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
What does the acronym YOPI stand for in food safety?
Answer: Young, Old, Pregnant, Immunocompromised
YOPI stands for Young, Old, Pregnant, and Immunocompromised — the four population groups most vulnerable to serious complications from food-borne illness.
E. coli O157:H7 is most commonly associated with which food?
Answer: Undercooked ground beef
E. coli O157:H7 is most commonly linked to undercooked ground beef. The grinding process can distribute bacteria throughout the meat, requiring thorough cooking to 71°C.
Which of the following actions can help prevent food-borne illness caused by Hepatitis A?
Answer: Proper handwashing after using the washroom
Hepatitis A is primarily transmitted through the fecal-oral route. Proper handwashing, especially after using the washroom, is the most effective prevention method.
What is the 2-hour/4-hour rule for potentially hazardous foods?
Answer: Food must be served within 2 hours and discarded after 4 hours in the temperature danger zone
If potentially hazardous food has been in the temperature danger zone (4°C–60°C) for less than 2 hours, it can be refrigerated. Between 2–4 hours, it must be used immediately. After 4 hours, it must be discarded.
Which parasite can be transmitted through undercooked pork?
Answer: Trichinella spiralis
Trichinella spiralis is a parasitic roundworm historically associated with undercooked pork. Cooking pork to at least 71°C destroys the larvae.
Under Ontario's Food Premises Regulation, what must an operator do when a food-borne illness outbreak is suspected?
Answer: Notify the local Medical Officer of Health
Ontario regulation requires that suspected food-borne illness outbreaks be reported to the local Medical Officer of Health, who will coordinate the investigation and response.