Cleaning and Pest Control: What the Night Leaves Behind
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Cleaning and disinfecting properly, using chemicals safely around food, spotting signs of pests, proofing the building, and what to do when you find them.
- Assign to
- Kitchen and food-store staff
- Duration
- 25 minutes
- Evidence
- 13-question quiz
- Your version
- Editable
What they will be able to do
- Clean and disinfect food areas properly, using a schedule.
- Use and store chemicals safely around food.
- Recognise the signs of pests and how they get in.
- Respond correctly when you find signs of pests.
The course
- 01Cleaning properly
- 02Chemicals around food
- 03Spotting and keeping out pests
- 04When you find signs
The decision they practise
In the main activity, “Fix Agnieszka’s dry store”, learners fix a realistic scene and see the effect of each choice. Short animations show “Two ways to finish a board” and “How a mouse moves in”.
How you know they finished
The 13-question quiz mixes multiple choice, matching and sequencing questions and returns to the opening story.
Roll it out with
Relevant legislation and guidance
The course draws on these. Which ones apply depends on the organisation and the role. Finishing the course is a training record.
- Retained Regulation (EC) No 852/2004 on the hygiene of foodstuffs
- Food Safety and Hygiene (England) Regulations 2013
- Control of Substances Hazardous to Health Regulations 2002 (COSHH)
How this course is built
Interactive activity
Learners practise the decision in the course, including what to say when someone pushes back.
Edit it in the builder
On Growth and above, adapt the scenarios and wording to your own workplace, policies and reporting procedures.
A record they finished
The 13-question quiz closes the course, so you can show who completed it.
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