Cleaning & Disinfection

What are the 6 stages of the cleaning process?

• ASweep, Mop, Sanitise, Air, Cool, Finish and record the check
• BSoak, Scrub, Drain, Air-dry, Label and then return the item to use
• CRinse, Wash, Dry, Store, Test, Report
• DPre-rinse, Wash, Rinse, Sanitise, Dry, Storage/Maintenance✓

Answer: 6-stage cleaning: (1) Pre-rinse to remove gross debris, (2) Wash with detergent, (3) Rinse to remove detergent, (4) Sanitise to kill pathogens, (5) Dry, (6) Safe storage/maintenance.

What is the difference between 'cleaning' and 'sanitising'?

• AThe two words mean exactly the same thing in practice
• BCleaning removes dirt; sanitising kills pathogens✓
• CSanitising uses hot water only, while cleaning uses chemicals
• DCleaning is done daily and sanitising only once a week

Answer: Cleaning removes visible dirt/food debris. Sanitising kills 99.999% of pathogens (not necessarily sterilising - no organisms remain). Both are necessary; sanitising cannot work without cleaning first.

What is the purpose of the 'pre-rinse' stage in cleaning?

• ATo remove gross food debris before washing✓
• BTo kill bacteria on the surface before washing
• CTo dry the surface before the detergent is applied
• DTo apply the detergent evenly across the surface

Answer: Pre-rinse removes loose food debris. This prevents it from being spread to other surfaces and ensures detergent works effectively. Use hot water (60°C+) if possible.

What concentration of bleach is typically used for sanitising?

• A0.5% (1:200 dilution)✓
• B5% bleach straight from the bottle
• C2% (that is, a 1:50 dilution)
• D10% (that is, a 1:10 dilution)

Answer: A solution of 0.5% bleach (1:200 dilution, approximately 100 ppm free chlorine) is commonly used for sanitising food contact surfaces. Always follow manufacturer instructions.

What is 'ATP testing'?

• AA pH test
• BA laboratory test that identifies which species of bacteria are present on a surface after cleaning has finished
• CA temperature test
• DA rapid test measuring Adenosine Triphosphate (biological material) to verify cleaning effectiveness✓

Answer: ATP testing measures residual organic material. Results indicate if cleaning was effective. High ATP = inadequate cleaning. Used for verification of cleaning procedures.

What surfaces are most critical to clean thoroughly to prevent cross-contamination?

• ACeiling
• BThe floor only, because that is where most dirt collects during service
• CFood contact surfaces (cutting boards, knives, counters) and equipment✓
• DWindows, walls and the ceiling above the main preparation bench and the hob

Answer: Food contact surfaces must be cleaned most thoroughly. These directly touch food. Clean separately from non-food contact surfaces. Use different equipment (separate cutting boards) for raw/cooked foods.

How often should food contact surfaces be cleaned and sanitised?

• ABetween different food types and tasks, at minimum between raw and ready-to-eat foods✓
• BMonthly
• COnce a day at the end of the shift, which is enough for all surfaces in the kitchen, including boards
• DWeekly

Answer: Clean and sanitise immediately between different food types, especially after handling raw meat/poultry before using for ready-to-eat foods. At minimum: end of shift and start of shift.

What is 'environmental monitoring' in cleaning verification?

• AChecking the weather outside and the temperature of the kitchen air
• BSwabbing surfaces to test for pathogens and verify cleaning✓
• CKeeping a record of when each piece of equipment was serviced
• DWatching staff clean

Answer: Environmental monitoring (or swabbing) involves testing surfaces for specific pathogens (Listeria, Salmonella). Results show if cleaning/sanitising procedures are effective.

What are 'high-risk areas' in a kitchen for cross-contamination?

• AThe dry storage cupboards where tins and packets are kept away from the preparation area
• BWindows
• CThe office area, where the paperwork and delivery notes are handled each day
• DRaw food preparation area, defrosting station, shared utensils, door handles✓

Answer: High-risk areas: raw meat prep, defrost area, shared utensils/equipment, door handles, surfaces in pathways. These require frequent cleaning and separate procedures from ready-to-eat areas.

How should cutting boards be managed to prevent cross-contamination?

• AUse the same board for everything and wipe it over with a dry cloth between each different food
• BSeparate boards for raw meat, poultry, fish, vegetables, and ready-to-eat foods (colour-coded)✓
• CUse plastic only
• DBoards don't matter

Answer: Use separate, colour-coded boards: Red (meat), Yellow (poultry), Blue (fish), Green (vegetables), White (dairy/ready-to-eat). Clean and sanitise between uses. Discard worn boards (grooves harbor bacteria).

What are 'high-touch points' that require frequent cleaning?

• AWalls only
• BOnly the large equipment such as the mixer, the slicer and the oven doors in the kitchen
• CFloors
• DDoor handles, light switches, taps, phone, refrigerator handles, shared equipment✓

Answer: High-touch points are frequently contacted by hands: door handles, light switches, faucet handles, refrigerator/freezer handles, shared equipment. These transfer bacteria rapidly and require frequent sanitising.

What is a 'cleaning schedule'?

• AList of staff names
• BThe date booked in each year for the annual deep clean of the whole premises and the yard
• CA documented plan specifying what to clean, how, how often, and who is responsible✓
• DWhen staff take breaks

Answer: A cleaning schedule documents each item/area, cleaning method, frequency, chemicals used, and responsible person. Must be posted and monitored. Changes must be documented.

What is 'damp wiping' and when should it be used?

• ACleaning every surface with a damp cloth and water at the end of each shift, which removes the need for a detergent wash
• BWeekly cleaning
• CInitial cleaning
• DUsing damp cloths and sanitiser between tasks to maintain cleanliness quickly (not substitute for thorough cleaning)✓

Answer: Damp wiping with sanitised cloths maintains cleanliness between tasks (quick wipe of counter after handling raw meat before preparing salad). NOT a substitute for thorough 6-stage cleaning.

What is the purpose of 'air drying' in the cleaning process?

• APrevents pathogenic regrowth by removing water where bacteria need to survive✓
• BIt reduces the amount of sanitising chemical needed at the previous stage of the clean
• CKills any bacteria left behind on the surface as the moving air passes over the top of it
• DSaves water

Answer: Air drying is crucial - it removes moisture needed for bacterial growth. Wiping with cloths (which harbor bacteria) is less safe. If using cloths, ensure they are cleaned/sanitised regularly.

How should cleaning chemicals be stored safely?

• ADecanted into unmarked containers kept on the shelf above the preparation bench for easy reach
• BAnywhere in the kitchen
• CIn original containers, labeled, locked, separate from food, with SDSs accessible✓
• DWith food ingredients

Answer: Cleaning chemicals must be stored: in original labeled containers, locked cabinet, away from food, and Safety Data Sheets (SDSs) must be accessible. Never store above food. Risk of contamination.

What is 'contact time' for sanitising solutions?

• AMinimum duration the surface must stay wet with sanitiser to kill pathogens effectively✓
• BThe time it takes a member of staff to apply the solution across the whole of the surface
• CDrying time
• DRinsing time

Answer: Contact time (typically 20-30 seconds for bleach) is how long sanitiser must remain wet on the surface. Without adequate contact time, pathogens may not be killed.

What is 'biofilm' and why is it problematic?

• AA cleaning product that forms a protective film over a work surface so that dirt cannot stick to it
• BSlimy layer of bacteria, algae, and debris on surfaces that protects pathogens from sanitisers✓
• CA type of bacteria
• DPlant growth

Answer: Biofilm forms on drains, pipes, and surfaces. It protects pathogens (like Listeria) from sanitisers. Requires scrubbing and thorough cleaning to remove. Professional cleaning may be needed.

What should be done with cloths and sponges used for cleaning?

• AReplace daily; store wet cloths in sanitising solution; machine wash if reusable✓
• BKeep using the same cloth for several days as long as it is rinsed out after each task
• CHang to dry
• DReuse until worn out

Answer: Cloths and sponges harbor bacteria. Best practice: dispose of single-use cloths daily. Reusable cloths must be machine-washed hot and stored in sanitising solution between uses.

What is 'deep cleaning' and how often should it occur?

• ACleaning hidden areas (behind equipment, wall junctions, under appliances) typically weekly or monthly✓
• BAnnual event
• COptional
• DA thorough clean of all the surfaces you can see, carried out at the end of every trading day in the kitchen

Answer: Deep cleaning targets hard-to-reach areas that accumulate grease, bacteria, and pest harboring sites. Frequency depends on risk (high-risk businesses: weekly; low-risk: monthly).

What is the correct procedure for cleaning raw poultry equipment?

• AThorough wash with hot soapy water, rinse, sanitise (bleach), air dry✓
• BA quick rinse under the hot tap, followed by a wipe over with a clean cloth
• CClean once per day
• DUse the same equipment as for vegetables and rinse it under the hot water tap

Answer: Raw poultry equipment is high-risk. Procedure: (1) Remove debris, (2) Wash with hot soapy water and brush, (3) Rinse thoroughly, (4) Sanitise (bleach or hot water 77°C+), (5) Air dry. Between uses.