WSQ Kitchen Hygiene and Cleaning 2 — Questions and Answers
Question 1: What is a cleaning schedule and why is it important in a Singapore food establishment?
- A timetable for staff holidays
- A documented plan specifying what needs cleaning, how often, what products to use, and who is responsible — ensuring nothing is missed (Correct answer)
- An optional best practice
- A schedule set by SFA for each establishment
Correct answer: A documented plan specifying what needs cleaning, how often, what products to use, and who is responsible — ensuring nothing is missed
A cleaning schedule ensures systematic cleaning of all areas and equipment. It specifies the item, method, frequency, chemicals, concentration, person responsible, and verification that cleaning was done.
Question 2: How should dishcloths and sponges be managed in a food establishment?
- Use the same cloth all day
- Replace or sanitise frequently, use colour-coded cloths for different tasks, store wet cloths in sanitiser solution between uses, and never use floor cloths on food surfaces (Correct answer)
- Only change cloths weekly
- Dishcloths are not important for food safety
Correct answer: Replace or sanitise frequently, use colour-coded cloths for different tasks, store wet cloths in sanitiser solution between uses, and never use floor cloths on food surfaces
Dishcloths and sponges are major bacteria harbours. They must be changed frequently, sanitised between uses, colour-coded (like chopping boards), and stored in sanitiser solution when not in use.
Question 3: What is the correct way to store cleaning chemicals in a food establishment?
- Next to food for convenience
- In a separate, locked storage area away from food, clearly labelled, with Safety Data Sheets available, and never in food containers (Correct answer)
- In the refrigerator
- Under the food preparation counter
Correct answer: In a separate, locked storage area away from food, clearly labelled, with Safety Data Sheets available, and never in food containers
Cleaning chemicals must be stored separately from food to prevent chemical contamination. They should be clearly labelled, in original containers, in a locked area, with SDS available for emergency reference.
Question 4: What floor cleaning standards apply to Singapore food establishments?
- Floors only need mopping once a week
- Floors must be swept and mopped regularly, kept dry to prevent slips and bacterial growth, drains cleaned to prevent blockages, and wet-floor signs used when mopping (Correct answer)
- Only the dining area floor matters
- Floors do not affect food safety
Correct answer: Floors must be swept and mopped regularly, kept dry to prevent slips and bacterial growth, drains cleaned to prevent blockages, and wet-floor signs used when mopping
Clean floors prevent pest attraction, bacterial growth, and slip hazards. Regular sweeping and mopping, clean drains, proper drainage, and anti-slip measures are all required.
Question 5: How should food equipment (e.g., slicers, mixers) be cleaned in a food establishment?
- Only rinse with water
- Disassemble removable parts, clean all components thoroughly, sanitise food contact surfaces, air dry, and reassemble following manufacturer instructions (Correct answer)
- Clean once a month only
- Only wipe the outside
Correct answer: Disassemble removable parts, clean all components thoroughly, sanitise food contact surfaces, air dry, and reassemble following manufacturer instructions
Equipment must be disassembled for thorough cleaning. Food particles trapped in crevices harbour bacteria. Follow the manufacturer's cleaning instructions and ensure all food contact surfaces are sanitised.
Question 6: What is the purpose of a food safety audit in a Singapore food establishment?
- To increase food prices
- To systematically evaluate food safety practices, identify non-compliance, and implement corrective actions to maintain food safety standards (Correct answer)
- Only required for new businesses
- To check financial records
Correct answer: To systematically evaluate food safety practices, identify non-compliance, and implement corrective actions to maintain food safety standards
Food safety audits assess compliance with regulations, evaluate hygiene practices, identify risks, and recommend improvements. SFA conducts inspections, and many establishments conduct internal audits too.
WSQ Kitchen Hygiene and Cleaning 2
What is a cleaning schedule and why is it important in a Singapore food establishment?