Ontario Food Handler Certificate Cleaning and Sanitizing 4

Question 1

What is the difference between a detergent and a sanitizer?

Accepted Answer

A detergent lifts and removes soil and grease; a sanitizer reduces microorganism populations

Answer

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.

Question 2

Why should bleach never be mixed with ammonia-based cleaners?

Accepted Answer

The mixture produces toxic chloramine gas that can cause respiratory damage or death

Answer

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.

Question 3

How should a food handler clean a meat slicer according to Ontario food safety guidelines?

Accepted Answer

Unplug it, disassemble removable parts, wash all parts with detergent, rinse, sanitize, and air dry before reassembly

Answer

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.

Question 4

What is the purpose of a quaternary ammonium (quat) test strip?

Accepted Answer

To measure the concentration of quaternary ammonium sanitizer to ensure it is at the effective level

Answer

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.

Question 5

When should a food premises conduct a deep cleaning?

Accepted Answer

On a regular schedule (weekly/monthly) in addition to daily cleaning, covering areas not addressed in daily routines

Answer

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.

Ontario Food Handler Practice Test

Ontario Food Handler Practice Test

Ontario Food Handler Certificate Cleaning and Sanitizing 4