Ontario Food Handler Certificate Cleaning and Sanitizing 4 — Questions and Answers
Question 1: What is the difference between a detergent and a sanitizer?
- There is no difference
- A detergent lifts and removes soil and grease; a sanitizer reduces microorganism populations (Correct answer)
- A sanitizer cleans; a detergent disinfects
- A detergent is stronger than a sanitizer
Correct answer: A detergent lifts and removes soil and grease; a sanitizer reduces microorganism populations
Detergents are surfactants designed to break down and remove soil, grease, and food residue. Sanitizers are antimicrobial agents that reduce bacteria to safe levels. Both are needed — detergent first, then sanitizer.
Question 2: Why should bleach never be mixed with ammonia-based cleaners?
- It reduces the cleaning power
- The mixture produces toxic chloramine gas that can cause respiratory damage or death (Correct answer)
- It creates a stain on surfaces
- It is wasteful
Correct answer: The mixture produces toxic chloramine gas that can cause respiratory damage or death
Mixing bleach (sodium hypochlorite) with ammonia creates chloramine gas, which is toxic and can cause severe respiratory damage or death. Chemical products should never be mixed unless specifically instructed.
Question 3: How should a food handler clean a meat slicer according to Ontario food safety guidelines?
- Spray it with sanitizer and wipe dry
- Unplug it, disassemble removable parts, wash all parts with detergent, rinse, sanitize, and air dry before reassembly (Correct answer)
- Wipe the blade with a damp cloth between uses
- Run it through the dishwasher at the end of the day
Correct answer: Unplug it, disassemble removable parts, wash all parts with detergent, rinse, sanitize, and air dry before reassembly
Meat slicers require complete disassembly of removable parts, washing with detergent, rinsing, sanitizing, and air drying. The slicer must be unplugged first for safety. This should be done every 4 hours during use and at the end of each day.
Question 4: What is the purpose of a quaternary ammonium (quat) test strip?
- To test water hardness
- To measure the concentration of quaternary ammonium sanitizer to ensure it is at the effective level (Correct answer)
- To test food temperatures
- To check detergent levels
Correct answer: To measure the concentration of quaternary ammonium sanitizer to ensure it is at the effective level
Quat test strips measure the concentration of quaternary ammonium sanitizer in solution. The typical effective range is 200 ppm. Using the correct test strip for the specific sanitizer type is essential.
Question 5: When should a food premises conduct a deep cleaning?
- Only during a renovation
- On a regular schedule (weekly/monthly) in addition to daily cleaning, covering areas not addressed in daily routines (Correct answer)
- Only when notified of an upcoming inspection
- Once a year during the annual closure
Correct answer: On a regular schedule (weekly/monthly) in addition to daily cleaning, covering areas not addressed in daily routines
Deep cleaning addresses areas not covered in daily cleaning: behind and under equipment, inside refrigerators, ventilation hoods, drains, walls, and ceilings. A regular schedule prevents buildup of grease, dirt, and pest attractants.
Question 6: What is the correct way to store clean, sanitized utensils?
- In an open container on the counter
- In a clean, dry, protected area with handles facing up for easy, hygienic retrieval (Correct answer)
- In a drawer with other items
- Anywhere convenient as long as they were sanitized
Correct answer: In a clean, dry, protected area with handles facing up for easy, hygienic retrieval
Clean utensils should be stored in a clean, dry, covered area. Handles should face up so staff can grab them without touching food-contact surfaces, preventing recontamination.
Ontario Food Handler Certificate Cleaning and Sanitizing 4
What is the difference between a detergent and a sanitizer?