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1. At the end of the session, learners will be able to : a) Recognize kitchen tools and equipment to be cleaned and sanitized b) Appreciate the significant the importance of cleaning and maintaining kitchen premises c) Actively engage steps in cleaning kitchen premises.

2. Understanding the knowledge, skills, and attitudes required in maintaining kitchen tools, equipment, and work premises. independently maintain clean kitchen tools, equipment, and premises.

3. Everyday Kitchen Cleaning 1. Spray and wipe the countertops and range top. 2. Don't forget to clean splatters from the vent hood. 3. Sweep the floor and wipe up spills. 4. Scrub the sink with a general-purpose cleaner and wipe dry. 5. Deal with dishes. ... 6. Tidy up and put away stray items

4. When sanitizing kitchen tools and equipment, use either boiling water or a solution of bleach and water. Store your tools in a regularly cleaned plastic or metal box to keep the germs away. If you don’t clean your kitchen properly, germs and bacteria can start to grow – and quickly, too! When  cleaning and sanitizing kitchen utensils , remember to dry them with dishcloths that have been cleaned using a quality detergent, such as  Sunlight Liquid Detergent . Sanitizing kitchen tools and equipment If you need to be thoroughly  sanitizing kitchen tools and equipment  to ensure there’s no chance of any bacteria, follow these steps: Put your utensils in a large pan, covering them fully in water. Carefully bring the water to the boil, putting a lid on the pan, for five minutes. Remove the lid and wait for the water to stop boiling before removing the utensils with prongs. Another  method for cleaning and sanitizing kitchen utensils  is to combine a tablespoon of bleach with a gallon of water. Leaving your tools to soak before rinsing them thoroughly with hot water.