Escuela San Gabriel de Colegio de San Gabriel
Arcangel Foundation, Inc. Arcangel of Caloocan
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COOKERY / F&B - GRADE 11
FOOD AND BEVERAGE SERVICES
Module 3 : Cleaning the Food Service Area
Warm Up!
Direction: Put number 1-6 to arrange the pictures in proper order.
Cleaning and Clearing the Food Service Areas
Cleaning and sanitizing are procedures in any food service operation that required time,
labor, energy, and chemicals. Proper and thorough cleaning and sanitizing in a food service
results in a maximum protection of employees and customers.
Principle of Cleaning
1. It is two-step process that occurs when a cleaning agent like detergents is put in contact
with a soiled surface.
2. There are factors that influence the cleaning process. Type of water, Water temperature,
Surface, Type of cleaning compound and Type of soil to be removed should be
observed when cleaning.
Principles of Sanitizing
Sanitizing is done immediately after cleaning. There are two methods of sanitizing
surfaces: (1)Heat sanitizing (2) Chemical sanitizing.
Precautionary and Sanitary Practices in Handling Food and Beverage
Employee Health and Personal Hygiene Attire
• Health examination
• Proper attire
1. Hand Washing Habits
• When starting to work in the kitchen and dining area
• When returning to work after a break
• When handling raw food materials
• When treating a cut or wound
• When coughing, sneezing, or smoking
• When handling waste both human and animals
• When using tools, utensils, and equipment
2. Other personal hygiene habits
Trim and clean fingernails regularly. Use a hair resistant (cap, hairnet, or
headband)
3. Cuts, abrasions, and employee illness
Cover with the waterproof bandage all cuts and abrasions.
Major Points in Sanitation of the Kitchen and Other Service Areas .
1
1. Equipment and Layout for Sanitary Operation
2. Handling and storage of food
3. Procedures for Washing Dishes, Utensils, and Equipment
Dishwashing by hands
Washing glasses.
Flatware
Hot water supply
Cleaning of equipment
Storage of clean dishes and utensils
4. Cleaning or rooms an d furniture
5. Elimination of vermin
6. Disposal of garbage and rubbish
Safety in food service
Accident prevention and safety education are standard procedures in food service
institutions. Here are some guidelines in making food service safe.
1. Ensure safely of the physical structure and equipment in food service.
2. Train workers on safe work practice.
3. Prevents slippery floors caused by careless spillage of liquids from receptacles or
containers or dropping of slippery bits of food or refuse on the floor. The rule to follow is:
any foreign substance, solid or liquid, should be immediately removed from the floor by
sweeping of mopping.
4. Maintain orderliness at all times: a place for everything and everything in its place.
5. Conformance with fire prevention and safety regulations and laws ensures safety at all
times.
ACTIVITY 1
Direction: Enumerate and explain the following: (Use separate sheet of paper to answer
your activities)
a. Factors that influences the cleaning process
b. Steps in washing the dishes
c. Sanitary Practices an Employee must do
d. Major Points in Sanitation of Kitchen and Other Service Areas
ACTIVITY 2
Direction: Answer the following questions comprehensively.
1. What are some guidelines in making food service safe?
2. Under what circumstances we should double hand washing be done?
3. Why are cleaning and sanitizing considered as important procedures in any food
service operation?
ACTIVITY 3
Direction: Create a video presentation of the following.
a. Proper Handwashing
b. Proper Lifting Procedure
ACTIVITY 4
2
Identify the following sentences, write your answer before each number.
1. A cleansing agents, solvents or any substance that remove foreign or soiling
material on surfaces.
2. Method of sanitizing that involves chemical.
3. Meat of sanitizing that uses high heat to kill harmful microorganisms.
4. It refers to wearing clean, washable clothing.
5. The most significant agent that spread foodborne microorganisms.
List down the Factors that affects the cleaning process.