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Food Handler Certification - Ontario questions and answers
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Food Handler Certification - Ontario questions and answers
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Food Handler Certification - Ontario3 Types of chemical food poisoning - correct answer-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)
Benefits of following safe food handling practices - correct answer-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 - correct answer-Stomach cramps, nausea,
diarrhea, vomiting, fever and headache.
Dangers and types of physical hazards in food - correct answer-Dirt, hair, nails, bits of metal.
These. can cause from small cuts to chocking
Documentation you need to create for HACCP - correct answer-Documentation refers to
policies, procedures and others for all steps.
Federal legislation - correct answer-Take care of foods and drugs, alteration, colouring and
bacterial standars
Foodborne illnesses pathogenic can causes - correct answer-Hepatitis A, avian flu, rotavirus,
toxins, salmonella, E. Colli and botulinum
How carries can transfer microorganisms to food? - correct answer-Basically through hands
and cross-contamination (pass from one type of food to another)
How do you recalibrate your probe thermometer? - correct answer-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 in the mixture and be sure it isn`t touching sides or bottom and wait until the
needle stops moving. If it`s not 0°C must be adjusted.
3- Adjust and keep the thermometer int the mixture to make sure it`s accurate.
How the layout of a food premise can facilitate cleaning and sanitizing - correct answer-With
a hand washing sink easy to get to, fridge close to food preparation, separate dishwashing
areas for food preparation, allow people to move easily from place to place.
How to clean and sanitize different areas and equipment - correct answer-Clean: remove
any obvious pieces of dirty. Use cleaning chemical and friction to remove the rest. Rinse with
hot water to remove cleaning chemicals. Sanitizing: Always clean before sanitizing. Use hot
water (at least 77 °C) for 45 seconds. Use test strips to make sure everything is sanitized.
How to cool food safely by minimizing time in the danger zone? - correct answer-The food
must be placed on ice or refrigerated before it drops below 60°C. Within 2 hours must drop
, to 40°C and in the next 4 hours to 4°C Put in shallow pans help to drop the temperature
faster.
How to identify CCPs (critical control points) and how to set limits for them - correct
answer-You can identify watching carefully all the food processing steps and identify where
food could be at risk. Setting limits is to define what act should be done to avoid the hazard
How to keep microorganisms from being transferred into food that is being prepared, served,
stored os displayed. - correct answer-Avoid cross-contamination from food to food,
equipment to food and people to food; do not storage ready-to-eat food with raw meat,
poultry etc; do not store food uncovered; do not mixture old food with new food; Any food
that has been served and not eaten must be thrown out.
How to prevent cross-contamination - correct answer-Keep foods separated as they are
prepared, storage and always clean the equipment after use.
How to properly monitor freezer and refrigerator temperatures - correct answer-The
thermometer should be in the warmest part of the equipment (near the door and near the
top), monitor several times a day and once a week the probe thermometer should be used to
make sure the temperature.
How to properly wash your hands before handling food - correct answer-1- Wet hands with
warm water
2- Liquid soap
3- Lather well for 20 seconds. Clean wrists, palm, back of hand and between fingers
4- Rinse with warm water
5- Dry with paper or air dryer
6- Use a paper to turn off the water
How to safely hold food at hot temperature? - correct answer-Food held in a buffet kept at
least 60°C
How to safely hold food in cold? - correct answer-Must be held at 4°C or lower. Use metal
container because conducts colds better than plastic
How to safely hold food in room temperature? - correct answer-Not for more than 2 hours.
Should be marked the time they were placed at room temperature and never mix old food
with new.
Mechanized dish washing method - correct answer-High-temperature machines -> cycle
must reach at least 82 °C
Low-temperature machines -> cycle must use chemicals to remove any leftover and clean
the dishes.
Once the equipment have been cleaned, keeped at least 15cm off the floor and never use
towel to dry them. Use air dry instead.
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