COOKERY-PPT-TLE-BY LICENSED TLE TEACHER.

COOKER
Y
CLEAN AND SANITIZE KITCHEN PREMISES

LET’S
LEARN:
Week 2 of the first quarter deals with cleaning and
sanitizing kitchen premises ,how to use cleaning agents
in sanitizing kitchen premises safely, following cleaning
schedule and sanitation, safety and first aid
procedures.

LET’S try:
But before we proceed with the lesson. let’s have some check on what you already
know about the lessons you will be taking. MULTIPLE CHOICE: Choose the letter
of the correct answer and write it on your answer sheet.
1.Which of the following is a precautionary measure when using a cleaning
agent? A. wear rubber gloves C.wear suitable footwear
B. must have basic knowledge on first aid D. all of these
2.Which signal word indicates that the product is highly toxic and may cause
permanent danger to skin and eyes?
A. caution B. beware C. warning D. danger
3. What material is used to coat storage bins and should not use abrasives?
A. wood B.plastic C. marble D. zinc

4.Which of the following is the proper dishwashing technique?
A. wash-rinse-sanitize C. scrape-wash-store
B. soak-wash-rinse D. wash-rinse-store
5. Before starting to clean,use the recommended PPE which stands for?
A. Proper Procedure Examination C. Practice Possible Experiment
B. Personal Protective Equipment D. Personal Program Exercise
6. Which statement is correct?
A. chemicals can be stored near heat
B. chemicals cannot be stored near heat
C. chemicals maybe stored near heat
D. chemicals may or cannot be stored near heat
7. Where do you start cleaning shelves from_______?
A. middle
B. bottom to top
C. top to bottom
D. bottom

LET’S Recall:
Let us now have a short review of lesson 1 which dealt with cleaning, sanitizing
and storing kitchen tools and equipment. Arrange the scrambled letter to form
the word or words that is being described in each number.
1. GINLACEN - process of removing food and other types of soil from a
surface such as a dish, glass or cutting board.
2. GRASSEREED - contain organic solvents to help dissolve oils and fats.
3. TERAW- the most common cleaning agent which is very powerful polar
solvent.
4. POSTERR- should be done to systematize the storing of tools.
5.NIKS – 3 - method to utilize in proper dishwashing technique of washing-
rinsing- sanitizing kitchen tools and utensils.

Maintaining clean utensils, tools and equipment are not the only things that should
be given emphasis when engaging in any cooking activity. Kitchen walls, surfaces
and the entire kitchen premise should likewise be cleaned and sanitized to ensure
safety in preparing foods.
LET’S EXPLORE:

LET’S elaborate:
Equipment surfaces that are not in contact with food should
also be cleaned frequently to minimize accumulation of dust, dirt, food
particles and others.
Proper sanitation is important to prevent food-borne disease
or illness and to minimize the chances of transmitting disease
organism to the consumer by having bacteria-free and safe
processing ,preparation and cooking, eating and storing utensils.
The surfaces that need to be cleaned are the walls, floors,
shelves, benches and work surfaces, storerooms and cupboards.

Walls
Wipe away all splatters by taking a wet cloth or paper
towel to remove and use an extra spritz of multisurface cleaner
to remove finger marks, smears and stain.
floor
s Must be capable of being easily cleaned, smooth but
not slippery even and without cracks or open joints. It is a must
to sweep or vacuum the floor then damp mop. If you spy a
spot, cover the stain with baking soda and then pour some
liquid over it.

Shelves
Scrub with plastic brush and let everything sit for a few hours.Rinse and repeat
until the stain is gone. Pay attention to the areas beneath the sink (water spots)and stove
(grease). Shake any mats or rugs. If the floor is made of wood,just mix nine parts of water
to one part white vinegar to make it shine.
Begin by removing all items from the shelf. Place the items in the box and set it
off to the side. If there are several shelves, start from the top going down. This way, dust
or debris will land on a shelf that has not been cleaned. Then dust it with soft cloth or
duster to remove any loose dust. If it has lining, remove and clean it as well.
After the dust has been removed, use a cleaner designed for the material the
shelf is made of. Wipe down the shelf with a soft cloth and the cleaning product. Rinse if
necessary then dry with a soft cloth. Replace the shelf liner. Return the removed items on
the shelf. Continue on the next shelf.

Benches and work
surface
Wooden tables and benches should be scrubbed clean with hot soda water,
rinsed and wiped dry as possible to avoid warping. Formica or stainless steel topped
tables should be washed with hot detergent water solution, rinsed with hot water and
dried. Marble slabs should be scrubbed with hot water and rinsed. All excess
moisture should be removed with a clean dry cloth. Legs of wooden tables and
benches require scrubbing.

Storerooms and
cupboards
Cupboards can get greasy and dirty. Clean by removing
everything from these. Make some hot soapy water. Wipe all of the
surfaces or add a little dish soap to a spray bottle with warm water to mist
away the grime. Dry the surface with a microfiber cloth. Sort out the things
removed and discard or dispose of items no longer needed.
you’ve done the cleaning, but oops, not so fast because after cleaning
the kitchen tools and equipment, the next thing you will do is to sanitize
them. How? The next topic will lead you the ways.
Finally!

Sanitation Plan
Is important in any food service preparation area.
It ensures that all surfaces are cleaned on a regular
basis and reduces the risks of transferring bacteria or
other pathogens from an unclean surface to clean
equipment such as cutting boards or tools.

Sanitizin
g Is done using heat, radiation or chemicals.
The item to be sanitized must first be washed
properly before it can be properly sanitized. Some
chemical sanitizers such as chlorine and iodine
react with food and soil and so will be less effective
on a surface that has not been properly cleaned.

Methods of
Sanitizing
Approved sanitizers are chlorine, iodine and quaternary ammonium.
Different factors influence the effectiveness of these sanitizers:
Thermal
Sanitizing
Involves the use of hot water or steam. There are three methods of
using heat to sanitize surfaces: steam, hot water and hot air. Hot water is
the most common method and if it is to be used it must be at least 171ºF
(77ºC).Cleaned items must be exposed to these temperatures for at least
30 seconds.
Chemical
s
 CONCENTRATION
 TEMPERATURE
 CONTACT TIME.

Did you know
That heat sanitizing has several advantages over
chemical sanitizing agents? It’s because it :
- can penetrate small cracks and crevices
- is non-corrosive to metal surface
- is non-selective to microbial groups , except for
the heat resistance microbes
- leaves no residue
- is easily measurable

SEVEN STEPS TO
SANITARY:
1. Inspection, Identification, Equipment Breakdown
2. Sweeping and Flushing
3. Washing
4. Rinsing
5. Sanitizing
6. Rinse/Air Dry
7. Validation

Living in a dirty kitchen filled with microbes isn’t
going to help strengthen the immune system. It’s not
the same as over-sanitizing oneself with antibacterial
soap, which can kill all of the “good bacteria” that
protect us.
Sanitation in the kitchen is important because
the bacteria that thrive there (Enterobacteriaceae,
E.coli and Staphylococcus aureus) can make people
very sick via contamination of foods. In fact, the dirtiest
object in the house is the kitchen sponge.

Sanitation Procedure
Before starting to clean, wear recommended Personal
Protective Equipment (PPE) which may include rubber or
surgical-type gloves, dust mask, ear plugs and other equipment.
Start cleaning and sanitizing by the
following steps:
1.Clear the counters of anything.
2. Prepare the sink by filling it with hot water and a few
squirts of dish soap. Drop in items that need soaking.
3. Empty the refrigerator removing anything that has expired.
Throw dirty food storage containers into the sink. Soak.

Work or clean the refrigerator from top to bottom, wipe down
the shelves with a towel and a non-toxic all-purpose cleaner.
4. Dust the high zones, upper corners, light fixtures, top of
cabinets and refrigerator removing the dirt and the things that
need to be discarded to the floor where they will be swept up
later.
5. Clean the upper cabinets and anything mounted on the walls
such as the microwave. Wipe the doors and the pulls, frames,
hooks with a fresh damp soapy cloth. Then wipe it with a clean
wet cloth followed by a dry cloth.

6. Apply or spray the stove top with all-purpose cleaner and let
it sit for a few minutes.
7. Load the dishwasher with the items soaked in the sink or
you may hand wash them
8. Return to the stove top, remove the stains with the aid of the
all-purpose cleaner then wipe it with a clean ,dry cloth.
9. Clean the small equipment such as the toaster, mixer,
coffeemaker and other small appliances from top to bottom
with a multi-surface or glass cleaner.

It is best to spray the cleaner on the cloth rather than on the
appliances. Remove the trays or crumb catchers in the sink
with leftover warm and soapy water then rinse and dry.
10.Proceed to the cleaning of the fridge door, front and sides of
the dishwasher and the oven with a cloth dipped in clean ,
soapy water. Do not leave the handles and edges.
11. Clean the lower cabinets and drawers with a damp , soapy
cloth.
12. Drain the sink and rinse with hot water . Wipe down the
faucet and handles.

13. Empty the trash, before replacing the bag , wipe the
inside of the can and the interior of the top with a clean
wipes.
14. Sweep the floor starting with the baseboards, under the
cabinets where crumbs can hide. If possible, pull out the
appliances to reach the spaces near the walls.Follow with a
mop starting at the corner farthest from the kitchen’s
entrance by using a bucket. Never dip a mop in the sink.
Dump the dirty water outside.

Cleaning steps:
1. Wash the surface with soap warm water.
2. Rinse with clean water.
3. Allow to air dry or dry with a clean paper towel.
Cleaning
definition
Removing dirt from food preparation surfaces in the
kitchen. Surfaces can be counters, cutting boards, dishes
knives, utensils, pots and pans.

Sanitizing definition
The reduction of germs to a safe level so illness is
unlikely to occur. The most commonly known germs causing
illness are Salmonella, Campylobacter and Norovirus. Toxin-
producing E.coli and Listeria monocytogenes are less
common in the kitchen but cause very serious, if not deadly,
illness.
Sanitizing steps
1. Spray surface with sanitizer of choice.
2. Leave sanitizer on the surface for the suggested
amount of time.
3. Allow to air dry or dry with a clean paper towel.

note:
Effective cleaning involves both cleaning and sanitizing
surfaces BEFORE and AFTER USE.
Points to remember when using
household chlorine solution:
• Diluted chlorine bleach is a very effective sanitizer. The
amount needed is very small and no chlorine residue will be
left behind using a concentration of one (1) scant teaspoon of
chlorine bleach to 1 quart of water.

• Chlorine reacts quickly and becomes inactive quickly .
Detergents and dirt inactivate chlorine; surfaces must be
cleaned first to ensure effective sanitation.
• Chlorine solutions need to be made at least weekly and
must be stored in a dark place.
• Do not use chlorine with added fragrance – this is not food
safe.

HOW OFTEN SHOULD YOU
SANITIZE?
Sanitizers kill living organisms which is why they are so important in
controlling harmful pathogens. How often should the kitchen be sanitized is best
determined by your personal situation. Some questions to think about when trying
to decide how often the kitchen should be sanitized are:

1. Do you have elderly people living with you?
2. Do you have someone in your house that is severely ill or immune compromised?
3. Do you have children under the age of 5 in your home?
4. Do you have indoor or outdoor pets?
You can sanitize daily . Think about your situations and decide what is right
for you.

Cleaning schedules
Kitchen needs more attention than any other room in
the house or in any food service establishment. The kitchen
checklist is a tool wherein it is scheduled daily weekly and
monthly to help you in cleaning and sanitizing.
For your activity you have to fill up the checklist if you
are able to do the task indicated daily, weekly and monthly with
all honesty. This is one way of helping in your household
chores and at the same time to make your home especially
your kitchen to be safe and covid – free.

 one must have knowledge on basic first aid
 wear thick plastic rubber gloves
 wear protective face or eye wear
 ensure adequate ventilation
 wear suitable footwear
 use cotton clothing to cover the parts of the body exposed
to the cleaning agent
FOLLOW SAFETY AND FIRST
AID PROCEDURES:
PRECAUTIONARY
MEASURES
The following are precautionary measures in using cleaning
agents:

Storage and Security of
Chemicals
 Keep cleaning agents away from foods and other
products . Place them in separate areas.
 Store in a cool and well-ventilated room. This helps
prevent any fumes from spreading to other areas of
the facility.
 Do not store near heat.
 Keep on lower compartments to keep it from falling
into foods and prevent accidents.
 Refrain from keeping punctured aerosols.
 Store chemicals with their lids tightly on and in their
original containers.

 Manufacturing and expiration dates must be readable.
 Never attempt to mix chemicals even if they are the
same type of chemicals.
 Chemicals must be clearly labeled. Be informed of the
following signal words.
 CAUTION – the product should be used carefully
but is relatively safe.
 WARNING – the product is moderately toxic.
 DANGER - the product is highly toxic and may
cause permanent danger to skin and eyes.
 Get rid of chemicals that have not been used for a
prolonged period of time. A good rule of thumb is to
consider disposing of any chemical product that has
not been used for six months.

LET’S Dig
in:
Unscramble the words to form the answer on each given description to fill up the
blanks for each number.
1. GINROST - Clean and wipe dry all equipment before ________.
2. FANUMARCUSERT’ - Follow the __________instruction carefully before
using cleaners.
3. RASAVIBE - Never use an _________cleaner to clean the
interior of the oven as it can scratch the metallic
walls.
4. MENIRA - A qualified service ___________ should be called
at the first sign of defect seen in the cold storage
equipment.
5. XIS - Store cleaned tools and equipment at least
________ inches above the floor.

legend
NOTE: Let your parent/guardian affirm to your answers by giving you A+ and affixing
their signature.
⭐⭐⭐ Yes, I can without others’ help.
⭐⭐ Yes, I can with others’ help.
⭐ Yes, I am trying.

Let’s apply:
Answer the following questions by checking the corresponding
boxes. Be honest!
WHAT I CAN DO ⭐⭐⭐ ⭐⭐ ⭐
I can clean the walls.
I can clean the floor.
I can clean the shelves.
I can clean the storeroom.
I can clean the refrigerator.
I can clean the stove.
I can clean the pots and pans.
I can clean the cupboards.

let’s remember :
1. If there are several, ________ , start from the top going down.
2. A ________ service repairman should be called at the first sign of defect.
3. Substances that are usually used to remove dirt , grime , stains , bad smell and clutter
from different surfaces refer to _______
4. Get rid of chemicals that have not been used for _______ months.
5. Manufacturing and ________ dates must be readable.
Expiration Qualified Shelves
Two Cleaning Agents
Fill In the blanks the word/s that will complete each sentence from. Choose the list inside the box
below.

LET’S Evaluate:
Let us now check how you have mastered our lessons for this
competency.
Multiple Choice: Choose the letter of the correct answer and write it on your
notebook.
1.Which of the following is a precautionary measure when using a cleaning agent?
A. Wear rubber gloves C. Wear suitable footwear
B. Must have knowledge in first aid D. All of the above
2. Which signal word indicates that the product is highly toxic and may cause
permanent danger to skin and eyes?
A. Caution B. Beware C. Warning D. Danger
3. What material is used to coat storage bins, galvanized iron and should not be
cleaned with harsh abrasive?
A. Wood B. Plastic C. Marble D. Zinc

4. Which of the following is the proper dishwashing technique?
A. Wash-rinse-sanitize C. Scrape-wash-store
B. Soak-wash-rinse D. Wash-rinse-store
5. Before starting to clean, use the recommended PPE which stands for
A. Proper Procedure Examination C. Practice Possible Experiment
B. Personal Protective Equipment D. Personal Program Exercises
6. Which statement is correct?
A. Chemicals can be stored near heat
B. Chemicals cannot be stored near heat
C. Chemicals maybe stored near heat
D. Chemicals may or cannot be stored near heat
7. Where do you start cleaning shelves from _________?
A. middle B. bottom to top C. top to bottom D. bottom

Let’s extend
Take a look at your kitchen. Check the different areas , tools and equipment.
Make your own kitchen cleaning schedule. Make use of the calendar posted on
your wall. Do this in a short bond paper.

Key to correction
QUARTER 1 : WEEK 2
Let’s
try:
1. D
2. D
3. D
4. A
5. B
6. B
7. C
Let’s
Recall:
1. Cleaning
2. Degreasers
3. Water
4. Presort
5. 3-sink
Let’s dig in:
1. Storing
2. Manufacturer’s
3. Abrasive
4. Repairman
5. Six
Let’s remember:
1. Shelves
2. Qualified
3. Cleaning Agents
4. Two
5. Expiration
Let’s
evaluate:
1. D
2. D
3. D
4. A
5. B
6. B
7. C

COOKERY-PPT-TLE-BY LICENSED TLE TEACHER.

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