Ontario Food Handler Certificate Food-Borne Illness Prevention 1 — Questions and Answers
Question 1: Which of the following is the most common cause of food-borne illness in Ontario food establishments?
- Improper cooking temperatures
- Poor personal hygiene (Correct answer)
- Contaminated equipment
- Improper food storage
Correct 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.
Question 2: What is the minimum internal cooking temperature required for ground beef in Ontario?
- 63°C (145°F)
- 68°C (155°F)
- 71°C (160°F) (Correct answer)
- 74°C (165°F)
Correct 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.
Question 3: Which bacterium is most commonly associated with undercooked poultry?
- Staphylococcus aureus
- Salmonella (Correct answer)
- Clostridium botulinum
- Listeria monocytogenes
Correct answer: Salmonella
Salmonella is the bacterium most frequently linked to undercooked poultry. Thorough cooking to 74°C (165°F) destroys it.
Question 4: Under Ontario's Health Protection and Promotion Act, who is responsible for ensuring food safety in a food premises?
- The local health unit only
- The operator of the food premises (Correct answer)
- The Ministry of Health
- The food suppliers
Correct 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.
Question 5: What type of food-borne illness is caused by toxins produced by bacteria before the food is eaten?
- Infection
- Intoxication (Correct answer)
- Toxin-mediated infection
- Chemical contamination
Correct answer: Intoxication
Intoxication occurs when bacteria produce toxins in food before consumption. Staphylococcus aureus is a common example, causing symptoms within hours.
Question 6: Which of the following is considered a potentially hazardous food (PHF) under Ontario regulations?
- Dried pasta
- Canned beans (unopened)
- Cooked rice (Correct answer)
- Whole fresh apples
Correct answer: Cooked rice
Cooked rice is a potentially hazardous food because it supports rapid bacterial growth, particularly Bacillus cereus, when held at improper temperatures.
Ontario Food Handler Certificate Food-Borne Illness Prevention 1
Which of the following is the most common cause of food-borne illness in Ontario food establishments?