Level 2 Food Hygiene Certificate HACCP Principles & Cleaning 2 — Questions and Answers
Question 1: What is the difference between CLEANING and DISINFECTION in a food environment?
- They are the same process
- Cleaning removes visible dirt; disinfection reduces microorganisms to a safe level (Correct answer)
- Disinfection removes visible dirt; cleaning kills bacteria
- Cleaning is done daily; disinfection is done weekly
Correct answer: Cleaning removes visible dirt; disinfection reduces microorganisms to a safe level
Cleaning removes visible dirt, grease, and food residues. Disinfection reduces microorganisms on a surface to a safe level. Both steps are usually needed for food contact surfaces — cleaning first, then disinfecting.
Question 2: What is a 'two-stage clean' in a food business?
- Cleaning the same surface twice with the same product
- First cleaning to remove dirt, then applying disinfectant to kill microorganisms (Correct answer)
- Cleaning in the morning and again in the evening
- Using two different members of staff to check the cleaning is thorough
Correct answer: First cleaning to remove dirt, then applying disinfectant to kill microorganisms
A two-stage clean involves first cleaning the surface with detergent to remove physical dirt and grease (which inhibits disinfectants), and then applying disinfectant to kill microorganisms to a safe level.
Question 3: Why must a cleaning product be left on a surface for the manufacturer's recommended 'contact time'?
- To allow the surface to dry before use
- To ensure the disinfectant is in contact with bacteria long enough to kill them effectively (Correct answer)
- To comply with COSHH labelling requirements
- To prevent surface damage from overuse
Correct answer: To ensure the disinfectant is in contact with bacteria long enough to kill them effectively
Disinfectants require a minimum contact time (as specified by the manufacturer) to achieve effective kill rates of microorganisms. Wiping too soon removes the disinfectant before it has completed its bactericidal action.
Question 4: What legislation governs the safe use and storage of cleaning chemicals in a food business?
- The Food Safety Act 1990
- The Control of Substances Hazardous to Health (COSHH) Regulations 2002 (Correct answer)
- The Health and Safety at Work Act 1974 only
- The Personal Protective Equipment at Work Regulations 1992
Correct answer: The Control of Substances Hazardous to Health (COSHH) Regulations 2002
The Control of Substances Hazardous to Health (COSHH) Regulations 2002 require employers to assess the risks from hazardous substances (including cleaning chemicals) and implement appropriate controls for their safe use, storage, and disposal.
Question 5: Which of the following is a food-safe sanitiser that combines detergent and disinfectant in one product?
- Bleach solution
- Combined detergent-disinfectant (sanitiser) (Correct answer)
- Sodium hypochlorite alone
- Quaternary ammonium compound used after detergent
Correct answer: Combined detergent-disinfectant (sanitiser)
A combined detergent-disinfectant (sanitiser) contains both a detergent to remove dirt and a disinfectant component in one product. However, for heavily soiled surfaces, a separate two-stage clean is still recommended.
Question 6: How should cleaning schedules in a food business be documented?
- Verbally confirmed by a supervisor each day
- Written cleaning schedules specifying what to clean, how, when, and by whom, with signed completion records (Correct answer)
- An informal checklist kept only when an EHO visit is expected
- An annual cleaning audit report only
Correct answer: Written cleaning schedules specifying what to clean, how, when, and by whom, with signed completion records
Written cleaning schedules should specify what needs to be cleaned, the method and products to use, the frequency, and who is responsible. Signed completion records provide evidence of due diligence.
Level 2 Food Hygiene Certificate HACCP Principles & Cleaning 2
What is the difference between CLEANING and DISINFECTION in a food environment?