1) Why is it important to keep work areas clean?  a) To keep the manager happy. b) To control the bacteria that cause food poisoning c) To make less work 2) What is a Detergent used for? a) To remove grease and dirt b) To destroy bacteria c) To Clean and disinfect 3) Which is the most hygienic to dry dishes?  a) Blue roll b) Kitchen towel 4) What is a Disinfectant used for? a) To destroy bacteria b) To remove grease and dirt c) To Clean and disinfect 5) What is a Sanitiser used for? a) To Clean and disinfect b) To destroy bacteria c) To remove grease and dirt 6) Why should we use disposable cloths for cleaning?  a) Its cheaper. b) to reduce cross contamination 7) What is the correct order, in Coleg Menai's cleaning method. a) Clean, Dry, Sanitise, Dry b) Dry, Rinse, Sanitise, Clean c) Sanitise, Rinse, Dry, Clean. 8) Using the same cleaning cloths and equipment in raw food areas then in high-risk food areas can cause? a) chemical contamination. b) physical contamination c) Bacterial contamination 9) Incorrectly storing cleaning chemicals in food preparation and cooking areas can cause? a) physical contamination b) chemical contamination. c) Bacterial contamination 10) Fibres from mops, cloths and paper towels can cause? a) physical contamination b) Bacterial contamination c) chemical contamination. 11) What does COSHH stand for? a) Control of Surfaces Hazardous to Health b) Control of Spatulas Hazardous to Health c) Control of Substances Hazardous to Health 12) What should you do if you notice any damaged equipment, surfaces or fittings? a) Try to fix it. b) Report to the supervisor c) Keep using it 13) Which of these are signs of pest infestation? a) droppings, damaged food stock, paw prints. b) Missing food.  c) Food in wrong areas 14) Why should you immediately clean up any spills?  a) To avoid slips and trips b) To make the kitchen nicer. c) To prevent physical contamination

Keeping the work area clean

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