Question 1
What is the difference between cleaning and sanitizing?
Correct Answer:
Cleaning removes visible dirt and food residue; sanitizing reduces microorganisms to safe levels
Question 2
What is the correct order of steps for cleaning and sanitizing food-contact surfaces?
Correct Answer:
Scrape/remove debris, wash with detergent, rinse, sanitize, air dry
Question 3
What is the minimum concentration of chlorine (bleach) solution typically used for sanitizing food-contact surfaces?
Correct Answer:
100 ppm
Question 4
Why must food-contact surfaces be air dried after sanitizing rather than towel dried?
Correct Answer:
Towels can recontaminate the sanitized surface with bacteria
Question 5
How should sanitizer concentration be verified?
Correct Answer:
Using chemical test strips specific to the sanitizer type
Question 1
Exam overview

About this Exam

Prepare with the Ontario Food Handler Certificate practice quiz. This question bank includes 30 questions covering food, ontario, sanitizing, temperature, and food-contact. Use it to review important concepts, identify knowledge gaps, and build confidence for the related exam, course, or assessment.

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Ontario Food Handler Certificate

This practice set contains 30 questions from the matching question bank and focuses on food, ontario, sanitizing, temperature, and food-contact. Work through each question carefully, review the provided solutions, and revisit topics that need more study before your next attempt.

This is an independent study resource intended for practice and review; it is not an official examination or an endorsement by any organization named in the title.

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