7 Department of Education

National Capital Region

MALANDAY NATIONAL HIGH SCHOOL
DIVISION MARIKINA CITY

STVEP-7 TVE Exploratory

FOODTECH
First Quarter-Module 2: SLM Lesson: 6-8
Safety and Health Practices in the Kitchen

BERNIE IBANEZ AND

Writer:
RUBY V. MENDOZA

Cover Illustrator: Christopher E. Mercado

City of Good Character

DISCIPLINE • GOOD TASTE • EXCELLENCE
 Notes to the Learners
In this lesson, the learners are expected to familiarize with
the basic Occupational practices. Give as many examples as
possible to improve their analytical abilities in solving problems.
Give emphasis in valuing importance of safety procedures.
The learners will be asked to observe safety procedures in the
home upon doing the activities.

This module was designed and written with you in mind. It will help you develop
knowledge, skills, and attitudes in the performance of Health Safety Practices. The
scope of this module permits it to be used in many different learning situations.
The language used recognizes the diverse vocabulary level of students. The lessons
are arranged to follow the standard sequence of the course.

The module is divided into three lessons, namely:

 Lesson 6 – practice occupational procedures
 Lesson 7 – Sanitizing Kitchen tools in Kitchen area
 Lesson 8 – Methods of sanitizing
After going through this module, you are expected to:
1. Familiarize the safety occupational procedures
2. Sanitize the kitchen tools in the kitchen area
3. identify the procedures of sanitizing and cleaning
4. maintain cleaning and sanitizing in a working area

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Briefly explain using your own words the following terms below. (5 points each).

1. Health

_____________________________________________________________________

_____________________________________________________________________

_____________________________________________________________________
2. Safety

_____________________________________________________________________

_____________________________________________________________________
3. Caution

_____________________________________________________________________

4. What is Cleaning

______________________________________________________________________

_______________________________________________________________________

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Lesson

Practice Occupational
Safety Procedures
6
Occupational health and safety (OHS) is a planned system of working to prevent
illness and injury where you work by recognizing and identifying hazards and risks.
Health and safety procedure is the responsibility of all persons in the beauty
service industries. You must identify the hazards where you are working and
evaluate and control how dangerous they are. Eliminate the hazard or modify the
risk that it presents.

Read the information sheet 1.1 very well then find out how much you can
remember and how much you learned by doing the Self – check 1.1

Information sheet 1.1.1

An occupational health and safety management system should follow the
following elements:

1.Management Commitment-management can show their commitment to OHS by

establishing an OHS policy identifying its objectives.

2.Planning- planning includes setting standards for management and employees by

establishing:

3. Consultation- consult and work with your employees, It is important that

employees have a basic understanding of what could be considered high –risk
activities in the salon. There should be a two way communication where employers
listen to and cooperate with employees then management can ensure OHS
decisions are based on the best and most up-to–date information.

4.Training- it is important to give the health and safety training to new or

inexperienced workers, including those that have been away from the workforce for
some time.

5. Risk management- involves identifying the hazards present and then evaluating
the risk, taking into account the existing precautions.

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The following are the steps of risk assessment:

1. Identifying hazards and risks

2. Evaluate and control hazards and risks
3. Control hazards and risks - harm or adverse health effects on something or
someone under certain conditions at work.
 harm or adverse health effects on something or someone under certain
conditions at work.
 the chance or probability that a person will be harmed or experience an
adverse health effect if exposed to a hazard

Self-check 1.1.1

Modified True or False

Injuries are the fault of the worker

1.True or False

Washingyour hands is a health and safety practice ?

2. True or False

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Understanding the safety protocols is the way to prevent
injuries and illness?

3. True or False

Self –Check 1.1.2

Answer what is asked in the question. Explain at least in two sentences. (5 points
each)

1. Why do we need to keep safety in our working area?

_____________________________________________________________________
_____________________________________________________________________
_____________________________________________________________________
_____________________________________________________________________
2. Why do we need to understand the procedures of safety protocols?
_____________________________________________________________________
_____________________________________________________________________
_____________________________________________________________________
_____________________________________________________________________
3. What is the importance of being aware of safety procedures?
_____________________________________________________________________
_____________________________________________________________________

Task sheet 1.1.1

Show that you learned something by doing this activity
Learning competency:
 Identify the proper safety and health practices in the working area by the
well-known establishments.
 Perform safety and health practices inside the kitchen area.
 Understand the importance of safety and health practices in the working
area.
Read and understand the direction below.

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 Online: Standard Operating procedures in Health safety practices in the kitchen
Guidelines:
1. With the supervision of your parent, clean your kitchen area and utensil
accordingly, write down the procedures you did and the safety protocols you
observed upon doing your activity let your parent take a picture and send it
to my messenger.

Offline: Cleaning your own kitchen

Guidelines:
1. With the supervision of your parent, clean your kitchen area and utensil
accordingly, write down the procedures you did and the safety protocols you
observed upon doing your activity.
OFFLINE LEARNERS: kitchen cleaning drive

Name: Grade: Date:

The procedures I did during my Kitchen cleaning ______________________________________

_____________________________________________________________________________

Self – check – 1.1.3

How well did you perform?

Using the Scoring Rubrics answer it honestly and sincerely to find out your
learning.
Individual task cleaning
Areas of Evaluation 1 point 2 points 3 points 4 points Score

Performed the task safely

Needs much Can improve Atleast ¾ of the All or most of

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 improvement time the performance

Performed the task

cleanly and orderly

Performed the task

accurately on

Scale Description Points

21- 25 Excellent 94 - 100
16-20 Good 86 - 92
15-11 Fair 78- 84
10 and below Poor 76 - below

What are the occupational health and safety management elements?

What are the steps of risks assessment.

What is the importance of Health and Safety procedures in work places.

_________________________________________________________________________________

Lesson Sanitizing and Cleaning

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 7 Kitchen area

Briefly explain using your own words the following terms below. (5 points each).

What is your idea about sanitizing?

___________________________________________________________________________+

___________________________________________________________________________

What is your perception about cleaning?

___________________________________________________________________________

___________________________________________________________________________

Read the information sheet 1.1 very well then find out how much you can
remember and how much you learned by doing the Self – check 1.1

Information sheet 1.1.1

Cleaning is the process of removing food and other types of soil from a surface.
While, Sanitizing is removing or eliminating germs or bacteria that are visible to
our eyes.

5 Steps in Cleaning and sanitizing;

1. Scrape left-over food to garbage can.

2. Wash the dishes with hot soapy water.
3. Rinse the dishes.
4. Sanitized in warm water and approved sanitizer.
5. Air dry.

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Scrape left- over food to garbage can

Wash the dishes with hot soapy water.

Rinse the dishes.

Sanitized in warm water and approved sanitizer.

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Air dry.

Self –Check 1.1.2

Essay:
Answer what is asked in the question. Explain at least in two sentences. (5 points
each)

1. What is the difference between cleaning and sanitizing?

_________________________________________________
_________________________________________________

2. How will you maintain cleanliness in your kitchen?

________________________________________________
________________________________________________

Task sheet 1.1.1

Show that you learned something by doing this activity
Learning competency:
 Perform proper cleaning and sanitizing
 Understand the importance of cleaning and sanitizing

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Read and understand the direction below.
Online: Cleaning presentation
Guidelines:
1. With the proper procedures of cleaning and sanitizing .
2. Prepare to make a video presentation/ power point presentation following
the sequence below:
a. Presentation of proper procedures of dish washing
b. Proper cleaning and Sanitizing
3, Send it to your teacher

Offline: Sanitizing and Cleaning Compilation

1. With the proper procedures given by the teacher, make a compilation of
step-by step documentation of cleaning and sanitizing.
2. Prepare the documentation of your compilation which accompanied by
pictures and caption. Use the space provided in this module. Use the
sequence below:
a. Scrape left-over food to garbage can.
b. Wash the dishes with hot soapy water.
c. Rinse the dishes.
d. Sanitized in warm water and approved sanitizer.

Offline learners Compilation

A. Scrape left-over

B. Wash the dishes with hot soapy water.

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 c. Rinse the dishes

d. Sanitized in warm water and approved sanitizer.

How well did you perform?

Using the Scoring Rubrics answer it honestly and sincerely to find out your
learning.
Rubrics for Scoring:
Areas of Evaluation 1 point 2 points 3 points 4 points Score

Performed the task safely

Needs much Can improve At least ¾ of the All or most of
improvement time the performance

Performed the task

cleanly and orderly

Performed the task

accurately on

True or False:
1. Surfaces must be sanitized before they are cleaned.
2. Cleaning reduces the number of pathogens on a surface to safe levels.

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3. Utensils cleaned and sanitized in a three compartment sink should be dried with
a clean towel.
4. Enumerate the steps of cleaning and sanitizing dishes

Lesson
Methods of Sanitizing
8

Pre-test: Activity 1

Explain briefly using your own words below. (5 points ).

What is your idea about sanitizing?

_____________________________________________________________________________

Methods of Sanitizing

Heat is an inefficient sanitizer because it takes so much energy. The efficiency of

heat
depends on the humidity, the temperature required, and the length of time it takes
to
destroy microbes at that temperature. Heat destroys microorganisms if the
temperature is high enough for long enough and if the design of the equipment or
plant allows the heat to reach every area. Cleaning staff should use accurate
thermometers to measure temperatures during cleaning to make sure that
equipment and surfaces are properly sanitized. Steam and hot water are the most
common types of heat used for sterilization.

Steam
Sanitizing with steam is expensive because of high energy costs, and it is usually
ineffective. Workers often mistake water vapor for steam, so the temperature
usually is not high enough to sterilize the equipment or surface. Steam can make
bacteria and soil cake onto the surface so that the heat does not reach the
microbes; then they stay alive.

Hot Water

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Immersing small components (such as knives, small parts, eating utensils, and
small
containers) into water heated to 82°C (l80°F) or higher is another way to sterilize
using heat. Pouring hot water into containers is not a reliable way to sterilize,
because it is difficult to keep the water hot enough for long enough. Hot water can
sanitize food-contact surfaces, plates, and utensils, although spores may survive
more than an hour of boiling temperatures. The time needed to sterilize an item
depends on the temperature of the water. If equipment or surfaces are sterilized at
a lower temperature, they must be kept at that temperature for longer. If they will
be sterilized for a shorter amount of time, the temperature must be higher. This is
known as a "time-temperature relationship."Examples of times and temperatures
used for sterilization are 15 minutes of heat at 85°C (l85°F), or 20 minutes at 82°C
(l80°F). The volume of water and how fast it is flowing can determine how long it
takes for the item being sterilized to reach the right temperature. Hot water is
readily available and is not toxic. To sanitize equipment, water can be pumped
through it while it is still assembled, or it can be immersed in water.

Self-check 1.1.1

1. Food Contact surfaces should be cleaned:

a. Before and after they are used b. When they are visibly dirty c. Every four hours
d. All of the above

2. Chlorine sanitation solutions used to clean food and non-food contact

surfaces
should be at a concentration of:

a. 100 ppm b. 200 ppm c. 500 ppm d. 1000 ppm

4. When using chlorine chemical disinfection for the Sanitize step of

dishwashing, the dishes must soak for

a. 30 seconds b. 1 minute c. 2 minutes d. It does not need to soak

Self –Check 1.1.2

Essay:

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Answer what is asked in the question. Explain at least in two sentences. (5 points
each)

1. Why do we need to keep clean and healthy our kitchen area? How can we
use them in real-life situations?
__________________________________________________________________________________
_
_________________________________________________________________________________
__________________________________________________________________________________
2. Is there any relevance of being clean and healthy now a days?
_________________________________________________________________________________
_________________________________________________________________________________
_________________________________________________________________________________

Self – check – 1.1.3

Identify what is being ask:

________1.is the process of removing food and other types of soil from a surface.
________2.Sanitizing is removing or eliminating germs or bacteria that are visible to
our eyes.
________3. is an inefficient sanitizer because it takes so much energy.
________4. Sanitizing with steam is expensive because of high energy costs, and it is
usually ineffective. Workers often mistake water vapor for steam, so the
temperature usually is not high enough to sterilize the equipment or surface.
________5. immersing small components (such as knives, small parts, eating
utensils, and small containers) into water heated to 82°C (l80°F) or higher is
another way to sterilize using heat

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a. Write TRUE if the statement is true and write False if the statement is false.

1. A broad spectrum disinfectant will kill all germs on hard surfaces.

2. When diluting disinfectant concentrates, It’s OK to use more disinfectant than
the label indicates, but not less.
3. Hot water is the most common method used in restaurants as sanitizing. this
method is effective?
4. Chemicals that are approved sanitizers are chlorine, iodine, and quaternary
ammonium
5. It’s bad to mix cleaners with disinfectants.

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Books

Skills for a Lifetime in TLE for grade 7 : Virginia Esmilla -Serado

Cariño C.E. and Lazaro A.S. (2009). 61 Muralla Street, Intramuros, Manila:
MINDSHAPERS CO., INC.

Online Sources

https://www.pinterest.ph/pin/503629170822711429/

https://www.google.com/search?
q=cleaning+and+sanitizing+images&tbm=isch&source=iu&ictx=1&fir=IrCVjg-_rwkWiM
%252CQyS_zDmqh51D3M%252C_&vet=1&usg=AI4_-
kTEctPBz8YD3BJE0UvTBZuddvotcA&sa=X&ved=2ahUKEwjD1IetuZLrAhU

Image done in CANVA softwareImage of bundt pan retrieved

fromhttps://imagesvc.meredithcorp.io/v3/mm/image?url=https%3A%2F
%2Fstatic.onecms.io%2Fwp-content%2Fuploads%2Fsites
%2F9%2F2017%2F03%2Fcuisinart-best-bundt-pans-FT-BLOG0217.jp

For inquiries or feedback, please write or call:

Schools Division Office- Marikina City

Email Address: [email protected]

191 Shoe Ave., Sta. Elena, Marikina City, 1800, Philippines

Telefax: (02) 682-2472 / 682-3989

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