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Question 1 of 7
1. Question
Clean and sanitised food preparation areas help us to:
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Question 2 of 7
2. Question
Rigorous cleaning in the workplace helps us:
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Question 3 of 7
3. Question
When moving from preparing raw ingredients to serving cooked food to customers, you must:
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Question 4 of 7
4. Question
Cleaning thoroughly with detergent will kill harmful bacteria
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Question 5 of 7
5. Question
How can surfaces, tools or equipment be sanitised?
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Question 6 of 7
6. Question
Put the following cleaning and sanitising steps in the correct order:
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- Scrape- to remove food scraps
- Rinse- that away
- Apply detergent- to clean the item or surface/equipment
- Rinse again- to remove traces of that detergent
- Sanitise- to kill harmful bacteria
- Final Rinse – to remove any traces of sanitiser
- Air dry so bacteria cannot grow
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First rinse
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Sanitise
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Rinse again
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Use detergent
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Scrape off excess food scraps
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Air dry
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Final rinse
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Question 7 of 7
7. Question
How often should you change your cleaning cloths?
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