Ontario Food Handler Certificate Cleaning and Sanitizing 5

Question 1

What is the recommended concentration for a quaternary ammonium (quat) sanitizing solution?

Accepted Answer

200 ppm

Answer

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.

Question 2

How should mops and cleaning cloths be handled to prevent them from becoming sources of contamination?

Accepted Answer

Washed, sanitized, and air dried between uses; mop water changed frequently

Answer

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.

Question 3

What is the purpose of a cleaning schedule in a food premises?

Accepted Answer

To ensure all areas and equipment are cleaned at appropriate intervals and to assign responsibility

Answer

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.

Question 4

Why is it important to rinse surfaces after washing with detergent and before applying sanitizer?

Accepted Answer

Detergent residue can neutralize the sanitizer, reducing its effectiveness

Answer

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.

Question 5

How should garbage containers be maintained in a food premises?

Accepted Answer

Lined with plastic bags, emptied frequently, cleaned and sanitized regularly, with tight-fitting lids

Answer

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.

Ontario Food Handler Practice Test

Ontario Food Handler Practice Test

Ontario Food Handler Certificate Cleaning and Sanitizing 5