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10Technology and
Livelihood Education
Food (Fish) Processing
Quarter 2 - Module 2
Preparation of Sanitizing Solution
Cleaning and Sanitizing Equipment
 Introduction

This Self Learning Module were designed and written to help you prepare the cleaning and
sanitizing solution for cleaning and sanitizing equipment and processing/packaging area to
meet the workplace requirements. The scope of these learning materials focuses on the many
different learning situations. Moreover, the language used recognizes the diverse vocabulary
level of learners. The lessons are also arranged following the standard sequence of the
course. Hence, the order in which you read them can be changed to correspond with the
textbook you are now using.

The SLM contains:

Lesson 6: Clean and Sanitize Equipment and Processing/Packaging Area
(TLE_AFFP9-12CS-IIIa-e-1)

It is divided into two sub lessons, namely:

Lesson 1.1 – Preparation of Sanitizing Solution

Lesson 1.2 – Cleaning and Sanitizing Equipment and Processing/Packaging Area
to meet Workplace Requirements

After going through this SLM, you are expected to:

1. prepare a mixture of sanitizing solution, as necessary, according to workplace
requirements and application; and
2. follow the procedures in cleaning and sanitizing equipment and
processing/packaging area according to workplace requirements and
manufacturer’s specifications.

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 Pretest

Directions: Read and analyze each item carefully. Write the letter of the correct answer on a
separate sheet of paper.

1. What is the proportion of water to chlorine for a hand dip solution?

A. 5 gals.to 108 ml C. 5 gals. to 125 ml
B. 5 gals. to 54 ml D. 5 gals to 27 ml

2. How many gallons of water used in cleaning equipment?

A. 5 B. 4 C. 3 D. 2

3. 5 gallons of water to 27 ml of chlorine is the proportion used in sanitizing _____.

A. hand dip C. floor
B. equipment D. water for washing vegetables

4. What is the amount of time in contact with the surface in sanitizing the floor?
A. 5 mins. B. 10 mins. C. 15 mins. D. 20 mins.

5. How many volumes of chlorine is used in sanitizing the floor?

A. 125 ml B. 27 ml C. 108 ml D. 54 ml

6. In cleaning equipment with oil or fats, what is the required cleaning solution?
A. Hot water B. cold water C. tap water D. all of these

7. Cleaning is to detergents; sanitizing is to__________.

A. contaminants B. deodorant C. disinfectants D. emulsifiers

8. Which of the following is commonly used sanitizer in Food Processing?

A. chlorine B. vinegar C. sodium chloride D. calcium chloride

9. Which kind of water should be used for food processing?

A. drinking water B. freshwater C. potable water D. tap water

10. What is SSOP?

A. Sanitation Standard Operating Procedures
B. Sanitation Standard Open Procedures
C. Sanitation Specific Operating Procedures
D. Sanitation Standard Operating Process

11. One of the Workplace requirement is to follow procedures and safe work practices;
A. True B. False C. either true or false D. none of these

12. When we buy equipment or machine, where can we find the manufacturer’s
specifications?
A. manual B. soft copy C. hard copy D. all of these

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13. Where should we store cleaned and sanitized equipment?
A. clean and dry storage areas C. refrigerator
B. cabinet D. mega box

14. What should we do to let the cleaned and sanitized equipment dry?
A. place under the heat of the sun
B. air dry or wipe with a clean cloth
C. hang it
D. dry it with the use of an electric fan

15. It gives the size of the equipment or tool in terms of length and width.
A. capacity B. dimension C. volume D. weight

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 Lesson
Preparation of Sanitizing Solution

While we are experiencing a pandemic now, the CoVid 19, the only thing that we can do to
fight against this virus is by making ourselves and surroundings clean and sanitize while
dealing with other people. SANITIZING = REDUCE GERMS, the reduction of bacteria to safe
levels (set by public health standards) to decrease the risk of infection.

There's a big difference between cleaning and sanitizing. Cleaning removes food and other
types of soil from a surface such as a countertop or a plate. Sanitizing reduces the number
of pathogens on that clean surface to safe levels. ... Surfaces must be cleaned,
rinsed, sanitized, and allowed to air dry.

The fact is, to effectively sanitize or disinfect an area, you have to remove the dirt and debris
from a surface first. That means cleaning first, THEN sanitizing or disinfecting. That's
because these products can't effectively penetrate through dirt and debris to do their work.

Chlorine is both an inexpensive and effective disinfectant if it is used properly. Improper use
of chlorine could lead to incomplete sanitization or contamination of produce with excess
chlorine.

Study the table below

Area to be sanitized Volume of Water Volume of Amount of Time in

Chlorine contact with the
surface
Hand Dip 5 gallons 108 ml 2 – 5 minutes
Equipment 5 gallons 54 ml 2 – 5 minutes
Floor 5 gallons 125 ml 20 minutes
Water for Food processing 5 gallons 27 ml 2 – 5 minutes
for washing vegetables

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 A. Cleaning and sanitizing equipment and processing/packaging area

1. For equipment
This chart shows some guidelines to be followed in the proper cleaning and sanitizing of
equipment:

Brush and scrub the

Wash the surfaces parts (hinges, cranks, Flush again with tap
thoroughly with water
and detergent to remove
and corners) where dirt water until suds are
like grease and other removed.
dirt.
sediments accumulate.

Soak equipment in
sanitizing solution for Air dry equipment or wipe Store equipment in clean
two to five minutes then with a clean cloth to dry. and dry storage areas
rinse with tap water.

For processing/packaging area

Scrape the food soil from the working table, sinks and floor

Wash thoroughly with a detergent solution.

Rinse thoroughly with warm water

Sanitize the area for 10-20 minutes.

Workplace Requirements

Every Food (Fish) Processing facility should have written Sanitation Standard Operating
Procedures (SSOPs) for completing sanitataion activities. This provide specific instructions as
to how to complete each sanitation activity. It is important that tjhe area are free from garbage,
debris, fith, and potentially infectious materials.

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Take note of the following reminders:

➢ Follow procedures and safe work practices.

➢ The process flow in the Processing/Packaging area should be arranged to prevent
product contamination.
➢ The premises should promote safe and hygienic condition.
➢ The walls, floors, ceilings, windows should be kept clean and withstand cleaning
methods. Open windows should be screened.
➢ Floors should have adequate fall and well-designed drainage to minimize
contamination.
➢ Doors should normally be closed or screened to prevent pest entrance.
➢ Lighting should be adequate and safe from breakage to prevent glass splinters in the
products.
➢ Check product labels and Material Safety Data Sheets(MSDS) to know potential
hazards and safe work practices for all cleaning and disinfecting products to be used.
➢ Wear Personal Protective Equipment (PPE)
➢ Use cleaning products appropriate for your workplace.
➢ Use germicides or diluted bleaches (e.g. sodium hypochloride) to disinfect areas as
required.
➢ Wash hands regularly and thoroughly.
Interpreting Manufacturer’s Specifications
Food processing equipment when sold are provided with a manual containing the
manufacturer’s specifications. A necessary reminder to the processor in the form of a sticker
or warning label attached to then equipment itself as an assurance that the
equipment/machine or tool is in excellent condition and has passed the a quality control
standards.

The specifications usually gives a detailed description of the equipment – dimensions,

materials, and other relevant information regarding the equipment or machine.

Dimension – give the size of the equipment or tool in terms of width and length.

Capacity – specifies the amount which a device can contain as in boilers, cookers or steamers
or weighing scale.

The manufacturer’s specifications are usually contained in the manual, which accompanies in
the equipment. The food processor must thoroughly read and understand all the information
contained in the manual especially if the the equipment is to be operated via electric power.It
is also important also important to know these information:

1. Basic safety precautions to follow when using the equipment

2. Warning labels which specify how to prperly operate an equipment
3. Instructions on the proper care and correct operation of the equipment/machine

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 Learning Activities

Activity 1: Cloze Test

Directions: Fill in the blank with an appropriate word/s from the box to complete the paragraph
related to the manufacturer’s specifications. Write your answer on a separate
sheet of paper.

Food processing _________when sold are provided with a _______ containing the
manufacturer’s _________. A necessary reminder to the ________ in the form of a sticker or
warning _______ attached to then equipment itself as an _________ that the
equipment/machine or tool is in ________ condition and has _______ the _______ control
_________. Learning Activities

a. equipment d. processor g. excellent

b. manual e. label h. passed
c. specifications f. assurance i. quality
j. standards

Activity 2: Take the Correct Steps

Directions: Put the steps for proper cleaning and sanitizing of equipment in order by writing
the number on the space provided.
________A. Brush and scrub the parts (hinges, cranks, and corners) where dirt like grease
and other sediments accumulate.
________ B. Wash the surfaces thoroughly with water and detergent to remove.
________ C. Soak equipment in sanitizing solution for two to five minutes then rinse with tap
water.
_________D. Flush again with tap water until suds are removed.
_________ E. Sanitize the area for 10-20 minutes.
_________ F. Rinse thoroughly with warm water.
_________ G. Scrape the food soil from the working table, sinks and floor.
_________ H. Store equipment in clean and dry storage areas.
_________ I. Air dry equipment or wipe with a clean cloth.
_________ J. Soak equipment in sanitizing solution for two to five minutes then rinse with
tap water.

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General Directions: Perform the following at home with the help and guidance of adult
members of the family. Using your mobile phone take a video on how you perform the
activities and send it via messenger.

Activity 3: Making Sanitizing Solution

Directions: Make a sanitizing solution following the given procedure. Your performance and
output will be rated using the given rubric

Materials:
• 9 cups of water
• 1 cup of Zonrox bleach
• Empty bottle
• basin
Procedure:
1. Wear skin protection and consider eye protection for potential splash hazards.
2. Ensure adequate ventilation.
3. Prepare the basin, pour 9 cups of water.
4. Add 1 cup of Zonrox bleach.
5. Mix thoroughly. Then place in bottles.
6. Label. (Follow the format below).

Directions: Make your own label of your output sanitizing solution following the format.

1. Brand Name
2. Name of the product
3. Ingredients
4. Complete Company Name and Address
5. Net weight

https://tinyurl.com/y374axue

Note: The output can be used as sanitizers or disinfectants in the house.

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Scoring Rubric for Sanitizing Solution:

5 4 3 2
Excellent Best Better Poor

Participation Have/has Have/has very Have/has very Have/has no

and Attitude excellently satisfactorily satisfactorily participation at
towards work participated and participated participated all and no
was able to submit and was able and was able outputs
output on time to submit to submit submitted
output 3rd day output 5th day
after the after the
deadline deadline
Performance Performed Performed very Perform it Perform it poorly
level excellently the satisfactorily satisfactorily
assigned activity

Reflection

Directions: Complete the 3-2-1 Chart on how you prepare the cleaning and sanitizing solution
for cleaning and sanitizing equipment and processing/packaging area to meet the
workplace requirements. The scope of these learning materials focuses on the
many ways and procedures relative to cleaning and sanitizing. Write your answers
on a separate sheet of paper.

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 Posttest

Directions: Choose the letter of the correct answer. Write the chosen letter on a
separate sheet of paper.

1. What is the proportion of water to chlorine for a hand dip solution?

A. 5 gals.to 108 ml C. 5 gals. to 125 ml
B. 5 gals. to 54 ml D. 5 gals to 27 ml
2. How many gallons of water used in cleaning equipment?
A. 5 B. 4 C. 3 D. 2

3. 5 gallons of water to 27 ml of chlorine is the proportion used in sanitizing ___.

A. hand dip C. floor
B. equipment D. water for washing vegetables

4. What is the amount of time in contact with the surface in sanitizing the floor?
A. 5 mins. B. 10 mins. C. 15 mins. D. 20 mins.

5. How many volumes of chlorine is used in sanitizing the floor?

A. 125 ml B. 27 ml C. 108 ml D. 54 ml

6. In cleaning equipment with oil or fats, what is the required cleaning solution?
A. hot water B. cold water C. tap water D. all of these

7. Cleaning is to detergents; sanitizing is to__________.

A. contaminants B. deodorant C. disinfectants D. emulsifiers

8. Which of the following is commonly used sanitizer in Food Processing?

A. chlorine B. vinegar C. sodium chloride D. calcium chloride

9. Which kind of water should be used for food processing?

A. drinking water B. freshwater C. potable water D. tap water

10. What is SSOP?

A. Sanitation Standard Operating Procedures
B. Sanitation Standard Open Procedures
C. Sanitation Specific Operating Procedures
D. Sanitation Standard Operating Process

11. One of the Workplace requirement is to follow procedures and safe work practice;
A. True B. False C. either true or false D. none of these

12. When we buy equipment or machine, where can we find the manufacturer’s
specifications?
A. manual B. soft copy C. hard copy D. all of these

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13. Where should we store cleaned and sanitized equipment?
A. clean and dry storage areas C. refrigerator
B. cabinet D. mega box
14. What should we do to let the cleaned and sanitized equipment dry?
A. place under the heat of the sun C. hang it
B. air dry or wipe with a clean cloth D. dry it with the use of an electric fan
15.It gives the size of the equipment or tool in terms of length and width
A. capacity B. dimension C. volume D. weight

12
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Activity 1
PreTest PostTest
a. equipment
1. A b. manual 1. A
2. A c. specifications 2. A
3. C d. processor 3. C
4. A e. label 4. A
5. B f. assurance 5. B
6. A g. excellent 6. A
7. C h. passed 7. C
8. A i. quality 8. A
9. D j. standards 9. D
10. A 10. A
11. A 11. A
12. A Activity 2 12. A
13. A 13. A
A. 2 14. B
14. B B. 1
15. A 15. A
C. 4
D. 3
E.
F.
G.
H. 6
I. 5
J.
Activity 3
A. Students are expected to
perform the activity and have
an output.
B.
1. Answers of the students may
vary
2. Sanitizing solution
Zonrox Bleach & water
3. Answers of the students may
vary
4. 250 ml
Reflection:
Answers of the students may vary.
Answer Key
Books:
Delantar, Zenaida R., Andrea H. Lorenzo. 2014. Food (fish) Processing K to 12 Basic
Education Program Learners Module Grade 10. Central Office: Department of
Education, pp. 127, 136-137, 150-154

Websites:

https://cfmatl.org/wp-content/uploads/2020/03/SERVE-SAFE.-CleaningvsSanitizing.pdf

https://www.thespruce.com/definition-disinfecting-sanitizing-cleaning-4799721

https://octoclean.com/blog/difference-between-cleaning-sanitizing-disinfecting/

Published by the Schools Division Office of Surigao City

Schools Division Superintendent: Karen L. Galanida
Assistant Schools Division Superintendent: Florence E. Almaden

Development Team
Writer : Nancylou M. Concha
Editor : Christinamae B. Galve
Evaluators : Arthur A. Jamera, Vilma L. Gorgonio, Juliet M. Badajos
Illustrators : Lady Faith D. Reroma, Neil W. Maca, Achilles C. Zerda
Management Team : Karen L. Galanida
Florence E. Almaden
Carlo P. Tantoy
Noemi D. Lim

Printed in the Philippines by Schools Division Office of Surigao City

Department of Education – Caraga Region XIII-Division of SURIGAO CITY
Office Address: M. Ortiz Street Brgy. Washington, Surigao City, Surigao Del Norte
Philippines
Telefax: (086) 826-1268, (086) 826-3075, (086) 826-8931
E-mail Address: [email protected]

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