Ontario Food Handler Certificate Cleaning and Sanitizing 5

Question 1

What is the recommended concentration for a quaternary ammonium (quat) sanitizing solution?

Accepted Answer

200 ppm

Answer

50 ppm

Answer

100 ppm

Answer

400 ppm

Question 2

How should mops and cleaning cloths be handled to prevent them from becoming sources of contamination?

Accepted Answer

Washed, sanitized, and air dried between uses; mop water changed frequently

Answer

Stored wet in a bucket for reuse throughout the day

Answer

Used until visibly worn out

Answer

Kept in warm water to prevent bacterial growth

Question 3

What is the purpose of a cleaning schedule in a food premises?

Accepted Answer

To ensure all areas and equipment are cleaned at appropriate intervals and to assign responsibility

Answer

To impress health inspectors

Answer

To reduce the amount of cleaning needed

Answer

It is optional and not required

Question 4

Why is it important to rinse surfaces after washing with detergent and before applying sanitizer?

Accepted Answer

Detergent residue can neutralize the sanitizer, reducing its effectiveness

Answer

To cool the surface down

Answer

Rinsing is not necessary

Answer

To make the surface look cleaner

Question 5

How should garbage containers be maintained in a food premises?

Accepted Answer

Lined with plastic bags, emptied frequently, cleaned and sanitized regularly, with tight-fitting lids

Answer

Emptied once a week

Answer

Left open for easy access during busy periods

Answer

Cleaned only when they smell bad

Question 6

What precautions should food handlers take when using chemical cleaning products?

Accepted Answer

Read labels and SDS, use PPE as required, never mix chemicals, use in well-ventilated areas, and store properly

Answer

No special precautions are needed for common cleaning products

Answer

Only wear gloves when using bleach

Answer

Use extra product for better results