Final test · 30 questions

Final test: Cleaning and disinfection

30 questions with the explanation and the rule behind each answer. You pass with 24; if you pass, you download the PDF certificate right here.

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Missed a module? Review it first:

1. What the law requires: clean and, if needed, disinfect
2. The five steps and the order of areas
3. The cleaning plan: what, when, how and who
4. Surfaces, utensils and allergens
5. Waste, pests and product storage
6. Your hygiene: hands, clothing and health
7. Chemicals: bleach, ammonia and labels
8. Protect yourself: gloves, goggles and skin

Final test: 30 questions

Answer all 30 questions. You pass with 24 or more correct (80%). When it is marked you will see the explanation and the rule behind each answer. You can retake it as many times as you like.

1. What does Regulation 852/2004 require for everything in contact with food?That it is cleaned once a monthThat it is only disinfected, without cleaningThat it is effectively cleaned and, where necessary, disinfected, as often as neededNothing, if it is stainless steel

Annex II, chapter V, point 1.a.

Source: Reglamento (CE) 852/2004, relativo a la higiene de los productos alimenticios (Regulation on the hygiene of foodstuffs, Spanish text), annex II, chapter V, point 1

2. How must food premises be kept?Clean only on inspection daysClean and in good repairWith the doors always openHowever the manager likes

Annex II, chapter I, point 1.

Source: Reglamento (CE) 852/2004, relativo a la higiene de los productos alimenticios (Regulation on the hygiene of foodstuffs, Spanish text), annex II, chapter I, point 1

3. According to the European Commission, what is the usual order?Disinfect, clean and dryRinse, disinfect and remove dirtPour disinfectant over the dirtRemove visible dirt, clean, rinse, disinfect and rinse again

Notice 2022/C 355/01, annex I, point 3.2.b.

Source: Commission Notice 2022/C 355/01 on good hygiene practices and HACCP (Spanish text), annex I, point 3.2.b

4. Why do you disinfect after cleaning and not before?Because dirt must be removed first for disinfection to workBecause it is cheaperThe order does not matterBecause detergent disinfects by itself

The Commission's steps place disinfection after removing dirt, cleaning and rinsing.

Source: Commission Notice 2022/C 355/01 on good hygiene practices and HACCP (Spanish text), annex I, point 3.2.b

5. Where does cleaning start?In the toiletsWherever is dirtiestIn high-risk areas, ending in low-risk onesIn the street

Commission Notice 2022, annex I, point 3.2.c.

Source: Commission Notice 2022/C 355/01 on good hygiene practices and HACCP (Spanish text), annex I, point 3.2.c

6. Can the same cloth be used in the toilet and on the bar?Yes, if it is rinsedNo: different materials are used for each area, and they never go from a highly contaminated area to a less contaminated oneYes, if it is newOnly at weekends

Commission Notice 2022, annex I, point 3.2.c.

Source: Commission Notice 2022/C 355/01 on good hygiene practices and HACCP (Spanish text), annex I, point 3.2.c

7. What water is used for cleaning in a food business?Drinking water, at the right temperatureAny waterRainwaterSalt water

Commission Notice 2022, annex I, point 3.2.d.

Source: Commission Notice 2022/C 355/01 on good hygiene practices and HACCP (Spanish text), annex I, point 3.2.d

8. How much product is used?Double, to be sureHalf a bottle each timeWhatever fits in the bucketAs much as needed, following the manufacturer's instructions

Notice 2022, point 3.2.d, and BASEQUIM 022: stronger does not clean better.

Source: Commission Notice 2022/C 355/01 on good hygiene practices and HACCP (Spanish text), annex I, point 3.2.d · INSST, BASEQUIM 022: Limpieza de edificios y locales (chemical agents in cleaning, in Spanish), measures on working methods

9. Which questions does a cleaning plan answer?Only how much the product costsWhat, when and how things are cleaned and disinfected, and who does itOnly who cleansNone, just clean

Commission Notice 2022, annex I, point 3.2.a.

Source: Commission Notice 2022/C 355/01 on good hygiene practices and HACCP (Spanish text), annex I, point 3.2.a

10. Which product information must be available in your language?Only the priceOnly the brandInstructions for use, active ingredient, contact time and concentrationNone

Commission Notice 2022, annex I, point 3.2.e.

Source: Commission Notice 2022/C 355/01 on good hygiene practices and HACCP (Spanish text), annex I, point 3.2.e

11. How is it checked that cleaning has been done properly?By smelling the premisesBy asking customersIt does not need checkingWith visual checks and, where appropriate, sample testing

Commission Notice 2022, annex I, point 3.2.f.

Source: Commission Notice 2022/C 355/01 on good hygiene practices and HACCP (Spanish text), annex I, point 3.2.f

12. Who must train staff in food hygiene?Each worker on their ownThe town councilThe employer (the food business operator), according to each worker's activityNobody

Regulation 852/2004, annex II, chapter XII.

Source: Reglamento (CE) 852/2004, relativo a la higiene de los productos alimenticios (Regulation on the hygiene of foodstuffs, Spanish text), annex II, chapter XII

13. What must food-contact surfaces be like?Smooth, washable, corrosion-resistant and non-toxicPorous woodAny materialRough, so things do not slip

Annex II, chapter II, point 1.f.

Source: Reglamento (CE) 852/2004, relativo a la higiene de los productos alimenticios (Regulation on the hygiene of foodstuffs, Spanish text), annex II, chapter II, point 1.f

14. To avoid cross-contamination between raw and cooked food, the Commission asks for…Always using the same boardSeparate equipment, or cleaning and disinfection between usesCooking for longerWashing only at the end of the day

Commission Notice 2022, annex I, point 3.1.l.iii.

Source: Commission Notice 2022/C 355/01 on good hygiene practices and HACCP (Spanish text), annex I, point 3.1.l

15. Can a container used for nuts be used for a nut-free food?Yes, alwaysNever againOnly if it is wiped with a clothOnly if it has been cleaned and checked at least for the absence of any visible residue

Point 9 of chapter IX, added by Regulation 2021/382.

Source: Reglamento (UE) 2021/382 (amends the annexes to Regulation 852/2004: allergens and food safety culture; Spanish text), chapter IX, point 9

16. What must be done with waste in rooms where there is food?Remove it once a weekRemove it as quickly as possible and keep it in closable containersLeave it next to the foodKeep it in open boxes

Annex II, chapter VI, points 1 and 2.

Source: Reglamento (CE) 852/2004, relativo a la higiene de los productos alimenticios (Regulation on the hygiene of foodstuffs, Spanish text), annex II, chapter VI

17. What does the regulation require on pests?Adequate procedures to control pestsNothingJust keeping a catFumigating every day

Annex II, chapter IX, point 4.

Source: Reglamento (CE) 852/2004, relativo a la higiene de los productos alimenticios (Regulation on the hygiene of foodstuffs, Spanish text), annex II, chapter IX, point 4

18. Where may cleaning products not be stored?In a separate closed cupboardIn a cleaning roomIn areas where food is handledIn a ventilated storeroom

Annex II, chapter I, point 10.

Source: Reglamento (CE) 852/2004, relativo a la higiene de los productos alimenticios (Regulation on the hygiene of foodstuffs, Spanish text), annex II, chapter I, point 10

19. How are hazardous or inedible substances stored?Labelled and in separate, securely closed containersUnlabelled, to save moneyMixed with foodIn open containers

Annex II, chapter IX, point 8.

Source: Reglamento (CE) 852/2004, relativo a la higiene de los productos alimenticios (Regulation on the hygiene of foodstuffs, Spanish text), annex II, chapter IX, point 8

20. What must washbasins for hands have?Only cold waterHot and cold running water and materials for hygienic cleaning and dryingOne cloth towel for everyoneNothing special

Annex II, chapter I, point 4.

Source: Reglamento (CE) 852/2004, relativo a la higiene de los productos alimenticios (Regulation on the hygiene of foodstuffs, Spanish text), annex II, chapter I, point 4

21. When should you wash your hands, according to the Commission?Only on arrivalOnly when leavingBefore starting, after the toilet, after handling rubbish, after coughing and between tasksOnly if they look dirty

Commission Notice 2022, annex I, point 3.11.b.

Source: Commission Notice 2022/C 355/01 on good hygiene practices and HACCP (Spanish text), annex I, point 3.11.b

22. You have diarrhoea and work in a kitchen. What do you do?Work with gloves and say nothingGo to work wearing a maskWait for the week to passReport it to your employer immediately: you may not handle food if there is a risk of contaminating it

Annex II, chapter VIII, point 2.

Source: Reglamento (CE) 852/2004, relativo a la higiene de los productos alimenticios (Regulation on the hygiene of foodstuffs, Spanish text), annex II, chapter VIII, point 2

23. What happens if you mix bleach with an ammonia product or an acid?It cleans twice as wellToxic gases are released that irritate the eyes and airwaysNothing happensThey neutralise into water

INSST BASEQUIM 022: do not mix products, for example bleach with acids or ammonia-based products.

Source: INSST, BASEQUIM 022: Limpieza de edificios y locales (chemical agents in cleaning, in Spanish), measures on working methods

24. Why is a cloth or dispenser better than a spray?Because spraying puts more product into the air and you breathe in moreBecause sprays are illegalBecause cloths are cheaperThere is no difference

BASEQUIM 022: spraying causes more dispersion and a greater risk of inhalation.

Source: INSST, BASEQUIM 022: Limpieza de edificios y locales (chemical agents in cleaning, in Spanish), risk factors

25. Can bleach be decanted into an empty water bottle?Yes, if you write on it with a markerYes, if it is a glass bottleNo: never into food or drink containers, and decanted products keep the original labelYes, to use it quickly

BASEQUIM 022: decanted products are labelled and food containers are never used.

Source: INSST, BASEQUIM 022: Limpieza de edificios y locales (chemical agents in cleaning, in Spanish), measures on working methods

26. How do you identify the product in an unlabelled container?By smelling itBy tasting itBy mixing it with waterNot by smelling it: set it aside and report it

BASEQUIM 022: do not use your sense of smell to identify products.

Source: INSST, BASEQUIM 022: Limpieza de edificios y locales (chemical agents in cleaning, in Spanish), measures on working methods · Ley 31/1995, de Prevención de Riesgos Laborales (Occupational Risk Prevention Act, in Spanish), article 29.2.4

27. What typical harm does repeated contact with detergents and water cause?Dermatitis on the hands and forearmsToothacheShort-sightednessNone

BASEQUIM 022, health effects on the skin.

Source: INSST, BASEQUIM 022: Limpieza de edificios y locales (chemical agents in cleaning, in Spanish), health effects

28. Which gloves are used for cleaning products?Any fabric glovesGardening glovesChemical protection gloves, chosen according to the products and contact timeNone, bare hands are better

BASEQUIM 022: chemical protection gloves (category III) according to composition and exposure time.

Source: INSST, BASEQUIM 022: Limpieza de edificios y locales (chemical agents in cleaning, in Spanish), personal protection

29. A product label shows the phrase H314. What eye protection does the INSST call for?SunglassesFull-frame goggles (or a face shield if there are splashes)NoneA cap

BASEQUIM 022: with H314, H318, H319 or P280, full-frame goggles; a face shield if there are splashes.

Source: INSST, BASEQUIM 022: Limpieza de edificios y locales (chemical agents in cleaning, in Spanish), personal protection

30. Who pays for training on the risks of the products you use?The workerHalf eachNobody, it is not compulsoryThe employer, and it takes place during working hours

Act 31/1995, article 19: training costs the worker nothing and is given during working hours.

Source: Ley 31/1995, de Prevención de Riesgos Laborales (Occupational Risk Prevention Act, in Spanish), article 19

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This is a free-form theoretical training certificate. It is not the food handler certificate and does not replace the hygiene training your employer must give you for your job (Regulation 852/2004, annex II, chapter XII).

Next step: the full plan

Cleaning and disinfection are one of the prerequisites of the food safety system. The HACCP course explains the seven principles, critical control points and records, with the European rules.

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Final test: Cleaning and disinfection

Final test: 30 questions

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