Food Handler Certification Exam Questions and Answers 2023 Complete - Ontario 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 glutama te (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 che micals) 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 comm on 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 a nd 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, toxi ns, salmonella, E. Colli and botulinum Symptoms of foodborne illnesses -✔✔ Nausea, headache, stomach pain, diarrhea, muscle weakness, vomiting, dizziness and even death.
