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.
