10 questions, graded as you go, with the reason for every answer. Start free, no sign-up.
What this covers
Cleaning chemicals
Cleaning method
Chemical safety
Pests
Sample questions
What is a sanitiser?
A detergent with an added perfume
A disinfectant for use on hands only
A product that both cleans and disinfects
A chemical that kills insect pests
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C. A product that both cleans and disinfects
A sanitiser combines a detergent and a disinfectant in one product. On a dirty surface it still has to be used twice: once to clean, then again and left for its contact time to disinfect.
B. Destroying all micro-organisms and their spores
Sterilisation kills everything, including spores, and is used in settings such as canning and hospitals. Reducing bacteria to a safe level is disinfection, which is what food premises normally aim for.
Reference: Level 2 food safety syllabus: cleaning and disinfection
Which sequence shows the six stages of cleaning in the correct order?
Pre-clean, disinfect, main clean, rinse, dry, final rinse
Main clean, pre-clean, disinfect, rinse, final rinse, dry
Rinse, pre-clean, main clean, dry, disinfect, final rinse
Pre-clean, main clean, rinse, disinfect, final rinse, dry
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D. Pre-clean, main clean, rinse, disinfect, final rinse, dry
Loose debris is removed, the surface is washed with detergent and rinsed, then disinfected, rinsed again if the product requires it, and dried. Disinfecting before the main clean fails because grease and dirt stop the chemical reaching the bacteria.
Reference: Level 2 food safety syllabus: six stages of cleaning
