Cblm-Uc1 CMKP

COMPETENCY - BASED LEARNING MATERIALS
Sector: Tourism Sector
Qualification Title: Cooking NCII
Unit of Competency: Clean and Maintain Kitchen Premises
Module Title: Cleaning and Maintaining Kitchen Premises
AVM- FOUNDATION INC.

Pagsanjan, Laguna
Date Developed: Document No.

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LIST OF COMPETENCIES
No. Unit of Competency Module Title Code
Clean and maintain Cleaning and maintaining TRS512328

1 kitchen premises kitchen premises
Prepare stocks, sauces Preparing stocks, sauces TRS512331

2 and soups and soups
Prepare appetizers Preparing appetizers TRS512381

3
Prepare salads and Preparing salads and TRS512382

4 dressing dressing
Prepare sandwiches Preparing sandwiches TRS512330

5
Prepare meat dishes Preparing meat dishes TRS512383

6
Prepare vegetables dishes Preparing vegetables dishes TRS512384

7
Prepare egg dishes Preparing egg dishes TRS512385

8
Prepare starch dishes Preparing starch dishes TRS512386

9
Prepare poultry and Preparing poultry and game TRS512333

10 game dishes dishes
Prepare seafood dishes Preparing seafood dishes TRS512334

11
Prepare desserts Preparing desserts TRS512335

12
Package prepared food Packaging prepared food TRS512340

13

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SUMMARY OF LEARNING OUTCOMES
QUALIFICATION: Cookery NCII
UNIT OF COMPETENCY: Clean and Maintain Kitchen Premises
MODULE TITLE: Cleaning and Maintaining Kitchen Premises
MODULE DESCRIPTOR: This unit deals with the skills and knowledge
involve in cleaning, sanitizing and
maintaining kitchens, equipment and
utensils for food preparation and storage in
commercial/institutional kitchens
NOMINAL DURATION: 8 Hours
LEARNING OUTCOMES:
Upon completion of this module you will be able to:
LO1. Clean, sanitize and store equipment
LO2. Clean and sanitize premises
LO3. Dispose of waste

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DETAILS OF LEARNING OUTCOME
LEARNING OUTCOME 1.1 Clean, sanitize and store equipment
CONTENTS:
 Food preparation and presentation areas hygienically and in

accordance with food safety and occupational health and safety
regulation.
 Cleaning various types of surface, large and small equipment/utensils
commonly found in commercial kitchen.
 Sanitizing and disinfecting procedures and techniques.
 Using and storing cleaning materials and chemicals.
ASSESSMENT CRITERIA:
1. Chemicals are selected and used for cleaning and/or sanitizing
kitchen equipment and utensils
2. Equipment and/or utensils are cleaned and/or sanitized safely
and according to manufacturer’s instructions
3. Clean equipment and utensils are stored or stacked safely and in
the designated place
4. Cleaning equipment are used safely in accordance with
manufacturer’s instructions
5. Cleaning equipment are assembled and disassembled safely
6. Cleaning equipment are stored safely in the designated position
and area
CONDITIONS:
The students/trainees must be provided with the following:

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TOOLS AND SUPPLIES & LEARNING
EQUIPMENT
ACCESSORIES MATERIALS MATERIALS
 First Aid Kit  Floor mops  Pen  Manuals

 LCD Projector  Mop Squeezer  Paper  Books
(Optional)  Broom (tambo)  Notebook  Materials
 Dust pan safety
 Garbage bin (4 handbook
gals.) (given by
 Liquid soap suppliers).
dispenser This details
 Cleaning the proper
Chemicals use and care
 Detergent of their
 Sanitizing agent chemicals
and
equipment.
METHODOLOGIES:
 Discussion
 Demonstration
 Self-study
ASSESSMENT METHODS:
 Demonstration
 Written test or Oral Question

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LEARNING EXPERIENCE
LEARNING OUTCOME 1.1

Clean, sanitize and store equipment
Learning Activities Special Instructions

Read Information Sheet 1.1-1 Food Answer Self-check 1.1-1 and
preparation and presentation areas compare your answer key 1.1-
hygienically and in accordance with 1. You are required to get all
food safety and occupational health answers correct. If not, read
and safety regulation. the information sheets again to
answer all questions correctly.
The trainer will discuss the topic Listen and take notes all
Food preparation and presentation important points.
areas hygienically and in accordance
with food safety and occupational
health and safety regulation.
Read Information Sheet 1.1-2 Answer Self-check 1.1-2 and
Cleaning various types of surface, compare your answer key 1.1-
large and small equipment/utensils 2. You are required to get all
commonly found in commercial answers correct. If not, read
kitchen. the information sheets again to

Sanitizing and disinfecting compare your answer key 1.1-
procedures and techniques. 3. You are required to get all
answers correct. If not, read
the information sheets again to
The trainer will discuss the topic Listen and take notes all
Sanitizing and disinfecting important points.
procedures and techniques.
Read Information Sheet 1.1-4 Using Answer Self-check 1.1-4 and
and storing cleaning materials and compare your answer key 1.1-
chemicals. 4. You are required to get all
the information sheets again to

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Perform task sheet 1.1-4 Cleaning Your performance will be
and Storing Utensils. evaluated by your trainer using
the performance criteria
checklist.
After doing all activities of this

LO’s, you are ready to proceed
to the next LO on Clean and
sanitize premises.

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INFORMATION SHEET 1.1-1
Food preparation and presentation areas hygienically and in accordance
with food safety and occupational health and safety
LEARNING OBJECTIVE/S:
After reading this Information sheet you should be able to:

Introduction:
Workplace Sanitation
Maintaining a clean work environment is

critical in preventing foodborne illness.
Bacteria can grow on unsanitary surfaces
and then contaminate food. Just because
a work surface looks clean does not mean
that it is sanitary. Always ensure that you
clean and sanitize a work area before
starting to prepare food.
Cleaning Procedures and Schedules
Cleaning with soap and other detergents is just one

step of the cleaning procedure. It is also necessary
to sanitize. Cleaning will remove any dirt or grease,
but will not necessarily kill any bacteria or other
pathogens. Only a sanitizer will kill bacteria and
ensure the area is safe for food preparation.
Leading sanitizers used in the food service industry
are chlorine solutions (bleach), quaternary
solutions (quats), and iodine. Use these materials according to the
manufacturer’s instructions that accompany the product and that are found
on the material safety data sheet (MSDS) using the appropriate personal
protective equipment.
A sanitation plan is important in any food service

preparation area. It ensures that all surfaces are
cleaned on a regular basis and reduces the risks of
transferring bacteria or other pathogens from an

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unclean surface to clean equipment such as cutting boards or tools. A
sanitation plan has two components:
1. A list of cleaning and sanitizing agents or supplies with instructions on

their safe use and storage
2. A cleaning schedule, outlining how each item needs to be cleaned, who
is responsible, and how frequently it happens
Table shows a sample daily and weekly cleaning schedule for a restaurant.
Daily Cleaning Schedule Date: ____________
Responsibili Supervisor
Item Frequency Method
ty initial
1. Lock out
machine
(unplug) and
remove
attachments
and bowl.
Send through
dishwasher.
 Prior to use
if mixer not 2. Wash down all
used in surfaces with
previous 2 a clean cloth
hours immersed in
clean warm
Upright water and
detergent. Pastry cooks ________
mixer
 Immediately 3. Wipe down all
after use surfaces with
when a second clean
finished cloth
task immersed in
santizing
solution (100
ppm chlorine
or 28 mL
bleach per 4.5
L water).
4. Allow to air
dry prior to

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reassembly
and next use.
1. Lock out
machine
(unplug) and
set slicer to
zero.
2. Remove blade
guard. Send
through
dishwasher.
3. Carefully wash
down all
surfaces with
 Prior to use a clean cloth
if slicer not immersed in
used in clean warm
previous 2 water and
hours detergent.
4. Carefully wipe Garde
Meat slicer ________
down all manger
 Immediately surfaces with
after use a second clean
when cloth
finished task immersed in
santizing
solution (100
ppm chlorine
or 28 mL
bleach per 4.5
L water).
5. Allow air dry

prior to
reassembly
and next use.
Weekly Cleaning Schedule Date: ____________

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Responsibili Supervisor
Item Frequency Method
ty initial
1. Remove food
from shelves
one shelf at a
time. Store
rolling rack in
dry storage
while cleaning
shelf in place.
2. Wash down
all surfaces
with a clean
cloth
immersed in
clean warm
water and
Monday after detergent.
Dry storage Grill cook ________
dinner service 3. Wipe down all
surfaces with
a second
clean cloth
immersed in
santizing
solution (100
ppm chlorine
or 28 mL
bleach per 4.5
L water).
4. Allow to air
dry prior to
replacing food
on shelves.
1. Remove food
from shelves
one shelf at a
Reach-in Tuesday after Garde
time. Store ________
freezer dinner device manger
rolling rack in
cooler while
cleaning shelf

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in place.
2. Wash down
all surfaces
with a clean
cloth
immersed in
clean warm
water and
detergent.
3. Wipe down all
surfaces with
a second
clean cloth
immersed in
santizing
solution (100
ppm chlorine
or 28 mL
bleach per 4.5
L water).
4. Allow to air
dry prior to
replacing food
on shelves.

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SELF-CHECK 1.1-1
Complete the second column with the correct answer: Daily and
Weekly Cleaning Schedule.
Item Responsible
Upright Mixer
Meat Slicer
Dry Storage
Reach-in Freezer
Chest Type Freezer

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ANSWER KEY 1.1-1
Complete the second column with the correct answer: Daily and
Weekly Cleaning Schedule.
Item Responsible
Upright Mixer Pastry cook
Meat Slicer Gardemanger
Dry Storage Grill cook
Reach-in Freezer Gardemanger
Refrigerator Gardemanger

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Cleaned various types of surfaces, large and small equipment/utensils
commonly found in a commercial kitchen
After reading this Information sheet you should be able to identify various
types of surfaces, large and small equipment/utensils commonly found in a
commercial kitchen
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 should operate 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

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 Cool room
 Freezer
 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 receiving areas
 Grease traps
 Walls.
Type of surfaces that may need to be cleaned:
Given the wide variety of establishments that comprise the hospitality and
tourism industries it is to be expected that the range of different surfaces
that may need to be cleaned is extremely diverse.
The types of kitchen surfaces that may have to be cleaned are:
Floors: Walls and ceilings: Fixtures and fittings:

Tiles Painted Stainless steel
Concrete Tiles Plastic
Vinyl Ceramic
Rubber Glass
Essentially, the surface to be cleaned and the nature of the cleaning to be

done will determine what is to be used: a spill of red wine on marble tiles
will require a different approach (and equipment) from blood on carpet, or
broken glass on wood.
The best surface to use in the kitchen is ones that are impervious to liquids
or water.

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Selecting Equipment:
The type of cleaning equipment found in businesses

will vary.
Some premises have just the basics – many
establishments will have only ‘domestic’ cleaning
equipment (that is, suitable for homes) rather than
commercial or industrial cleaning equipment.
Generally, commercial or industrial equipment is
better because it is:
Sturdier
Larger capacity
Fitted with larger electric motors (where applicable).
Other places boast an extensive range of the latest cleaning equipment with
the ‘correct’ item for every cleaning job that needs doing.
The Cleaning Storeroom:
Cleaning equipment is usually kept in a special
dedicated storage area – this may be a purpose-
built cleaning storeroom where equipment,
utensils, cleaning chemicals and protective
clothing is kept.
Alternatively, equipment may be kept in an
assortment of cupboards or other locations
around the premises as space allows.

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SELF-CHECK 1.1-2
Identification: Types of kitchen surfaces that may have to be cleaned are.

1. ___________ 5. ___________ 7. ___________
2. ___________ 6. ___________ 8. ___________
3. ___________ 9. ___________
4. ___________ 10. ___________

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ANSWER KEY 1.1-2
Identification: Types of kitchen surfaces that may have to be cleaned are.

1. Tiles 5. Painted 7. Stainless steel
2. Concrete 6. Tiles 8. Plastic
3. Vinyl 9. Ceramic
4. Rubber 10. Glass

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Sanitizing and disinfecting procedures and techniques
 Give the Principles of cleaning and sanitizing.

 Identify the Principles of cleaning and sanitizing.
Pointers to consider in cleaning
1. Different cleaning tasks require different methods.
Getting things wrong can cause damage to surfaces, harm to yourself

and spread bacteria and dirt to surfaces which were previously
cleaned.
2. Many cleaning agents are harmful.
Contact with your skin or eyes, or breathing in the fumes cause

serious illness. Always follow instructions about wearing of gloves, eye
protection, an apron or other protective clothing.
3. Many cleaning agents are

sold in concentrated form.

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Usually they must be mixed with water. Follow instructions carefully,
e.g. should the water be hot or cold? Measure amounts accurately.
4. Mixing one agent with another can be very dangerous.
A chemical reaction can be set up, and in some cases this produce
poisonous fumes.
5. Cleaning solutions need to be changed if you are doing a lot of

cleaning.
They will not do a proper job if you try to economize or perhaps, to

save yourself time. Do not top up the old solution, but begin again
with a completely fresh one.
6. Rinsing water requires frequent

changing.

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Change rinsing water every after rinsing in order to rinse properly.
7. The good done by cleaning can be easily undone.
For example, the cloth you use has become contaminated with
bacteria from wiping a surface on which raw meat was prepared. To
reduce this risk, many work places use color-coded cleaning
equipment and in similar way as chopping board.
8. Clean in logical order.
Cleaning should be done in logical order so you do

not make surfaces which just have been washed
dirty. For example, walls should be cleaned before
floors as some dirty water will flow down the walls on
to the floor. Cleaning the floor after other cleaning is
complete, gives it a chance to dry before anyone
walks over it.
9. Give yourself space to work in.

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Before cleaning, move the contents of shelves, cupboards and drawers
to a safe place. Be sure to rinse the surfaces well, and leave them to
air-dry before reloading.
10. Standing on chairs or tables to reach high surfaces is dangerous.

You must have to use safety steps in cleaning.

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SELF-CHECK 1.1-3
Enumeration:
Give at least 5 pointers to consider in cleaning
1. _____________________________________________________
2. _____________________________________________________
3. _____________________________________________________
4. _____________________________________________________
5. _____________________________________________________

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ANSWER KEY 1.1-3
Enumeration:
Give at least 5 pointers to consider in cleaning
1. Different cleaning tasks require different methods

2. Many cleaning agents are harmful
3. Many cleaning agents are sold in concentrated form
4. Mixing one agent with another can be very dangerous.
5. Cleaning solutions need to be changed if you are doing a lot of
cleaning.

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Using and storing cleaning materials and chemicals
 Classify the kinds and procedure for application of cleaning agents.

 Identify the kinds and procedure for application of cleaning agents.
Safety with cleaning agents:
 Always wear protective gloves- cleaning

agents irritate and burn the skin.
 Always wash hands after doing any
cleaning.
 Dilute the products according to
instructions.
 Use the right amount for the task.
 Prepare a fresh solution as necessary and
dispose the old-do not top up a cleaning
solution
 Use the weaker agent first- use a stronger
agent only if the dirt proves stubborn.
 Never mix different cleaning agents,
because this may produce harmful gasses.
 Do not pierce an aerosol can, even if it
appears to be empty- it may explode.
 Storing Cleaning Agents
 Keep well away from foodstuffs
 Close all containers firmly after use
 Store containers upright
 Use in the original container when
necessary or label the new container.
 Store in a well-ventilated storage away
from fire risks.
Cleaning Kitchen Premises:
Damp-moping is the usual method for the routine

cleaning of floors:

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Use a push-and-pull action- avoid stretching too far, or trying to cover too
large area at once, as this can put strain on your back.
 Regularly rinse out the mop head in the detergent, and squeeze out
excess solution so you do not flood the floor.
 Pay special attention to areas in front and around cooking equipment,
under tables and racks, and in corners.
 Clean the floor underneath equipment properly. Take care not to
damage connections to the gas, water or electricity supply.
 Cleaning walls
 Work only over small areas at a time, rubbing over the surface
with a cloth well wrung out in detergent. Rinse with another cloth,
and very hot water. You may need to polish tiled surfaces with a
dry cloth.
 Dirty water running over dirty surface can leave marks which are
difficult to remove. If this happens, start cleaning at the bottom of
the wall and work upwards. Work downwards when rinsing.
Cleaning sinks
Rinse away any food debris using cold water.
Half fill the basin with warm water. Wet a cleaning

cloth, and apply general-purpose detergent, or if
necessary a scouring cream. Clean the draining
board, taps, overflow, underneath including the
pipes, and the top half of the basin. Change the
water as necessary.
Drain the basin, and clean the remaining part.

Rinse all areas with warm water. Polish taps with
dry disposable kitchen paper or a clean, dry cloth.
Some pointers in cleaning and storing utensils:
 Use the appropriate cleaning material for the type of utensil.

 Clean utensils correctly.
 Ensure that finished utensils are clean, dry and free from damage.

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 Identify damaged utensils and report them to your trainor or to your
supervisor in your workplace.
 Handle and store finished utensils correctly.
Cleaning and storing procedure for most kitchen utensils (e. g. pots and
pans)
1. Scrape off left over food into the utensil.

2. Pre-rinse to remove food debris.
3. Wash with detergent. Avoid damage when scraping off stubborn
deposits of food.
4. Rinse preferably in hot water.
5. Air-dry.
6. Return to storage properly.
Storing utensils
When utensils are absolutely dry, return them to their proper
storage. Store pots and pans upside down on racks or shelves (racks are
best because they allow air to circulate inside the pot) and it should be
arranged according to size.
Do not leave plastic utensils in very hot places e. g. placing the
rack above a cooking range.
Chopping boards are best stored in a rack, so that air can circulate
freely. If stacked or put away in a drawer, moisture may be trapped and

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mold will develop. Chopping boards are to be stored according to color
coding.
Color coding of chopping boards:

 Green- used for salad vegetables and fruits
 Brown- used for vegetables which will be
cooked
 Yellow- used for cooked meats
 White- used for cheese, bread and other dairy
products
 Red- used for raw meat
 Blue- raw fish

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SELF-CHECK 1.1-4
Identification:
Color coding of chopping boards.
1) Green- _________________________________________
2) Brown- _________________________________________
3) Yellow- _________________________________________
4) White- _________________________________________
5) Red- ___________________________________________
6) Blue- __________________________________________

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ANSWER KEY 1.1-4
Identification:
Color coding of chopping boards.
1) Green- used for salad vegetables and fruits

2) Brown- used for vegetables which will be cooked
3) Yellow- used for cooked meats
4) White- used for cheese, bread and other dairy products
5) Red- used for raw meat
6) Blue- raw fish

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TASK SHEET 1.1-4
TITLE of TASK: Cleaning and Storing Utensils
PERFORMANCE OBJECTIVE/S:
Given the needed materials and equipment, you will be able to:
 Clean utensils according to given procedure

 Store utensils properly
 Observe 5s in doing the activity
SUPPLIES/MATERIALS:
 Soap
 Water
 Sponges
TOOLS/EQUIPMENT:
 Kitchen utensils
 Racks
STEPS/PROCEDURE:
1. Scrape off left over food into the utensil.

2. Pre-rinse to remove food debris.
3. Wash with detergent. Avoid damage when scraping off stubborn
deposits of food.
4. Rinse preferably in hot water.
5. Air-dry.
6. Return to storage properly.
Assessment Method:
 Observation
 Written or Oral questioning

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TASK SHEET
PERFORMANCE CRITERIA CHECKLIST 1.1-4
Trainee’s Name: __________________________________ Date: ________________
CRITERIA YES NO
Did you…
1. Wear complete PPE?
2. Wash hand before start the task?
3. Wash the tools and equipment before using?

4. Scrape off left over food into the utensil?
5. Pre-rinse to remove food debris?

6. Wash with detergent. Avoid damage when scraping off
stubborn deposits of food?
7. Rinse preferably in hot water?
8. Use air-dry?
9. Return to storage properly?
10. Conduct 5’S?

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LEARNING OUTCOME 1.2 Clean and sanitize premises
CONTENTS:
 Occupational health and safety requirements for bending,

lifting, carrying and using equipment
 Environmental-friendly products and practices in relation to
kitchen cleaning
 Hygiene and cross-contamination issues related to food
handling and preparation
 Waste management and disposal procedures and practices
1. Cleaning schedules are followed based on enterprise

procedures
2. Chemicals and equipment for cleaning and/or sanitizing are
used safely
3. Walls, floors, shelves and working surfaces are cleaned
and/or sanitized without causing damage to health or
property
4. First aid procedures are followed if accident caused by
chemicals happens
5.
CONDITIONS:

EQUIPMENT

 Dust pan safety
gals.) (given by
 Paper towel the proper
dispenser use and care

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 Cleaning of their
Chemicals chemicals
 Detergent and
 Sanitizing agent equipment.
METHODOLOGIES:
 Discussion
 Demonstration
 Self-study
ASSESSMENT METHODS:
 Demonstration

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LEARNING EXPERIENCE

Clean and sanitize premises

Occupational health and safety compare your answer key
requirements for bending, lifting, 1.2-1. You are required to
carrying and using equipment. get all answers correct. If
not, read the information
sheets again to answer all
questions correctly.
The trainer will demonstrate Proper Lifting Observe trainer’s

Heavy Equipment. demonstration. Take down
important notes.
Perform task sheet 1.2-1 Proper Lifting Heavy Your performance will be
Equipment. evaluated by your trainer
using the performance
criteria checklist.
Environmental-friendly products and compare your answer key
practices in relation to kitchen 1.2-2. You are required to
cleaning get all answers correct. If
Listen and take notes all

The trainer will discuss the topic important points.
Environmental-friendly products and
practices in relation to kitchen
cleaning
Read Information Sheet 1.2-3 Hygiene Answer Self-check 1.2-3 and

and cross-contamination issues related compare your answer key
to food handling and preparation 1.2-3. You are required to
get all answers correct. If

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Read Information Sheet 1.2-4 Waste Answer Self-check 1.2-4 and

management and disposal procedures compare your answer key
and practices 1.2-4. You are required to
get all answers correct. If
The trainer will discuss the topic Waste Listen and take notes all
management and disposal procedures important points.
and practices
After doing all activities of
this LO’s, you are ready to
proceed to the next LO on
Clean and sanitize premises.

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Occupational health and safety requirements for bending, lifting,
carrying and using equipment
After reading this Information sheet you should be able to identify the
occupational health and safety requirements for bending, lifting,
carrying and using equipment.
Introduction:
Manual handling causes over a third of all workplace

injuries. These include work-related musculoskeletal
disorders (MSDs) such as pain and injuries to arms,
legs and joints, and repetitive strain injuries of various
sorts.
The term manual handling covers a wide variety of activities including

lifting, lowering, pushing, pulling and carrying. If any of these tasks are not
carried out appropriately there is a risk of injury.
Why is dealing with manual handling important?
Manual handling injuries can have serious

implications for the employer and the person who has
been injured. They can occur almost anywhere in the
workplace and heavy manual labor, awkward postures,
repetitive movements of arms, legs and back or
previous/existing injury can increase the risk.
What do I have to do?
To help prevent manual handling injuries in

the workplace, you should avoid such tasks
as far as possible. However, where it is not
possible to avoid handling a load, employers
must look at the risks of that task and put
sensible health and safety measures in place
to prevent and avoid injury.

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For any lifting activity
Always take into account:
 individual capability
 the nature of the load
 environmental conditions
 training
 work organization
If you need to lift something manually:
 Reduce the amount of twisting,

stooping and reaching
 Avoid lifting from floor level or above
shoulder height, especially heavy loads
 Adjust storage areas to minimize the
need to carry out such movements
 Consider how you can minimize
carrying distances
 Assess the weight to be carried and
whether the worker can move the load
safely or needs any help – maybe the
load can be broken down to smaller,
lighter components
Good handling technique for lifting
There are some simple things to do before and during the lift/carry:
 Remove obstructions from the route.

 For a long lift, plan to rest the load midway on a
table or bench to change grip.
 Keep the load close to the waist. The load should
be kept close to the body for as long as possible
while lifting.
 Keep the heaviest side of the load next to the
body.
 Adopt a stable position and make sure your feet
are apart, with one leg slightly forward to
maintain balance

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Lifting tips:
 Think before lifting/handling.

Plan the lift. Can handling aids be used? Where
is the load going to be placed? Will help be
needed with the load? Remove obstructions such
as discarded wrapping materials. For a long lift,
consider resting the load midway on a table or
bench to change grip.
 Adopt a stable position.
The feet should be apart with one leg slightly forward to
maintain balance (alongside the load, if it is on the
ground). Be prepared to move your feet during the lift to
maintain your stability. Avoid tight clothing or
unsuitable footwear, which may make this difficult.
 Get a good hold.
Where possible, the load should be hugged as close as
possible to the body. This may be better than gripping it
tightly with hands only.
 Start in a good posture.
At the start of the lift, slight bending of the back, hips
and knees is preferable to fully flexing the back
(stooping) or fully flexing the hips and knees (squatting).
 Don’t flex the back any further while lifting.
This can happen if the legs begin to straighten before
starting to raise the load.
 Keep the load close to the waist.
Keep the load close to the body for as long as possible
while lifting. Keep the heaviest side of the load next to the
body. If a close approach to the load is not possible, try to
slide it towards the body before attempting to lift it.
 Avoid twisting the back or leaning sideways, especially
while the back is bent.
Shoulders should be kept level and facing in the same
direction as the hips. Turning by moving the feet is better
than twisting and lifting at the same time.
 Keep the head up when handling.
Look ahead, not down at the load, once it has been held securely.
 Move smoothly.
The load should not be jerked or snatched as this can make it
harder to keep control and can increase the risk of injury.
 Don’t lift or handle more than can be easily managed.

There is a difference between what people can lift and what they can
safely lift. If in doubt, seek advice or get help.

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 Put down, then adjust.
If precise positioning of the load is necessary, put it down first, then
slide it into the desired position.

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SELF-CHECK 1. 2-1
Fill in the blank:
1) Keep the head up when handling. Look ________, not down at the
load, once it has been held securely.
2) Move smoothly. The load should not be jerked or snatched as this

can make it harder to keep control and can increase the risk of
__________.
3) Don’t lift or handle more than can be easily managed. There is a

difference between what people can lift and what they can ________ lift.
If in doubt, seek advice or get help.
4) Put down, then adjust. If precise _____________ of the load is

necessary, put it down first, then slide it into the desired position.
5) Adopt a stable position. The feet should be apart with one leg
slightly forward to maintain ____________.

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ANSWER KEY 1. 2-1
Fill in the blank:
1) Keep the head up when handling. Look ahead, not down at the load,
once it has been held securely.
2) Move smoothly. The load should not be jerked or snatched as this

can make it harder to keep control and can increase the risk of injury.
3) Don’t lift or handle more than can be easily managed. There is a

difference between what people can lift and what they can safely lift. If
in doubt, seek advice or get help.
4) Put down, then adjust. If precise positioning of the load is necessary,

put it down first, then slide it into the desired position.
5) Adopt a stable position. The feet should be apart with one leg
slightly forward to maintain balance.

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TASK SHEET 1.2-1
TITLE of TASK: Proper Lifting Heavy Equipment
Given the needed materials and equipment, you will be able to:
 Comprehend the proper lifting procedure

 Observe safety procedure
SUPPLIES/MATERIALS:
 Hand gloves
 Safety shoes/close shoes
 Hard hat
 Face mask
TOOLS/EQUIPMENT:
 Meat Slicer Heavy Duty
 Push Cart
STEPS/PROCEDURE:
1. Use your feet. Keep your feet apart to give yourself a stable
base for lifting. Point your toes outward.
2. Bend your If you bend your back rather than your
knees. knees, you are adding the weight of your
entire upper body to the load you are lifting.
Doing this will drastically increase your
chances of injury. Bending your knees
rather than your back is the correct way to
lift.
3. Tighten your It is your stomach muscles that mostly keep
stomach your spine intact, offsetting the force of the
muscles. load that you are lifting. If you can keep
your stomach muscles working with the rest
of you, picking up heavy loads will be much
easier and a lot safer.
4. Use your Never allow the muscles in your back to do
powerful the lifting. Instead of bending over, bend
leg muscles for your knees and let your leg muscles do the
lifting. work.

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5. Keep the load The further away from your body you carry
close to your the load, the more strain you are adding to
body. your back.
6. Keep your Why add the weight of your entire upper
back straight. body to the load that you are carrying? Keep
your back as straight as possible and avoid
twisting your body while carrying the load.
Twisting your body while carrying the load
is another way to cause a back injury.
Assessment Method:
 Observation
 Written or Oral questioning

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TASK SHEET
PERFORMANCE CRITERIA CHECKLIST 1.2-1
CRITERIA YES NO
Did you…
2. Use your feet?
3. Bend your knees?

4. Tighten your stomach muscles?
5. Use your powerful leg muscles for lifting?

6. Keep the load lose to your body?
7. Keep your back straight?
8. Observe safety?
9. Conduct 5’S?

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Environmental-friendly products and practices in relation to kitchen
cleaning
environmental-friendly products and practices in relation to kitchen
cleaning.
Material Safety Data Sheet (MSDS)
A material safety data sheet (MSDS) is an important aspect of occupational

safety and health.
It is intended to provide workers and emergency personnel with procedures
for handling or working with that substance in a safe manner, and includes
information such as:
 Physical data
 Toxicity or potential hazards
 Health effects
 Procedures for safe use
 First aid
 Reactivity
 Storage
 Disposal
 Protective equipment
 Spill-handling procedures.

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Steps Associated with Cleaning Each Area:
Workbenches
 These are the areas that will be cleaned

the most.
 Cleaned after every change of job.
 Process of cleaning will be:
 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 sanitiser and use to
manufacturers’ instruction on MSDS
sheet.
Some sanitisers 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.

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 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 sanitised 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.
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.

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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 place back into the
freezer.
Sinks.
Sinks need to be cleaned on an ongoing basis. There are 4 types of sinks
that may 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 sanitised and dried.
Drains
Drains will need to have their covers removed and then
washed and sanitised. 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.
Higher than this can be cleaned on a 3 month cycle or
as needed.
Air filters and vents
Over stoves and ovens
Air conditioning

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Air flow vents in walls.
Vents over stoves need to be cleaned on a weekly
basis as there will be a build-up 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.
Staff change rooms
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.

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SELF-CHECK 1.2-2
cleaning
True or False:
_______1. Air-conditioning and any air flow vent in your establishment will
need to be cleaned at least once every 12 months.
_______2. Drains will need to have their covers removed and then washed
and sanitized.
_______3. 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.
_______4. Hot water is to soften any fats and the detergent will help remove
the fats
_______5. OSH stand for Operation Standard Health.

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ANSWER KEY 1.2-2
cleaning
True or False:
TRUE 1. Air-conditioning and any air flow vent in your establishment will
need to be cleaned at least once every 12 months.
TRUE 2. Drains will need to have their covers removed and then washed and
sanitized.
TRUE 3. 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.
TRUE 4. Hot water is to soften any fats and the detergent will help remove
the fats
FALSE 5. OSH stand for Operation Standard Health.

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Hygiene and cross-contamination issues related to food handling and
preparation
preparation.
Introduction:
Safe steps in food handling, cooking, and

storage are essential to prevent foodborne
illness. You can't see, smell, or taste
harmful bacteria that may cause illness. In
every step of food preparation, follow the
four steps of the Food Safe Families
campaign to keep food safe:
 Clean — wash hands and surfaces often.

 Separate — don’t cross-contaminate.
 Cook — cook to the right temperature.
 Chill — refrigerate promptly.
Shopping
 Purchase refrigerated or frozen items after selecting your non-

perishables.
 Never choose meat or poultry in packaging that is torn or leaking.
 Do not buy food past "Sell-By," "Use-By," or other expiration dates.
Storage

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 Always refrigerate perishable food within 2 hours—
1 hour when the temperature is above 90 °F (32.2
ºC).
 Check the temperature of your refrigerator and
freezer with an appliance thermometer. The
refrigerator should be at 40 °F (4.4 ºC) or below and
the freezer at 0 °F (-17.7 ºC) or below.
 Cook or freeze fresh poultry, fish, ground meats,
and variety meats within 2 days; other beef, veal,
lamb, or pork, within 3 to 5 days.
 Perishable food such as meat and poultry should be
wrapped securely to maintain quality and to prevent
meat juices from getting onto other food.
 To maintain quality when freezing meat and poultry
in its original package, wrap the package again with
foil or plastic wrap that is recommended for the
freezer.
 Canned foods are safe indefinitely as long as they are
not exposed to freezing temperatures, or
temperatures above 90 °F. If the cans look ok, they
are safe to use. Discard cans that are dented, rusted,
or swollen. High-acid canned food (tomatoes, fruits) will keep their best
quality for 12 to 18 months; low-acid canned food (meats, vegetables)
for 2 to 5 years.
Preparation
 Always wash hands with warm water and soap for 20 seconds before
and after handling food.
 Don't cross-contaminate. Keep raw meat, poultry, fish, and their juices
away from other food. After cutting raw meats, wash cutting board,
utensils, and countertops with hot, soapy water.
 Cutting boards, utensils, and countertops can be
sanitized by using a solution of 1 tablespoon of
unscented, liquid chlorine bleach in 1 gallon of
water.
 Marinate meat and poultry in a covered dish in the
refrigerator.

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Thawing
 Refrigerator: The refrigerator allows slow, safe

thawing. Make sure thawing meat and poultry
juices do not drip onto other food.
 Cold Water: For faster thawing, place food in a

leak-proof plastic bag. Submerge in cold tap
water. Change the water every 30 minutes. Cook
immediately after thawing.
 Microwave: Cook meat and poultry immediately

after microwave thawing.
Cooking
Cook all raw beef, pork, lamb and veal steaks,

chops, and roasts to a minimum internal
temperature of 145 °F (62.8 ºC) as measured
with a food thermometer before removing meat
from the heat source. For safety and quality,
allow meat to rest for at least three minutes
before carving or consuming. For reasons of
personal preference, consumers may choose to
cook meat to higher temperatures.
Ground meats: Cook all raw ground beef, pork, lamb, and veal to an
internal temperature of 160 °F (71.1 ºC) as measured with a food
thermometer.
Poultry: Cook all poultry to an internal temperature of 165

°F (73.9 °C) as measured with a food thermometer.
Serving
 Hot food should be held at 140 °F (60 °C) or

warmer.
 Cold food should be held at 40 °F (4.4 ºC) or
colder.
 When serving food at a buffet, keep food hot
with chafing dishes, slow cookers, and

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warming trays. Keep food cold by nesting dishes in bowls of ice or use
small serving trays and replace them often.
 Perishable food should not be left out more than 2 hours at room
temperature—1 hour when the temperature is above 90 °F (32.2 ºC).
Leftovers
 Discard any food left out at room temperature for

more than 2 hours—1 hour if the temperature
was above 90 °F (32.2 ºC).
 Place food into shallow containers and
immediately put in the refrigerator or freezer for
rapid cooling.
 Use cooked leftovers within 4 days.
 Reheat leftovers to 165 °F (73.9 °C).
Refreezing
Meat and poultry defrosted in the refrigerator may be refrozen before or after
cooking. If thawed by other methods, cook before refreezing.
Cold Storage Chart

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These short, but safe, time limits will help keep refrigerated food from
spoiling or becoming dangerous to eat. Because freezing keeps food safe
indefinitely, recommended storage times are for quality only.

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SELF-CHECK 1.2-3
preparation
Multiple choice:
1. Base on the cold storage chart. What is the normal day storage for raw
egg?
a. 2-4 days c. 5-7 days
b. 1-4 days d. 8-10 days
2. Perishable food should not be left out more than __________ at room
temperature.
a. 2 hours c. 4 hours
b. 3 hours d. 5 hours
3. What is the safe way for thawing food?

a. Refrigerator c. Freezer
b. Cold water d. Microwave
4. Hot food should be held at ________.

a. 140 °F c. 150 °F
b. 145 °F d. 155 °F
5. What is the faster way for thawing food process?

a. Cold water c. Freezer
b. Refrigerator d. Microwave

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ANSWER KEY 1.2-3
preparation
Multiple choice:
1. Base on the cold storage chart. What is the normal day storage for raw
egg?
a. 2-4 days c. 5-7 days
b. 1-4 days d. 8-10 days
2. Perishable food should not be left out more than __________ at room
temperature.
a. 2 hours c. 4 hours
b. 3 hours d. 5 hours
3. What is the safe way for thawing food?

a. Refrigerator c. Freezer
b. Cold water d. Microwave
4. Hot food should be held at ________.

a. 140 °F c. 150 °F
b. 145 °F d. 155 °F
5. What is the faster way for thawing food process?

a. Cold water c. Freezer
b. Refrigerator d. Microwave

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Waste management and disposal procedures and practices
After reading this Information sheet you should be able to distinguish

the waste management and disposal procedures and practices.
Introduction:
WASTE MANAGEMENT
Waste management is the collection, transport,

processing or disposal, managing and monitoring
of waste materials. The term usually relates to
materials produced by human activity, and the
process is generally undertaken to reduce their
effect on health, the environment or aesthetics.
Waste management is a distinct practice from
resource recovery which focuses on delaying the
rate of consumption of natural resources. The
management of wastes treats all materials as a
single class, whether solid, liquid, gaseous or radioactive substances, and
tried to reduce the harmful environmental impacts of each through different
method.
Proper waste management plays a very important role especially in the

kitchen where foods are being prepared and cooked.
WASTE MANAGEMENT PROCEDURES AND TECHNIQUES
1. Waste avoidance is engaging in activity

that prevents generation of waste. Waste
segregation is the process of dividing garbage
and waste products in an effort to reduce,
reuse and recycle materials.

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2. Waste reduction is the minimization of wasteful consumption of goods.
3. Re-use is the process of recovering materials intended for

some purpose without changing their physical and chemical
appearance.
4. Recycling is the treatment of waste materials through a

process of making them suitable for beneficial use and for
other purposes.
5. Composting is the controlled decomposition of organic

matter by microorganism mainly bacteria and fungi into a
humus like product.
6. Waste disposal refers to the proper discharge of any solid waste.
Cleaning – general procedures
Cleaning is important for infection control – particularly

in work areas – because deposits of dust, soil and
microbes on surfaces can transmit infection.
Contaminated areas such as operating rooms or
isolation rooms must be cleaned after each session,
and spot cleaned after each case or thoroughly cleaned
as necessary.
The following basic principles should be followed:
 Written cleaning protocols should be

prepared, including methods and frequency
of cleaning; protocols should include policies
for the supply of all cleaning and disinfectant
products

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 Standard precautions (including wearing of personal protective
equipment [PPE], as applicable) should be implemented when cleaning
surfaces and facilities (see ‘Standard and additional precautions’)
 Cleaning methods should avoid generation of
aerosols
 All cleaning items should be changed after
each use and cleaned and dried before being
used again. They should also be changed
immediately following the cleaning of blood or
body fluid/substance spills. Single-use
cleaning items are preferred, where possible,
such as lint-free cleaning cloths
 Sprays should not be used, because they can become contaminated
and are difficult to clean. Sprays are not effective, as they do not touch
all parts of the surface to be cleaned
 Detergents should not be mixed with other chemicals
 All cleaning solutions should be prepared fresh before use.

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SELF-CHECK 1.2-4
True or False:
_______1. Recycling is the treatment of waste materials through a process of

making them suitable for beneficial use and for other purposes.
_______2. All cleaning solutions should be prepared fresh before use.
_______3. Cleaning methods should avoid generation of aerosols
_______4. Waste reduction is the minimization of wasteful consumption of

goods.
_______5. Re-use is the process of recovering materials intended for some

purpose without changing their physical and chemical
appearance.

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ANSWER KEY 1.2-4
True or False:
True 1. Recycling is the treatment of waste materials through a process of

making them suitable for beneficial use and for other purposes.
True 2. All cleaning solutions should be prepared fresh before use.
True 3. Cleaning methods should avoid generation of aerosols
True 4. Waste reduction is the minimization of wasteful consumption of

goods.
True 5. Re-use is the process of recovering materials intended for some

purpose without changing their physical and chemical
appearance.

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LEARNING OUTCOME 1.3 Dispose of waste
CONTENTS:

accordance with food safety and occupational health and
safety regulations
 Logical and time-efficient work flow
 Sanitizing and disinfecting procedures and techniques
1. Wastes are sorted and disposed according to hygiene

regulations, enterprise practices and standard procedures
2. Cleaning chemicals are disposed safely and according to
standard procedures
3. Linens are sorted and safely removed according to enterprise
procedures
CONDITIONS:

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EQUIPMENT

 Dust pan safety
gals.) (given by
 Paper towel the proper
dispenser use and care
 Cleaning of their
Chemicals chemicals
 Detergent and
 Sanitizing agent equipment.
METHODOLOGIES:
 Discussion
 Demonstration
 Self-study
ASSESSMENT METHODS:
 Demonstration

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LEARNING EXPERIENCE

Dispose of waste
Read Information Sheet 1.3-1 Food Answer Self-check 1.3-1 and

preparation and presentation areas compare your answer key 1.3-
hygienically and in accordance with 1. You are required to get all
food safety and occupational health answers correct. If not, read
and safety regulations regulation. the information sheets again
to answer all questions
correctly.
Read Information Sheet 1.3-2 Logical Answer Self-check 1.3-2 and

and time-efficient work flow. compare your answer key 1.3-
1. You are required to get all
the information sheets again
correctly.
The trainer will discuss the topic Logical
and time-efficient work flow. Listen and take notes all
important points.
Sanitizing and disinfecting compare your answer key 1.3-
procedures and techniques 1. You are required to get all
the information sheets again
correctly.
Job-Sheet Perform Cleaning and Your performance will be

Sanitation evaluated by your trainer
using the performance criteria
checklist.
After doing all activities of this

LO’s, you are ready to proceed
to the next LO on Clean and
sanitize premises.

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Food preparation and presentation areas hygienically and in
regulations
food preparation and presentation areas hygienically and in
regulations
The food contact surfaces of equipment - whenever food that will come
into contact with the surface is likely to be contaminated.
‘Food contact surfaces of equipment’ includes any
equipment used for handling food that comes into
contact with food:
Examples are chopping boards and other
preparation surfaces, mixing bowls, storage
containers, display units, equipment used to wash
food, cooking and other processing equipment, and
thermometers.
There are many circumstances when food contact surfaces need to be
cleaned and sanitised to avoid contaminating food that will come into
contact with that surface.
However, these circumstances will vary, depending on the type of food that
will come into contact with the surface.
A food contact surface must be cleaned and sanitised between being used
for raw food and ready-to-eat food:
For example, if a person slices raw meat and then
tomatoes for a salad, the board and
knife must be cleaned and sanitised
between these two uses or separate
boards and knives used for each
task.
However, this
same food contact
surface does not need to be cleaned and
sanitised between the uses described above if

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the sliced raw meat and tomatoes will both be placed in a saucepan to be
cooked for a casserole.
This is because, in this circumstance, both foods are raw and are to be
cooked before being eaten.
Food contact surfaces may need to be cleaned and sanitised if they have
been used for long periods to prepare or process potentially hazardous
foods. If an appliance is used continuously or intermittently to prepare or
process a potentially hazardous food outside.
A ‘clean and sanitary condition’ means, in relation to a surface or utensil,
the condition of a surface or utensil where it:
a. Is clean; and
b. Has had applied to it heat or
chemicals, heat and chemicals, or
other processes, so that the number
of micro-organisms on the surface
or utensil has been reduced to a
level that:
Does not compromise the safety of
the food with which it may come
into contact; and
Does not permit the transmission of infectious disease.
A food business must maintain food premises to a standard of cleanliness
where there is no accumulation of:
a. Garbage, except in garbage containers
b. Recycled matter, except in containers
c. Food waste
d. Dirt
e. Grease; or
f. Other visible matter.
Food premises must be kept clean to minimise the likelihood of food
becoming contaminated and to discourage pests.
The requirement indicates the outcome the food business must achieve from
its cleaning system.
The outcome is that the food premises must be maintained to a standard of
cleanliness where there is no accumulation of the things listed.
Food Safety Plan:

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Where you are cleaning areas in a food context, the FSP should contain
instructions of what needs to be done.
The following is representative:
Name of the business

Food Safety Plan
Cleaning and Sanitation worksheet Week Date:
Job
Description
Frequency
Coffee Grinder: Clean the unit at the end of each day’s trade:
Daily Wipe to remove debris
Wash with detergent and hot water, rinse and sanitise
Rinse and allow to air dry.
Cake (non- Clean the cake display unit as required during trade and at the
refrigerated) display end of each day’s trade:
unit: Wipe away loose debris with a clean cloth
Daily Spot-clean identifiable problem areas
Utensils and Clean utensils and cutting boards as required during trade and at
cutting boards: the end of each day’s trade:
Daily Remove debris and rinse with warm water
Wash with detergent, soaking as required rinse and sanitise
Microwave: Clean the microwave as required during trade and at the end of
each day’s trade:
Daily
Wipe away loose debris with a clean cloth
Spot-clean identifiable problem areas
Sinks (double-bowl Clean the sinks as required during trade and at the end of each
and wash-hand day’s trade:
basin): Wipe away loose debris with a clean cloth
Daily Wash with detergent and hot water, rinse and sanitise

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Name of the business
Food Safety Plan
Cleaning and Sanitation worksheet Week Date:
Job
Description
Frequency
Toasted sandwich Clean the toasted sandwich maker as required during trade and at
maker: the end of each day’s trade:
Daily Heat the sandwich maker
Wipe away loose debris with a clean cloth
Spot-clean identifiable problem areas
Cappuccino Clean the steam wands as required during trade and at the end of
machine: each day’s trade:
Daily Wipe away all debris from wands and exterior of machine with
a clean cloth
Wash with detergent and hot water, and rinse
Using Cleaning and Checklists:
The following is a ‘Hazard Checklist’ designed specifically for cleaners and

useful in identifying areas involved in cleaning that can present a hazard.
The table below is a list of hazards that are likely to occur when performing
cleaning tasks. The table is an aid for understanding safety/hazard
assessments and is not a comprehensive list for all cleaning tasks.
Specific workplace hazards Yes No
Manual handling and 'over use' strain
Heavy buckets
Lifting equipment from vehicles
Handling drums of chemicals
Prolonged awkward posture from cleaning low surfaces (e.g.

scrubbing floors)

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Reaching over furniture to clean
Cleaning tools which are too low
Repetitive actions over a long period (e.g. mopping or sweeping)
Insufficient training for new starters
Handling dumpsters
Manual emptying of waste bins
Insufficient rest breaks
Excessive vibrations from equipment
Badly fitted or heavy vacuum backpacks
Constant work on a narrow range of tasks
Lifting heavy cartons or equipment
Large awkward bags of rubbish
Noise
Workers exposed to noise levels exceeding 85dBA
Dumpsters being mover on concrete
Vacuum cleaners
Floor polishers
Power tools
Lack of earmuffs or other personal protection equipment
Hazardous substances
Insufficient labelling
Labelling that is illegible
Labelling in inappropriate languages
Excessive dust
Lack of Material safety Data Sheets

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Bad decanting processes
Poor ventilation
Inappropriate storage – containers are too high
Lack of Personal Protection Equipment
Bad drainage
Insufficient safety signage
Chemicals in a dust rather than granular form
Non-replacement of hazardous substances
Inadequate spill control
Emergency procedures that do not incorporate chemical hazards
Inadequate training and information
Insufficient training for employees on reading and use of MSDS
Not following the MSDS instructions
No safety/contents labels on spray bottles
Carpet cleaners and spotters (tetrachlorethylene)
Oven cleaners (sodium hydroxide)
Bleach (sodium hypochlorite)
Bleach (sodium hypochlorite)
Using chemicals when other processes are available (e.g. chemicals

instead of high pressure hoses)
Spraying onto a surface instead of directly to a cloth
Not diluting chemicals
Putting chemicals into drink bottles rather than spray bottles
Mechanical hazards
Lack of regular maintenance
Removal of guards on equipment

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Inappropriate equipment for the task (e.g. dry vacuums for wet
areas)
Ignoring manufacturer’s instructions
Using plant that does not satisfy Australian Standards
Machines are too heavy
Machines vibrate excessively
Inadequate guarding on compactor
Electrical hazards
Worn electrical leads
Twisted and kinked electrical leads
Infrequent testing of equipment by a qualified electrician
Insufficient power points which encourages the use of extension

leads
Use of appliances without safety cut-out switches
Inadequate inspection of equipment prior to use
Working alone
Violence
Attempted robbery
Lack of emergency communication (e.g. mobile phone)
No co-ordination with the building’s security personnel
Working alone rather than in pairs
Skin penetrating injuries
Broken glass
Sharp objects and needles
No first aid equipment available
Placing of needles in rubbish bags rather than solid sharp

containers

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Putting hands in places where you cannot see (behind toilets, in the
back of seats)
Picking up needles with hands rather than tongs
Disease
Toilet cleaning
Removal of faecal material including bodily fluids
Personal Protection Equipment
PPE doesn’t fit properly
PPE is the wrong type for the specific task (e.g. shoes without a
non-slip sole)
Insufficient training in the correct use of PPE
PPE that is poorly maintained
PPE that is not cleaned correctly
The reuse of disposable PPE
Non-enforcement by Supervisors of PPE use
Ladders
Can the task be completed without a ladder?
Does the ladder comply with Australian Standard AS1892?
Cracked, split or broken uprights, braces, steps or rungs
Damaged or worn non-slip bases
Is the ladder secured at top and bottom?
Loose nails, screws, bolts or other metal parts
Broken, split or worn steps or loose hinges
Slips and falls
Uneven floors
Work platforms in poor condition

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Floors with no abrasion
Electrical leads across walkways
Insufficient lighting levels
Overloaded trolleys
Lack of portable safety signage (e.g. ‘Caution – Wet Floor’)
Inappropriate footwear
Poor lighting
Cluttered thoroughfares
Insufficient fall protection devices for working at heights
Overreaching from a ladder
Water blasting
Carrying equipment on stairs
Dangerous goods
Reaction of incompatible chemicals (acids and alkaline cleaners or

sanitisers)
Chemical burns to skin and eyes (corrosive cleaners)
Toxic fumes
Poor ventilation
Lack of information (no MSDS provided)
Lack of signage on containers and storage areas
Inadequate storage facilities provided (no segregation, spill

containment or spill kit)
Unnecessary storage of large quantities of chemicals
You should read through the list and find hazards that apply to your
workplace so that youcan determine the risk management practices that
need to be applied in each instance to protect your welfare.

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SELF-CHECK 1.3-1
regulations
Enumeration:
a. What are the five basic PPE (Personal Protective Equipment) in the
kitchen work place area?
1. _______________
2. _______________
3. _______________
4. _______________
5. _______________
b. What should you be consider cleaning within the kitchen area?

6. _______________
7. _______________
8. _______________
9. _______________
10. ______________

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ANSWER KEY 1.3-1
regulations
Enumeration:
a. What are the five basic PPE (Personal Protective Equipment) in the
kitchen work place area?
1. Hair net or chef toque
2. Face mask
3. Apron/Chef jacket/Chef pans
4. Hand gloves
5. Close shoes
b. What should you be consider cleaning within the kitchen area?

6. Garbage, except in garbage containers
7. Recycled matter, except in containers
8. Food waste
9. Dirt
10. Grease; or other visible matter.

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Logical and time-efficient work flow
After reading this Information sheet you should be able to classify the
Logical and time-efficient work flow.
Introduction:
It is important in planning an event that everything runs smoothly. This can

only happen with careful organization and thoughtful planning.
Work Area in the Kitchen
When food is prepared in a commercial

setting, there must be logical workflow.
Workers must not waste time by getting
stuck in areas of the kitchen in which others
are trying to work. Work does not flow freely
and food can easily be contaminated.
Dividing the kitchen into different work

areas allows the preparation and plating of
food to run smoothly.
Workflow:
 Menu breakdown
 Standard recipe cards/ banquet analysis sheets.
 Recipe breakdown
 Equipment needed
 Task delegation / team work
Logical sequence of tasks (mise en place)
 Timing
 Points of care
 Start time (staff)
 Serving or presentation time
 Transportation
 Storage / hygiene
Workflow

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 Workflows ensure we work methodically
and hygienically
 Logical sequence of events
 Keeps you organized
 Analysis menu
 Examine dishes, cookery method witch
take longer to cook.
 Preparation time
Standard Recipe Cards
Guidance
Quantities of product
Qualities of product
How to cook the dish
Logical sequence
Specific temperatures
Specific equipment
Can be the template for workflow
plans
Banquet Analysis Sheets
 Are used if you have a range of courses or dishes

to calculate
 Easier to work out amount of food needed for
large functions
 Can also give you information for your work flow
Equipment Needed
 Analysis of menu/recipes
 Large equipment
 Small equipment
 Utensils
 Service ware
 Location
Job description of kitchen personnel
Executive Chef (kitchen head)
Directs, supervises, monitors and controls all production activities in

all kitchen outlets and sub sections.

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Specific Duties and Responsibilities:
1. Plans and organizes all production

activities, identifies operating
requirements, prepares budget and tools
after mis-en-place preparation.
2. Prepares work schedule of kitchen staff
and distributes side duties.
3. Ensures that production meets quality
standards and complies with standard
operating procedures.
4. Checks processed items before they
are dispatched
5. Supervises the proper inventory of
stocks
6. Checks signs and investigates
spoilage and accident/damage
report
7. Sees to it that food preparation is
done in accordance with standard recipe and in line with safety and
sanitation guidelines as well as control policies.
8. Coordinates with the dining supervisor for the set up and
requirements of the buffet and for other operational concerns.
9. Inspects staff grooming and hygiene, ensures compliance to sanitation
standards.
10. Monitors daily food cost and takes remedial action when cost
goes beyond budget.
Sous Chef
He is responsible for monitoring and directs all aspects of the kitchen

operations from menu planning, mis-en-place preparation, actual
production, set up of food counters and buffet and dispatching/distribution
of finished products. He also monitors preparation in the kitchen outlets.

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Duties and Responsibilities
1. Closely works with the Executive

Chef in the preparation of menus
and in the standardization of recipes
as well as in designing new
promotions.
2. Supervises preparation of all mis-en-
place requirements of the kitchen.
3. Ensures that all production staff is
consistently producing high quality food
items according to current menus and set
standards.
4. Maintains profitable food production level
and ensures attainment of forecast.
5. Assist the Executive Chef in preparing the
market list indicating types of food items,
quantity and quality to be purchased.
6. Coordinates closely with the Exec. Chef on
the new methods of food presentation.
7. Initiates requisition of food stuff and kitchen supplies based on
estimated food consumption or daily function and maintain minimal
par stock.
8. Checks food preparation in all production areas.
9. Attends to special events, meetings and other activities in the absence
of the Executive Chef.
10. Conduct monthly physical inventory of stocks in the preparation
areas.
Chef de Partie (Head of a kitchen outlet or a hot kitchen)
He is responsible for maintaining high quality food production in his

section and ensures that standard recipes and control policies are enforced.
Specific Duties:
1. Checks and maintains equipment in his

assigned station.

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2. Oversees the food handling in his section and insures that safety and
sanitation standards are complied with,
3. Checks and inspects the quality and quantity of all raw materials that
are delivered or issued to his section.
4. Coordinates closely with the Sous Chef with regards to food
promotions and Banquet function.
5. Ensures that his assigned Section/Outlet
is consistently producing high quality
items according to current menus and set
standards.
6. Prepares food requisition and inter-
kitchen transfer.
7. Prepares food schedule for the staff in the
assigned section/outlet,
8. Coordinates closely with Sous Chef on the new methods of food
preparation.
9. Exercise administrative function which includes personnel discipline,
recommendation for promotion and approval of overtime and
scheduling of vacation leave.
10. Trains personnel under him.
Chef Butcher
He is responsible for overseeing butchering operations in the kitchen.
Specific Duties:
1. Receives and tests meat/chicken samples

endorsed by Purchasing,
2. Conducts butcher’s test.
3. Coordinates with HRD regarding manning
requirements and prepares staff schedule.
4. Trains and coaches his staff on butchering
procedures.
5. Supervises butchering of meats, sea foods, etc.
6. Supervises and monitors segregation of stocks
and packaging of finished products.
7. Supervises food process
8. Initiates and supervises inventory of stocks

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9. Looks after the proper use cleaning and preventive maintenance of
kitchen equipment and tools under his section.
10. Assists the Product Development Team in conducting yield and
quality test of recipes.
Senior Cook (commis 1)
Responsible for preparing soup, sauces and main dishes
Specific Duties:
1. Directs and supervises activities of personnel

engaged in preparing and cooking food, assists
them in the preparation.
2. Supervises garnishing and decoration of plates.
3. Maintains proper food portioning of dishes and
ensures that cost control policies and
procedures are followed.
4. Studies new ways of preparing food items,
submit proposal to the Executive Chef for approval.
5. Ensures that food order are prepared and promptly dispatched.
6. Prepares and submits Daily Food Production and Inventory report.
7. Monitors merchandise transfer slip (inter-kitchen transfer).
8. Performs other related duties and special that may be assigned by his
supervisor.
Commis 2 (Second Cook)
This position is held responsible for the preparation of soups, stocks,

bouillon, consommés and sauces and also for the preparation of boiled
meat, sautéed fish, braised dishes, and all special a la carte order.
Specific Duties:
1. Prepares dishes assigned to him following

the standard recipe.
2. Checks and prepares mis-en-place daily,
before start of cooking

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3. Receives food order from the waiter and ensures that all food orders
are prepared promptly and dispatched accordingly.
4. Keeps his work area clean
5. Assists superior in conducting recipe test.
6. Assists in the set-up of food counters and buffet.
7. Sees to it that hygiene and sanitation are observed in the kitchen.
8. Assists the senior cook and the Chef D’ Partie in preparing daily food
production and inventory report
9. Performs other official duties and special projects as may be assigned
by the Chef D’ Partie or Sous Chef.
Commis 3 (Third Cook)
Prepares hot dishes in accordance with standard recipes
Specific Duties:
1. Assists the senior cook and the

second cook in the preparation of
mis-en-place and in food
preparation following prescribed
recipes.
2. Checks all food items for daily
preparation and makes requisition
of necessary ingredients and
supplies.
3. Maintains cleanliness of all operating equipment
4. Sharpens all knives and arranges them in the drawer accordingly.
5. Assists the Chef de Partie in the preparation of food requisition,
(based on the daily inventory report and par-stocking requirements) to
be used in the daily production.
6. Sets-up pots and pans and other cooking utensils before the actual
food preparation.
7. After each shift, conducts inventory of all food items in his assigned
section and turns it over to the next shift.
8. Ensures cleanliness and proper maintenance of his work area.
9. Performs other related duties and special projects that may be
assigned by the executive chef, sous chef and the chef de Partie.

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Cook Helper
Responsible for cleaning and maintaining walk-in reach-in

refrigerators and freezer (inside and outside) as well as the proper
maintenance of work area during operations
Specific Duties:
1. Upon reporting in the morning, picks up

requisition in the storeroom and distribute it
to each section in the food production area.
2. Cleans walk-in and reach-in refrigerators
both inside and outside. Separate spoiled
food and rotten vegetables and reports it
immediately to the Chef de Partie or Sous
Chef.
3. Prepare mis-en-place and check items needed in the daily preparation
4. Assists the senior cook, second cook, and third cook in the
preparation and cooking of food both for a la carte order and
banquets.
5. Maintains the cleanliness of the work are, especially during busy
hours
6. Provides sufficient chinaware and pots and pan in every section of the
food preparation.
7. Acts as kitchen runner and
8. Performs other duties that may be assigned by his superior
Chef Steward
Plans, organizes, directs and controls all aspects of stewarding

operations including pots and pan washing, dishwashing, garbage disposal,
maintenance of cleanliness and sanitation in the kitchen and stockroom.
Specific Duties:
1. Coordinates with the Chef and outlet

supervisions regarding their
requirements for equipment and
utensils, coordinates with them in

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establishing their par stock and budget for supplies.
2. Ensures that stock requirements (supplies and equipment) of all
outlets and commissary are available, initiates purchase request when
replenishment is needed.
3. Checks and monitors accuracy and timeliness of inventories of
supplies and equipment.
4. Make rounds and inspects the condition and cleanliness of all
equipment used for food preparation and service, also checks if proper
job procedures are followed.
5. Trains his personnel on stewarding procedures and proper handling of
machinery. Equipment, etc.
6. Monitors dishwashing, pots and pans washing, garbage disposal and
other aspects of stewarding operations.
7. Prepares and schedules preventive maintenance work and coordinates
with the maintenance unit for the needed repair.
8. Prepares work and maintenance orders as well as misconduct reports
9. Maintains a log book of critical incidents, staff performance,
complaints, problems and daily activities.
10. Evaluates job performance of subordinates, takes action on
disciplinary cases.
Steward- Dishwasher
Responsible for cleaning, sanitizing and proper storage of utensils, flat

wares, glass wares silverwares, etc.
Specific Duties:
1. Washed/sanitizes utensils and dining

equipment including cutleries,
glasses, hollow wares, china wares,
etc.
2. Maintains an adequate stock of
cleaning supplies in his station like
detergents, powder soup, scouring
pads, etc.
3. Assists in collecting soiled dishes for
dishwashing.

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4. Exercises flexibility in washing wares avoiding breakages and
chipping-off of wares.
5. Ensure the proper stacking and storage of utensils and wares.
6. Reports losses and damages to equipment.
7. Assists in taking physical inventory of utensils and equipment.
8. Performs other related duties as may be assigned by superior.
Yardman-Silverman
Collects garbage from the outlet and station, transport it to garbage

room on hand truck, dumps garbage on sorting table and examines garbage
for possible recovery of operating equipment, cleans garbage cans and area
with hot water, steam and deodorizer.
Specific Duties:
1. In charge of garbage – installs garbage

cans, relines wet garbage containers,
and covers them.
2. Does cleaning of freezers, floors and
ceiling
3. Collects empty bottles, crates, cartoons
and other papers for garbage and
separates each for inspection.
4. Washes and sanitized garbage cans and return/distribute them to
consuming units.
5. Reports all items found in the garbage after screening at the sorting
table to the supervisor for recording.
6. Cleans receiving area fumigates it with non-toxic chemical.
7. Reports defects inside the garbage area like water leaks, busted bulbs,
out-of-order freezer and shortage of drums and containers.
8. Informs supervisor whether garbage is collected or not by the
contractor.
9. Polishes metal wares, steel and aluminum wares to bring back their
gloss and appeal.
10. Performs other duties that may be assigned by superior.

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Pots and Pan Washer
Responsible for cleaning, sanitizing and proper storage of pots, pans

and other kitchen equipment used for food preparation
Specific Duties:
1. Washed/sanitizes all pots, pans and

other equipment needed for food
preparation.
2. Maintains an adequate stock of
cleaning/washing supplies and
informs supervisor of any need to
replenish stocks.
3. Assists in mis-en-place preparation in the kitchen when not occupied
in pots/pan washing.
4. Ensures the proper stacking and storage of kitchen equipment.
5. Reports losses and damages to equipment.
6. Assists in taking physical inventory of utensils and equipment.
Performs other related duties as may be ass

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SELF-CHECK 1.3-2
Multiple Choice:
1. Is the part of the kitchen that handles the preparation of all hot items
like stocks, soup, sauces and main dishes?
a. Hot kitchen b. Cold kitchen
c. Butchering section
2. Is where colds dishes like salads and cold cuts, canapés pates, terrines,
etc. are prepared, It is also in this area that cold and fruit platters as well
as garnishes are prepared.
3. Is the area where meat, chicken and seafood items are portion cut in
accordance with standard sizes and weights that are indicated in
standard recipes?
4. Handles the preparation of bread, pastries and baked desserts.

a. Stewarding section b. Cold kitchen
c. Pastry Shop
5. Serves as materials custodian for the kitchen. It takes care of the store,
cleaning and preparation of kitchen tools and supplies, pots and pans
and other equipment.
c. Pastry Shop

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ANSWER KEY 1.3-2
Multiple Choice:
1. Is the part of the kitchen that handles the preparation of all hot items like
stocks, soup, sauces and main dishes?
2. Is where colds dishes like salads and cold cuts, canapés pates, terrines,
etc. are prepared, It is also in this area that cold and fruit platters as well
as garnishes are prepared.
3. Is the area where meat, chicken and seafood items are portion cut in
accordance with standard sizes and weights that are indicated in
standard recipes?
4. Handles the preparation of bread, pastries and baked desserts.

c. Pastry Shop
5. Serves as materials custodian for the kitchen. It takes care of the store,
cleaning and preparation of kitchen tools and supplies, pots and pans
and other equipment.
c. Pastry Shop

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sanitizing and disinfecting procedures and techniques
Introduction:
Cleaning is the process of removing food

and other types of soil from a surface,
such as a dish, glass, or cutting board.
Cleaning is accomplished using a cleaning
agent that removes food, soil, rust stains,
minerals, or other deposits. The right
cleaning agent must be selected because
not all can be used on food-contact
surfaces. (A food-contact surface is
defined as a surface of equipment or utensil with which food normally
comes into contact or a surface of equipment or a utensil from which
food may drain, drip, or splash into a food or onto a surface normally in
contact with food.)
Definitions for Cleaning Terms
 Acidity -- the degree or measure of the

amount of acid in a solution or substance;
measurement can be expressed in parts per
million, percentage, or pounds or grains per
gallon.
 Acids -- they are chemicals that form
hydrogen ions in solution giving a pH less
than 7.
 Acids, strong -- they are substances that release high concentrations
of hydrogen ions in a solution giving a very low pH. Examples include
muriatic and sulfuric acids.
 Acids, weak -- they release moderate to low concentrations of
hydrogen ions in a solution, giving a moderately low pH. Examples
include organic acids, such as lactic and acetic acids.

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 Alkalinity -- the degree or measure
of the amount of alkali in a solution
or substance.
 Alkalies -- they are chemicals that
release an excess of hydroxyl ions in
a solution giving a pH of greater than
7.
 Alkalies, strong -- they are
substances that release high
concentrations of hydroxyl ions in solution giving a very high pH.
Examples include caustic soda and caustic potash.
 Alkalies, weak -- they release moderate to low concentrations of
hydroxyl ions giving moderately high pH values. An example is sodium
bicarbonate.
 Buffer -- any material that moderates the intensity of an acid or alkali
in solution without reducing the quantity of acidity or alkalinity.
 Corrosion-resistant materials -- materials that are
capable of maintaining their original surface
characteristics under prolonged use, including the
expected food contact and the normal use of cleaning
compounds and sanitizing solutions.
 Dispersion or deflocculation -- the action of
breaking up of mass into fine particles, which are
then suspended and flushed off the surface and/or
equipment.
 Dissolving -- refers to the mixing of a liquid and a
solid to produce a homogeneous soloution.
 Easily cleanable -- surfaces must be readily accessible and made of
such materials and finish and so constructed that chemical residues
may be effectively removed by the cleaning process.
 Emulsification -- the action of breaking up fats and
oils into very small particles which are uniformly
mixed in a water solution, preventing the clumping or
clustering of the particles; in a stable emulsion the oil
particles are suspended for a long period of time.
 Peptizing -- the physical formation of colloidal
solutions from soils which may be only partially
soluble; this action is similar to dispersion but is
particularly applicable to protein soils.
 Rinsing -- condition of a solution or suspension
which enables it to be flushed from a surface easily
and completely; action occurs by reducing the surface tension of the
water being used.

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 Saponification -- a chemical reaction of esters into acids
or alcohols by the action of alkalis or acids; use of alkalis
with animal or vegetable fats results in soap.
 Sequestration -- the chemical action resulting in the
binding of a metal ion in solution with the formation of a
soluble and stable complex; when the activity is
performed to control water hardness with formation of a
typical organic ring structure, the action is termed
"chelation."
 Surfactant -- a chemical product whose molecules are
able to modify the properties of an interface, e.g.
liquid/liquid, liquid/air by lowering (reducing) the
surface tension, allowing water to contact all surfaces.
The four major types of surfactants used in
detergents are: anionic, cationic, nonionic, and
amphoteric.
 Suspension -- the action which keeps insoluble
particles uniformly distributed in a solution,
preventing them from settling and forming deposits
and making it easier to flush them from equipment.
 Water hardness -- relates to water containing mineral constituents
which form insoluble products, resulting in poor lathering of soap;
principally caused by salts of calcium, magnesium, and iron.
 Water softening -- the process of removing the calcium and
magnesium salts, preventing the precipitation of insoluble carbonates
and hydroxides.
Types of Cleaning Agents
Not all cleaning agents can be safely

used on food-contact surfaces.
Examples of those that should not be
used include: glass cleaners, some
metal cleaners, tub and tile cleaners.
The label should indicate if the
product can be used on a food-
contact surface.

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Secondly, the ideal cleaning agent must be selected to make cleaning
easy. Cleaning agents are divided into four categories:
 Detergents -- All detergents contain

surfactants that reduce surface tensions
between the soil and the surface, so the
detergent can penetrate quickly and
soften the soil. Examples include Dawn
and Joy dishwashing detergent and
automatic dishwasher detergents.
 Solvent cleaners -- Often called
degreasers, solvent cleaners are alkaline
detergents that contain a grease-
dissolving agent. These cleaners work well in areas where
grease has been burned on. Examples include Fantastic.
 Acid cleaners -- Use on mineral deposits and other soils
alkaline cleaners cannot remove, these cleaners are often
used to remove scale in ware washing machines and
steam tables. Examples include CLR.
 Abrasive cleaners -- Use these cleaners to remove heavy
accumulations of soil often found in small areas. The
abrasive action is provided by small mineral or metal particles, fine
steel wool, copper, or nylon particles. Some abrasive cleaners also
disinfect. Examples include Ajax and Comet.
SANITIZING
Sanitizing is the process of reducing the

number of microorganisms that are on a
properly cleaned surface to a safe level. A
safe level is defined as a 99.999% reduction
of the number of disease microorganisms
that are of public health importance.
Sanitizing is accomplished by using either
heat, radiation, or chemicals. Unless the
item to be sanitized is effectively cleaned, it
is impossible to obtain close contact between the sanitizer and the
surface to the sanitized. Also, some chemical sanitizers, such as chlorine
and iodine, react with organic matter and so will be less effective when
the surface is not properly cleaned.

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Definitions for Sanitizing Terms
 Antiseptic -- an agent used against sepsis

or putrefaction in connection with human
beings or animals.
 Disinfectant -- an agent that is applied to
inanimate objects; it does not necessarily
kill all organisms.
 Sanitizer -- an agent that reduces the
microbiological contamination to levels
conforming to local health regulations.
 Germicide -- an agent that destroys
microorganisms.
 Bactericide -- an agent that causes the
death of a specific group of
microorganisms.
 Bacteriostatic -- an agent that prevents
the growth of a specific group of
microorganisms but does not necessarily
kill them.
 Sanitization -- the process of reducing
microbiological contamination to a level that is acceptable to local
health regulations.
 Sterilization -- the process of destroying all microorganisms.

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SELF-CHECK 1.3-3
Identification:
_______________1. The agent use against sepsis or putrefaction in connection

with human beings or animals.
_______________2. This is called degreasers, solvent cleaners are alkaline

detergents that contain a grease-dissolving agent.
_______________3. Relates to water containing mineral constituents which

form insoluble products, resulting in poor lathering of
soap; principally caused by salts of calcium, magnesium,
and iron.
_______________4. The degree or measure of the amount of alkali in a

solution or substance
_______________5. They are chemicals that form hydrogen ions in solution

giving a pH less than 7.

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ANSWER KEY 1.3-3
Identification:
Antiseptic 1. The agent use against sepsis or putrefaction in connection

with human beings or animals.
Solvent cleaners 2. This is called degreasers, solvent cleaners are alkaline

detergents that contain a grease-dissolving agent.
Water hardness 3. Relates to water containing mineral constituents which

form insoluble products, resulting in poor lathering of
soap; principally caused by salts of calcium, magnesium,
and iron.
Alkalinity 4. The degree or measure of the amount of alkali in a

solution or substance
Acids 5. They are chemicals that form hydrogen ions in solution

giving a pH less than 7.

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JOB SHEET
TITLE OF JOB: Perform Cleaning and Sanitation
Given the needed materials and equipment, you will be able to Perform
Cleaning and Sanitation base on the standard cleaning procedure.
SUPPLIES/MATERIALS:
 Sponges and scourers.
 Yellow dusters/microfiber cloths.
 Glass polishing cloths.
 Cleaning brushes.
 A mop and bucket.
 A dustpan and brush.
 Protective gloves.
 A plastic caddy to carry the essentials.
EQUIPMENT:
 Gas Stove
 Working Table
 Drawer and
 Kitchen equipment
STEPS/PROCEDURE:
Step 1 – Preparation
 Remove loose dirt and food particles.
 Rinse with warm, potable water.
Step 2 – Cleaning
 Wash with hot water (60 °C) and detergent.
 Rinse with clean potable water.
Step 3 – Sanitizing (bacteria killing stage)
 Treat with very hot, clean, potable water (75 °C) for at least 2 minutes.
 Apply sanitizer as directed on the label.
Step 4 – Air drying
 Leave benches, counters and equipment to air dry. The most hygienic
way to dry equipment is in a draining rack.
ASSESSMENT METHOD:
 Observation
 Written Test or Oral questioning

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PERFORMANCE CRITERIA CHECKLIST
JOB SHEET
CRITERIA YES NO
Did You…

2. Wash hand before start the task?
3. Wash the tools and equipment before using?

4. Prepare all materials needed for cleaning and
sanitation?
5. Sort and dispose wastes according to sanitary
regulations, enterprise practices and standard
procedures?
6. Dispose cleaning chemicals safely according to
standard procedures?
7. Clean and sanitize all food preparation and

presentation areas in accordance with food safety
and occupational health and safety regulations?
8. Clean and sanitize large and small

equipment/utensils commonly found in a
commercial/institutional kitchen?
9. Demonstrated sanitizing procedures and techniques?
10. Dispose wastes according to sanitary regulations,

enterprise practices and standard procedures?
13. Conduct 5’S?

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COMPETENCY - BASED LEARNING MATERIALS

Sector: Tourism Sector

Qualification Title: Cooking NCII

Unit of Competency: Clean and Maintain Kitchen Premises

Module Title: Cleaning and Maintaining Kitchen Premises

AVM- FOUNDATION INC.

Date Developed: Document No.

No. Unit of Competency Module Title Code

Clean and maintain Cleaning and maintaining TRS512328

Prepare stocks, sauces Preparing stocks, sauces TRS512331

Prepare appetizers Preparing appetizers TRS512381

Prepare salads and Preparing salads and TRS512382

Prepare sandwiches Preparing sandwiches TRS512330

Prepare meat dishes Preparing meat dishes TRS512383

Prepare vegetables dishes Preparing vegetables dishes TRS512384

Prepare egg dishes Preparing egg dishes TRS512385

Prepare starch dishes Preparing starch dishes TRS512386

Prepare poultry and Preparing poultry and game TRS512333

Prepare seafood dishes Preparing seafood dishes TRS512334

Prepare desserts Preparing desserts TRS512335

Package prepared food Packaging prepared food TRS512340

Date Developed: Document No.

QUALIFICATION: Cookery NCII

UNIT OF COMPETENCY: Clean and Maintain Kitchen Premises

MODULE TITLE: Cleaning and Maintaining Kitchen Premises

NOMINAL DURATION: 8 Hours

Upon completion of this module you will be able to:

LO1. Clean, sanitize and store equipment

LO2. Clean and sanitize premises

LO3. Dispose of waste

Date Developed: Document No.

LEARNING OUTCOME 1.1 Clean, sanitize and store equipment

 Food preparation and presentation areas hygienically and in

The students/trainees must be provided with the following:

Date Developed: Document No.

 First Aid Kit  Floor mops  Pen  Manuals

Date Developed: Document No.

LEARNING OUTCOME 1.1

Learning Activities Special Instructions

Read Information Sheet 1.1-3 Answer Self-check 1.1-3 and

Date Developed: Document No.

After doing all activities of this

Date Developed: Document No.

After reading this Information sheet you should be able to:

 Food preparation and presentation areas hygienically and in

Maintaining a clean work environment is

Cleaning Procedures and Schedules

Cleaning with soap and other detergents is just one

A sanitation plan is important in any food service

Date Developed: Document No.

1. A list of cleaning and sanitizing agents or supplies with instructions on

Daily Cleaning Schedule Date: ____________

Date Developed: Document No.

5. Allow air dry

Weekly Cleaning Schedule Date: ____________

Date Developed: Document No.

Date Developed: Document No.

Date Developed: Document No.

Chest Type Freezer

Date Developed: Document No.

Upright Mixer Pastry cook

Meat Slicer Gardemanger

Dry Storage Grill cook