Ontario Food Handler Certification Practice Exam 2026 - Free Food Handler Certification Practice Questions and Study Guide

Question: 1 / 400

Why are some kinds of food contamination more likely to make people sick?

They are served cold

They are vegan options

They contain potentially hazardous ingredients

The correct choice is based on the understanding that certain foods can harbor harmful pathogens, such as bacteria, viruses, or parasites, that are likely to cause foodborne illnesses. Foods that contain potentially hazardous ingredients, which often include those that are rich in proteins, moisture, and have a neutral pH, create a suitable environment for these pathogens to grow if not handled properly.

For example, dairy products, meats, eggs, and seafood are common sources of foodborne pathogens. If these foods are stored incorrectly or not cooked to the appropriate temperatures, there is a significant risk of contamination that can lead to sickness.

Choosing this option reflects a fundamental principle of food safety, which emphasizes the importance of proper food handling to prevent the growth of harmful microbes that can lead to illness.

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They are organic in nature

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