Ontario Food Handler Certification Practice Exam

Which type of food is most often linked to foodborne illness outbreaks?

1. Fruits and vegetables

2. Dairy products

3. Raw or undercooked animal products

4. Processed foods

The correct answer is: Raw or undercooked animal products

Raw or undercooked animal products are most often linked to foodborne illness outbreaks due to the presence of harmful pathogens such as bacteria, viruses, and parasites that can thrive in uncooked meats, poultry, seafood, and eggs. These pathogens include Salmonella, E. coli, and Listeria, all of which pose significant health risks when consumed. The methods of processing and handling these products can also contribute to contamination if safe food practices are not followed. While fruits and vegetables, dairy products, and processed foods can certainly be involved in foodborne illness cases, raw or undercooked animal products consistently have a higher frequency of being implicated due to their inherent risks. Proper cooking techniques and temperature control are essential in reducing these risks, making it crucial for food handlers to be knowledgeable about safe food preparation practices.