Hospitality / Food Safety
Kitchen Hygiene & Sanitation
Effective cleaning and disinfection for kitchens, service areas and equipment, so surfaces are truly clean and not just clean-looking.
- Modules
- 3
- Slides
- 70
- Knowledge-check questions
- 13
- Pass mark
- 80%
- Retakes
- Unlimited
What you'll learn
- Detergents vs disinfectants, and two-stage cleaning
- The six stages of cleaning, plus manual and machine dishwashing
- Cleaning schedules and safe chemical handling (COSHH)
- 01Detergency31 slides · Knowledge check
- 02Cleaning, schedules & manual dishwashing20 slides · Knowledge check
- 03Machine dishwashing, waste & COSHH19 slides · Knowledge check
- FAFinal assessmentAll modules · 80% to pass