Ontario Food Handler Certificate Food-Borne Illness Prevention 4 — Questions and Answers
Question 1: Which of the following foods is most likely to cause a Listeria monocytogenes infection?
- Well-done steak
- Fresh baked bread
- Deli meats stored at refrigerator temperatures (Correct answer)
- Deep-fried chicken
Correct answer: Deli meats stored at refrigerator temperatures
Listeria monocytogenes can grow at refrigerator temperatures (4°C and below) and is commonly associated with ready-to-eat deli meats, soft cheeses, and smoked seafood.
Question 2: What is the most effective way to destroy most food-borne pathogens?
- Freezing food to -18°C
- Cooking food to the correct internal temperature (Correct answer)
- Washing food with warm water
- Adding vinegar to food
Correct answer: Cooking food to the correct internal temperature
Cooking food to the correct internal temperature is the most reliable method to destroy food-borne pathogens. Freezing only slows or stops growth but does not kill most bacteria.
Question 3: Bacillus cereus food poisoning is most commonly associated with which food?
- Raw oysters
- Reheated rice (Correct answer)
- Fresh salad
- Grilled steak
Correct answer: Reheated rice
Bacillus cereus forms heat-resistant spores and is commonly associated with cooked rice that is improperly cooled and then reheated. The toxins it produces can cause vomiting or diarrhea.
Question 4: What is the infective dose of E. coli O157:H7?
- Millions of organisms
- Thousands of organisms
- As few as 10 organisms (Correct answer)
- At least 100,000 organisms
Correct answer: As few as 10 organisms
E. coli O157:H7 has a very low infective dose — as few as 10 organisms can cause illness. This makes proper cooking and cross-contamination prevention critical.
Question 5: Which of the following is NOT a common symptom of food-borne illness?
- Nausea and vomiting
- Diarrhea
- Skin rash across the entire body (Correct answer)
- Abdominal cramps
Correct answer: Skin rash across the entire body
While nausea, vomiting, diarrhea, and abdominal cramps are classic symptoms of food-borne illness, a widespread skin rash is not typically associated with food-borne infections.
Question 6: A food establishment receives a shipment of frozen chicken that has ice crystals on the packaging and appears to have been partially thawed. What should the operator do?
- Accept it and refreeze immediately
- Accept it and use it within 24 hours
- Reject the shipment (Correct answer)
- Accept it and cook it immediately
Correct answer: Reject the shipment
Signs of thawing and refreezing indicate the cold chain has been broken, potentially allowing bacterial growth. The shipment should be rejected to ensure food safety.
Ontario Food Handler Certificate Food-Borne Illness Prevention 4
Which of the following foods is most likely to cause a Listeria monocytogenes infection?