Ontario Food Handler Certification Practice Exam 2025 - Free Food Handler Certification Practice Questions and Study Guide

The method that describes the process for dishwashing in a three-compartment sink involves scrubbing items of food residue, rinsing them to remove any remaining particles, and then properly sanitizing them to ensure they are safe for use.

In this case, starting with scraping and rinsing in the first sink helps remove large particles of food debris before they enter the cleaning solution. Following this, the washing occurs in the second sink, where items are thoroughly cleaned with soapy water to eliminate grease, food, and bacteria. Finally, sanitization happens in the third sink, which is crucial for eliminating any remaining pathogens that could lead to foodborne illness.

This method effectively separates the tasks to reduce cross-contamination, ensuring that each step is performed thoroughly. This sequential process of rinsing first, followed by washing, and then sanitizing is essential in a food safety context, aligning with health regulations and best practices in food handling.