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Technology and Livelihood Education

Agriculture and Fishery Arts
Food (Fish) Processing 10
Quarter 2 Module 1
Cleaning and Sanitizing Equipment and
Processing/Packaging Area
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This Self Learning Module (SLM) was designed and written to help you understand the
Cleaning and Sanitizing Equipment. The scope of this learning material focuses on the many
different learning situations. Moreover, the language used recognizes the diverse vocabulary
levels of learners. The lessons are also arranged following the standard sequence of the
course. Hence, the order in which you read them can be changed to correspond with the
textbook you are now using.

The module contains:

Lesson 1: Prepare for Cleaning

It is divided into three sub-lessons, namely:

Lesson 1.1: Why Clean and Sanitize?
Lesson 1.2: Characteristics of Detergents and Properties of Sanitizer
Lesson 1.3: Typical Materials for Cleaning and Sanitizing Supplies

After going through this module you are expected to:

1. identify cleaning/sanitizing supplies and materials according to workplace

requirements;
2. confirm availability of cleaning/sanitizing supplies and materials, and utilities
according to cleaning and sanitizing requirements; and
3. differentiate cleaning from sanitizing.

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 Pretest

Directions: Read the questions/ statement carefully. Write the letter of the correct answer on
a separate sheet of paper.

1. What is the reason why you need to sanitize the tools and equipment before and after
use?
A. to avoid corrosion C. to prevent contamination
B. to extend shelf life D. all of the above
2. Cleaning is to detergents; sanitizing is to;
A. contaminants B. deodorant C. disinfectants D. emulsifier
3. Which of the following is NOT a characteristic of detergents?
A. deodorizer C. for non-corrosive
B. for good wetting capacity D. power to emulsify
4. Which of the following is NOT a property of sanitizers?
A. low level of toxicity C. easily dissolved in water
B. good rinsing property D. compatible with cleaning compound
5. Which of these is the most commonly used sanitizer in Food Processing?
A. calcium chloride B. chlorine C. sodium Chloride D. vinegar
6. Which of these refers to the statistical destruction and removal of all living organism?
A. cleaning B. disinfect C. sanitize D. sterilize
7. Which is NOT considered as the cause of microbial contamination?
A. food handlers B. pathogens C. plants D. physical contact
8. Which of the following is NOT a cleaning material or tool?
A. gloves B. mask C. soap D. steel wool
9. Which of these refers to inanimate objects and the destruction of all vegetables cells (not
pores)?
A. cleaning B. disinfect C. sanitize D. sterilize
10. What cleaning process refers to the reduction of microorganisms?
A. cleaning B. disinfecting C. sanitizing D. sterilizing
11. What cleaning methods requires total disassembly for cleaning and disinfection?
A. all around cleaning C. manual cleaning
B. clean-out-Place D. mechanical cleaning
12. Which of these is common and cheapest sanitizer found locally in the market?
A. carbon iodide B. chlorine C. sulfur D. quaternary ammonium
13. Which is NOT a typical material for cleaning and sanitizing?
A. detergents B. shampoo C. soap D. sponge
14. Which of the following is not a characteristic of detergents?
A. non- toxic C. economical for use
B. non- corrosive D. not good rinsing property

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15. You have already removed the dirt from the tools and equipment. Why do you still need
to sanitize and disinfect them?
A. washing alone cannot remove the organisms and germs
B. washing with soap and water only removes the adhering dirt
C. washing with soap and water ensures the removal of debris by physical means
D. to effectively kill or destroy all germs and microorganisms which remained after washing

Lesson 1. Preparing for Cleaning

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.

Cleaning Methods
Equipment can be categorized with regard to cleaning method as follows:
1. Mechanical Cleaning. Often referred to as clean-in-place (CIP).
Requires no disassembly or partial disassembly.
2. Clean-out-of-Place (COP). Can be partially disassembled
and cleaned in specialized COP pressure tanks.
3. Manual Cleaning. Requires total disassembly for cleaning and disinfection.

Sanitization
It is important to differentiate and define certain terminology.
a. Sterilize refers to the statistical destruction and removal of all living organisms.
b. Disinfect refers to inanimate objects and the destruction of all vegetables cells(not
pores).
c. Sanitize refers to the reduction of microorganisms.

Lesson 1.1 Why Clean and Sanitize?

Proper cleaning and sanitation of equipment, workplace and utensils will:
a. Remove dirt and/or food material that harbor microorganisms
b. Eliminate bacteria
c. Prevent contamination
d. Extend shelf life
e. Improve food safety
f. Increase protection against financial loses
g. Reduce risks of involvement in food poisoning
h. Facilitate preventive maintenance

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 Lesson1.2 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 ✓ Easily dissolves in water
from surfaces ✓ Low level of toxicity
✓ Power to emulsify ✓ Stable in concentrated form
✓ Capacity to hold material in ✓ Does not significantly
suspension corrode metal or plastic
✓ Good rinsing property ✓ Effective at low
✓ Non- corrosive concentrations and unaffected by
✓ Compatible with other materials water conditions
✓ Quick and complete solubility ✓ Safe to health both in diluted
✓ Dissolving actions on food solids and concentrated form
✓ Germicidal action ✓ Deodorizes
✓ Complete water softening power ✓ Compatible with
✓ Non toxic cleaning compounds
✓ Economical to use ✓ Of low persistence

Chlorine

It is the most commonly used sanitizer in Food Processing. The effectiveness of

chlorine depends on several factors:

a. The amount of turbidity and chemicals (e.i., iron, manganese, hydrogen

sulphide ammonia) in the water that ―use up chlorine
b. The concentration of the chlorine solution added
c. The time that chlorine stays in contact with the surface
d. Water temperature and water pH (potential Hydrogen

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 Lesson 1.3 Typical Materials for Cleaning and Sanitizing Supplies

Sponge pad Hydro Chloride

Detergents Bleach

Mop Gloves

Brush Steel wool

https://www.google.com/search?q=brush+for+cleaning&oq=brus&aqs=chrome.0.69i59j69i57j0i433i457j46
i433l2j46i175i199i433j46i433l2.10542j0j7&sourceid=chrome&ie=UTF-8

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Activity 1: Fill Me!

Directions: Identify the following cleaning/sanitizing materials. Write C if it is for cleaning

and write S if it is for sanitizing in the space provided before each number. Write
your answer on a separate sheet of paper.

__________1. Sponge __________5. Chlorine

__________2. Soap (Anti-bacterial) __________6. Steel wool
__________3. Brush __________7. Bleach
__________4. Detergents __________8. Heat

Activity 2. Check Me!

Directions: Confirm if the picture below is used at home for any cleaning activities
by ( / ) checking on the picture ( X ) if it is not. Write your answer on a
separate sheet of paper.

1. Mop 2. Gloves

3. Brush 4. Steel wool

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 5. Sponge pad
6. Hydro Chloride

7. Detergents 8. Bleach

Activity 3. Say It!

Directions: Answer the following questions: Write your answers on a separate sheet of
paper.

1. How will you differentiate cleaning from sanitizing.

2. Why is it necessary to clean and sanitize utensils, tools and equipment before
and after use?

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Directions: Complete the 3-2-1 Chart about your discoveries in cleaning, sanitizing
equipment and materials. Write your answers on a separate sheet of paper.

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``

Posttest
Directions: Read the statements carefully. Write the letter that best describes the
statement. Write your answer in a separate sheet of paper.

1. Which of these refers to the statistical destruction and removal of all living organism?
A. cleaning B. disinfect C. sanitize D. sterilize
2. Which is NOT considered as the cause of microbial contamination?
A. food handlers B. pathogens C. plants D. physical contact
3. Which of the following is NOT a cleaning material or tool?
A. gloves B. mask C. soap D. steel wool
4. Which of these refers to inanimate objects and the destruction of all vegetables cells (not
pores)?
A. cleaning B. disinfect C. sanitize D. sterilize
5. What cleaning process refers to the reduction of microorganisms?
A. cleaning B. disinfecting C. sanitizing D. sterilizing
6. What cleaning method requires total disassembly for cleaning and disinfection?
A. all around cleaning C. manual cleaning
B. clean-out-Place D. mechanical cleaning
7. Which of these are common and cheapest sanitizer found locally in the market?
A. carbon iodide B. chlorine C. sulfur D. quaternary ammonium
8. Which is NOT a typical material for cleaning and sanitizing?
B. detergents B. shampoo C. soap D. sponge
9. Which of the following is not a characteristic of detergents?
A. deodorizer C. for non-corrosive
B. for good wetting capacity D. power to emulsify
10. You have already removed the dirt from the tools and equipment. Why do you still need to
sanitize and disinfect them?
A. washing alone cannot remove the organisms and germs
B. washing with soap and water only removes the adhering dirt
C. washing with soap and water ensures the removal of debris by physical means
D. to effectively kill or destroy all germs and microorganisms which remained after washing
11. What is the reason why you need to sanitize the tools and equipment before and after
use?
A. to avoid corrosion C. to prevent contamination
B. to extend shelf life D. to remove dirt on surfaces
12. Cleaning is to detergents; sanitizing is to;
A. contaminants B. deodorant C. disinfectants D. emulsifier
13. Which of the following is not a characteristic of detergents?
A. non- toxic C. economical for use
B. non- corrosive D. not good rinsing property
14. Which of the following is not a property of sanitizers?
A. low level of toxicity C. easily dissolved in water
B. good rinsing property D. compatible with cleaning compound
15. Which of these is the most commonly used sanitizer in Food Processing?
A. calcium chloride B. chlorine C. sodium chloride D. vinegar

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Pretest Activity 1 Activity 2
1.
2. C 1. C
3. A 2. S Learner’s answer may vary
4. B 3. C
5. B 4. S
6. C 5. S
7. D 6. C
8. B 7. S
9. B 8. S
10. C
11. C
12. B
13. B
14. D
15. D
Activity 3 Posttest
1. C
Learners answers may vary Reflection 2. D
3. B
Learners answers may Vary 4. B
5. C
6. C
7. B
8. B
9. D
10. D
11. D
12. C
13. A
14. B
15. B
Answer Key
Books:
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

Dagoon, Jesse D., (1985) Exploratory Fishery Arts, Manila, Philippines Rex Bookstore

Guzman, Matilde P., Claudio, Virginia S., De Leon, Sonia Y (1986). Basic Foods for
Filipinos. Manila, Philippines: Merriam & Webster Bookstore, Inc.

Hermes-Espejo, Jasmin, (1998) Fish Processing Technology in the Tropics, Tawid

Publications, Quezon City, Philippines

Microsoft ® Encarta ® 2006. © 1993-2005 Microsoft Corporation.

Online
Cleaning materials,accesed,November 19,2020.https://tinyurl.com/y9jzn44b

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Published by the Department of Education, Caraga Region
Schools Division Office of Surigao City
Schools Division Superintendent: Karen L. Galanida
Assistant Schools Division Superintendent: Florence E. Almaden

Development Team of the Self-Learning Module (SLM)

Writer : Grace D. Cortes

Editor : Christine P. Consigna
Evaluators : Vilma L. Gorgonio
Maria B. Menoza
Mary Ann E. Gubaton
Lay-out Artist : Achilles C. Zerda
Management Team : Karen L. Galanida
Florence E. Almaden
Carlo P. Tantoy
Elizabeth S. Larase
Vilma L. Gorgonio

Printed in the Philippines by the Schools Division Office of Surigao City

Office Address : M. Ortiz Street, Barangay Washington
: Surigao City, Surigao del Norte, Philippines
Telephone : (086) 826-1268; (086) 826-3075; (086) 826-8931
E-mail Address : surigao.city@deped.gov.ph

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