FOOD HANDLER CERTIFICATION
ONTARIO COMPLETE EXAM PREP
STUDY GUIDE WITH PRACTICE
QUESTIONS, ANSWERS AND
COMPREHENSIVE FOOD SAFETY
REVIEW | GRADED A+ | GUARANTEED
SUCCESS
Updated 2026 Questions and Answers | 100% Verified
Exam Prep
, 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 Viruses, parasites, yeasts, mould and bacteria
illness
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.
ONTARIO COMPLETE EXAM PREP
STUDY GUIDE WITH PRACTICE
QUESTIONS, ANSWERS AND
COMPREHENSIVE FOOD SAFETY
REVIEW | GRADED A+ | GUARANTEED
SUCCESS
Updated 2026 Questions and Answers | 100% Verified
Exam Prep
, 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 Viruses, parasites, yeasts, mould and bacteria
illness
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.
