Ontario Food Handler Certification Practice Exam

Which method best describes the process for dishwashing in a three-compartment sink?

1. Scrape and sanitize in sink 1, rinse in sink 2, wash in sink 3

2. Scrape and rinse in sink 1, wash in sink 2, sanitize in sink 3

3. Wash and sanitize in sink 1, rinse in sink 2, air dry on a sanitized surface

4. Scrape and wash in sink 1, rinse in sink 2, sanitize in sink 3

The correct answer is: Scrape and rinse in sink 1, wash in sink 2, sanitize in sink 3

The correct method for dishwashing in a three-compartment sink is indeed best represented by the option that states to scrape and rinse in the first sink, wash in the second sink, and then sanitize in the third sink. This process is effective because it follows the proper sequence of washing dishes to ensure they are cleaned and sanitized appropriately. First, scraping and rinsing removes food particles and debris, which is critical to ensure the wash water does not become contaminated. Washing in the second sink allows for thorough cleaning using hot, soapy water. Finally, sanitizing in the third sink is essential for killing any remaining bacteria and ensuring that the dishes are safe for use. The last step of sanitizing is vital, as it minimizes the risk of foodborne illnesses, which can occur if dishes are not properly cleaned. Additionally, after sanitizing, allowing the items to air dry on a sanitized surface prevents contamination from towel drying or other means. The alternative methods provided do not adhere to this established protocol, which can lead to improper cleaning or sanitization, potentially compromising food safety.