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 cleaning and sanitizing?
Answer: Cleaning removes visible dirt and food residue; sanitizing reduces microorganisms to safe levels
Cleaning uses soap or detergent to remove visible soil, grease, and food particles. Sanitizing uses chemicals or heat to reduce microorganisms to safe levels. Both steps are necessary — sanitizing is not effective on dirty surfaces.
What is the correct order of steps for cleaning and sanitizing food-contact surfaces?
Answer: Scrape/remove debris, wash with detergent, rinse, sanitize, air dry
The correct five-step process is: (1) scrape or remove food debris, (2) wash with detergent and warm water, (3) rinse with clean water, (4) sanitize, and (5) air dry. Skipping steps reduces effectiveness.
What is the minimum concentration of chlorine (bleach) solution typically used for sanitizing food-contact surfaces?
Answer: 100 ppm
A chlorine solution of 100 ppm (parts per million) is the standard minimum concentration for sanitizing food-contact surfaces. The concentration should be verified using chlorine test strips.
Why must food-contact surfaces be air dried after sanitizing rather than towel dried?
Answer: Towels can recontaminate the sanitized surface with bacteria
Towels, even clean ones, can transfer bacteria back onto sanitized surfaces. Air drying allows the sanitizing solution to remain in contact with the surface longer, maximizing its effectiveness.
How should sanitizer concentration be verified?
Answer: Using chemical test strips specific to the sanitizer type
Chemical test strips designed for the specific sanitizer (chlorine, quaternary ammonium, or iodine) provide accurate concentration readings. Visual inspection and smell are not reliable methods.
What is the required minimum water temperature for manual dishwashing in the wash step?
Answer: 44°C (110°F)
The wash water for manual dishwashing must be at least 44°C (110°F) to effectively dissolve grease and remove food residue. Detergent is also required in this step.