WSQ Kitchen Hygiene and Cleaning — Questions and Answers
Question 1: What is the difference between 'cleaning' and 'sanitising' in a Singapore food establishment?
- They are the same process
- Cleaning removes visible dirt and food residues; sanitising reduces bacteria to safe levels using heat or chemical sanitisers — both steps are required (Correct answer)
- Sanitising replaces the need for cleaning
- Only cleaning is required by SFA
Correct answer: Cleaning removes visible dirt and food residues; sanitising reduces bacteria to safe levels using heat or chemical sanitisers — both steps are required
Cleaning (removing visible dirt) and sanitising (killing bacteria) are two distinct steps. Cleaning must come first — sanitisers cannot work effectively on dirty surfaces. Both are required by food safety regulations.
Question 2: What is the correct concentration of chlorine (bleach) solution for sanitising food contact surfaces in Singapore?
- Neat (undiluted) bleach
- Approximately 100-200 ppm (parts per million) of available chlorine, following manufacturer's dilution instructions (Correct answer)
- Any amount — the more the better
- Chlorine should never be used on food surfaces
Correct answer: Approximately 100-200 ppm (parts per million) of available chlorine, following manufacturer's dilution instructions
The recommended sanitising solution is 100-200 ppm chlorine. Too little is ineffective; too much can leave harmful chemical residues on food contact surfaces. Always follow manufacturer dilution guidelines.
Question 3: How often should food preparation surfaces be cleaned and sanitised?
- Once a day at closing
- Before and after each use, between different tasks (especially between raw and cooked food), when contaminated, and at regular intervals during continuous use (Correct answer)
- Only when they look dirty
- Once a week
Correct answer: Before and after each use, between different tasks (especially between raw and cooked food), when contaminated, and at regular intervals during continuous use
Food contact surfaces must be cleaned and sanitised frequently: between tasks, between raw and ready-to-eat food preparation, when visibly contaminated, and at least every 4 hours during continuous use.
Question 4: What is the correct order of steps for cleaning and sanitising kitchen equipment?
- Sanitise then clean
- Scrape/pre-rinse, wash with hot soapy water, rinse with clean water, sanitise, and air dry (Correct answer)
- Just soak in hot water
- Wipe with a dry cloth
Correct answer: Scrape/pre-rinse, wash with hot soapy water, rinse with clean water, sanitise, and air dry
The five-step process: (1) scrape off food debris, (2) wash with hot detergent solution, (3) rinse with clean water, (4) sanitise with approved sanitiser, (5) air dry (do not use towels).
Question 5: How should chopping boards be managed to prevent cross-contamination in Singapore kitchens?
- One board for everything
- Use separate colour-coded boards for raw meat (red), poultry (yellow), seafood (blue), vegetables (green), and cooked/ready-to-eat food (white) (Correct answer)
- Change boards weekly
- Only plastic boards prevent contamination
Correct answer: Use separate colour-coded boards for raw meat (red), poultry (yellow), seafood (blue), vegetables (green), and cooked/ready-to-eat food (white)
Colour-coded chopping boards prevent cross-contamination by ensuring surfaces used for raw meat never contact ready-to-eat food. Replace boards when they become deeply scored or cracked.
Question 6: What waste management requirements apply to Singapore food establishments?
- Waste can be stored anywhere
- Waste bins must be lined, covered, emptied regularly (at least daily), kept away from food preparation areas, and the waste area kept clean to prevent pest attraction (Correct answer)
- Only recyclable waste needs management
- Only liquid waste needs management
Correct answer: Waste bins must be lined, covered, emptied regularly (at least daily), kept away from food preparation areas, and the waste area kept clean to prevent pest attraction
Waste management in food premises requires: covered bins with liners, frequent emptying (at least daily), separate waste storage area, regular cleaning of bins and waste areas, and proper disposal to prevent pest attraction.
WSQ Kitchen Hygiene and Cleaning
What is the difference between 'cleaning' and 'sanitising' in a Singapore food establishment?