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 recommended concentration for a quaternary ammonium (quat) sanitizing solution?
Answer: 200 ppm
Quaternary ammonium sanitizers typically require a concentration of 200 ppm for effective sanitization of food-contact surfaces. Always follow the manufacturer's directions and verify with test strips.
How should mops and cleaning cloths be handled to prevent them from becoming sources of contamination?
Answer: Washed, sanitized, and air dried between uses; mop water changed frequently
Dirty mops and cloths can spread bacteria. They should be washed, sanitized, and dried between uses. Mop water should be changed frequently and never disposed of near food preparation areas.
What is the purpose of a cleaning schedule in a food premises?
Answer: To ensure all areas and equipment are cleaned at appropriate intervals and to assign responsibility
A written cleaning schedule ensures that all areas, equipment, and surfaces are cleaned at the correct frequency, using the right methods and products, with clear responsibility assigned. It provides accountability and consistency.
Why is it important to rinse surfaces after washing with detergent and before applying sanitizer?
Answer: Detergent residue can neutralize the sanitizer, reducing its effectiveness
Detergent residue left on surfaces can react with and neutralize sanitizing chemicals, particularly chlorine-based sanitizers. Thorough rinsing with clean water removes detergent and food residue, allowing the sanitizer to work effectively.
How should garbage containers be maintained in a food premises?
Answer: Lined with plastic bags, emptied frequently, cleaned and sanitized regularly, with tight-fitting lids
Garbage containers must be lined, emptied frequently to prevent overflow, cleaned and sanitized regularly to remove bacteria and odors, and fitted with tight-fitting lids to prevent pest access and contain odors.
What precautions should food handlers take when using chemical cleaning products?
Answer: Read labels and SDS, use PPE as required, never mix chemicals, use in well-ventilated areas, and store properly
All chemical products require reading labels and Safety Data Sheets, wearing appropriate personal protective equipment, avoiding mixing chemicals, ensuring ventilation, and proper storage away from food.