MODULE 6
LEARNING OUTCOME 2
Safekeep/dispose tools, materials and outfit
OBSERVE STRICTLY THE EFFECTIVITY/SHELF LIFE/EXPIRATION OF
MATERIALS
What Do You Need To Know?
Read the Information Sheet 2.1 very well then find out how much you can
remember and how much you learned by doing the Self-check 2.1
Information Sheet 2.1
Cleaning, Storing and Waste Management
Protect Tools from the Elements
Blades such as electric hedge trimmer blades, hoe, shovel, and other
metal surfaces can be sprayed with lubricant oil. Spray the blades then turn
them on to make sure oil works into all areas. All electrical and petrol
gardening equipment need to be covered over with a blanket or sheet if
kept in the shed. This will prevent dust and dirt getting to them.
General Cleaning Procedures:
The farmer and/or farm workers responsible for cleaning must adhere as
much as possible to the following procedures:
• Be properly trained on the cleaning procedures
• Develop a cleaning program and schedule according to the
recommended frequency and the cleaning program should be
monitored to ensure its effectiveness.
• Cleaning must not take place while fresh vegetables are being
harvested, packed, handled and stored.
• Water that is used for cleaning must be safe.
• The cleaning of equipment, tools and containers must take place in a
designated area away from field and the storage of agricultural inputs
and fresh vegetables.
• When using cleaning and disinfection chemicals, the farmer and/or
farm workers must become familiar with the instruction use of these
products.
• Strictly adhere to all precautionary statements and mixing instructions.
• Protect equipment, tools, containers and fresh vegetables when
working with any chemicals.
Cleaning re-usable containers:
The farmer and/or farm workers responsible for cleaning re-usable
containers must adhere as much as possible to the following procedures:
• Remove as much as possible plant debris, soil and residues of any
kind, use a brush or appropriate tool when necessary.
• Inspect containers for physical damage which might injure, spoil and
contaminate fresh vegetables, if found, repair them.
• Inspect containers for any missed plant debris, soil and residues, if
found, re-clean.
• If cleaning and/or disinfection chemicals are used, follow label
instructions for mixing.
• Rinse containers with clean water.
• When possible, containers should be placed under the full sun for
rapid drying.
• Store re-usable containers properly to avoid contamination.
Cleaning equipment, tools and garbage cans:
The farmer and/or farm workers responsible for cleaning the equipment
(e.g. tables, racks, plastic sheet, etc.), tools (e.g. secateurs, knifes, brushes,
etc.) and garbage cans must adhere as much as possible to the following
procedures:
• Remove as much as possible plant debris, soil and residues of any
kind, use a brush or another appropriate tool when necessary.
• Inspect equipment for physical damage which might injure, spoil and
contaminate fresh vegetables, if found, repair them.
• Inspect equipment, tools and garbage cans for any missed plant
debris, soil and residues, if found, clean again.
• If cleaning and/or disinfection chemicals are used, follow label
instructions for mixing.
• As required, apply cleaning materials such as detergent and/or
disinfection chemicals, and ensure that no spots are missed.
• Rinse with safe water, if there are parts of the equipment that cannot
be rinsed with water, use a clean wet towel and follow the same
procedures for cleaning.
• Ensure that small equipment and tools do not touch the ground floor
after the cleaning procedures.
• When possible place in the full sun for rapid drying.
• Store equipment and tools properly to avoid contamination.
Cleaning areas for handling and storing fresh produce:
The farmer and/or farm workers responsible for cleaning these areas must
adhere as much as possible to the following procedures:
• Unplug any electrical equipment and if possible, cover with plastic
electrical motors, electrical boxes, connections, light fixtures, etc. do
not use packaging materials for this task.
• Remove trash and any accumulated plant debris from the floors.
• Using low pressure water to:
Rinse the entire ceiling infrastructure and light fixtures to remove any
dust and soil build up.
Rinse walls, windows and doors from the top downward
Rinse the entire floor surface to remove any soil build up. Be careful
not to splash water into the equipment.
• If necessary, scrub areas with brush and cleaning materials such as
detergent, and ensure that no spots are missed.
• After scrubbing areas with cleaning materials, rinse surface areas as
described previously wash out drains; be careful of not splashing
water onto equipments.
• If cleaning and/or disinfection chemicals are used, follow label
instructions for mixing.
Cleaning hygienic facilities:
The farmer and/or farm workers responsible for cleaning hygienic facilities
must adhere as much as possible to the following procedures:
• Pick up trash from the floors and put in trash can.
• By using the proper detergent, clean toilets, sinks and any other fixtures.
• Using low pressure water, rinse the entire floor surface to remove any
soil build up.
• If cleaning and/or disinfection chemicals are used, follow label
instructions for mixing.
• As required, apply cleaning materials or disinfection chemicals to
entire floor surface area, scrub areas with brush if needed, and ensure
that no spots are missed.
• Rinse floor and drains.
• Remove excess water and allow drying out at room temperature.
• Ensure that hygienic facilities have enough toilet paper, soap and
disposable towel.
Technique in storing chemicals
Chemicals are used on farms for a variety of purposes. The safe
management of chemicals requires access to information and responsible
action. Manufacturers, suppliers and users of farm chemicals all have an
important role to play. Chemical substances present different types of risks
to people‘s health, safety and the environment. For this reason there are
different laws controlling them. The purpose of these laws is to ensure that
chemicals are used safely and efficiently so that risks to human health, the
environment and damage to property are minimized.
Safe Management of chemicals involves:
• correct labeling and packaging;
• provision of material safety data sheets (MSDS);
• Safe transport, storage, use and disposal of substances.
ASSESSMENT
GENERAL INSTRUCTIONS
➢ Use yellow pad paper
➢ Write your name, Grade and Section and Date
Self-Check 2.1
ENUMERATION: Enumerate following questions.
1-9. Tips in cleaning equipments, tools and garbage cans:
10-15.Tips in cleaning areas for handling and storing fresh produce:
16-23. Tips in cleaning hygienic facilities:
Activity No.1
SLOGAN MAKING CONTEST
MATERIALS NEEDED:
Quantity Description
2 sheets Bond paper
1 pc Pentel pen/ Marker
INSTRUCTIONS:
1. Prepare the materials needed
2. Think of a slogan on the proper use of tools and equipment.
3. The slogan may be express using local dialect
4. Submit your output when it is already complete
5. The teacher will select the best slogan and will receive additional points for this
activity
EVALUATION:
Your work will be evaluated by your teacher using the following criteria:
1.Relevance 60%
2.Rhyme 20%
3.Presentation 10%
4 .Neatness 10 %
ANSWER KEY
Tips in cleaning equipments, tools and garbage cans:
Remove as much as possible plant debris, soil and residues of any kind, use a brush or another appropriate tool when
necessary.
Inspect equipments for physical damage which might injure, spoil and contaminate fresh vegetables, if found, repair them.
Inspect equipments, tools and garbage cans for any missed plant debris, soil and residues, if found, clean again.
If cleaning and/or disinfection chemicals are used, follow label instructions for mixing.
As required, apply cleaning materials such as detergent and/or disinfection chemicals, and ensure that no spots are missed.
Rinse with safe water, if there are parts of the equipment that cannot be rinsed with water, use a clean wet towel and
follow the same procedures for cleaning.
Ensure that small equipments and tools do not touch the ground floor after the cleaning procedures.
When possible place in the full sun for rapid drying.
Store equipment‘s and tools properly to avoid contamination.
Tips in cleaning areas for handling and storing fresh produce:
10. Unplug any electrical equipment‘s and if possible, cover with plastic electrical motors, electrical boxes, connections, light
fixtures, etc. do not use packaging materials for this task.
11. Remove trash and any accumulated plant debris from the floors.
12. Using low pressure water for,
• Rinse the entire ceiling infrastructure and light fixtures to remove any dust and soil build up.
• Rinse walls, windows and doors from the top downward
• Rinse the entire floor surface to remove any soil build up, be careful of not splashing water into equipment‘s.
13. If necessary, scrub areas with brush and cleaning materials such as detergent, and ensure that no spots are missed.
14. After scrubbing areas with cleaning materials, rinse surface areas as described previously wash out drains; be
careful of not splashing water onto equipment‘s.
15. If cleaning and/or disinfection chemicals are used, follow label instructions for mixing.
Tips in cleaning hygienic facilities:
16. Pick up trash from the floors and remove to trash can.
17. By using the proper detergent, clean toilets, sinks and any other fixtures.
18. Using low pressure water, rinse the entire floor surface to remove any soil build up.
19. If cleaning and/or disinfection chemicals are used, follow label instructions for mixing.
20. As required, apply cleaning materials or disinfection chemicals to entire floor surface area, scrub areas with brush if
needed, and ensure that no spots are missed.
21. Rinse floor and drains.
22. Remove excess water and allow drying out at room temperature.
23. Ensure that hygienic facilities have enough toilet paper, soap and disposable towel.
