Ontario Food Handler Certificate Cleaning and Sanitizing 3

Question 1

What is the proper setup for a three-compartment sink used for manual dishwashing?

Accepted Answer

Wash, rinse, sanitize

Answer

The three-compartment sink is set up as: (1) Wash with hot water and detergent, (2) Rinse with clean water to remove detergent, (3) Sanitize with approved chemical solution or hot water. Items then air dry.

Question 2

How long should items remain in contact with a 100 ppm chlorine sanitizing solution?

Accepted Answer

At least 45 seconds

Answer

Items must remain in contact with a 100 ppm chlorine sanitizing solution for at least 45 seconds for effective sanitization. Shorter contact times may not kill sufficient bacteria.

Question 3

What should a food handler do if they notice the dishwasher is not reaching the required sanitizing temperature?

Accepted Answer

Stop using the dishwasher, report the issue immediately, and switch to manual dishwashing with chemical sanitization

Answer

A dishwasher that cannot reach 82°C in the final rinse is not sanitizing effectively. It must be taken out of service, the issue reported for repair, and manual dishwashing used as a backup.

Question 4

Why is it important to change wash water and rinse water in a three-compartment sink regularly?

Accepted Answer

Dirty water loses cleaning effectiveness and can spread contamination from one item to the next

Answer

As items are washed, the water accumulates food particles, grease, and bacteria. Using dirty water to wash subsequent items can actually spread contamination. Water should be changed when visibly dirty or when temperature drops.

Question 5

What is a MSDS/SDS and why is it important in a food premises?

Accepted Answer

A Safety Data Sheet that provides information about chemical hazards, safe handling, and emergency procedures for cleaning products

Answer

Safety Data Sheets (SDS, formerly MSDS) provide essential safety information about chemical products used in the workplace, including hazards, safe handling procedures, first aid measures, and emergency response.

Ontario Food Handler Practice Test

Ontario Food Handler Practice Test

Ontario Food Handler Certificate Cleaning and Sanitizing 3