Ontario Food Handler Certificate Cross-Contamination Prevention 4

Question 1

A food handler is preparing a meal for a customer with a peanut allergy. Which action is most critical?

Accepted Answer

Using fresh, clean utensils and surfaces that have not contacted peanuts or peanut products

Answer

Allergen proteins are not destroyed by heat. Fresh, uncontaminated equipment must be used. Even trace amounts from shared surfaces can trigger severe anaphylaxis in sensitive individuals.

Question 2

Why should raw meat and poultry be prepared on surfaces separate from produce and ready-to-eat foods?

Accepted Answer

Raw meat and poultry commonly carry pathogenic bacteria that can transfer to foods eaten without further cooking

Answer

Raw meat and poultry frequently carry pathogens like Salmonella, E. coli, and Campylobacter. Produce and ready-to-eat foods are consumed without further cooking, so any transferred bacteria will not be destroyed.

Question 3

How should ice scoops be stored when not in use?

Accepted Answer

In a designated clean holder outside the ice bin

Answer

Ice scoops should be stored in a clean, designated holder outside the ice bin to prevent contamination. Handles left in ice can introduce bacteria from hands, and the scoop itself stays cleaner when stored separately.

Question 4

What is the primary risk of using the same oil for deep-frying different foods without consideration for allergens?

Accepted Answer

Allergen proteins from one food (e.g., shrimp) can transfer to another food (e.g., French fries) through the shared oil

Answer

Shared fryer oil can transfer allergen proteins between foods. A customer with a shellfish allergy could have a reaction from French fries cooked in oil previously used for shrimp.

Question 5

What should be done with a container of sanitizer solution used for wiping food-contact surfaces?

Accepted Answer

Test its concentration regularly and replace it when dirty or when concentration drops below effective levels

Answer

Sanitizer solution loses strength over time and with use. The concentration should be tested with test strips regularly (at least at the start of each shift) and replaced when dirty or below the effective concentration.

Ontario Food Handler Practice Test

Ontario Food Handler Practice Test

Ontario Food Handler Certificate Cross-Contamination Prevention 4