School Year 2021-2022
PASSIONIST SISTERS’ SCHOOL (GENSAN), Subject/Learning Area TLE
INC. Grade Level/Section 9
Upper Cahilsot, Calumpang, General Santos Form 6:LEARNING MODULE
City
Week No: 2 Learning Module No. 2 Inclusive Dates August 30-September 3, 2021
Learning Module Overview
TYPES OF CHEMICALS USED IN CLEANING AND SANITIZING TOOLS AND EQUIPMENT
In this lesson, we are going to discuss four categories of cleaning agents which is the right cleaning agent
used to make cleaning easy, the types of sanitizing and how to clean and sanitize the dishes, utensils, and cooking
equipment. Cleaning and sanitizing procedures must be part of the standard operating procedure because
improperly cleaned and sanitized surfaces allow harmful microorganisms to be transferred from one food to
another.
Learning Objectives
Identify the categories of cleaning agents.
Differentiate the advantages and disadvantages in using chemical sanitizers.
Understand the importance of cleaning and sanitizing tools and other equipment.
A. Content Standards The learners demonstrate an understanding of:
- the knowledge, skills, and attitudes required in maintaining
kitchen tools, equipment, and work premises
B. Performance Standards The learners:
- Independently maintain clean kitchen tools, equipment, and
premises
C. Learning Competencies The learners:
1. recognize kitchen premises to be cleaned and sanitized
2. classify and describe the uses of cleaning agents
3. clean the kitchen area hygienically in accordance with food safety
and occupational health regulations
4. clean surfaces without damaging property and adversely affecting
health
5. use cleaning agents in sanitizing kitchen premises safely
6. follow cleaning schedule based on enterprise procedures
7. follow safety and first aid procedures
Learning Content
To know more about the types of chemicals that is used in cleaning and sanitizing
tools and equipment, kindly open and read your book in TLE9, Skills For A
Lifetime in TLE, pages 8-19.
For more information about this topic, read the following:
CLEANING AND SANITIZING
Cleaning
- Is the process of removing food and other types of soil from a surface, such as a
dish, glass, or cutting boards.
- Is done with a cleaning agent that removes food, soil, or other substances.
Clean-food contact surfaces that are used to prepare potentially hazardous foods as needed throughout the day but
no less than every four hours. If they are not properly cleaned, food that comes into contact with these surfaces
could be contaminated.
Contact Time – in order for the sanitizer to kill harmful microorganisms, the cleaned item must be in contact with
the sanitizer (either heat or approved chemical) for the recommended length of time.
School Year 2021-2022
PASSIONIST SISTERS’ SCHOOL (GENSAN), Subject/Learning Area TLE
INC. Grade Level/Section 9
Upper Cahilsot, Calumpang, General Santos Form 6:LEARNING MODULE
City
Sanitizer Testing – every restaurant must have the appropriate testing kit to measure chemical sanitizer
concentrations. To accurately test the strength of a sanitizing solution, one must first determine which chemical is
being used ---- chlorine, iodine or quaternary ammonium. Test kits are not interchangeable so check with your
chemical supplier to be certain that you are using the correct kit. The appropriate test kit must then be used
throughout the day to measure chemical sanitizer concentrations.
Cleaning and Sanitizing Utensils
There are three steps needed to effectively clean and sanitize utensils:
- Washing
- Sanitizing
- Drying
Utensils such as cutting boards, bowls and knives need to be thoroughly washed in warm soapy water.
After washing, the utensils should look clean and there should be no food or anything else visible on them.
Effective cleaning will remove most of the dangerous bacteria present. Sanitizing will then kill any that might
remain.
A dishwasher is very effective at sanitizing if it has a hot wash and drying cycle. If you do not have a
dishwasher, you will have to sanitize in a sink using a chemical sanitizer such as a sodium hypochlorite – or
quaternary ammonium – based solution, ensure that it can be safely used for sanitizing eating, drinking and
cooking utensils. Follow the instructions on the container carefully, as different sanitizers work in different ways.
If you are using very hot water, take extra care to avoid being scalded. All utensils must then be thoroughly dried
before they are re-used. Air-drying is best but tea towels can be used if they are clean.
If you are washing up at an event being held outdoors, make sure you have access to plenty of hot water.
If hot water is not available, disposable eating and drinking utensils should be used and enough cooking utensils
provided to last the duration of the event so that washing up is not necessary.
Cleaning Kitchen Premises
Cleaning your kitchen regularly is important not only to keep it looking its best, but also to remove all of
the germs and bacteria that accumulate regularly in the kitchen area. There are several surfaces around the
kitchen, and by making a homemade versatile cleaning solution, you can easily clean most of the surfaces with
one basic mixture of household ingredients that are probably already in your kitchen cupboards.
Learning Resources
A. Teacher’s guide Skills for a Lifetime in TLE by Virginia C. Esmilia-Sercado
Teachers’ Manual (Pages 1-4)
B. Learner’s materials Learning Module
C. Textbook Skills for a Lifetime in TLE by Virginia C. Esmilia-Sercado (Pages 8-19)
Learning Exercise/s
Learning Exercise 1 Explain the advantages and disadvantages in using the following chemical
sanitizers.
Learning Exercise 2 A) Enumerate the following.
B) Answer the question clearly and directly.
Learning Exercise 3 In 3 minute-video, demonstrate how to clean and sanitize five (5) kitchen tools
and equipment that can be found in your home. (Pass your video presentation
in my messenger account, Nestine Hope Fernandez.)
Learning Module Summary
School Year 2021-2022
PASSIONIST SISTERS’ SCHOOL (GENSAN), Subject/Learning Area TLE
INC. Grade Level/Section 9
Upper Cahilsot, Calumpang, General Santos Form 6:LEARNING MODULE
City
Cleaning and sanitizing procedures must be part of the standard operating procedure that make up your
food safety program.
Cleaning is the process of removing food and other types of soil from a surface.
Cleaning agents are divided into four (4) categories:
1. Detergents
2. Solvent Cleaners
3. Acid Cleaners
4. Abrasive Cleaners
Sanitizing is done using heat, radiation, or chemicals.
There are two (2) types of sanitizing:
1. Using heat
2. Using chemicals
In using chemical sanitizers, there are factors to be considered: concentration, temperature, and contact
time.
Learner’s Name Week No. 2
Learning Module No. 2 Inclusive Dates
Learning Exercise No. 1 Score
Instructions Explain the advantages and disadvantages in using the following chemical sanitizers.
Learning Task
CHEMICAL SANITIZERS ADVANTAGE DISADVANTAGES
Chlorine
Iodine
Quaternary Ammonium
Compund
Learning Exercise No. 2 Score
Instructions A. Enumerate the following.
School Year 2021-2022
PASSIONIST SISTERS’ SCHOOL (GENSAN), Subject/Learning Area TLE
INC. Grade Level/Section 9
Upper Cahilsot, Calumpang, General Santos Form 6:LEARNING MODULE
City
B. Answer the question clearly and directly.
Learning Task
A.
1. Categories of cleaning agents
a) ______________________________
b) ______________________________
c) ______________________________
d) ______________________________
2. Factors influence the effectiveness of chemical sanitizers
a) ______________________________
b) ______________________________
c) ______________________________
B.
Why is it important to clean and sanitize kitchen tools and other equipment?
________________________________________________________________________________________
________________________________________________________________________________________
________________________________________________________________________________________
________________________________________________________________________________________
________________________________________________________________________________________
Learning Exercise No. 3 Score
Instructions In 3 minute-video, demonstrate how to clean and sanitize five (5) kitchen
tools and equipment that can be found in your home. (Pass your video
presentation in my messenger account, Nestine Hope Fernandez.)
Learner’s Parents or Guardian Contact Number/s
Date submitted
Prepared by:
Nestine Hope Fernandez
Subject Teacher
