Ontario Food Handler Certificate Cleaning and Sanitizing 2

Question 1

What are the three types of approved chemical sanitizers commonly used in food premises?

Accepted Answer

Chlorine (bleach), quaternary ammonium compounds (quats), and iodine

Answer

Bleach, vinegar, and baking soda

Answer

Soap, alcohol, and ammonia

Answer

Hydrogen peroxide, rubbing alcohol, and lemon juice

Question 2

What is the minimum temperature required for hot water sanitizing in a commercial dishwasher's final rinse?

Accepted Answer

82°C (180°F)

Answer

60°C (140°F)

Answer

71°C (160°F)

Answer

100°C (212°F)

Question 3

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

Accepted Answer

Every 4 hours or more frequently if contaminated

Answer

Once a day at closing

Answer

Only when visibly dirty

Answer

Once a week during deep cleaning

Question 4

What happens if sanitizer is applied to a surface that has not been properly cleaned first?

Accepted Answer

Food residue and grease can prevent the sanitizer from contacting the surface, making it ineffective

Answer

The sanitizer works even better

Answer

The sanitizer dissolves the remaining food particles

Answer

There is no difference in effectiveness

Question 5

Where should cleaning chemicals be stored in a food premises?

Accepted Answer

In a designated area separate from food, away from food preparation and storage areas

Answer

Under the food preparation counter for easy access

Answer

In the walk-in cooler to keep them fresh

Answer

Anywhere that is convenient

Question 6

What is the correct procedure for preparing a chlorine sanitizing solution?

Accepted Answer

Mix the manufacturer's recommended amount of bleach with cool or lukewarm water and verify concentration with test strips

Answer

Mix bleach and hot water until it smells strong

Answer

Pour bleach directly onto surfaces

Answer

Mix bleach with detergent for a combined cleaning-sanitizing solution