Food-Borne Illness 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 Food-Borne Illness Prevention flashcards as text
How long can symptoms of a food-borne illness take to appear after consuming contaminated food?
Answer: From 30 minutes to several weeks
Depending on the pathogen, food-borne illness symptoms can appear from 30 minutes (as with Staphylococcus aureus toxin) to several weeks (as with Listeria or Hepatitis A).
Which population group is MOST vulnerable to severe food-borne illness?
Answer: Elderly individuals
Elderly individuals have weakened immune systems and are part of the high-risk YOPI group (Young, Old, Pregnant, Immunocompromised), making them more susceptible to severe illness.
Which virus is the leading cause of food-borne gastroenteritis in Ontario?
Answer: Norovirus
Norovirus is the most common cause of food-borne gastroenteritis outbreaks. It is highly contagious and can spread through contaminated food, surfaces, or person-to-person contact.
What is the primary way Clostridium botulinum causes food-borne illness?
Answer: It produces a potent neurotoxin in low-oxygen environments
C. botulinum thrives in anaerobic (low-oxygen) conditions such as improperly canned foods and produces a deadly neurotoxin that causes botulism.
A food handler reports having diarrhea and vomiting. What should the operator do according to Ontario regulations?
Answer: Exclude them from working with food until symptom-free for at least 24 hours
Ontario regulations require that food handlers with symptoms of vomiting or diarrhea be excluded from food handling duties until they have been symptom-free for at least 24 hours to prevent contamination.
Which of the following is an example of a biological hazard in food?
Answer: Salmonella in raw chicken
Salmonella is a biological hazard — a living organism that can cause disease. Glass is a physical hazard, pesticide residue is a chemical hazard, and allergens are a separate category.