Cleaning, Sanitising and Pest Control
What the exam tests
This domain tests the difference between cleaning and sanitising, correct food-contact surface treatment, chemical safety and practical pest prevention.
Core rules
- Cleaning removes food, grease and dirt; sanitising reduces microorganisms on a clean surface.
- Food-contact surfaces need a five-step routine: scrape, wash with detergent, rinse, sanitise at the manufacturer's concentration and contact time, then air-dry.
- Sanitise chopping boards, knives, slicers, worktops and utensils after raw food and before ready-to-eat food.
- Store cleaning chemicals in labelled containers away from food; never decant into drink bottles.
- Pest control: proof gaps, screens and doors; keep waste covered; remove harbourage; use bait stations and traps away from food; record pest control visits.
- Never spray pesticide near exposed food or food-contact surfaces.
Worked example
After preparing raw fish, a handler rinses a board with water and puts it away. Rinsing removes visible debris but leaves bacteria. Correct action: wash with detergent, rinse, apply a food-safe sanitiser for the stated contact time, and let the board air-dry before reuse.
Traps that cost marks
- Sanitising a dirty surface; soil reduces sanitiser effectiveness.
- Mixing bleach with acid cleaners, which releases toxic gas.
- Using a stronger sanitiser than the label allows.
- Spraying pesticide while food is exposed.
- Treating pest control as only traps, not proofing and waste control.