CBLM 1 Clean &maintain Kitchen Premises

COMPETENCY BASED LEARNING MATERIAL
Sector:
TOURISM
Competency: CLEAN AND MAINTAIN KITCHEN PREMISES
MODULE: CLEANING AND M

AINTAINING KITCHEN PREMISES
Qualification: COOKERY NC II
REGIONAL TRAINING CENTER

TECHNICAL EDUCATION AND SKILLS DEVELOPMENT AUTHORITY
CARIG NORTE TUGUEGARAO CITY, CAGAYAN
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.
2
This module was prepared to help you achieve the required competency, in “Clean
and Maintain Kitchen Premises”.
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 COMPETENCIES
No Unit of competency Module title Code
1. Clean and maintain kitchen Cleaning and maintaining kitchen TRS5123

premises premises 28
2. Prepare stocks, sauces and Preparing stocks, sauces and soups TRS5123
soups 31
Document No.: STP 002 –
Date Revised: MOP 02 R2
COOKERY NC II
RTC-TESDA June, 2015 Issued by:
QA CLEANING AND
SYSTEM MAINTAINING KITCHEN RTC Mgt. Page 2
Developed by:
PREMISES Committee
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3. Prepare appetizers Preparing appetizers TRS5123

81
4. Prepare salads and dressing Preparing salads and dressing TRS5123
82
5. Prepare sandwiches Preparing sandwiches TRS5123
30
6. Prepare meat dishes Preparing meat dishes TRS5123
83
7. Prepare vegetable dishes Preparing vegetable dishes TRS5123
84
8. Prepare egg dishes Preparing egg dishes TRS5123
85
9. Prepare starch products Preparing starch products TRS5123
86
10. Prepare poultry and game Preparing poultry and game dishes TRS5123
dishes 33
11. Prepare seafood dishes Preparing seafood dishes TRS5123

34
12. Prepare desserts Preparing desserts TRS5123
35
13. Package prepared food Packaging prepared food TRS5123
40
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 and knowledge 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
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2. Clean and sanitize premises

3. Dispose waste
SUMMARY OF ASSESSMENT CRITERIA:
1. Cleaning and sanitizing are performed in accordance with safety regulations
2. Chemicals cleaners and sanitize applied are safe and appropriate for
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
1. Identified the equipment and utensils that may require cleaning in the kitchen
premises environment and the frequency of cleaning for each item.

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2. Chemicals and sanitize applied are safe and appropriate for equipment and
utensils in accordance with manual’s instruction.
3. Cleaning and sanitizing are performed in accordance with safety regulations
4. Cleaning equipment and supplies are stored safely and properly stacked in the
designated places based on standards practices and procedures.
5. Followed emergency first aid procedures in the event of a cleaning-related
accident.
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
 Silver wares
 Glassware’s
 Hallow wares
 Chinaware’s
 Pots and pans
 Cutlery
 Containers
3. Supplies and Materials
 Chemical cleaners
 Sanitizers
 Detergents
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 Scouring pads
 Sponges
 Brushes
 Towels (color coded)
4. LEARNING MATERIALS:
 Manuals
 Books
 Video (CD)
ASSESSMENT METHOD:
1. Direct Observation
2. Written/Oral Exam
3. Oral questioning
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 Sheet 1.1-1,
1.1-1 on Kitchen utensils, don’t hesitate to approach your facilitator. If you feel
tools and equipment you are knowledgeable on the content of Information
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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.
1.1-2 on Cleaning don’t hesitate to approach your facilitator. If you feel
equipment and supplies you are knowledgeable on the content of Information
check again.
1.1-3 on don’t hesitate to approach your facilitator. If you feel
Cleaning chemicals you are knowledgeable on the content of Information
check again.
Storing cleaned equipment you are knowledgeable on the content of Information
8. Answer Self-check 1.1-4 If you have some problems on Information Sheet 1.1-4,
don’t hesitate to approach your facilitator. If you feel
you are knowledgeable on the content of Information
Storing cleaning equipment you are knowledgeable on the content of Information
and chemicals Sheet 1.1-5, you can now answer Self-Check 1.1-5.
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check again.
11. Perform the Job sheets Refer to Job sheet 1.1-1 to 1.1-7. Check you work with
1.1-1 to 1.1-7 the performance criteria checklist and let your trainer
evaluate your work.

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INFORMATION SHEET 1.1 -1

KITCHEN UTENSILS, TOOLS AND EQUIPMENT
Learning Objective:
After reading this INFORMATION SHEET, YOU MUST be able to:

1. Identify the different utensils, tools and equipment and their usage.
Kitchen utensils, tools and equipment and their usage
The quality of cooking largely depends on the proper use of tools and equipment. Every
chef is therefore expected to master the art of using equipment, ensuring that they are
clean and sanitized and used in accordance with safety instructions. The appropriate
equipment should also be used in the preparation of the dish.
Equipment
Chilling, Freezing Equipment
• Refrigerator – reach in or walk in used for cooling and raw materials and prepared
foods

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 Freezer – for freezing raw materials, prepared dishes

and prepared meals. (walk – in or reach – in).
• Ranges -– is a stove top used to cook food by direct

heat with a pot or pan. (Electric or gas).
• Stock pan burner - Equipment with hotplate used for cooking food with the use of stock
pots.
• Deep fat fryer - These are used for frying deep fat
and cooking pastas. They have wire beaters that
can be layered into the hot fat or oil. When the
food is done, the basket is lifted out and rested on
the lip of the fryer for a few seconds to allow the
fat to drain out.
• Oven - These are usually used to cook food by the

circulation of heated air. A process called baking
or roasting.
• Grills or Griddles - These are flat piece of

stainless steel with burners under it to create
even heat. A thermostat may control the heat.
Hamburgers, pancakes, French toast, eggs,
hotdogs, steaks, sandwiches etc. are cooked in
a grill or griddle.
• Exhaust Hood - Used as a passage of smoke from

the range

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• Dishwashing machine - Used for washing

dishes in a large kitchen
• Osterizer/ Blender – used for blending or mixing

ingredients and liquids.
• Pressure Cooker - An airtight equipment used for

quick cooking of food by means of high
temperature steam under pressure
• Meat Slicer – used for slicing meats and ham
• Food Chopper/Meat Grinder - It is used to chop

or grind meat, nuts, vegetables, breadcrumbs, and
using the plate whole of different sizes can vary the
particle of food. It can be operated by hand or by
electricity.
• Salamander griller - Hot metal plate for browning

food: a cooking utensil most often in the form of a
metal plate with a handle, designed to be heated
until very hot then held over food to produce a
browned or caramelized surface
• Food Processor - A combination processor is used

for mixing, chopping, pureeing, blending and
kneading it includes 3-quart polycarbonate bowl,
vegetable prep attachment, grating disc, and slicing
disc.

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• Bain-marie table - Cooking utensil containing

heated water into which another container is
placed to be kept warm or cooked gently
• Mixers - Machine or device for mixing food.

Whips – Used for whipping, creaming.
Flat or Paddle – Used for mixing jobs
Hooks – used for kneading dough
TOOLS
• Thermometer - used to measure the proper or accuracy of temperature settings.
TYPES OF THERMOMETER
 Refrigerator Thermometer – used to check the

accuracy of the appliance and assure that foods are
being stored at the proper temperature for safety
preservation.
 Oven Thermometer – used to determine the accuracy

of the oven thermostat and ensure that foods are
roasting at proper temperature.
 Candy Thermometer – used to measure the

temperature of cooking candy mixtures graduation
usually 100 to 400 degrees Fahrenheit often it can be
fastened onto the side of the pan.

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 Microwave Thermometer – used to measure temperature and degrees of cooking even

during microwave cooking. It is a small slender metal shaft with small dial on top that is
inserted into the food.
 Deep Fry Thermometer – similar to the candy

version it measures oil or melted shortening
temperature during frying.
 Meat Thermometer – used to measure the internal

temperature of meat and how done it is. A thin metal
shaft that is inserted into the center of the meat away
from the bone.
• Apple Corer (5) & Melon Baller (6) - Apple corer is

used for removing the core of the apple while the
melon baller or Parisienne scoop is used for making
round shape fruits of balls.
• Wire whisk are also used for beating/whipping eggs

and thin mixtures. More and more housewives are
finding these more practical and easier to use than
rotary beaters.
• Can openers – used for opening can and bottle

capped with tin.
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• Spoons, ladles and slicers – for stirring, handling food, measuring, pouring and
portioning. Made from stainless steel, coated steel and plastic (plastic utensils are best
for dishes which require a lot of stirring, as they do not conduct heat). Some have
perforations for draining food: check that food is not caught in the holes.
1. for non-stick pots and pans
2. for stainless steel pots and pan
Slotted Spoon
Carving Fork
Ladles
Slotted Turner Whip
Turner
Skimmer Can Opener
Strainer Pie Zester

cutter

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• Turners - have flexible blades. The slotted blades used to slip under foods such as
potatoes, pancakes and hamburger and flipping them over.
• Spoons - used for mixing, stirring and scooping. They may be solid, slotted or pierced.
• Ladles - come in assorted sizes holding from 58 g. (2 oz.) to 227 g. (8 oz.). They are used
to control portions. When serving soups, sauces, dressing and other liquids.
• Skimmers - used for skimming soups and remaining unwanted pieces of food from
liquids. It slotted to permit the liquid to flow in back in the pan.
• Carving fork - It is two-tined forks with a tine widely

spread. It used to turn heavy pieces of meat.
• Egg Slicer - It is made of metal wires set in a frame used for

slicing hard-cooked eggs into round, even slices for garnish
• Tongs - used to grasp food items and serve foods so it can be moved from one location to
another or be used to flip foods over
• Graters – for grating cheese, carrots, etc. Check that no food

is caught in the holes. This is less likely to happen if the grater
is washed soon after use. Maybe box-shaped or flat type used
for grating fruits, cheese, vegetables and other ingredients.
The box type grater has different sizes and shapes of slots or
grids on each side.
• Peelers, zester and corer – these are the hand-held type.

Peelers are used to remove the hard skin of vegetables and
hard fruits like pears. Zesters are used to remove the thin
outer skin (not pith) of oranges, lemons, etc. Corers are used
for removing the center, including the pips, from the apples
and similar fruit. Clean well, so food does not remain caught
in the blade.
• Measuring Spoons - Used to measure amounts of such dry ingredients as salt, spices
and baking powder, etc. Metric measuring spoons are graduated in sizes of 1 mL, 2 mL,
5mL, 15mL, 25 ml. Customary measuring spoon sizes are ¼ tsp, ½ tsp, 1 tsp, 1 T.

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• Measuring cups - it is made of aluminum stainless steel, heavy plastic or glass. Used
especially for measuring liquids. Metric measurements graduated up to 250 of milliliters
(ml.). Their corresponding customary measurements are ¼, 1/3. ½, 2/3, ¾, and 1 cup.
• Measuring Glass - a transparent cup with lines, called

marker lines, to indicate the amount of liquid. Each
marker line stands a specific amount of liquid.
• Spider Strainer - Used for lifting food from the liquid or fats.
• Sifter/Drum Sieve - it is nylon, tinned or stainless-steel

screen stretched in a wood or aluminum frame used for
sifting or pureeing. It is also used to remove lumps, mix in
air and spread evenly such as powdery ingredients as
flour, powder sugar, etc.
• China Cap /Chinois - cone shaped bowl made of heavy-duty

stainless-steel mesh. It has long handle and a hook so it can
hang on the side of the pot. It also has a wooden mallet
shaped to for the bowl. This mallet used for forcing food
through the mesh.
• Strainer - it comes in assorted sizes and shapes. Meshes may be fine or course used for
staining liquid such as calamansi juice, coconut milk, etc.
• Food Mill - it is a strainer with flat rotating blade operated

by the hand used to puree soft foods.
• Cheesecloth - it is fine mesh gauze used in place of a fine chinois to strain sauces.
• Rolling pins – are used to flatten dough.

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• Pastry bag and tubes – are used to pipe out whipped cream, pureed foods and various
toppings.
• Spatula – made for lifting, turning, serving, and spreading

food toppings.
• Rubber scraper – is used for scraping batter or creamy food items.
• Masher- A kitchen utensil used to puree, mash or coarsely

grind various foods.
• Juice Extractor/Juicer - used in extracting juice from fresh

vegetables and fruits.
• Mixing Bowl – round bowls of varying sizes that are used

for combining food ingredients when preparing recipes.
Mixing bowls are made of plastic, ceramic, glass, copper,
and stainless steel that range in size from 4 inches in
diameter to over 16" in diameter. Common bowl sizes
available include 1½, 2, 2½, 4, 5, 6, 8, 10, and 12-quart
bowls.
• Weighing scale - is a device for measuring the weight of

ingredients.
Kitchen Utensils

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• Sauce Pans- Cooking utensil with long handle: used on top of a cooker
•Sauté Pan. + Larger Image. A medium depth skillet or pan, which has straight or
rounded sides, a long handle, and a cover. It is generally made of a metal with a thick
ground base that allows temperature changes to occur rapidly as the level of the heat
applied to it is either increased or decreased.
 Skillet-a small metal cooking pot with a long handle, typically having legs.
• Stock pots - Stock pot – is a tall and semi-wide pot with straight
slides used for cooking and storing soup stocks.
• Colander - These are perforated, stainless steel or plastic

bowls. They are on a base to hold them level. They have
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handles on the side for lifting. Used for rinsing fruits and vegetables and for draining
pastas such as spaghetti
• Chopping Board - a hard surfaced

utensil that is generally made of wood,
wood laminates, Corian, or plastic
materials which is used as a base for
cutting, slicing, chopping, or mincing
food products.
• Rondeau - these are wide semi shallow pots with two loop
handles.
• Stir Frying Pan - utensil used for frying small tender pieces of
food rapidly in a small amount of oil over high heat, stirring
continuously. This utensil is used extensively in Chinese
cookery.
• Omelets or crepe pan – is a heavy shallow skillet with very short

sloping sides.
• Fish Poacher - it is a long narrow pot with straight sides and

a perforated rack to hold fish.
• Wok - Chinese cooking pan: a large thin metal pan with a

curved base, used for stir-frying, steaming, and braising
food, especially in Chinese and other East Asian styles of
cooking

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• Double Boiler - these sometimes used instead of bain-marie. Consist of two sauce pans
that fits together, one may insert into the other. The bottom pan holds the boiling water
and the top holds the food.
• Sheet Pan/Bake Ware - this is a shallow rectangular pan

also used for baking.
• Roasting Pan with Rack/Roaster - it is rectangular pan

with high sides used for roasting meat.
• Kettle - Container for boiling water: a plastic or metal

container with a handle, spout, and lid, used for boiling water
• Steamer - a type of cookware consisting of inserts

or layers with perforations in the bottom, that are
assembled together and used to cook food with the
use of steam. The steamer is made to position foods
above, not in, water that is boiling or hot enough to
produce steam to cook foods with a moist hot air.
SELF- CHECK OF 1.1-1

MATCHING TYPE
Direction: Match the descriptor from the column I adjacent to the terminologies in the
column II. Write only the letter on your answer sheet.
I
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1. It is a device for measuring the weight of ingredients. A. Measuring Glass

2. A transparent cup with lines, called marker lines,
to indicate the amount of liquid. B. Chopping Board
3. A hard surfaced utensil that is generally made of C. Thermometer

wood, wood laminates, Corian, or plastic materials
which is used as a base for cutting, slicing, D. Food Processor
chopping, or mincing food products.
E. Food Slicer
4. A kitchen utensil used to puree, mash or coarsely
grind various foods. F. Masher
5. Used to measure the proper or accuracy of G. Refrigerator

temperature settings.
H. Weighing scale
I. Measuring Cups
ANSWER KEY 1.1-1

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1. H
2. A
3. B
4. F
5. C

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CLEANING EQUIPMENT AND SUPPLIES
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 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.
The following gives a representative list of the cleaning equipment that the majority
of properties will use.
Mops
Mops are generally made from cotton or cotton/polyester blends.
The two main types of mops are:

 Kitchen Washing mops: to wash floor surfaces or apply sealant to floors that have been
stripped and need to be re-sealed
 Outside kitchen mop: some dining areas may have tiled floors so you would not use the
same mop here as you would in the kitchen.
Brooms and brushes
Brooms and brushes can be made from a variety of materials, ranging from straw to a
synthetic coarse bristle-like material.
Their purpose is to remove dust, dirt and grime from surfaces.
They can come in all sizes and shapes, depending on the purpose they were designed for.
They should be sufficient in number and variety as required for the cleaning task or as
dictated by the establishment: they must be clean, and sufficiently bristled.
The most common types of brooms and brushes are:

 Scrubbing brush
 Sink brush
 Toilet brush

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 Not all premises will require all types of brooms – it will depend on the facilities and
areas to be cleaned
 A standard item is a dust pan and brush set for cleaning up small spills etc.
Cloths and sponges
Cloths and sponges are used to clean a variety of surfaces.
Sponges are used for damp cleaning needs and cloths are used for cleaning, polishing and
dusting.
 They can be made from a variety of materials, but are generally lint-free
 They are used with a cleaning agent
 Some cloths are made from material and some are disposable/paper-based.
Buckets
Buckets can come in a variety of shapes, sizes and styles and are generally made from either
galvanize steel or plastic.
Some buckets have wheels for ease of mobility: others only have a handle. Buckets are used
to hold water and cleaning agents.
 Mop buckets feature rollers to remove excess water from the mop head prior to use.
Cleaning equipment also normally includes some smaller plastic bucket-type containers
used to hold cleaning materials, cloths, and chemicals etc. which are and used to carry items
around and into rooms.
Protective gloves
A good supply of disposable gloves should be available to every cleaner: specific house
requirements in relation to individual Occupational Health and Safety (OHS) issues may
require other, more substantial protective clothing (including other types of gloves) to be
worn.
 It is standard procedure in all premises that cleaning staff wear protective gloves
when cleaning or handling chemicals.
Your cleaning uniform is also regarded as ‗protective clothing ‘.

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Protective face masks
Face masks will be necessary when using cleaning chemical on grill tops and oven cleaning
procedures.
 When cleaning these types of equipment there should also be well ventilated such as
turn the extraction system in system on full power
 This will draw the fumes outside the work area and minimize the inhalation of fumes.
Warning signs
These are safety signs used when a public area is being cleaned (to warn customers of the
danger) or when nominated back-of-house areas are being cleaned (to warn staff, delivery
drivers, repair people who are on the premises).
It may be standard procedures that they are displayed whenever cleaning duties are being
undertaken, regardless of location and regardless of the type of cleaning.
Garbage receptacles
Nearly all cleaning tasks will require you to gather and dispose of debris, rubbish, waste etc.
so most cleaning tasks will necessitate the use of some form of waste receptacle.
The ‘receptacle’ may be:

 A solid item –such as a bin
 A disposable plastic bag – usually heavy-duty
 A bin liner placed inside a garbage receptacle that is built-in to a
cleaning trolley
 Any ‗bins‘need to be cleaned so as to maintain the ‗clean image that every business
wants to project – just because they are bins doesn’t allow you to let them get, or use
them when they are dirty.
Dish washing machine
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.
Vacuum cleaners
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Vacuum cleaners are available in wet or dry types. Dry vacuum cleaners can only be used on
dry surfaces and to suck up dry material and not liquids.
Wet vacuum cleaners are designed to suck up liquid spills and are ideal for cleaning floors in
kitchen and emergency cleanup of spill milk.
Double-check that the vacuum cleaner you intend using is designated as a ‗wet‘vacuum
cleaner before using it on liquids: some vacuum cleaners are dual-purpose and can be used
on wet or dry surfaces
Scrubbing machines
Scrubbing machines can be used to remove debris from hard surfaces (such as tiles, or
concrete), sealed floors, carpet and other areas such as escalators, entrance matting and
travellator s.
Manufacturers Instruction
All cleaning equipment or utensils must be used safely and according to manufacturer ‘s
instructions.
The correct operation of cleaning equipment:

 Avoids injury to the operator
 Prolongs the life of the cleaning item
 Achieves a better cleaning outcome.

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SELF – CHECK OF 1.1-2
A. 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 utensils.
2. It is used to warn customers out of danger.
3. It is used to remove dust, dirt and grime on surfaces.
4. It is used for cleaning floors, walls and other parts of the kitchen.
5. It used to hold water and other cleaning agents.

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ANSWER KEY 1.1-2
1. Dishwashing machine
2. Warning signs
3. Brooms and brushes
4. Mops
5. Buckets

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INFORMATION SHEET 1.1 - 3

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.
A. General detergent
A detergent is a mixture of surfactant in a dilute solution.
A surfactant has the ability to allow to 2 elements that would not

normally mix to bond together.
Oil and water do not normally mix together but when detergent is added to the washing
water the oil and water bond together and the oil is removed from the surface of the bench.
It can be used on all equipment that is washed by hand and general cleaning duties. It will
break down grease easily but prolonged use requires the use of gloves by the user.
It should not be used in a dishwasher as it will foam and not wash

properly.
Dishwasher detergent
Will only work when used in a machine. It is corrosive to human skin and must only be
handled when person is wearing protection for the hands.
Most modern dishwashing machines will have 2 units of cleaning liquid.
 One for washing: does not foam but will break down grease and leave utensils clean

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 Second is a ‗rinse‘ agent that sanitize utensils and help to dispel water to leave
minimal water marks after the utensils air-dry.
Floor cleaner
Specially designed for cleaning floors, does not foam.
Drain cleaner
Caustic in nature and protection must be worn when handling. When activated by addition
of water person should be wearing heavy duty protection for body, face, eye and hands.
Bleach
Caustic in nature and protection must be worn when handling. Area should be well
ventilated. Bleach should be diluted as per MSDS before using. Hand protection is required.
Oven and Grill cleaner
Caustic in nature and protection must be worn when handling. When activated person
should be wearing heavy duty protection for body, face, eye and hands.
Sanitize rs
Must not be used outside of MSDS. If diluted more than is recommended then it will not be
effective. If applied to wet surfaces it will not be effective.
Powder sanitize rs, dissolved in hot water, require a final rinse and are not suitable for use
on certain metals. Liquid sanitize rs are diluted before use. They must be left to dry, not
rinse off.
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

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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 week 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
 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 1.1-3
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 another cleaning agent.
_____________________ 2. The process of killing microorganisms
_____________________3. These are substances, usually liquids, that are used

to remove dirt, including dust, stains, bad smells and
clutter on surfaces.
_____________________4. These are used on hard surfaces like trays,

Countertop and chairs.
_____________________5. This kind of cleaning agent must be diluted before

using.

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ANSWER KEY
Self – Check of 1.1-3
1. Water
2. Sterilization
3. Cleaning Agents
4. Disinfectants
5. Bleach

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INFORMATION SHEET 1.1-4

STORING CLEANED EQUIPMENT
Learning Objective: After reading this information sheet, you must be able to:
1. Store and stacked cleaned equipment.
After equipment and utensils have been cleaned and sanitized, they must be stored or
stacked safely in the designated places.
This must be done so as to:
 Maintain their cleanliness for future use

 Make sure items are where they should be when required for use.
Storing cleaned equipment
When storing cleaned and sanitized items (such as crockery, cutlery, glassware and utensils
points to note are:
 It is a legal requirement that all utensils are stored so as they are protected from re-
contamination via dust (and other airborne contamination), flies and other sources of
contamination (such as pests, coughing, sneezing, cross contamination) – there is little
point spending time, money and effort in getting items cleaned and then simply allowing
them to become re-contaminated
 Cleaned items must be put back in their correct and designated place – this facilitates
their retrieval for future use, but also assists in keeping the workplace tidy, which in
itself facilitates on-going hygienic conditions. There would appear to be a definite link
between tidiness and good food hygiene practices
 When storing items such as tubs, bowls, bain-marie trays or any other items that will fit
one inside the other, the practice of ‗nesting ‘(that is, placing one item inside another) is
to be avoided unless the items are fully dried. Nesting items when they are wet slows
down the air drying of items, and thus increases the chance of bacterial (re-)
contamination
 Staff who store and stack items of equipment and utensils must ensure that their hands
are clean before handling the sanitized items
 Failure to immediately and properly store cleaned items and equipment may also mean
that a workplace hazard is created. This means that items left lying around may create a
tripping hazard, or other danger

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 The correct ‗designated place‘for storing items can include shelving and racks,
cupboards, equipment stores, drawers, specified areas on benches, trolleys or being
hung from overhead hooks.
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. It is a legal requirement that all utensils are stored so as they are protected from re -
contamination via dust.
2. Cleaned items must be put back in their correct and designated place.
3. When storing items such as tubs, bowls, bain-marie trays or any other items that will fit
one inside the other, the practice of nesting is applied.
4. Items left lying around may create a tripping hazard, or other danger.
5. Nesting items when they are wet slows down the air drying of items, and thus increases
the chance of bacterial (re-) contamination.

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ANSWER KEY 1.1-4
1. True
2. True
3. False
4. True
5. True

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STORING CLEANING EQUIPMENT AND CHEMICALS
Learning Objective: After reading this information sheet, you should be able to:
1. Store cleaning equipment and chemicals on their proper places.
It is important for all equipment to be cleaned after every use before storage. This will
ensure that dirt and grime from a previous cleaning task is not transferred on to another
surface, this reduces the possibility of cross contamination.
It also means the items of cleaning equipment are ready for immediate use should there be a
need to use them in the event of an emergency.
Putting cleaning items back in their designated location also means that other staff are able
to access them when they need to.
Storing cleaning equipment
Equipment that requires cleaning prior to storage includes the following:
Mops
Washing mops must, on a regular basis, be washed in hot soapy water, rinsed
thoroughly, squeeze-dried, and then hung up to air dry. Standard procedure in food areas is
for mops to be sanitize as well.
Brooms and brushes
Cleaning of brooms and brushes involves them being shaken clean, washed in hot soapy
water, and then left to air dry. Again, there may be a requirement to sanitize them.
Cloths and sponges
These should be cleaned on a regular basis using hot soapy water, and left to air dry.
Buckets
They should be cleaned out thoroughly after each use with hot soapy water, and left to air
dry.

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Vacuum cleaners
All vacuum cleaners must be cleaned out at the end of each shift and the bag replaced, if
required. The machine – and its attachments – must be wiped clean.
The power cord should be wrapped correctly and safely. All cleaning of such equipment
must be done in accordance with manufacturer ‘s instructions.
Floor machines
Floor machines – and all their attachments – must be cleaned on a regular basis. All cleaning
of such equipment and attachments must be done in accordance with manufacturer ‘s
instructions.
Pressure washers
These need to be emptied (where applicable) by draining the item, dried externally and then
have the hoses either disconnected for storage (as per manufacturer ‘s instructions) or
stored on the machine itself.
Dishwashers
Dishwashers should be cleaned in strict accordance with manufacturer ‘s instructions.
These may include:
 Clearing and removing filters – cleaning filters, cleaning filter reservoir

 Wiping away all loose debris
 Washing the inside of the machine with detergent, rinsing, sanitizing and rinsing
again
 Removing and cleaning spray arms
 Removing any visible food debris
 Wiping the exterior of the machine – including runways to and from the machine
 Cleaning and sanitizing trays used in the machine for crockery and cutlery.
Storage of equipment
After cleaning all equipment should be dried and then placed into a secure environment that
allows them to be clean the next time that they are required.
Generally, all equipment has a designated storage area. Before equipment can be stored
away, it should be checked to ensure it is clean and ready to be reused as outlined above.

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It is important that equipment is stored in a clean condition and in the right location for a
number of reasons, some of which may include:
 So that equipment can be quickly and conveniently located
 So that equipment can be reused straight away
 For stocktaking purposes.
Storage of Chemicals
Chemicals are important within the kitchen environment. Chemical are not to be ingested by
the public in their food.
Storage of these chemicals in a safe environment is very important.
There is a need store chemical away from the food production area as part of your Food
Safety Plan (FSP).
Chemicals that you might find in kitchen environment are:
 General detergent
 Dishwasher detergent
 Floor cleaner
 Drain cleaner
 Bleach
 Oven cleaner
 Grill cleaner
 Sanitizes.
Storage of chemicals
The correct storage of chemicals is of the utmost importance. Storage areas must be
prepared with the appropriate drainage, safety equipment, fire sprinklers and the correct
firefighting equipment. They must also have good ventilation.
Access to these stores should be restricted only to staff who have received appropriate OHS
training in handling chemicals.
What are the general requirements?
Any undiluted chemicals remaining on your cleaning trolley or in your cleaning bucket must
be stored safely at the end of the shift/cleaning task.

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House policies will determine whether these chemicals need to be stored in the chemicals
store or if they can be returned to the cleaning storeroom.
The following guidelines need to be considered when storing chemicals:
 Keep in a storeroom away from other products – the room should be marked
dangerous goods ‘, have necessary HAZCHEM signage, and restricted access
 A register should be maintained to record items in accordance with legislated
requirements
 The store room for chemicals must be well lit and ventilated
 The room should only be used for storing chemicals
 Heavy containers must be stored on lower shelves to avoid the need for lifting, and to
minimize the chance of spills
 Keep containers well sealed and labeled
 Have MSDS and first aid directions posted in the area – together with first aid
resources to support possible treatment requirements
 Keep away from a naked flame or excessive heat
 Product usage charts should be close to the chemicals for easy and clear reference
purposes – including details relating to dilution, items that chemicals can be used on
 Instructions for safe chemical handling must be posted – to provide instruction on

decanting chemicals
 Necessary PPE should be present – gloves, aprons, respirators, gauntlets, hoses, etc
 Never store chemicals or cleaning agents in food containers
 Never store chemicals with food
 Do not allow customers to come into contact with chemicals, or entry into the
chemical’s storage area
 Never mix chemicals together – some may explode

 Ensure measuring devices for chemicals are not used for any other purpose.

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How much is left?
When storing left-over chemicals, it is a standard requirement that you check what cleaning
agents and chemicals remain in storage.
Where you believe you are running low you need to pass this on to your supervisor, the
manager/owner or the Purchasing Officer.
In some cases, you may have to complete a requisition form to order replacement stock.
1. Cleaning of brooms and brushes involves them being shaken clean, washed in
hot soapy water, and then left to air dry.
2. There is no need to store chemical away from the food production area as part
of your Food Safety Plan (FSP).
3. After cleaning all equipment should be dried and then placed into a secure
environment that allows them to be clean the next time that they are required.
4. Store chemicals or cleaning agents in food containers.
5. When storing left-over chemicals, it is a standard requirement that you check

what cleaning agents and chemicals remain in storage.
ANSWER KEY 1.1-4

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1. True
2. False
3. True
4. False
5. True

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JOB SHEET 1.1-1
Title: How to clean Reach-In Refrigerator

(Daily and Weekly Cleaning)
Objective: Given the necessary cleaning materials, you should be able to perform
the cleaning and sanitizing Refrigerator.
Supplies/Materials : Soap or detergents, sanitizing agents, disposable paper

towel, dish towels/cloths
Equipment : Refrigerator
Steps/Procedure:
Daily: Wipe up spilled liquids to prevent accidents and to lessen cleaning problems.
Pick up scraps and particles as drops on decks. Swab floor with sanitizing solution
daily.
Biweekly:
1. Unplug and switch off the refrigerator.
2. Transfer all stored foods to protect temporary storage.
3. Remove shelving and loose equipment to wash 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,
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

JOB SHEET 1.1-1
CRITERIA Yes No
 Are all food items removed from the refrigerator prior to the
cleaning process?
 Does the refrigerator properly switch off and unplug?
 Are all movable parts are 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’s signature Trainer’s signature
Date: _________________ Date: ____________________

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JOB SHEET 1.1-2
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 defrost already, 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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JOB SHEET 1.1-2
CRITERIA Yes No
 Are all food item removed from the freeze prior to the cleaning
process?
 Does the freezer properly switch off and unplug?
 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:
______________________ ___________________________
Date:_____________________ Date: ___________________

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JOB SHEET 1.1-3
Title: How to clean Hobs and Ranges

able to perform the cleaning and sanitizing hobs and
ranges.

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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JOB SHEET 1.1-3
CRITERIA Yes No
1. Is the gas regulator closed before cleaning the range?
2. Are all movable parts are properly cleaned and sanitized?
3. Burners are cleaned free from grease or burnt foods deposits.
4. Is the regulator pipe checked free from hole/damaged?
5. Is the outer part properly wiped and dried?
6. Are all burners/racks returned accordingly?
Feedback:
______________________ ___________________________
Date: __________________ Date: ______________________

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JOB SHEET 1.1- 4
Title: How to Clean Deep Fat Fryer

able to perform the cleaning and sanitizing Deep Fat
Fryer

towel, PPE
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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JOB SHEET 1.1-4
CRITERIA Yes No
1. Is the fryer properly switch off and unplug?
2. Are all debris from the fryer removed?
3. Is the rinsing process properly executed?

10. 5. Is the regulator pipe checked free from hole/damaged?
11. 6. Is the outer part properly wiped and dried?
7. Are all movable parts/racks returned accordingly?
Feedback:
______________________ ___________________________
Date: _____________________ Date: ____________________________

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JOB SHEET 1.1- 5
Title: How to Clean the Microwave Oven

able to perform the cleaning and sanitizing Microwave
Oven
Supplies/Materials : Soap or detergents, Bleach solutions, disposable paper towel,

PPE
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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JOB SHEET 1.1-5
CRITERIA Yes No
1. Is the cord properly wiped?
2. Are all debris inside the equipment removed?
3. Is the plate washed and dried?
4. Is the outer part properly wiped?
Feedback:
______________________ ___________________________
Date:_____________________ Date:____________________
JOB SHEET 1.1-6

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Title: How to Clean the Broiler

able to perform the cleaning and sanitizing Broiler

towel, PPE
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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JOB SHEET 1.1-6
CRITERIA Yes No
1. Does the broiler properly switch off and unplug?
3. Is the regulator pipe checked free from hole/damaged?
4. Is the outer part properly wiped and dried?
5. Are all movable parts/racks returned accordingly?
Feedback:
______________________ ___________________________
Trainee’ signature Trainer’s signature
Date:_____________________ Date:_____________________
JOB SHEET 1.1-7

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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 grill er, 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:
PERFORMANCE CRITERIA CHECKLIST1.1-7

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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:
______________________ ___________________________
Date:_____________________ 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 (Tambo)
 Dust pan
 Garbage bin (4 gals.)
 Liquid soap dispenser
 Paper towel dispenser
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 Cleaning Chemicals
 Detergent
 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:
3. Oral questioning.

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CLEAN AND SANITIZE PREMISES

LEARNING OUTCOME # 2

1. Read Information on1.2-1 If you have some problems on Information Sheet
Cleaning and Sanitizing Kitchen 1.2-1, don’t hesitate to approach your facilitator.
Premises If you feel you are knowledgeable on the content
of Information Sheet 1.2-1, you can now answer
Self-Check 1.2-1.
2. Answer Self-check 1.2-1 Compare your answer with the answer key 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. Read Information Sheet 1.2-2 on If you have some problems on Information Sheet,
Hazards to Food Safety don’t hesitate to approach your facilitator. If you
feel you are knowledgeable on the content of
Information Sheet 1.2-2, you can now answer
Self-Check 1.2-2.
4. Answer Self-check 1. 2-2 Compare your answer with the answer key 1.2-2.
5. Read Information Sheet 1.2-3 If you have some problems on Information Sheet
Prevention of Cross Contamination 1.2-3, don’t hesitate to approach your facilitator.
If you feel you are knowledgeable on the content
Self-Check 1.2-3.
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7. Read Information Sheet 1.2-4 If you have some problems on Information Sheet
First Aid Procedures in cleaning – 1.2-4, don’t hesitate to approach your facilitator.
related procedures If you feel you are knowledgeable on the content
Self-Check 1.2-4.

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CLEANING AND SANITIZING KITCHEN PREMISES
1. Identify the areas that may require cleaning in a kitchen premises and the frequency of
cleaning for each identified area.
Introduction
Cleanliness in the kitchen environment is imperative.
When the public enter restaurants, it is the cleanliness that is first noted. Places the public
cannot see are just as important as the places that can be seen.
Modern practice is all based around the Food Safety Plan (FSP). No food premises can
operate in Australia since 2001 without have a FSP.
In your FSP will be a Cleaning Schedule.
The cleaning schedule will determine:
 When EVERYTHING is to be cleaned
 How it is to be clean
 Who is to clean?
 How often everything will be cleaned
 What chemicals and equipment are to be used when cleaning?
 Advice on OH&S equipment to be used when using cleaning chemicals.
What areas in the kitchen might need to be cleaned?

 Floor of the kitchen
 Workbenches fixed and/or mobile

 Storerooms, shelving, floor, walls and ceilings
 Dry store
 Cool room
 Freezer
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 Chemical stores
 Sinks and food disposal units
 Drains, in floors, especially wet areas

 Exhaust fans and filters
 Air conditioning outlets
 Light covers,
 Staff change rooms
 Garbage storage areas
 Stock receiver areas
 Grease traps
 Walls.
How many areas can you identify within your establishment that need to be cleaned?
 How often are they cleaned?
 Who cleans them?
 What do they use to clean them?
 Are any chemicals used to clean these areas?
 What safety precautions need to be taken when using these chemicals?
 How are these areas cleaned?
Workbenches
These are the areas that will be cleaned the most.
 Cleaned after every change of job.
Process of cleaning will be:

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 Remove any materials that are visible
 Wash with hot water with detergent

 Hot water is to soften any fats and the detergent will help remove the fats
 Scour with cloth or fibrous material to break up debris that is adhered to surface
 Rinse with hot water
 Allow surface to air dry
 Apply sanitize and use to manufacturers ‘instruction on MSDS sheet.
Some sanitizes are allowed to dissipate in the air others will need to be left for a period of
time (usually 5 minutes) and then they are wiped off with clean paper hand towel.
Utensils
 Cooks knives
 Chopping boards
 Stainless steel bowls
 Pots
 Pans
 Plates
 Platters.
Any utensil that you use in the preparation of raw and cooked foods need to be washed
sanitized and dried before use continue working with them in the kitchen.
Especially important if you are working with high protein, high risk foods such as meats
dairy products, seafood, cooked pasta, cooked rice.
Working with dry ingredients like flour, sugar and other low moisture ingredients this level
of cleaning is not so important.

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Floors
These will need to be cleaned on a daily basis. Basic cleaning will be sweeping once or twice
a day.
Floors in food production will have to be cleaned more regularly.
Modern kitchen will drainage systems in the floor so that when it is swept of visible matter
it can be scrubbed with hot water and detergent then rinsed with hot water and then excess
water can easily be squeegeed into the drain.
Using too much water may cause difficulties in removing said water.
Floors may need to be cleaned 4-5 times a day or as needed due to spillages.
Storage areas
These also need to be cleaned on a daily basis.
Cool storage - refrigeration (walk in, free standing)
Walk in cool rooms will need to be cleaned and tidied on a daily basis and the floor washed
at least once a day with hot water and detergent.
Free standing refrigeration will need to be monitored and the internal floor will need to be
cleaned regularly. It is a good idea to clean daily.
Freezer Storage
This area is more difficult to clean as any spills will be of a hard nature unless there is a
spillage of badly wrapped liquids before it has had a chance to harden.
To clean freezers:
 All stock needs to be removed
 Allow air to come to room temperature
 Then proceed as normal cleaning with water and detergent.
When surfaces are dry then freezer needs to be turned on and when correct temperature is
reached then frozen foods can then placed back into the freezer.
Garbage bins and Garbage storage areas

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Garbage bins in the kitchen.
Modern practice is to have plastic liners in the bins to cut down on the need to wash bins
every time they are emptied. Garbage bins still need to be cleaned on a daily basis and
allowed to air dry before being used again the next day.
 Air drying is best achieved by leaving them turned upside down after washing with
air allowed to flow under the top of the bin.
When dry internally they can then be stood back onto their base and relined with clean
plastic liner, lid replaced and it is ready for the next
service period.
Sinks and Drains
Sinks need to be cleaned on an ongoing basis.

Australian standards state that 4 types of sinks need to be installed in modern kitchens.
 Hand washing sinks

 Food washing sinks
 General purpose cleaning sinks
 Floor washing sink which is normally situated away from food preparation areas.
These should be cleaned as used. Final cleaning at the end of the day they should be
sanitized and dried.
Drains
Drains will need to have their covers removed and then washed and sanitized. The covers
will need to have any trapped debris removed before cleaning. If drains are cleaned on
regular basis there is no need to dry them. They will air dry.
Walls of Food production areas
These will need to be cleaned as needed and cleaned on a weekly or fortnightly basis as
stated in FSP. Nominal height in Australia is 2100mm from the floor.
Higher than this can be cleaned on a 3 month cycle or as needed.
Staff Change rooms

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While this is not as higher priority as the food production area it is still an area that needs to
be checked and cleaned regularly, daily.
Staff might leave food there and if there is not a lot of traffic there will eventually be an
infestation of pests of some type.
Smells tend to build up in these areas from soiled clothing and these issues need to be
addressed.
Garbage Storage areas
This is the area where all garbage is collected from within the establishment and it is
brought to a specific location before it is sorted, recycled and disposed of by the
establishment.
The ground or floor area will need to be kept clean, spills cleaned up as they happen.
If garbage is allowed to collect on the floor or ground and it is not cleaned it is like to attract
pests and rodents.
So cleaning in garbage storage areas is vitally important
Air filters and vents
 Over stoves and ovens
 Air conditioning
 Air flow vents in walls.
Vents over stoves need to be cleaned on a weekly basis as there will be a buildup of grease
which will fall back into food being prepared if allowed to build up too much.
Air-conditioning and any air flow vent in your establishment will need to be cleaned at least
once every 12 months if not sooner.
Food Safety Plan (FSP) should nominate everything to be cleaned at some stage
including higher parts of the walls and ceilings.
 Clocks
 Fire extinguishers
 First aid kits.

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Anything attached to walls as well. Start making a list.
SELF – CHECK OF 1.2 -1
1. Cleanliness in the kitchen environment is imperative.
2. Hot water is to soften any fats and the detergent will help remove the fats.
3. Any utensil that you use in the preparation of raw can also be used in cooked foods.
4. Floors will need to be cleaned in weekly basis.
5. Storage areas also need to be cleaned daily

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ANSWER KEY 1.2-1
1. True
2. True
3. False
4. False
5. True

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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 grill er, Blender,

pressure cooker, pots and pans, cooking gadgets, knives ladles, and other kitchen
utensils, water buckets, basins
Steps/Procedure:
Procedure in 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 back-splash and counter-tops.
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 dirt’s 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 back splash and counter-tops?
Feedback:
______________________ ___________________________
Trainee’ signature Trainer’ signature
Date:_____________________ Date:______________________

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HAZARDS TO FOOD SAFETY
1. 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 wrong
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 SHEET 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:
1. 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 dish washing 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 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.

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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
 Handling anything dirty (include your apron)
 Touch money
 Touch your face/hair/skin
 Comb your hair

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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. Always Keep body clean. 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 from the mouth that gets into the
hands can contaminate the food.
CORRECT & PROPER WAY OF WEARING

YOUR RESPECTIVE UNIFORMS
FOR FOOD HANDLERS PERSONNEL

RTC-TESDA
COOKERY NC II
June, 2015
Cle an, c risp disposable ,
QA
Ne a t & we ll trim me d hair
CLEANING AND We ll worn skull Issued
c a p by:
Developed by:
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Cle ar fac e with no
tra c e s of poor shaving, NO JEWELRIES, e xc e pt for a
Cle an ha nds and
Ne a t & we ll pre sse d uniform , we ll trim m e d finge rnails
79 Prope rly worn
Cle an, we ll pre sse d

pants a nd we ll polishe d c lose d toe s
shoe s, alwa ys we a rs a c le an
Cle an, we ll pre sse d
pair of soc ks
Fre sh, full b ib apron. With no
c le a rly visible stains.
Stands polite ly, We ars uniform proudly with p assion.

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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
wrong.
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 handle food even 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. It is not good take a daily shower or bath every round of duty.
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 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. false
3. False
4. True
5. True
6. True
7. True
8. False
9. True
10.True

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FIRST AID PROCEDURES IN CLEANING-RELATED INCIDENT
1. Apply first aid procedures in event of cleaning-related incident or accident.
Introduction
Working in kitchens is by nature a dangerous job. The most common injuries are burning
and cutting followed by slips tripping and falling.
Emergency first aid is vital and in Australia all trainee cookery students undertake first aid
as part of their training.
Emergency first aid related to cleaning is also necessary.
It can be caused by:
• Slips on wet floors
• Burns from hot equipment
• Skin burns by contact to skin by cleaning chemical
• Chemical burns internally caused by breathing in fumes from cleaners and solvents
• Falling equipment that has not been stored properly.
Procedure to follow when aiding a person who has been injured
• Look before you do anything, do not put yourself in harm ‘s way
• Make sure what has caused the injury is isolated or the injured person can be moved
away from cause of injury.
This will vary:
• Hot stove burn, move patient away from stove, run cold water over affected area to
relieve pain and take heat out of affected area
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• Person slips on wet floor make sure you have proper footwear that will reduce
possibility of you slipping on floor before you go to aid of patient. Then ascertain the
extent of the injured person before you try to move them
• Call for assistance if needed, some things you cannot handle on your own, ask others to
do things that need to be done
• Your establishment may have designated ‘first aid officers’, they will need to be notified:
what is the telephone number?
• Do you need to call ambulance of fire department? Fire department will need to be called
if there is a fire or dangerous gasses in the environment.
Administering basic first aid for minor cuts, bruises, abrasions, burns and scalds
Basic first aid for minor cuts
If the person has cut themselves, the first thing you need to do is to control the blood loss.
This is just a matter of applying pressure to wound.
Check to see if wound is clean:
• If yes, apply bandage and keep dry
• If not, wash with water to flush the wound the best you can then apply bandage or
dressing. Send patient to higher level medical care facility, first aid station or doctor.
Basic first aid for Major Cuts
Apply pressure to wound and elevate to stem the flow of blood where possible. Keep
pressure on wound until higher advice is available. Tourniquet may need to be applied.
Basic first aid for Burns and Scalds
Standard practice is to flow cold water over the affected area for 20 minutes. This will
relieve the pain and take heat out of the wound.
If pain is not relieved, then the person needs to seek medical advice.
Do not apply ice to affected area as ice will burn skin more and do more damage.

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Bruises from falls
Apply cold compress to affected area to reduce swelling. Do not apply frozen gel packs
directly to areas as this ‗ice ‘temperature will burn skin.
Wrap in cloth material and allow cold to penetrate through cloth to ease affected area.
Seek higher medical advice if needed.
Abrasions
Make sure the wound is clean and no foreign objects are still attached to skin. Apply some
sanitizing cream and cover with light breathable covering to protect the wound.
Chemical burns on skin
Move patient away from chemical and flush affected area with cold water until medical help
can be accessed.
First Aid Measure

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If in eyes, hold eyelids apart and flush the eye continuously with running
Eye water.
Continue flushing until advised to stop by a doctor, or at least 15 minutes.
If skin or hair contact occurs, remove contaminated clothing and flush skin
Skin
and hair with running water.
If inhaled, remove from contaminated area. To protect rescuer, use an Air-
Inhalation line respirator where an inhalation risk exists. Apply artificial respiration if
not breathing.
Ingestion For advice, contact a doctor. If swallowed, do not induce vomiting.
CORROSIVE POISONING TREATMENT: Immediate treatment preferably in a

hospital is mandatory. In treating corrosive poisoning.
DO NOT INDUCE VOMITING: DO NOT ATTEMPT GASTRIC LAVAGE; and DO

NOT ATTEMPT TO NEUTRALISE THE CORROSIVE SUBSTANCE.
Advice to
Doctor
Vomiting will increase the severity of damage to the esophagus as the
corrosive substance will again meet it.
Immediately dilute the corrosive substance by having the patient drink milk
or water.
LEARNING OUTCOME 3 HANDLE WASTE AND LINEN

CONTENTS:

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1. Waste management
2. Proper disposal procedures and practices
3. Garbage sanitation
ASSESSMENT CRITERIA
6. Wastes are sorted and disposed according to hygiene regulations, enterprise
practices and standard procedures
7. Cleaning chemicals are disposed safely and according to standard procedures
8. 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
 Sanitizes
 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:
3. Oral questioning
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LEARNING OUTCOME 3: HANDLE WASTE AND LINEN

1. Read Information sheet 1.3-1 on If you have some problems on Information Sheet
Waste Management 1.3-1, don’t hesitate to approach your facilitator.
If you feel you are knowledgeable on the content
Self-Check 1.3-1.
3. Read Information sheet 1.3-2 on If you have some problems on Information Sheet
Proper waste disposal procedures 1.3-2, don’t hesitate to approach your facilitator.
and practices If you feel you are knowledgeable on the content
Self-Check 1.3-2.

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WASTE MANAGEMENT
1. Understand the importance of waste management.
Removing waste to Collection Points
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 hygiene and a safety risk. The sight of it offends
neighbors, member 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 owe, issued yearly. But specialist
waste has to be dealt with as a one-off.
The types of waste
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 must 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 form a private household.
The waste forms 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).

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 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, or 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
1. Appreciate the importance of proper 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.
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.
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, enough 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

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cleaning waste bins in the bars, restaurants, plate wash and other work
areas. Stronger detergents may be required for heavily soiled bins.
 Sanitizes – 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 soil – e.g. Sanitizes 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 meet 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
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 Dispose waste in a proper waste disposal.
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)
 Roll 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 of 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 must 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
Self – Check of 1.3-1
1. True
2. True
3. True
4. True
5. True

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EVIDENCE PLAN/EVALUATION PLAN
TRAINEE’S NAME:
TRAINER’S NAME: MARITES O. QUILANG
QUALIFICATION: COOKERY NC II
UNIT OF COMPETENCY COVERED CLEAN AND MAINTAIN KITCHEN PREMISES
Oral
Ways in which evidence will be collected:
Demonstration
[tick the column]
Written 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

X X
and sanitized, free from foul odor, 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 kitchen X

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

X
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 properly. X X

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Rating Sheet for Demonstration with Oral Questioning

Candidates’ Name:
Trainers’ Name:
Unit of Competency CLEAN AND MAINTAIN KITCHEN PREMISES
Qualification: COOKERY NC II
Date 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 questions: YES NO
1. When is the best time to maintain the cleanliness of the

kitchen?
2. What is the correct cleaning and procedures for heavily
greased 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 signature: Date:
Instructor’s signature: Date:

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WRITTEN TEST
MATCHING TYPE
Direction: Match the descriptor from the column I adjacent to the terminologies in the
column II. Write only the letter on your answer sheet.
I
1. It is a device for measuring the weight of ingredients. A. Measuring Glass
2. A transparent cup with lines, called marker lines,
to indicate the amount of liquid. B. Chopping Board
3. A hard surfaced utensil that is generally made of C. Thermometer

wood, wood laminates, Corian, or plastic materials
which is used as a base for cutting, slicing, D. Food Processor
chopping, or mincing food products.
E. Food Slicer
4. A kitchen utensil used to puree, mash or coarsely
grind various foods. F. Masher
5. Used to measure the proper or accuracy of G. Refrigerator

temperature settings.
H. Weighing scale
I. Measuring Cups

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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 to warn customers out of danger.
3. It is used to remove dust, dirt and grime on surfaces.
4. It is used for cleaning floors, walls and other parts of the kitchen.
5. It used to hold water and other cleaning agents.
II: TRUE OR FALSE: Write the word TRUE if the statement is correct and write FALSE if the
1. Clean any equipment used to prepare food as soon as possible after use to prevent
bacteria growth.
2. Stewarding Unit includes the wash up (Dish washing) 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.

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8. Preparation of food can be done anywhere in the kitchen even when repairs and
cleaning are on the go.
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.

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CBLM 1 Clean &maintain Kitchen Premises

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COMPETENCY BASED LEARNING MATERIAL

Competency: CLEAN AND MAINTAIN KITCHEN PREMISES

MODULE: CLEANING AND M

REGIONAL TRAINING CENTER

HOW TO USE THIS COMPETENCY BASED LEARNING MATERIAL

No Unit of competency Module title Code

1. Clean and maintain kitchen Cleaning and maintaining kitchen TRS5123

3. Prepare appetizers Preparing appetizers TRS5123

11. Prepare seafood dishes Preparing seafood dishes TRS5123

2. Clean and sanitize premises

LEARNING OUTCOME # 1 CLEAN, SANITIZE AND STORE EQUIPMENT

Document No.: STP 002 –

Learning Activities Special Instructions

Sheet 1.1-1, you can now answer Self-Check 1.1-1.

you got 100% correct answer in this self-check, you

Document No.: STP 002 –

INFORMATION SHEET 1.1 -1

After reading this INFORMATION SHEET, YOU MUST be able to:

Kitchen utensils, tools and equipment and their usage

Chilling, Freezing Equipment

Document No.: STP 002 –

 Freezer – for freezing raw materials, prepared dishes

• Ranges -– is a stove top used to cook food by direct

• Oven - These are usually used to cook food by the

• Grills or Griddles - These are flat piece of

• Exhaust Hood - Used as a passage of smoke from

Document No.: STP 002 –

• Dishwashing machine - Used for washing

• Osterizer/ Blender – used for blending or mixing

• Pressure Cooker - An airtight equipment used for

• Meat Slicer – used for slicing meats and ham

• Food Chopper/Meat Grinder - It is used to chop

• Salamander griller - Hot metal plate for browning

• Food Processor - A combination processor is used

Document No.: STP 002 –

• Bain-marie table - Cooking utensil containing

• Mixers - Machine or device for mixing food.

• Thermometer - used to measure the proper or accuracy of temperature settings.

 Refrigerator Thermometer – used to check the

 Oven Thermometer – used to determine the accuracy

 Candy Thermometer – used to measure the

Document No.: STP 002 –

 Microwave Thermometer – used to measure temperature and degrees of cooking even

 Deep Fry Thermometer – similar to the candy

 Meat Thermometer – used to measure the internal

• Apple Corer (5) & Melon Baller (6) - Apple corer is

• Wire whisk are also used for beating/whipping eggs

• Can openers – used for opening can and bottle

1. for non-stick pots and pans

2. for stainless steel pots and pan

Slotted Turner Whip

Skimmer Can Opener

Strainer Pie Zester

Document No.: STP 002 –

• Carving fork - It is two-tined forks with a tine widely

• Egg Slicer - It is made of metal wires set in a frame used for

• Graters – for grating cheese, carrots, etc. Check that no food

• Peelers, zester and corer – these are the hand-held type.

Document No.: STP 002 –

• Measuring Glass - a transparent cup with lines, called

• Sifter/Drum Sieve - it is nylon, tinned or stainless-steel

• China Cap /Chinois - cone shaped bowl made of heavy-duty