Ontario Food Handler Certificate Food-Borne Illness Prevention

Question 1

Which of the following is the most common cause of food-borne illness in Ontario food establishments?

Accepted Answer

Poor personal hygiene

Answer

Improper cooking temperatures

Answer

Contaminated equipment

Answer

Improper food storage

Question 2

What is the minimum internal cooking temperature required for ground beef in Ontario?

Accepted Answer

71°C (160°F)

Answer

63°C (145°F)

Answer

68°C (155°F)

Answer

74°C (165°F)

Question 3

Which bacterium is most commonly associated with undercooked poultry?

Accepted Answer

Salmonella

Answer

Staphylococcus aureus

Answer

Clostridium botulinum

Answer

Listeria monocytogenes

Question 4

Under Ontario's Health Protection and Promotion Act, who is responsible for ensuring food safety in a food premises?

Accepted Answer

The operator of the food premises

Answer

The local health unit only

Answer

The Ministry of Health

Answer

The food suppliers

Question 5

What type of food-borne illness is caused by toxins produced by bacteria before the food is eaten?

Accepted Answer

Intoxication

Answer

Infection

Answer

Toxin-mediated infection

Answer

Chemical contamination

Question 6

Which of the following is considered a potentially hazardous food (PHF) under Ontario regulations?

Accepted Answer

Cooked rice

Answer

Dried pasta

Answer

Canned beans (unopened)

Answer

Whole fresh apples