Ontario Food Handler Certificate Cleaning and Sanitizing 2 — Questions and Answers
Question 1: What are the three types of approved chemical sanitizers commonly used in food premises?
- Bleach, vinegar, and baking soda
- Chlorine (bleach), quaternary ammonium compounds (quats), and iodine (Correct answer)
- Soap, alcohol, and ammonia
- Hydrogen peroxide, rubbing alcohol, and lemon juice
Correct answer: Chlorine (bleach), quaternary ammonium compounds (quats), and iodine
The three approved chemical sanitizers for food premises are chlorine (bleach), quaternary ammonium compounds (quats), and iodine. Each has specific concentration requirements and contact times.
Question 2: What is the minimum temperature required for hot water sanitizing in a commercial dishwasher's final rinse?
- 60°C (140°F)
- 71°C (160°F)
- 82°C (180°F) (Correct answer)
- 100°C (212°F)
Correct answer: 82°C (180°F)
The final sanitizing rinse in a commercial dishwasher must reach at least 82°C (180°F) to kill bacteria effectively through heat sanitization. This is verified using temperature-sensitive labels or a thermometer.
Question 3: How often should food-contact surfaces be cleaned and sanitized during continuous use?
- Once a day at closing
- Every 4 hours or more frequently if contaminated (Correct answer)
- Only when visibly dirty
- Once a week during deep cleaning
Correct answer: Every 4 hours or more frequently if contaminated
Food-contact surfaces in continuous use must be cleaned and sanitized at least every 4 hours to prevent bacterial buildup. Surfaces should also be cleaned immediately when switching between different food types.
Question 4: What happens if sanitizer is applied to a surface that has not been properly cleaned first?
- The sanitizer works even better
- Food residue and grease can prevent the sanitizer from contacting the surface, making it ineffective (Correct answer)
- The sanitizer dissolves the remaining food particles
- There is no difference in effectiveness
Correct answer: Food residue and grease can prevent the sanitizer from contacting the surface, making it ineffective
Organic matter (food residue, grease, dirt) creates a barrier between the sanitizer and the surface. It also reacts with and neutralizes some sanitizers, particularly chlorine, reducing their effectiveness.
Question 5: Where should cleaning chemicals be stored in a food premises?
- Under the food preparation counter for easy access
- In a designated area separate from food, away from food preparation and storage areas (Correct answer)
- In the walk-in cooler to keep them fresh
- Anywhere that is convenient
Correct answer: In a designated area separate from food, away from food preparation and storage areas
Cleaning chemicals must be stored separately from food in a designated area to prevent accidental contamination. They should be clearly labeled and stored in their original containers or properly labeled secondary containers.
Question 6: What is the correct procedure for preparing a chlorine sanitizing solution?
- Mix bleach and hot water until it smells strong
- Mix the manufacturer's recommended amount of bleach with cool or lukewarm water and verify concentration with test strips (Correct answer)
- Pour bleach directly onto surfaces
- Mix bleach with detergent for a combined cleaning-sanitizing solution
Correct answer: Mix the manufacturer's recommended amount of bleach with cool or lukewarm water and verify concentration with test strips
Chlorine sanitizer should be mixed with cool or lukewarm water (hot water causes chlorine to evaporate). The concentration must be verified with test strips. Bleach should never be mixed with other chemicals.
Ontario Food Handler Certificate Cleaning and Sanitizing 2
What are the three types of approved chemical sanitizers commonly used in food premises?