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 factors affect the effectiveness of a chemical sanitizer?
Answer: Concentration, temperature, contact time, and water hardness all affect effectiveness
Four main factors affect sanitizer effectiveness: concentration (must be at proper ppm), temperature (most work best in specific ranges), contact time (minimum exposure required), and water hardness (minerals can reduce effectiveness).
How should a food premises handle pest droppings found on a food preparation surface?
Answer: Remove all food from the area, thoroughly clean and sanitize the surface, discard any potentially contaminated food, and contact a pest control professional
Pest droppings indicate active pest activity and potential widespread contamination. The area must be cleared, decontaminated, affected food discarded, and professional pest control engaged. The incident should also be documented.
What is the difference between cleaning in place (CIP) and manual cleaning?
Answer: CIP uses automated systems to clean equipment without disassembly, while manual cleaning requires physical scrubbing by hand
CIP (Clean in Place) systems circulate cleaning solutions through equipment (like beverage lines or processing equipment) without disassembly. Manual cleaning requires physical disassembly and hand scrubbing. Both must achieve the same sanitization standards.
What should be included on the label of a spray bottle containing diluted sanitizer?
Answer: The name of the chemical, its concentration, and any hazard warnings
All secondary containers (spray bottles, buckets) must be clearly labeled with the chemical name, concentration, and hazard warnings. Unlabeled containers can lead to accidental misuse, chemical mixing, or ingestion.
Why is it important to clean drains in a food premises regularly?
Answer: Drains can harbor bacteria, create foul odors, and attract pests if not cleaned regularly
Drains accumulate organic matter that supports bacterial growth, produces odors, and attracts pests like flies and cockroaches. Regular cleaning with appropriate drain cleaners prevents these issues.
A health inspector asks to see your cleaning and sanitizing records. What should be available?
Answer: A cleaning schedule, sanitizer concentration logs, dishwasher temperature records, and chemical inventory with SDS
Comprehensive records demonstrate compliance with food safety regulations. Cleaning schedules show what is cleaned and when, concentration logs verify sanitizer effectiveness, temperature records confirm dishwasher performance, and SDS provide chemical safety information.