Ontario Food Handler Certification Practice Exam 2025 – Your All-in-One Guide to Exam Success!

Using a sanitizer in a food establishment is necessary after cleaning surfaces and equipment to kill any remaining pathogens. This step is critical in food safety practices to ensure that surfaces are not only free from visible dirt and debris but also free from harmful microorganisms that can cause foodborne illnesses.

While cleaning removes food particles and grime, sanitizing goes a step further by using chemical agents or heat to reduce the number of bacteria to safe levels. Regularly sanitizing surfaces, especially in areas where food is prepared or served, is part of an effective food safety protocol.

The other choices do not accurately reflect the appropriate use of sanitizer. For example, only using sanitizer before cutting vegetables does not address the need for sanitization after cleaning, and limiting its use to situations where food is visibly dirty overlooks the risk of pathogens that may be present even when surfaces appear clean. Similarly, only using sanitizer during health inspections does not adhere to the consistent and proactive approach needed to maintain food safety throughout regular operations.