Ontario Food Handler Certificate Cross-Contamination Prevention 3 — Questions and Answers
Question 1: How should a food handler transport raw chicken and fresh produce from a supplier?
- In the same bag to save space
- In separate bags or containers, with raw chicken double-bagged on the bottom (Correct answer)
- It does not matter as long as both are refrigerated
- With the produce on the bottom to cushion the chicken
Correct answer: In separate bags or containers, with raw chicken double-bagged on the bottom
Raw chicken must be separated from fresh produce during transport to prevent juice leakage onto ready-to-eat items. Double-bagging and placing raw meat on the bottom provides maximum protection.
Question 2: What is the proper method for washing fruits and vegetables to reduce contamination risk?
- Soak them in soapy water
- Rinse them under clean running water and scrub firm produce with a clean brush (Correct answer)
- Wipe them with a damp cloth
- Wash them with bleach solution
Correct answer: Rinse them under clean running water and scrub firm produce with a clean brush
Fruits and vegetables should be rinsed under clean running water. Firm produce like potatoes and melons should be scrubbed with a clean produce brush. Soap and bleach are not recommended for produce.
Question 3: Which scenario represents the highest risk of cross-contamination?
- Storing cleaning chemicals on a shelf above food items (Correct answer)
- Using a sanitized cutting board to prepare salad after cutting raw fish
- Storing raw ground beef below cooked ham in the refrigerator
- Washing hands before putting on new gloves
Correct answer: Storing cleaning chemicals on a shelf above food items
Storing chemicals above food creates a high risk of chemical contamination — a spill or leak could directly contaminate food below. This is a violation of Ontario regulations. The sanitized cutting board (B) still poses some risk but has been mitigated.
Question 4: During a busy service, a food handler drops a spoon on the floor and picks it up. What should they do?
- Rinse it under hot water and continue using it
- Wipe it on their apron and continue
- Place it in the dirty dish area and get a clean spoon (Correct answer)
- Use it only for raw food preparation
Correct answer: Place it in the dirty dish area and get a clean spoon
Any utensil that contacts the floor must be treated as contaminated. It should be placed with dirty dishes for proper washing and sanitizing, and a clean utensil should be used instead.
Question 5: What role does proper ventilation play in preventing cross-contamination?
- Ventilation has no effect on cross-contamination
- Proper ventilation reduces airborne contaminants and prevents condensation that can drip onto food (Correct answer)
- Ventilation is only important for customer comfort
- Ventilation only affects cooking temperatures
Correct answer: Proper ventilation reduces airborne contaminants and prevents condensation that can drip onto food
Proper ventilation removes airborne contaminants, cooking fumes, and excess moisture. Condensation from poor ventilation can drip onto food and food-contact surfaces, creating contamination risks.
Question 6: When using a food slicer, what is the best practice for preventing cross-contamination?
- Wipe the blade with a dry cloth between different foods
- Clean and sanitize the slicer completely between slicing different types of food (Correct answer)
- Only use the slicer for one type of food per day
- The slicer only needs cleaning at the end of the day
Correct answer: Clean and sanitize the slicer completely between slicing different types of food
Food slicers must be completely disassembled (where possible), cleaned, and sanitized between different food products to prevent transfer of bacteria or allergens from one food to another.
Ontario Food Handler Certificate Cross-Contamination Prevention 3
How should a food handler transport raw chicken and fresh produce from a supplier?