Ontario Food Handler Certificate Food-Borne Illness Prevention 5

Question 1

Which of the following best describes a food-borne infection?

Accepted Answer

Illness caused by eating food containing living pathogens that multiply in the body

Answer

Illness caused by consuming chemical contaminants

Answer

Illness caused by toxins produced by bacteria in food before consumption

Answer

Illness caused by allergic reaction to food proteins

Question 2

What is the primary reason that ground meat poses a higher food safety risk than whole muscle cuts?

Accepted Answer

Grinding distributes surface bacteria throughout the meat

Answer

Ground meat contains more fat

Answer

Ground meat is always older than whole cuts

Answer

Ground meat is stored at higher temperatures

Question 3

Campylobacter jejuni infection is primarily associated with which food source?

Accepted Answer

Raw or undercooked poultry

Answer

Canned vegetables

Answer

Bread and bakery products

Answer

Dried fruits

Question 4

How does Staphylococcus aureus typically contaminate food?

Accepted Answer

Through food handlers touching food with bare hands

Answer

Through contaminated water supplies

Answer

Through infected animals at the farm

Answer

Through contaminated soil on produce

Question 5

What makes the toxin produced by Staphylococcus aureus particularly dangerous?

Accepted Answer

It is heat-stable and not destroyed by normal cooking

Answer

It is destroyed by cooking

Answer

It only affects children

Answer

It takes weeks to develop

Question 6

According to Ontario regulations, what is the maximum time allowed to cool cooked food from 60°C to 4°C?

Accepted Answer

6 hours total (60°C to 20°C in 2 hours, then 20°C to 4°C in 4 hours)

Answer

2 hours total

Answer

4 hours total

Answer

8 hours total