Learning Area FISH PROCESSING Grade Level

W3
SEVEN/EIGHT
Quarter THREE Date WEEK 3

I. LESSON TITLE Sanitizing Tools, Equipment, Instruments and Utensils

II. MOST ESSENTIAL LEARNING LO 2. Use tools, equipment, instruments and utensils by following the standard
COMPETENCIES (MELCs) procedures. (TLE_AFFP7/8 UT- 0b-2)
2.4. Follow procedures in sanitizing tools, equipment, instruments, and utensils.

III. CONTENT/CORE CONTENT 1. Sanitizing Tools, Equipment, Instruments and Utensils

References:
1. Food Fish Processing ADM LM First Edition 2020 pp. 20-28
2. SDO QUEZON-ADM-TLE-FFP7-8-Q1-M2 pages 18-25
Suggested
IV. LEARNING PHASES Learning Activities
Timeframe
In this lesson you will learn to follow procedures in sanitizing and
A. Introduction 30 minutes
disinfecting tools, equipment and utensils. Sanitizing and disinfecting will destroy all
Panimula germs and microorganisms which were not removed after washing with soap and
water. Proper cleaning and disinfecting leads to:
1. minimizing product rejection, return and complaints due to defects resulting
from the use of defective or inappropriate tools, equipment and utensils.
2. lengthening product shelf life due to the reduction of contamination resulting
from the use of properly sanitized and disinfected tools, utensils and equipment.
3. reducing the risk on food poisoning due to the use of sanitized tools, equipment
and utensils.
4. facilitating preventive maintenance which includes checking the machine
temperature, hydraulic fluid, wear and surface condition, crack, leak detection,
vibration, corrosion and electric insulation.
The use of sanitizing agents leads to effective sanitation of tools, equipment
and utensils. Sanitation with the use of physical and chemical sanitizing agents will
kill residual microorganisms that remain after cleaning. The removal of dirt or
Cleaning by washing with soap and water is very important as it ensures debris by
physical and/or mechanical means. Clean water is to be used to finally wash and
rinse all utensils, tools and equipment. Sanitizing or disinfecting, on the other hand,
rids or reduces the number of micro-organisms on surfaces where food meets. It
cannot be accomplished until surfaces where foods are processed are clean.
Moreover, it cannot be effective without a good pest control program.
Cleaning alone by washing is not capable of totally eradicating microbes,
germs, and viruses, hence the need to use sanitizing agents. Some sanitizing agents
are detergent solution for scrubbing surfaces of processing tables, 150– 200 ppm
chlorinated water for sanitizing. All tools and utensils are also cleaned and sanitized
with the use of detergent solution rinsed with tap water before sanitizing with 150 –
200 ppm chlorinated water by soaking.
Chlorine is one of the cheapest and most easily available sanitizers in the
market. It is popularly used in the treatment of water for both household and plant.
Guide in Cleaning and Sanitizing Equipment and Instruments

Volume of Volume of Time

Area/Materials to be Sanitized
Water Chlorine (Minutes)
Hand Dip 2. 5 gallons 10.8 ml 2-5 minutes
Equipment 5 gallons 54 ml 2-5 minutes

Floor 5 gallons 125 ml 20 minutes

For food processing: Washing
5 gallons 27 ml 2-5 minutes
of vegetables and poultry
 Suggested
IV. LEARNING PHASES Learning Activities
Timeframe

A. Procedure in Cleaning tools, equipment, instruments and utensils

1. Wash all the equipment or instruments with soap.
2. Rinse with clean water.
3. Sanitize by dipping into approved sanitizer solution.
4. Remove from the solution.
5. Allow to air dry.
B. Procedure in Sanitizing tools, equipment, instruments and utensils
1. Prepare all the materials needed.
2. Measure a certain amount of chlorine and water.
3. Mix and dip the equipment/instruments in the mixture.
4. Remove from the sanitizing solution.
5. Dry thoroughly.

B. Development 60 minutes Directions: Arrange the procedure in cleaning and sanitizing tools, equipment,
Pagpapaunlad instruments and utensils by writing numbers 1-5 according to correct
sequence. Write your answers on a separate sheet of paper.
A. Cleaning Equipment and Instruments
_____Remove from the solution.
_____Rinse with clear water.
_____Wash all the equipment or instruments with soap.
_____Allow to air dry.
_____Sanitize by dipping into approved sanitizer solution.

B. Procedure in Sanitizing
_____Mix and dip the equipment/instruments into the mixture.
_____Remove from the sanitizer solution.
_____Prepare all the materials needed.
_____Dry thoroughly.
_____Measure a certain volume of chlorine and water.

A. Directions: Answer the following Observation Guide about reminders for

C. Engagement 60 minutes cleaning and sanitizing tools, equipment, instruments and utensils.
Pakikipagpalihan Choose appropriate legend if you practice the following reminders
at home and write your answers on a separate sheet of paper.
LEGEND = 4-ALWAYS 3-MOST OF THE TIME 2-SOMETIMES 1-SELDOM 0-NEVER
____1. Dismantle or open the equipment as completely as possible.
____2. Open line cut-outs or disconnect the lines whenever possible to avoid
carrying debris from one piece of equipment to the next.
____3. Remove any large quantity of waste with a brush, broom, shovel, or other
appropriate tool and haul it rather than wash it away.
____4. Rinse the surfaces to be cleaned with low-pressure water. If oils or fats are
involved, use hot water.
____5. Use cleaning aids such as brushes, high-pressure water and detergent
solutions to remove tenacious deposits if necessary.
____6. Finish the cleaning with sufficient low-pressure cold water to remove
detergent solutions and leave the surfaces clean and below 90° F.
____7. If application of germicide is necessary, use a 20–30 ppm chlorine solution
sprayed onto the equipment and leave overnight. If a short contact time is
desired, use a 75-100 ppm chlorine solution, but such germicide should be
rinsed from the surface after a few minutes.
____8. Before the product is processed, equipment surfaces should be washed
free of germicides, such as solutions of strong chlorine and quaternary
ammonium compounds, to avoid contaminating the food with these
materials.

B. Directions: Demonstrate the procedure in cleaning equipment and

instruments and in sanitizing using any of the following modes:
1. Video-demonstration (3-5 minutes). Video must have your name,
grade/section
2. Compilation of actual photos including materials, tools and
procedures must use the following format:
B.1 Before; B. 2 During; B.3 After

IV. LEARNING PHASES
D. Assimilation
Paglalapat
V. ASSESSMENT
(Learning Activity Sheets for
Enrichment, Remediation or
Assessment to be given on
Weeks 3 and 6)
Suggested
Learning Activities
Timeframe
3. If option A or B is not available, you may prepare a one page
learning experiences with five to ten sentences. Follow the steps
from the rubric provided.
RUBRIC:
INDICATOR 5 3-4 1-2
Followed step- by- Followed all the Followed 3-4 Followed 1-2
step procedures step-by step procedures only procedures only
correctly procedure
60 minutes Directions: Write an essay with five to ten sentences on the importance of cleaning
and sanitizing tools, equipment, instruments and utensil in your
household tasks and activities. Write your answers on a separate sheet
of pad paper. Use the following rubric as your guide.
RUBRIC:
Indicator 5 3-4 1-2
Organization of Well organized Slightly Fairly organized
Ideas organized
Content/Relevance Concise and with Concise and Imprecise and
clarity with slight clarity unclear
30 minutes A. Directions: The following reminders are about cleaning and sanitazing tools,
equipment, instruments and utensils, write TRUE if the statement is
correct, write FALSE if the statement is wrong. Write your answers
on a separate sheet of paper.
______1. Dismantle or open the equipment as completely as possible.
______2. Open line cut-outs or disconnect the lines whenever possible to avoid
carrying debris from one piece of equipment to the next.
______3. Remove any large quantity of waste with a brush, broom, shovel or other
appropriate tool and wash it.
______4. Rinse the surfaces to be cleaned with high pressure water. If oils or fats
are involved, used hot water.
______5. Use cleaning aids such as brushes, high-pressure water and detergent
solutions to remove tenacious deposits if necessary.
______6. Finish the cleaning with sufficient low-pressure cold water to remove
detergent solutions and leave the surfaces clean and below 60 oF.
______7. If application of germicide is necessary, use a 40–50 ppm chlorine
solution sprayed onto the equipment and left overnight. If a short
contact time is desired, use a 75-100 ppm chlorine solution, but such
germicide should be rinsed from the surface after a few minutes.
______8. Before the product is processed, equipment surfaces should be washed
free of germicides, such as solutions of strong chlorine and quaternary
ammonium compounds, to avoid contaminating the food with these
materials.
B. Directions: Complete the statements by choosing the appropriate word/s
about cleaning and sanitizing tools, equipment, instruments and
utensils on the word pool below. Write your answers on a separate
sheet of paper.
chlorine 20–30 ppm 150-200 ppm soap and water
defective food poisoning contamination high pressure water
1. Minimizing product rejection, return and complaints due to defects resulting
from the use of ________________or inappropriate tools, equipment and
utensils.
2. Lengthening product shelf life due to the reduction of ________________resulting
from the use of properly sanitized and disinfected tools, utensils and equipment.
3. Reduction of the risk on ________________due to the use of sanitized tools
equipment and utensils.
 Suggested
IV. LEARNING PHASES Learning Activities
Timeframe
4. If application of germicide is necessary, use a________________ ppm chlorine
solution sprayed onto the equipment and leave overnight. If a short contact
time is desired, use a 75-100 ppm chlorine solution, but such germicide should
be rinsed from the surface after a few minutes.
5. Rinse the surfaces to be cleaned with ________________. If oils or fats are
involved, used hot water.
6. Cleaning by washing with________________ is very important as it ensures debris
by physical and/or mechanical means.
7. ________________is one of the cheapest and most easily available sanitizers in
the market.

VI. REFLECTION In your reflective journal, write your personal insights about cleaning and
sanitizing tools, equipment, instruments and utensils using the prompts below.
I understand that _________________________________________________________.
I realize that ______________________________________________________________.
I need to learn more about________________________________________________.

JANELET E. FUENTES
ANICIA J. VILLARUEL
MELINDA D. LUSTADO
FERMELA V. CALVARIO
ADONA Q. QUINTO Checked/
Prepared by: BABY JANE P. EROLES
JENNIFER B. DE LEON Reviewed by:
RHONA M. MOLBOG
MILDRED N. DELA CRUZ
MARILOU M. TIERRA
VIVIAN Z. SOLIDUM