Ontario Food Handler Certificate Cross-Contamination Prevention 2 — Questions and Answers
Question 1: How should raw meat be wrapped or contained for storage?
- Loosely covered with a cloth
- In leak-proof containers or tightly sealed wrapping (Correct answer)
- In open trays for air circulation
- Wrapped in newspaper
Correct answer: In leak-proof containers or tightly sealed wrapping
Raw meat must be stored in leak-proof containers or tightly sealed wrapping to prevent juices from dripping onto other foods and to contain potential pathogens.
Question 2: A food handler uses the same cloth towel to wipe down a raw meat preparation area and then a salad preparation area. What is the risk?
- No risk if the towel looks clean
- Cross-contamination of bacteria from raw meat to the salad area (Correct answer)
- Only a risk if the towel is wet
- The risk is minimal since both areas are cleaned
Correct answer: Cross-contamination of bacteria from raw meat to the salad area
The cloth towel picks up bacteria from the raw meat area and transfers them to the salad area. Single-use paper towels or sanitized cloths should be used, with separate cloths for different areas.
Question 3: When preparing food for a customer with a food allergy, what is the most important step to prevent cross-contact?
- Cook the food at a higher temperature
- Use clean, sanitized equipment and surfaces that have not contacted the allergen (Correct answer)
- Simply remove the allergen from the finished dish
- Tell the customer to take antihistamines before eating
Correct answer: Use clean, sanitized equipment and surfaces that have not contacted the allergen
Allergen cross-contact can cause severe reactions. All equipment, utensils, and surfaces must be cleaned and sanitized before preparing allergen-free food. Removing an allergen from a finished dish does not eliminate trace amounts.
Question 4: Which of the following practices helps prevent cross-contamination during food preparation?
- Using the same knife for all foods to save time
- Preparing raw meats and ready-to-eat foods at the same time on the same counter
- Preparing raw meats and ready-to-eat foods at different times or in different areas (Correct answer)
- Rinsing utensils with water between raw and cooked food use
Correct answer: Preparing raw meats and ready-to-eat foods at different times or in different areas
Separating raw and ready-to-eat food preparation by time or space prevents cross-contamination. If the same area must be used, it should be thoroughly cleaned and sanitized between tasks.
Question 5: What should a food handler do with utensils that have been used for tasting food during cooking?
- Continue using them after wiping on an apron
- Use a clean spoon each time they taste (Correct answer)
- Rinse the spoon in hot water and reuse
- Tasting during cooking is not permitted
Correct answer: Use a clean spoon each time they taste
Each time food is tasted, a clean spoon must be used to prevent introducing bacteria from the mouth into the food. Used tasting utensils must be placed in the dirty dish area.
Question 6: Why should food handlers avoid using the same sink for handwashing and food preparation?
- It is inconvenient
- Handwashing can contaminate the sink with pathogens that may transfer to food or food-contact items (Correct answer)
- It wastes water
- There is no reason; the same sink can serve both purposes
Correct answer: Handwashing can contaminate the sink with pathogens that may transfer to food or food-contact items
Handwashing washes bacteria and contaminants into the sink. Using the same sink for food preparation risks transferring these pathogens to food. Ontario regulations require separate handwashing stations.
