Cleaning & Disinfection

What are the 6 stages of the cleaning process?

• ARinse, Wash, Dry, Store, Test, Report
• BPre-rinse, Wash, Rinse, Sanitize, Dry, Storage/Maintenance✓
• CSoak, Scrub, Drain, Air-dry, Label, Use
• DSweep, Mop, Sanitize, Air, Cool, Finish

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

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

• ANo difference
• BCleaning removes dirt; sanitizing kills pathogens✓
• CSanitizing uses water; cleaning uses chemicals
• DCleaning is daily; sanitizing is weekly

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

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

• ATo kill bacteria
• BTo remove gross food debris before washing✓
• CTo apply detergent
• DTo dry 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 sanitizing?

• A10%
• B5%
• C0.5% (1:200 dilution)✓
• D2%

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

What is 'ATP testing'?

• AA bacteria identification test
• BA rapid test measuring Adenosine Triphosphate (biological material) to verify cleaning effectiveness✓
• CA temperature test
• DA pH test

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?

• AWindows and walls
• BFood contact surfaces (cutting boards, knives, counters) and equipment✓
• CCeiling
• DFloor only

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 sanitized?

• ADaily at end of shift
• BBetween different food types and tasks, at minimum between raw and ready-to-eat foods✓
• CWeekly
• DMonthly

Answer: Clean and sanitize 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 weather outside
• BSwabbing surfaces to test for pathogens and verify cleaning✓
• CMonitoring equipment maintenance
• DWatching staff clean

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

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

• AStorage cupboards
• BRaw food preparation area, defrosting station, shared utensils, door handles✓
• COffice area
• DWindows

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
• BSeparate boards for raw meat, poultry, fish, vegetables, and ready-to-eat foods (color-coded)✓
• CBoards don't matter
• DUse plastic only

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

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

• AEquipment only
• BDoor handles, light switches, taps, phone, refrigerator handles, shared equipment✓
• CFloors
• DWalls only

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 sanitizing.

What is a 'cleaning schedule'?

• AWhen staff take breaks
• BA documented plan specifying what to clean, how, how often, and who is responsible✓
• CAnnual deep cleaning date
• DList of staff names

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.