Ontario Food Handler Certificate Food-Borne Illness Prevention 1

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

According to Ontario Public Health, poor personal hygiene among food handlers is the leading cause of food-borne illness outbreaks in food premises.

Question 2

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

Accepted Answer

71°C (160°F)

Answer

Ground beef must reach an internal temperature of at least 71°C (160°F) to destroy harmful bacteria such as E. coli O157:H7.

Question 3

Which bacterium is most commonly associated with undercooked poultry?

Accepted Answer

Salmonella

Answer

Salmonella is the bacterium most frequently linked to undercooked poultry. Thorough cooking to 74°C (165°F) destroys it.

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 operator of the food premises is legally responsible for ensuring all food safety requirements are met under Ontario Regulation 493/17.

Question 5

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

Accepted Answer

Intoxication

Answer

Intoxication occurs when bacteria produce toxins in food before consumption. Staphylococcus aureus is a common example, causing symptoms within hours.

Ontario Food Handler Practice Test

Ontario Food Handler Practice Test

Ontario Food Handler Certificate Food-Borne Illness Prevention 1