Preparing equipment, tools and utensils, module 1

CLEANING AND SANITIZING THE DIFFERENT EQUIPMENT, APPARATUS,
TOOLS AND UTENSILS

CLEANING TACTICS

 Always follow the manufacturer’s directions in cleaning equipment.

 Clean any equipment used to prepare food as soon as possible after
use to prevent bacteria growth. For the same reason, wipe all of the
outer surfaces regularly with a damp cloth.

 The easiest way to keep the equipment clean is to wipe up spatters
when surfaces are still warm — and before they have a chance to bum
on. Keep a damp sponge or clot handy while you work so that you can
wipe up as you go along.

 Once a month or after a major cooking session, wash all removable
parts of the equipment in hot sudsy water. Give the whole surface of
the equipment a good wipe down with a nonabrasive cleaner.

CLEANING OF UTENSILS
The soil may be loosened from the utensils by scraping and then soaking

them in one compartment of sink (well-filled with hot water, previous to the time
of washing). After the surface soil has been removed from the utensils, the sink
is drained and refilled with hot water to which a washing compound is added.

The utensils are:
1) washed in the hot detergent solution in the first compartment
2) rinsed in the second compartment
3) the outlet or inlet of which are adjusted so as to keep the water level constant if

hot water is kept running throughout the process; and
4) sanitized in the third compartment.

There are several methods for sanitizing utensils. One recommended
method is by immersing them for at least one minute in a lukewarm chlorine
bath containing a minimum of 50 parts per million (ppm) of available chlorine.
Utensils must be thoroughly cleaned for a chlorine rinse to be an effective
germicidal treatment. Another method of sanitizing utensils is the immersion in
clean soft water of at least 170°F for 1 minute.

Utensils may also be successfully sanitized by subjecting them to live
steam in an enclosed cabinet after washing. The hot utensils should be air dried
before being stacked upside down on racks or hung for storage.

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CLEANING EQUIPMENT
While each piece of equipment has different cleaning requirements, there

are some basic principles that are common to all equipment. These include:
 ensure power is turned off and power cords are disconnected;
 gas equipment should have the gas turned off and the pilot lights
extinguished;
 correct chemicals should be used protective clothing, gloves, goggles,
and other equipment should be used;
 ventilation should be provided; and
 stainless steel surfaces should not be cleaned with scourers.

GOOD MANUFACTURING PRACTICES (GMP) IN A FOOD PROCESSING
PLANT

GMP is a broad term and includes accepted standards in the maintenance of:
1) production and process control;
2) worker’s hygiene and safety;
3) and good working conditions of equipment and facilities. Its purpose is to
encourage the adoption of sanitary procedures, from the receipt of raw
material to the distribution of processed foods, to prevent contamination
and maintain good product quality.

Production and Process Control

All operations involving, inspecting, preparing, processing, packaging and storing
of food must he conducted under such conditions that they do not contribute
contamination in the form of filth, harmful chemicals, undesirable microorganisms
or any other objectionable materials to the finished product.

A strict quality control of raw materials should be enforced. Low grade raw
materials or those that fail to meet specifications should be rejected because this
would only result in an inferior finished product.

The following should be thoroughly inspected/monitored: containers and carriers
of raw materials, packaging materials, storage and transportation of finished
products.

Worker’s Hygiene and Safety

Good working conditions insure not only the safety of workers but also the safely
of food products that reach the consumers. Food processing plant personnel
must be adequately trained in proper hygiene and accident prevention to keep
order in the plant and assure continuous low of work. These minimize the chance
of contamination and accidents that cause unwanted delays.

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Workers infected with contagious diseases should not be allowed to work as they
can be sources of contamination. They should be quarantined until cured and
safe from spreading the disease. Food handlers with open and infected wounds
or sores in the hands or arms should not be allowed to handle food products
directly for they can contaminate the food they touch. They should always be
made aware of the dangers of haphazard or careless practices and strict
compliance to sanitary measures should be enforced.

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INFORMATION SHEET # 2-4

WHEN TO WASH YOUR HANDS

. After coughing or sneezing After handling trash, floors,
soiled objects, etc.
Before going to work

After using the toilet After touching wounds, or After using cleaners or
any part of the body. chemicals.

After smoking and After touching dirty dishes After taking out the trash or
breaktime. equipment, utensils. putting away supplies

After having chewing gum and After touching raw foods and Before, during and after
using toothpicks. other uncooked foods. any food preparation.

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SELF-CHECK # 2-1

FILL-IN THE BLANK WITH THE CORRECT ANSWER.
1. The science of safeguarding people’s health through cleanliness is called
___________________.
2. The tiny plants and animals that are too small to be seen by the naked eye
but that can cause disease are called ______________________.
3. An unpleasant odor is one sign of food ___________________________.
4. When cleaning anything that raw food has touched, always use a cleaning
solution, or ______________________.
5. Chlorine and iodine are common _________________.

ANSWER THE FOLLOWING QUESTIONS: Use separate sheet if necessary.
1. Why is sanitation so important in the food service industry?
____________________________________________________________________
2. What is sanitized water?
____________________________________________________________________
3. Where are microorganisms found and how can they be controlled?
____________________________________________________________________
4. What are two things that can make food contaminated?
____________________________________________________________________
____________________________________________________________________
5. How can cross-contamination be prevented?
____________________________________________________________________

__________________________________________________________________________

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ANSWER KEY # 2-1

A. FILL-IN THE BLANKS:
1. sanitation.
2. microorganisms
3. contamination.
4. detergent.

B. QUESTIONS:
1. Sanitation is important in the food services industry because poor
sanitation practices can harm thousands of people.

2. Sanitized water is water with chlorine or iodine in it.

3. Microorganisms are found everywhere.
They can be controlled by practicing sanitation.

4. Any two:
Food can be contaminated by microorganisms; by chemicals; or by
foreign objects.

5. Cross-contamination can be prevented by washing with detergent
everything raw food has touched.

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QUALIFICATION : FOOD PROCESSING NC III

UNIT OF COMPETENCY : Process Food by Sugar Concentration

MODULE : Preparing Equipment, Tools and Utensils

LEARNING OUTCOME #3 : Check and calibrate the different equipment,
apparatus, tools, utensils for sugar
concentration

ASSESSMENT CRITERIA:

1. Equipment, tools, apparatus and utensils for the above processes are
checked and required.

2. Equipment, tools, apparatus and utensils are calibrated in accordance
with service manual

3. Checked and calibrate equipment, apparatus, tools and utensils are
needed according to specific

RESOURCES:

Equipment Apparatus Utensils
Refrigerator Refractometer Stainless Enamel
Chiller Thermometer Plastic casserole
Weighing Scale Politer Colander
Can Seamer Steamer
Stove/Burner Slicer, cutter
Juice Extractor
JackLifts and Trolleys
Plastic Cap Sealer

REFERENCES:
1. Hayter, R. 2000. Food Preparation and Cooking. Singapore: Thompson

Learning.

2. McSwane, D. N. Rue and R. Linton. 2002. Essentials of Food Safety and
Sanitation. 3rd ed. Singapore: Pearson Education South Asia Pte Ltd.

3. Palacio, J.P. and M.T. Prentice-Llall. 1998. Introduction to Foodservice. 8th ed.
Singapore:

4. Pepper, M. R. Safety and Sanitation. 2nd ed. USA: McGraw Hill.

5. Philippine Trade Testing Center. 1997. Good Manufacturing Practices. Manual.
PTTC. Manila.

6. Trainee Workbook: Cleaning. 1997. Australia: Australian National Training
Authority.

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Learning Experiences

Learning Outcome #3: Check and calibrate the different equipment,
apparatus, tools, and utensils for sugar concentration

LEARNING ACTIVITIES SPECIAL INSTRUCTIONS

1. Read Information Sheets # 3-1:  Information Sheet # 3-1: “The
“The weighing scale” weighing scale”

2. Go over the procedure in Job  Job Sheet # 3-1 “Testing the

Sheets# 3- 1 to Job Sheets #3-2 accuracy of weighing scale” and

and demonstrate the following

activities:  Job Sheet # 3-2 “Check the
a. Do Job Sheet # 3-1 – “Testing efficiency of the weighing scale”

the accuracy of weighing scale”

b. Do Job Sheet # 3-2 – “Check the

efficiency of the weighing scale”

3. Read Information Sheet # 3-2: “The  Information Sheet # 3-2: “The
Chiller, Calibration of a chiller and Calibration of a
Thermometer and The Refrigerator” Thermometer”
a. Study the procedure in
Information Sheet # 3-2  Discuss this with your fellow
b. Identify the procedures in trainees
inspecting the temperature of a
chiller  Self-Check # 3-1
c. Study the procedure in
calibrating a thermometer  Answer Key # 3 -1

4. If you feel you already achieved the
learning outcome, do the self-check
#3-1

5. Check your answers using the
answers to self-check.

6. Go back to items in the self-check
section that you failed to answer.
You can go back and study more
the information sheets.

7. Do the self-check again.

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INFORMATION SHEET # 3-1

THE WEIGHING SCALE

Balance or spring scales are used to measure the weight of ingredients. Balance
scales will be more accurate than spring scales.

Using a scale will result in a more accurate measurement of the ingredients than
by measuring it by volume. Scales are available in manual and digital models.

Accuracy in measuring ingredients is vitally important when preparing processed

food. It is a necessity in all food processing activities. It is important for the

weighing scale to be calibrated regularly for greater efficiency. This calls for the

proper calibration of the weighing instrument. Accuracy of the weighing scale
must be within the manufacturer’s specifications.

Pan Holder Pointer
Adjustment Screw Pan

Dial Face

Body

Base

Capacity: 10 kilograms
Graduation: 50 grams

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JOB SHEET # 3-1

THE WEIGHING SCALE

Job Title : Test the accuracy of the weighing scale

Purpose : To demonstrate the ability in testing the accuracy of
the weighing scale

Equipment, Tools,
Materials and Supplies : Weighing scale, fruit (any fruit available)

Precautions : Be careful in handling your test object.

Given the weighing scale, study the procedures below and practice
setting the weighing scale to zero.

PROCEDURES:

1. Place weighing scale on a flat surface
2. Adjust pointer to zero
3. Place a test object on the weighing scale
4. Observe if the pointer of the weighing scale registers

the weight.
5. Remove the test object.
6. Observe if the pointer points to zero again.

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JOB SHEET # 3-2

Job Title : Test the efficiency of the weighing scale

Purpose : To demonstrate the ability in checking the efficiency of
the weighing scale

Equipment, Tools,
Materials and Supplies : Weighing scale, fruit (any fruit available)

Precautions : Be careful in handling your test object.

Given a weighing scale, test the efficiency by practicing the following
procedures:

PROCEDURES:

1. Place weighing scale on a flat surface
2. Adjust pointer to zero
3. Observe if the pointer of the weighing scale registers

the weight.
4. Remove the test object.

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INFORMATION SHEET # 3-2
THE CHILLER

BEVERAGE CHILLER Refrigerator

Your chiller operates most economically if it is located in an area where the
temperature is between 50 to 70. It will also be utilized best if it is set at the
right temperature. For this reason, it is important to check on a regular basis
your chiller’s temperature to ensure that it is operating at peak performance.

There are three general procedures:

(1) Read the outside temperature

(2) Check the chiller temperature reading report, and

(3) If the internal temperature does not tally with the outside temperature
setting, report to engineering section for appropriate actions.

It is just as important that you should also understand that there are general
guidelines to follow when freezing and chilling foods in order to retain the
quality and safety in pre-cooked foods. Understanding food-processing
refrigeration systems is necessary for the efficient equipment utilization and
flexibility in food production scheduling. Instead of preparing smaller
quantities of food daily, bulk quantifies can be cooked and stored for later use.
CHILLING SYSTEMS

Chilling systems are designed to chill-process foods that are prepared hot and
packaged in either bulk or portioned packs that are sealed with moisture and
vapor proof wraps or lids.

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CATEGORIES OF CHILL SYSTEMS
1. Mechanical air-blast systems
2. Cryogenic systems

Both systems are available as upright cabinets, roll-ins with carts, or
reach-ins with shelves.

Reach-in and roll-in air blast chillers use air temperatures that range between
20º and 38º F during the processing cycle and use-high velocity air flow.

Roll-in models are generally used because they are more efficient in labor
savings and increase the use of food loading and inventory rotation through
the processing system.

Another important aspects also about the refrigeration system is to ensure
that the equipment is in good shape and a program of preventive
maintenance was established. So as to avoid major breakdown in your
equipment and to keep them functioning to its maximum lifespan.

Proper equipment maintenance is necessary for the preservation of the
quality and appearance of food and for the prevention of food waste from
shrinkage and spoilage.

And ensuring that your chiller’s temperature is operating at peak
performance is one of the maintenance that should be regularly checked.

You need to make sure that your thermometer readings are accurate.
Regularly recalibrate thermometers after an extreme temperature change, or if
the unit has been dropped.

Thermometers may he calibrated by either one of two methods:

1. ice point method for cold foods, or

2. boiling point method for hot foods.

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Using ice point method

 Submerge the sensor in a 50/50 ice and
water slush.

 For a bi-metallic stem thermometer, wait
until the needle stops, then use a small
wrench to turn the calibration nut until the
thermometer reads 0 degree centigrade
(32 degrees Fahrenheit).

 For a thermocouple or digital
thermometer, try a new battery or have
the manufacturer or repair service check
the unit.

Using the boiling point method

 Submerge the sensor into boiling water.
 For a bi-metallic stem thermometer, wait until the needle stops, then

use a small wrench to turn the calibration nut until the thermometer
reads 100 degree Centigrade (212 degree Fahrenheit).
 Follow the same instructions for the thermocouple or digital
thermometer that were used in the ice point method. You need to
be very careful when using the boiling point method to avoid burns.

Note: The boiling point lowers about 0.6 deg. Centigrade (1 degree Fahrenheit)
for each 550 feet above sea level, so you need to adjust your thermometer
accordingly.

USING FOOD THERMOMETERS

When using food thermometers you must follow these general procedures:

 Wash, rinse, sanitize, and air-dry thermometers before and after each use.
A sanitizing mixture or fabric wipe for food-contact surfaces can be used.
Do not let the sensing area touch the bottom or sides of food containers.

 Insert the stem so that the sensing area is in the center of the food.

 Wait at least 15 seconds for the reading to steady and then record the
reading.

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THE REFRIGERATOR

Every food preparation area should be equipped with a refrigerator so that
perishable food can be quickly cooled to prevent spoilage. A refrigerator must be
well constructed and well insulated, if it is to perform efficiently. Many modern
refrigerators are of the combination refrigerator-freezer type, but individual
freezer cabinets are also available for home use. There are two types of
individual freezer cabinets: the upright type and the chest type. The upright
freezer is like the refrigerator in appearance and takes a minimum of floor space.
Refrigerators and freezer are available in size from 4 cubic feet to 16 cubic feet.
The size purchased for a particular food preparation unit depends on the number
of persons to be serviced by it and the space available.

Frequently used food products should be placed in the refrigerator so that it may
be easily reached. The coldest part of the refrigerator (freezer) is used for storing
perishable foods such as meat, fish, and poultry. Milk, cream, butter, and eggs
should be kept near the freezing unit. Cooked foods, which contain milk and
eggs, should be placed near the freezing unit, too. Other foods should be kept in
the center of the refrigeration. Fruits and vegetables are usually kept in the
crisper, the lowest part of the refrigerator.

PROPER USE OF THE REFRIGERATOR

1. Study the booklet, which is supplied by the manufacturer.
2. Keep the temperature between 35 F and 45 F.
3. Allow hot foods to cool before putting it in the refrigerator.
4. Open the door only when absolutely necessary and keep it opened as short a

time as possible.
5. Put leftovers in small dishes and use them as soon as possible to avoid

overcrowding the refrigerator.
6. Remove food from paper bags before storing in the refrigerator.
7. Do not store unopened cans of food on the refrigerator unless they are to be

chilled for the next meal.
8. Store foods in covered dishes or glass jars to prevent odors from spreading.
9. Avoid getting grease on the gasket around the door.
10. Decide on a definite place in which to keep each kind of food, and put the

foods in the same places each time so that you will not waste time in looking
for them.

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Self Check # 3-1

A. THE Refrigerator

Refrigeration units should receive regular maintenance by employees and
by a trained specialist and have routine maintenance to keep the evaporator
and condenser fins, coils, etc. clean and clear of rust, dust, and mold.

Read Information Sheet # 3-2 and identify the procedures needed in
inspecting the temperature of a refrigerator on the space provided below.

PROCEDURES:

1. ______________________________________________
2. ______________________________________________
3. ______________________________________________
4. ______________________________________________
5. ______________________________________________
6. ______________________________________________

B. The Thermometer
General Procedures when using food thermometers:

1______________________________________________________
2.______________________________________________________

______________________________________________________

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Answer Key # 3-1

CHECKING THE REFRIGERATOR

Study the following procedures in checking refrigerator temperature for proper
maintenance. Go to the nearest refrigerator unit and check the thermostat.

PROCEDURES:

1. Frequently monitor the temperature control with easy-to-read air-space
thermometers.

2. Regularly check to make sure that thermometers are accurate to plus or
minus 30F; and if a thermometer cannot be calibrated; it must be replaced.

3. Monitor several areas of the unit, especially in the warmest part since
temperatures vary within each refrigeration unit

4. Check if internal temperatures of refrigerated foods, as well as air
temperature, have reached recommended levels

5. Have food temperature checked at the end of each shift with a metal
stemmed thermometer

6. Have food stored in the correct part of the refrigerator (for example, meat in
the coldest area)

C. The Thermometer:

1. Wash, rinse, sanitize, and air-dry thermometers before and after each use.
A sanitizing mixture or fabric wipe for food-contact surfaces can be used.
Do not let the sensing area touch the bottom or sides of food containers.

2. Insert the stem so that the sensing area is in the center of the food.

3. Wait at least 15 seconds for the reading to steady and then record the
reading.

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PERFORMANCE ASSESSMENT

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Sector: EVIDENCE PLAN
Food Processing

Unit of Competency: PROCESS FOOD BY Sugar Concentration

Module Title: Preparing Equipment, Tools and Utensils

Ways in which evidence will be collected: Observation
(tick the column) Questioning/Oral
Interview
The evidence must show that the Written test
candidate…. Demonstration
Presentation of Final
Product
Third Party Report
Portfolio

1. Identifies the different equipment, tools  
and utensils to process food by sugar
concentration

2. Identifies the uses of different  
equipment, tools and utensils.

3. Explains the functions and parts of the  
different equipment, tools and utensils.

4. Cleans and sanitizes different  
equipment, tools and utensils.

5. Air dries and stores different equipment, 
tools and utensils

6. Checks and calibrates the different  
equipment, apparatus, tools and
utensils

Note: *Critical aspects of competency

Prepared by: Date: ______________

Instructor

Date: ______________

Supervisor

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PERFORMANCE TEST

Learner’s Name Date: Test Attempt
1st 2nd 3rd
Competency: PROCESS FOOD BY SUGAR
CONCENTRATION

Directions: OVERALL EVALUATION

CALL YOUR Level

INSTRUCTOR, ask Achieved PERFORMANCE LEVELS

instructor to assess your 4 – Can perform this skill without supervision and with
initiative and adaptability to problem situations.

performance on the 3 – Can perform this skill satisfactorily without assistance or
supervision.
following critical task and

performance criteria below. 2 – Can perform this skill satisfactorily but requires some
assistance and/or supervision.
You will be rated based on
the overall evaluation on the 1 – Can perform parts of this skill satisfactorily, but requires
right side. considerable assistance and/or supervision.

Instructor will initial level achieved.

PERFORMANCE STANDARDS Yes No N/A

For acceptable achievement, all items should receive a “Yes” or

“N/A” response.

1. Did you classify them correctly according to use as:
a. Equipment
b. Apparatus
c. Tools
d. Utensils

2. In cleaning and sanitizing the utensils, did you:
a. Wear gloves before the washing activity
b. Prepare the right mix of detergent solution
c. Sort the utensils according to their ease in cleaning
d. Separate oil from less oily utensils.
e. Scrub the oily utensils first.
f. Scrub the utensils with detergent.
g. Rinse thoroughly the utensils.
h. Wipe the utensils with dry towel.

3. Did you calibrate and check a weighing scale, thermometer,
refrigerator and chiller.

Satisfactory Not Satisfactory
Feedback to student/trainee:

Candidate’s Signature: Date:

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DEMONSTRATION

Candidate name: PROCESS FOOD BY SUGAR CONCENTRATION
Assessor name: NCIII
Unit of competency:
Competency
Standards:
Date of assessment:
Time of assessment:

Instructions for demonstration
Given the necessary apparatus and materials needed for fast and accurate
determination of total dissolved liquids the trainee must be able to use the
refractometer accurately within 5 minutes.

Materials and equipment
Refractometer, sample fruit juice, tissue paper and water.

The candidate… Yes No N/A
1. Identified the different parts of a refractometer.
2. Performed cleaning and sanitation procedure.
3. Checked and calibrated the refractometer.

The candidate’s demonstration was: Not Satisfactory
Satisfactory

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OBSERVATION CHECKLIST

Candidate name: PROCESS FOOD BY SUGAR CONCENTRATION
Assessor name: NC III
Unit of competency:
Competency
Standards:
Date of assessment:
Time of assessment:

Instructions for the assessor:
1. Observe the candidate
2. Describe the assessment activity and the date on which
it was undertaken.
3. Place a tick in the box to show that the candidate
completed each aspect of the activity to the standard
expected
4. Complete the feedback sections of the form

OBSERVATION

The candidate… Yes No N/A

1. Identified the different equipment, tools, apparatus and
utensils needed to process food by sugar
concentration.

2. Performed cleaning and sanitation procedure.

3. Checked and calibrated the different equipment, tools,
apparatus and utensils needed to process food by
sugar concentration.

The candidate’s demonstration was:

Satisfactory Not Satisfactory

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QUESTIONS Satisfactory
response
Questions to probe the candidate’s underpinning knowledge
Yes No

1. What are different equipment, tools and utensils used
to process food by sugar concentration?

What are the functions/purposes of each equipment,
2. apparatus, tools and utensils to process food by sugar

concentration?

3. When to wash your hands?

4. How to calibrate the different apparatus and equipment
used to process food by sugar concentration?

The candidate’s underpinning knowledge was:

Satisfactory Not Satisfactory

Feedback to candidate:

The candidate’s overall performance was:

Satisfactory Not Satisfactory
Candidate’s signature: Date:

Assessor’s signature: Date:

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WRITTEN TEST

ANSWERS

QUESTIONS YES NO

Answer the following questions:

1.What is a steam jacket kettle
2. Why is cleaning and sanitizing important?

3. What does the term GMP mean?

4. How frequently should thermometers be calibrated and describe the two methods for
calibrating food thermometers.

The trainee underpinning knowledge was: Not
Satisfactory Satisfactory

Feedback to trainee Not
Satisfactory
The trainee’s over all performance
Satisfactory Date:

Trainee’s signature: Date

Assessor’s Signature:

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Record of Achievement

Module: Preparing Equipment, Tools and Utensils
Learning Outcome #1 – Identify and prepare the different equipment, apparatus, tools

and utensils to process food by sugar concentration

Performance Criteria:
1. Components of different tools, equipment, apparatus and utensils to process
food by sugar concentration are identified.

2. Uses of different tools, equipment, apparatus and utensils are identified.

3. Function and parts of the different tools, equipment, apparatus and utensils
to process food by sugar concentration are explained.

COMMENTS:
……………………………………………………………………………………………………
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……………………………………………………………………………………………………
……………………………………………………………………………………………………
……………………………………………………………………………………………………
……………………………………………………………………………………………………

Learner has satisfied the above performance criteria.

Learner’s signature: ……………………………………….

Trainer’s signature: ………………………………………..

Date: ……………………………………………………….

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Record of Achievement

Module: Preparing Equipment, Tools and Utensils
Learning Outcome #2 – Perform proper cleaning operation and sanitation of the

different equipment, apparatus, tools and utensils to
process food by sugar concentration

Performance Criteria:

1. Different tools, equipment, apparatus and utensils are applied with proper cleaning
operation and sanitation in accordance to manufacturer’s specification.

2. Different tools, equipment, apparatus and utensils are properly air dried and stored.
COMMENTS:
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Learner has satisfied the above performance criteria.

Learner’s signature: ……………………………………….

Trainer’s signature: ………………………………………..

Date: ……………………………………………………….

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Record of Achievement

Module: Preparing Equipment, Tools and Utensils
Learning Outcome #3 – Check and calibrate the different equipment, apparatus,

tools, and utensils for sugar concentration

Performance Criteria:

1. Equipment, apparatus, tools and utensils are checked and required.
2. Equipment, apparatus, tools and utensils are calibrated in accordance with service

manual.
3. Checked and calibrate equipment, apparatus, tools and utensils are needed according

to specification.
COMMENTS:
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Learner has satisfied the above performance criteria.

Learner’s signature: ……………………………………….

Trainer’s signature: ………………………………………..

Date: ……………………………………………………….

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Learner’s Diary

DIARY NOTES

Record important dates, jobs undertaken and other workplace events that will assist you in
providing further details to your Assessor.
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Air-dry TECHNICAL TERMS

Bacteria - To dry in room air after cleaning, washing or
Calibrate sanitizing.

Cleaning – Single-celled microscopic organisms.
Contamination - To determine and verify the scale of a measuring

Cross contamination instrument with a standard.
Danger zone – The removal of objectionable matter from surface
Detergent – The unintended presence of harmful substances or

Disinfectant disease causing micro-organisms in food
Hazard - Transfer of harmful organisms between items.
- Temperatures between 41°F and 140 °F.
Microorganism – Cleaning agent which contains surfactants used with

Personal Hygiene water to break down soil to make it easier to remove.
– Destroys harmful bacteria.
Sanitary - A biological, chemical or physical agent that may

Sanitizer cause an unacceptable consumer health risk.
– One of billion of tiny plants and animals that live in
Soil
Sous vide our environment
Spoilage - Health habits including bathing, washing hair,

Surfactant wearing clean clothing and proper hand washing.
– Refers to being free of harmful levels of
Thermometer
Toxin contamination
– A chemical that is used in many kinds of cleaning to

destroy bacteria
- Dirt and filth.
- A French term for “under vacuum.”
- Significant food deterioration, usually caused by

bacteria and enzymes, that produces a noticeable
change in the taste, odor or appearance of the
product.
- Chemical agent in detergent that reduces the
surface tension, allowing the detergent to penetrate
and soak soil loose; wetting agent.
- A device that measures temperatures.
- A poisonous substance produced by
microorganisms, plants and animals and which
causes various diseases.

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REFERENCES AND FURTHER READING

1. Hayter, R. 2000. Food Preparation and Cooking. Singapore: Thompson
Learning.

2. McSwane, D. N. Rue and R. Linton. 2002. Essentials of Food Safety and
Sanitation. 3rd ed. Singapore: Pearson Education South Asia Pte Ltd.

3. Palacio, J.P. and M.T. Prentice-Llall. 1998. Introduction to Foodservice. 8th
ed. Singapore:

4. Pepper, M. R. Safety and Sanitation. 2nd ed. USA: McGraw Hill.

5. Philippine Trade Testing Center. 1997. Good Manufacturing Practices.
Manual. PTTC. Manila.

6. Safety and Sanitation, Second edition. Michael R. Pepper. McGraw-Hill:
USA: 1993.

7. Technology and Livelihood Resource Center. Business Guide: Meat
processing, Pasig City :

8. Trainee Workbook: Cleaning. Australian National Training Authority:
Australia: 1997.

Code No. Date: Developed Date: Revised Page #
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79

ACKNOWLEDGEMENT

State Alliance Enterprises Incorporated

First Published JUNE 2005

This publication was prepared by the State Alliance Enterprises
Incorporated.

It was based on the competency standard for Food Processing NC level
III developed by the Skills Standards Development Division (SSDD), and
the Competency-Based Curriculum developed by the Curriculum and
Training Aids Division (CTAD), of the Standards Development and
Certification Office, Technical Education and Skills Development Authority
(TESDA).

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