COOKERY 2 PART 2

• City of Good Character


  DISCIPLINE • GOOD TASTE • EXCELLENCE
• This module was designed and written with you in mind. It is here to help you develop knowledge, skills, and attitudes in the performance of Cleaning and Sanitize Kitchen Premises.
• Lesson 3 - Clean and Sanitize Kitchen Premises


  • Use of cleaning agents in sanitizing kitchen premises safely
  • Cleaning scheduled based on kitchen laboratory procedures
  • Safety and first aid procedures
• Objectives

  • Use of cleaning agents in sanitizing kitchen premises safely
  • Follow cleaning schedules based on enterprise procedures
  • Follow safety and first aid procedures
• Good housekeeping practices

  • Emptying the garbage can every other day
  • Using imported sanitizing and disinfecting materials
  • Spraying air freshener before and after leaving the room
  • Planning and implementing a program of regular cleaning of fixtures, furniture's and home appliances
• Proper order/steps in cleaning kitchen premises

  1. Scrape and pre-rinse

  2. Remove residual food soils from equipment surfaces

  3. Rinse all surfaces with cold to hot water to thoroughly remove all remaining chemical solution and food soil residues

  4. Rinse all equipment surfaces sanitizing agent
• When throwing away chemicals, follow label instructions and regulatory requirements in disposing chemicals
• Proper way to clean and sanitize a preparation table

  Remove food from the surface, wash, rinse, sanitize and air dry
• The total appearance and cleanliness of the kitchen environment is important
• Sweep floors and wipe walls clean daily or more often if necessary
• Liquids spilled onto floors and other surfaces need to be taken care of by using proper disinfectants
• Remove any cobwebs that hang from the kitchen
• A clean sink is the greatest indicator of the level of hygiene in your kitchen
• Parts/Things in the Kitchen that need daily or weekly cleaning and sanitizing

  • Sink
  • Table
  • Floor
  • Trash can
  • Stove
• Chemicals used for sanitizing and disinfecting equipment

  • Chlorine
  • Carbolic Acid
  • Ammonia
  • Detergents
  • Dishwashing liquids
  • Timsen
  • Soap
  • Boric acid
• Heat Sanitizers


  • Hot water
  • Steam
  • Dry heat
  • UV light (ultraviolet light)
  • Filtration
• Procedure for disinfecting premises

  1. Preliminary cleaning is required

  2. Apply solution to the hand, non-absorbent surface thoroughly wetting it with cloth, mop, and sponge. Treated surface must remain wet for 10 minutes. Wipe with dry cloth

  3. Sponge, mop or allow air to dry

  4. Use a spray device for spray application. Spray 6-8 inches from the surface; rub with a brush, sponge, or cloth. Avoid inhaling sprays

  5. Rinse all surfaces that encounter food such as exterior or appliances, tables, and stove top with tap water before rinse
• First aid procedure caused by chemical poisoning

  1. If the person has been exposed to poisonous fumes, such as carbon monoxide, get him or her into fresh air immediately

  2. If the person swallowed the poison, remove anything remaining in the mouth

  3. If the suspected poison is a household cleaner or other chemical, read the label and follow instructions for accident poisoning

  4. Follow treatment directions given by poison centers

  5. If the poison is spilled on the person's clothing, remove the clothing, and pour the body with continuous tap water
• Facility sanitation results


  • Establishing high standards
  • Rigid scheduling of assignments that are clearly understood by workers
  • Ongoing training
  • Proper use of cleaning supplies
  • Provision of proper materials and equipment to accomplish tasks
  • Frequent meaningful inspections and performance review
• Regular cleaning of countertops and floors need to be done daily and is usually assigned as part of your regular daily duties
• General cleaning of floors, windows, walls, and certain equipment should be assigned to personnel and it is often done in cooperation with the housekeeping and maintenance departments of the organizations
• All food contact equipment, containers and utensils must be cleaned thoroughly after each use
• Ways to ensure the cleanliness of your kitchen and keep the bacteria away

  • Remove unnecessary clutter from surfaces
  • Keep your refrigerator clean and tidy
  • Use a trash can with a lid to keep odors out that attracts flies and other insects
  • Wash and disinfect your trash can once a week
  • Change the dishcloth you wipe surfaces with every day
  • Use a paper towel for any mess that is particularly likely to cause contamination
  • Keep kitchen floors free from debris and grease by sweeping and washing regularly
  • Don't leave dirty crockery and pans to fester where they can attract harmful bacteria
  • Wash surfaces that get touched
  • Wash your hands before and after handling food
• Use towels for hands and dishes, change both of those regularly
• Use a paper towel for any mess that is particularly likely to cause contamination


  1. Such as raw meat or eggs

  2. Anything that has fallen on the floor

  3. Better to use cleaning material that you can easily throw out after to prevent from contaminating other food, instead of using towels or sponges which you would still be likely to use again afterwards
• Keep kitchen floors free from debris and grease


  1. Sweep and wash regularly

  2. If something has spilled, mop it right away instead of letting the mess stay there
• Wash dishes


  With hot water and soap as soon as you are done using them
• Wash surfaces that get touched

  Periodically wipe doorknobs, handles, buttons and control, and light switches in and around your kitchen with a cleaning agent
• Wash your hands

  1. Before and after handling food

  2. If you sneeze or cough, blow your nose, go to the bathroom, or touch high use surfaces
• Safety measures when using cleaning agents

  • Ensure adequate ventilation
  • Have knowledge of basic first aid
  • Wear cotton clothing to cover your limbs and other parts of your body that might be exposed to the cleaning agent
  • Wear suitable footwear – it should be closed in and have a steel toe
  • Wear industrial strength, thick plastic, or rubber gloves
  • Wear protective eye and face wear
• Recommendations for storage and security of chemicals and cleaning agents

  • Keep them in a separate area, away from food and other products
  • Keep on lower shelves to prevents accidents and to keep chemicals from falling into food products
  • Store in a cool, well-lit, and well-ventilated room
  • Do not store near to heat
  • Do not keep punctured aerosol cans
  • Store chemicals with lids tightly on
  • Make sure chemicals and other cleaning agents are clearly labelled, specifying their content and use
  • Ensure that the use by date or manufactured date is clearly readable
  • Storage containers should be free of corrosion and moisture
  • The storage area should be kept secure and locked when not in use
  • Do not mix chemicals
• Wearing of protective eye and face wear is to be practiced.
• Keeping chemicals on upper shelves prevents accidents.
• Ensuring adequate ventilation should be given priority.
• Keep the punctured aerosol cans in its proper storage.
• Always store chemicals in designated containers.
• Change the dishcloth for wiping the surfaces every other day.
• Throw trash cans or rubbish bins weekly.
• Store chemicals near heat.
• Do not mix chemicals.