FOODSAFE Cleaning and Sanitizing 5 — Questions and Answers
Question 1: What personal protective equipment (PPE) should a food handler wear when using concentrated cleaning chemicals?
- No PPE is needed for cleaning chemicals
- Chemical-resistant gloves, eye protection, and possibly an apron as specified on the product SDS (Correct answer)
- Only a hairnet
- Steel-toed boots only
Correct answer: Chemical-resistant gloves, eye protection, and possibly an apron as specified on the product SDS
Concentrated cleaning chemicals can cause skin burns, eye damage, and respiratory issues. The SDS for each product specifies required PPE, typically including chemical-resistant gloves, splash-proof eye protection, and protective clothing.
Question 2: What is the proper way to clean a cutting board that has deep cuts and grooves?
- Continue using it — grooves do not affect food safety
- Replace the cutting board, as deep grooves harbour bacteria that cannot be reached by cleaning and sanitizing (Correct answer)
- Fill the grooves with food-grade silicone
- Sand the cutting board smooth and reuse it
Correct answer: Replace the cutting board, as deep grooves harbour bacteria that cannot be reached by cleaning and sanitizing
Deep cuts and grooves in cutting boards trap food particles and bacteria that regular cleaning and sanitizing cannot reach. This creates a persistent source of contamination. Cutting boards with excessive wear must be replaced.
Question 3: What is the correct procedure for cleaning a food preparation area at the end of a shift?
- Sweep the floor and leave
- Remove all food, scrape surfaces, wash with hot soapy water, rinse, sanitize all food-contact surfaces, clean non-food-contact surfaces, sweep and mop floors, and take out garbage (Correct answer)
- Wipe down counters with a dry cloth
- Turn off the lights and lock up
Correct answer: Remove all food, scrape surfaces, wash with hot soapy water, rinse, sanitize all food-contact surfaces, clean non-food-contact surfaces, sweep and mop floors, and take out garbage
End-of-shift cleaning is comprehensive: all food is stored properly, surfaces are cleaned top to bottom (food-contact surfaces sanitized), floors are swept and mopped, garbage is removed, and cleaning tools are stored properly.
Question 4: How often should grease filters in kitchen exhaust hoods be cleaned?
- Once a year
- At least weekly, or more frequently in high-volume operations, to prevent grease buildup that creates fire and hygiene hazards (Correct answer)
- Only when the health inspector requires it
- Grease filters are self-cleaning
Correct answer: At least weekly, or more frequently in high-volume operations, to prevent grease buildup that creates fire and hygiene hazards
Grease filters should be cleaned at least weekly to prevent grease accumulation, which is both a fire hazard and a hygiene concern. Heavy grease buildup can drip onto food and surfaces below, causing contamination.
Question 5: What is the role of a pre-rinse or pre-scrape step before washing dishes?
- It is an unnecessary extra step
- Removing large food particles prevents clogging the dishwasher, keeps wash water cleaner longer, and ensures the wash cycle is more effective (Correct answer)
- It replaces the need for the wash cycle
- It is only needed for pots and pans
Correct answer: Removing large food particles prevents clogging the dishwasher, keeps wash water cleaner longer, and ensures the wash cycle is more effective
Pre-scraping removes large food particles that would otherwise contaminate wash water, clog dishwasher screens, and reduce cleaning effectiveness. It extends the life of wash water and ensures proper sanitization.
Question 6: What should be included in a sanitizing logbook for a food service operation?
- Only the name of the person who cleaned
- Date and time, what was cleaned and sanitized, sanitizer concentration reading, who performed the task, and any corrective actions taken (Correct answer)
- Just a checkmark for each day
- Sanitizing logbooks are not required in BC
Correct answer: Date and time, what was cleaned and sanitized, sanitizer concentration reading, who performed the task, and any corrective actions taken
A thorough sanitizing log documents when cleaning occurred, what was addressed, the verified sanitizer concentration, who was responsible, and any issues found. This demonstrates due diligence and helps identify patterns or gaps.
FOODSAFE Cleaning and Sanitizing 5
What personal protective equipment (PPE) should a food handler wear when using concentrated cleaning chemicals?