Republic of the Philippines

Department of Education
Region IX, Zamboanga Peninsula
SINDANGAN NATIONAL AGRICULTURAL SCHOOL
Sindangan Zamboanga del Norte

LESSON PLAN IN FOOD PROCESSING 9

CONTENT STANDARD: The learner demonstrates understanding of cleaning and sanitizing the
equipment and work areas which include the food processing and
packaging
PERFORMANCE STANDARD: The learner independently demonstrates the given procedures in
cleaning and sanitizing the food processing equipment and
packaging area

I OBJECTIVES

At the end of the period, students are expected to:

1. Define cleaning and sanitizing;
2. Identify cleaning/ sanitizing supplies and materials, and utilities;
3. Appreciate the importance of sanitizing in maintaining our kitchen and premises.

II SUBJECT MATTER
Topic : Cleaning and Sanitizing
Reference:https://www.slideshare.net/philipjaysoltura/cleaning-and-
sanitizing-
https://www.health.wa.gov.au/articles/a_e/cleaning-and-sanitising-
food-premises-and-food-equipment
https://www.munciesanitary.org/departments/recycling/household-
hazardous-waste/household-cleaning- products/

Instructional Tools/Materials:
1. Laptop
2. Portable Speaker

Instructional Strategies:
1. Slide show
2. Video Clip
3. Groupings
4. Oral participation and discussion
III PROCEDURE

A.Preliminary Activities
a. Classroom Conditioning
b. Prayer
c. Checking of Attendance
d. Review the previous topic

B. Elicitation

* The teacher will ask the students about the following:

a. Cleaning and Sanitizing
b. How important is cleaning in a workplace?
*Students will answer.

C. Motivation

* The Students will be group into 4. They will be asked to get an example of a
cleaning material that is available in the Food Processing
Laboratory/Kitchen.
Each group must present the material/tools in cleaning and will explain how
important it is in cleaning.

D. Lesson Proper / Exploration

Cleaning and Sanitizing (disinfecting) are usually 2 separate processes.

 Effective cleaning must occur before sanitizing, as sanitizers may not work as
well if the food contact surface or utensil has not had all visible contamination
removed.

Cleaning is often achieved with detergent, water and agitation, with the visible
dirt and detergent then rinsed and removed with clean water.

Detergents are chemicals that remove dirt and grease, however detergents do
not kill bacteria and other microorganisms.

Microorganisms may be removed during the cleaning process, however cleaning

is not intended to destroy microorganisms, sanitizing is required for this
purpose.

Alkalies

Alkalies are soluble salts that are effective in removing dirt without excessive
rubbing. They are good grease removers because the alkalies form an emulsion,
 mixture where oily or solid particles are held in suspension. The particles do not
separate from the rest of the liquid; therefore, they are not redeposited
on the surface being cleaned.

Alkalies readily remove oily dirt. Alkaline cleaners also can remove oil from an
oil-based paint, drying it and causing it to crack or peel. Alkalies have a
tendency to darken aluminum surfaces.

Alkaline substances vary in strength. Most are toxic, some are corrosive, others
can irritate skin and eyes. The stronger alkalies can cause burns and, if
swallowed,can cause internal injuries or death.

 Mild: Baking soda (sodium bicarbonate) is an example of a mild alkali.

 Moderate: Household ammonia is a dilute mixture of 5 to 10% ammonia gas in water.
It can be found in all-purpose cleaners, oven cleaners, and window cleaners. Borax is a
white crystalline powder, and trisodium phosphate (TSP) is a crystalline powder found
in some all-purpose cleaners.
 Very Strong: Washing soda, also called sal soda, is sodium carbonate. Lye is a sodium
hydroxide and is also called caustic soda, which can be found in some oven cleaners
and drain cleaners.

As with any product containing chemicals, examine the label and follow the
handling, storage and disposal instructions carefully. Keep all household cleaners
away from children and pets.

Bleaches

Chlorine generally is the most common bleach used in household cleaning

products. However, new non-chlorine bleaches are becoming more popular,
mainly because they are safer to use and store.

Detergents

Some laundry detergents may be used for housecleaning jobs. Detergents loosen
dirt, and if complex soluble phosphates (called “builders”) are added to a
detergent, they will remove oily dirt. If a builder is added, the cleaning product is
marked “heavy duty” or “all-purpose.”

Sanitizers

Sanitizers are chemicals that reduce the number of bacteria and often are used
in cleaning bathrooms and washing dishes. Use with caution and follow the
directions on the bottle.
 Sanitizers also help deodorize surfaces because they kill odor-producing
microorganisms.

Spirit Solvents

Most polishes and waxes for wood furniture and floors contain a spirit solvent.
These solvents are similar to the fluids used in dry-cleaning processes
because they remove oily dirt.

IV EVALUATION

Explanation

Why is it necessary to sanitize the utensils,tools and equipment after cleaning?

Is cleaning not enough?Justify your answer.

V ASSIGNMENT

What is the 5 step process for cleaning and sanitizing dirty dishes?

Prepared by:

J’LIMARIE K. LOPENA

Subject Teacher