QUARTER 1

LESSON 1 CLEAN AND MAINTAIN KITCHEN PREMISES

This module deals with the skills and knowledge on cleaning and maintaining kitchens,
food preparation and storage areas in commercial cookery or catering operations. The
lesson deals with the various types of chemicals and equipment for cleaning and
sanitizing premises and first aid procedure for accidents caused by chemicals, proper
waste management procedure and techniques, and sorting of linens according to
workplace procedure.

CONTENT OF THE LESSON:

The content of the lesson includes Kitchen tools and equipment to be cleaned, sanitized,
and stored 1.1. cutting tools and equipment 1.2. measuring tools and equipment 1.3.
mixing tools and equipment 1.4. top-of-the-range equipment 1.5. baking tools and
equipment; types of chemicals used in cleaning and sanitizing kitchen tools and
equipment; methods of cleaning and sanitizing kitchen tools and equipment; proper
dishwashing techniques; techniques in storing cleaned kitchen tools and equipment;
surfaces to be cleaned 6.1. walls 6.2. floors 6.3. shelves 6.4. benches and work surfaces
6.5. cooking equipment and appliances 6.6. cold storage equipment 6.7. storerooms and
cupboards; Types and uses of cleaning agents 7.1. specifications 7.2. usage instructions
7.3. methods of mixing 7.4. precautionary measures 8. Sanitation procedure; and
cleaning schedules.

Clean, sanitize and store equipment

 The content of this topic includes the following guidelines: chemicals and clean
potable water are selected and used for cleaning and/or sanitizing kitchen equipment
utensils, and working surfaces; equipment and/or utensils are cleaned and/or sanitized
safely using clean/potable water and according to manufacturer’s instructions; clean
equipment and utensils are stored or stacked safely in the designated place; cleaning
equipment and supplies are used safely in accordance with manufacturer’s instructions;
cleaning equipment are assembled and disassembled safely; cleaning equipment are
stored safely in the designated position and area.
CLEANING AND SANITIZING
Cleaning and sanitizing procedures must be part of the standard operating
procedures that make up your food safety program. Improperly cleaned and sanitized
surfaces allow harmful microorganisms to be transferred from one food to other foods.
Cleaning
Cleaning is the process of removing food and other types of soil from a surface,
such as a dish, glass, or cutting board. Cleaning is done with a cleaning agent that
removes food, soil, or other substances.
Cleaning agents are divided into four categories:
• Detergents – Use detergents to routinely wash tableware, surfaces, and equipment.
Detergents can penetrate soil quickly and soften it. Examples include dishwashing
detergent and automatic dishwasher detergents.
• Solvent cleaners – Use periodically on surfaces where grease has burned on.
Solvent cleaners are often called degreasers.
• Acid cleaners -- Use periodically on mineral deposits and other soils that detergents
cannot remove. These cleaners are often used to remove scale in warewashing
machines and steam tables.
• Abrasive cleaners -- Use these cleaners to remove heavy accumulations of soil that
are difficult to remove with detergents. Some abrasive cleaners also disinfect. 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 become contaminated.
Sanitizing
Sanitizing is done using heat, radiation, or chemicals. Heat and chemicals are
commonly used as a method for sanitizing in a restaurant; radiation rarely is. 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.
Sanitizing Methods
• Heat. There are three methods of using heat to sanitize surfaces – 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 171o F
(77o C). If a high-temperature warewashing machine is used to sanitize cleaned dishes,
the final sanitizing rinse must be at least 180o F (82o C). For stationary rack, single
temperature machines, it must be at least 165o F (74o C). Cleaned items must be
exposed to these temperatures for at least 30 seconds.
• Chemicals. Chemicals that are approved sanitizers are chlorine, iodine, and
quaternary ammonium. Chemical Sanitizers Different factors influence the effectiveness
of chemical sanitizers.
The three factors that must be considered are:
• Concentration -- The presence of too little sanitizer will result in an inadequate
reduction of harmful microorganisms. Too much can be toxic.
• Temperature -- Generally chemical sanitizers work best in water that is between 55o
F (13o C) and 120o F (49o 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.
Students Activity

1.1.1 Identification
__________1.This refers to a tiny, usually single-celled organism that can be seen only
with a microscope.
__________2.This refers to the result of eating food that has been contaminated.
__________3.This type of microorganism can be found everywhere-in the air, in the
water ground, on our food, on our skin, inside our bodies.
__________4. Classification of bacteria are helpful to us. For example, many live in the
intestinal tract, where they fight harmful bacteria, aid the digestion of
food, and produce certain nutrients.
__________5. This process that a bacteria multiply by splitting in half. Under ideal
conditions for growth, they can double in number in every 15 to 30
minutes. This means that one single bacterium could multiply to one
million in less than 6 hours.

1.1.2 Enumeration

1. Give the (5) methods of sanitizing kitchen tools and equipment.

Clean and sanitize premises

The content of this topic includes the following guidelines: cleaning schedules are
followed based on enterprise procedures; chemicals and equipment for cleaning and/or
sanitizing are used safely; walls, floors, shelves and working surfaces are cleaned
and/or sanitized without causing damage to health or property; first aid procedures are
followed if an accident happens.
SANITATION
All food-service operators are responsible for knowing the health department
regulations in their own city and state. One effective system food-service
establishments can use to ensure food safety is the Hazard Analysis Critical Control
Point (HACCP) system. This Practical Program identifies possible danger points and
sets up procedures for corrective action.
FOOD HAZARDS
Preventing food-borne illness is one of the most important challenges facing
every food service worker. In order to prevent illness, a food worker must understand
the sources of food-borne disease.
Most food-borne illness is the result of eating food that has been contaminated.
To say a food is contaminated means it contains harmful substances not originally
present in it. In other words, contaminated is food that is not pure. In this section, we
first discuss the various substances get into food to contaminate food and cause illness.
Afterward, we consider how these substances get into the food to contaminate it and
how food workers can prevent contamination and avoid serving contaminated food.
Any substance in food that can cause illness or injury is called a hazard. Food hazards
are of four types:
1. Biological hazards 3. Physical hazards
2. Chemical hazards 4. Allergens
PATHOGENS
The most important kind of biological hazards to consider are the
microorganisms. A microorganism is a tiny, usually single-celled organism that can be
seen only with a microscope. A microorganisms that can cause disease is called
pathogen. Although these organisms sometimes occur in clusters large enough to be
seen with the naked eye, they are not usually visible. This is one reason why they can
be so dangerous. Just because food looks good doesn’t mean it is safe.
Four kinds of microorganism can contaminate food and cause illness:
1. Bacteria 3. Fungi
2. Viruses 4. Parasites
Most food-borne diseases are caused by bacteria, so most of our attention in this
chapter is focused on them, but the other types can be dangerous as well. Many of the
measures we take to protect food from bacteria also help prevent the other three kinds
of microorganisms.
BACTERIA

Bacteria are everywhere-in the air, in the water ground, on our food, on our skin,
inside our bodies. Scientists have various ways of classifying and describing these
bacteria. As food workers, we are interested in a way of classifying them that may be
less scientific but is more practical to our work.
1. Harmless bacteria
Most of bacteria fall into this category. They are neither helpful nor harmful to us. We
are not concerned with them in food sanitation.
2. Beneficial bacteria
These bacteria are helpful to us. For example, many live in the intestinal tract, where
they fight harmful bacteria, aid the digestion of food, and produce certain nutrients. In
production, bacteria make possible the manufacture of many foods, including cheese,
yogurt and sauerkraut.
3. Undesirable bacteria
These are the bacteria that are responsible for food spoilage. They cause souring,
putrefying and decomposition. These bacteria may or may not cause disease, but they
offer a built-in safety factor: They announce their presence by means of sour odors,
sticky or slimy surfaces, and discoloration. As long as we use common sense and follow
the rule says “when in doubt, throw it out,” we are relatively safe from these bacteria.
We are concerned with these bacteria for two reasons:
• Food spoilage costs money.
• Food spoilage is a sign of improper food handling and storage. This means the next
kind of bacteria is probably present.
4. Disease-causing bacteria, or pathogens
These are the bacteria that cause most food-borne illness, the bacteria we are most
concerned with. Pathogens do not necessarily leave detectable odor or tastes in food.
In other words, you can’t tell if food against pathogenic bacteria is to use proper hygiene
and sanitary food-handling and storage techniques.
Each kind of bacterial pathogen causes disease in one of three ways:
 Intoxications are caused by poisons (toxins) the bacteria produce while they
growing in the food, before it is eaten. It is these poisons, not the bacteria
themselves as they multiply in the body. Most food-borne diseases are toxin-
mediated infections.
BACTERIAL GROWTH
Bacteria multiply by splitting in half. Under ideal conditions for growth, they can double
in number in every 15 to 30 minutes. This means that one single bacterium could
multiply to one million in less than 6 hours.

Dispose Waste

The content of this topic includes the following guidelines: wastes are sorted and
disposed according to sanitary regulations, enterprise practices and standard
procedures; cleaning chemicals are disposed safely according to standard procedures.
Proper waste management plays a very important role especially in the kitchen
where foods are being prepared and cooked.
Waste Management and Disposal Procedure and Techniques
 Waste avoidance – refers to engaging into an activity that prevent generation of
waste.
 Waste reduction – the process of minimizing wasteful consumption of goods.
  Re-use – the process of recovering materials intended for some purpose without
changing their physical and chemical characteristics.
 Recycling – the treatment of used or waste materials through a process of
making them suitable for beneficial use and for other purposes.
 Composting – the controlled decomposition of organic matter by micro-
organisms, mainly bacteria and fungi into humus-like product.
 Waste disposal – refers to the proper discharge
Waste Disposal
 Liquid waste should be disposed and other sanitizing agents.
 Floor drain should be functional and properly covered with a trap.
 Waste should be controlled and disposed frequently in properly covered
container.
Kinds of Linens
1. Napkins 2. Table cloth 3. Serving cloth
4. Tea towels 5. Clothing 6. Cleaning cloth 7. Table runners
Sorting of linen according to work place
1. Kitchen
2. Cleaning cloth • Clothing
2. Dining Area
• Napkins • Tea towels • Table cloth • Serving cloth

ACTIVITY OF THE LESSON

1.2.1 Plan for delivery and have tools for receiving ready.
Visually inspect all items and look for signs of container damage.
Check and record temperatures of frozen and refrigerated items.
Check off items on invoice.
Check for substituted products.
Reject unacceptable goods and note this rejection on the invoice
Sign the invoice (meaning you agree to pay the bill).
Date the food packages

SELF-CHECK ASSESSMENT
SELF-CHECK 1.2.2
I. TRUE OR FALSE
Directions: Write TRUE if the statement is correct and FALSE if the statement is
incorrect on the space provided.
__________________1. Air-dry all cleaned and sanitized items before storing them.
__________________2. Cleaning is not done with a cleaning agent that removes food,
soil, or other substances
__________________3. Check each rack as it comes out of the machine for soiled
items.
__________________4. Sanitizing is done using heat, radiation, or chemicals.
__________________5. Solvent cleaners are often called degreasers
__________________6. Check temperatures and pressure at least once a day.
__________________7. Cleaning and sanitizing procedures must be part of the
substandard operating procedures that make up your food
safety program.
__________________8. Air-wet dry all items
__________________9. Concentration is to presence of too big sanitizer will result in
an inadequate reduction of harmful microorganisms.
__________________10. Rinse, scrape, or soak all items before washing them in a
three-compartment sink.

SELF-CHECK 1.2.3
1. What steps should you take when receiving goods?
2. The fish supplier arrives with oysters in a cardboard box with no covering or ice. Will
you accept the delivery? Why/Why not?
3. What are the first aid procedures for chemical poisoning?
4. Why do we disinfect premises?
SELF-CHECK 1.1-3
1. Differentiate waste management and disposal procedures and techniques.