SHS

G-11/12

Technical Vocational Livelihood

Home Economics
TVL – Grades 11/12
Module 2: Clean and Sanitize Kitchen Premises
First Edition, 2020

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Published by the Department of Education

Secretary: Leonor Magtolis Briones
Under Secretary for Curriculum: Diosdado M. San Antonio

Development Team of the Module

Writer: Belinda Chavez Rull
Editor: Diana Rose B. Conel
Illustrator/Layout Artist: Grace A. Beltran
Management Team:
Gilbert T. Sadsad, Regional Director
Jessie L. Amin, Assistant Regional Director
Francisco B. Bulalacao Jr., CLMD Chief, ROV
Christie L. Alvarez, Regional EPS in EPP/TLE/TVL
Loida N. Nidea, Schools Division Superintendent
Susan S. Collano, Assistant Schools Division Superintendent (Secondary)
Lynn Z. Padillo, CID Chief/OIC, ASDS (Elementary)
Lalaine V. Fabricante, Division TLE/TVL Coordinator (Home Economics)
 G-11/12

TVL
Quarter 1 - Module 2

Clean and Sanitize

Kitchen Premises (KP)
INTRODUCTION
This module in Technology and Livelihood Education is designed for Grade 9 Cookery
students.

This module is specifically crafted to focus on the different activities that will assess
your level in terms of skills and knowledge with the expectation to demonstrate through the
learning materials.
Your success in this course, Cookery NC II is shown in your ability to perform the
performance standards found in this module.

Objectives

At the end of this lesson, you should be able to:

1. Recognize kitchen premises to be cleaned and sanitized

2. Clean the kitchen area hygienically in accordance with food safety and occupational
health regulations
3. Clean surfaces without damaging property and adversely affecting health
4. Use cleaning agents in sanitizing kitchen premises safely
5. Follow cleaning schedule based on enterprise procedures
6. Follow safety and first aid procedures

Vocabulary List

Chemicals Used for cleaning and sanitizing equipment and kitchen surface

Chlorine A chemical used for cleaning and sanitizing

Clutter Mess, something that are not useful anymore

The risk of contaminating the foods with bacteria or with chemicals used
Contamination
in cleaning
Dishcloth A cloth for washing or drying dishes

Disinfectants Chemical used to disinfect equipment and kitchen surface

Poison Substance that are capable of causing illness or death

Rubbish Bin Container for trash

Sanitizer Substance used to make something clean and hygienic

Ventilation The provision of fresh air to a room
Learning Outcome 2
Clean and Sanitize Kitchen Premises

Pre-Test

Direction: Identify whether the given word/s are Chemical or Sanitizer. Write
Chemical or Sanitizer in the blank provided.

__________1. Alcohol

__________2. UV Light

__________3. Soap

__________4. Ammonia

__________5. Chlorine

Refer to the Answer Key.

What is your score?
 What’s New?
Discover

Lesson Information
Read Lesson Information closely and find out how much
you can remember. Then do Self-Check, Activity and Task
Sheet 1.1 to know how much you have learned.

Types of Sanitizers and Disinfectants

There are various types of chemicals used for sanitizing and disinfecting equipment,
and first aid procedures for accident caused by chemicals.

1. Chemical
a. chlorine
b. carbolic acid
c. ammonia
d. detergents
e. dishwashing liquid
f. timsen
g. soap
h. alcohol
i. boric acid

2. Heat Sanitizer
a. hot water
b. steam
c. dry heat
d. UV light (ultraviolet light)
e. filtration
 Procedure for Disinfecting Premises

a. Preliminary cleaning is required.

b. Apply solution to hand, non-porous surface thoroughly wetting it with cloth,

mop, and sponge. Treated surface must remain wet for 10 minutes. Wipe with dry
cloth.

c. Sponge on mop or allow to air dry.

d. Use a spray device for spray application Spray 6-8 inches from the surface, rub
with a brush, sponge or cloth. Avoid inhaling sprays.

e. Rinse all surfaces that come in contact with food such as exterior of appliances,
tables and stove top with potable water before rinse.

First Aid Procedure Caused by Chemical Poisoning

What to do?
i. If the person has been exposed to poisonous fumes, such as carbon monoxide,
get him or her into fresh air immediately
ii. If the person swallowed the poison, remove anything remaining in the mouth.
iii. If the suspected poison is a household cleaner or other chemical, read the label
and follow instructions for accident poisoning. If the product is toxic, the label will
likely advise you to call the hospital/doctor.
iv. Follow treatment directions given by poison centers.
v. 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 on anything.

The total facility cleaning and maintenance program of a food service department
must be planned to reflect concern for sanitation as “a way of life”. Facility sanitation results
can be obtained through:

• Establishing high standards

• Rigid scheduling of assignments that are clearly understood by workers.
• Ongoing training
• Proper use of cleaning supplies
• Provision of proper materials and equipment to accomplish tasks, and
frequent meaningful inspections and performance reviews.

Regular cleaning of counter tops and floors needs to be done daily and is usually
assigned as part of regular daily duties. Other cleaning tasks that need to be done less
frequently must be scheduled and assigned as needed for instance, daily, weekly, and
monthly. General cleaning of floors, windows, walls and certain equipment should be
assigned to personnel and it is often done in cooperation with the housekeeping and
maintenance departments of the organizations.
Each of the duties on the assignment list must be explained in detail on a written work
sheet 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. This is especially true of meat grinders, slicers, cutting boards, knives, mixers,
peelers, dishwashing machines and stationary can openers in order to prevent any cross-
contamination.

How to Keep Your Kitchen Clean and Safe?

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

1. Remove unnecessary clutter from surfaces. Discard appliances and

gadgets that you don't use any more, as unused appliances would only tend to gather
dust. Be sure that any appliances which are still maintained and used are stored in a
safe place that is out of reach of children.

2. Keep your refrigerator clean and tidy. Before you do your weekly shopping,
remove old and rotten food and clean shelves and racks. Look at expiration dates
and be sure to label any containers of homemade food or leftovers. Don't make a
habit of keeping food for too long in the fridge; rotten food will breed bacteria, and
may even contaminate fresh food that is kept in the same area.

3. Use a rubbish bin with a lid to keep odors out that attracts flies and other
insects. Empty it as soon as it smells, even if it is not yet full. You should ideally do
this every day.

4. Wash and disinfect your rubbish bin once a week. This will ensure that
any germs which might have remained even after you emptied out the rubbish will die
and cannot multiply. Also, this will remove any foul smells which might be emanating
from the trash bin.

5. Use separate chopping boards for different kinds of food. Keep separate
chopping boards for your meat and your vegetables to reduce the spread of bacteria.
Clean the meat chopping board extra carefully, especially after cutting chicken, as
raw food has a higher tendency of containing bacteria.

6. Change the dishcloth you wipe surfaces with 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.
 7. Use a paper towel for any mess that is particularly likely to cause
contamination, such as raw meat or eggs, and anything that has fallen on the
floor. It is better to use cleaning material that you can easily throw out after and
prevent from contaminating other food, instead of using towels or sponges which you
would still be likely to use again afterwards.

8. Keep kitchen floors free from debris and grease by sweeping and
washing regularly. If something has spilled, make sure to mop it right away instead
of letting the mess stay there. Aside from making sure that germs do not use the
spillage as a breeding ground, immediate mopping would also prevent unwanted
accidents such as slipping from occurring.

9. Don't leave dirty crockery and pans to fester where they can attract
harmful bacteria. Wash dishes with hot water and soap as soon as you're done using
them.

10. Wash surfaces that get touched. Periodically wipe doorknobs, handles,
buttons and controls, and light switches in and around your kitchen with cleaning
agents. Even if they seem clean to the naked eye, they may already be harboring
bacteria.

11. Wash your hands before handling food and again if you sneeze or cough,
blow your nose, go to the bathroom, or touch high-use surfaces.

Safety Measures

The following are safety measures that you should do when using cleaning agents:
1. Ensure adequate ventilation.
2. Have knowledge of basic first aid.
3. Wear cotton clothing to cover your limbs and other parts of your body that
might be exposed to the cleaning agent.
4. Wear suitable footwear–it should be closed in and have a steel toe.
5. Wear industrial strength, thick plastic or rubber gloves.
6. Wear protective eye and face wear.

Can you think of any more safety

measures? Let’s go on with the next
topic….
Storage and Security of Chemicals

The following are recommendations for the storage and security of chemicals and
cleaning agents:

1. Keep them in a separate area, away from food and other products.
2. Keep on lower shelves to prevent accidents and to keep chemicals from
falling into food products.
3. Store in a cool, well-lit and well-ventilated room.
4. Do not store near heat.
5. Do not keep punctured aerosol cans.
6. Store chemicals with lids tightly on.
7. Make sure chemicals and other cleaning agents are clearly labeled,
specifying their content and use.
8. Ensure that the use by date or manufactured date is clearly readable.
9. Storage containers should be free of corrosion and moisture.
10. The storage area should be kept secure and locked when not in use.
11. Always store chemicals in designated container.
12. Do not mix chemicals.

How many more can you think of?

Can you cite a situation applying safety
and first aid procedure when accident
happens in the kitchen?

When you accidentally splashed liquid detergent

in your classmate’s eye. You should irrigate the
eye with running water or an eye wash bottle for
at least 15 minutes then cover the eye with a
light gauze eye patch. Then take him to a
hospital or doctor.
 What is it?
Self-Check

Identify the Tools, Equipment and Paraphernalia used in Caregiving.

SeIf-Check #1.1

Direction: True or False. Write True if the statement is correct and write the
correct word/s if the statement is wrong.

1. Use separate knife for different kinds of food.

2. Wash and disinfect your rubbish bin once a day.
3. Keep kitchen floors free from debris and grease by cleaning regularly.
4. Wash your hands before handling food.
5. Change the dishcloth you wipe surfaces with every day.

Refer to the Answer Key.

What is your score?

Whats more?
Enrichment Activity

Classify the Tools, Equipment and Paraphernalia used in Caregiving.

Activity Sheet #1.1

Direction: Make a slogan on proper cleaning and sanitizing kitchen tools,

utensils, equipment and working premises using Oslo paper, coloring materials,
pencil, pentel pen and ruler.

Your box.
slogan will be rated using the scoring rubric below:

SCORE CRITERIA
5 Creatively and neatly done showing much relevance to the given topic
4 Creatively done and neat enough with relevance to the given topic
3 Creatively done and neat enough but no relevance to the given topic
2 Simply done and neat enough but not so relevant to the given topic
1 Poorly done with erasures and irrelevant to the given topic
 What I have learned?
Remember

Task Sheet #1.1

Situation: : You were task to help your parent/siblings in cleaning and sanitizing
kitchen premises after preparation and cooking of foods. Demonstrate properly the
use of the following materials according to what you have learned.

Materials Needed:

• Dish soap
• Hot water
• Double sink or dishpan
• Dishcloths, scrubbers, sponges, steel wool.
• Dish rack for drying.
• Lint-free cloth
• Paper towels

Your performance will be rated using the following rubric:

Dimension P E R F O R M A N C E L E V E L
Excellent Very Satisfactory (2 Needs Improvement No
(4 pts.) Satisfactory pts.) (1 pt.) Attempt Points
(3 pts.) (0 pt.) Earned
1. Use of tools, Uses tools and Uses tools and Uses tools and Uses tools and No
equipment and equipment correctly equipment equipment correctly equipment incorrectly attempt
materials and correctly and and but less and less confidently
confidently at all confidently confidently sometimes most of the time
times most of the
times
2. Application of Manifests very clear Manifests Manifests Manifests less No
procedures understanding of the clear understanding of understanding of the attempt
step- by-step understanding the step-by-step step- by-step
procedure of the step- by- procedure procedure seeking
step procedure but sometimes seeks clarification most of
clarification the time
Works Works Works independently Works independently No
independently independently with ease and but with assistance attempt
with ease and with ease and confidence from others most of
confidence at all confidence most sometimes the time
times of the time
3. Safety work Observes safety Observes safety Observes safety Most of the time not No
habits precautions at all precautions precautions observing safety attempt
times most of the time sometimes precautions
4.Completeness Task is completed Task is Task is nearly Task is started but not No
of Task following the completed completed following completed following attempt
procedures in the following the the procedures in the the procedures in the
activity procedures in project plan project plan
improvement/innova the project plan
tions
5. Time Work completed Work Work completed Work completed No
management ahead of time completed ___(mins./hours/days) ___(mins./hours/days) attempt
within allotted beyond beyond
time
TOTAL POINTS
 Post-Test

Direction: Identify whether the given word/s are Chemical or Sanitizer. Write
Chemical or Sanitizer in the blank provided.

__________1. Alcohol

__________2. UV Light

__________3. Soap

__________4. Ammonia

__________5. Chlorine

Refer to the Answer Key.

What is your score?
 Answer Key

Pre-Test: Self-Check 1.1 Enrichment Remember Post-Test

1. Chemical 1. Chopping board 1.1 1.1 1. Chemical
2. Sanitizer 2. Week Refer to Refer to 2. Sanitizer
3. Chemical 3. Sweeping and Scoring Scoring 3. Chemical
4. Chemical Sanitizing Rubric Rubric 4. Chemical
5. Chemical 4. True 5. Chemical
5. True

References:

➢ Learning Module Cookery Grade 9

K to 12 Basic Education Technology and Livelihood Education, Learning Module
Home Technology-Food Management and Service, pp. 60-68

➢ Payne, June et.al (2010). Thesis; Introduction to Food service, South Asia, Pearson
Education PTE. LTD,

➢ Wayne, Gisslen, (2007). Professional Cooking, John Wiley & Sons Inc.

• De Leon, Gatchalian, M. S.Y., Introduction to Food Technology

pp. 336-374

• Chavez, Libia L., et.al., (2006). Basic Foods for Filipinos, 4th edition.

• De Leon, Sonia Y. et al, (1999). Basic FOODS for Filipino, pp. 495-500

• Sandoval, Maria Teresa G., (1993). Culinary Arts 3 and 4, pp. 85-86.

• De leon, Sonia Y., Ph. D. et al, (1999). Basic Foods for Filipinos 3rd Edition, pp.
420-429

• Llgas, Avelina I., et al., Home Technology Food Management and Service I, pp. 62-
63.

• De Leon, Sonia Y. et al, (1999). Basic FOODS for Filipino, pp. 420-432.

• Lewis, Dora S., et al., (1955). Family Meals and Hospitality, pp. 41-48.

• De Guzman, Ines Alcantara, Suratos, Ceasar P., Technology and Home

Economics Third Year, pp 86 -89. Saint Bernadette Publications, INC. 1997

• Google chrome dictionary and Wikipedia