Cleaning and Disinfection

Question 1

What are the two types of food soiling?

Answer 1

Organic

Inorganic

Question 2

What are examples of Organic food soiling?

Answer 2

Food particles

Coffee grounds

Grease, dirt and pest droppings

Question 3

What are examples of inorganic (non-biodegradable) soiling?

Answer 3

Water hardness (scale / rust)

Chemicals (minerals or detergents)

Question 4

What are the benefits of cleaning?

Answer 4

Law compliance

Customer image

Pleasant and safe work environment

Prevents pests

Reduces contamination

Reduces microbial growth

Maintenance and performance if machinery

Question 5

What are the 3 types hazards associated with cleaning?

Answer 5

Microbiological

Physical

Chemical

Question 6

Examples of microbiological hazards when cleaning

Answer 6

Cross-contamination

Dust particles

Aerosols

Inadequate cleaning (contact times)

Question 7

Examples of physical hazards when cleaning

Answer 7

Using inappropriate, worn and defective cleaning equipment

Using defective PPE

Question 8

Examples of chemical hazards when cleaning

Answer 8

Wrong chemicals

Wrong concentrations

Failure to rinse

Incorrect storage (e.g. inside food containers)

Question 9

What are the 3 forms energy is available in that can be used in cleaning?

Answer 9

Kinetic

Thermal

Chemical

Question 10

Example of kinetic energy when cleaning

Answer 10

Physical (scrubbing, sweeping)

Mechanical (Machinery)

Turbulence (liquids, pressure washer etc)

Question 11

What are examples of thermal energy when cleaning?

Answer 11

Hot water

Steam

Question 12

What are examples of chemical energy when cleaning?

Answer 12

Detergents

Question 13

What is a bactericide?

Answer 13

A substance that destroys bacteria

Question 14

What is sterilisation?

Answer 14

A process that destroys all living organisms

Question 15

What is a detergent?

Answer 15

A substance used to remove grease and dirt

Question 16

What is a fungicide?

Answer 16

A substance that kills mould and fungi

Question 17

What is disinfection?

Answer 17

The destruction of micro-organisms to a level that is not harmful to food or consumers

(Doesn’t usually affect spores)

Question 18

What is a sanitizer?

Answer 18

A chemical combination that cleans and disinfects

Question 19

What are the 6 basic stages of cleaning?

Answer 19

Pre-clean

Main clean

Intermediate rinse

Disinfection

Final rinse

Drying

Question 20

What factors should be considered when determining the appropriate cleaning method?

Answer 20

Accessibility

Requirements of food safety standards

Type and mix of soils

Type and level of microbial contamination

Risk to food, people, equipment

Available resources

Effluent disposal system

Question 21

List types of cleaning methods

Answer 21

Dishwashing
Soak clean
Manual cleaning
Wash down system
Foams or gels
Clean in place
Machine dishwashing

Question 22

What does the effectiveness of cleaning depend on?

Answer 22

Choosing the correct chemical👨‍🔬

Applying the optimum temperature and concentrations 🌡️

Allowing it time to function ⏰

Using it with the correct equipment

Question 23

What is the purpose of a cleaning schedule? ( 6 points)

Answer 23

Acts as a communication channel

Ensures consideration to area / item to be cleaned

Improves efficiency

Raises profile of cleaning

Co-ordinates effort when more than one person is responsible

Improves management control

Question 24

What are key elements to be considered with a cleaning schedule?

Answer 24

Item
Person responsible
Time
Methods
Duration
Resources required
PPE
Validation/supervisory check

Question 25

What are the advantages of colour coded cleaning equipment?

Answer 25

Prevents cross-contamination