Food Handler Certification – Ontario Exam Quiz with
Answers.
Why food safety is so important? - ✔✔✔ To avoiding food contamination and outbreaks, to
make sure that the food preparation, transport and storage were done properly
Where food safety legislation applies? - ✔✔✔ Food premises
Federal legislation - ✔✔✔ Take care of foods and drugs, alteration, colouring and bacterial
standars
Provincial legislation - ✔✔✔ Take care of condition and safety under which food in held,
prepared and server to the public
Municipal legislation - ✔✔✔ Take care of licensing, garbage control, sewage disposal,
building standard and zoning
Responsibilities of food premise owners and operators - ✔✔✔ Keep the food safe such as
cleaning, wearing cleaning outer garments and safe environment
Benefits of following safe food handling practices - ✔✔✔ Customers went places with safe
food, no need to spend money on lawsuits, lower insurance costs, happier customers and
not wasting money by throwing food away .
Common symptoms of food borne illness - ✔✔✔ Stomach cramps, nausea, diarrhea,
vomiting, fever and headache.
When foodborne illness is food poisoning? - ✔✔✔ Cause by chemicals such as cleanser or
even sulphites or monosodium glutamate (MSG)
3 Types of chemical food poisoning - ✔✔✔ Metal (dissolved metal in food), Intentional
additives (products to add color, thicken, firm or preserve food) and Incidental additives
(poisonous chemical such as insecticides, rodenticides or cleaning chemicals)
Dangers and types of physical hazards in food - ✔✔✔ Dirt, hair, nails, bits of metal. These.
can cause from small cuts to chocking
The impact of foodborne illness on people and businesses - ✔✔✔ Medical costs,
investigation costs, loss of productivity, sicking people missing work, legal and insurance
costs
, Microorganisms that can be good for us - ✔✔✔ Yeast (used to make bread and produce
alcohol), Bacteria (used to help us digest food) and Mould (used to ripens and flavours
cheese such as blue cheese)
Types of pathogenic microorganisms that causes food borne illness - ✔✔✔ Viruses,
parasites, yeasts, mould and bacteria
What`s similar and what`s different about pathogens? - ✔✔✔ Viruses (the most common
way is from human hands) and Parasites (contaminated water) don`t grow in food. Yeasts
(need moisture and sugar), mould (colonies are fuzzy) and bacterias (good: lactobacillus
and harmful: salmonella - raw poulty and eggs; E. Colli - under cooked meat and water)
Sources of microorganisms - ✔✔✔ Proteins such as fish, poultry. Dairy, foods at 4°C to
60°C temperature, contaminated water, human hands, cross-contamination.
Foodborne illnesses pathogenic can causes - ✔✔✔ Hepatitis A, avian flu, rotavirus, toxins,
salmonella, E. Colli and botulinum
Symptoms of foodborne illnesses - ✔✔✔ Nausea, headache, stomach pain, diarrhea,
muscle weakness, vomiting, dizziness and even death.
Why some kinds of food contamination are more likely than others to make people sick? -
✔✔✔ Because they have potentially hazardous (moist foods, pH above 4.5, dairy
products, meat, fish, poultry, eggs and some raw fruits and vegetables.
Why are some people more likely to get sick than others? - ✔✔✔ They are part of the risk
group: young children, elderly, pregnant and weak immune system people, also the
amount of pathogen in food, type of microorganism (protozoa are more likely to cause
illness)
How carries can transfer microorganisms to food? - ✔✔✔ Basically through hands and
cross-contamination (pass from one type of food to another)
What bacteria needs in order to grow up? - ✔✔✔ Foods at 4°C to 60°C temperature,
oxygen or lack of it, pH above 4.5, moisture and protein.
What makes a food potentially hazardous? - ✔✔✔ Moist foods, pH above 4.5, dairy, meat,
fish, poultry, eggs, raw fruits and vegetables.
When do you need to recalibrate your probe thermometer? - ✔✔✔ After an extreme
temperature fall and If it`s has been dropped.
How do you recalibrate your probe thermometer? - ✔✔✔ 1- Mix a 50/50 of crushed ice and
water in a container. The temperature should be always 0°C 2- Set the probe thermometer
Answers.
Why food safety is so important? - ✔✔✔ To avoiding food contamination and outbreaks, to
make sure that the food preparation, transport and storage were done properly
Where food safety legislation applies? - ✔✔✔ Food premises
Federal legislation - ✔✔✔ Take care of foods and drugs, alteration, colouring and bacterial
standars
Provincial legislation - ✔✔✔ Take care of condition and safety under which food in held,
prepared and server to the public
Municipal legislation - ✔✔✔ Take care of licensing, garbage control, sewage disposal,
building standard and zoning
Responsibilities of food premise owners and operators - ✔✔✔ Keep the food safe such as
cleaning, wearing cleaning outer garments and safe environment
Benefits of following safe food handling practices - ✔✔✔ Customers went places with safe
food, no need to spend money on lawsuits, lower insurance costs, happier customers and
not wasting money by throwing food away .
Common symptoms of food borne illness - ✔✔✔ Stomach cramps, nausea, diarrhea,
vomiting, fever and headache.
When foodborne illness is food poisoning? - ✔✔✔ Cause by chemicals such as cleanser or
even sulphites or monosodium glutamate (MSG)
3 Types of chemical food poisoning - ✔✔✔ Metal (dissolved metal in food), Intentional
additives (products to add color, thicken, firm or preserve food) and Incidental additives
(poisonous chemical such as insecticides, rodenticides or cleaning chemicals)
Dangers and types of physical hazards in food - ✔✔✔ Dirt, hair, nails, bits of metal. These.
can cause from small cuts to chocking
The impact of foodborne illness on people and businesses - ✔✔✔ Medical costs,
investigation costs, loss of productivity, sicking people missing work, legal and insurance
costs
, Microorganisms that can be good for us - ✔✔✔ Yeast (used to make bread and produce
alcohol), Bacteria (used to help us digest food) and Mould (used to ripens and flavours
cheese such as blue cheese)
Types of pathogenic microorganisms that causes food borne illness - ✔✔✔ Viruses,
parasites, yeasts, mould and bacteria
What`s similar and what`s different about pathogens? - ✔✔✔ Viruses (the most common
way is from human hands) and Parasites (contaminated water) don`t grow in food. Yeasts
(need moisture and sugar), mould (colonies are fuzzy) and bacterias (good: lactobacillus
and harmful: salmonella - raw poulty and eggs; E. Colli - under cooked meat and water)
Sources of microorganisms - ✔✔✔ Proteins such as fish, poultry. Dairy, foods at 4°C to
60°C temperature, contaminated water, human hands, cross-contamination.
Foodborne illnesses pathogenic can causes - ✔✔✔ Hepatitis A, avian flu, rotavirus, toxins,
salmonella, E. Colli and botulinum
Symptoms of foodborne illnesses - ✔✔✔ Nausea, headache, stomach pain, diarrhea,
muscle weakness, vomiting, dizziness and even death.
Why some kinds of food contamination are more likely than others to make people sick? -
✔✔✔ Because they have potentially hazardous (moist foods, pH above 4.5, dairy
products, meat, fish, poultry, eggs and some raw fruits and vegetables.
Why are some people more likely to get sick than others? - ✔✔✔ They are part of the risk
group: young children, elderly, pregnant and weak immune system people, also the
amount of pathogen in food, type of microorganism (protozoa are more likely to cause
illness)
How carries can transfer microorganisms to food? - ✔✔✔ Basically through hands and
cross-contamination (pass from one type of food to another)
What bacteria needs in order to grow up? - ✔✔✔ Foods at 4°C to 60°C temperature,
oxygen or lack of it, pH above 4.5, moisture and protein.
What makes a food potentially hazardous? - ✔✔✔ Moist foods, pH above 4.5, dairy, meat,
fish, poultry, eggs, raw fruits and vegetables.
When do you need to recalibrate your probe thermometer? - ✔✔✔ After an extreme
temperature fall and If it`s has been dropped.
How do you recalibrate your probe thermometer? - ✔✔✔ 1- Mix a 50/50 of crushed ice and
water in a container. The temperature should be always 0°C 2- Set the probe thermometer
