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.
PERFORMANCE STANDARD: The learner independently demonstrates the given procedures in
cleaning and sanitizing the food processing equipment.

I OBJECTIVES

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

1. Identify the different Cleaning and Sanitizing methods;
2. Follow steps in cleaning and sanitizing tools, equipment, instruments and
tools before storing.

II SUBJECT MATTER ‘Sanitizing tools, equipment, instruments, and utensils’

Topic : Seven Steps to a Clean and Sanitized Food Processing Facility

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
Video - Basic Food Safety Chapter 5
C/o2014 eFoodhandlers Inc.

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

Instructional Strategies:
 1. Powerpoint Presentation
2. Video Clip
3. Discussion and Oral Recitation

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 what are the activities after washing dishes
and cleaning the kitchen or work place.
*Students will answer.

C. Motivation

* Ask the students to write in a 1 whole sheet of paper their usual routine in
cleaning their household(kitchen).

D. Lesson Proper / Exploration

Food preparation, handling and processing areas can easily become contamination risks
if improperly cleaned and sanitized.

Seven-Step Approach to Cleaning and Sanitizing

Those doing the cleaning and sanitizing must also be properly trained and fully
understand the reasons behind each task. While meant primarily for food or beverage
production facilities, these procedures also apply to foodservice establishments.

1.Remove Debris

Using a lint-free cloth or wipe, physically remove soil deposits off of food contact
surfaces. Soils include dirt, gross solids, mineral salts, large particles, proteins, lubricants
and other residues. Soil removal can also include the use of scrapers, dry floor push
mops, brushes for collecting soil and dust, dry or low moisture steaming, and vacuuming.
 2. Rinse All Residues

When rinsing equipment during this step, use warm (less than 120° F/48.9° C) potable
water. Anything warmer could cause soil and particles to become adherent to a surface
and prevent removal. To avoid recontamination issues, using high-pressure hoses is
discouraged since a high-pressure rinse could aerosolize soils and chemicals onto areas
and equipment that have already been cleaned and sanitized. In addition, high-pressure
methods could also possibly damage processing equipment.

An exception to this step is if the area or equipment being cleaned needs to stay dry.
Exposing dry food products to moisture can lead to mold and bacterial growth.
Consequently, dry food processors have to apply interim dry-cleaning methods in-
between any periodic wet cleaning. Instead of a rinse, thoroughly wipe down the
equipment using pads, brushes or dry lint-free towels with a cleaning solution that is
suitable to use on food contact surfaces. Use lint-free towels to dry all surfaces. Alcohol-
based wipes and other solvents that dry quickly are also options as a rinse for dry areas.

3. Apply Detergent and a Good Scrubbing

At this point, it is essential to use chemical cleaners intended to remove fat and protein.
In addition, ensure detergents are properly mixed by looking for dilution rates and contact
times provided by the cleaning product manufacturer. If this information is not available,
reach out to the manufacturer immediately. They should always be ready to help as not
knowing dilution rates and contact times can be a food safety risk.

Knowing the proper concentration amounts is important because over-diluted solutions

may not be as effective and could even lead to bacterial tolerance. Conversely, high
concentrations of detergent could lead to product adulteration and employee safety issues.
End-users should also keep in mind that detergents can be affected by water pH and
hardness levels.

To make cleaning efforts productive, manual scrubbing of surfaces — especially with a

registered foaming agent — is strongly recommended.

This step generally does not apply to dry processing environments; however, special
situations require a dry/low-moisture steam or a minimal amount of water with detergent,
followed by a rinse and alcohol-based sanitizer. If this is the case, it is crucial that contact
surfaces are moisture-free before production continues.

When it’s time for equipment used in a dry area to receive a periodic cleaning, the
equipment should be disassembled so all stationary parts can be cleaned and sanitized.
All removable parts should be taken to a separate cleaning area where detergent and a
potable water rinse can be applied. Once parts are clean and dry, they should be
returned to the equipment area on a clean, dry cart for sanitizing and reassembly.

4. Give a Thorough Rinse

 Before proceeding to the sanitizing stage, do a final rinse with potable water to
completely remove the detergent and any residue. This step is very important because
detergents are alkaline and most sanitizers are acidic. Without a thorough rinse,
the sanitizer could be neutralized by any remaining detergent on the equipment
surface. The water can also be warmer than what was recommended for the first rinse.

As mentioned before, a rinse is not recommended in dry areas unless equipment parts are
being cleaned in a separate area or unique circumstances require a minimal
amount of water to remove soils. In the latter case, surfaces must be dry before
applying a sanitizer or disinfectant.

5. Take a Closer Look

Inspect and, if necessary, spot clean any areas where there are still visible signs of residue
or detergent.

Pay special attention to hard-to-reach places. If you are a foodservice operator, be aware
of commercial food equipment whose food zones are not cleanable by hand. Some
examples include beverage dispensers, ice machines, soft-serve ice cream dispensers and
blenders. If the equipment is certified to an NSF/ANSI standard, the manufacturer must
provide a written set of clean-in-place (CIP) instructions that explain how to clean and
sanitize inaccessible areas of a machine. CIP procedures describe the method by which a
detergent solution, water rinse and sanitizing solution is mechanically circulated or
passed through a piece of equipment and across its surfaces.

As with any process, CIP procedures need to be validated by the experts involved with an
operation’s food safety. CIP instructions should also be reviewed if anything at the
facility changes, such as producing a new food product.

6. Sanitize or Disinfect

To help safely reduce bacterial load, apply an effective sanitizing or disinfecting

chemical verified as suitable to use for food and beverage processing or handling
environments. Before going further, an explanation of the difference between sanitizing
and disinfecting is likely needed.

Sanitizers and disinfectants both kill bacteria and other microorganisms. Disinfectants
kill considerably more microorganisms but generally at a slower rate. Not surprisingly,
disinfecting chemicals contain stronger chemicals; however, this does not necessarily
mean a disinfectant is dangerous to use in a food processing facility or restaurant.

In the U.S., any product that makes sanitizing or disinfecting claims (e.g. kills viruses)
must have those statements validated by the U.S. Environmental Protection
Agency (EPA) per the Federal Insecticide, Fungicide and Rodenticide Act (FIFRA).
NSF’s online listing of registered nonfood compounds (also known as the White Book™) is a
good way to find FIFRA-registered disinfectants sold in the U.S. that are also suitable for use
by the food industry.

Whether they choose a sanitizer or disinfectant, end-users should only trust a product that
clearly indicates its intended use on the label. This is important because different
sanitizing and disinfecting products have different chemical characteristics that, if used
improperly, might contaminate or adulterate the food product. For example, some
sanitizing and disinfecting chemicals are more corrosive than others, while some can be
inactivated by organic soil.

As for dry processing facilities, dry cleaning should be followed by a dry sanitizing or
disinfecting process. It is important to apply a low-moisture, alcohol-based product that
has been verified as suitable to use on food contact surfaces. The dry sanitizer or
disinfectant needs to be highly evaporative,quick-drying and require no rinsing.

7. Dry

When using a rinse-off sanitizer or disinfectant, the product needs to be completely

removed with a potable water rinse. Air drying is the ideal way to dry surfaces because a
wipe-down could lead to re-contamination. For areas that must be kept dry or cannot
facilitate air drying, a leave-on sanitizer or disinfectant is recommended. It is important to
follow the directions for drying times listed on the label when using leave-on products.
 Sanitizing Solutions must be maintained at an effective level. Verify effective
concentration stated by the manufacturer.

IV EVALUATION

Enumeration

1-7- Enumerate the Seven-Step Approach to Cleaning and Sanitizing.

8-10 -Enumerate the 3 Steps needed to effectively clean and sanitize utensils.

V.ASSIGNMENT

Prepare for a Demonstration on how to Clean and Sanitize Kitchen Utensils,

tools or workplace /area.

(Rubric for the Demonstration will be given and discuss next meeting).

Prepared by:

J’LIMARIE K. LOPENA

Subject Teacher