This document provides an overview of cleaning, sanitizing, and storing kitchen tools and equipment. It defines cleaning as removing dirt and sanitizing as removing microorganisms. The objectives are to identify cleaning chemicals, prepare cleaning agents, clean and sanitize tools according to standards, and safely store cleaned tools. A sample cleaning schedule is provided, and cross-contamination is discussed. The 6S Lean method of organizing a workspace is also described.

1. Quarter 1, Wk.1 - Module 1
MARISSA C. COLLADO
Subject Teacher
Clean, Sanitize, and
Store kitchen tools and
equipment

2. Objectives:
At the end of the lesson learners will 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 sanitize kitchen tools in
accordance with prescribed standards;
◻4. Store cleaned kitchen tools and equipment
safely in designated space.

3. Cleaning
◻It is the process that span the whole aspect of human
life.
◻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).

4. Sanitizing
 It 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.

5. 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;

6. Before your start cleaning, you
need to know the following:
◻5. Prepare cleaning agents in accordance
with manufacturer’s instruction;
◻6. Clean and sanitize kitchen tools in
accordance with prescribed standards;
◻7. Store cleaned kitchen tools and
equipment safely in designated space.

7. 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).

8. 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).

9. 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).

10. 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).

11. 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).

12. 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).

13. 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).

14. 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).

15. 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).

16. Cross-contamination
◻It 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.

17. 6S Lean: 5S + Safety
◻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.

18. 6S Lean: 5S + Safety
◻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.

19. 6S Lean: 5S + Safety
◻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.