CBLM #1 Clean &maintain Kitchen Premises

COMPETENCY BASED LEARNING MATERIAL
Sector:
TOURISM
Competency; CLEAN AND MAINTAIN KITCHEN PREMISES
MODULE: CLEANING AND MAINTAINING KITCHEN PREMISES
Qualification:
COOKERY NC II
TECHNICAL EDUCATION SKILLS DEVELOPMENT AUTHORITY

PANGASINAN SCHOOL OF ARTS AND TRADES
Lingayen, Pangasinan
HOW TO
USE THIS
COMPETENCY BASED LEARNING MATERIAL
Welcome to the module in Cleaning & Maintaining Kitchen Premises. This

module contains training materials and activities for you to complete.
You are required to go through a series of learning activities in order to
complete each learning outcome of the module. In each learning outcome are
Information Sheets, Self-Checks, Operation Sheets and Job Sheets. Follow these
activities on your own. If you have questions, don’t hesitate to ask your facilitator for
assistance.
The goal of this module is the development of practical skills. To gain these
skills, you must learn the concepts and theory. For the most part, you’ll get this
information from the Information Sheets, Operation Sheets and Job Sheets.
This module was prepared to help you achieve the required competency, in
“Clean and Maintain Kitchen Premises”.
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This will be the source of information for you to acquire knowledge and skills
in this particular competency independently and at your own pace, with minimum
supervision or help from your instruction.
Remember to :
Work through all the information and complete the activities in each section.
Read information sheets and complete the self-check. Suggested references
are included to supplement the materials provided in this module.
Most probably your trainer will also be your supervisor or manager. He/she is
there to support you and show you the correct way to do things.
You will be given plenty of opportunity to ask questions and practice on the
job. Make sure you practice your new skills during regular work shifts. This way you
will improve both your speed and memory and also your confidence.
Use the Self-checks, Operation Sheets or Job Sheets at the end of each
section to test your own progress.
When you feel confident that you have had sufficient practice, ask your
Trainer to evaluate you. The results of your assessment will be recorded in your
Progress Chart and Accomplishment Chart.
You need to complete this module.
COOKERY NC II
COMPETENCY-BASED LEARNING MATERIALS
LIST OF COMPETENCY
No Unit of competency Module title Code
1. Clean and maintain Cleaning and maintaining TRS512328
kitchen premises kitchen premises
2. Prepare Stocks, Sauces and Preparing Stocks, Sauces and TRS512331
Soups Soups
3. Prepare Appetizers Preparing Appetizers TRS512381
4. Prepare Salads and Preparing Salads and TRS512382
Dressings Dressings
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5. Prepare Sandwiches Preparing Sandwiches TRS512330
6. Prepare Meat Dishes Preparing Meat Dishes TRS512383
7. Prepare Vegetable Dishes Preparing Vegetable Dishes TRS512384
8. Prepare Egg Dishes Preparing Egg Dishes TRS512385
9. Prepare Starch Dishes Preparing Starch Dishes TRS512386
10. Prepare Poultry and Game Preparing Poultry and Game TRS512333
Dishes Dishes
11. Prepare Seafood Dishes Preparing Seafood Dishes TRS512334
12. Prepare Desserts Preparing Desserts TRS512335
13. Packaged Prepared Food Packaging Prepared Food TRS512340
MODULE CONTENT
UNIT OF COMPETENCY: CLEAN AND MAINTAIN KITCHEN PREMISES
MODULE TITLE: CLEANING AND MAINTAINING KITCHEN
PREMISES
MODULE DESCRIPTOR: This module deals with the skills, knowledge and
attitudes on cleaning and maintaining kitchens, food
preparation and storage areas in commercial cookery
or catering operations.
SUMMARY OF LEARNING OUTCOMES:
1. Clean, sanitize and store equipment
2. Clean and sanitize premises
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3. Handle waste and linen
SUMMARY OF ASSESSMENT CRITERIA:
1. Cleaning and sanitizing are performed in accordance with safety
regulations
2. Chemicals cleaners and sanitizers applied are safe and appropriate for
particular type of equipment and utensils in accordance with manual’s
instruction.
3. Clean equipment and utensils are stored safely and properly in
designated places based on standards practices and procedures.
4. Ceilings, floors, walls, shelves and working surfaces are cleaned and
sanitize hygienically without causing hazards, in accordance with
occupational health and safety regulations.
5. Cleaning equipment and chemicals are used safely based on manual’s
instruction.
6. Cleaning schedules and procedures are followed based on standard
practices and procedures.
7. Wastes are sorted and disposed according to hygiene regulations,
enterprise practices and standard procedures
8. Cleaning chemicals are disposed safely and according to standard
procedures
9. Linens are sorted and safely removed according to enterprise
procedures
LEARNING OUTCOME # 1 CLEAN, SANITIZE AND STORE

EQUIPMENT
CONTENTS:
1. Equipment and supplies for cleaning.
2. Cleaning chemicals
3. Principles for cleaning and sanitizing.
4. Procedures and application of cleaning agents
5. Equipment and utensils storage and handling
ASSESSMENT CRITERIA
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1. Chemicals cleaners and sanitizers applied are safe and
appropriate for particular type of equipment and utensils in
accordance with manual’s instruction
2. Cleaning and sanitizing are performed in accordance with safety
regulations
3. Clean equipment and utensils are stored safely and properly in
designated places based on standards practices and procedures.
CONDITION:
Trainees must be provided with the following.
1. EQUIPMENT
 Store rooms
 Cupboards
 Shelves
 Dish drainer
 Oven
 Microwave oven
 Blender
 Gas range
 Refrigerator
 Dishwashers
2. TOOLS
 Silverwares
 Glass wares
 Hallow wares
 China wares
 Pots and pans
 Cutlery
 Containers
3. SUPPLIES AND MATERIALS
 Chemical cleaners
 Sanitizers
 Detergents
 Scouring pads
 Sponges
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 Brushes
 Towels (color coded)
4. LEARNING MATERIALS:
 Manuals
 Books
 Video (CD)
ASSESSMENT METHOD:
1. Direct Observation/Demonstration
2. Written Exam
3. Oral questioning/Interview
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LEARNING EXPERIENCES
Learning Outcome # 1 CLEAN, SANITIZE AND STORE

EQUIPMENT
Learning Activities Special Instructions

1. Read Information Sheet If you have some problems on Information
1.1-1 on Sheet 1.1-1, don’t hesitate to approach your
Equipment and Supplies facilitator. If you feel you are knowledgeable
for Cleaning on the content of Information Sheet 1.1-1,
you can now answer Self-Check 1.1-1.
2. Answer Self-check 1.1-1 Compare your answer with the answer key
1.1-1. If you got 100% correct answer in this
self-check, you can now move to the next
information sheet. If not review the
information sheet and go over the self-check
again.
3. Read Information sheet If you have some problems on Information
Cleaning Chemicals facilitator. If you feel you are knowledgeable
on the content of Information Sheet 1.1-2,
again.
Principles of Cleaning and facilitator. If you feel you are knowledgeable
Sanitizing on the content of Information Sheet 1.1-3,
again.
Procedures and Application facilitator. If you feel you are knowledgeable
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of Cleaning on the content of Information Sheet 1.1-4,
again.
9. Perform the Job Sheets Refer to Job Sheets 1.1-1 to 1.1-10. Check
1.1-1 to 1.1-10 you work with the Performance Criteria
Checklist and let your trainer evaluate your
work.
10. Read Information If you have some problems on Information
Sheet 1.1-5 on Sheet 1.1-5, don’t hesitate to approach your
Equipment and Utensils facilitator. If you feel you are knowledgeable
Storage and Handling on the content of Information Sheet 1.1-5,
11. Answer Self-check Compare your answer with the answer key
1.1-5 1.1-5. If you got 100% correct answer in this
again.
12. Perform the Job Check you work with the performance
Sheet 1.1-11 criteria checklist and let your trainer evaluate
your work.
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INFORMATION SHEET 1.1 -1
EQUIPMENT AND SUPPLIES FOR CLEANING
Learning Objective: After reading this information sheet, you must be able to:
1. Identify the different cleaning materials, supplies and equipment .
2. Use the different cleaning materials, supplies and equipment according to
standards.
Whether in the home or in a commercial environment, kitchen hygiene and

cleanliness is always important. In particular, meeting food hygiene standards is of
the utmost importance for commercial caterers. It is a recognized good practice to
implement a disciplined day-to-day cleaning regime, for example at the end of a
shift. This approach certainly goes a long way towards keeping up hygiene
standards.
Cleaning Materials
A. Tools
Mops and Buckets – are used for

cleaning floors, walls and other parts of
the kitchen.
Mops and Buckets
Cleaning
cloths
Cleaning cloths – used for dusting or
drying of kitchen surfaces.
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Sponges and Scouring pads – used for
cleaning and scrubing kitchen utensils.
Scouring pad
Sponges
Brooms (Soft and stick broom) – used for

sweeping floors of rubbish and debris.
Dust pan-used to collect the swept
rubbish and debris
Ceiling Brooms – used to remove

Ceiling Broom Brooms & Dustpan cobwebs in the commercial kitchen
ceiling.
B. Equipment -
a. Dishwashing machine is a mechanical device for cleaning dishes and eating

utensils. Dishwashers can be found in restaurants and private homes. Large
heavy-duty dishwashers are available for use in commercial establishments
(e.g. hotels, restaurants) where a large number of dishes must be cleaned.
Commercial dishwashers work similar to a commercial car wash with "teeth"
pulling the rack through a small chamber. It can wash a rack of dishes, or a
rack of 25 glasses in just approximately one minute.
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Different types of Dishwasher
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SELF – CHECK 1.1-1
A. Identification
Direction: Identify what equipment and tool is being asked in the question. Write
your answer in the space provided before each number.
It is a mechanical device used for cleaning dishes and eating utensils.
It is used for sweeping floors of rubbish and debris.
It is used for cleaning and scrubbing kitchen utensils.
It is used for cleaning floors, walls and other parts of the kitchen.
It used for dusting or drying of kitchen surfaces.
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ANSWER KEY 1.1-1
1. Dishwasher
2. Brooms
3. Sponges and Scourging pads
4. Mops
5. Cleaning cloths
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INFORMATION SHEET 1.1-2
CLEANING CHEMICALS
Learning Objective: After reading this INFORMATION SHEET, YOU MUST be

able to:
1. Identify the different cleaning chemicals and their uses.
2. Use cleaning chemicals properly when cleaning kitchen equipment and
utensils.
CLEANING CHEMICALS
Cleaning Agents are substances, usually liquids, that are used to remove
dirt, including dust, stains, bad smells and clutter on surfaces. Purposes of cleaning
agents include health, beauty, absence of offensive odor, avoidance of shame, and to
avoid the spreading of dirt and contaminants to oneself and others. Some cleaning
agents can kill bacteria and clean at the same time.
TYPES OF CLEANING AGENTS

Workplace instructions usually refer to cleaning agents by the maker’s name.
However equipment suppliers (and books like this one) refer to types of agent,
leaving the choice of product to the workplace. These are the main types you will
come across.
General purpose (or neutral) detergents – able to penetrate moderately
greasy and/or dirty surfaces. Suitable for cleaning floors and walls, and similar
routine tasks.
Sanitizers – for ‘clean-as-you-go’ use, both sanitizers do not replace the need
for through washing with a detergent. Powder sanitizers, dissolved in hot water,
require a final rinse and are not suitable for use on certain metals. Liquid sanitizers
are diluted before use. They must be left to dry, not rinse off.
Sanitizer wipes – a quick and convenient way of cleaning food temperature
probes and small utensils, and for wiping food preparation surfaces on a ‘clean-as-
you-go’ basis. Use once only then disregard.
Hard surface cleaners – for heavier or more specialized tasks, although they
are corrosive and damage surfaces if not used with care.
Solvents – dissolve heavy grease and oil which water-based cleaners cannot
cope with.
Abrasives – or scoring cleaners. Mostly used for cleaning enamel and ceramic
surfaces, including tiles. Abrasive powders are much coarser than liquids, creams
and pastes, but all of them can damage surfaces.
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CHEMICAL SELECTION
Water is the simplest cleaner of all. Applied under pressure, it cleans hard
surfaces such as floors and walls in delivery and waste disposal areas. Water also
rinses out dirt removed from a surface by other cleaning agent.
Soap is not suitable for cleaning equipment and surfaces because it leaves a
scum. Disinfectants are added to some liquid soap for washing hands.
Chemical disinfectants are not recommended for kitchen use, as their
effectiveness can be destroyed by waster food materials, by the fabric of cleaning
cloths, and by the materials of some surfaces. Bleach for example, attacks cloths,
some plastics and metal fittings. There is also a risk that the disinfectants will leave
a strong smell or taste.
Neutral detergents
 Hand washing detergents used for glasses, plates, etc.
 All purpose cleaners for floors, stainless steel and walls.
 Dishwashing detergents, a high alkaline solution.
Disinfectants
 Kills bacteria and other microorganisms.
Sanitizers
 Detergent and disinfectant to clean end destroy bacteria.
De-carbonisers
 Caustic based product used to clean embedded grime, i.e., in ovens.
Chemical sanitizers and recommended concentrations:

1. Chlorine: 50 to 100 parts per million
2. Iodine: 12.5 to 25 parts per million
3. Quaternary ammonium compound: 200 to 400 parts per million
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ADDITIONAL TIPS FOR USING SANITIZERS AND DISINFECTANTS
1. Read the product label. Make sure it's killing the bacteria, viruses and
fungi that concern the customer. Follow all manufacturer directions. Be
aware of the signal word for toxicity levels.
2. Clean the surface first.
3. Give appropriate dwell time.
4. Disinfectants should be used on hard surfaces (ie. Trays, countertop,
and chair) and reusable, non-autoclave able tools, such as plastic
calipers, before and after each procedure. Product usage instructions
vary and some may not be suitable for all surfaces or applications.
Some disinfectants are toxic and require special disposal, making them
inappropriate for soaking jewelry prior to insertion.
Sterilization
Sterilization is the process of killing all microorganisms including bacteria,
bacterial spores, fungi, and viruses. Improper sterilization can result in the spread
of infectious bacteria and blood borne viruses such as Hepatitis and HIV.
What to look for in the instructions on cleaning agents?

 any safety warning such as protective clothing
 dilution rates: too strong will damage surfaces and is wasteful: too weak
will not do the job properly
 how much time must be allowed for the cleaning agent to work
 how to rinse dirt and cleaning agent from the surfaces
 at what temperature the agent works best
 how to store cleaning agents when not in use
 how often to use the cleaning agent
 how to dispose the cleaning agent
STORING CLEANING AGENTS

 Keep well away from food stuffs
 Close all containers firmly after use
 Store containers upright
 Use in the original container where possible
 If transfer to another container is necessary (e.g. Because the product is
bought in bulk), label the new container
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 Store in a well-ventilated cupboard or room, away from fire risks
SAFETY WITH CLEANING AGENTS

 Always wear protective gloves – cleaning agent irritate and urn the skin
 Always washed hands after doing any cleaning
 Dilute the product according to instructions
 Use the right amount for the task
 Prepare a fresh solution as necessary and dispose of the old – do not top
up a cleaning solution
 Use the weaker agent first – use a storage agent only if the dirt proves
stubborn
 Never mix different cleaning agents, because this may produce harmful
gases
 Do not pierce an aerosol can, even if it appears to be empty – it may
explode.
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SELF-CHECK 1.1-2
Direction: Identify the following group of words and write your answer on the space
provided for.
_____________________ 1. It is the simplest cleaner of all. It also rinses out dirt
removed from a surface by other cleaning agent.
_____________________ 2. It should be used on hard surfaces (i.e., trays,

countertop, and chair) and reusable, non-autoclave able tools, such as plastic
calipers, before and after each procedure.
______________________3. These are substances, usually liquids, that are used to

remove dirt, including dust, stains, bad smells and clutter on surfaces.
____________________ _4. The recommended concentration for chorine.
______________________5. The recommended concentration for iodine.
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ANSWER KEY 1.1-2
1. Water
2. Disinfectants
3. Cleaning Agents
4. Chlorine: 50 to 100 parts per million
5. Iodine: 12.5 to 25 parts per million
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PRINCIPLES OF CLEANING AND SANITIZING
1. Define and explain the meaning and importance of Sanitation.
2. Perform cleaning and sanitizing activities in the kitchen.
What is Sanitation?
Sanitation is the science of safeguarding people’s health through cleanliness.

For a long time, people didn’t realize that cleanliness could fight disease. Then
scientists discovered the tiny plants that can cause disease. These small bits of life
are called microorganisms. They are too small to be seen by the naked eye.
Microorganisms are almost everywhere. They are in our food, water, and air.
Even dust carries them. Many live in our bodies as well. Some help our bodies
function. Others can cause illness and even death. Harmful microorganisms are
often called germs. Controlling harmful microorganisms is what sanitation is all
about.
Sanitizing is a process that reduces the number of microorganisms to safe

levels on food contact surfaces such as china, tableware, equipment and work
surfaces. Sanitized surfaces are not necessarily sterile, which means to be free of
microorganisms.
Sanitizing is a resource-intensive function in any food operation. This function

requires time, labor, chemicals, equipment and energy. Mismanagement of
sanitizing can result to:
 injury to employees and customers,
 waste of chemicals and money,
 damages to equipment and facilities.
FREQUENCY OF CLEANING AND SANITIZING
All equipment, utensils and working surfaces should be cleaned and sanitized
after each use. Microorganisms can survive on unclean tableware and utensils as
well as in food. Washing, rinsing, and sanitizing utensils after use are the best
defense against the spread of germs. Equipment must be protected from
contamination when in storage and in use.
General
 Establish and follow regular, evenly spaced cleaning schedules.
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 Teach employees why, how, and when cleaning will take place. Tell
them what their responsibilities are. Create a cleaning schedule.
 Do not allow dirt and food particles to accumulate on any part or
surface of standing equipment.
 Clean and sanitize warm work areas, where bacteria grow faster, as
soon as you notice spills or splash.
After Each Use

 Clean and sanitize utensils after every use.
 Clean and sanitize all large stationary equipment and surfaces that
come into contact with food after each use.
 Clean and sanitize utensils, equipment, and food preparation surfaces
after contact with each potentially hazardous food item. This includes
raw meat, dairy products, poultry, and eggs.
 Clean and sanitize food contact surfaces between use with raw and
prepared products.
 Clean and sanitize all food contact surfaces regularly. When you wipe
areas clean, sanitize them manually.
Several Times a Day

 Clean and sanitize equipment that is used all day long at periodic
intervals during the workday when using for the same product. If the
product is changed, sanitize after each change.
 Clean most cooking equipment several times a day to remove grease and
food particles. Especially remove food matter from grills and other food
contact surfaces.
 Clean the areas around ovens or hot oil cookers several times a day
even when in use.
Once a Day
 Clean knobs, handles, oven doors, and areas around burners at least
once a day.
 Food contact surfaces of grills, griddles, and microwave ovens must be
cleaned at least once a day.
PRINCIPLES OF SANITATION
Immediately after cleaning, all food contact surfaces must be sanitized. Heat
and chemical sanitizing are the two methods of sanitizing surfaces effectively.
Heat sanitizing
The objective of heat sanitizing is to expose the clean surface to high heat for a
long time to kill harmful organisms. Heat sanitizing can be done manually or by a
high temperature machine. The minimum temperature range necessary to kill most
harmful microorganisms is usually 162°F to 165°F.
Chemical sanitizing
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A second method of effective sanitizing is the use of chemicals. The primary
reason for choosing this method over heat sanitizing is the savings that are realized
in energy usage. Chemical sanitizing is achieved in two ways. The first is by
immersing the cleaned object in a sanitizing solution of appropriate concentration
for a specific length of time, usually one minute. The second method is by rinsing,
swabbing, or spraying the object with the sanitizing solution. The rinsing and
spraying methods can be done manually or by machine. Careful management of
sanitizers is important for several reasons, including these:
The sanitizer becomes depleted over time and must be tested frequently to
ensure that the strength of the solution is maintained for effective sanitizing. Test
kits are available from the manufacturer.
The sanitation solution can be bound up by food particles and detergent
residues if surfaces are inadequately rinsed, leaving the sanitizer ineffective.
Chemical Sanitizers and recommended concentration:
 Chlorine: 50 to 100 parts per million
 Iodine: 12.5 to 25 parts per million
 Quarternary ammonium compound: 200 to 400 parts per million
Manual sanitizing
1. All eating and drinking utensils, surfaces of utensils, and equipment that
contact food shall be sanitized by one of the following methods:
a. Immersion in clean, hot water (1700F) for 2 minutes.
b. Immersion for 1 minute in 1800F water or in sanitizing solution
containing:
 At least 50 ppm of available chlorine at 75 0F; or, if equipment is too
large for immersion, treat with live steam from a hose, provided
steam is made from potable water.
 At least12.5 ppm of available iodine in a solution having a pH not
higher than 5.0 and a temperature of not less than 75 0F.
 Another approved chemical sanitizing agent.
2. All utensils that are to be completely disinfected by these sanitizes must be
immersed in a solution of the proper strength.
3. Remove items. If using racks, tilt them to allow water to run off from recessed
surfaces.
4. Equipment too large to sanitize by immersion must be rinsed, sprayed, or
swabbed with a sanitizing solution at least twice the strength required for
immersion sanitizing.
When hot water is used for sanitizing, the following rules apply:
1. A hearing device must be installed in, on, or under the sanitizing compartment of
the sink which keeps the water temperature be at least 170 0F (770C). A
numerically-scaled thermometer accurate to within 3 0F must be kept close to the
sink for frequent checks of water temperature.
2. Dish baskets must allow complete immersion of the tableware, kitchenware, and
equipment into the hot water.
3. When chemicals are used for sanitation, a test kit must be used to accurately
measure the concentration of the solution.
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Cleaning and Sanitizing by the 3 Bucket Method
1. Wash – use red bucket
2. Rinse – use gray bucket
3. Sanitize – White bucket
PRINCIPLES OF CLEANING
Cleaning is the physical removal of visible soil and food from a surface. It is a two
way process that occurs when a cleaning compound such as a detergent is put in
contact with a soiled surface.
Cleaning of utensils involves a two-part operation.
1. First is the cleaning procedure to free the utensils of visible soil by
scraping or a water flow method.
2. The second part is the sanitizing or bacterial treatment to eliminate the
health hazard.
Pressure is applied using a brush, cloth, scrub pad or water spray for a long
period of time to penetrate the soil so it can be easily removed during the second
step of rinsing.
Many factors influence the effectiveness of the cleaning process. These factors
are:
1. Type of water
Minerals in hard water can reduce the effectiveness of some detergents. Hard
water can cause lime deposits or leave scales, especially on equipment where hot
water is used, such as in dish machines and steam tables.
2. Water temperature
Generally, the higher the temperature of the water used for cleaning, the
faster and more efficient the action of the detergent; however 120ºF is recommended
as higher temperatures can result to burns.
3. Surface
Different surfaces, especially metals, vary in the ease with which they can be
cleaned.
Soap can leave a greasy film. Abrasives such as scouring powders can scratch
soft surfaces. Many cleaning agents are formulated for specific cleaning problems.
4. Type of soil to be removed
Soils tend to fall into one of three categories: protein (eggs), grease or oils
(butter) or water-soluble (sugar). Stains tend to be acid or alkaline (tea, fruit juice).
Ease of cleaning depends on which category the soil is from and the condition of the
soil (e.g. fresh, baked-on, dried or ground-in).
5. Temperature for dishwashing
a. Machine wash – a temperature of 1400F for efficient machine washing
action is recommended. Higher temperature cause some foods such as
eggs to stick or solidify or to cook unto the dishes or mess trays.
b. Machine rinse – a supply of hot water for rinses (temperature of 170 0F
-1800F) will pathogenic bacteria.
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c. Manual wash – temperatures of 1100F – 125 0F are recommended
d. Manual rinse – temperatures of 170 0F for 2 minutes or 180 0F for 1
minute for finaal rinsing is recommended.
6. Washing tips for cleaning soiled dishes

A. Soiled plates
1. Scrape all left overs
2. Soak in hot soapy water
3. Scrub with sponge, never sscouring pad like scotch brite
4. Apy water.
5. Rinse in hot water. Air dry.
B.Cups and glasses
1. Soak in de-staining compound at least once a week to remove
discoloration.
2. For glasses – use spool boy if available.
C.Silverwares
1. Brush tins with plastic brush to remove embedded dirt
2. Soak in hot soapy water
3. Rinse with hot water.
4. Dry
D.Pots and pans
1. Air dry after washing, then invert face down
2. Burnt left overs in pans should be disposed completely before
washing.
3. Soak pots and pans to soften hardened food stuffs and for easier
washing.
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SELF-CHECK 1.1-3
TRUE OR FALSE: Write the word TRUE if the statement is correct and write FALSE
if the statement is incorrect. Write your answers on your answer sheet
1. Heat and chemical sanitizing are the two methods of sanitizing surfaces
effectively.
2. Objective of heat sanitizing is to expose the clean surface to high heat for a
long time to reduce harmful organisms..
3. Sanitation is the science of safeguarding people’s health through cleanliness.
4. Don’t work with food if you have any communicable disease or infection.
5. Clean and sanitize food contact surfaces between use with raw and prepared
products.
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ANSWER KEY 1.1-3
1. True
2. False
3. True
4. True
5. True
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PROCEDURE AND APPLICATION OF CLEANING AGENTS
Learning Objective: After reading this InformationSsheet, you should be able to:
1. Understand and follow cleaning and sanitizing procedure.
Stewarding Operations
Steward section is a unit operating under the Kitchen or Food Production
Department. It is headed by a Chief Steward, Yardman, Silverman, Pots and Pan
Washer and Equipment Custodian. These staff will be operating at the commissary.
The scope of Stewarding Functions include:
 Proper cleaning and sanitizing of service operating equipment as well as
those utilized for food preparation like pots and pan, Bain marie, etc.
 Brass polishing of metal equipments.
 Storage of said equipment.
 Preventive maintenance of all service operating equipment ensuring
their protective from damages, stains, watermarks, scratches.
 Maintenance of cleanliness, order and sanitation in the kitchen and
commissary.
The area covered by the Stewarding Unit includes:
 Wash up ( Dishwashing ) area
 Kitchen/dining stockroom
 Garbage area
CLEANING AND SANITIZING PROCEDURES

1. Always follow the manufacturer’s directions in cleaning equipment.
2. Clean any equipment used to prepare food as soon as possible after use to
prevent bacteria growth. For the same reason, wipe all of the outer surfaces
regularly with a damp cloth.
3. The easiest way to keep the equipment clean is to wipe up spatters when
surfaces are still warm — and before they have a chance to bum on. Keep a
damp sponge or cloth handy while you work so that you can wipe up as
you go along.
4. Once a month or after a major cooking session, wash all removable parts of
the equipment in hot sudsy water. Give the whole surface of the equipment
a good wipe down with a non-abrasive cleaner.
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CLEANING EQUIPMENT
CLEANING UTENSILS
The soil may be loosened from the utensils by scraping and then soaking
them on wash basin or sink (well-filled with hot water, previous to the time of
washing). After the surface soil has been removed from the utensils, the sink is
drained and refilled with hot water to which a washing compound is added.
Or the utensils maybe:
1. washed in the hot detergent solution first
2. rinsed well
3. sanitized
There are several methods for sanitizing utensils. One recommended method
is by immersing them for at least one minute in a lukewarm chlorine bath
containing a minimum of 50 parts per million (ppm) of available chlorine. Utensils
must be thoroughly cleaned for a chlorine rinse to be an effective germicidal
treatment. Another method of sanitizing utensils is the immersion in clean soft
water of at least 170°F for 1 minute.
Utensils may also be successfully sanitized by subjecting them to live steam in
an enclosed cabinet after washing. The hot utensils should be air dried before being
stacked upside down on racks or hung for storage.
While each piece of equipment has different cleaning requirements, there are
some basic principles that are common to all equipment. These include:
 ensure power is turned off and power cords are disconnected;
 gas equipment should have the gas turned off and the pilot lights
extinguished;
 correct chemicals should be used;
 protective clothing, gloves, goggles, and other equipment should be
used;
 ventilation should be provided; and
 stainless steel surfaces should not be cleaned with scourers.
Cleaning and Care of Stainless Steel Equipment
Stainless steel utensils and equipment should retain their
brightness and luster finish. Special polishes are used to maintain its
shine. These polishes are usually composed of silicone based material and
do not contain abrasives. Vigorous scrubbing and abrasives may do
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permanent harm to stainless finish, the following precautions should be
used in cleaning operations:
1. Do not leave strong sanitizing solutions on stainless steel
surfaces very long.
2. Do not use steel wool or stainless-steel brushes when doing a
routine cleaning; Use a fiber brush if there are stubborn spots. A
non-abrasive cleaner such as pumice or any other very fine
scrubbing powder or paste will remove baked-on food deposits
and other minor discolorations.
3. Test materials first before using, particularly if there is heavy tint
or discoloration. A mild organic detergent or paste will remove it.
Cleaning materials of this type must be thoroughly rinsed off
stainless steel with clear water, followed by a rinse such as a
solution of bicarbonate of soda or neutralize the acid. If grease
deposits and baked-on food spots are not removed with this
treatment, vigorous scrubbing may be needed and some
scratching may result. Ethyl alcohol or benzene are effective in
removing burned-on grease films.
Preventive maintenance of stainless steel should include constant
care
1. Spot clean for hand and fingerprint smears.
2. Wash all exterior surfaces of stainless steel appliances at least
once a day. Wipe off with a damp cloth or sponge to which a
detergent and a sanitizer has been added.
3. Stainless steel should be rubbed dry so that water spots or
streaks do not form. Wipe with a clean, dry cloth in the direction
of the “grain” or polishing in a horizontal direction.
4. Stainless steel brightness and luster may be maintained by using
a solution of mild c
CLEAN FOOD PRODUCTION EQUIPMENT
These are the steps in cleaning food productioneanser, ammonia and warm
water. equipment. These steps should be used in different types of equipment.
1. Turning the equipment off
a. Equipment should be turned off before you start cleaning.
b. Electrical equipment must be isolated from the supply: pull out the plug
if there is one, otherwise turn off the main electrical switch to the
machine.
c. Check with your manager about how to turn off gas supply to stoves,
grills, hot cupboards, etc.
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d. Turn off at the mains switch or pull out then plug. Do not rely on the
machines control switch: you might accidentally knock it on during the
cleaning.
2. Cleaning food Storage equipment
Dry – food storage ( vegetable bins, condiment lockers, etc.)
a. Remove all food from container
b. Brush out or vacuum to remove dirt.
c. Wash down surfaces that can be wet cleaned with warm detergent
water. Rinse; air dry. (Surfaces that can be dry – cleaned only should be
sprayed lightly with sanitizing solution. Air – dry).
d. Allow all surfaces to dry before placing food back in bins.
Dismantling Equipment
1. Remove the shelves and shelf supports (if they are the removable type)
from ovens, steamers and hot cupboards.
2. Remove the fat drawer or trough fro grills and hobs. Also the crumb
tray, splash guards, side racks and stainless steel bars, and the wire
frying baskets from the fryers.
3. Equipment can be cleaned more thoroughly in a large sink, and you can
get at food which has accumulated on shelf supports or under trays.
4. Follow instructions for removing safety guards and other parts of the
equipment, so that cleaning can be thorough. Keep everything together,
so you do not lose some of the parts.
Using suitable cleaning equipment and materials
1. A general-purpose detergent is suitable for equipment or any parts
which are not heavily engrained with burnt food, dirt and grease:
a. remove loose particles of food
b. rub exterior surfaces with a cloth
c. pay particular attention to runners and sliding door channels
d. be careful not to flood the equipment and surrounding area
e. rinse with clean hot water
2. Wash removable shelves, fat troughs, etc. in a sink filled with hot water
and detergent. Rinse thoroughly. In some workplaces, equipment is
wiped with a sanitizer after rinsing.
3. Usually the kitchen is not enough for equipment to air dry quickly after
rinsing (wet objects attract bacteria). Otherwise use disposable paper
towels, but take care not to leave torn pieces of paper in the equipment.
4. For heavy deposits, you may have the use a degreasing agent a nylon
scouring pad. Check first with the instructions for the particular piece
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of equipment. Do not use knife to scrape surface clean. Be careful not to
damage surfaces with excessive rubbing. Deep scratches may cause
rusting.
5. Use a spray-on glass cleaner for glass panels on oven and steamer
doors. Never apply cold water to a hot glass panel, or the glass will
almost certainly crack. Aerosol cleaners are not suitable to microwaves
and similar equipment where the spray can get into (and damage) the
internal parts of the oven.
6. Wear goggles, apron and any other protective clothing stated in
workplace instruction and on the cleaning material. Gloves should
always be worn:
a. Insulated gloves for equipment which has to be cleaned while still
hot.
b. Long gloves that protect your forearms for cleaning ovens and
other equipment which you have to stretch into.
Reassembling equipment
Pilot light on gas equipment will have to be re-ignited when you have
completed the cleaning. This may be your supervisor’s responsibility – it is essential
that the equipment is not used by someone who is not aware that the pilot light is
out.
Usually the reverse of the method you followed for dismantling the equipment.
Safety guards must be put back in place before the equipment so you do not put
back in place before equipment is tested or used.
Cleaning Other Equipment for Food Preparation

A. Vegetable preparation machine
1. Rinse the bowl by filling with hot water and switching for a few moments.
2. Whatever the attachment, clean it by hand using washing-up liquid rather
than in a dishwasher. This will help the machine last longer.
3. The blades on the slicing discs, the plates on the julienne discs and the
grater wear out with use, change them every so often to ensure high quality
cutting. Sharpen smooth blades daily using a sharpening stone.
B. Mincing machines
 May be an attachment on a mixer or a separate item of equipment.
 Usually the mincing mechanism consists of several parts (the worm, cutting
disc, etc.), so that pieces of gristle and food can be easily removed during
cleaning.
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C. Chipping machines
Wash with generous quantities of water to remove the starch from the
potatoes.
D. Slicing machines
Set the slice thickness control at zero to prevent across the blade edge.
If the blade is intended to be removed for cleaning, do not separate it from
special carrier.
E. Rotary knife chopping machines
Be sure to clean all the recesses and areas which food comes into contact
with.
CLEANING
 On stainless steel – to keep the attractive finish of stainless steel, clean

regularly and often by rubbing over with a dump cloth and mild
detergent. Rinse and dry. If there is a build-up of grease or stubborn
deposits on the surface, use a soft cleaning pad. Rub all direction of
the grain.
 On enamel finishes – you find these on the facia panels of some grills
and ovens. Clean with a general-purpose detergent solution. Never
use oven-cleaners, aerosol cleaners or other products, especially
those which have a high caustic content. These can cause serious
damage or discoloration to the enamel finish, particularly when the
appliance is hot.
 On aluminum – Do not use a dishwasher to clean aluminum fittings from
equipment. The aluminum will get tarnished.
CLEAN FOOD PRODUCTION TOOLS AND UTENSILS
Using suitable cleaning methods

Some types of utensils require treatment because of the material they are made from
– examples are given below. If you are washing something for the first time, ask how
it should be done.
Rinse (or lightly scrape) utensils free of food debris before hand or machine
washing. Avoid using pot scourers or metal wool as they damage surfaces.
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For hand washing:
 Fill the sink with hot water ( at about 60°C) and the correct concentration of
general-purpose detergent
 Use a disposable washing-up cloth or nylon brush/scouring pad to clean all
surfaces of the utensils
 Put in very hot water (80°C to 85°C) for two minutes to rinse and kill any
remaining bacteria. Use baskets to hold the utensils, as these temperatures are
too hot for hands
 Air dry – if this is not possible, use disposable paper toweling
Change detergent and rinsing water frequently. In some workplaces, a

sanitizer is added to the rinsing water, or this is a separate stage after rinsing.
After use, thoroughly wash nylon brushes and scouring pans. Leave to dry.
For machine washing:

 Heavily crusted items may have to be pre-washed in the sink, using a nylon
scouring pad.
 Stack the dishwasher baskets carefully, so that utensils will not crash around
in the machine, possibly getting damaged.
Commercial dishwashers wash at around 60°C, and rinse at around 85°C.

Then utensils will air dry within a short time of coming out of the machine. If hand
drying or polishing is necessary, use disposable toweling.
PREVENTIVE MAINTENANCE OF SERVICE EQUIPMENT

1. Have equipment owner’s manuals available for reference. Get service of
qualified serviceman for repair if it is delicate.
2. Equipment should be cleaned internally and externally. Removable parts
should be disassembled, washed, and sanitized routinely.
3. When food is spilled it should be wiped out immediately.
4. Cleaning equipment immediately after its use will take less time and the
job will be easier.
5. Use specific cleaning, sanitizing and polishing materials for specific jobs on
each piece of can be surfaces that air dry.(see equipment)
If the kitchen and baking equipment are too large to sanitize by
immersion in 1800F water, sanitizing can be done by any of the following
methods:
1. With live steam from a hose
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2. By rinsing with boiling water.
3. By spraying or swabbing with a chemical sanitizing solution of at least
Dry food storage (vegetable bins, condiment lockers)

1. Remove all food from the container.
2. Brush off or vacuum to remove dirt.
3. Wash down surfaces that can be wet cleaned with warm detergent water. Rinse;
air dry. (Surfaces that can be dry cleaned only should be sprayed lightly with
sanitizing solution, Air dry)
4. Allow all surfaces to dry before placing food back in the bins.
STORAGE OF EQUIPMENT, UTENSILS AND TOOLS

 Stored cleaned, sanitized utensils, tools and equipment at least six inches
above the floor in a clean, dry location.
 Utensils, tools and equipment must be stored where they will be protected
from contamination.
 The food – contact surfaces of fixed equipment should also be protected from
contamination.
 Equipment, tools and utensils must not be placed under exposed sewer lines.
Automatic fire protection sprinkler heads are exempted from this rule.
 Air dry and store utensils in a self – draining position.
 Store glassware upside – down. Other stored utensils must be covered or
inverted. Silverware storage should be designed to present the handle to the
employee.
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Self- Check 1.1-4
prevent bacteria growth.
2. Stewarding Unit includes the wash up (Dishwashing) area and

kitchen/dining stockroom only.
3. Equipment can be cleaned more thoroughly in a large sink, and you can
get at food which has accumulated on shelf supports or under trays.
4. Clean and sanitize all equipment, tools, and so forth after each use.
5. Wash removable shelves, fat troughs, etc. in a sink filled with hot water
and detergent.
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ANSWER KEY 1.1-4
1. True
2. False
3. True
4. True
5. True
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JOB SHEET 1.1-4a
Title: How To Clean Reach-In Refrigerator
(Daily and
Biweekly Cleaning)
Objective: Given the necessary cleaning materials, you should be able to
perform cleaning and sanitizing Refrigerator.
Supplies/Materials : Soap or detergents, sanitizing agents,

disposable paper towel, dish towels/cloths
Equipment : Refrigerator
Steps/Procedure:
Daily:
1. Wipe up spilled liquids to prevent accidents and to lessen
cleaning problems.
2. Pick up scraps and particles as drops on decks.
3. Swab floor with sanitizing solution.
Biweekly:
1. Unplug and switch off the refrigerator.
2. Transfer all stored foods to temporary storage.
3. Remove shelving and loose equipment to wash in sink filled
with detergent solution. Scrub with plastic bristle. Rinse.
Sanitize with spray. Leave open door to dry.
4. Scrub interior of box with hot detergent solution, using plastic
brush. Clean corners, doors,, openings, hinges, and latches.
Rinse and sanitize. Periodically clean vacuum compressor,
condenser coils, motor related areas, etc.
5. Dry with clean kitchen cloth/towel and return all the racks.
Assessment Method:
Observation using the Performance Criteria Checklist
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Performance Criteria Checklist
1.1-4a
CRITERIA Yes No
 Are all food items removed from the refrigerator prior to

the cleaning process?
 Is the refrigerator properly switched off and unplugged?
 Are all movable parts properly cleaned and sanitized?
 Are all the underneath parts like door gasket lid, toe
plate properly cleaned?
 Is the outer part properly wiped and dried?
 Are all movable parts/racks returned accordingly?
Feedback:
_________________________________________________________________
_________________________________________________________________
_________________________________________________________________
Trainee: _____________________________ Date: __________________
Trainer:_____________________________ Date:___________________
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JOB SHEET 1.1-4b
Title: How to Clean the Freezer
Performance Objective: Given the necessary cleaning materials,

you should be able to perform the cleaning and sanitizing Reach – in
Freezer or Chest freezer.
Supplies/Materials : Soap or detergents, Bleach solutions,

disposable paper towel. Dish cloths/towels
Equipment/tools : Reach – in Freezer or Chest freezer
Steps/Procedure:
1. Shut off the machine and it let it defrost.
2. Transfer all food items to temporary storage.
3. When defrosted, wash it with tap water.
4. Wash all the wire rack, dry it with kitchen towel and put back
all the wire rack.
5. Return all food items relocated.
Assessment Method:
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1.1-4b
CRITERIA Yes No
 Are all food item removed from the freezer prior to the
cleaning process?
 Is the freezer properly switched off and unplugged?
 Are all the underneath parts like door gasket lid, toe plate
properly cleaned?
 Is the outer part properly wiped and dried?
 Are all movable parts/racks returned accordingly?
Feedback:
_______________________________________________________________________
_______________________________________________________________________
_______________________________________________________________________
Trainee: _____________________________ Date: __________________
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Trainer: _____________________________ Date: __________________
JOB SHEET 1.1-4c
Title: How to Clean Hobs and Ranges

you should be able to perform the cleaning and sanitizing hobs and
ranges.

disposable paper towel, PPE
Equipment/tools : Hobs and Ranges
Steps/Procedure:
1. Clean regularly to avoid a build-up of grease and burnt food
deposits.
2. Do not neglect the sides and back, including taps and gas
pipes.
3. Check for specific instructions on cleaning drip trays,
burners, open and solid tops. Some metals become
permanently stained and discolored if wrongly cleaned
Assessment Method:
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1.1-4c
CRITERIA Yes No
Is the gas 1. Are the regulators turned off or closed before

cleaning the range?
Are all mov 2. Are all parts properly cleaned and sanitized?
3. Are the burners cleaned free from grease or burnt foods deposits?
Is the regul 4. Are the taps and gas pipes checked free from
hole/damage?
Is the outer 5. Are all the parts properly wiped and dried?
6. Are all burners/racks returned accordingly?
Feedback:
_______________________________________________________________________
__________________________________________________________________________
__________________________________________________________________________
Trainee: ______________________________________ Date: ___________________
Trainer: ______________________________________ Date: ___________________
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JOB SHEET 1.1-4d
Title: How to Clean Deep Fat Fryer

you should be able to perform the cleaning and sanitizing Deep Fat Fryer

Equipment/tools : Deep Fat Fryer
Steps/Procedure:
1. Shut off thermostat control, then the gas supply or electric
supply.
2. Open drain valve, strain and drain oil or fat in a clean dry stock
pot, cover and place it in a safe place.
3. Shut off drain valve and pour water and cool.
4. Drain water, and wash it with hot soapy water and then rinse
with tap water and air dry.
Assessment Method:
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1.1-4d
CRITERIA Yes No
1. Is the fryer properly switched off and unplugged?
2. Is all debris from the fryer removed?
3. Is the rinsing process properly executed?
4. Are all movable parts properly cleaned and

sanitized?
5. Is the regulator pipe checked free from hole/damage?
6. Is the outer part properly wiped and dried?
7. Are all movable parts/racks returned accordingly?
Feedback:
________________________________________________________________________
____________________________________________________________________________
____________________________________________________________________________
Trainee: __________________________________________ Date: ___________________
Trainer: __________________________________________ Date: __________________
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JOB SHEET 1.1-4e
Title: How to Clean the Microwave Oven

you should be able to perform the cleaning and sanitizing Microwave
Oven

Equipment/tools : Microwave Oven
Steps/Procedure:
1. Wash the plate with soapy water and dry with dish towel.
2. Wipe only with a damp cloth the inside surface, the door and
the body of the microwave oven.
Assessment Method:
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1.1-4e
CRITERIA Yes No
1. Is the Microwave Oven properly switched off and

unplugged?
2. Is the cord properly wiped?
3. Is all debris inside the equipment removed?
4. Is the plate washed and dried?
5. Is the outer part properly wiped?
Feedback:
__________________________________________________________________________
_____________________________________________________________________________
_____________________________________________________________________________
Trainee: _________________________________________ Date: ___________________
Trainer: _________________________________________ Date: ___________________
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JOB SHEET 1.1-4f
Title: How to Clean the Griddle

you should be able to perform the cleaning and sanitizing Griddle

Equipment/tools : Griddle
Steps/Procedure:
1. Pour water on the plate while it still hot, scrape the burned food
on the plate.
2. Scrub the plate with a fume stone and wash it with hot soapy
water and then rinse with tap water.
3. Dry the griddle plate with a clean kitchen towel.
4. Remove oil drip pan and wash it with hot soapy water.
5. Wipe the griddle plate with a clean cooking oil to avoid the steel
plate from getting wet.
Assessment Method:
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1.1-4f
CRITERIA Yes No
 Are all burnt foods on the plate removed?
 Is the griddle properly wiped and dried?
 Is the griddle plate scrape with the appropriate cleaning

materials?
Feedback:
__________________________________________________________________________
_____________________________________________________________________________
_____________________________________________________________________________
Trainee: ____________________________________________ Date: ________________
Trainer: ____________________________________________ Date: ________________
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JOB SHEET 1.1-4g
Title: How to Clean the Broiler

you should be able to perform the cleaning and sanitizing Broiler

Equipment/tools : Broiler
Steps/Procedure:
1. Turn off gas and switch off electric supply and thermostat
control.
2. Remove broiler plate and soak it in hot soapy water.
3. Wash with soapy water siding and sliding tray of the broiler and
rinse with water.
4. Scrub the broiler with steel brush and rinse thoroughly.
Assessment Method:
Observation and demonstration. Use criteria check list
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1.1-4g
CRITERIA Yes No
1. Is the broiler properly switched off and unplugged?
2. Are all movable parts properly cleaned and sanitized?
3. Is the regulator pipe checked free from hole/damage?
4. Is the outer part properly wiped and dried?
5. Are all movable parts/racks returned accordingly?
Feedback:
_________________________________________________________________________
_____________________________________________________________________________
_____________________________________________________________________________
Trainee: ____________________________________________ Date: ______________
Trainer: ____________________________________________ Date: ______________
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JOB SHEET 1.1-4h
Title: How to Clean Pressure Cooker

you should be able to perform the cleaning and sanitizing Pressure
Cooker

Equipment/tools : Pressure Cooker
Steps/Procedure:
1. Wash inside and outside with soapy water.
2. Rinse with water.
3. Dry with clean kitchen towel.
Assessment Method:
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1.1-4h
CRITERIA Yes No
1. Are all parts are properly washed?
2. Rinsing process properly executed?
3. Pressure cooker is properly dried with clean towel?
Feedback:
__________________________________________________________________________
___________________________________________________________________________
____________________________________________________________________________
Trainee: _____________________________________________ Date: _______________
Trainer: _____________________________________________ Date: _______________
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JOB SHEET 1.1-4i
Title: How to Clean Food Processor

you should be able to perform the cleaning and sanitizing food
processors.

Equipment/tools : Food Processor
Steps/Procedure:
1. Use a well rung out cloth for washing and rinsing, so you don’t
flood the interior mechanism.
2. Take care not to cut yourself when handling or washing the
sharp blades. Always wipe the blades well after washing, to
prevent rusting.
Assessment Method:
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1.1-4i
CRITERIA Yes No
 Is the food processor cleaned and sanitized safely

according to manufacturer’s manual? Fe
ed ba
ck  Are all movable parts are properly cleaned and :
sanitized?
 Are all the underneath parts properly cleaned? __

__ __
__  Is the outer part properly wiped and dry? __
__ __
__  Are all movable parts/racks returned accordingly? __
__ __
___________________________________________________
_________________________________________________________________________________
_________________________________________________________________________________
Trainee: _________________________________________________ Date: _____________
Trainer: _________________________________________________ Date: _____________
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JOB SHEET 1.1-4j
Title: How to Clean Baine Marie

you should be able to perform the cleaning and sanitizing Bain - maries.

Equipment/tools : Baine – Maries
Steps/Procedure:
1. When removing containers which have been sitting in a water
batch, hold them over for a few moments, and then wipe the
base with a cloth.
2. If you are using a bucket to drain the baine-marie, take care
not to overfill it.
3. Avoid touching the electric elements when you clean the bottom
of the heating compartment.
1. Wash with soap and rinse with water; wipe dry.
Assessment Method:
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Job Sheet 1.1-4j
CRITERIA Yes No
1. Is the baine-marie cleaned and sanitized safely

according to manufacturer’s manual?
2. Is the outer part properly wiped and dry?
Feedback:
__________________________________________________________________
____________________________________________________________________
____________________________________________________________________
Trainee: ___________________________________________ Date: ___________
Trainer: ___________________________________________ Date: ___________
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EQUIPMENT AND UTENSIL STORAGE AND HANDLING
Learning Objective: After reading this Information Sheet you should be able to:
Store cleaned equipment and utensils properly.
After dishwashing operation is storage. All is lost in sanitation if inadequate

and improper storage allows cooking and eating utensils to become re-
contaminated by dust insects and bacteria.
Cleaned and sanitize equipment must then be safely transported to storage
areas. Dishes must not be so carried that they come in contact with the personal
clothing of the operators. Handling gear without sanitize gloves is strictly forbidden.
Surfaces of eating utensils that come in contact with the mouth bowls of spoons,
tines of forks, and edges of cups and glasses must not be contaminated. Use
portable carts or self leveling dish carts to transport cleaned articles. Wash the carts
daily with hot water to which the detergent and sanitizer have been added. Shelves
and hot ware holder must be emptied, cleaned and sanitize.
HANDLING
1. Properly handle all cleaned and sanitize equipment and utensils to protect
them from contamination
2. Spoons, knives and forks should be touched only by their handles.
3. Cups, glasses, bowls, plates and similar items should be handled without
touching inside surfaces that comes in contact with the user’s mouth.
STORAGE
1. Store cleaned, sanitized utensils and equipment at least 6 inches above the
floor in a clean and dry location.
2. Utensils and equipment must be stored where they will be protected from
contamination.
3. The food contact surfaces of fixed equipment should also be protected from
contamination.
4. Equipment and utensils must not be placed under exposed sewer line.
Automatic fire protection sprinkler heads are exempted from this rule.
5. Air dry and store utensils in a self draining position.
6. Store glasses and cups upside-down. Other stored utensils must be
covered or inverted. Silverware storage should be designed to present the
handle to the employee or customer.
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7. Unless tableware is pre-wrapped, holders for knives, forks and spoons at
self service locations must protect these articles from contamination and
present the handle of the utensil to the customer.
8. Pre-setting in dining areas of food establishments is allowed as long as all
unprotected and unused table ware is collected for washing and sanitizing
after the meal period and after any place at the table is occupied.
9. Presetting counter areas in food establishments is not permitted.
Single Service articles

1. Store single service articles at least six inches above the floor in closed
cartons or containers which protect them from contamination. Do not
place these items under exposed water lines, except for automatic fire
protection sprinkler heads that is required by law.
2. Handle and dispense single – service articles in a manner that prevents
contamination of surfaces which may come in contact with food or with
the mouth of the user.
3. Single - service knives, forks, and spoons packaged in bulk are to be
inserted into holders. Or they may be wrapped by employees, who have
washed their hands prior to sorting or wrapping the utensils.
Prohibited Storage
Do not store food equipment, utensils or single service articles in toilet rooms
or vestibules
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JOB SHEET 1.1-5
Title: How to Store Kitchen Equipment and Utensils
Performance Objective: Given the necessary equipment, utensils,

you should be able to perform proper storage.
Supplies/Materials : plastic bins, wrapping paper-liners
Equipment/tools : Cupboard, shelves, stock trays. Table griller,

Blender, pressure cooker, pots and pans, cooking gadgets, knives, ladles,
and other kitchen utensils
Steps/Procedure:
1. Check the cleanliness of each equipment and utensils before
storing them.
2. Check the functionality of each equipment and utensils to be
stored.
3. Check the cleanliness of the cupboards, shelves, drawers for
storing.
4. Store the equipment/utensils according to standards.
Assessment Method:
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Performance Criteria Checklist1.1-5
CRITERIA Yes No
Did I . . . . .
1. Check the cleanliness of each equipment and utensils

before storing them?
2. Check the functionality of each equipment and utensils

before storing?
3. Check the cleanliness of the cupboards, shelves,
drawers before placing the equipment to be
stored?
4. Store the equipment/utensils according to standards.

a. Pots and pans
b. Knives and other cutting utensils
c. Small gadgets
d. Measuring utensils
e. Plates, bowls and trays
f. Spoons, forks, ladles etc.
5. Check the overall storage of each equipment and
kitchen utensils?
Feedback:
____________________________________________________________________
____________________________________________________________________
Trainee: ___________________________________ Date: ________
Trainer: ___________________________________ Date: ________

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LEARNING OUTCOME 2 CLEAN AND SANITIZE PREMISES
CONTENTS:
1. Sanitizing and disinfecting procedures and techniques.
2. Hazards to food safety.
3. Cross contamination and food-related diseases.
ASSESSMENT CRITERIA
1. Ceilings, floors, walls, shelves and working surfaces are cleaned and
sanitize hygienically without causing hazards, in accordance with
occupational health and safety regulations.
2. Cleaning equipment and chemicals are used safely based on manual’s
instruction.
3. Cleaning schedules and procedures are followed based on standard
practices and procedures.
CONDITION: Trainees must be provided with the following.
1. WORKPLACE LOCATION
2. EQUIPMENT:
 Store rooms
 Cupboards
 Shelves
 Floor polisher
 Extraction fan
 Exhaust fans
 Pressurized steam/Water cleaner
3. TOOLS, ACCESSORIES AND SUPPLIES
 Floor mops
 Mop Squeezer
 Broom (walis tambo)
 Dust pan
 Garbage bin (4 gals.)
 Liquid soap dispenser
 Paper towel dispenser
 Cleaning Chemicals
 Detergent
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 Sanitizing agent
5. TRAINING MATERIALS:
 Module
 Manuals
 Books
 Video (CD)
 Materials safety handbook (given by suppliers). This details the
proper use and care of their chemicals and equipment.
ASSESSMENT METHOD:
1. Direct Observation
2. Written/Oral Exam
3. Oral questioning.
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CLEAN AND SANITIZE PREMISES

LEARNING OUTCOME # 2

1. Read Information Sheet 1.2-1 If you have some problems on Information
on Sheet 1.2-1, don’t hesitate to approach
Cleaning and Sanitizing your facilitator. If you feel you are
Kitchen Premises knowledgeable on the content of
Information Sheet 1.2-1, you can now
answer Self-Check 1.2-1.
1.2-1. If you got 100% correct answer in
this self-check, you can now move to the
next information sheet. If not review the
information sheet and go over the self-
check again.
3. Perform Job Sheet 1.2-1 Refer to Job Sheet 1.1-4a to 1.1-4j. Check
you work with the performance criteria
checklist and let your trainer evaluate your
work.
on Sheet, don’t hesitate to approach your
Hazards to Food Safety facilitator. If you feel you are
knowledgeable on the content of
5. Answer Self-check 1. 2-2 Compare your answer with the answer key
check again.

on Sheet 1.2-3, don’t hesitate to approach
Prevention of Cross your facilitator. If you feel you are
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Contamination knowledgeable on the content of
check again.
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INFORMATION SHEET 1.2 -1
CLEANING AND SANITIZING KITCHEN PREMISES
Demonstrate the proper procedures on the cleaning and sanitizing kitchen
premises.
KITCHEN
It is a workshop where food is cared for, prepared, cooked and served. It
should be attractive, sanitary, well ventilated, well lighted, and cheerful and should
be arranged to conserved time and energy.
Your kitchen is likely to have a cleaning schedule. This sets out what should
be cleaned and when. It may say who should do each task and give details of the
equipment and method to be used.
The cleaning schedule is a sort of master plan. It makes sure that every area
gets the attention it needs, e.g. floors washed daily, walls and shelves monthly.
TYPES OF SURFACES
Hygiene standards in food preparation areas must be highest. This is why the
floors and walls must be made of materials that can be easily and effectively
cleaned. Damaged surfaces are difficult or impossible to clean. Cracks get filled up
with grease and dirt. Flaking paint comes away, possibly falling into the food.
Check that the cleaning agent is suitable for its use. The wrong one, or the
wrong method, can permanently damage surfaces. However, you may not notice the
harm, especially if the effect builds up over time.
Here are the main surfaces you will come across in professional kitchen:
 Metal – mostly stainless steel, but ventilation ducting may be made of
galvanized steel, and other meal work may have painted surfaces.
 Wall Tiles – ceramic, resistant to chipping, cracking and scratching. The
grouting should be of a type that does not encourage mould.
 Floor Tiles – ceramic or quarry tiles, non-porous, very strong and slip
resistant.
 Vinyl – used for the floor covering, as sheets or tiles. Less expensive than
ceramic floor tiles, but wears less well, and can absorb moisture and dirt.
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 Painted – ceiling, doors and walls (where it is not cost effective to tile the
whole wall area). The paint must be a type that does not absorb moisture.
Sometimes you will find painted wooden shelves and cupboards in storage
areas.
 Laminated Surfaces – Made with very strong plastics which do not absorb
dirt and moisture, and are scratch resistant.
 Glass – windows and vision panel in doors (so you can see when someone is
on the other side and open the door more carefully.
Cleaning floors, drainage channels

Damp-mopping is the usual method for the routine cleaning of floors:
a. Use a pull-and-push action – avoid stretching too far, or trying to cover
too large an area at once, as this can put a strain on you back
b. Regularly rinse out the mop head in the detergent, and squeeze out
excess solution so you do not flood the floor
c. Pay special attention to areas in front of and around cooking equipment,
under tiles and racks, and in corners.
d. Pull out equipment which is on castors, so that you can clean the floor
underneath properly. Unlock the castor firsts first, and if you find any
difficulty in moving the equipment, get the help of a colleague. Take care
not to damage connections to the gas, water or electricity supply. If it is
necessary to disconnect the safety chain (this stops the equipment
moving beyond the reach of flexible connections), reconnect when you
have completed cleaning
Drainage channels and grid housings may require a strong detergent, and
perhaps scrubbing. Gratings should be removed and scrubbed outside the kitchen.
Cleaning walls
1. Work only over small areas at a time, rubbing over the surface with a cloth
well rung out in detergent.
2. Rinse with another cloth, and very hot water. You may need to polish tiled
surfaces with a dry cloth.
3. Dirty water running over a dirty surface can leave marks which are difficult
to remove. If this happens, start cleaning at the bottom of the wall and
work upwards.
4. Work downwards when rinsing.
Cleaning sinks
 Rinse away any food debris using cold water.
 Fill the basin with warm water
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Procedure in Cleaning Hot Kitchen Premises
 Wet the cleaning cloth, and apply general-purpose detergent, or if
necessary a scouring cream.
 Clean the draining board, taps, splash back, overflow, underneath
including the pipes, and the top half of the basin.
 Change the water as necessary.
 Drain the basin, and clean the remaining part
 Rinse all areas with warm water.
 Polish taps with dry disposable toweling or kitchen paper.
Care of the sink
1. Fill the sink of the dishpan half full with water when washing the
dishes. Put only a few dishes into the sink at one time.
2. Pour the dishwashing through a sink strainer to avoid clogging the sink.
3. Use soapy water to clean the sink, rubbing it hard. If the sink is very
dirty, use a fine scouring powder and a bleach to remove the stains.
1. Check ceiling and walls for cobwebs and remove them.

2. Clean all parts of kitchen equipment and appliances from top, sides and
in front.
3. Dust and clean the range hood.
4. Clean backsplash and countertops.
5. Clean the outside and all cabinets.
6. Dust the doors, doors and windows.
7. Empty all waste receptacles then wash them with soap and water.
8. Reline the waste receptacles with plastic liners.
9. Sweep and damp mop the floor.
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SELF – CHECK 1.2 -1
TRUE OR FALSE: Write TRUE if the statement is correct and write FALSE if the
statement is incorrect. Write your answers on your answer sheet
Clear floors of spilled food items, grease and liquid immediately.
Empty all waste receptacles then wash them with soap and water.
Clean and sanitize food production area as needed.
Surfaces that touch potentially hazardous foods like sinks, tables, etc must be
washed, sanitized every after task.
Kitchen premises must be cleaned and sanitized every week to prevent cross
contamination
Rinse all tops with hot water to eradicate germs and bacterial.
It is important to clean the sink every after use.
Cleanliness in the kitchen is not a necessity to prevent contamination.
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ANSWER KEY 1.2-1
True
True
False
True
False
True
False
False
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JOB SHEET 1.2-1
Title: CLEANING KITCHEN PREMISES
Performance Objective: Given the necessary equipment, utensils,

you should be able to perform cleaning activities to kitchen surfaces.
Supplies/Materials : garbage bags, dish cloths, scouring pads,

sponges, detergents, sanitizers, disinfectants, dish towels
Equipment/tools : Cupboard, shelves, stock trays. Table griller,

Blender, pressure cooker, pots and pans, cooking gadgets, knives ladles,
and other kitchen utensils, water buckets, basins
Steps/Procedure:
Cleaning Hot Kitchen Premises
1. Check ceiling and walls for cobwebs and remove them.
2. Clean all parts of kitchen equipment and appliances from
top, sides and in front.
3. Dust and clean the range hood.
4. Clean backsplash and countertops.
5. Clean the outside and all cabinets.
6. Dust the doors, doors and windows.
7. Empty all waste receptacles then wash them with soap and
water.
8. Reline the waste receptacles with plastic liners.
9. Sweep and damp mop the floor.
Assessment Method:
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Performance Criteria Checklist1.2-1
CRITERIA Yes No
Did I . . . . .
 Remove cobwebs and other dangling dirts from the

ceiling?
 Clean all parts of kitchen equipment and appliances from
top, sides and in front?
 Dust and clean the range hood?
 Clean the outside and all cabinets?
 Dust the doors, doors and windows?
 Empty all waste receptacles then wash them with soap

and water?
 Reline the waste receptacles with plastic liners?
 Sweep and damp mop the floor?
 Clean backsplash and countertops?
Feedback:
__________________________________________________________________
____________________________________________________________________
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Trainee: ________________________________________ Date: ___________
Trainer: _________________________________________ Date: ___________
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HAZARDS TO FOOD SAFETY
Learning Objective: After reading this information sheet, you should be able to:
1. Get acquainted with the different hazards to food safety.
2. Prevent these hazards to happen in the kitchen during operation.
Types of Hazards in the Kitchen:

1. Biological hazards - may be produced by pathogens found in
food. It may occur naturally in plants and animals.
2. Chemical hazards, - can come from a variety of substances
normally found in the establishments, including pesticides, toxic
metals and cleaning products.
3. Physical hazards - result from accidental infusion of foreign
objects into food such as glass fragments, pieces of metals, plastics,
fingernails, staples from cartons and metal shavings from cans.
This hazard mixed with food when food handlers are reckless in
doing their job.
Some points to consider against these hazards:

Make sure chemicals and pesticides are stored away from food.
Immediately take them away from the food preparation and service
area after use.
Properly label all chemicals as they might be mistaken as salt or
seasoning, etc.
Read all labels before using the item. Don’t use it when in doubt.
Never prepare food in an area where repair men are working. When
a repair is being done, cover or put away all food to protect them
from contamination.
Never use any glass that is broken as it may contain broken pieces
that may contaminate the food or drink.
When opening a can, be sure that the can opener is not shredding
pieces of tin from the can to the food.
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Some plastic packages are stapled. Make sure to discard the
packaging plastic properly and that the staple wire does not mixed
with the food. If an aluminum foil is used, remove the foil carefully
ensuring that no single piece mixed with the food.
SELF CHECK 1.2-2
True or False. Write TRUE if the statement is correct and FALSE if

the statement is incorrect.
1. Chemicals and pesticides are stored away from food.
2. It is not necessary to read labels of chemicals before using
them.
3. Preparation of food can be done anywhere in the kitchen even
when repairs and cleaning are on the go.
4. Utensils with chips or cracks can still be used in the preparation
of food.
5. When opening a can, be sure that the can opener is not
shredding pieces of tin from the can to the food.
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ANSWER KEY 1.2-2
1. True
2. False
3. False
4. False
5. True
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PREVENTION OF CROSS CONTAMINATION
Learning Objective: After reading this information sheet you must

be able to:
Apply prevention techniques of cross contamination.
Cross contamination is the transfer of bacteria from something

dirty to something clean or from a food with many bacteria to a
food with fewer bacteria.
Cross contamination can occur in various ways like when:
Clean and dirty operations are mixed or when whenever the same
utensils and equipment are used for cooked and raw meat handling.
Raw meat and their juices contain many bacteria and this can
contaminate cooked food when mixed with them.
Food being served is placed next to or on top of the dirty items
A chopping board is used for both meat and fruits without
thoroughly washing the used cutting board.
A food handler with dirty hands handles ready to eat foods.
A busboy brings dirty plates and utensils to the dishwashing area
and picks up the clean ones without washing his hands first.
Cooked food is placed in dirty counters and containers.
Dirty or contaminated wiping cloth is used to wipe, sanitized or
clean utensils, china-wares and containers.
To prevent cross contamination follow all sanitation measures that

are designed to prevent transfer of contaminated food/surfaces to
uncontaminated food and containers. It is important to maintain
separation of clean and dirty items in all work stations in the
kitchen from a bar and dining to avoid cross contamination. Since
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a food handler can be a vehicle for cross contamination, he is
expected to strictly adhere to the rules of personal hygiene.
Sanitation and safety go hand in hand. Keeping yourself healthy and

observing basic hygiene standards is important.
Here are some basic guidelines.

 Maintain good general health.
 Have regular physical and dental checkups.
 Do not handle food when ill.
 Attend to cuts or burns immediately.
 Keep any burn or break in the skin covered with a clean, waterproof bandaged
and change it as necessary.
 Cover the face with tissue when coughing or sneezing, and wash hands
afterwards.
 Observe the fundamentals of good personal and dental hygiene.
Proper Hand Washing Procedure
Wash Hands after You:
 Smoke
 Use the rest room
 Touch raw foods
 Eat
 Cough, sneeze, or blow your nose
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 Handling anything dirty ( include your apron )
 Touch money
 Touch your face/hair/skin
 Comb you hair
PERSONAL HYGIENE FOR FOOD HANDLERS

1. Do not handle food if you have an open wound, sore, cut or burn in your
body. These are breeding places for bacteria that can contaminate the food.
2. Do not handle food when you have a sore throat, colds, cough or fever. An
infection is a sign of an existing virus that can be transferred to food.
3. Keep body clean at all times. Take a daily shower or bath at least once a day
using soap and water. Also use deodorant.
4. Keep fingernails short, neat and clean. Long fingernails provide hiding place
for germs. Do not use nail polish as it may chip into the food.
5. Wash hair as needed because oily, dirty hair is attractive to germs and
dandruff flakes can get into foods.
6. Brush teeth often. Brushing reduces the number of germs..
7. Wear clean and pressed uniform and apron. Soiled clothing harbors germs
that may be transferred to food.
8. Do not use your apron as hand towel because the apron can become
contaminated and possibly transfer germs to the food.
9. Wear a hair restraint or covering because you lose 50 strands of hair a day.
10. Avoid excessive make-up, cologne, and jewelry as they may get into the food.
11. Cover mouth when coughing, sneezing as germs are sent far and wide. Wash
your hand after coughing or sneezing.
12. Don’t touch your hair or any part of your body while handling food, because
germs on your skin can contaminate the food.
13. In tasting food, do not use your fingers or a spoon that is reused. Use a
tasting spoon, probably plastic or do the 2 spoon method – that is use one
spoon to dip into the food and another taste from. Remember that saliva is a
source of bacteria.]
14. Wear plastic gloves as directed.
15. Never smoke when handling food. The saliva rom the mouth that gets into the
hands can contaminate the food.
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SELF CHECK 1.2-3
True or False Write TRUE if the statement is correct and FALSE if the statement
is incorrect.
body. These are breeding places for bacteria that can contaminate the food.
2. Do handle food even when you have a sore throat, colds, cough or fever. An
3. It is not good take a daily shower or bath every round of duty.
6. Brush teeth often. Brushing reduces the number of germs..
7. Wear clean and pressed uniform and apron. Soiled clothing harbors germs
that may be transferred to food.
8. Do use your apron as hand towel. Wear a hair restraint or covering because
you lose 50 strands of hair a day.
9. Avoid excessive make-up, cologne, and jewelry as they may get into the food.
10. Cover mouth when coughing, sneezing as germs are sent far and wide. Wash
your hand after coughing or sneezing.
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ANSWER KEY 1.2-3
1. True
2. True
3. False
4. True
5. True
6. True
7. True
8. False
9. True
10. True
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LEARNING OUTCOME 3 HANDLE WASTE AND LINEN
CONTENTS:
1. Waste management
2. Proper disposal procedures and practices
3. Garbage sanitation
ASSESSMENT CRITERIA
1.Wastes are sorted and disposed according to hygiene regulations,
enterprise practices and standard procedures
2.Cleaning chemicals are disposed safely and according to standard
procedures
3.Linens are sorted and safely removed according to enterprise procedures
CONDITION:
Trainees must be provided with the following.
1. WORKPLACE LOCATION
2. EQUIPMENT:
 Store rooms
 Cupboards
 Shelves
3. TOOLS, SUPPLIES AND Materials
 Chemical cleaners
 Sanitizers
 Dust pan
 Garbage bin (4 gals.)
 Garbage bags
 Cleaning Chemicals
 Detergent
 Sanitizing agent
 Kitchen linens – napkins, table cloths, serving cloths, tea towels,
clothing, cleaning cloths.
4. TRAINING MATERIALS:
 Module
 Manuals
 Books
 Video (CD)
ASSESSMENT METHOD:
1. Direct Observation
2. Written/Oral Exam
3. Oral questioning
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LEARNING OUTCOME 3: HANDLE WASTE AND LINEN

1. Read Information sheet 1.3- If you have some problems on Information
1 on Sheet 1.3-1, don’t hesitate to approach
Waste Management your facilitator. If you feel you are
check again.
3. Read Information sheet 1.3- If you have some problems on Information

2 on Proper Waste Disposal Sheet 1.3-2, don’t hesitate to approach
Procedures and Practices your facilitator. If you feel you are
check again.
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Removing
The types of
waste
waste
to Collection Points
WASTE MANAGEMENT
Learning Objective: After reading this Information Sheet, you must be able to:
1. Understand the importance of waste management.
Waste is material your workplace does not want, but waste may be attractive
to others. Dogs and cats will soon rip into plastic bags, scattering the contents in
their search for tidbits. Birds, pests and vermin are determined to get at waste.
Waste not properly secured is a hygiene and safety risk. The sight of it
offends neighbors, members of the public and customers.
Creators of waste (i.e. your workplace) have a legal duty to look after it, and to
see that it is disposed of safety. Any waste handed on to someone else must be
secured in a suitable container. Loose material loaded in a vehicle or skip should be
covered.
The collectors of waste require a written description of the waste. For day-to-
day items, this requirement is covered by a general transfer nowe, issued yearly. But
special waste has to be dealt with as a one-off.
These are the different types of waste you need to know about, with some
examples:
 Food waste – trimmings from preparing the food, left-over returned on the
service dishes and customers’ plates, and food which have to be discarded for
some reason.
 Commercial waste – waste created by the business: packaging, empty cans,
bottles and other disposable containers form the kitchen, restaurant and other
departments in your workplace.
 Domestic waste – waste from a private household.
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The waste from your workplace could include items that are dangerous if
handled in the wrong way by people who collect and dispose the waste, and anyone
else who gets access to it (e.g. scavengers).
 Hazardous cleaning agents – cause burns, may chemically react with
other waste items.
 Used oil from the fryers – a fire hazard.
 Cigarette ends and waste paper – a fire hazard.
 Sharp objects – could cause severe cuts.
Each type of waste must be kept separate from general waste, securely
contained to minimize the risk of accident of contamination:
 Hazardous liquid including used oils in a suitable and clearly labeled
container.
 Glass in container or bin.
HANDLING WASTE
When collecting waste from the various departments and areas of the
workplace, find out what sort of materials you are dealing with. You may already
know from your knowledge of the work done in that area, or be able to tell from the
appearance of the waste and its weight.
If you find something unusual, check the person responsible for putting the
waste there. A new member of staff may have placed unwrapped broken glass in the
disposable waste bag for example.
WASTE LEFT FOR COLLECTION

 Strong containers/bags to resist wind and rain
 Containers/bags secure against disturbance by animals, vandals, etc.
 Old packaging/cardboard cartons collapsed and securely bundled
 Not likely to be blown away by wind
 Not likely to be knocked over by passing vehicles or pedestrians
 Drums (e.g. of old cooking oil) and similar containers labeled clearly and
firmly closed
 Items left outside for collection no longer than necessary
 Skips covered
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WASTE DISPOSAL PROCEDURES AND PRACTICES
Learning Objective: After reading this information sheet, you should be

able to:
1. Appreciate the importance of proper waste disposal
2. Dispose waste properly following environmental considerations.
Clean waste containers and areas

Waste containers are heavily used. So waste in the collection area both have to be
regularly cleaned, and kept in a tidy, orderly state.
1. Prepare routine
Decide what you need, and collect the various items of equipment and
cleaning agents required for the task. You will need strong gloves, and usually
waterproof outer clothing and over-shoes. Eye protection should be worn when
using some cleaning agents.
2. Select cleaning equipment and cleaning agents
Your workplace instructions or cleaning schedule will list the equipment and
cleaning agents required for each task, and special safety precautions to be followed.
Here is an introduction to the equipment you might be using:
 Brooms – used for sweeping floors of rubbish and debris.
 Hosepipes – connected to the mains, these provide quite a strong
force of water, sufficient to dislodge some of the dirt and debris that
collect in corners or bins, and around the waste collection area; a
plentiful supply of water helps in the rinsing of bins.
 Deck scrubbers – help release stubborn soiling, and useful for
cleaning the bottom of bins.
 Pressure washers – provide a powerful jet of water, so that it is not
usually necessary also to scrub.
These are three main groups of cleaning agents (sometimes called cleaning
chemicals):
 Detergents – general purpose detergents remove light soiling, and the
washing and rinsing process removes most bacteria. They are
suitable for cleaning waste bins in the bars, restaurants, plate wash
and other work areas. Stronger detergents may be required for
heavily soiled bins.
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 Sanitizers – combine the action of detergents with disinfection (to kill
bacteria) – sometimes used for cleaning waste bins in food
preparation areas.
 Disinfectants – have more powerful bacteria-killing action, and will
normally be used for cleaning heavy duty bins kept in the waste
collection area, as well as floor (and perhaps wall) surfaces.
Your workplace cleaning schedules will take account of the advantages and
disadvantages of each of these, and such factor as:
 Nature of the surface – e.g. disinfectant harm some surfaces
 Nature and degree of soilage – e.g. sanitizers will deal with light
soiling in food preparation areas
 Environmental constraints – e.g. the noise of the pressure washer
very early in the morning would disturb guest in the hotel, or
neighbors
 Location – e.g. broom sends light dust into the air, so it is not
suitable in food preparation areas.
 Availability of water and power – e.g. a pressure washer requires a
supply of electricity and water.
 Drainage – e.g. a mop and bucket will have to be used from washing
floors where there is no means for the water to run off.
5. Clean waste container and areas
Safety rules are there to protect you and others affected by the work you do.
Here are some reasons why they are necessary:
 Many cleaning agents cause harm if they come into contact with
your skin or your eyes, or if you swallow even a few drops. Some give
of fumes which are harmful in breathed in.
 While floors are being cleaned, there is a risk that you and other
people will slip on the wet surface.
 Water and electricity are a dangerous combination – this can happen
if pressure washers are used near unprotected electrical equipment.
 Hazardous waste will be a safety risk if the container or packaging is
damaged during cleaning, exposing the contents or causing them to
spill out.
6. Dispose waste
 Dispose waste in a proper waste disposal.
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7. Complete the task
 After cleaning, replace disposable bags where used. Check that lids
on bins are secure, and that all equipment is in place. Clean
cleaning equipment and put away:
 Wash brooms and scrubbers in general-purpose detergent solution,
rinse in fresh water, then hang by the handle (if left to rest on its
bristles, the head of the broom will become misshapen)
 Role up hosepipes and secure. If necessary, clean the hose by
wiping the full length with a cloth and detergent solution, as you
reel it up.
 Wipe over the outside of pressure washer with a cleaning cloth and
general purpose detergent, rinse with clean water, and allow to air
dry
 Wipe over or wash gloves, aprons, boots, etc. and hang to dry.
 Leave the store for your cleaning equipment tidy. Air should be able
to circulate freely, so the equipment dries. Lock the store when not
in use.
 Report any damage or faults to equipment promptly. If you see signs
of pest infestation or the pest themselves, your manager should be
told.
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Self- Check 1.3-1
1. Food waste are those trimmings from preparing the food, left-over returned on
the service dishes and customers’ plates, and food which have to be discarded
for some reason.
2. Proper waste disposal helps provide an aesthetically pleasing atmosphere in

the kitchen.
3. Hazardous liquid including used oils in a suitable and clearly labeled

container.
4. Sorting is important before waste disposal.
5. Any waste handed on to someone else must be secured in a suitable container.
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ANSWER KEY 1.3-1
1. True
2. True
3. True
4. True
5. True
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EVIDENCE PLAN/EVALUATION PLAN
TRAINEE:
TRAINER:
QUALIFICATION COMMERCIAL COOKING NC II
UNIT OF COMPETENCY CLEAN AND MAINTAIN KITCHEN

COVERED PREMISES
Oral
Ways in which evidence will be collected:
Demonstration
[tick the column]
Witten Test
Interview
with
The evidence must show that the candidate……
1. The kitchen areas are spotlessly cleaned according to

X
establishment standard
2. The cabinets, cupboard, bins and stockroom are
thoroughly cleaned and sanitized, free from foul odor, X X
rodents and insects.
3. Equipment and utensils are cleaned and sanitize X
4. Conditions of equipment is checked when cleaning X X
5. Appropriate cleaning agents are used in cleaning the X

X
kitchen surfaces.
6. Stored and stacked cleaned equipment and utensils X X
7. Used appropriate chemicals and equipment in cleaning X

X
and maintaining kitchen premises, tools and equipment
8. The kitchen area is free of unwanted glasses, bottles and
X
unnecessary items.
9. Tools and utensils are cleaned and sanitized accordingly. X X
10. Garbage, empty bottles and containers are disposed X

X
properly.
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Rating Sheet for Demonstration with Oral Questioning
Candidates’ Name:
Trainers’ Name:
Unit of Competency CLEAN AND MAINTIN KITCHEN PREMISES
Qualification: COOKERY NC II
Date of Evaluation
Time of Evaluation
Instruction for Demonstration:
The equipment, supplies and materials needed are provided. The
candidate must be able to clean and maintain kitchen premises.
Demonstration Checklist Check (/) to show if
evidence is
demonstrated
 During the demonstration of skills, the candidate: YES NO N/A
 Cleaned kitchen areas according to establishment
standard
 Thoroughly cleaned and sanitized the cabinets,
cupboard, bins and stockroom and kept it free from
foul odor, rodents and insects.
 Cleaned and sanitize equipment and utensils using
appropriate cleaning agents
 Checked conditions of equipment before cleaning
 Used appropriate chemicals and equipment in
cleaning and maintaining kitchen premises, tools
and equipment
 Stored and stacked cleaned equipment and utensils
 The kitchen area is free of unwanted glasses, bottles
and unnecessary items.
 Cleaned and sanitized tools and utensils accordingly
 Lined Garbage bins
 Disposed garbage, empty bottles and containers are
disposed properly.
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Oral Questioning
Questions: Satisfactory Response
The candidate should answer the following YES NO

questions:
1. When is the best time to maintain the cleanliness
of the kitchen?
2. What are the correct cleaning and procedures for
pots and pans?
3. How should you store and stack cleaned
equipment and utensils?
4. What action do you take if chemical gets into
your eye?
5. Where do you store cleaning agents?
6. How do you dispose your garbage following

environmental considerations?
The candidate underpinning knowledge was:
Satisfactory Not Satisfactory
Feedback to candidate:
Candidate’s name: Date:
Instructor’s Name: Date:
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WRITTEN TEST
I: Identification
Direction: Identify what equipment and tool is being asked in the question. Write
your answer in the space provided before each number.
1. It is a mechanical device used for cleaning dishes and eating utensils.
2. It is used for sweeping floors of rubbish and debris.
3. It is used for cleaning and scrubbing kitchen utensils.
4. It is used for cleaning floors, walls and other parts of the kitchen.
5. It used for dusting or drying of kitchen surfaces.
II: TRUE OR FALSE: Write TRUE if the statement is correct and write FALSE if the
statement is incorrect. Write your answers on your answer sheet
prevent bacteria growth.
2. Stewarding Unit includes the wash up (Dishwashing) area and

kitchen/dining stockroom only.
3. Equipment can be cleaned more thoroughly in a large sink, and you can get
at food which has accumulated on shelf supports or under trays.
4. Clean and sanitize all equipment, tools, and so forth after each use.
5. Wash removable shelves, fat troughs, etc. in a sink filled with hot water and
detergent.
6. Chemicals and pesticides are stored away from food.
7. It is not necessary to read labels of chemicals before using them.
8. Preparation of food can be done anywhere in the kitchen even when repairs
and cleaning are on the go.
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9. Utensils with chips or cracks can still be used in the preparation of food.
10. When opening a can, be sure that the can opener is not shredding pieces of tin
from the can to the food.
body. These are breeding places for bacteria that can contaminate the
food.
12. Do handle food even when you have a sore throat, colds, cough or fever. An
13. It is not good take a daily shower or bath every round of duty.
16. Food waste are those trimmings from preparing the food, left-over returned
on the service dishes and customers’ plates, and food which have to be
discarded for some reason.
17. Proper waste disposal helps provide an aesthetically pleasing atmosphere in

the kitchen.
18. Hazardous liquid including used oils in a suitable and clearly labeled
container.
19. Sorting is important before waste disposal.
20. Any waste handed on to someone else must be secured in a suitable

container.
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ANSWER KEY
I: IDENTIFICATION
1. Dishwasher
2. Brooms
3. Sponges and Scourging pads
4. Mops
5. Cleaning cloths
II: TRUE / FALSE
1. True
2. False
3. True
4. True
5. True
6. True
7. False
8. False
9. False
10. True
11. True
12. True
13. False
14. True
15. True
16. True
17. True
18. True
19. True
20. True
Document No.
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CBLM #1 Clean &maintain Kitchen Premises

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COMPETENCY BASED LEARNING MATERIAL

MODULE: CLEANING AND MAINTAINING KITCHEN PREMISES

TECHNICAL EDUCATION SKILLS DEVELOPMENT AUTHORITY

COMPETENCY BASED LEARNING MATERIAL

Welcome to the module in Cleaning & Maintaining Kitchen Premises. This

LEARNING OUTCOME # 1 CLEAN, SANITIZE AND STORE

Learning Outcome # 1 CLEAN, SANITIZE AND STORE

Learning Activities Special Instructions

Whether in the home or in a commercial environment, kitchen hygiene and

Mops and Buckets – are used for

Mops and Buckets

Brooms (Soft and stick broom) – used for

Ceiling Brooms – used to remove

a. Dishwashing machine is a mechanical device for cleaning dishes and eating

It is used for sweeping floors of rubbish and debris.

It is used for cleaning and scrubbing kitchen utensils.

It used for dusting or drying of kitchen surfaces.

Learning Objective: After reading this INFORMATION SHEET, YOU MUST be

TYPES OF CLEANING AGENTS

Chemical sanitizers and recommended concentrations:

What to look for in the instructions on cleaning agents?

STORING CLEANING AGENTS

SAFETY WITH CLEANING AGENTS

_____________________ 2. It should be used on hard surfaces (i.e., trays,

______________________3. These are substances, usually liquids, that are used to

____________________ _4. The recommended concentration for chorine.

______________________5. The recommended concentration for iodine.

Sanitation is the science of safeguarding people’s health through cleanliness.

Sanitizing is a process that reduces the number of microorganisms to safe

Sanitizing is a resource-intensive function in any food operation. This function

FREQUENCY OF CLEANING AND SANITIZING

After Each Use

Several Times a Day

6. Washing tips for cleaning soiled dishes

3. Sanitation is the science of safeguarding people’s health through cleanliness.

CLEANING AND SANITIZING PROCEDURES

Cleaning Other Equipment for Food Preparation

 On stainless steel – to keep the attractive finish of stainless steel, clean

CLEAN FOOD PRODUCTION TOOLS AND UTENSILS

Using suitable cleaning methods

Change detergent and rinsing water frequently. In some workplaces, a

For machine washing:

Commercial dishwashers wash at around 60°C, and rinse at around 85°C.

PREVENTIVE MAINTENANCE OF SERVICE EQUIPMENT

Dry food storage (vegetable bins, condiment lockers)

STORAGE OF EQUIPMENT, UTENSILS AND TOOLS

2. Stewarding Unit includes the wash up (Dishwashing) area and

Supplies/Materials : Soap or detergents, sanitizing agents,

 Are all food items removed from the refrigerator prior to

 Is the refrigerator properly switched off and unplugged?

 Are all movable parts properly cleaned and sanitized?

 Is the outer part properly wiped and dried?

 Are all movable parts/racks returned accordingly?

Trainee: _____________________________ Date: __________________

Title: How to Clean the Freezer

Performance Objective: Given the necessary cleaning materials,

Supplies/Materials : Soap or detergents, Bleach solutions,

Equipment/tools : Reach – in Freezer or Chest freezer

 Is the freezer properly switched off and unplugged?

 Are all movable parts properly cleaned and sanitized?

 Is the outer part properly wiped and dried?

 Are all movable parts/racks returned accordingly?

 Are all movable parts properly cleaned and sanitized?

Trainee: ___________ Date:

Trainee: ___________ Date:

Trainee: ____________________ Date: _

Trainer: ____________________ Date: _

Trainee: ________________________ Date: _

Trainer: ________________________ Date:

Trainee: _______________________ Date: _

Trainer: _______________________ Date: _

Trainee: ____________________________ Date:

Trainer: ____________________________ Date:

Trainee: ______________________________ Date:

Trainer: ______________________________ Date:

Trainee: _______________________________ Date: _

Trainer: _______________________________ Date: _

Trainee: _____________________________________ Date: _

Trainer: _____________________________________ Date: _