Ontario Food Handler Certification Practice Exam

Using utensils like spoons, forks, clamps, and tongs is an effective and safe method to handle food without direct contact. This approach minimizes the risk of contaminating food with pathogens that can be present on our hands. Utensils serve as a barrier between your hands and the food, promoting better hygiene practices in food handling environments. It is critical to use such tools, especially in commercial food settings, to comply with health and safety regulations aimed at protecting public health. Other methods suggested, such as using bare hands, socks, or nails, are not suitable for handling food safely. Bare hands can easily transfer harmful bacteria and contaminants from the skin to the food, while using socks does not provide a hygienic solution and can introduce fibers and germs. Similarly, using nails to pick up food is unsanitary and can cause injury or further contamination.