Cleaning, Disinfection and Pest Control
Candidates must distinguish cleaning (removing visible dirt and grease) from disinfection (reducing microorganisms to a safe level) and sterilisation (destroying all microorganisms, rarely relevant in catering). The six-stage cleaning method is: remove loose debris, pre-clean, main clean with detergent, rinse, disinfect, final rinse/dry. Disinfectant must be used at the correct concentration and contact time, and food-contact surfaces must be rinsed where required.
Two-stage cleaning (detergent then disinfectant) is required for food-contact surfaces and equipment. Clean as you go is the practical principle; a written cleaning schedule should name the item, method, frequency, chemical and responsible person.
Pest control: know the signs - droppings, gnaw marks, grease smears, live or dead insects, webbing, and unusual smells. Control relies on proofing (screens, door sweeps, sealed gaps), hygiene (no food or waste left out), and monitoring (bait stations, fly killers placed away from food). Never use pesticides near open food or apply them yourself unless trained and authorised.
Traps: questions often test whether a surface needs cleaning and disinfecting (food-contact surfaces do), whether disinfectant works on dirty surfaces (it does not - soil reduces efficacy), and whether pest control is solely the contractor's job (staff monitoring is essential).
Rule of thumb: if it touches food, it must be cleaned and disinfected; if it is a floor or wall, cleaning is usually enough unless contamination is likely.