Floors , walls, ceilings,

counters, tables, and chairs

should be cleaned
regularly.
Vermin and rodents should
be eliminated from the
kitchen premises.
Disposal of garbage and
rubbish should be done
daily.
Adequate employee
supervision as well as a
program of educating
employee on sanitation should
be maintained .
Procedure in washing
dishes, Cooking
Utensils, Glassware ,
and Flatware
1. Scraping and removal of leftover food
and waste from soiled dishes.
2. Pre-rinsing the dishes in lukewarm or
cold water to remove food particles or
dirt that otherwise may “bake” on
during the washing process.
3. Washing in clean water at 140°F or
higher at least 2 minutes.
4. Soaking ,which often may come first,is
also employed in washing pots and
pans,silverware, or dishes with heavy
food coatings or grease.
a. Washing Cooking Utensils
b. Washing Glassware
c. Storage of Clean Dishes and Utensils
 Cleaning Equipment,
Supplies , Materials and
Cleaning Chemicals
1. Floor Polisher
2. Wet and Dry Vacuum Cleaner
3. Cart or Trolley
4. Scouring Pads
5. Wiping Cloths
6. Mops with handle
7. Ceiling Broom
8. Trash Bag
9. Soft Brooms and stick broom
10. Sponges
11. Bucket
12. Insect Sprayer
13. Insecticides
14. Disinfectant
15. Drain cleaners
16. Degreaser
General Rules in Using and
Cleaning Kitchen Equipment
 Performance Task:(individual)
Instructions: and each pair will demonstrate the
following procedure and take a video
presentation for your output.
1. Steps in washing dishes, cooking utensils and
flatware.
2. Segregation and disposal of garbage.
3. Cleaning kitchen floors, walls, and work
surfaces using the appropriate cleaning
supplies, materials, and equipment.
Your output will be rated using the
scoring rubric to be send in your Google
Classroom.