Ontario Food Handler Certification Practice Exam

Who is responsible for ensuring food safety in a food establishment?

1. Only the manager

2. Every employee

3. Only the cleaning staff

4. Government inspectors

The correct answer is: Every employee

The responsibility for ensuring food safety in a food establishment lies with every employee. This principle is grounded in the idea that food safety is a collective effort, and all staff members play a crucial role in preventing foodborne illness. Each person, regardless of their job function, has the potential to impact food safety—from food handling and preparation to cleaning and sanitation practices. When employees understand their role in food safety, they are more likely to adhere to safe practices, such as proper handwashing, maintaining correct food temperatures, and avoiding cross-contamination. Training and awareness programs further emphasize that food safety is not just the duty of the manager or specific departments but is a shared responsibility across the entire workforce. This collaborative approach helps create a culture of safety, thereby reducing risks associated with food service and improving overall public health. In this context, while managers, cleaning staff, and government inspectors have important roles, they cannot alone ensure food safety without the engagement and diligence of all employees.