Ontario Food Handler Certificate Cleaning and Sanitizing 3 — Questions and Answers
Question 1: What is the proper setup for a three-compartment sink used for manual dishwashing?
- Wash, sanitize, rinse
- Rinse, wash, sanitize
- Wash, rinse, sanitize (Correct answer)
- Sanitize, wash, rinse
Correct answer: Wash, rinse, sanitize
The three-compartment sink is set up as: (1) Wash with hot water and detergent, (2) Rinse with clean water to remove detergent, (3) Sanitize with approved chemical solution or hot water. Items then air dry.
Question 2: How long should items remain in contact with a 100 ppm chlorine sanitizing solution?
- 5 seconds
- At least 45 seconds (Correct answer)
- At least 5 minutes
- 10 minutes
Correct answer: At least 45 seconds
Items must remain in contact with a 100 ppm chlorine sanitizing solution for at least 45 seconds for effective sanitization. Shorter contact times may not kill sufficient bacteria.
Question 3: What should a food handler do if they notice the dishwasher is not reaching the required sanitizing temperature?
- Continue using it and report it at the end of the shift
- Stop using the dishwasher, report the issue immediately, and switch to manual dishwashing with chemical sanitization (Correct answer)
- Add more detergent to compensate
- Run dishes through twice
Correct answer: Stop using the dishwasher, report the issue immediately, and switch to manual dishwashing with chemical sanitization
A dishwasher that cannot reach 82°C in the final rinse is not sanitizing effectively. It must be taken out of service, the issue reported for repair, and manual dishwashing used as a backup.
Question 4: Why is it important to change wash water and rinse water in a three-compartment sink regularly?
- To save on detergent costs
- Dirty water loses cleaning effectiveness and can spread contamination from one item to the next (Correct answer)
- To maintain the correct water temperature only
- It is not necessary if the water appears clean
Correct answer: Dirty water loses cleaning effectiveness and can spread contamination from one item to the next
As items are washed, the water accumulates food particles, grease, and bacteria. Using dirty water to wash subsequent items can actually spread contamination. Water should be changed when visibly dirty or when temperature drops.
Question 5: What is a MSDS/SDS and why is it important in a food premises?
- A menu planning document
- A Safety Data Sheet that provides information about chemical hazards, safe handling, and emergency procedures for cleaning products (Correct answer)
- A management scheduling document
- A standard dish sanitizing procedure
Correct answer: A Safety Data Sheet that provides information about chemical hazards, safe handling, and emergency procedures for cleaning products
Safety Data Sheets (SDS, formerly MSDS) provide essential safety information about chemical products used in the workplace, including hazards, safe handling procedures, first aid measures, and emergency response.
Question 6: What type of cleaning is required at the end of each operating day?
- A quick sweep of the floor
- A thorough cleaning of all food-contact surfaces, floors, walls as needed, and equipment (Correct answer)
- Only dishwashing
- Cleaning is only required weekly
Correct answer: A thorough cleaning of all food-contact surfaces, floors, walls as needed, and equipment
End-of-day cleaning should include all food-contact surfaces, floors, equipment, garbage removal, and any walls or other surfaces as needed. This prevents overnight bacterial growth and pest attraction.
Ontario Food Handler Certificate Cleaning and Sanitizing 3
What is the proper setup for a three-compartment sink used for manual dishwashing?