Hygiene and Sanitation
Hygiene and Sanitation tests personal hygiene, cleaning versus sanitising, cross-contamination controls, and pest and waste management. The exam expects practical procedures, not just awareness of bacteria.
Personal hygiene
Wash hands for at least 20 seconds with soap and warm water after handling raw animal foods, using the toilet, touching the face, or handling waste. Gloves are not a substitute for handwashing and must be changed between tasks. Keep nails short, avoid jewellery, and cover cuts with a waterproof dressing.
Cleaning and sanitising
Cleaning removes soil; sanitising reduces microorganisms to a safe level. Use the two-stage method: clean with detergent, rinse, then apply sanitiser at the correct concentration and contact time. Chlorine for food-contact surfaces is typically 50–100 ppm; quaternary ammonium is often 200–400 ppm. Sanitiser fails on a soiled surface, so never skip cleaning.
Cross-contamination
Use separate colour-coded boards or a clean-and-sanitise step between raw and ready-to-eat foods. Store raw meat below cooked and ready-to-eat items. Keep wiping cloths in sanitising solution and change them regularly.
Worked example
A cook cuts raw chicken, wipes the board with a dry cloth, then slices salad. The cloth spreads contamination and the board is not sanitised. Correct sequence: remove chicken, clean and sanitise the board and knife, wash hands, use a clean board or a salad board, and use a clean cloth.
Traps that cost marks
Sanitising without cleaning; dipping hands in sanitiser instead of washing; using the same cloth for benches and floors; storing raw foods above cooked foods; and ignoring pest sightings or damaged packaging.
Key points
- Handwash for 20 seconds; gloves do not replace handwashing.
- Clean first, then sanitise at the correct ppm and contact time.
- Separate raw and ready-to-eat foods with boards, storage and handwashing.
- Store raw meat below cooked and ready-to-eat food.
- Wiping cloths belong in sanitiser, not on the bench.