Senior High School

Technical-Vocational
Livelihood
Home Economics
Cookery
Quarter 1 – Module 6
Clean the Kitchen Area Hygienically in
Accordance with Food Safety and
Occupational Health Regulations without
Damaging Property and Adversely Affecting
Health
 COPYRIGHT 2020

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Development Team of the Module

Writer: Patrick Rafael T. Patiño

Editor: Leonila J. Floria
Reviewers: Juliet A. Tan, Maria Linda D. Enario,
Ruby V. Domiquel, Wendelyn P. Cortina, Jennifer C. Lejesta
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 Senior High School

Technical-Vocational
Livelihood
Home Economics
Cookery
Quarter 1 – Module 6
Clean the Kitchen Area Hygienically in
Accordance with Food Safety and
Occupational Health Regulations without
Damaging Property and Adversely Affecting
Health
Introductory Message
For the facilitator:
Welcome to Technical-Vocational Livelihood 11 Self-Learning Module on Clean
the Kitchen Area Hygeinically in Accordance with Food Safety and Occupational
Health Regulations Without Damaging Property and Adversely Affecting Health.

This module was collaboratively designed, developed, and reviewed by

educators both from public and private institutions to assist you, the teacher, or
facilitator in helping the learners meet the standards set by the K to 12 Curriculum
while overcoming their personal, social, and economic constraints in schooling.
This learning resource hopes to engage the learners in guided and independent
learning activities at their own pace and time. Furthermore, this also aims to help
learners acquire the needed 21st-century skills while taking into consideration their
needs and circumstances.
In addition to the material in the main text, you will also see this box in the body
of the module:

Notes to the Teacher

This contains helpful tips or strategies that will help

you in guiding the learners.

As a facilitator, you are expected to orient the learners on how to use this
module. You also need to keep track of the learners' progress while allowing them to
manage their learning. Furthermore, you are expected to encourage and assist the
learners as they do the tasks included in the module.
For the learner:

Welcome to Technical-Vocational Livelihood 11 Self-Learning Module on Clean

the Kitchen Area Hygeinically in Accordance with Food Safety and Occupational
Health Regulations Without Damaging Property and Adversely Affecting Health.

This module was designed to provide you with fun and meaningful opportunities
for guided and independent learning at your own pace and time. You will be enabled
to process the contents of the learning resource while being an active learner.
CONTENT STANDARD The learners demonstrate an understanding the
knowledge, skills, and attitudes required in
maintaining kitchen tools, equipment, and work
premises.

PERFORMANCE STANDARD
The learners independently maintain clean kitchen
tools, equipment, and premises.

LEARNING COMPETENCY LO 2. CLEAN AND SANITIZE KITCHEN

PREMISES
(TLE_HECK9-12KP-Ib-2)

2.3 Clean the kitchen area hygienically in

accordance with food safety and occupational
health regulations
2.4 Clean surfaces without damaging property and
adversely affecting health

LEARNING OBJECTIVES:
Cognitive
• Explain the importance of having a clean kitchen,
• Identify the important things to be done when
cleaning the kitchen area hygienically,
Affective
• Value the essence of sanitation and safety, and
Psychomotor
• Apply knowledge in cleaning kitchen according to
standard.

INTRODUCTION

This module is designed to equip you with essential knowledge, skills, and
attitude in performing the tasks on clean and maintain kitchen tools and premises
which will lead you to acquire National Certificate Level II.
This module includes information and activities to develop desirable values,
skills and understanding through step-by-step procedures and helpful techniques that
will guide you on how to prepare, decorate and present cookery products.
Performance tasks and applications to real life situations are also included for lifelong
learning.

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PRE-TEST

Directions: Read the following statements carefully. Choose the correct answer and
write the letter on the space provided before the number.

_____ 1. Your younger sister accidentally swallowed poison. What first aid treatment
should you do?
A. Read the label of the poisonous material.
B. Remove anything remaining in the mouth.
C. Give her a glass of water or any fruit juice.
D. Give her a spoonful of sugar or any kind of sweets.

_____ 2. If the person has been exposed to poisonous fumes such as carbon
monoxide, what will you do?
A. Give him water to drink.
B. Remove anything in the mouth.
C. Give him cloth to cover his mouth.
D. Get him or her into fresh air immediately.

_____ 3. Arrange the proper order steps in clearing kitchen.

A. Empty the refrigerator
B. Clear the deck
C. Start at the sink
D. Spray countertops and stovetop

A. B-A-C-D
B. B-C-D-A
C. B-D-C-A
D. C-B-D-A

_____ 4. Which of the following should you avoid when preparing foods on the
worktops?
A. Wipe up any split food straight away.
B. Often wash worktops when preparing food.
C. Put the ready-t-eat foods on the top of used worktop or chopping.
D. Wash worktops thoroughly after they have been touched by raw
foods.

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_____ 5. The following statements are correct, EXCEPT:
A. Tea towels can also spread bacteria.
B. Keeping your kitchen clean is not essential to keep food safe.
C. To keep your kitchen clean, you need to keep your hands clean.
D. Dry your hands thoroughly, because if they are wet, they will
spread bacteria more easily.

_____ 6. Which of the following statement is true?

A. It is trivial to keep worktops and chopping boards clean.
B. Dishwasher in not effective in cleaning knives and other utensils.
C. It is better to have the same chopping boards for raw food and
ready-to-eat food.
D. It is important to keep knives, wooden spoons, spatulas, tongs,
and the like clean to help stop bacteria spreading to food.

_____ 7. Identify the cleaning materials that does not belong to the group?
A. Broom
B. Dish soap
C. Mop
D. Vacuum

_____ 8. What is the last stage of cleaning and disinfection?

A. Drying
B. Final Rinse
C. Pre-clean
D. Rinse

_____ 9. What is the first stage in cleaning and disinfectant?

A. Disinfection
B. Dying
C. Main clean
D. Pre- clean

_____ 10. The most important factor as to why it is important to clean your kitchen
premise and equipment.
A. Cleanliness and Sanitation
B. Health and Safety
C. Health and Wealth
D. Personal Hygiene

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_____ 11. The following are safety measures that you should do when using
cleaning agents; EXCEPT:
A. Ensure deficient ventilation.
B. Have knowledge of basic first aid.
C. Wear protective eye and face wear.
D. Wear suitable footwear–it should be closed in and have a steel
toe.

_____ 12. Which of the following statement is not true about storing cleaning
chemicals properly?
A. Store chemicals with lids tightly on.
B. Do not keep punctured aerosol cans.
C. Store in a dry cool, well-lit and well-ventilated room.
D. Keep them in the same area of food and other products.

_____ 13. Mila was asked to disinfect their kitchen. She must do the following
procedures for disinfecting; EXCEPT.
A. Preliminary cleaning
B. Use hand towel to wipe all surfaces including the floor.
C. Use a spray device for spray application Spray 6-8 inches from the
surface, rub with a brush, sponge or cloth.
D. Rinse all surfaces that come in contact with food such as exterior
of appliances, tables and stove top with potable water before rinse.

_____ 14. Arrange the following steps to effectively clean and sanitize kitchen
premises:
A. Wash - use warm water and detergent.
B. Sanitize – sanitize to eliminate/reduce microorganisms to safe
levels.
C. Pre-clean - remove dirt and food by sweeping, scraping, wiping, or
rinsing with water.
D. Rinse - rinse off detergents and any remaining food or dirt.

A. CADB
B. ABCD
C. BADC
D. CBDA

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_____ 15. The following are the first aid procedure caused by chemical poisoning;
EXCEPT:
A. Follow treatment directions given by poison centers.
B. If a person swallowed the poison, remove anything remaining in the
mouth.
C. If the suspected poison is a household cleaner or other chemical,
let the person drink milk and sugar.
D. If the person has been exposed to poisonous fumes, such as
carbon monoxide, get him or her into fresh air immediately.

REVIEW DRILL

This drill will find out how much you remember and understand our previous
topic/lesson.

Directions: In the table, write at least three (3) chemical and heat sanitizers you
remembered from the previous lesson.

Chemical Sanitizer Heat Sanitizer

1. 1.
2. 2.
3. 3.

Clean the Kitchen Area Hygienically in Accordance with Food

Safety and Occupational Health Regulations without Damaging
Property and Adversely Affecting Health

Maintaining a clean work environment is critical in preventing foodborne illness.

Bacteria can grow on unsanitary surfaces and then contaminate food. Just because a
work surface looks clean does not mean that it is sanitary. Always ensure that you
clean and sanitize a work area before starting to prepare food.
Whether it is preparing food, cooking, eating, or just hanging out, the kitchen is
the hub of your household. That is why it needs just as much of our attention when it
comes to maintaining good kitchen hygiene. Making sure everyone is on board with
kitchen hygiene rules will help keep nasty bacteria at bay – essential for keeping
everyone happy and healthy.

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ACTIVITY

Correct Me If I am Wrong!

Directions: Read the statements carefully then write your answer in the space
provided before the number. Write True if the statement is correct, if it is wrong
underline the word/s that makes the statement wrong and write the correct word/s on
the space provided for.

_______ 1. Choose an effective cleaning agent or disinfectant for the job.

_______ 2. Wipe counters clean with soap and water and sanitize without a
disinfectant.
_______ 3. Use tools or utensils to serve food whenever possible. Touch food with
your hands as often as possible.
_______4. Poor cleaning and personal hygiene habits/practices can cause food
contamination, food poisoning, and spread of infection.
_______5. Cleaning all surfaces, including counter tops, faucets, handles and knobs,
refrigerator handles, stoves/ovens, other appliances, etc.

ANALYSIS

Directions: Analyze each question and write your best answer.

1. Why is it important to maintain cleanliness in the kitchen?
______________________________________________________________
______________________________________________________________
______________________________________________________________
______________________________________________________________
______________________________________________________________
2. How will you maintain the safety practices in the kitchen?
______________________________________________________________
______________________________________________________________
______________________________________________________________
______________________________________________________________
______________________________________________________________

3. Suggest ways and means on how to clean the kitchen premises quickly and
neatly.
______________________________________________________________
______________________________________________________________
______________________________________________________________
______________________________________________________________
______________________________________________________________

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Your responses will be rated based on the following rubric:
5 4 3 2 1
Cited evidence Cited some Cited some Most parts of Did not explain
explained, and evidence, evidence, the answer do or expand the
expanded some parts of most part of not have answer.
ideas beyond the answer are the answer are evidence from
simply left left the text and
answering the unexplained. unexplained. are left
question. unexplained.

ABSTRACTION

Health and Safety

This is the single most important reason for keeping your kitchen premises and
equipment safe. Clean kitchen areas encourage the following: clean food storage,
kitchen worker’s protection, and the prevention of infestation or (cross-) contamination.
You can avoid getting into trouble with the problems if you maintain the highest level
of cleanliness in your kitchen area.
For example, if a kitchen benchtop is not washed, bacteria such as Salmonella
will contaminate food, resulting in food poisoning. If there is an oil spill on the kitchen
floor, kitchen workers can fall and become injured. If any food scraps were not properly
disposed of, animals such as rats may have made their way into the kitchen, eventually
spreading diseases.
Furthermore, health and safety officers conduct surprise checks to determine a
kitchen's real cleanliness. If you are found to be in violation of the rules, you will face
fines and penalties. To ensure that health and safety standards are followed, it is
important to devote time and resources to properly cleaning the kitchen premise and
appliances on a regular basis. I recognize that staying back a little longer to scrub up
properly may be inconvenient and even expensive, but the benefits much outweigh
the drawbacks. It is also crucial for food company owners or kitchen managers to keep
an eye on the procedure and search for compliance on a regular basis.

The Six Stages of Cleaning and Disinfection

Most wet cleaning activities have six levels, and you will be taught how to clean
each one at your workplace.

1. Pre-clean – this removes loose dirt and debris by scraping.

2. Main clean – this loosens dirt and grease with hot water and detergent.
3. Rinse – this removes loose dirt, grease and detergent with hot clean water.
4. Disinfection – this reduces bacteria to a safe level.
5. Final rinse – this removes disinfectant with clean hot water.

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 6. Drying – this should ideally be done naturally by air drying to prevent the
possibility of recontamination.

How to Clean the Kitchen Quickly and Effortlessly

Materials Required:
• Trash can
• Basket for non-kitchen products
• Dish soap
• Other cleansers you normally use
• Dishrag or sponge
• Scrubber for stuck-on food
• Broom, mop, or vacuum
• Housekeeping gloves

1. Gather all of your materials before you start. Gather the materials. Do not
overlook the importance of this move. Searching for cleansers, dishcloths,
sponges, and other items takes time and raises the chance of disruptions,
causing you to lose track of what you were working on in the first place.
2. Fill a sink halfway with thick, soapy water. Using the garbage disposal-free side
of a double sink with a garbage disposal on one side. Keep the disposal side
clear so you can easily scrub leftovers down the drain as you work. Since the
water can cool when you use it, it can be as hot as you can stand.
3. Scrape all of the dishes into the trash or dispose of them in the garbage
disposal. If you do not have a second sink and the garbage disposal is clogged,
scrape the dishes onto a dirty plate before using it.
4. Submerge any dishes that need soaking in the shower. Choose the dishes that
would be the most difficult for you or your dishwasher to scrub. Place the deeply
soiled dishes on the bottom of the dishwasher. Fill big pots, such as pans and
cups, with hot soapy water and leave them to soak on the sink.
5. When the dishes are drying, clean up the kitchen by removing garbage from
the tile, counters, and cabinets. Do not be concerned with items that do not
belong in the kitchen or are out of order. Concentrate only on garbage.
6. Move on to gathering all the items that do not belong in the kitchen. Put all these
items into a basket. If you have a helper, send him off to put away these items.
Do not stop working on the kitchen to put these misplaced items back in their
place.
7. Put all of the things in the kitchen that belong there but are not in their proper
places. Allowing yourself to get disturbed by rearranging shelves, drawers, and
other items is not a good idea. Simply return the objects to their proper
locations.
8. Load the dishwasher or wash by hand. If you do not have a dishwasher or do
not like to use it, this process of cleaning dishes may take more time. If possible,
grab a couple of other people and form a wash, rinse, dry and put away
assembly line. This is still a fantastic way to get in touch with family members.

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 If the disposal was previously blocked, empty the dirty water and scrape the
plate of food onto it.
9. Clean the counters, appliances, and drain. Sponge and rags should be rinsed.
This is not heavy duty cleaning. Ensure that all transparent surfaces are clean.
Don't open the microwave and scrub it out or clean the crumbs out of the
toaster. Quickly wipe it down.
10. Vacuum or sweep and mop.
11. Get rid of the garbage. If the trash is full, or tomorrow is trash day, take the trash
outside and reline the trash container so that it is ready for collection.

The measures for cleaning the kitchen in the correct order.

1. Have the Decks Cleared...
2. Begin at the kitchen sink.
3. Spray the stovetop and counters.
4. Remove the contents of the refrigerator.
5. Begin at the very top.
6. Clean the microwave and wipe off the upper cabinets.
7. Wipe down the stovetop and counters.
8. Clean Appliances' Vertical Surfaces

Maintaining a tidy kitchen

To keep food fresh, keep the kitchen clean, including the worktops and
chopping boards. Bacteria can grow and spread on these surfaces.
Worktops
Since they come into contact with the food you are going to eat, it is important
to keep worktops and chopping boards clean. Bacteria could spread to food if they
aren't properly cleaned, making you sick.
You have to:
• Always clean your work surfaces before you begin cooking food.
• Clean up some spilled food right away.
• Often wash worktops carefully when handling raw beef, fish, fruits, or raw eggs.
• Never placed cleaned and ready-to-eat lettuce, pizza, or washed fruit on a
worktop or chopping board that has been touched by raw meat or other raw foods
until it has been thoroughly washed first.
This is a very easy way to disinfect plastic chopping boards if you have a
dishwasher. Dishwashers have the ability to wash at very high temperatures, which
destroy bacteria. If you do not have a dishwasher, properly clean chopping boards
with hot water and dishwashing liquid. It is preferable to have different chopping
boards for raw and ready-to-eat foods.
Cloths
Bacteria love to breed in dirty, wet cloths. As a result, it is critical to wash kitchen
cloths and sponges on a daily basis and allow them to dry before reusing them.

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 Ideally, keep a variety of cloths on hand for various tasks. Using one cloth to
clean worktops and another to wash dishes, for example. This helps to prevent the
transmission of bacteria.
If you want to be extra cautious, clean worktops and cutting boards with a
waterproof kitchen towel. When you discard the kitchen towel after one use, it is less
likely to transmit bacteria than cloths that are reused.
Tea towels can also spread bacteria, so make sure to wash them often and use
them properly. Remember that wiping your hands on a tea towel after handling raw
meat will transfer bacteria to the towel. The bacteria would then migrate to the plate if
you use the tea towel to rinse it.
Knives, spoons and other utensils
Tea towels can also spread bacteria, so make sure to wash them often and use
them properly. Remember that wiping your hands on a tea towel after handling raw
meat will transfer bacteria to the towel. The bacteria would then migrate to the plate if
you use the tea towel to rinse it.
If you have a dishwasher, you can clean knives and other utensils very well since
dishwashers can wash at a very high temperature, which destroys bacteria. If you do
not have a dishwasher, vigorously wash them in hot water with dishwashing liquid.
Hands
Since we touch so many items in the kitchen, from food to fridge handles, towels
to can openers, it is very simple for hands to scatter bacteria all over the place. So, in
order to keep your kitchen tidy, you must keep your hands clean as well.
For either of these occasions, wash your hands properly with soap and warm water:
• before beginning to cook meals
• after touching raw beef, fish, vegetables, and eggs
• after going to the bathroom
• after touching the trash can
• after touching pets
Dry your hands thoroughly because bacteria spreads more quickly when they
are moist. The best choice is to use paper kitchen towels or a towel designed
specifically for cleaning hands (not the apron or a tea towel).

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SELF-CHECK

Exercise1. Match Me!

Directions: Match column A with the correct answer on column B. Write the letter on
the space provided for.

Colum A Column B
____1. This reduces bacteria to a safe level. A. Pre-clean
____2. This should ideally be done naturally B. Main clean
by air drying to prevent the possibility C. Rinse
of recontamination. D. Disinfection
____3. This removes disinfectant with clean E. Final rinse
hot water. F. Drying
____4. This loosens dirt and grease with hot
water and detergent.
____5. This removes loose dirt and debris by
scraping.

Exercise 2. Arrange Me!

Directions: Arrange the proper order steps in cleaning kitchen premises. Number
each item from 1-8. Write your answer on the space provided for you.

_____Clean vertical surfaces of appliances.

_____Clear the decks.
_____Empty the refrigerator.
_____Spray countertops and stovetop.
_____Start at the sink.
_____Start at the top.
_____Wipe down countertops and stovetop.
_____Wipe down upper cabinets & clean microwave.

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APPLICATION

Activity 1. Fix Me!

Direction: Below are scrambled words of materials needed to clean the kitchen area.
Unscramble the letters and place them in the box provided below.
1. GENOPS

2. HISD OPAS

3. MOBRO

4. BURBSRUCE

5. AVUMUC

6. GARSHID

7. NATCOIREN

8. SNEERLACS

9. VOGELS

10. ABTEKS

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Activity 2. Clean It!

Direction: Make a video of yourself while cleaning your own kitchen. Your
performance will be graded using the rubrics below.

Poor Satisfactory Very Excellent Total

1-2 3-4 Satisfactory 7
5-6
Proper and effective use
of tools, equipment and
materials
Work application
procedure
Safety and security
habits
Speed/Time

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 14
Pretest
1B 6D 11 A
2D 7B 12 D
3B 8A 13 B
4C 9D 14 A
5B 10 B 15 C
Review
Chemical Sanitizer Heat Sanitizer
1. Carbolic acid 1. Filtration
2. Detergents 2. Steam
3. Dishwashing liquid 3. UV (ultraviolet) light
4. Chlorine 4. Hot water
5. Ammonia 5. Dry Heat
ACTIVITY
True1)
False with 2) without
False little 3) often
True 4)
True 5)
ANALYSIS
Q and A
Directions: Analyze each question and write your best answer.
1. Why is it important to maintain cleanliness in the kitchen?
Proper maintenance and regular cleaning of your kitchen will reduce the possibility of pests. Some
pests, such as cockroaches, are extremely skilled at hiding behind clutter. This makes it imperative
that you not only maintain clean counter tops and floors, but that your cupboard space is neatly
organized, as well.
2. How will you maintain the safety practices in the kitchen?
Wash hands right away after a cough or sneeze. Turn the oven off and unplug all cooking
appliances before leaving the kitchen. Never leave an oven or stove on or with the door open for
room heat. Keep electrical appliances away from water to avoid shocks.
SELF CHECK APPLICATION
Match Me! Arrange Me! Fix Me
1. E 8 Clean Vertical Surfaces of Appliances. 1. sponge 6. dishrag
2. D 1 Clear The Decks. 2. dish soap 7. container
3. F 4 Empty The Refrigerator. 3. Broom 8. Cleansers
4. A 3 Spray Countertops and Stovetop. 4. Scrubber 9. gloves
5. C 2 Start At The Sink. 5. Vacuum 10. basket
5 Start At The Top.
7 Wipe Down Countertops and Stovetop.
6 Wipe Down Upper Cabinets & Clean Microwave.
ANSWER KEY
REFERENCES
Book
Technical Vocational Livelihood Education – Cookery Module 1 Manual First Edition
2016, ISBN: 978-971-9601-84-5 Department of Education- Bureau of Learning
Resources (DepEd-BLR)

15
For inquiries or feedback, please write or call:

Department of Education – Schools Division of Surigao del Norte

Peñaranda St., Surigao City
Surigao del Norte, Philippines 8400
Tel. No: (086) 826-8216
Email Address: surigao.delnorte@deped.gov.ph

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