schedule at

home.
 POSTTEST

Directions: Read the sentences below carefully, write True if the statement is
correct and False if the statement is incorrect. Write your answers on the space
provided before the number.

______1. If the person swallowed the poison, we should administer an Ipecac syrup
that will cause the person to vomit and empty his/her stomach.

______2. Having rigid scheduling of assignments will make the worker efficient and
effective in there cleaning task.

______3. Cleaning tasks must be explained in detail on a written worksheet or “job

breakdown” for the employee to follow.

______4. Having a regular meaningful inspections and performance reviews will

establish the protocol in cleaning and sanitizing program more effective.

______5. Food poisoning and diarrhea are some conditions that are caused by
preparing food in a dirty, germ-infested kitchen.
 ACTITIVITY 1: KITCHEN CLEANING TASK
DAILY WEEKLY MONTHLY
Sweep the floor Clean the refrigerator Clean kitchen
cabinet
Clean and wipe the table Wash trash can/bin. Clean the oven
Wipe cupboard door Clean small appliances
Wipe the spots on the Scrub and sanitize the
floor sink
Take out trash Throw out old food
Wash dishes
Sweep the floor
Wipe the spills in the
refrigerator.
Clean and wipe the table
Clean countertop and
stove
PRETEST
1. False
2. True
3. True
4. False
5. True
KEY TO CORRECTION
 continuous tap water
clothing and pour the body with
person’s clothing, remove the
3. If the poison is spilled on the
True 5.
mouth.
remove anything remaining in the True 4.
2. If the person swallowed the poison,
True 3.
air immediately
monoxide, get him or her into fresh True 2.
poisonous fumes, such as carbon
False 1.
1. If the person has been exposed to
ACTIVITY 2 POSTTEST

References
Anecita S. Kong and Anecita P. Domo. 2016. "Technical Vocational Livelihood
Cookery Manual." In Cookery Manual, by Anecita S. Kong and Anecita P.
Domo. Sunshine Interlinks Publishing House, Inc.
2020. 10 Hygiene Rules in the Kitchen "Kitchen Hygiene: 10 Hygiene Rules In The
Kitchen. https://www.plenty.com/en/kitchen-tips/the-10-golden-rules-of-
kitchen-hygiene/.
Osmond, Peter. 2016. Top 10 Rules For Good Kitchen Hygiene.
https://www.besthomekitchenstuff.co.uk/top-10-rules-for-good-kitchen-
hygiene/.