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 is the most common cause of food-borne illness in Ontario food establishments?
Answer: Poor personal hygiene
According to Ontario Public Health, poor personal hygiene among food handlers is the leading cause of food-borne illness outbreaks in food premises.
What is the minimum internal cooking temperature required for ground beef in Ontario?
Answer: 71°C (160°F)
Ground beef must reach an internal temperature of at least 71°C (160°F) to destroy harmful bacteria such as E. coli O157:H7.
Which bacterium is most commonly associated with undercooked poultry?
Answer: Salmonella
Salmonella is the bacterium most frequently linked to undercooked poultry. Thorough cooking to 74°C (165°F) destroys it.
Under Ontario's Health Protection and Promotion Act, who is responsible for ensuring food safety in a food premises?
Answer: The operator of the food premises
The operator of the food premises is legally responsible for ensuring all food safety requirements are met under Ontario Regulation 493/17.
What type of food-borne illness is caused by toxins produced by bacteria before the food is eaten?
Answer: Intoxication
Intoxication occurs when bacteria produce toxins in food before consumption. Staphylococcus aureus is a common example, causing symptoms within hours.
Which of the following is considered a potentially hazardous food (PHF) under Ontario regulations?
Answer: Cooked rice
Cooked rice is a potentially hazardous food because it supports rapid bacterial growth, particularly Bacillus cereus, when held at improper temperatures.