WSQ Kitchen Hygiene and Cleaning 2

Question 1

What is a cleaning schedule and why is it important in a Singapore food establishment?

Accepted Answer

A documented plan specifying what needs cleaning, how often, what products to use, and who is responsible — ensuring nothing is missed

Answer

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?

Accepted 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

Answer

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?

Accepted Answer

In a separate, locked storage area away from food, clearly labelled, with Safety Data Sheets available, and never in food containers

Answer

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?

Accepted 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

Answer

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?

Accepted Answer

Disassemble removable parts, clean all components thoroughly, sanitise food contact surfaces, air dry, and reassemble following manufacturer instructions

Answer

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.

WSQ Food Safety Practice Test

WSQ Food Safety Practice Test

WSQ Kitchen Hygiene and Cleaning 2