Ontario Food Handler Certificate Food-Borne Illness Prevention 3

Question 1

What does the acronym YOPI stand for in food safety?

Accepted Answer

Young, Old, Pregnant, Immunocompromised

Answer

YOPI stands for Young, Old, Pregnant, and Immunocompromised — the four population groups most vulnerable to serious complications from food-borne illness.

Question 2

E. coli O157:H7 is most commonly associated with which food?

Accepted Answer

Undercooked ground beef

Answer

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.

Question 3

Which of the following actions can help prevent food-borne illness caused by Hepatitis A?

Accepted Answer

Proper handwashing after using the washroom

Answer

Hepatitis A is primarily transmitted through the fecal-oral route. Proper handwashing, especially after using the washroom, is the most effective prevention method.

Question 4

What is the 2-hour/4-hour rule for potentially hazardous foods?

Accepted Answer

Food must be served within 2 hours and discarded after 4 hours in the temperature danger zone

Answer

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.

Question 5

Which parasite can be transmitted through undercooked pork?

Accepted Answer

Trichinella spiralis

Answer

Trichinella spiralis is a parasitic roundworm historically associated with undercooked pork. Cooking pork to at least 71°C destroys the larvae.

Ontario Food Handler Practice Test

Ontario Food Handler Practice Test

Ontario Food Handler Certificate Food-Borne Illness Prevention 3