MANUEL S.
ENVERGA UNIVERSITY FOUNDATION
On Autonomous Status
BASIC EDUCATION DEPARTMENT – JUNIOR HIGH SCHOOL
Lucena City, Philippines
LESSON 2:
Cleaning and Sanitizing Agents
Technology and Livelihood Education
Cookery (Exploratory Course)
September 05, 2022
10:35-11:35 AM
Let’s warm-up!
How to prevent from diseases or illnesses
caused by foods?
How to prevent from diseases or illnesses
caused by foods?
Learning Objectives
Most Essential Learning Competency:
2. Select various types of chemicals for cleaning and sanitizing
kitchen tools, equipment, and paraphernalia.
Learning Objectives:
2.1. Differentiate cleaning and sanitizing.
2.2. Identify the types of chemical for cleaning and sanitizing
kitchen tools, equipment, and paraphernalia.
2.3. Select various types of chemicals for cleaning and sanitizing
kitchen tools, equipment, and paraphernalia.
2.4. Recognize the importance of cleanliness.
Cleaning Sanitizing
• The process of removing food and • Done using heat or
other types of soil from a surface chemicals.
such as dish, glass, or cutting
board.
• Done with the cleaning • The item should be
agent that removes food soil cleaned before
and other substances. sanitizing.
To reduce the
To remove the dirt.
number of bacteria.
Let’s warm-up!
Directions: Match the picture of cleaning or
sanitizing agent in Column A to the kitchen
tool or equipment in Column B.
Column A Column B
1 i
ii
iii
3
iv
Detergents
• Comes in liquid or paste
form;
• contains surfactants that
can easily penetrate and
soften the dirt; and
• used in cleaning tableware,
work surfaces, and
cooktops.
Cleaning Agents
Solvent Cleaners
• Also known as degreasers;
• alkaline-based and contain
grease-dissolving agents;
and
• best in cleaning utensils
with burned food and
greasy surfaces.
Cleaning Agents
Acid Cleaners
• With PH ranging from 1-6;
• used to remove inorganic
deposits such as scaling;
and
• stubborn dirt and stains that
cannot be removed by
detergents.
Cleaning Agents
Abrasive Cleaners
• They remove the need for
'elbow-grease' as they are
strong enough to remove
the dirt without excessive
efforts;
• can come as either a
powder or a liquid; and
• designed to remove heavy
duty dirt in small areas.
Cleaning Agents
Why is cleaning important?
1. Health and Safety
2. Maintenance and Cost
3. Reputation and Revenue
Application of Heat/Thermal Sanitizing
• Done through air drying,
boiling, scalding tableware,
or steaming; and
• Food service establishments
use hot water at 180 F for 30
seconds.
• 180 F hot air for 20 minutes
• 170 F steam for 15 minutes
or 200 F for 5 minutes
Sanitizing Agents
Exposing to Radiant Energy
• Seldomly used because of
high cost or being
expensive.
Sanitizing Agents
Using Chemical Sanitizers
• Good disinfectants for kitchen
tools, equipment, and
premises;
• examples are chlorine, iodine,
and quaternary ammonium
compounds;
• concentration, contact time,
and temperature must be
taken into consideration
when used; and
• for best results, follow the
manufacturer’s directions
Sanitizing Agents
Using Natural Materials
• Vinegars – 99% bacteria,
82% molds, and 80% viruses
• Lemon juice – most
bacteria
• Borax/Sodium borate with a
pH level of 9.5
Sanitizing Agents
Why is sanitizing important?
1. To eliminate/reduce the microorganisms like bacteria,
viruses, and molds.
2. To prevent the spread of infection.
Pictures
• [Link]
• [Link]
content/uploads/2022/05/VectorState_WhatAreAbrasiveCleaners_ScrubbingPowderStainlessSteelSink-[Link]
• [Link]
• [Link]
• [Link]
1.1.0&q=45&auto=format&w=1200&h=1200.0&fit=crop
• [Link]
• [Link]
• [Link]
• [Link]
• [Link]
• [Link]
• [Link]
[Link]
• [Link]
[Link]/images?q=tbn:ANd9GcRJAhvnIgBBeym_5541EGL0XDAq8PQBfnrWq07WKg5ZWMJAun9pu4GN9XtnZegsELtSb
WM&usqp=CAU
References
(Pictures)
• [Link]
• [Link]
content/uploads/sites/15/2020/04/212513.085_CLB_LBL_VBS_REG64_frtnotop_0619_19-06-19-0713_960_cropped.png
• [Link]
acid+[Link]
• [Link]
• [Link]
id1249328818?k=20&m=1249328818&s=612x612&w=0&h=BsL7CljqzR6TJQCaYOg3k6oLlUX3pDDObrLj3Kiu7-A=
• [Link]
• [Link]
• [Link]
• [Link]
09a3292f711d?max=250&quality=80&_mzcb=_1649148331752
• [Link]
[Link]
• [Link]
Online and Book
• [Link]
cleaning#:~:text=Acid%2Dbased%20cleaners%20are%20used,more%20effectively%20than%20neutral%20che
micals.
• [Link]
• [Link]
f,switches%2C%20remotes%2C%20and%20toys.
• Bello, A. D. (2016). Technology and Livelihood Education 7/8 (2016 ed.). Phoenix.
Let’s practice!
A. Directions: Look at the pictures on the next slides. Decide
if these should be cleaned or sanitized, and select the
cleaning or sanitizing agents from the choices to be used.
Cleaning and Sanitizing Agents
Dishwashing Liquid Solvent Cleaner Acid Cleaner
Boiling Water Vinegar Hot Steam
1
2
3
4
5
Let’s practice!
B. Directions: Give the importance of cleaning and
sanitizing and explain.
6. Importance of Cleaning
7. Explanation (Cleaning)
8. Importance of Sanitizing
9. Explanation (Sanitizing)
10. Realization about cleaning and sanitizing.
Summary
• Cleaning is the removal of food particles in the kitchen
tool or utensils.
• Sanitizing means elimination of microorganisms.
• Cleaning could be done through the use of detergents,
acid, abrasive, and solvent cleaners.
• Sanitation could be done through heat, radiation,
chemical sanitizers, and natural materials.
• Cleaning should be done first before sanitizing.
