Ontario Food Handler Certificate Food-Borne Illness Prevention 4

Question 1

Which of the following foods is most likely to cause a Listeria monocytogenes infection?

Accepted Answer

Deli meats stored at refrigerator temperatures

Answer

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.

Question 2

What is the most effective way to destroy most food-borne pathogens?

Accepted Answer

Cooking food to the correct internal temperature

Answer

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.

Question 3

Bacillus cereus food poisoning is most commonly associated with which food?

Accepted Answer

Reheated rice

Answer

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.

Question 4

What is the infective dose of E. coli O157:H7?

Accepted Answer

As few as 10 organisms

Answer

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.

Question 5

Which of the following is NOT a common symptom of food-borne illness?

Accepted Answer

Skin rash across the entire body

Answer

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.

Ontario Food Handler Practice Test

Ontario Food Handler Practice Test

Ontario Food Handler Certificate Food-Borne Illness Prevention 4