Level 2 Food Hygiene Certificate Cleaning and Disinfection 2 — Questions and Answers
Question 1: What does COSHH stand for and why is it relevant to food premises?
- Control of Safe Handling of Hazards — it relates to food safety checks
- Control of Substances Hazardous to Health — it governs the safe storage, use, and handling of chemicals such as cleaning products in the workplace (Correct answer)
- Certification of Standards for Hygiene and Health — a food safety qualification
- Code of Safety for Hospitality and Hotels — an industry standard
Correct answer: Control of Substances Hazardous to Health — it governs the safe storage, use, and handling of chemicals such as cleaning products in the workplace
COSHH stands for Control of Substances Hazardous to Health. Under the COSHH Regulations 2002, employers must assess risks from hazardous substances (including cleaning chemicals, disinfectants, and sanitisers), provide safety data sheets, ensure correct storage, and train staff on safe use. This prevents chemical contamination of food and protects staff health.
Question 2: What temperature does water need to reach for heat disinfection to be effective?
- 40°C for 5 minutes
- 60°C for 1 minute
- 82°C or above for a contact time as specified by guidelines (Correct answer)
- 100°C for 30 seconds
Correct answer: 82°C or above for a contact time as specified by guidelines
Heat disinfection requires water at 82°C or above to be effective. This can be achieved through dishwashers with appropriate final rinse temperatures or by immersing items in water at 82°C+. Heat disinfection has the advantage of leaving no chemical residues, unlike chemical disinfection methods.
Question 3: Where should cleaning chemicals be stored in a food premises?
- Under the food preparation counter for easy access
- In a separate, locked storage area away from food, clearly labelled, with Safety Data Sheets accessible (Correct answer)
- In the fridge to keep them cool and effective
- Anywhere convenient as long as they have labels
Correct answer: In a separate, locked storage area away from food, clearly labelled, with Safety Data Sheets accessible
Cleaning chemicals must be stored in a dedicated, secure area completely separate from food, food packaging, and food preparation areas. They should be clearly labelled in their original containers (never decanted into food containers), and Safety Data Sheets (SDS) must be accessible. This prevents chemical contamination of food.
Question 4: Why is it important to rinse surfaces after applying chemical disinfectant in a food preparation area?
- To make the surface look shiny
- To remove chemical residues that could contaminate food if left on the surface (Correct answer)
- Rinsing is optional and not necessary
- To test if the surface is properly disinfected
Correct answer: To remove chemical residues that could contaminate food if left on the surface
Many chemical disinfectants can leave residues on surfaces that could transfer to food, causing chemical contamination. Rinsing with clean water after the required contact time removes these residues. Some sanitisers are designed to be 'no-rinse' formulations, but unless the product specifically states this, surfaces should always be rinsed after disinfection.
Question 5: What is a biofilm and why is it a concern in food premises?
- A type of food packaging material
- A layer of microorganisms that attaches to surfaces and becomes resistant to normal cleaning and disinfection, potentially harbouring harmful bacteria (Correct answer)
- A biodegradable cleaning product
- A thin film used to cover food during storage
Correct answer: A layer of microorganisms that attaches to surfaces and becomes resistant to normal cleaning and disinfection, potentially harbouring harmful bacteria
A biofilm is a community of microorganisms (bacteria, yeasts, moulds) that attach to surfaces and produce a protective slimy matrix. Biofilms are very difficult to remove with standard cleaning because the matrix protects the bacteria from disinfectants. They commonly form on wet surfaces, drains, and equipment. Preventing biofilm formation requires thorough, regular cleaning and complete drying of surfaces.
Question 6: What type of cloth is recommended for use in food preparation areas and why?
- Reusable fabric cloths washed daily
- Single-use disposable cloths or paper towels, as they cannot build up bacterial contamination between uses (Correct answer)
- Sponges, as they absorb more cleaning solution
- Tea towels shared between all staff
Correct answer: Single-use disposable cloths or paper towels, as they cannot build up bacterial contamination between uses
Single-use disposable cloths or paper towels are recommended for food preparation areas because they are discarded after use, eliminating the risk of bacterial build-up. Reusable cloths and sponges can harbour millions of bacteria and spread contamination across surfaces. If reusable cloths are used, they must be colour-coded, regularly laundered at high temperatures, and replaced frequently.
Level 2 Food Hygiene Certificate Cleaning and Disinfection 2
What does COSHH stand for and why is it relevant to food premises?