FOODSAFE Cleaning and Sanitizing 2

Question 1

What is QUAT (quaternary ammonium compound) and how is it used in food service?

Accepted Answer

A chemical sanitizer effective against bacteria, commonly used at 200 ppm concentration for food-contact surface sanitizing

Answer

Quaternary ammonium compounds (QUATs) are chemical sanitizers widely used in food service. They are typically used at 200 ppm, are odourless, non-corrosive, effective in a wider pH range than chlorine, and stable at higher temperatures.

Question 2

How often should food-contact surfaces be cleaned and sanitized during operations?

Accepted Answer

At least every 4 hours during continuous use, or whenever contamination occurs

Answer

Food-contact surfaces must be cleaned and sanitized at least every 4 hours during continuous use, between different food types, and whenever contamination occurs. This prevents biofilm formation and reduces cross-contamination risk.

Question 3

What is the correct way to prepare a chlorine sanitizing solution?

Accepted Answer

Mix household bleach with warm water to achieve 50–100 ppm concentration as measured by test strips

Answer

Chlorine sanitizer is prepared by diluting bleach (typically 5.25% sodium hypochlorite) with warm — not hot — water to achieve 50–100 ppm. Concentration must be verified with chlorine test strips. Mixing with soap reduces effectiveness.

Question 4

Why should cleaning chemicals never be stored above food or food preparation areas?

Accepted Answer

They might spill or leak onto food, causing chemical contamination

Answer

Cleaning chemicals stored above food create a risk of spills, leaks, or drips contaminating food products. BC regulations require chemicals to be stored separately from food, ideally in a locked area, and always below food storage.

Question 5

What is the purpose of a Material Safety Data Sheet (MSDS) or Safety Data Sheet (SDS) for cleaning products?

Accepted Answer

It provides safety information including hazards, proper use, first aid measures, and storage requirements for each chemical

Answer

SDS/MSDS documents provide critical safety information: chemical composition, hazards, safe handling procedures, first aid measures, storage requirements, and spill cleanup. They must be readily accessible to all employees who use the chemicals.

BC FOODSAFE Practice Test

BC FOODSAFE Practice Test

FOODSAFE Cleaning and Sanitizing 2