BASIC EDUCATION DEPARTMENT
TECHNOLOGY AND LIVELIHOOD EDUCATION 10
Third Quarter
Activity 5
Name: Diana Harleth I. Martinez Score:
Grade Level & Section: JH10A Date: 03/09/2023
NARRATIVE REPORT
What is the presentation all about?
The video presentation is about the proper cleaning ang sanitizing of equipment, utensils, and facilities. It discusses
the two-step process of cleaning and sanitizing, the difference between the two and how, when, and why cleaning and
sanitizing should be done.
How do cleaning and sanitation of equipment and processing area done?
Cleaning and sanitation of equipment and processing areas are essential steps in preventing the spread of germs and
bacteria. The first step is a thorough cleaning, which requires water, soap or detergent, and energy. Water helps loosen food
and other items stuck to surfaces, and soap removes these particles and some microbes. Energy can be from water pressure
or scrubbing friction, which helps loosen food and microbes and exposes hidden bacteria. The water should be from an
approved source and warm to hot, about 10 degrees Fahrenheit, or as recommended on the label instructions of the cleaning
agent. Soap and water may not be enough for some types of dirty dishes or equipment, which may require free soaking or
repeated washing. After cleaning, any surface of dishes, utensils, or equipment that comes into contact with food should be
rinsed and sanitized.
Sanitizing is done after washing and rinsing are completed. There are two ways to sanitize dishware and equipment:
mechanically through a dishwashing machine or manually using a 3-compartment sink. Heat sanitizer uses hot water with a
final rinse temperature of 180 degrees Fahrenheit when the water exits the machine. Chemical sanitizers can also be used,
but it is important to use only approved chemicals and review the manufacturer's instructions for use. Chemical sanitizer
concentrations should be checked at least once during each meal for chemical dish machines and 3-compartment sinks. The
concentration of the sanitizer should be based on the type of sanitizer and checked with a test strip, as each type of sanitizer
requires a different concentration to be effective. Checking the concentration is important in ensuring the sanitizer is
effective in preventing the spread of germs and bacteria.
Is there any application of safety measures that you have observed?
The first step in removing germs/bacteria on a surface is a thorough cleaning, which requires three main components: water
to wash and rinse, soap or detergent, and energy. It is essential to use potable water for cleaning purposes and warm to hot
water temperature as recommended on the label instructions of the cleaning agent. The manual cleaning process should start
with fresh soapy water in a sink or designated pail and end with rinsing of the work surface. Additionally, it is recommended
that clean linens be kept in a separate area from those used in other areas of the facility.
Sanitizing is done after washing and rinsing are completed, and food contacts on your surfaces are sanitized to prevent
foodborne illnesses. Mechanical sanitizing with high temperatures or chemicals can be used. For mechanical sanitizing, the
final hot water sanitizing rinse temperature will vary depending on the type of machine, and a final rinse temperature of 180
degrees Fahrenheit when water exits the machine is typical. On the other hand, chemical sanitizer concentrations should be
checked at least once during each meal for chemical dish machines and three-compartment sinks. The proper concentration
for food contact safety says is based on the type of sanitizer. There are three types of chemical agents used in food service
sanitizers: quaternary ammonium or quats, chlorine, and iodine. Each has different characteristics and requires a different
concentration to be effective and a different test strip for checking accuracy. The best way to ensure the sanitizer is effective
is by checking it with the test strip.
What cleaning supplies and materials have they used?
The cleaning supplies and materials used for thorough cleaning includes water, soap or detergent, and energy. The
water used should be potable and warm to hot and changed when there are visible food particles in the solution. Soap helps
to loosen food particles and remove some microbes. Energy can come from the water pressure in the dish machine or
scrubbing friction from hands. Sanitizing can be done mechanically through a dishwashing machine or manually using a 3-
compartment sink and can be achieved through high temperatures or chemical agents such as quaternary ammonium,
chlorine, or iodine. Chemical concentrations should be checked with specific test strips for each type of agent, and sanitizing
should be done after cleaning to prevent foodborne illnesses. Proper documentation and verification of cleaning and
sanitizing are also important.
TLE 10 – FOOD PROCESSING
