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Instructional Plan in Technology and Livelihood Education Grade 8

Commercial Cooking
Quarter : Third
Date
: November 19, 2015 (Thursday)
Time
:
6:00 6:50 G8 I (Amethyst)
B (Emerald)
8:30 9:20 G8 F (Pearl)
(Garnet)
9:50 10:40 G8 A (Diamond)

10:40 11:30 G8
11:30 12:20 G8 H

I. Learning Objectives:
At the end of the period, the students should be able to:
1. define chemical
2. enumerate the chemicals that can be used in sanitizing
3. discuss the advantages and disadvantages of different chemical sanitizers
II. Subject Matter:
Content Area: Commercial Cooking
Topic
: Chemical Sanitizers
Source
: Learning Module of Commercial Cooking (T.L.E.)
Materials
: video
III. Learning Tasks
A. Activity
- Daily Routine
- Set Induction
The teacher will show alcohol and sanitizer Let the learners examine it.
B. Analysis
- Ask the students to describe both of them.
- Let the students identify each.
- Have you ever used these? When?
- Lead the learners to start with prior knowledge: What do you think are the
purpose of the two?
C. Abstraction
C.1. Give meaning of chemical.
Chemical is a substance obtained by a chemical process or producing a
chemical effect.

C.2. Name the chemicals that can be used in sanitizing.


Chemicals that are approved sanitizers are:
Chlorine - 50 ppm in water 75 and 100F
Iodine - 12.5-25 ppm in water that is at least 75F
quaternary ammonium - U to 200 ppm in water that is at least 75F
Different factors influence the effectiveness of chemical sanitizers. The three
factors that must be considered are:

Concentration -- The presence of too little sanitizer will result in an


inadequate reduction of harmful microorganisms. Too much can be toxic.
Temperature -- Generally chemical sanitizers work best in water that is
between 55oF(13oC) and 120oF (49oC).
Contact time -- In order for the sanitizer to kill harmful microorganisms, the
cleaned item must be in contact with the sanitizer (either heat or approved
chemical) for the recommended length of time.

Other Chemicals sanitizers are:


Acid-Anionic Sanitizers
Like QACs, acid-anionic sanitizers are surface-active sanitizers. These
formulations include an inorganic acid plus a surfactant and are often used for the
dual function of acid rinse and sanitization.Whereas QACs are positively charged,
these sanitizers are negatively charged. Their activity is moderately affected by
water hardness. Their low use pH, detergency, stability, low odor potential, and noncorrosiveness make them highly desirable in some applications.Disadvantages
include relatively high cost, a closely defined pH range of activity (pH 2 to 3), low
activity on molds and yeasts, excessive foaming in CIP systems, and incompatibility
with cationic surfactant detergents.
Fatty Acid Sanitizers
Fatty acid or carboxylic acid sanitizers were developed in the 1980s. Typical
formulations include fatty acids plus other acids (phosphoric acids, organic acids).
These agents also have the dual function of acid rinse and sanitization. The major
advantage over acid anionics is lower foaming potential. These sanitizers have a
broad range of activity, are highly stable in dilute form, are stable to organic matter,
and are stable to high temperature applications.These sanitizers have low activity
above pH 3.54.0, are not very effective against yeasts and molds, and some
formulations lose activity at temperatures below 10C (50F). They also can be
corrosive to soft metals and can degrade certain plastics and rubber.
Peroxyacetic Acid (PAA)
Has been known for its germicidal properties for a long time. However, it has
only found food-industry application in recent years and is being promoted as a
potential chlorine replacement. PAA is relatively stable at use strengths of 100 to
200ppm. Other desirable properties include absence of foam and phosphates, low
corrosiveness, tolerance to hard water, and favorable biodegradability. PAA solutions
have been shown to be useful in removing biofilms.While precise mode of action

mechanisms have not been determined, it is generally theorized that the PAA
reaction with microorganisms is similar to that of HP. PAA, however, is highly active
against both gram-positive and gram-negative microorganisms. The germicidal
activity of PAA is dramatically affected by pH. Any pH increase above 78 drastically
reduces the activity.PAA has a pungent odor and the concentrated product (40%) is
a highly toxic, potent irritant, and powerful oxidizer. Thus, care must be used in its
use.

C.3. Explain the advantages and disadvantages of different chemical sanitizers.


Advantages and Disadvantages of Different Chemical Sanitizers
Chemical

Concentrati
on
50 ppm in
water 75
and 100F

Contact
Time
7
seconds

Iodine

12.5-25
ppm in
water that
is at least
75F

30
seconds

Quaternar
y
Ammoniu
m
Compound
s

U to 200
ppm in
water that
is at least
75F

30
seconds

Chlorine

Advantage
Effective on a
wide variety of
bacteria; highly
effective; not
affected by hard
water; generally
inexpensive

Forms brown
color that
indicates
strength; not
affected by hard
water; less
irritating to the
skin than is
chlorine; and
activity not lost
rapidly in the
presence of
organic matter.
Nontoxis,
odourless,
colorless,
noncorrosive,
nonirritating;
stable to heat and
relatively stable
in the presence of
organic matter;
active over a wide
pH range

Disadvantage
Corrosive, irritating
to the skin,
effectiveness
decreases with
increasing pH of
solution;
deteriorates during
storage and when
exposed to light;
dissipates rapidly;
loses activity in the
presence of organic
matter
Effectiveness
decreases greatly
with an increase in
pH (most active at
pH 3.0; very low
acting at pH 7.0);
should not be used
in water that is at
120F or hotter;
and might discolour
equipment and
surfaces.
Slow destruction of
some
microorganism; not
compatible with
some detergents
and hard water

D. Application
- Present the activity; learners will explain the advantages and disadvantages of
other chemical sanitizers.

Chemical

Concentrati
on

Advantage

Disadvantage

AcidAnionic
Sanitizers
Fatty Acid
Sanitizers
Peroxyace
tic
Acid
(PAA)
* Students work will be evaluated according to the content and accuracy of their
diagrams.
IV. Assignment
In one whole sheet of paper, answer the following.
1. What are the things needed in cleaning kitchen premises?
2. How are you going to clean a kitchen?
Prepared by: _____________________
by:_____________________
LOIDA M. GUEVARRA
Principal III

Noted
ARLYN P. VILLANUEVA
G8 T.L.E. Teacher