TLE 7 | First Quarter Week 3 Module

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UNIT TITLE: FOOD AND FOOD SERVICE
LESSON TITLE: Maintaining Appropriate Kitchen Tools, Equipment and
Paraphernalia
LESSON TARGETS: At the end of the week;
 I can identify various types of chemicals for cleaning and sanitizing kitchen tools,
equipment, and paraphernalia.
 I can clean tools, equipment, and paraphernalia in accordance to standard
operating procedure.
 I can clean and sanitize kitchen tools and equipment.


FAIR USE AND CONTENT DISCLAIMER: The SLM (Self Learning Module) is for
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respective copyright holders. The publisher and authors do not represent nor claim
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contributions to these modules

References: Published by the Department of Education – Region 10

Maintaining a clean work environment is important in

preventing foodborne illness. Foodborne illness or food poisoning is
caused by consuming food contaminated with pathogenic bacteria,
toxins, viruses, and parasites. These harmful microorganisms will
continue to grow on dirty areas and then contaminate food. Not all
surfaces that looks clean is sanitary, so we must always be sure that
we clean and sanitize a work area before starting to prepare our
food. It is not enough to just use soap and other detergents. It is
also important to apply sanitation. If we will do both cleaning and
sanitizing, then we can now assure that the area is safe for food
preparation.
After reading this module, the learners should be
able to:
1. Identify various types of chemicals for cleaning and sanitizing
kitchen tools, equipment, and paraphernalia.
2. Clean and sanitize kitchen tools and equipment following
manufacturer’s instructions.
3. Use cleaning tools, equipment, and paraphernalia in
accordance to standard operating procedures.
Read and understand the content of every topic because you
will be assessed on what have you learned or understood by
answering or performing the activities provided.

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DAY 1
EXPLORE

COVID19 is a very serious matter nowadays. This pandemic urges everyone to observe
proper sanitation to stop the spread of the virus. Proper hand washing therefore is one of the
ways to keep oneself clean and keeps us from being infected. If we do not wash our hands,
we may transfer the virus by touching the kitchen tools and equipment when we cook. Thus,
it is also very necessary to clean and sanitize our kitchen tools and equipment and other
paraphernalia to keep us safe.
Directions: Find 5 words in the puzzle that are found in your kitchen area which need
to be cleaned and sanitized.

A H D R E S S K L U R M
E F Y F G U I R K T A Q
D G C A B I N E T X N B
R B E B H V I F W S G N
A U T E N S I L S J E H
W S V D Q D B O V E N P
E D R L S K C O J G C Y
R E F R I G E R A T O R
S D W E N J M B G A I A
C X F T K D I S H E S O
P I L L O W S O Z P N Z

Process Questions
1. What is the difference between cleaning and sanitizing?
________________________________________________________________________
______________________________________________________.

1. If asked to clean and sanitize kitchen tools, equipment and paraphernalia, what are the
things you need to use if you are asked?
___________________________________________________________________
___________________________________________________________________
__________________________________________________.
TLE 7 | First Quarter Week 3 Module
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Read and Study!

CLEANING AND SANITIZING

Cleaning and sanitizing may be the most important aspect of a sanitation program.
Improperly cleaned and sanitized areas allow harmful microorganisms to be transferred from
one food to another food.
Cleaning is the process of removing unwanted smell, dust, dirt, or stains from
surfaces. Cleaning is done with a cleaning agent that removes food, soil, or other substances
on a food-contact surface. A food-contact surface is the surface of equipment or utensil that
food normally comes into contact. When using cleaning agents, the label must be checked if
the product can be used and does not leave unsafe residue on the food-contact surface.
Cleaning agents are divided into four categories:
1. Detergents are used to wash tableware, surfaces,
and equipment. Detergents can penetrate soil quickly
and soften it. Examples include liquid and paste
dishwashing detergents.

2. Solvent cleaners are used on surfaces where grease

has burned on. Solvent cleaners are often called
degreasers. Ovens, grills and range top are examples of
areas that need frequent degreasing.

3. Acid cleaners are used in removing mineral deposits

and other soils that detergents cannot remove. These
cleaners are often used to remove dirt and stain in
ware washing machines and steam tables.

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4. Abrasive cleaners are used to remove heavy
collected soil that is difficult to remove with detergents.
Some abrasive cleaners also disinfect.

Sanitizing is the process of removing harmful bacteria using heat and water, or
chemicals, or a combination of both. The term sanitary refers to the state of a food contact
surface or utensil where it does not contain microorganisms at a level that would permit the
transmission of infectious disease or compromise food safety. Sanitizers are substances
capable of destroying microorganisms including those bacteria that cause food poisoning and
other diseases.
Sanitizing Methods
1. Heat. There are three methods of using heat to sanitize surfaces – steam, hot water,
and hot air. Hot water is the most common method used in restaurants. If hot water is
used in the third compartment of a threecompartment sink, it must be at least 171°F
(77°C). If a high-temperature ware washing machine is used to sanitize cleaned dishes,
the final sanitizing rinse must be at least 180°F (82°C). For stationary rack, single
temperature machines, it must be at least 165°F (74°C). Cleaned items must be exposed
to these temperatures for at least 30 seconds.

2. Chemicals. Chemicals that are approved sanitizers are chlorine, iodine, and quaternary
ammonium. Different factors influence the effectiveness of chemical sanitizers. The
three factors that must be considered are:
• Concentration - The presence of too little sanitizer is not enough to reduce harmful
microorganisms. Too much can be dangerous.
• Temperature - Generally chemical sanitizers work best in water that is between 55°F
(13°C) and 120°F (49°C).
• Contact time - In order for the sanitizer to kill harmful microorganisms, the cleaned item
must be in contact with the sanitizer (either heat or approved chemical) for the
recommended length of time.
Approved chemical sanitizers:

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Chlorine Iodine Quaternary Ammonium
Chemical Sanitizer Solutions
Chemical Concentration Contact Time
Chlorine 50ppm (parts per million) in water between 75- 7 seconds
100 °F or
(1 tablespoon chlorine mixed with 4 gallons of
water)

Iodine 12.5-25ppm in water that is at least 75 °F 30 seconds

Quaternary Up to 200ppm in water that is at least 75 °F 30 seconds
Ammonium (1 tablespoon mixed with 1 gallon of water)
Compound

A. Three Sink Dishwashing Method

1. Scrape food from utensils and pots.
2. Wash in clean, hot, soapy water.
3. Rinse in clean water not lower than 43 degree Celsius (110 degree Fahrenheit).
4. Sanitize in clean hot water at least 77 degree Celsius (170 degree Fahrenheit for 45
seconds.
5. Air Dry on a corrosion resistant draining rack.

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The Three Sink Dishwashing Method

Note: For sanitizing procedure, follow the recommended chemical solution of using chlorine,

quaternary ammonium and iodine.

B. Cleaning Dishes and Kitchen Utensils by Hand
1. Remove any leftover food from your plates into
the trash or garbage disposal. Tip: Don”t pour any
grease down your drain since it could solidify and clog
your pipes.

2. Fill your sink halfway with hot water and pour 1

tbsp. (15 ml) of dish soap.

3. Work from lightly to heavily soiled dishes. Start by

cleaning drinking glasses then move onto cleaning
your plates and bowls. Lastly, soak and clean any pots,
pans, or other cookware.

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4. Wash your dishes underwater with a sponge or
dishcloth. Keep the dishes underwater as you scrub
them to loosen any stuck-on food.

5. Rinse off the soap with clean hot water. After you
wash a dish, rinse it underneath the hottest water you
can handle until the suds are gone.

6. Let the dishes dry in a rack or on a clean towel. Set

the dishes inside of a drying rack on your counter. If
you don’t have a drying rack, set the dishes upside-
down on a clean towel so they have a chance to dry.

C. Cleaning Dishes and Kitchen Tools Using Dishwasher Machine

1. Remove leftover food on your plates. Try to
remove as much as you can so it doesn’t clog your
dishwasher. After you scrape the food from the
dishes, rinse them in the sink to remove any smaller
pieces that still may be stucked.

2. Put cups, plastics, and bowls on the top shelf of

your dishwasher. Make sure all of your dishes are
dishwasher-safe, or else they may melt or get
destroyed when you run a cleaning cycle.

3. Load plates and cookware on the bottom rack.

Keep large flat pans on the sides or the back of the
bottom rack so it doesn’t block the detergent
compartment. Stand your plates on end so the dirty
side faces the water sprayer.

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4. Put the silverware into the compartment on the
bottom rack or door. Make sure the handles of your
silverware are at the bottom of the compartment so
the dirty parts get cleaned. Leave space in between
each utensil so the water can get in between the
surfaces.

5. Fill the designated compartment with a detergent

made for use in a dishwasher. Avoid using liquid dish
soap since it will leave foamy residue on your dishes.

6. Turn on the dishwasher. Close the dishwasher door,

select the cycle you want to run, and press start. Let
the dishwasher run until it’s completed.

Note:
• Set your dishwasher in normal cycle if you are doing a regular wash.
• Set your dishwasher in delicate cycle if your dishes are lightly soiled or if you
have glassware in your dishwasher.
• Set your dishwasher in heavy duty cycle if you’re cleaning pots and pans.

DAY 2
FIRM-UP
What’s More
Activity 1
Directions A: Identify each statement below whether the process is cleaning
or sanitizing.

1. steaming the used spoons, forks and kitchen tools. ___________________

2. washing the soiled plates with detergent soap._______________________
3. spraying the countertops with chlorine solution.______________________
4. pouring boiling water into the jars._____________________________
5. removing oil from pan using degreasers.________________________
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Activity 2
Directions B: Identify what is referred to in each statement. Choose your answer in
the box below. W
Abrasive cleaners Contact time Sanitizers
Acid cleaners Food-contact surface Hot water
Concentration

1. It refers to the surface that the food normally comes into contact.__________________
2. It is a cleaning agent used to remove heavy accumulations of dirt that are difficult to
remove with detergents.___________________________
3. These are substances capable of destroying microorganisms including those bacteria
that cause food poisoning._________________________
4. It is the most common sanitizing method used in restaurants._____________________
5. It is a factor with the use of chemicals which means too little sanitizer will result in an
inadequate reduction of harmful microorganisms._________________________.

Activity 3:

Directions: Copy and fill in the appropriate procedure or description to complete the
diagram below. Write your answer in your TLE Cookery activity notebook.

Dishwashing Procedure: The Three Sink Method

1. ______ Sink 2 2. ______

s

3 ._______ SANITIZE
WASH

Remove food Use clean

from utensils water not
and pots. lower than 4. _______
43 ° C

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Activity 4 Matching Type
Directions: Match the procedure in Column A with the pictures in Column B. Write
the letter only. Do the activity in your TLE Cookery activity notebook.
Column A Column B
1. Load plates and cookware on the bottom rack.

a
.
2. Fill the designated compartment with a detergent made
for use in a dishwasher.

b
.
3. Get rid of any leftover food on your dishes.

c.
4. Put the silverware into the compartment on the bottom
rack or door.

d
.
5. Run the dishwasher. Close the dishwasher door, select
the cycle you want to run, and press start.

e
.
6. Put cups, meltable plastics, and bowls on the top shelf
of your dishwasher.

f.

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LEARNING TARGET CHECKLIST | Please tick (✓) the option that
best describes your answer.

A = I have problem doing it B = I need help and/or more

examples to do it
C = I can do it but needs mastery D = I can do it well

LEARNING TARGETS A B C D
 I can identify various types of chemicals for
cleaning and sanitizing kitchen tools,
equipment, and paraphernalia.
 I can clean tools, equipment, and
paraphernalia in accordance to standard
operating procedure.
 I can clean and sanitize kitchen tools and
equipment.

Note: This part must be answered by your parent or guardian who supervised your
learning activities.

__________________________________________________________________________
__________________________________________________________________________
__________________________________________________________________________
__________________________________________________________________________
____________________________

PARENT’S SIGNATURE:_____________________
CONTACT NUMBER:________________________

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