SENIOR

HIGH
SCHOOL

Cookery
Quarter 1
Self-Learning Module1
CLEAN AND SANITIZE KITCHEN
PREMISES
 EXPECTATIONS

This module deals with the skills and knowledge involved in the different types
of chemicals and equipment for cleaning and sanitizing premises and awareness of
food safety and occupational health regulation.

Upon completion of this module you should be able to:

1. recognize the kitchen premises to be cleaned and sanitized;
2. follow the procedure in cleaning the kitchen area in accordance with food safety
and occupational health regulations and clean surfaces without damaging
property and adversely affecting health; and
3. appreciate the importance of cleaning and sanitizing kitchen premises.

PRETEST

Directions: Read the sentences below carefully, write True if the statement is
correct and False if incorrect on the spaces before each number.

1. You should only use cleaners for their intended use. For example, do not use
glass cleaner on countertops.
2. Food contact surfaces must still be sanitized after they have been cleaned
and rinsed.
3. Any chemical you use in cleaning and sanitizing must be approved by the
food safety regulation/authority.
4. The surface must be sanitized before they are cleaned.
5. Cleaning reduces the number of pathogens on a surface to a dangerous level.

RECAP
Direction: Fill in the white boxes with letters to form a word described in the
statement.
 1. It is used to break up dirt or soil. (Upper boxes)
2. It is used to remove heavy accumulations of soil that are difficult to remove
with detergents, solvents, and acids. (Middle boxes)
3. It is used to remove grease from surfaces on oven tops, counters, and grill
backsplashes. (Middle boxes)
4. It is used to remove hard mineral deposits and rust. (Lower boxes)

LESSON

Recognize Kitchen Premises To Be Cleaned and Sanitized

(STAFF 2018)
Cleanliness in the kitchen working premise is important, cleaning your
kitchen keeps it free from bacteria and harmful microorganisms or pathogens, it
prevents foodborne illness that could lead to food poisoning. Bacteria can grow on
unclean surfaces and then contaminate the food.
Before you prepare the food, you must consider the area, if the work surface
looks clean does not mean that it is sanitary. There are surfaces in the kitchen such
as walls, floors, shelves, and other surfaces that must always be cleaned and
sanitized carefully using the proper materials to reduce environmental
complications.

What areas in the kitchen that needs proper cleaning?

The surfaces that need cleaning are walls, floors, shelves, benches and work
surfaces, cooking equipment and appliances, cold storage equipment, storerooms,
and cupboards.
 Clean the Kitchen Area Hygienically in Accordance with Food
Safety and Occupational Health Regulations

( Static.Dailymirror.Lk. 2020)

Every establishment should have a food safety plan according to the Food
Safety Act of 2013. This will help you identify what type of cleaning needs and when
it should be done. Part of maintaining kitchen premises is to sort waste and disposal
according to hygienic regulations, enterprise practices and procedures, and
environmental considerations.

Process of Cleaning

1. Remove all visible waste from the area to be cleaned.

 With this, it will be easier for you to clean the premises.
2. Apply cleaning agent and allow it to work on the area
 You can use hot water with detergent or a cleaning chemical that needs to
‘rest’ give time for its properties to be effective.
3. Remove the cleaning agent and restore the area to its correct condition
 In the kitchen this may require you to rinse the detergent off the bench and
allow to air dry before adding the sanitizer.
 All cleaning processes must have a starting point and an endpoint. This
cleaning process must meet Local Food Safety Requirements as well as
environmental standards.

Clean Surfaces without Damaging Property

and Adversely Affecting Health
The typical kitchen has a range of different surfaces. There are different
materials for worktop, kitchen cabinets, and sinks that requires varied cleaning
approaches or process depending on its requirements whether you are using
stainless steel or laminate surfaces and ceramic or enamel sink. Here is the quick
guide to clean the types of worktop, kitchen cabinets, and sinks.
 Worktops

Stainless Steel
To clean, wash with a solution of washing up liquid
and dry with a soft cloth. Do not use any abrasive cream
cleaners. If you just want to remove finger marks, put a dab
of baby oil or rinse aid on a clean cloth, and rub the whole
surface.
(Images-Na.Ssl-Images-Amazon.Com 2020)

Ceramic Tiles
To clean use a brush dipped in a bleach solution and
rinse thoroughly.

(I.Pinimg.Com. 2020)

Wood
To clean wipe it with a damp cloth and dishwashing
liquid solution to remove stains rubbing along the grains.

(I.Pinimg.Com. 2020)

Kitchen Sink

Composite
To clean wipe it with a damp cloth and washing
liquid. Remove any limescale marks using a paste of
bicarbonate of soda.
(lavellosinks.us 2020).

Stainless steel
To clean wipe it with a damp cloth and washing
solution or anti-bacterial spray. Once a week use a cream
cleaner, rinse and dry. To remove limescale use a carbonic
acid.

(5.Imimg.Com 2005)

Kitchen cabinets
These are the easiest to clean. They are made with coatings, sealants, or glass
surfaces. For cleaning the kitchen cabinet use a half mixture of white vinegar and
warm water, then add two-three drops of dish detergent. Apply using your spray
bottle, leave it for a minute or two, and then wipe it off with a soft cloth and for stains,
mix a paste of salt and vinegar, and gently scrub the stain with a soft cloth or soft
brush.

Use Cleaning Agents in Sanitizing Kitchen Premises Safely

The cleaning agent and sanitizers are used to disinfect tools, equipment,
premises, and surfaces to avoid foodborne illness. Cleanliness typically leads to
better customer experience and it can make or break a food business establishment.
Maintaining your kitchen will keep you away from any foodborne diseases. All
cleaning agents and sanitizer products are subject to health codes and regulations
known as Food Safety Act of 2013 and Food and Drugs Administration.

There are a variety of chemicals use for sanitizing and disinfecting equipment.
CHEMICALS a. chlorine
b. carbolic acid
c. ammonia
d. detergents
e. dishwashing liquid
f. timsen
g. soap
h. alcohol
i. boric acid
Heat Sanitizer a. Hot water
b. Steam
c. Dry heat
d. UV light (ultraviolet light
e. Filtration

Procedure for Disinfecting Premises

1. The initial cleaning is required.
2. Apply the solution to the surface by wetting it with cloth, mop, and sponge.
The treated surface must remain wet for 10 minutes. Wipe with a dry cloth.
3. Sponge on a mop or allow to air dry.
4. Use a spray device for spray application Spray 6-8 inches from the surface,
rub with a brush, sponge, or cloth. Avoid inhaling sprays.
5. Rinse all surfaces that come in contact with food such as the exterior of
appliances, tables, and stovetop with potable water before rinse.
 ACTIVITIES

Activity 1: Find the words that needs cleaning and sanitation in the kitchen
premises, the words are hidden in the grid. Use a pen to mark or draw a loop around
the words.

W S M O F S S S S C F D L D
D A O R S H S S T I L W A W
N R L E E E O D S T O C S S
P I S L O E O O A S O V S E
E S V G S S B S O O R O P P
F E U T I O W B N L S B O S
S L S P O T K R O W S O W E
S E I E S E C N A I L P P A
S E S S D R A O B P U C O O
N O W B D R A I N S F E A G
S S I N L P S E H C N E B E
V L O E G A R O T S D L O C
K P S M O O R E R O T S D A
R N S K N I S W R B R M S C

Activity 2: In chronological order affix number in the circles the steps of cleaning
and sanitizing procedure of kitchen premises in accordance with food safety and
occupational health regulations.
Sponge on a mop or allow to
The initial cleaning is required. air dry.

Rinse all surfaces that come in

Use a spray device for spray application
contact with food such as the
Spray 6-8 inches from the surface, rub
exterior of appliances, tables,
with a brush, sponge, or cloth.
and stovetop with potable
water before rinse

Apply the solution to the

surface by wetting it with cloth,
mop, and sponge.
 WRAP-UP

Directions: Give your reaction and the main points of today’s lesson by answering
the exit slip

1. Encircle the face that describe the level of your understanding of today’s
lesson.

2. What were the main points of today’s lesson?

VALUING

Directions: Cite the impact of the cleaning and sanitizing surfaces to your family,
and to the environment. Write your answers inside the boxes below.