Ontario Food Handler Certificate Cleaning and Sanitizing 1 — Questions and Answers
Question 1: What is the difference between cleaning and sanitizing?
- They are the same thing
- Cleaning removes visible dirt and food residue; sanitizing reduces microorganisms to safe levels (Correct answer)
- Sanitizing removes dirt; cleaning kills bacteria
- Cleaning is for floors; sanitizing is for food surfaces
Correct answer: Cleaning removes visible dirt and food residue; sanitizing reduces microorganisms to safe levels
Cleaning uses soap or detergent to remove visible soil, grease, and food particles. Sanitizing uses chemicals or heat to reduce microorganisms to safe levels. Both steps are necessary — sanitizing is not effective on dirty surfaces.
Question 2: What is the correct order of steps for cleaning and sanitizing food-contact surfaces?
- Sanitize, rinse, wash, air dry
- Scrape/remove debris, wash with detergent, rinse, sanitize, air dry (Correct answer)
- Wash, air dry, sanitize
- Rinse, sanitize, wash, dry with cloth
Correct answer: Scrape/remove debris, wash with detergent, rinse, sanitize, air dry
The correct five-step process is: (1) scrape or remove food debris, (2) wash with detergent and warm water, (3) rinse with clean water, (4) sanitize, and (5) air dry. Skipping steps reduces effectiveness.
Question 3: What is the minimum concentration of chlorine (bleach) solution typically used for sanitizing food-contact surfaces?
- 25 ppm
- 50 ppm
- 100 ppm (Correct answer)
- 200 ppm
Correct answer: 100 ppm
A chlorine solution of 100 ppm (parts per million) is the standard minimum concentration for sanitizing food-contact surfaces. The concentration should be verified using chlorine test strips.
Question 4: Why must food-contact surfaces be air dried after sanitizing rather than towel dried?
- Air drying is faster
- Towels can recontaminate the sanitized surface with bacteria (Correct answer)
- Air drying uses less water
- There is no difference between the two methods
Correct answer: Towels can recontaminate the sanitized surface with bacteria
Towels, even clean ones, can transfer bacteria back onto sanitized surfaces. Air drying allows the sanitizing solution to remain in contact with the surface longer, maximizing its effectiveness.
Question 5: How should sanitizer concentration be verified?
- By smelling the solution
- By the color of the solution
- Using chemical test strips specific to the sanitizer type (Correct answer)
- By tasting a small amount
Correct answer: Using chemical test strips specific to the sanitizer type
Chemical test strips designed for the specific sanitizer (chlorine, quaternary ammonium, or iodine) provide accurate concentration readings. Visual inspection and smell are not reliable methods.
Question 6: What is the required minimum water temperature for manual dishwashing in the wash step?
- Room temperature
- 38°C (100°F)
- 44°C (110°F) (Correct answer)
- 77°C (170°F)
Correct answer: 44°C (110°F)
The wash water for manual dishwashing must be at least 44°C (110°F) to effectively dissolve grease and remove food residue. Detergent is also required in this step.
Ontario Food Handler Certificate Cleaning and Sanitizing 1
What is the difference between cleaning and sanitizing?