Ontario Food Handler Certificate Cross-Contamination Prevention 4

Question 1

A food handler is preparing a meal for a customer with a peanut allergy. Which action is most critical?

Accepted Answer

Using fresh, clean utensils and surfaces that have not contacted peanuts or peanut products

Answer

Cooking the food at a higher temperature to destroy the allergen

Answer

Adding extra seasoning to mask any peanut flavor

Answer

Simply avoiding whole peanuts in the dish

Question 2

Why should raw meat and poultry be prepared on surfaces separate from produce and ready-to-eat foods?

Accepted Answer

Raw meat and poultry commonly carry pathogenic bacteria that can transfer to foods eaten without further cooking

Answer

Raw meat has a strong odor that transfers to other foods

Answer

It is a preference, not a requirement

Answer

Separate preparation is only needed for chicken

Question 3

How should ice scoops be stored when not in use?

Accepted Answer

In a designated clean holder outside the ice bin

Answer

Inside the ice bin with the handle touching the ice

Answer

On top of the ice machine

Answer

Anywhere convenient near the ice machine

Question 4

What is the primary risk of using the same oil for deep-frying different foods without consideration for allergens?

Accepted Answer

Allergen proteins from one food (e.g., shrimp) can transfer to another food (e.g., French fries) through the shared oil

Answer

The oil will taste bad

Answer

The oil becomes too hot

Answer

There is no risk as heat destroys allergens

Question 5

What should be done with a container of sanitizer solution used for wiping food-contact surfaces?

Accepted Answer

Test its concentration regularly and replace it when dirty or when concentration drops below effective levels

Answer

Replace it once a week

Answer

Replace it at the end of each month

Answer

It never needs to be replaced if it looks clean

Question 6

A customer informs the server they have celiac disease. What must the kitchen staff be aware of?

Accepted Answer

All sources of gluten must be eliminated, including cross-contact from shared equipment, surfaces, and cooking oils

Answer

Celiac disease is not serious and no special precautions are needed

Answer

Only obvious wheat products need to be avoided

Answer

Cooking food at high temperatures eliminates gluten

A food handler is preparing a meal for a customer with a peanut allergy.Which action is most critical?