TLE 9 - Cookery - Week2

Department of Education
National Capital Region

Schools Division of Parañaque City
Self-Learning Modules
Cookery 9- Quarter 1 Week 2
Learning Competencies (Essential Competencies)
LO 2: Clean and Sanitize Kitchen Premises (TLE_HECK9KP-Ib-2)
Objectives
At the end of the lesson, the learners are expected to:

1. Recognize kitchen premises to be cleaned and sanitized
2. Classify and describe the uses of cleaning agents
3. Use cleaning agents in sanitizing kitchen premises safely
Let’s Recall (Review)
Answer the given question:
Why is important to clean, sanitize and store equipment properly?
Let’s Understand (Study the Concept)
Clean and Sanitize Kitchen Premises

Cleaning your kitchen’s working premises regularly is important to keep it look its
best and make it free from germs and bacteria that usually accumulate in the kitchen area
during food preparations. Several surfaces around the kitchen such as walls, floors, shelves
and other surfaces must always be cleaned and sanitized safely using the proper materials
to reduce health hazards.
Types of Sanitizers and Disinfectants
There are various types of chemicals use for sanitizing and disinfecting equipment,
and first aid procedures for accidents caused by chemicals.
1. Chemical
a. chlorine
b. carbolic acid f. timsen
c. ammonia g. soap
d. detergents h. alcohol
e. dishwashing liquid i. boric acid
2. Heat Sanitizer
a. hot water
b. steam
c. dry heat
d. UV light (ultraviolet light)
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e. Filtration
Procedure for disinfecting premises

a. Preliminary cleaning is required.
b. Apply solution to hand and apply to surfaces. Treated surface must remain wet for 10
minutes. Wipe with dry cloth.
c. Sponge on mop or allow to air dry.
d. Use a spray device for spray application Spray 6-8 inches from the surface, rub with a
brush, sponge or cloth. Avoid inhaling sprays.
e. Rinse all surfaces that come in contact with food such as exterior of appliances, tables
and stove top with potable water.
First aid procedure caused by chemical poisoning.
What to do?
• If the person has been exposed to poisonous fumes, such as carbon monoxide, get
him or her into fresh air immediately.
• If the person swallowed the poison, remove anything remaining in the mouth.
• If the suspected poison is a household cleaner or other chemical, read the label and
follow instructions for accident poisoning. If the product is toxic, the label will likely
advise you to call the hospital/doctor.
• Follow treatment directions given by poison centers.
• If the poison is spilled on the person’s clothing, remove the clothing and pour the body
with continuous tap water.
Precaution: Don’t administer Ipecac syrup (a medicine that causes vomiting used to partially
empty a person’s stomach after a poison). The total facility cleaning and maintenance program
of a food service department must be planned to reflect concern for sanitation as “a way of
life”. Facility sanitation results can be obtained through:
• Establishing high standards
• Rigid scheduling of assignments that are clearly understood by workers.
• Ongoing training
• Proper use of cleaning supplies
• Provision of proper materials and equipment to accomplish tasks, and
• Frequent meaningful inspections and performance reviews.
How to Keep Your Kitchen Clean and Safe
Although they are not visible threats, many micro-organisms waiting in your kitchen
can infect your cooking and eating, and consequently have a negative effect on your health.
Food poisoning and diarrhea are just some conditions which might be caused by preparing
food in a dirty, germ-infested kitchen. In order to prevent these, you need to make sure that
your kitchen is kept clean and safe from bacteria and other germs. Here are ways to ensure
the cleanliness of your kitchen and keep bacteria:
1. Remove unnecessary clutter from surfaces. Discard appliances and gadgets that
you don't use any more, as unused appliances would only tend to gather dust.
2. Keep your refrigerator clean and tidy. Before you do your weekly shopping, remove
old and rotten food and clean shelves and racks.
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3. Use a rubbish bin with a lid to keep odors out that attracts flies and other insects.
Empty it as soon as it smells, even if it is not yet full. You should ideally do this every
day.
4. Wash and disinfect your rubbish bin once a week. This will ensure that any germs
which might have remained even after you emptied out the rubbish will die and cannot
multiply.
5. Use separate chopping boards for different kinds of food. Keep separate chopping
boards for your meat and your vegetables to reduce the spread of bacteria.
6. Change the dishcloth frequently which you use in wiping surfaces every day.
Use a different cloth for surfaces and for dishes.
7. Use a paper towel for any mess that is likely to cause contamination, such as
raw meat or eggs, and anything that has fallen on the floor. It is better to use
disposable cleaning material and to prevent from contaminating other food, instead of
using towels or sponges which you would use afterwards over and over again.
8. Keep kitchen floors free from debris and grease by sweeping and washing
regularly. If something has spilled, make sure to mop it right away.
9. Don't leave dirty crockery and pans to fester where they can attract harmful
bacteria, insects and rodents. Wash dishes with hot water and soap as soon as
you're done using them.
10. Wash surfaces that get touched. Periodically wipe doorknobs, handles, buttons and
controls, and light switches in and around your kitchen with cleaning agents.
11. Wash your hands before handling food and after if you sneeze or cough, blow your
nose, go to the bathroom, or touch high-use surfaces.
NOTE: Harmful bacteria are likely to thrive in low acid food and in the absence of oxygen.
Safety Measures
The following are safety measures that you should do when using cleaning
agents:
1. Ensure adequate ventilation.
2. Have knowledge of basic first aid.
3. Wear cotton clothing to cover your limbs and other parts of your body that might
be exposed to the cleaning agent.
4. Wear suitable footwear–it should be closed in and have a steel toe.
5. Wear industrial strength, thick plastic or rubber gloves.
6. Wear protective eye and face wear.
Storage and Security of Chemicals

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

1. Your younger sister accidentally swallowed poison. Which first aid treatment should
you do?
A. Give her a glass of water or any fruit juice.
B. Give her a spoonful of sugar or any kind of sweets.
C. Read the label of the poisonous material.
D. Remove anything remaining in the mouth.
2. Before starting to clean, use the recommended PPE which stands for_____.
A. Personal Protective Equipment
B. Personal Program Exercise
C. Practice Possible Experiment
D. Proper Procedure Examination
3. The following are procedure for disinfecting premises EXCEPT one.
A. Apply solution to hand and apply to surfaces.
B. Sponge on mop or allow to air dry.
C. Storage containers should be free of corrosion and moisture.
D. Rinse all surfaces that come in contact with food such as exterior of appliances,
tables and stove top with potable water.
4. Which of the following is a precautionary measure when using a cleaning agent?
I. Wear gloves
II. Wear suitable footwear.
III. Must have knowledge on basic first aid.
A. I only B. II only C. III only D. I, II and III
5. Which method of sanitizing uses heat-steam, hot water, and hot air- to sanitize
surfaces?
A. Air Dry
B. Chemical
C. Heat
D. Radiation
Let’s Analyze
Directions: Put a smile in your answer sheet if the statement shows correct practice. If
not write correct recommendations for the storage and security of chemical and cleaning
agents.
1. Keep them in a separate area, away from food and other products.
2. Mix all chemicals.
3. Store in a cool, well-lit and well-ventilated room.
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4. Keep on lower shelves to prevent accidents and to keep chemicals from falling into
food products.
5. Store chemical in heat area.
Let’s Try (Evaluation)
Directions: Fill in the blank with the word or group of words to complete
statement.
1. ______________ and disinfect your rubbish bin once a week.
2. Use a rubbish bin with a lid to ____________ out that attracts flies and
other insects.
3. Keep your refrigerator ________________and tidy.
4. ____________________unnecessary clutter from surfaces.
5. Use _________________ chopping boards for different kinds of food.
Let’s Create
Create and Post
Goal To create slogan on cleaning and sanitizing kitchen Tools, utensils, equipment
and working premises.
Role To perform creative and neatly slogan on cleaning, sanitizing kitchen tools,
utensils, equipment and working premises.
Audience The target audience are your TLE teacher as well as your classmates.
Situation You are tasked to make a slogan on proper cleaning and sanitizing
kitchen tools, utensils, equipment and working premises using Oslo paper,
coloring materials, pencil.
Product Performance Prepare and submit a creative slogan related to the proper
cleaning and sanitizing tools, utensils and equipment or working premises.
Standard Your slogan will be rated using the scoring rubric below:
RATING CRITERIA
95 Creatively and neatly done showing much relevance to the given
topic
90 Creatively done and neat enough with relevance to the given topic
85 Creatively done and neat enough but no relevance to the given topic
80 Simply done and neat enough but not so relevant to the given topic
75 Poorly done with erasures and irrelevant to the given topic
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Department of Education

National Capital Region

Learning Competencies (Essential Competencies)

LO 2: Clean and Sanitize Kitchen Premises (TLE_HECK9KP-Ib-2)

At the end of the lesson, the learners are expected to:

Answer the given question:

Why is important to clean, sanitize and store equipment properly?

Let’s Understand (Study the Concept)

Clean and Sanitize Kitchen Premises

Procedure for disinfecting premises

How to Keep Your Kitchen Clean and Safe

Storage and Security of Chemicals

Directions: Encircle the letter of the correct answer.

Let’s Try (Evaluation)

Create and Post

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