Level 2 Award In Food Safety And Hygiene

How often should a food business conduct a deep clean?

Only when an EHO inspection is due According to the cleaning schedule, with frequency based on risk — high-risk areas may need daily deep cleaning, while other areas may be weekly or monthly Once a year is sufficient Only when the premises look visibly dirty

Correct Answer:

According to the cleaning schedule, with frequency based on risk — high-risk areas may need daily deep cleaning, while other areas may be weekly or monthly

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