Ontario Food Handler Certificate Cleaning and Sanitizing 3

Question 1

What is the proper setup for a three-compartment sink used for manual dishwashing?

Accepted Answer

Wash, rinse, sanitize

Answer

Wash, sanitize, rinse

Answer

Rinse, wash, sanitize

Answer

Sanitize, wash, rinse

Question 2

How long should items remain in contact with a 100 ppm chlorine sanitizing solution?

Accepted Answer

At least 45 seconds

Answer

5 seconds

Answer

At least 5 minutes

Answer

10 minutes

Question 3

What should a food handler do if they notice the dishwasher is not reaching the required sanitizing temperature?

Accepted Answer

Stop using the dishwasher, report the issue immediately, and switch to manual dishwashing with chemical sanitization

Answer

Continue using it and report it at the end of the shift

Answer

Add more detergent to compensate

Answer

Run dishes through twice

Question 4

Why is it important to change wash water and rinse water in a three-compartment sink regularly?

Accepted Answer

Dirty water loses cleaning effectiveness and can spread contamination from one item to the next

Answer

To save on detergent costs

Answer

To maintain the correct water temperature only

Answer

It is not necessary if the water appears clean

Question 5

What is a MSDS/SDS and why is it important in a food premises?

Accepted Answer

A Safety Data Sheet that provides information about chemical hazards, safe handling, and emergency procedures for cleaning products

Answer

A menu planning document

Answer

A management scheduling document

Answer

A standard dish sanitizing procedure

Question 6

What type of cleaning is required at the end of each operating day?

Accepted Answer

A thorough cleaning of all food-contact surfaces, floors, walls as needed, and equipment

Answer

A quick sweep of the floor

Answer

Only dishwashing

Answer

Cleaning is only required weekly