Level 3 Food Safety Certificate Cleaning and Disinfection Procedures Questions and Answers

Question 1

A supervisor introduces a new concentrated cleaning chemical.
Under the Control of Substances Hazardous to Health Regulations 2002 (COSHH), what is the supervisor's most important initial responsibility before the chemical is used?

Accepted Answer

Conduct a specific risk assessment for the substance and ensure the Safety Data Sheet (SDS) is available to staff.

Answer

Store the chemical in a locked cupboard away from food items.

Answer

Immediately train all kitchen staff on how to dilute and use the chemical.

Answer

Decant the chemical into smaller, unlabelled spray bottles for ease of use.

Question 2

A food business needs to purchase a new disinfectant for use on food preparation surfaces. To comply with UK food safety standards and ensure it is effective against bacteria, which of the following standards should the product meet?

Accepted Answer

BS EN 1276 or BS EN 13697

Answer

BS EN 14476

Answer

BS ISO 9001

Answer

BS 31100

Question 3

A kitchen porter is tasked with thoroughly cleaning and disinfecting a commercial meat slicer. According to the recommended six-stage cleaning process, what is the correct sequence of actions after the initial pre-clean (removing loose debris)?

Accepted Answer

Main clean with detergent, rinse, disinfect, final rinse, air dry.

Answer

Disinfect, main clean with detergent, final rinse, air dry.

Answer

Main clean with detergent, disinfect, rinse, air dry.

Answer

Rinse, disinfect, main clean with detergent, final rinse, air dry.

Question 4

Which of the following is the most critical piece of information to include on a comprehensive cleaning schedule for a food business?

Accepted Answer

The specific dilution rates for chemicals and the required contact time for disinfectants.

Answer

The brand name of every cleaning product to be used.

Answer

The total cost of cleaning materials per month.

Answer

The home phone number of the cleaning supervisor.

Question 5

In the context of a two-stage clean, what is the primary purpose of using a detergent?

Accepted Answer

To break down and remove grease, food particles, and other soils from a surface.

Answer

To reduce pathogenic bacteria to a safe level.

Answer

To sterilise the surface by killing all microorganisms.

Answer

To combine the cleaning and disinfection steps into a single action.

Question 6

A 'clean-as-you-go' policy is being implemented. Which scenario best describes an employee correctly following this policy?

Accepted Answer

Wiping down their workstation with a sanitiser and paper towels immediately after preparing raw chicken and before starting on salad vegetables.

Answer

Leaving all cleaning tasks until the end of their shift to do them all at once.

Answer

Brushing food debris from the floor under a workbench to be cleared away later.

Answer

Using the same cloth to wipe the raw meat preparation board and then the handle of the refrigerator.

A supervisor introduces a new concentrated cleaning chemical.Under the Control of Substances Hazardous to Health Regulations 2002 (COSHH), what is the supervisor's most important initial responsibility before the chemical is used?

A supervisor introduces a new concentrated cleaning chemical.
Under the Control of Substances Hazardous to Health Regulations 2002 (COSHH), what is the supervisor's most important initial responsibility before the chemical is used?