REMNANT INTERNATIONAL COLLEGE, INC.

HIGH SCHOOL DEPARTMENT

MODULE IN TLE 7
1st GRADING
SECOND MODULE

PREFACE

The Remnant International College of Baguio continues its Vision-mission to provide quality
integral education to its clientele through alternative delivery mode of learning to meet learners varied
needs during this Pandemic. Thus, to ensure continuity of education and protection of learners the RIC
adapted a flexible blended learning through Modular Distance Learning (MDL) and Online Distance
Learning (ODL) to guarantee that learners keep learning and getting the education they need.

This Module was designed in response to the “new normal” school year, resilience must be built
into our educational systems to ensure that knowledge and skills remain a priority for all learners. This
Module contain the Most Essential Learning Competencies (MELC) an innovative response to the
present situation of our educational system. With the distance education or learning, the school hoped
for a continuous learning for the learners who may not be physically present at school. This is also to
ensure the safety and health of the learners.

Guideline for Learners:

1. This module consists of series of individual activities of a particular subject together with your
textbooks and other study materials.
2. This will be your lessons’ guide for your continuous learning to expand your knowledge and improve
your skills.
3. Take your time to read the lessons carefully and follow instruction properly.
4. Ensure that you have completed the Module at the end of the week.
5. You may ask assistance from your teacher via text message/instant messaging, email, telephone, video
call, etc. according to the schedule given.
6. Use your TIME wisely.

Guideline for Parents/Guardians:

1. This Module is an individualized instruction, designed for LEARNERS.

2. It is highly discouraged that parents will answer the module. You may guide your child but never do the
activity for him/her.
3. Some lessons maybe delivered through recorded video, online lesson links, and online classes especially
for higher levels (SHS). Please be guided with the proper use of computer and mobile devices at home.
4. You may pick-up/submit the Module and other study materials (textbooks, notebooks, answer sheets)
every FRIDAY from the SUBJECT TEACHER.

STUDENT NAME:
DATE PASSED:
SCORE:
Learning Objectives: At the end of this module you are expected to:
1. Select various types of chemicals for cleaning and sanitizing kitchen tools and equipment
2. Clean and sanitize kitchen tools and equipment following manufacturer’s instructions
3. Use cleaning tools and paraphernalia in accordance to standard operating procedures

Definition of terms
Cleaning - physical removal of visible soil and food.
Disinfectant - substance used to destroy germs and diseases
Infestation - state of being infested as with parasites or vermin
Kitchen - room especially set apart and containing the necessary utensils for cooking food
Parts per million (PPM) - commonly used as a measure of small levels of pollutants in air, water,
body fluids, etc.
- Parts per million is the mass ratio between the pollutant component and the solution.
- Usually describes the concentration of something in water or soil.
- One ppm is equivalent to 1 milligram of something per liter of water (mg/l) or 1 milligram of
something per kilogram soil (mg/kg).
Sanitizer - a chemical agent used for cleansing and sanitizing surfaces and
equipment.
Sanitizing - process of reducing number of harmful organisms to safe level on
food contact services.

Lesson 1: Maintaining Kitchen Tools & Equipment

Cleaning and sanitizing procedures must be part of the standard operating procedures that make up
the food safety program.
Cleaning with soap and other detergents is just one step of the cleaning procedure. It is also
necessary to sanitize. Cleaning will remove any dirt or grease, but will not necessarily kill any bacteria
or other pathogens. Only a sanitizer will kill bacteria and ensure the area is safe for food preparation.

A. Cleaning. Cleaning agents should be stable, non-corrosive, and safe to use. To use the cleaners
correctly, follow these guidelines
1. Follow manufacturers’ instructions carefully. If not used the correct way, cleaners may not work
and can even be dangerous.
2. Do not use one type of cleaner in place of another unless the intended use is the same.

The Cleaning Agents

Cleaning agents are categorized into four, namely:
1. Detergents
 Can be used to routinely wash tableware, surfaces, and equipment.
 can penetrate soil quickly and soften it.
Examples are dishwashing detergents and automatic dishwasher detergents.
2. Solvent cleaners
 Often called degreasers
 Can be used periodically on surfaces where grease has burned on
3. Acid cleaners
 Can be used periodically on mineral deposits and other soils that detergents cannot remove
 often used to remove scale in ware washing machines and steam tables.
4. Abrasive cleaners
 Used to remove heavy accumulations of soil that are difficult to remove with detergents
 Some abrasive cleaners can also disinfect
 Can clean food-contact surfaces that are used to prepare potentially hazardous foods

B. Sanitizing
 This can be done by using heat or chemicals.

Sanitizing Methods
1. Using Heat
 It can be done by using – steam, hot water, and hot air.
 Hot water is the most common method used in restaurants.
 If hot water is used in the third compartment of a three-compartment sink, it must be at least
171℉ (77℃). If a high-temperature ware washing machine is used to sanitize cleaned dishes,
 the final sanitizing rinse must be at least 180℉ (82℃). For stationary rack, single temperature
machines, it must be at least 165℉ (74℃).
 Cleaned items must be exposed to these temperatures for at least 30 seconds.
2. Chemicals.
 Chemicals that are approved sanitizers are chlorine, iodine, and quaternary ammonium.

Three factors that influence the effectiveness of chemical Sanitizers

a. Concentration -- The presence of too little sanitizer will result in an inadequate reduction of
harmful microorganisms. Too much can be toxic.
b. Temperature -- Generally chemical sanitizers work best in water that is between 55℉(13℃) and
120℉ (49℃).
c. 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.

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.
Advantages and Disadvantages of Different Chemical Sanitizers

Chemical Concentration Contact Advantage Disadvantage

Time
Chlorine 50 ppm in 7 -Effective on a wide variety -Corrosive,
water between seconds of bacteria -irritating to the skin,
75 and100℉ -Highly effective -effectiveness decreases
-Not affected by hard with increasing pH of
water; solution;
-inexpensive -deteriorates during storage
and when exposed to light;
-dissipates rapidly;
-loses activity in the
presence of organic matter
Iodine 12.5-25 ppm 30 -Forms brown color that -Effectiveness decreases
in water that is seconds indicates strength; greatly with an increase in
at least 75℉ -Not affected by hard pH (most active at pH 3.0;
water; very low acting at pH 7.0);
-less irritating to the skin -should not be used in water
than is chlorine that is at 120℉ or hotter
-activity not lost rapidly in -might discolor equipment
the presence of organic and surfaces
matter.
Quaternary 200 ppm in 30 -Nontoxic, -Slow destruction of some
Ammonium water that is seconds -odorless, microorganisms;
Compound at least 75℉ -colorless, -not compatible with some
-noncorrosive detergents and hard water
-nonirritating;
-stable to heat and
relatively stable in the
presence of organic matter
-active over a wide pH
range
Activity 1: Write down 10 cleaning and sanitizing agents you have at home with their image. Paste them
on your module.
1. _______________________ 2._______________________ 3._________________________

4._______________________ 5._______________________ 6._________________________

7._______________________ 8._______________________ 9._________________________

10.______________________

Lesson 2: Cleaning and sanitizing utensils

6 steps of cleaning and disinfection
1. Pre-clean. Remove excess food waste by sweeping, wiping or pre-rinsing
2. Main clean. Loosen surface waste and grease using a detergent.
3. Rinse. Remove loose food waste grease and detergent
4. Disinfection. Kill the bacteria with disinfectant or heat
5. Final rinse. Remove the disinfectant
6. Drying. Remove all moisture

Other things to consider during cleaning and sanitizing utensils and equipment.
1. 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.
2. A dishwasher machine is very effective at sanitizing if it has a hot wash and drying cycle. If you do
not have a dishwasher, you will need to sanitize in a sink using a chemical sanitizer or very hot water.
If 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.
3. 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.
4. 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.

Cleaning kitchen premises

Everybody wants to have a clean, germ-free kitchen. We store and prepare the food that we eat in
our kitchens thus it’s imperative to deep clean the kitchen to reduce chances of contamination.
A clean kitchen also prevents an infestation of pests such as cockroaches and flies and rodents. It
keeps appliances clean and in good working order.
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

Things You'll Need

Broom, Cleaning rags, Bucket

Instructions:
1. Collect loose dust by sweeping the kitchen floor daily with a broom or static sweeper and wiping
down counter tops, tables and other surfaces with a cleaning rag. To remove sticky buildup, wipe with
a damp cleaning rag and wipe a damp mop over your kitchen floor.
2. Mix 1-gallon warm water in a bucket with 1/2 cup white vinegar and 1 tsp. dish soap. Dip your mop
into the bucket, wring the mop out and wipe across your kitchen floors. The diluted vinegar solution
makes it safe for any kitchen floor surface while still strong enough to clean and disinfect. The dish
soap assists in cutting through any food residue that may be on the kitchen floor. Let your floor air dry
after cleaning.
3. Make an all-purpose cleaner in a spray bottle. Combine 3 cups warm water with ½ cup white
vinegar and 1 tsp. dish soap.
4. Spray this solution onto kitchen surfaces and wipe off with a damp cleaning rag. This works well on
any type of kitchen surface including cabinetry, sinks, tables, counters and any other area that
requires cleaning.
5. Fill a few bowls with about 1/2 cup each of baking soda. Place these around your
kitchen to absorb odor and keep the kitchen smelling fresh. Open windows to let fresh air circulate,
which is especially useful when cooking strong-smelling foods.

Cleaning the refrigerator and cooker with baking soda

Start by turning it off and allow ice to thaw. Remove all the stored items and racks. Add baking soda
to hot water and wipe down the fridge. Wash the racks separately and wipe dry before putting them
back in the fridge.

Activity 2: A. Put the steps in cleaning and sanitizing in order by writing the number of the step in the
space provided.

A. _________________ sanitize the surface

B. _________________ clean the surface
C. _________________ allow the surface to air-dry
D. _________________ rinse the surface
E. _________________ remove food from the surface
B. Reread and write down 5 cleaning and sanitizing agents and 3 tools used when cleaning kitchen
premises as mentioned above in the first column. List down 5 steps to finish the task in the second
column. Fill in the table below.

Cleaning Kitchen Premises

Cleaning and sanitizing agents, tools Steps
& equipment
Cleaning and Sanitizing Agents used:
1._____________________
2._____________________
3._____________________
4._____________________
5._____________________

Tools used:
1. _________________
2. _________________
3. _________________

Prepared by: Checked by: Approved by: Noted by:

Zyra May P. Layag Paulo John M. Amparado Jeanette Theresa S. Sardia Rev. Peter Hoi Kwon Jong
TLE Teacher Head Teacher Principal Administrator

Reference/s:
Department of Education, Technology and Livelihood Education - Commercial Cooking Exploratory,
K-12 Basic Education Curriculum
https://static.virtuallabschool.org
http://hygieneplusuae.com