Ontario Food Handler Certificate Food-Borne Illness Prevention 3

Question 1

What does the acronym YOPI stand for in food safety?

Accepted Answer

Young, Old, Pregnant, Immunocompromised

Answer

Yearly Operational Procedures Inspection

Answer

Your Obligation to Prevent Illness

Answer

Yield, Observe, Protect, Inspect

Question 2

E. coli O157:H7 is most commonly associated with which food?

Accepted Answer

Undercooked ground beef

Answer

Cooked vegetables

Answer

Pasteurized milk

Answer

Canned tuna

Question 3

Which of the following actions can help prevent food-borne illness caused by Hepatitis A?

Accepted Answer

Proper handwashing after using the washroom

Answer

Cooking food to high temperatures

Answer

Using antibacterial cutting boards

Answer

Storing food at -18°C

Question 4

What is the 2-hour/4-hour rule for potentially hazardous foods?

Accepted Answer

Food must be served within 2 hours and discarded after 4 hours in the temperature danger zone

Answer

Food can be frozen for 2 hours and thawed for 4 hours

Answer

Food must be cooked for 2 hours and cooled for 4 hours

Answer

Food must be inspected every 2 hours and rotated every 4 hours

Question 5

Which parasite can be transmitted through undercooked pork?

Accepted Answer

Trichinella spiralis

Answer

Giardia

Answer

Cryptosporidium

Answer

Toxoplasma gondii

Question 6

Under Ontario's Food Premises Regulation, what must an operator do when a food-borne illness outbreak is suspected?

Accepted Answer

Notify the local Medical Officer of Health

Answer

Close the establishment immediately

Answer

Discard all food on the premises

Answer

Contact the Ministry of Agriculture