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
Which of the following foods is most likely to cause a Listeria monocytogenes infection?
Answer: Deli meats stored at refrigerator temperatures
Listeria monocytogenes can grow at refrigerator temperatures (4°C and below) and is commonly associated with ready-to-eat deli meats, soft cheeses, and smoked seafood.
What is the most effective way to destroy most food-borne pathogens?
Answer: Cooking food to the correct internal temperature
Cooking food to the correct internal temperature is the most reliable method to destroy food-borne pathogens. Freezing only slows or stops growth but does not kill most bacteria.
Bacillus cereus food poisoning is most commonly associated with which food?
Answer: Reheated rice
Bacillus cereus forms heat-resistant spores and is commonly associated with cooked rice that is improperly cooled and then reheated. The toxins it produces can cause vomiting or diarrhea.
What is the infective dose of E. coli O157:H7?
Answer: As few as 10 organisms
E. coli O157:H7 has a very low infective dose — as few as 10 organisms can cause illness. This makes proper cooking and cross-contamination prevention critical.
Which of the following is NOT a common symptom of food-borne illness?
Answer: Skin rash across the entire body
While nausea, vomiting, diarrhea, and abdominal cramps are classic symptoms of food-borne illness, a widespread skin rash is not typically associated with food-borne infections.
A food establishment receives a shipment of frozen chicken that has ice crystals on the packaging and appears to have been partially thawed. What should the operator do?
Answer: Reject the shipment
Signs of thawing and refreezing indicate the cold chain has been broken, potentially allowing bacterial growth. The shipment should be rejected to ensure food safety.