NOT

9
Technology and
Livelihood Education
Quarter 1, Wk.1 - Module 1
(Clean, sanitize, and store kitchen tools and
equipment)

Department of Education ● Republic of the Philippines

Technology and Livelihood Education- Grade 9
Alternative Delivery Mode
Quarter 1, Wk.1 - Module 1: (Clean, sanitize, and store kitchen tools and
equipment)
First Edition, 2020

Republic Act 8293, section 176 states that: No copyright shall subsist in any work
of the Government of the Philippines. However, prior approval of the government agency or
office wherein the work is created shall be necessary for exploitation of such work for profit.
Such agency or office may, among other things, impose as a condition the payment of
royalty.

Borrowed materials (i.e., songs, stories, poems, pictures, photos, brand names,
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Every effort has been exerted to locate and seek permission to use these materials from
their respective copyright owners. The publisher and authors do not represent nor claim
ownership over them.

Published by the Department of Education – Division of Iligan City

Schools Division Superintendent: Roy Angelo E. Gazo, PhD.,CESO V

Development Team of the Module

Author: Rudolfo T. Gaite, Jr.
Reviewers: Fidelyn Gomez
Illustrator and Layout Artist: None
Management Team
Chairperson: Roy Angelo E. Gazo, PhD, CESO V
Schools Division Superintendent

Co-Chairpersons:
Nimfa R. Lago,PhD, CESE
Assistant Schools Division Superintendent

Members
Henry B. Abueva OIC-CID Chief
Blair D. Castillon, EPS-EPP/TLE
Sherlita L. Daguisonan, LRMS Manager
Meriam S. Otarra, PDO II
Charlotte D. Quidlat, Librarian II
Printed in the Philippines by
Department of Education – Division of Iligan City
Office Address: General Aguinaldo, St., Iligan City
Telefax: (063)221-6069
E-mail Address: [email protected]
 9
Technology and
Livelihood
Education
Quarter 1, Wk.1 - Module 1
(Clean, sanitize, and store kitchen tools
and equipment)

This instructional material was collaboratively developed and reviewed

by educators from public and private schools, colleges, and or/universities.
We encourage teachers and other education stakeholders to email their
feedback, comments, and recommendations to the Department of Education
– Iligan City at [email protected] or Trlrfax (063) 221-6069.

We value your feedback and recommendations.

Department of Education ● Republic of the Philippines

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 Table of Contents

What This Module is About ....................................................................................................................... i

What I Need to Know .................................................................................................................................. ii
How to Learn from this Module .............................................................................................................. iii
Icons of this Module ................................................................................................................................... iii

What I Know ................................................................................................................................................iv

Lesson 1:
Cleaning and Sanitizing ............................................................................................................. 1
What I Need to Know..................................................................................................... 1
What I Know..................................................................................................1
What’s New ................................................................................................................... 2
What Is It ........................................................................................................................... 5
What’s More.............................................................................................17, 19
What’s New..................................................................................................22
What I Have Learned..................................................................................................... 23
What I Can Do ................................................................................................................. 25

Summary...........................................................................................................................26

Key to Answers ...................................................................................................................................... 27

References ............................................................................................................................................... 29
This page is intentionally blank
What This Module is About

This module is about the first learning competencies that a learner must learn,
understand and master before engaging in the essentials of cooking principles and
applications In COOKERY NC II.

As the first module of learning, this will help learners understand and master the
basics of cleaning, sanitizing and storing properly kitchen tools, equipment and kitchen
premises. At the beginning, learners will be taught of the basic vocabularies and
terminologies used in the industry. You will learn old and new words and their meaning in
order to help you understand the contexts of this module.

Later, this module will provide you with the basic principles and procedures of
cleaning, sanitizing and storing kitchen tools and equipment as well as cleaning the kitchen
premises (areas) as well especially that the most dangerous enemy of humanity is infection
caused by viruses, bacteria and other micro-organisms.

Inside this module will be series of reading materials also known as Information
Sheets where the learners will study and learn about the lessons/topics. Before you start
reading, you will have to answer first the pre-test(s) in order to check your prior knowledge
which is the process of Recognizing Prior Learning (RPL) which means, your previous
learning will help in your study of this module.

After reading the Information Sheets, you will then answer the Activity Sheets or
Assessment Sheets in order to measure your understanding of the topics/lessons. All the
answers are found in the information sheets. The Activity/Assessment Sheets contains
multiple types of test from easy, moderate to difficult that will chart and measure the level of
your progress. You can choose to answer any level or all of the levels. The learner must
complete a specific Assessment Level as a requirement to complete the lesson as well as
the module. Your progress will be checked/evaluated and followed-up by your
teacher/instructor.

After finishing the first lesson and completing the assessment, the learner is free to
proceed to the next lesson and the same experience repeats until you finally complete the
entire course. At the end of the module, the learner will receive a Certificate of Completion
(COC) that will be validated by his/her completion of all the Required Assessment Sheets.

So, good luck learner and enjoy your journey to the exciting world of COOKERY NC
II!!!
 What I Need to Know

The following are the objectives that every learner must accomplish after this
module:

1. Identify the chemicals to be utilized in cleaning and sanitizing kitchen tools and
equipment;
2. Prepare cleaning agents in accordance with manufacturer’s instruction;
3. Clean and and sanitize kitchen tools in accordance with prescribed standards;
4. Store cleaned kitchen tools and equipment safely in designated space.

This module will only deal with the aspects of cleaning, sanitizing and storing
kitchen tools and equipment.
How to Learn from this Module
To achieve the objectives cited above, you are to do the following:
• Take your time reading the lessons carefully.
• Follow the directions and/or instructions in the activities and exercises diligently.
• Answer all the given tests and exercises.

Icons of this Module

What I Need to This part contains learning objectives that

Know are set for you to learn as you go along the
module.

What I know This is an assessment as to your level of

knowledge to the subject matter at hand,
meant specifically to gauge prior related
knowledge
What’s In This part connects previous lesson with that
of the current one.

What’s New An introduction of the new lesson through

various activities, before it will be presented
to you

What is It These are discussions of the activities as a

way to deepen your discovery and under-
standing of the concept.

What’s More These are follow-up activities that are in-

tended for you to practice further in order to
master the competencies.

What I Have Activities designed to process what you

Learned have learned from the lesson

What I can do These are tasks that are designed to show-

case your skills and knowledge gained, and
applied into real-life concerns and situations.

II
 What I Know

In this module, you will answer series of Pre-tests before starting to read your new
topic and or lesson/s. This will help your teacher/instructor assess your readiness in studying
the lesson/topic through your pre-test score. If your score is below the average, this means it
is normal for you to proceed and continue to study the lesson. If your score is above the
average, then you can finish the lesson in a short time with less difficulty.

During your encounter with the topic and or lesson, there are reading materials called
Information Sheets. These information Sheets are the foundation of your learing experience
in the module. After every Information Sheets, you will also answer series of assessments
with varying degree of difficulty/category such as EASY, MODERATE and DIFFICULT. The
learner must choose to answer one (1) category in order to pass the assessment and the
lesson itself. The learner may also choose to answer all the categories and the result of one
category will not affect the other. For example, if you pass the EASY category and failed on
the MODERATE, the learner is still considered PASSED or COMPETENT in the lesson. If
the learner passed all the categories, he/she will be given a special citation/merit for his/her
achievement.
This page is intentionally bla
 Lesson Title of the Lesson:
1 CLEANING AND SANITIZING KITCHEN
TOOLS AND EQUIPMENT

What I Need to Know

After this module, each learner must be able to:

1. Identify the chemicals to be utilized in cleaning and sanitizing kitchen tools and
equipment;
2. Prepare cleaning agents in accordance with manufacturer’s instruction;
3. Clean and and sanitize kitchen tools in accordance with prescribed standards;
4. Store cleaned kitchen tools and equipment safely in designated space.

What I Know

Before you start with the lesson, let us first check on what do you know.

PRE-TEST.

Instruction. Read each item carefully. Choose and write the correct answer on the answer
sheet. DO NOT WRITE ANYTHING IN THE MODULE!

1. This is the process of mechanically removing particles such as dirt on the surfaces.
House keeping General cleaning Sanitizing Cleaning

2. This is the art and science of minimizing and/or eliminating clutter or wastes.
4S 5S 6S 7S

3. Temperature and Chemicals are used in which process?

Cleaning Sanitizing Cooking Eating

4. This Japanese word that means “sort”.

Seiri Seiton Seiso Seiketsu

5. Seiton means
Sustain Standardize Shine Set in order

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 6. This includes activities like cleaning the workplace, maintaining its pleasant
appearance abd using preventive step to keep workplaces tidy and clean.
Safety Sustain Shine Standardize

7. It refers to the long term goal or “shitsuke”.

Sort Sustain Set in order Shine

8. It is the method of establishing a new workplace norm by providing reminders, setting

workers’ expectations, responsibilities and the conduct of routine inspections and
regular site checks.
Standardize Set in order Sort Safety

9. The additional step which focuses on identifying hazards and setting preventive
controls to keep workers safe suring work operations.
Safety Health Health and Safety Legislation

10. It is a multidisciplinary field concerned with the safety, health, and welfare of people
at work.
6S Occupational Health and Safety Laws Health and Safety

Good Luck!!

Note: Have your asnwers checked by your teacher/instructor for your pre-test
assessment.

What’s New

INFORMATION SHEET 1.1. CLEANING AND SANITIZING.

GLOSSARY (ASEAN 2012):

1. Abrasive materials Material(s) used for scatching surfaces like steel wool,
scrubs and coarse sponges.
2. Acidic medium/chemicals Acidic chemicals such as vinegar, muriatic acid, etc. used
for cleaning and disinfecting.
3. Biofilm Composite materials of grease and detergent resulting from
improper cleaning procedures.
4. Bleach/bleaching Sodium hypochlorite and other chlorine-based chemicals
agents/chemicals used in diluted solution with water that is used for removing
stains, cleaning, disinfecting/sanitizing surfaces. Must be
used with caution due to its volatile nature.
5. Cleaning The process of removing particles (solid/liquid) from the
surfaces.
6. Cleaning cloth Cloth that is used just for cleaning. Not to be used for food
production.

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7. Cleaning Equipment Any piece of equipment designed for the specific use of
cleaning including vacuum cleaners, mops etc.
8. Cleaning Schedule A plan to schedule cleaning of all equipment and utensils
within the premises used to produce food. Also states when
to clean the building and surrounds where the food
production is carried out
9. Cleaning Utensils Small pieces of equipment, like brooms, scourers,
scrubbing brushes, mops, buckets
10. Detergent Specific liquids, sprays, powders etc. used in the process of
cleaning
11. Kitchen Equipment Large equipment used to cook food like stoves, cool rooms,
normally fixed in place
12. Kitchen Utensils Small utensils used in the kitchen for food production,
spoons, knives, ladles
13. Legislation Refers to any pieces of law or regulations.
14. Material Safety Data Refers to the information sheet included in every chemicals’
Sheet (MSDS) packaging showing its safety handling, usage procedure
and remedy in cases of accidents.
15. Production Area Area where food is processed for human consumption.
16. Personal Protection Gloves, face masks, eye protection, aprons, hats: clothing
Equipment (PPE) or apparel that protects person from harm while using harsh
chemicals.
17. Sanitize To make clean, remove bacteria to safe level.
18. Storage Area Place where food is stored prior to processing and after
processing.
19. Warning Signs Devices used to inform or warn.
20. Waste Disposal Removal of rubbish from food production area.
21. Waste Segregation The separation of waste in terms of biodegradability,
recyclability/reusability and disposal.

According to an old adage, “Cleanliness is next to Godliness”. Indeed, everybody is

concerned with being clean. Cleaning is the process that span the whole aspect of human
life. Hygiene is a state were humans clean their body to prevent any discomfort and
diseases. Household and workplaces also requires cleaning and the process of cleaning
varies on their respective specific requirements. Cleaning refers to “ the action of making
something clean, especially inside of house ” (Oxford Languages, 2020). It is “ the activity of
removing dirt from things and places especially in the house “ (Cambridge English
Dictionary, 2020). “It is the process of removing unwanted substances, such as dirt,
infectious agents, and other impurities from an object or environment (Wikipedia, Internet).

No matter what the meaning is, it simply means the removal of dirt. Why is cleaning
important? Is cleaning enough? Cleaning is very important but it is NOT ENOUGH! Cleaning
is just the removal of the basic solid and liquid particles from a surface or an object. Although
an object or area is considered clean but it does not entirely mean it is SAFE! Aside from the
process of cleaning, sanitizing is another process that you will need to consider.

Sanitizing is defined as cleaning something to make it free from bacteria or disease

causing elements (yourdictionary.com). Sanitation is the process of making something
completely clean and free from bacteria (Cambridge English Dictionary, 2020). So, if
cleaning is about removing dirt, sanitizing is about removing microorganisms. Sanitizing will
also mean sterilizing. Cleaning and sanitizing has to be done together in order to make
something clean and safe.

3
 Cleaning and sanitizing always go together before during and after every activity. In
Cookery, these two are indispensable and inseparable! If you don’t clean your kitchen
properly, germs and bacteria can start to grow – and quickly, too! (cleanipedia.com).

Before your start cleaning, you need to know the following:

1. Plan you Cleaning Activity;

2. Make a Cleaning Schedule;
3. Identify the PPEs to be used during the cleaning process;
4. Identify the chemicals to be utilized in cleaning and sanitizing kitchen tools and
equipment;
5. Prepare cleaning agents in accordance with manufacturer’s instruction;
6. Clean and and sanitize kitchen tools in accordance with prescribed standards;
7. Store cleaned kitchen tools and equipment safely in designated space.

In this module, you will only deal with cleaning, sanitizing and storing kitchen tools
and equipment. The cleaning and sanitizing of the kitchen premises will be discussed in
the next module.

The first module of the course Cookery NC II is the “Clean and Maintain Kitchen
Premises”. As you progress with the entire course, the aspect of cleaning and sanitizing
is as important as cooking itself. Basically, when cooking you will need cooking tools and
equipment also known as kitchen tools and equipment and these will be be required to
be clean before, during and after usage.

In Cookery, you yourself will do the cleaning and everything must be clean and safe!
When planning the cleaning schedule, you will need to consider (@ASEAN, 2012):

1. When (time frame) everything is to be cleaned;

2. How (procedure) everything is to be cleaned;
3. Who (persons involved) is to clean;
4. How often (frequency) everything will be cleaned;
5. What/which cleaning chemicals and cleaning tools and equipment are to be
used during the cleaning;
6. Occupational Health and Safety and 6 S measures and procedures to be
used when performing the cleaning and sanitizing process.

Figure 1. Clean and sanitized workplace.

4
 What Is It

Below is a suggested sample template of a cleaning schedule. When preparing for a

cleaning activity, it is very important to have also an evaluation tool. Study the template
below as your guide (@asean, 2012).

CLEANING INSPECTION SCHEDULE FOR KITCHEN TOOLS AND EQUIPMENT

Inspection Date: Area In-Charge:

Instruction. Please put a check on the item(s) cleaned and write applicable remark(s).
# Items Schedule Remarks
Mon Tues Wed Thurs Fri Sat Sun
1 Glasses
2 Cups
3 Spoons
4 Forks
5 Plates
6 Saucers
7 Utility plates
8 Bowls
9 Knives
10 Chopping boards
11 Peelers, can/bottle
openers, graters,
tenderizers, etc.
12 Tabletops, counters,
work tables
13 Sinks
14 Plate/Glass racks
15 Stoves and gas ranges
16 Refrigerators
17 Freezers
18 Salamander grills
19 Microwave oven
20 Oven hoods
21 Cupboards/cabinets
22 Garbage bins

Checked by: Signature:

5
Below is a sample of the rating sheet for evaluating the cleaning process (@ASEAN, 2012).

CLEANING SCHEDULE EVALUATION SHEET

(FOR KITCHEN TOOLS AND EQUIPMENT)

Inspection Date: Area In-Charge:

Instruction. Please refer to the rubrics below for the point assignment.
# Items Schedule Remarks
Mon Tues Wed Thurs Fri Sat Sun
1 Glasses
2 Cups
3 Spoons, ladles, turners
4 Forks
5 Plates
6 Saucers
7 Utility plates
8 Bowls
9 Knives
10 Chopping boards
11 Peelers, can/bottle
openers, graters,
tenderizers, etc.
12 Tabletops, counters,
work tables
13 Sinks
14 Plate/Glass racks
15 Stoves and gas ranges
16 Refrigerators
17 Freezers
18 Salamander grills
19 Microwave oven
20 Oven hoods
21 Cupboards/cabinets
22 Garbage bins
Total Score Final Ave.
Rating:
Rating Equivalent
Checked by: Signature:
Cleaning Rating Rubrics:
Rating Criteria Rating Criteria
0 For item not cleaned and sanitized 2 For item sanitized but not
cleaned
1 For item cleaned but not sanitized 3 For item cleaned and sanitized
Rating Equivalent:
Not Yet Competent Competent
0 - 22 Failed 41- 66 Satisfactory
21- 44 Needs Improvement 61 - 88 Very Satisfactory

6
This is a sample of a cleaning schedule for most of the kitchen tools and equipment as
reference and can be subjected for improvement (@ASEAN, 2012).

CLEANING SCHEDULE FOR KITCHEN TOOLS AND EQUIPMENT

# ITEM WHEN HOW WHAT WITH

1 Glasses After use Remove soil, wash Commercial
in hot water and dishwasher
detergent and rinse
in hot water. Allow to
air dry
2 Cups After use Remove soil, wash Commercial
in hot water and dishwasher
detergent and rinse
in hot water. Allow to
air dry
3 Spoons, ladles, turners After use Remove soil, wash Commercial
in hot water and dishwasher
detergent and rinse
in hot water. Allow to
air dry
4 Forks After use Remove soil, wash Commercial
in hot water and dishwasher
detergent and rinse
in hot water. Allow to
air dry
5 Plates After use Remove soil, wash Commercial
in hot water and dishwasher
detergent and rinse
in hot water. Allow to
air dry
6 Saucers After use Remove soil, wash Commercial
in hot water and dishwasher
detergent and rinse
in hot water. Allow to
air dry
7 Utility plates After use Remove soil, wash Commercial
in hot water and dishwasher
detergent and rinse
in hot water. Allow to
air dry
8 Bowls After use Remove soil, wash Commercial
in hot water and dishwasher
detergent and rinse
in hot water. Allow to
air dry
9 Knives After use Remove soil, wash Commercial
in hot water and dishwasher
detergent and rinse
in hot water. Allow to
air dry

7
 CLEANING SCHEDULE FOR KITCHEN TOOLS AND EQUIPMENT

# ITEM WHEN HOW WHAT WITH

10 Chopping boards After use Remove soil, wash Commercial
in hot water and dishwasher
detergent and rinse
in hot water. Allow to
air dry
11 Peelers, can/bottle After use Remove soil, wash Commercial
openers, graters, in hot water and dishwasher
tenderizers, etc. detergent and rinse
in hot water. Allow to
air dry
12 Tabletops, counters, End of Class Remove food Scraper, hot soapy
work tables particles with a water, Use
clean cloth and “panclean”, clean
wash with warm damp cloth or
soapy water disposable cloth,
including sides and gloves and sanitise
front of bench. Rinse with “J512”to MSDS
with clean warm
water, spray on
sanitiser and allow
to dry
13 Sinks End of Class Remove food Scraper, hot soapy
particles with a water, Use
clean cloth and “panclean”, clean
wash with warm damp cloth or
soapy water disposable cloth,
including sides and gloves and sanitise
front of bench. Rinse with “J512”to MSDS
with clean warm
water, spray on
sanitiser and allow
to dry
14 Plate/Glass racks After use Remove soil, wash Commercial
in hot water and dishwasher
detergent and rinse
in hot water. Allow to
air dry
15 Stoves and gas ranges End of Class Remove loose Scotch Brite Pad,
debris with Scotch clean cloth, “J512”
Brite pad. Wash sanitiser to MSDS,
stove with hot soapy “pan clean” bucket
water. Using clean rubber gloves and
cloth wipe stove top, paper towel.
front and side
16 Refrigerators Weekly Remove food Hot soapy water, Use
residue or spillages. “panclean”, clean
Wipe door handles. damp cloth or
Clean shelving and disposable cloth,
rubber seals. Wash gloves and sanitise
shelves, walls and with “J512” to MSDS,
floors with hot soapy Mop bucket, “Stride”
water using or “Breakup” to
“Breakup” or MSDS, handscraper
“Stride”. Apply
sanitiser and allow
drying

8
 CLEANING SCHEDULE FOR KITCHEN TOOLS AND EQUIPMENT

# ITEM WHEN HOW WHAT WITH

17 Freezers Weekly Remove food Hot soapy water, Use
residue or spillages. “panclean”, clean
Wipe door handles. damp cloth or
Clean shelving and disposable cloth,
rubber seals. Wash gloves and sanitise
shelves, walls and with “J512” to MSDS,
floors with hot soapy Mop bucket, “Stride”
water using or “Breakup” to
“Breakup” or MSDS, handscraper
“Stride”. Apply
sanitiser and allow
drying
18 Salamander grills End of Class Remove loose Scotch Brite Pad,
debris with Scotch clean cloth, “J512”
Brite pad. Wash sanitiser to MSDS,
stove with hot soapy “pan clean” bucket
water. Using clean rubber gloves and
cloth wipe stove top, paper towel.
front and side
19 Microwave oven Weekly Remove food Microfiber cloth
residue or spillages.
Wipe door handles.
Clean shelving and
rubber seals. Wash
shelves, walls and
floors with hot soapy
water using
“Breakup” or
“Stride”. Apply
sanitiser and allow
drying
20 Oven hoods End of Class Remove loose Scotch Brite Pad,
debris with Scotch clean cloth, “J512”
Brite pad. Wash sanitiser to MSDS,
stove with hot soapy “pan clean” bucket
water. Using clean rubber gloves and
cloth wipe stove top, paper towel.
front and side
21 Cupboards/cabinets Weekly Wipe around all Hot soapy water, Use
shelves. Remove “panclean”, clean
and dust soil with a damp cloth or
clean damp cloth. disposable cloth,
gloves and sanitise
with “J512” to MSDS
22 Garbage bins End of Class Remove wheelie bin Clean bin liner
and place in
laneway marked “full
bins” and collect
clean bin with bin
liner

9
EVALUATION TOOLS IN ASSESSING CLEANING AND SANITIZING ACTIVITY

When evaluating trainee(s) performing cleaning and sanizing kitchen tools and
equipment, it is very important if the activity is done or not and to what extent. Below is a
sample observation and rating tool in assessing learner(s) performing an activity (@ASEAN,
2012).

CLEANING AND SANITIZING OBSERVATION AND RATING SHEET

Name of Date of
Examinee: Observation:
During the activity, did I...
Performance Criteria: yes no Remarks
1. made a cleaning schedule prior to
cleaning?
2. identified the kitchen tools and
equipment to be cleaned?
3. made a cleaning plan for each
kitchen tool and equipment?
4. identified the cleaning tools to be
used?
5. identifed the cleaning
chemicals/agents to be used?
6. cleaned properly each tool?
7. cleaned properly each equipment?
8. identified the proper sanitizing agent
to be used?
9. sanitized the tools properly?
10. sanitized the equipment properly?
11. observed OHS during the cleaning
and sanitizing activity?
12. used the proper PPE during the
cleaning and sanitizing activity?
13. applied first aid during an incident
involved during the cleaning and
sanitizing activity?
14. stored properly the cleaned tools?

Over-all Rating based on items

Competent: Not yet Competent:
Name of Date of Evaluation:
Evaluator:

10
CLEANING AND SANITIZING KITCHEN TOOLS

Now that you have planned your cleaning activity with your cleaning schedule, you
have also identified which kitchen tools and equipment that requires cleaning after its usage.
According to your cleaning schedule, there were suggested cleaning tools, equipment and
chemical that will make your activity manageable and efficient. You must also consider the
nature of your kitchen tools. Your kitchen tools varies according to its composition, some are
made of wood, some plastics and most are metals and alloys. Surely, they require different
sets of preparations (@ASEAN, 2012).

For cleaning kitchen tools and equipment, you will need the following:

1. Soap and Detergents – commercially available cleaning agent that primarily contains
surfactants. These can come in powdered, liquid and bar forms.

2. Cleaning pads, sponges, brushes and scourers – these will provide the
cleaning action with the soap/detergents in removing dirts,
grease and other impurities.

3. Cleaning PPEs for your protection such as rubber gloves and masks.

4. Cleaning chemicals such as bleach, glass cleaner, grease remover, acids and other
substances such as bicarbonates.

5. You will need to follow the cleaning instructions and handling of these chemicals
based on the provided Material Safety Data Sheet (MSDS) as well as the procedures
to be followed when preparing cleaning solutions/formula.

11
 6. First aid kit in cases of accidents. Cleaning sometimes involves accident, therefore, it
is better safe than sorry.

In identifying chemicals and tools to be utilized in cleaning and sanitizing kitchen

tools and equipment, it is also important to consider the appropriateness of its nature so as it
will not cause any damage to the tools and equipment it is intended to clean (@ASEAN,
2012). For example:
a. you cannot use abrasives and scourers to equipment such as refrigerators,
freezers, microwave oven and gas ranges and among others. This will scratch
and damage the surface of the said equipment.
b. you cannot also use acids and water on electric appliances for a very obvious
safety reasons!
c. You cannot just use any chemicals for cleaning without the basic safety
knowledge and by consulting the material safety data sheet (MSDS).
d. It is important to know which chemicals are for cleaning and which chemicals are
for sanitizing.

When prepare cleaning agents, it is usually in accordance to with manufacturer’s

instructions. Always refer to the attached material safety data sheet (MSDS) for every
chemicals bought/acquired. The following tips are suggested to guide novice cleaners in
preparing and utilizing cleaning agents (@ASEAN, 2012):

1. Soap and detergents, being the most common and commercially available cleansers
are simple to use by just adding water. It is also common knowledge to rinse with
running water after washing;
2. To effectively remove grease, fats and oils, use hot water first in order to render the
grease, fats and oil easy to handle with soap, detergent and other grease cutter;
3. Bleaching agents (sodium hypochlorite, zonrox, etc.) are affective in removing stains
in fabrics, tiles and walls. It is also an effective disinfectant for floors and contact
surfaces not used for food preparation;
4. When cleaning the refrigerators, freezers and other surfaces, bicarbonates (baking
soda) is effective and safe;
5. Acids like vinegar and calamansi are effective in removing odors and some light
stains. Industrial acids like muriatic acid is used in toilets and other areas.

HABAS (2019) suggested that cleaning involves removing the visible debris on
kitchen equipment, dishes and utensils. If you can see or feel something on your equipment,
it’s not clean. Fortunately, a general grease-fighting liquid dish soap, plus a clean and
scrubby sponge can get the job done in no time;
1. Start by scraping any large chunks of food into the trash can.
2. Dirty dishes can soak in warm, soapy water to loosen the debris, as long as they
are made of a material that's appropriate for soaking. For example, you should
never immerse electrical kitchen equipment, and wooden utensils or cutting
boards can warp if they are left to soak for too long.
3. Next, you can put dishwasher-safe dishes into the dishwasher or hand wash
them with a soapy dishcloth and rinse with clean water. Spray a solution of water
and dish soap onto tough stains or stuck-on food on countertop appliances and
let it sit for a few minutes. Scrub the stain or food away with your soapy dishcloth,
then clean it with a wet dishcloth. Finally, wipe it dry.

12
 Doughsocietyldn.com said that in general, the kitchen appliances and materials such
as knives and cutting boards can get to utilize more, especially if you cook more. This means
that they want to be cleaned as well as sanitized regularly; because you do not need those
sheltering bacteria. Whether your equipment is made up of plastic, wood or metal, it requires
to maintain kitchen tools and equipment very neat after each use. In order to follow this
properly, below are a few useful steps to be followed that include:

a. Initially, you have to put on the cleaning gloves.

b. You have to remove off any unwanted debris from the equipment or appliances by
using a scraper or scrubber sponge.
c. Scrub each and every utensil with antibacterial soap and hot water and clean it with a
long durable sponge. If the equipment made of wood, let it air dry.
d. If necessary, you have to keep off stains from the equipment. If utensil made from
plastic and wood, you just steep it in water and then sprinkle kosher salt onto that
stain and then let it sit for one day
e. In order to sanitize your kitchen material, you can use a large sink or bucket and then
make a combination of 1 tablespoon bleach, 1 galloon of warm water and then soak
the equipment in this mixture for a few minutes.
f. After the equipment gets dry, you can easily store your equipment in a right place on
your kitchen. But, you can make sure the areas that you are storing the equipment
are dry, clean and not overcrowded.

Cleanipedia.com has some suggestion. After you’ve finished cooking, it’s vital you’re
cleaning and sanitizing kitchen tools and equipment to prevent the spread of bacteria. To
start with, here’s how you can clean your tools:

a. Scrape any food debris into a bin before cleaning and sanitizing tools and
equipment.
b. Fill your sink with warm to hot water and an antibacterial detergent.
c. Use a clean sponge or brush to scrub each item thoroughly, making sure to
remove all bits of food and getting into all the little, hard-to-reach areas.
d. Either leave to air dry or use a dish cloth, which should be cleaned with a quality
detergent, such as Sunlight Liquid Detergent, to ensure you’re properly cleaning
and sanitizing kitchen tools and equipment.

Sanitizing Kitchen Tools and Equipment

If you need to be thoroughly sanitizing kitchen tools and equipment to ensure there’s
no chance of any bacteria, follow these steps:

a. Put your utensils in a large pan, covering them fully in water. Carefully bring the
water to the boil, putting a lid on the pan, for 5 minutes.
b. Remove the lid and wait for the water to stop boiling before removing the utensils
with prongs.
c. Another method for cleaning and sanitizing kitchen utensils is to combine a
tablespoon of bleach with a gallon of water, leaving your tools to soak before
rinsing them thoroughly with hot water.

When cleaning and sanitizing kitchen tools, it is also imperative and important to
follow prescribed standards. Cleaning is not about just for the sake of cleaning. Improper
cleaning can still lead to disaster! International standards have varying and numerous
procedures in cleaning kitchen tools and equipment commonly followed by international
households like hotels, resorts and restaurants.

13
 Of course there are a variety of ways to wash the dishes but the best way is to find
and mix the best practices that have been applied. Sanimag-sanimarc.com has the industry-
accepted procedure.

Figure 2. 3-sink method

1. Prior to washing all the dishes must be scraped clean. It is advisable to prepare a
three-sink washing set-up. The first sink should contain water with
detergent/soapy water for immediate washing action. The second sink contains
lukewarm to hot water for rinsing process and the third sink contains water
treated with food grade sanitizers for (Sanimag-sanimarc.com);
2. The order of washing should be crystals and glass wares, crockery/utensils,
porcelains, cutlery, food preparation tools (chopping boards, etc.), cooking wares,
trays, etc (Marthastewart.com);
3. When washing the dishes, first remove food waste particles (leftover) and place
them in a separate receptacle.
4. In the first sink, perform pre-rinse washing to remove the majority of the dirt and
the washing action with a sponge or light brush to mechanically remove dirt with
soap/detergent on all sides. Be very careful when washing/scrubbing, the
formation of biofilm is harmful when the dirt or grease is mixed with
soap/detergent and is left in the kitchen tools and equipment even after rinsing;
5. Rinse thoroughly in the second sink containing hot water.
6. In the third sink, sanitize the tools with food grade sanitizer and place them
carefully in the plate/glass racks or trays for air drying. For bowls, place them up-
side-down. All kitchen tools must be air-dried, DO NOT USE cloth for drying.
There is a risk of re-contamination when using wet cloth. Microorganisms thrives
in wet environment.

There are other means of washing depending on the available equipment. A

dishwasher is a convenient equipment for a fast and efficient washing. Its cleaning
procedure is based on the manufacturer’s instructions.

When sanitizing kitchen tools, there are acceptable and economical means:

a. Sunlight – the ultraviolet rays is the cheapest and the most effective sanitizing
agent;
b. Hot water – effective but with economic issues (electricity and fuel cost);

14
 c. Electric sterilizer – effective but expensive due to electric cost;
d. Heating – effective but expensive due to electric and fuel cost;
e. Bleach – effective for non-food contact surfaces but is not suitable for kitchen
tools.

Cleaning kitchen equipment is not the same as that of the kitchen tools. Considering
the size and its complexity, definitely it will have a different cleaning and sanitizing methods.
Kitchen equipment such as stoves, refrigerators, etc. is based on accordance with the
manufacturer’s instructions. Each brand names suggest its own cleaning method. Based on
the Cleaning Schedule, each kitchen equipment/appliance has its own cleaning instructions
that must be followed. This is so designed to prevent damaged to the equipment. And that is
why you cannot just do the cleaning and sanitizing (HABAS, 2019).

For sinks, it requires robust cleaning and sanitizing methods. After every washing, it
is highly recommended to disinfect every sink using a strong cleaning solution to clean its
rims as well as its drain. A well-disinfected sink prevents insects such as ants and
cockroaches as well as vermin from dwelling in it.

The worktables, tabletops, counters, cabinets, cupboards, etc. requires a lot of

patience and common sense. Considering the nature of its use, like if the surface is used for
food preparations, wash and rinse it well and never use chemicals. Stainless tabletops and
counters require chemical and heat sanitation with proper rinsing methods.

Figure 2. Kitchen equipment

The cleaning and sanitation process for the kitchen tools and equipment is just
among the fraction of activities that makes up the entire kitchen hygiene. Along with the
cleaning of the entire kitchen premise, it comprises the complete aspect of the module.

15
 When storing cleaned kitchen tools and equipment safely in designated space, you
must also check if the storage compartment is already cleaned and sanitation. In doing so,
you will not repeat the mistake of cleaning those tools again. Cross-contamination is
another factor that needs to be avoided when conducting cleaning and sanitizing. It is the
condition were dirt and infectious microorganism is transferred from a dirty or contaminated
surface to a clean one. This is the main reason for food poisoning and food-borne illnesses.

When storing glasses, place them in the cleaned and sanitized glass racks. The
same goes to plates and bowls, however for the latter, a clean tray is enough and the bowls
should be stacked up-side down with each other to a considerable and safe height. Crockery
and cutlery should be placed in a clean and sanitized tray or basket covered with a clean
cloth. As for the chopping boards, these should be hanged and avoid contact with any other
surfaces. Cooking wares are often stacked or placed up-side down in a shelf with door panel
to keep insects and vermin from getting inside.

It is very important to have a secured shelf, closet or cabinet where cooking wares
are kept clean and safe. If necessary, especially during general cleaning, have these areas
fumigated or chemically sanitized and safely decontaminated for storage purposes.If you’re
wondering how to clean and store cooking tools and equipment, clean using one of the
above methods, before moving onto storing. Use a sanitized container, such as a large
plastic or metal box, and place only the cleaned tools in it. Clean the box regularly to keep
germs and bacteria at bay.

Cleaning and sanitizing tools and equipment is vital to keeping a healthy and happy
kitchen, whether it’s in your home or a restaurant – and it’s not hard, either! Just remember
that it’s not just about cleaning, but also about drying and storing your utensils too. Follow all
of the tips above and you’ll banish bad bacteria (Cleanipedia.com).

16
 What’s More

ACTIVITY SHEET 1. PERFORM IDENTIFY CHEMICALS TO BE UTILIZED IN CLEANING

AND SANITIZING KITCHEN TOOLS AND EQUIPMENT

Instruction. Identify chemicals in your household that are available and state for
which kitchen tools are these used. Complete the table below.

A. For Cleaning.

Brand Name of Chemicals Tools it is Is it effective? State if this is

used for Yes No harmful or not, why?
1.
2.
3.
4.
5.

B. For Sanitizing.

Brand Name of Chemicals/ Tools it is Is it effective? State if this is

Name of Sanitizing Agents used for Yes No harmful or not, why?
1.
2.
3.
4.
5.

ACTIVITY SHEET 2. PERFORM PREPARE CLEANING AGENTS IN ACCORDANCE

WITH MANUFACTURER’S INSTRUCTION.

Instruction. Obtain a product label of any commercially popular cleaning and

sanitizing chemicals and copy its manufacturer’s instruction in preparing the product
as cleaning and sanitizing agent. Prepare the desired cleaning and sanitizing agent
and place the completed label below. You are going to make the label.

Name of chemical:____________________
Prepared by: ________________________
Date of preparation: __________________

17
ACTIVITY SHEET 3. PERFORM CLEAN AND SANITIZE KITCHEN TOOLS IN
ACCORDANCE WITH PRESCRIBED STANDARDS.

Instruction. DEMONSTRATE the following:

1. How to wash the dishes.

2. How to clean the refrigerator.

INFORMATION SHEET 1.2. 6 S.

6S Lean: 5S + Safety
6S (otherwise known as 5S + Safety) is a system that aims to promote and sustain a high
level of productivity and safety throughout a workspace. While adhering to the 5S principle of
Sort, Set in order, Shine, Standardize, and Sustain, the 6S method adds the concept of
Safety. 6S not only helps organizations promote efficient working environments but also
establishes a sustainable culture of safety.
The 6 S’s in 6S Lean:
Sort (Seiri) – often called “red tagging” where items and materials not needed for work are
removed.
Set in order (Seiton) – this step deals with organizing tools, equipment, and other items by
grouping them based on their function, putting labels, and placing them in accessible areas
so that workers can easily reach them when needed.
Shine (Seiso) – includes activities like cleaning the workplace, maintaining its pleasant
appearance, and using preventive steps to keep workspaces tidy and clean.
Safety – the additional step which focuses on identifying hazards and setting preventive
controls to keep workers safe during work operations. Use a digital safety checklist to
identify common warehouse and manufacturing hazards.
Standardize (Seiketsu) – is the method of establishing a new workplace norm by providing
visual reminders, setting expectations of workers’ responsibility, and conducting routine
inspections and regular site checks.
Sustain (Shitsuke) – the long-term goal and most challenging step of the 6S method where
standardized procedures must be continuously applied until it becomes habitual.
Why Safety in 6S?
Safety should always be the topmost priority in every workplace. A safe working environment
positively affects productivity and quality. A safe workplace creates a stress-free and healthy
atmosphere where all workers feel safe and secure. A clean and organized workplace can
also make it easy to recognize and control potential hazards.
The first step to safety is identifying existing hazards and those which are likely to be present
in the workplace. All employees must be aware of the different types of workplace hazards
and evaluate these hazards through risk assessments or a Job Safety Analysis (JSA). These
prerequisite methods carry out standard safety procedures and necessary controls to reduce
or eliminate these hazards.
Workers should also wear appropriate Personal Protective Equipment (PPE) as an
additional protection to hazards which are difficult to control or cannot be eliminated. PPE
includes hard hats, safety goggles, face masks, insulated gloves, slip-resistant boots, and a
lot more. The use of PPE must be checked and other safety protocols must be disseminated
to all workers through training and toolbox meetings.
Achieving 100% safety is never an easy task, but through incorporating safety to the original
5S method—and kaizen, you can help improve working conditions in your organization.
Workers can not only focus on completing tasks for the day but can also habitually contribute
to the overall workplace safety. (Safetyculture.com)

18
 What’s More

INFORMATION SHEET 1.3. OCCUPATIONAL HEALTH AND SAFETY (OHS).

Safe and healthy workplaces are often taken for granted in the United States. But
today’s safety-conscious factory floors and well-lit offices are a relatively recent invention of
modern society—a direct result of efforts made by those working in the field of occupational
health and safety.
Dedicated to studying and preventing workplace injuries and illnesses, the field of
occupational health and safety is responsible for the overwhelmingly-positive outcomes
achieved for American workers over the past 200 years. Dangerous machinery and poorly
ventilated factories, once commonplace, have made way for safer, cleaner environments for
employees. The combination of legislation, executive branch regulation, and self-regulation
by responsible businesses has transformed the American workplace. As a result, accident
and fatality rates across most industries have dropped steadily for decades—a trend that
continues even today.

Definition:
Occupational health and safety is the field of public health that studies trends in
illnesses and injuries in the worker population and proposes and implements strategies and
regulations to prevent them. Its scope is broad, encompassing a wide variety of disciplines—
from toxicology and epidemiology to ergonomics and violence prevention.
Historically, the focus of occupational health and safety efforts have been on manual
labor occupations, such as factory workers. But the field now encompasses all occupations
in the United States. In addition to ensuring our work environments (from construction sites
to office buildings) have safety precautions in place to prevent injuries, experts in
occupational health also work to limit both short-term and long-term hazards that could lead
to physical or mental illness now or in the future.
Nearly three million people suffer some kind of serious work-related injury or illness
every year in the United States. Millions more are exposed to environmental health hazards
that could cause issues years from now. Workers' compensation claims total more than a
billion dollars a week. That doesn’t even account for the loss of wages and other indirect
expenses, such as decreased productivity and the psychological toll of experiencing or
caring for someone with an injury.
With the exception of self-employed individuals and relatives of farmworkers, nearly
all employers both private and public have a social and legal responsibility to establish and
maintain a safe and healthy environment. Some are happy to comply for ethical reasons or
because injuries and illnesses can lead to lost productivity, turnover, and higher employer-
subsidized health insurance premiums. It is common for larger employers to establish their
own workplace health and safety initiatives that exceed regulatory requirements.

Current Issues:
The issues studied and regulated by occupational health and safety experts today
vary widely by occupation. For example, physical threats like tall heights and heavy
machinery might be of greater concern to construction workers, whereas mental health and
repetitive stress injuries might be the focus of office environments. Even so, despite massive
improvements to workplace standards, there are a number of safety and health concerns in
America's workforce where much work can be done.

19
Falls:
Hundreds of people in the United States die from falls each year. It's the leading
cause of fatalities among construction workers—yet almost entirely preventable. For many
builders, working from tall heights is unavoidable, but with proper safety precautions, deaths
and injuries can be avoided. These precautions should start before the work even begins
during the earliest part of the planning stages. Employers should include the cost of safety
equipment, like harnesses, scaffolds, and fall arrest systems, into the project's work
estimate, so that every worker has access to and is trained to use the equipment he or she
needs.

Heat Illness:
According to OSHA, dozens of workers die every year from working in extreme heat
or humid conditions, and thousands more become ill. The biggest proportion of these
instances happen in the construction industry, but it can happen to anyone working in an
environment that isn't properly climate controlled. Employers are legally obligated under
federal law to ensure that work environments are free from safety hazards, and that includes
extreme temperatures. For its part, OSHA is encouraging business owners and managers to
protect their workers from heat-related illness and injury through a messaging campaign that
encourages them to provide water, rest, and shade to all employees—especially when the
heat index is 91 degrees Fahrenheit or higher.

Repetitive Stress Injuries:

An emerging area of concern related to occupational health is injuries caused by
poor posture and repetitive motions. Many U.S. workers work almost exclusively on
computers, mousing and typing for hours on end, resulting in the overuse of certain muscles
and joints. This type of repetitive activities day in and day out can cause injuries, such as
carpal tunnel and even eye strain. The tendency of modern workers to also use poor posture
while using electronic devices (both on and off the clock) can also contribute to long-term
pain, lost productivity, and medical costs. Many employers find that investing in ergonomics
and office-based safety initiatives (such as targeting slips, trips, and falls) actually has a
positive return on investment once lost productivity and employer medical costs are
considered.

Sedentary Behavior:
As the workforce has moved from manual labor to desk jobs, the U.S. population has
become increasingly sedentary. Office workers often sit for hours at a time during work
hours—not to mention during their daily commute and leisure time. But a sedentary lifestyle
can have major consequences for your health, including increasing your risk for obesity,
blood clots, and death. It's no surprise then that, according to the Centers for Disease
Control and Prevention, only 53.3% of Americans get the recommended amount of aerobic
physical activity and only 23.2% get both enough aerobic and muscle-strengthening activity
each week.

Even that, however, might not be sufficient to stave off the risks of being tied to a
desk. One study found that those who sat for a cumulative 12.5 hours per day (not outside
the realm of possibility for commuting office workers who like to relax on the couch) were
more likely to die from all causes than those who were more active, moving around at least
every 30 minutes. This was the case regardless of whether individuals worked out regularly.
Sitting for too long too often can have devastating consequences over time.

20
Workplace Violence:
Many people envision workplace safety primarily in terms of traditionally risky
industries like construction, deep-sea fishing, or logging. Indeed, these sectors experience
some of the highest fatal accident numbers for U.S. workers. However, non-fatal injuries and
illnesses tell a significantly different story. These injuries can result in significant losses to
productivity, as more than half of these injuries result in days away from work—not to
mention the added burden of treatment costs and human pain. (Correll, 2020)

21
 What’s New

INFORMATION SHEET 1.4. EMERGENCY FIRST AID PROCEDURES

Follow emergency first aid procedures in the event of a cleaning-related incident or accident

Working in kitchens is by nature a dangerous job. The most common injuries are
burning and cutting followed by slips tripping and falling. Emergency first aid is vital.
Emergency first aid related to cleaning is also necessary.
It can be caused by:
a. Slips on wet floors

b. Burns from hot equipment

c. Skin burns by contact to skin by cleaning chemical

d. Chemical burns internally caused by breathing in fumes from cleaners and solvents

e. Falling equipment that has not been stored properly.

A. Procedure to follow when aiding a person who has been injured:

1. Look before you do anything, do not put yourself in harm’s way;

2. Make sure what has caused the injury is isolated or the injured person can be moved
away from cause of injury;

This will vary:

a. Hot stove burn, move patient away from stove, run cold water over affected area to
relieve pain and take heat out of affected area.

b. Person slips on wet floor;

1. make sure you have proper footwear that will reduce possibility of you slipping on
floor before you go to aid of patient.

2. Then ascertain the extent of the injured person before you try to move them.

3. Call for assistance if needed, some things you cannot handle on your own, ask
others to do things that need to be done.

Your school may have designated ‘first aid officers’, they will need to be notified: what is
their telephone number?

Do you need to call ambulance of fire department? Fire department will need to be called
if there is a fire or dangerous gasses in the environment.

22
 What I Have Learned

ASSESSMENT. Instruction. Below are categories of assessment on the following levels:

EASY, MODERATE and DIFFICULT. Choose only one level/category to answer. However,
if you would like to answer all the levels, feel free to do so. The results of your assessment
on each level will not affect the other. If you pass any given level, you are considered
COMPETENT in the lesson/module.

A. EASY LEVEL (10 pts.): Read each item carefully. Choose and write the correct
answer in your answer sheet. DO NOT WRITE ANYTHING IN THE MODULE!

1. Cleaning and sanitizing are the same in meaning.

True false maybe none of the above
2. MSDS means
Material Sheet Data Safety Material Safety Duty Sheet Material Safety Data Sheet
Material Safe Data Sheet
3. Which process involves the elimination of bacteria and infectious diseases.
disinfection sanitation sterilization all of the above
4. The mechanical removal of dirt, debris and particles in the surface.
Cleaning Sanitation Disinfection Sterilization
5. These are commercially available cleaning agents with surfactants
Bleach Acids Bicarbonates Detergents
6. It is the cheapest and most effective sanitizing agent available.
Bleach Hot water Sunlight Acids
7. It is used for cleaning kitchen equipment such as refrigerators and freezers.
Bleach manufacturer’s instruction Hot water MSDS
8. These are informations that one can get when buying chemicals.
MSDS manufacturer’s intructions corporate tax product price
9. It is condition were dirt and infectious microorganism is transfered from a dirty or
contaminated surface to a clean one.
Cross-contamination Contamination Infection Pollution
10. The suggested number of sink in a standard dish-washing.
1-sink 2-sink 3-sink 4-sink

Note: Have your asnwers checked by your teacher/instructor for assessment.

B. MODERATE LEVEL (15 pts.). Read each item carefully. Give the correct answer in
your answer sheet. DO NOT WRITE ANYTHING IN THE MODULE!

1. Explain the difference between cleaning and sanitizing?

___________________________________________________________________
___________________________________________________________________
2. What is the order of washing kitchen tools? ________________________________
___________________________________________________________________
3. Explain the proper way of washing? ______________________________________
___________________________________________________________________

23
4. Enumerate the types of sanitizing agents and explain their advantages and
disadvantages. _______________________________________________________
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________

5. Discuss by providing example the meaning of cross-contamination.

___________________________________________________________________
___________________________________________________________________
___________________________________________________________________
___________________________________________________________________

C. DIFFICULT LEVEL (20 pts.). Perform the desired output. Provide your answer on a
separate sheet. DO NOT WRITE ANYTHING IN THE MODULE!
1. Make a cleaning schedule for a refrigerator with a step-by-step and specific
examples.
CLEANING SCHEDULE
ITEM WHEN HOW WHAT WITH
1. Refrigerator

2. Make a cleaning schedule for a frying pan with a step-by-step and specific examples.

CLEANING SCHEDULE
ITEM WHEN HOW WHAT WITH
1. Frying pan

24
 What I Can Do

ASSESSMENT. (30 pts.) Perform the desired output. Provide your answer on a separate
sheet. DO NOT WRITE ANYTHING IN THE MODULE!

A. Make a procedure in addressing first aid emergency response based on the

given scenario.
1. Incident: Burn from frying accident.
2. Incident: Accidental cuts while preparing mise en place.
3. Incident: Accidental slip/slide causing arm or leg injury.

B. Essay. Write an opinion on the importance of organizations such as Labor

Groups/Associations in terms of Occupational Health and Safety.

C. Discuss the importance in terms of efficiency on the implementation of 6 S in a

simple workplace.

D. Make a research and try to obtain a copy or a sample of a Material Safety Data
Sheet (MSDS). Make an analysis report through MS Powerpoint on the
information about safety and treatment. Refer to the report template below:

a. Report title (1 slide)

b. MSDS image (1 slide)
c. Analysis: Composition
Safety Handling
Effects
Treatment Procedures
Contraindication/other remedies
d. Conclusion (1 slide)
e. Make a minimum of 5 slides

25
Summary
To get a quick grasp of the entire module, you must remember that the objective of
this learning experience is for you to:

1. Identify the chemicals to be utilized in cleaning and sanitizing kitchen tools and
equipment;
2. Prepare cleaning agents in accordance to with manufacturer’s instruction;
3. Clean and and sanitize kitchen tools in accordance with prescribed standards;
4. Store cleaned kitchen tools and equipment safely in designated space.

In order to identify the chemicals to be utilized in cleaning and sanitizing kitchen tools
and equipment, you must be able to know which are for cleaning a specific type of tools and
equipment. Commercially available soaps/detergents varies in forms (powdered, liquid, bar)
and purpose. Different cleaning chemicals are intended for wooden, plastics and metallic
materials.

In cleaning and sanitizing kitchen tools and equipment, there are many ways starting
from the domestically viable to international standards but the safest way is to follow the
prescribed standards that are available. In cleaning, the only requirement is common sense.
Cleaning is not just for the sake of cleaning. Cross-contanimation is the main cause of food-
born illnesses and diseases. And so, cleaning must be done with utmost care and diligence.
In terms of sanitation, there are cheap and effective ways of sanitizing kitchen tools and
equipment that are readily and naturally available aside from those that are equally effective
and commercially available.

And in storing cleaned kitchen tools and equipment safely, make sure that the tools
and equipment are dry after cleaning and the closet, cabinet and or cupboards are also dry,
clean and safely fumigated.

26
 Key to Answers

PRE-TEST (From page 1)

1. Cleaning
2. 6 S
3. Sanitizing
4. Seiri
5. Set in order
6. Shine
7. Sustain
8. Standardize
9. Safety
10. Occupational Health and Safety

POST-TEST (ASSESSMENT. EASY LEVEL) From page 21

1. False
2. Material Safety Data Sheet
3. Sanitation
4. Cleaning
5. Detergents
6. Sunlight
7. Manufacturer’s instruction
8. MSDS
9. Cross-contamination
10. 3-sink

(ASSESSMENT. MODERATE LEVEL) From page 21

The following are the suggested guide answer:

1. Cleaning is the removal of dirt, debris and other food particles from any
surface while sanitizing is the elimination of bacteria, germs and other
microorganism using heat and chemicals.
2. The order of washing should be crystals and glass wares, crockery/utensils,
porcelains, cutlery, food preparation tools (chopping boards, etc.), cooking
wares, trays, etc.
3. Washing following the 3-sink method or as mentioned in the readings.
4. Sunlight – the ultraviolet rays is the cheapest and the most effective sanitizing
agent;
Hot water – effective but with economic issues (electricity and fuel cost);
Electric sterilizer – effective but expensive due to electric cost;
Heating – effective but expensive due to electric and fuel cost;
Bleach – effective for non-food contact surfaces but is not suitable for kitchen
tools.
5. Cross-contamination is the condition were dirt and infectious microorganism is
transferred from a dirty or contaminated surface to a clean one. An example is
if a plate that is not properly cleaned, it will still hold the unremoved dirt plus
the sopa or detergent. This will provide the formation of biofilm which is very
harmful when ingested and will lead to food poisoning.

27
(ASSESSMENT. MODERATE LEVEL) From page 22

Answers would vary and it will be the discretion of the teacher/instructor to assign
points

ASSESSMENT (What Can I Do, from page 23)

Answers would vary and it will be the discretion of the teacher/instructor to assign
points

28
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kitchen-tools-and-equipment.html
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nts/ServSafe%20Chapters%2010%20and%20Appendix.pdf
15. https://www.mustangbols.com/animation-2d/occupational
16. https://www.verywellhealth.com/what-is-occupational-health-and-safety-4159865
17. http://creativecommons.org/license/by/2.0/deed.en
18. https://safetyculture.com/topics/6s-lean/
19. https://www.wikihow.com/Wash-Dishes
20. https://www.livingonadime.com/hand-wash-dishes/
21. http://sanimag.sanimarc.com/3-sink-dishwashing-method/
22. https://www.marthastewart.com/275693/dishwashing-secrets
23. Googlesearch.com
24. Australian Aide/William Angliss Institute of TAFE 2012

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