Sanitizing

Tools,
Equipment,
Instruments
and Utensils
Week 3
LO 2. Use tools, equipment, instruments and utensils by
following the standard procedures. (TLE_AFFP7/8 UT-
0b-2)

2.4. Follow procedures in sanitizing tools, equipment,

instruments, and utensils
 In this lesson you will learn to follow procedures in sanitizing
and disinfecting tools, equipment and utensils. Sanitizing and
disinfecting will destroy all germs and microorganisms which were
not removed after washing with soap and water.
 • minimizing product rejection, return and
complaints due to defects resulting from the use of
defective or inappropriate tools, equipment and
utensils.
Proper • lengthening product shelf life due to the reduction
of contamination resulting from the use of
cleaning and properly sanitized and disinfected tools, utensils
and equipment.
disinfecting • reducing the risk on food poisoning due to the use

leads to: of sanitized tools, equipment and utensils.

• facilitating preventive maintenance which
includes checking the machine temperature,
hydraulic fluid, wear and surface condition, crack,
leak detection, vibration, corrosion and electric
insulation.
 The use of sanitizing agents leads to effective
sanitation of tools, equipment and utensils. Sanitation
with the use of physical and chemical sanitizing
agents will kill residual microorganisms that remain
after cleaning. The removal of dirt or Cleaning by
washing with soap and water is very important as it
ensures debris by physical and/or mechanical means.
 Clean water is to be used to finally wash and
rinse all utensils, tools and equipment.
Sanitizing or disinfecting, on the other hand,
rids or reduces the number of micro-organisms
on surfaces where food meets. It cannot be
accomplished until surfaces where foods are
processed are clean. Moreover, it cannot be
effective without a good pest control program.
 Cleaning alone by washing is not capable of totally eradicating microbes,
germs, and viruses, hence the need to use sanitizing agents. Some sanitizing
agents are detergent solution for scrubbing surfaces of processing tables,
150– 200 ppm chlorinated water for sanitizing. All tools and utensils are also
cleaned and sanitized with the use of detergent solution rinsed with tap water
before sanitizing with 150 – 200 ppm chlorinated water by soaking.
 Chlorine is one of the cheapest and most easily available sanitizers in
the market. It is popularly used in the treatment of water for both
household and plant.
Guide in Cleaning and Sanitizing
Equipment and Instruments
A. Procedure in Cleaning tools,
equipment, instruments and
utensils

1. Wash all the equipment or instruments

with soap.
2. Rinse with clean water.
3. Sanitize by dipping into approved
sanitizer solution.
4. Remove from the solution.
5. Allow to air dry.
B. Procedure in Sanitizing tools,
equipment, instruments and utensils

1. Prepare all the materials needed.

2. Measure a certain amount of chlorine
and water.
3. Mix and dip the
equipment/instruments in the mixture.
4. Remove from the sanitizing solution.
5. Dry thoroughly.
Directions:

Arrange the procedure in cleaning and sanitizing tools, equipment,

instruments and utensils by writing numbers 1-5 according to correct
sequence. Write your answers on a separate sheet of paper.
A.Cleaning Equipment and Instruments

1. _____Allow to air dry.

2. _____Sanitize by dipping into approved sanitizer
solution.
3. ____Remove from the solution.
4. _____Wash all the equipment or instruments with
soap.
5. ______Rinse with clear water.
B. Procedure in Sanitizing

1. _____Prepare all the materials needed.

2. _____Measure a certain volume of chlorine and water.
3. _____Dry thoroughly.
4. _____Remove from the sanitizer solution.
5. _____Mix and dip the equipment/instruments into the
mixture.
A. Directions:
Answer the following Observation Guide about reminders for cleaning
and sanitizing tools, equipment, instruments and utensils. Choose
appropriate legend if you practice the following reminders at home and
write your answers on a separate sheet of paper.

LEGEND = 4-ALWAYS
3-MOST OF THE TIME
2-SOMETIMES
1-SELDOM
0-NEVER
____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, use
hot water.
____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, use a 20–30 ppm chlorine solution sprayed onto
the equipment and leave overnight. If a short contact time is desired, use a 75-100 ppm chlorine
solution, 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.
B. Directions: Demonstrate the procedure in cleaning
equipment and instruments and in sanitizing using any of the
following modes:

1.Video-demonstration (3-5 minutes). Video must have your

name, grade/section

2. Compilation of actual photos including materials, tools and

procedures must use the following format:
B.1 Before;
B. 2 During;
B.3 After
3. If option A or B is not available, you may prepare a one page learning
experiences with five to ten sentences. Follow the steps from the rubric
provided.
Directions:
Write an essay with 20 sentences on the importance of cleaning and
sanitizing tools, equipment, instruments and utensil in your household tasks
and activities. Write your answers on a separate sheet of pad paper. Use the
following rubric as your guide.
Directions: The following reminders are about cleaning and
sanitazing tools, equipment, instruments and utensils, write
TRUE if the statement is correct, write FALSE if the statement
is wrong. Write your answers on a separate sheet of paper.
______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 wash it.
______4. Rinse the surfaces to be cleaned with high pressure
water. If oils or fats are involved, used hot water.
______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 60oF.
______7. If application of germicide is necessary, use a 40–50 ppm chlorine
solution sprayed onto the equipment and left overnight. If a short contact time
is desired, use a 75-100 ppm chlorine solution, 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.
Directions: Complete the statements by choosing the
appropriate word/s about cleaning and sanitizing tools,
equipment, instruments and utensils on the word pool
below. Write your answers on a separate sheet of paper.
 soap and
chlorine 20–30 ppm 150-200 ppm
water
high
defective
poisoning contamination pressure
food
water
1. Minimizing product rejection, return and complaints due
to defects resulting from the use of ________________ or
inappropriate tools, equipment and utensils.
2. Lengthening product shelf life due to the reduction of
________________resulting from the use of properly
sanitized and disinfected tools, utensils and equipment.
3. Reduction of the risk on ________________due to the
use of sanitized tools equipment and utensils.
4. If application of germicide is necessary, use a________________ ppm
chlorine solution sprayed onto the equipment and leave overnight. If a
short contact time is desired, use a 75-100 ppm chlorine solution, but
such germicide should be rinsed from the surface after a few minutes.
5. Rinse the surfaces to be cleaned with ________________. If oils or
fats are involved, used hot water.
6. Cleaning by washing with________________ is very important as it
ensures debris by physical and/or mechanical means.
7. ________________is one of the cheapest and most easily available
sanitizers in the market.