Level 2 Food Hygiene Certificate HACCP Principles & Cleaning 2

Question 1

What is the difference between CLEANING and DISINFECTION in a food environment?

Accepted Answer

Cleaning removes visible dirt; disinfection reduces microorganisms to a safe level

Answer

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?

Accepted Answer

First cleaning to remove dirt, then applying disinfectant to kill microorganisms

Answer

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'?

Accepted Answer

To ensure the disinfectant is in contact with bacteria long enough to kill them effectively

Answer

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?

Accepted Answer

The Control of Substances Hazardous to Health (COSHH) Regulations 2002

Answer

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?

Accepted Answer

Combined detergent-disinfectant (sanitiser)

Answer

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.

Level 2 Food Hygiene Practice Test

Level 2 Food Hygiene Practice Test

Level 2 Food Hygiene Certificate HACCP Principles & Cleaning 2