Level 2 Food Hygiene Certificate Cleaning and Disinfection 2

Question 1

What does COSHH stand for and why is it relevant to food premises?

Accepted Answer

Control of Substances Hazardous to Health — it governs the safe storage, use, and handling of chemicals such as cleaning products in the workplace

Answer

Control of Safe Handling of Hazards — it relates to food safety checks

Answer

Certification of Standards for Hygiene and Health — a food safety qualification

Answer

Code of Safety for Hospitality and Hotels — an industry standard

Question 2

What temperature does water need to reach for heat disinfection to be effective?

Accepted Answer

82°C or above for a contact time as specified by guidelines

Answer

40°C for 5 minutes

Answer

60°C for 1 minute

Answer

100°C for 30 seconds

Question 3

Where should cleaning chemicals be stored in a food premises?

Accepted Answer

In a separate, locked storage area away from food, clearly labelled, with Safety Data Sheets accessible

Answer

Under the food preparation counter for easy access

Answer

In the fridge to keep them cool and effective

Answer

Anywhere convenient as long as they have labels

Question 4

Why is it important to rinse surfaces after applying chemical disinfectant in a food preparation area?

Accepted Answer

To remove chemical residues that could contaminate food if left on the surface

Answer

To make the surface look shiny

Answer

Rinsing is optional and not necessary

Answer

To test if the surface is properly disinfected

Question 5

What is a biofilm and why is it a concern in food premises?

Accepted Answer

A layer of microorganisms that attaches to surfaces and becomes resistant to normal cleaning and disinfection, potentially harbouring harmful bacteria

Answer

A type of food packaging material

Answer

A biodegradable cleaning product

Answer

A thin film used to cover food during storage

Question 6

What type of cloth is recommended for use in food preparation areas and why?

Accepted Answer

Single-use disposable cloths or paper towels, as they cannot build up bacterial contamination between uses

Answer

Reusable fabric cloths washed daily

Answer

Sponges, as they absorb more cleaning solution

Answer

Tea towels shared between all staff