Ontario Food Handler Certificate Food-Borne Illness Prevention 5

Question 1

Which of the following best describes a food-borne infection?

Accepted Answer

Illness caused by eating food containing living pathogens that multiply in the body

Answer

A food-borne infection occurs when living pathogens in food are ingested and multiply within the body, causing illness. Salmonella infection is a classic example.

Question 2

What is the primary reason that ground meat poses a higher food safety risk than whole muscle cuts?

Accepted Answer

Grinding distributes surface bacteria throughout the meat

Answer

Surface bacteria on whole cuts are killed during cooking. Grinding mixes these bacteria throughout the meat, requiring the entire portion to reach safe internal temperatures.

Question 3

Campylobacter jejuni infection is primarily associated with which food source?

Accepted Answer

Raw or undercooked poultry

Answer

Campylobacter jejuni is one of the most common causes of bacterial gastroenteritis and is primarily associated with raw or undercooked poultry, unpasteurized milk, and contaminated water.

Question 4

How does Staphylococcus aureus typically contaminate food?

Accepted Answer

Through food handlers touching food with bare hands

Answer

S. aureus is commonly found on human skin, in nasal passages, and in infected cuts. It is transferred to food through bare-hand contact, where it can produce heat-stable toxins.

Question 5

What makes the toxin produced by Staphylococcus aureus particularly dangerous?

Accepted Answer

It is heat-stable and not destroyed by normal cooking

Answer

The enterotoxin produced by S. aureus is heat-stable, meaning once it is produced in food, normal cooking temperatures will not destroy it. Prevention focuses on keeping the bacteria from growing in food.

Ontario Food Handler Practice Test

Ontario Food Handler Practice Test

Ontario Food Handler Certificate Food-Borne Illness Prevention 5