Cross-Contamination Prevention Flashcards
6 cards from real Ontario Food Handler Certificate practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.
Read the first 6 Cross-Contamination Prevention flashcards as text
What is the Ontario requirement for the number of priority food allergens that must be declared?
Answer: 11 priority allergens plus sulphites and mustard
Canada requires declaration of 11 priority allergens (peanuts, tree nuts, milk, eggs, wheat/triticale, soy, sesame, seafood — fish, crustaceans, molluscs) plus sulphites and mustard on food labels and menus.
What is indirect cross-contamination?
Answer: When contaminants are transferred via an intermediate surface, utensil, or hand
Indirect cross-contamination occurs when bacteria are transferred through an intermediary — such as a cutting board, knife, cloth, or food handler's hands — rather than through direct food-to-food contact.
In Ontario, what labeling is required when food is transferred from its original packaging to a new container?
Answer: The common name of the food and any allergen information must be maintained
When food is removed from its original packaging, the common name and all allergen information must be transferred to the new container to prevent accidental serving to allergen-sensitive customers.
How should food handlers prevent cross-contamination when using a shared handwashing sink?
Answer: Use the taps with a paper towel after washing hands, and never place food items near the sink
Tap handles can be recontaminated after handwashing. Using a paper towel to turn off taps prevents recontamination. Food should never be placed near or in handwashing sinks.
What is the risk of reusing single-use items such as disposable containers or plastic wrap?
Answer: Reuse can harbor bacteria from previous use, and the items may not withstand repeated cleaning
Single-use items are designed for one use and cannot be effectively cleaned and sanitized. Reuse can harbor bacteria in cracks and crevices, and the materials may break down, creating physical hazards.
A food handler discovers that raw meat juices have leaked onto a shelf in the walk-in cooler. What is the correct response?
Answer: Remove all potentially affected food, clean and sanitize the shelf, assess the contaminated food for safety, and discard if necessary
All food that may have been contacted by raw meat juices must be evaluated. The shelf must be thoroughly cleaned and sanitized. Any food directly contacted by raw juices should be discarded as it cannot be made safe.