Name: Jonah S.
Carpentero
Date: ____________________
Learning Area: TLE
Learning competency: LO2.0 Use tools, equipment Code: TLE: AFFP9- Quarter: 2
instruments and utensils by following the standard procedures UT-0b-2
LO2.4 Follow standard procedure in sanitizing tools,
equipment, and utensils
I. Objectives: At the end of the lesson, learners are expected to:
1. Define sanitizing;
2. Identify the methods and list the procedures in sanitizing
3. Value the importance of sanitizing
II. Subject Matter:
a. Topic: Procedures in sanitizing tools, equipment, instruments and utensils
b. Reference: TLE 7 Learning Module
[Link]
c. Materials: Laptop, Activity sheets, bondpaper
d. Instructional Strategies:
1. Power point presentation
2. Video presentation
3. Groupings
4. Oral participations and discussions
III. Procedure:
PRELIMINARY ACTIVITIES
MOTIVATION Activity 1: Guess Me!
The teacher will show three (3) pictures
and the students will have to guess the word. This
activity aims to guide the learners as to what could
be the lesson for the day.
UTENSILS
10 sils=
SANITIZING
zing=
PROCEDURE
=
Objectives:
After the presentation of the topic, the teacher will
1. Define sanitizing;
let the students read the objectives.
2. Identify the methods and
list the procedures in sanitizing
3. Value the importance of sanitizing
LESSON PROPER
Activity 2 Video Presentation (2-minute)
STUDENT’S POSSIBLE ANSWER
1. Scrape left over food
2. Wash dishes with hot soapy water
3. Rinse dishes
4. Sanitized with hot water and
Before the video presentation, the teacher will approved sanitizer
group the class in two (2) and let the students list 5. Air dry.
down the procedures in sanitizing based on the
video. And let the student read out their output in
front. One representative per group. Sanitizing – the reduction of bacteria to safe
levels (set by public health standards) to
What is sanitizing? decrease the risk of infection; may not kill all
Very Good! viruses.
How do we sanitize tools? We sanitize using chemical agent or heat.
We sanitize using chemical agent or using hot water
between 170-180° to reduce the number of bacteria
to safe levels on food-contact surfaces it can be
applied in dishes, glassware, utensils, cutting boards,
pots, and pans.
What is the common chemical sanitizing agent that Chlorine.
you used at home?
Very Good!
Chlorine is highly effective and
Why is chlorine considered as the most common relatively inexpensive.
chemical sanitizing agent?
Sanitizing solution can be prepared by
How do we prepare sanitizing solution using mixing 1 tablespoon unscented chlorine
chlorine? bleach in 1 gallon of warm
Aside from chlorine, what are other chemical Variety of answer.
sanitizing agents you know?
1. Chlorine (Bleach)*
Concentration: 50 to 100 ppm
Chlorine based sanitizers are the most
commonly used sanitizers. They are
effective against all bacteria and are fairly
inexpensive. Bleach is less effective in hot
water and works best at a temperature
range of 55°F-75°F.
2. Quaternary Ammonia (QUAT, QAC)
Concentration: Per manufacturer’s
instruction
Quaternary ammonium compounds in
diluted form are odorless, colorless, and
nontoxic. Advantages of QAC’s are that
they leave a residual antimicrobial film, are
stable at high temperatures, and are more
effective in the presence of organic
materials than chlorine (they are less
affected by light soil than are other
sanitizers). Longer contact time is needed
with this sanitizer, since it is slow-acting
against some common spoilage bacteria.
3. Iodine
Concentration: 12.5 to 25 ppm
Iodine compounds or iodophors are fast-
acting and effective against all bacteria.
They are relatively nontoxic, non-irritating
to skin, and stable. Iodophor solutions may
stain porous surfaces and some plastics.
There are three methods of using heat to sanitize
surfaces – steam, hot water, and hot air. Hot water
is the most common method used in restaurants.
Lecture/Discussion on procedure of sanitizing
Procedure in sanitizing
Step 1. Preparation or Pre-cleaning
Removing loose dirt and food particles
Rinse with warm, potable water
Step 2. Cleaning
Wash with hot water (60 degrees) and
detergent
Rinse with clean potable water.
Step 3. Sanitizing (bacteria-killing stage)
Treat with very hot, clean potable water
(75degrees) for at least 2 minutes.
Apply sanitizer as directed on the label.
Step. 4. Air drying
- The most hygienic way to dry equipment
is in a draining rack.
How many times should we sanitize our tools used in
food processing? For food establishment, it should be daily.
For household use, can be once a week.
APPLICATION:
Group the class according to their talents/abilities. RUBRIC
Ask them to: SCORE CRITERIA
1. Compose and sing about the lesson 5 Creatively and neatly done
2. Make a poster about the lesson showing much relevance to the
3. Role play related to the lesson given topic.
4 Creatively done and neatly enough
The students will be given 10 minutes to with relevance to the given topic.
come up with their presentation.
3 Creatively done and neat enough
but no relevance to the given
topic.
2 Simply done and neat enough but
not so relevant to the given topic.
1 Poorly done and irrelevant to the
topic
GENERALIZATION:
Why is it important to sanitize tools, utensils, It is important to sanitize tools, utensils and
equipment used in food processing? (Values) equipment to prevent the growth of bacteria
thus ensuring once safety.
- helps to prevent pest infestations.
- helps your business stay compliant with food
safety laws and regulations
EVALUATION: Multiple Choice
1. The reduction of bacteria to safe levels (set by public health standards) to decrease the risk of
infection.
a. Cleaning b. Sanitizing c. disinfecting d. all of the above
2. What is the cheapest and easiest way to sanitize through heat?
a. Hot water b. Hot air c. Steam d. none of these
3. It is the most commonly used chemical sanitizing agent, since it is highly effective and
relatively inexpensive.
a. Chlorine b. Iodine c. Quaternary Ammonia d. none of these
4. Why is it important to sanitize tools, utensils, equipment used in food processing?
a. helps to prevent pest infestations
b. to prevent the growth of bacteria thus ensuring once safety
c. both A and B.
d. none of these
5. The final step in sanitizing tools.
a. Preparation / pre-cleaning b. Cleaning c. Air Drying d. none of these
ASSIGNEMENT: Activity – Sanitizing Spoon and Fork
Do a video presentation on how to sanitize Spoon and Fork at home following the proper
procedure.
Rubric for Video Presentation
Excellenc Very Satisfactory Fair Poor
e Satisfactory
5 4 3 2 1
Lesson Relativity
Content (Language is used
properly and effectively; Images
and/ or graphics relate well to
content)
Technical Aspect (Camera is
stable, smooth movement, video is
edited effectively and flows well)
Prepared by:
JONAH S. CARPENTERO
Teacher 1
Checked by:
NENITA R. RIVERA
Secondary School Principal - III
[Link]
[Link]
[Link]
while-at-home
Cleaning – is process of removing germs, dirt, and impurities from surfaces or objects using soap and
water.
Sanitizing - lowers the number of germs on surfaces or objects to a safe level, as judged by public
health standards or requirements using chemical sanitizers or heat.
1. Remove detachable parts, such as blades, plastic or wooden handles, and screens.
2. Wash dishes, pots, pans, and utensils and detached parts in hot, soapy water. Use a brush, if
necessary.
3. Rinse in clear water after washing.
4. Place items in a wire basket or other container and immerse them in a sanitizing solution.
Sanitizing solution can be prepared by mixing 1 tablespoon unscented chlorine bleach in 1
gallon of warm (not hot) water. Hot water causes the bleach to dissipate, weakening the
solution.
5. Air-dry dishes in a clean and sanitized dish rack. Using a dishtowel could recontaminate the
dishes.
Sanitizing solution can be prepared by mixing 1 tablespoon unscented chlorine bleach in 1 gallon of
warm (not hot) water. Hot water causes the bleach to dissipate, weakening the solution.
Chlorine is the most commonly used chemical sanitizer agent, since it is highly effective and
relatively inexpensive.
Procedure in sanitizing
Step 1. Preparation or Pre-cleaning
Removing loose dirt and food particles
Rinse with warm, potable water
Step 2. Cleaning
Wash with hot water (60 degrees) and detergent
Rinse with clean potable water.
Step 3. Sanitizing (bacteria-killing stage)
Treat with very hot, clean potable water (75degrees) for at least 2 minutes.
Apply sanitizer as directed on the label.
[Link]
mode-only/fact-sheets/sanitizer-fact-sheet/
There are three acceptable types of sanitizer solutions for use in a food establishment.
4. Chlorine (Bleach)*
Concentration: 50 to 100 ppm
Chlorine based sanitizers are the most commonly used sanitizers. They are
effective against all bacteria and are fairly inexpensive. Bleach is less effective in
hot water and works best at a temperature range of 55°F-75°F.
*Do not use splashless, scented or non-chlorine/color safe bleach
5. Quaternary Ammonia (QUAT, QAC)
Concentration: Per manufacturer’s instruction
Quaternary ammonium compounds in diluted form are odorless, colorless, and
nontoxic. Advantages of QAC’s are that they leave a residual antimicrobial film, are
stable at high temperatures, and are more effective in the presence of organic
materials than chlorine (they are less affected by light soil than are other sanitizers).
Longer contact time is needed with this sanitizer, since it is slow-acting against
some common spoilage bacteria.
6. Iodine
Concentration: 12.5 to 25 ppm
Iodine compounds or iodophors are fast-acting and effective against all bacteria.
They are relatively nontoxic, non-irritating to skin, and stable. Iodophor solutions
may stain porous surfaces and some plastics.
Follow manufacturer’s label instructions; using sanitizers above recommended
concentrations does not sanitize better and may actually corrode equipment. High
concentrations can be unsafe and leave an odor or bad taste on surfaces.
A suitable testing method must be available and used regularly to ensure correct sanitizer
levels throughout the day. Every establishment must have appropriate sanitizer test kits
available to monitor the sanitizer’s concentration.
Effectiveness
There are three factors that influence the effectiveness of chemical sanitizers.
1. Concentration — not using enough sanitizing agent will result in an inadequate
reduction of microorganisms. Using too much sanitizing agent can be toxic.
2. Temperature — generally chemical sanitizers work best at temperatures between
55°F (13°C) and 120°F (49°C). (See manufacturer’s recommendations for specific
temperatures.)
3. Contact time — to effectively kill microorganisms, the cleaned item must be in
contact with the sanitizer (either heat or approved chemical) for the recommended
length of time.
How to Sanitize
There are three ways to properly sanitize. Surfaces must be cleaned before they can be
sanitized. Sanitizer solution (regardless of the type used) must be available in every work
area for equipment such as meat slicers, counters, food preparation tables, cutting boards
and utensils.
1. Buckets/Containers
o Buckets that are easily identifiable (e.g. red buckets) and not used for any
other purposes do not require labels. Buckets that are not easily identifiable
must be labeled (“sanitizer,” or the name of the chemical).
o Store buckets below and away from foods and food contact surfaces.
o Keep wiping cloths stored in bucket with sanitizer solution when not being
used.
o Replace solutions when the concentration gets weak or when the solution
becomes cloudy.
o Designate a separate sanitizer bucket strictly for raw animal product(s) where
needed.
2. Spray Bottles
o Properly label spray bottle(s) (“sanitizer,” or name of chemical).
o Never spray around open food and only where foods are protected with an
impermeable cover.
o Replace solutions when the concentration gets weak or when the solution
becomes cloudy.
o Allow for the appropriate contact time before wiping off.
3. Wipes
o Purchase wipes with the appropriate concentration for use in food
establishments and approved for use on food contact surfaces.
o Allow for the appropriate contact time and let air dry.
RUBRIC
SCORE CRITERIA
5 Creatively and neatly done
showing much relevance to the
given topic.
4 Creatively done and neatly enough
with relevance to the given topic.
3 Creatively done and neat enough
but no relevance to the given
topic.
2 Simply done and neat enough but
not so relevant to the given topic.
1 Poorly done and irrelevant to the
topic
