Venheim
Food hygiene training · As of 23 September 2026 · all sources checkedNo account · your answers stay on your device

05Chapter 5 of 8 · 5 min

Cleaning & disinfection

You clean in the right order, store cleaning agents correctly and know what a cleaning schedule sets out.

Legal basis: Reg. 852/2004 Annex II Ch. I, II, V

Ch. 5 · Question 1/5

The worktop after jointing raw poultry. In what order?

  1. Rinse with clean water
  2. Clear away large residues
  3. Disinfect and wait for the contact time
  4. Clean with detergent and water
How sure are you?

Background reading

What applies, and where it comes from

Rooms, work surfaces and equipment must be clean and cleaned, and where necessary disinfected, often enough to avoid any risk of contamination (Regulation 852/2004). Disinfection only works on cleaned surfaces: clean first, then disinfect. Cleaning agents are never stored where food is handled. A cleaning schedule sets out who cleans what, when, how and with what.

Rooms where food is handled are kept clean and in good condition.1

Work surfaces are sound, easy to clean and, where necessary, easy to disinfect.2

Equipment that comes into contact with food is thoroughly cleaned and, where necessary, disinfected, often enough to avoid any risk of contamination.3

There are suitable facilities for cleaning, disinfecting and storing working utensils.4

Cleaning agents and disinfectants are not stored where food is handled.5

AT — applies in AustriaThe Austrian Economic Chamber (WKO) recommends a cleaning schedule that sets out who cleans what, when, how and with what. Safety data sheets and instructions for use of the agents are available. Disinfection only works on cleaned surfaces, so cleaning comes first.6

DE — applies in Germany“Cleaning and disinfection” is one of the subject areas in which training under § 4 LMHV provides specialist knowledge.78

Sources

We read every source in the original on the date shown and checked it against the text: EU law in its German-language version, the links lead to the English one. All sources and what has changed (in German)

  1. 1Regulation (EC) No 852/2004 on the hygiene of foodstuffs, Annex II, Chapter I, point 1 · checked 23 September 2026
  2. 2Regulation (EC) No 852/2004 on the hygiene of foodstuffs, Annex II, Chapter II, point 1(f) · checked 23 September 2026
  3. 3Regulation (EC) No 852/2004 on the hygiene of foodstuffs, Annex II, Chapter V, point 1(a) · checked 23 September 2026
  4. 4Regulation (EC) No 852/2004 on the hygiene of foodstuffs, Annex II, Chapter II, point 2 · checked 23 September 2026
  5. 5Regulation (EC) No 852/2004 on the hygiene of foodstuffs, Annex II, Chapter I, point 10 · checked 23 September 2026
  6. 6AT — applies in AustriaAustrian Economic Chamber (WKO), handbook on hygiene in hospitality (as of July 2025), Austria, p. 54 (cleaning and disinfection) · in German, checked 23 September 2026
  7. 7DE — applies in GermanyLebensmittelhygiene-Verordnung (LMHV), the Food Hygiene Ordinance, Germany, § 4 (1) · in German, checked 23 September 2026
  8. 8DE — applies in GermanyLebensmittelhygiene-Verordnung (LMHV), the Food Hygiene Ordinance, Germany, Annex 1, point 10 · in German, checked 23 September 2026