Cleaning, Disinfection and Pest Control
This domain tests the difference between cleaning and disinfection, the correct two-stage method, and how to prevent and detect pests. Cleaning removes visible dirt and food debris; disinfection reduces microorganisms to a level that is safe. A surface must be cleaned before it is disinfected because dirt stops disinfectants from working.
Two-stage cleaning
- Remove loose debris and pre-clean.
- Wash with detergent and hot water.
- Rinse if required.
- Apply a food-safe disinfectant at the correct dilution and leave it for the stated contact time.
- Air-dry or dry with a clean disposable towel.
Use separate cloths for food-contact and floor areas. Store chemicals below food, in labelled containers, away from utensils. Clean and disinfect food-contact surfaces, boards, knives, slicers, probes, taps, door handles and fridge seals regularly.
Pest control
Pests need food, water and shelter. Deny all three: store food in sealed pest-proof containers, clean up spills, keep bins closed, fix leaks, proof gaps around pipes and doors, and screen windows. Look for droppings, gnaw marks, grease trails, live or dead insects, and damaged packaging. Use bait stations and professional pest control where needed, and record visits.
Worked example
A board used for raw chicken is rinsed under the tap and put away. Reasoning: rinsing removes visible juice but does not kill bacteria; the board can contaminate the next RTE food. Wash with detergent, rinse, apply disinfectant for the stated contact time, and air-dry.
Traps
- Hot water alone is not disinfection.
- Disinfectant applied to dirty surfaces may be ineffective.
- Pest control is not only a response to seeing pests; prevention and monitoring are continuous.
- Mixing cleaning chemicals can produce dangerous gases.