Cleaning and Sanitizing Flashcards
6 cards from real Ontario Food Handler Certificate practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.
Read the first 6 Cleaning and Sanitizing flashcards as text
What is the difference between a detergent and a sanitizer?
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.
Why should bleach never be mixed with ammonia-based cleaners?
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.
How should a food handler clean a meat slicer according to Ontario food safety guidelines?
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.
What is the purpose of a quaternary ammonium (quat) test strip?
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.
When should a food premises conduct a deep cleaning?
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.
What is the correct way to store clean, sanitized utensils?
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.