ONTARIO OIT VIEW AHEAD TEST 2026
COMPLETE QUESTIONS AND CORRECT
ANSWERS UPDATED STUDY GUIDE
●● Where food safety legislation applies?
Answer: Food premises
●● Federal legislation
Answer: Take care of foods and drugs, alteration, colouring and bacterial
standars
●● Provincial legislation
Answer: Take care of condition and safety under which food in held,
prepared and server to the public
●● Municipal legislation
Answer: Take care of licensing, garbage control, sewage disposal,
building standard and zoning
●● Responsibilities of food premise owners and operators
Answer: Keep the food safe such as cleaning, wearing cleaning outer
garments and safe environment
, ●● Benefits of following safe food handling practices
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
Answer: Stomach cramps, nausea, diarrhea, vomiting, fever and
headache.
●● When foodborne illness is food poisoning?
Answer: Cause by chemicals such as cleanser or even sulphites or
monosodium glutamate (MSG)
●● 3 Types of chemical food poisoning
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)
●● Dangers and types of physical hazards in food
Answer: Dirt, hair, nails, bits of metal. These. can cause from small cuts
to chocking
●● The impact of foodborne illness on people and businesses
COMPLETE QUESTIONS AND CORRECT
ANSWERS UPDATED STUDY GUIDE
●● Where food safety legislation applies?
Answer: Food premises
●● Federal legislation
Answer: Take care of foods and drugs, alteration, colouring and bacterial
standars
●● Provincial legislation
Answer: Take care of condition and safety under which food in held,
prepared and server to the public
●● Municipal legislation
Answer: Take care of licensing, garbage control, sewage disposal,
building standard and zoning
●● Responsibilities of food premise owners and operators
Answer: Keep the food safe such as cleaning, wearing cleaning outer
garments and safe environment
, ●● Benefits of following safe food handling practices
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
Answer: Stomach cramps, nausea, diarrhea, vomiting, fever and
headache.
●● When foodborne illness is food poisoning?
Answer: Cause by chemicals such as cleanser or even sulphites or
monosodium glutamate (MSG)
●● 3 Types of chemical food poisoning
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)
●● Dangers and types of physical hazards in food
Answer: Dirt, hair, nails, bits of metal. These. can cause from small cuts
to chocking
●● The impact of foodborne illness on people and businesses
