Ontario Food Handler Certification Practice Exam 2025 – Your All-in-One Guide to Exam Success!

Yeast, bacteria, and mold play significant and beneficial roles in various aspects of food production and nutrition. For example, yeast is essential in the fermentation process, which is fundamental for producing bread, beer, and wine. Beneficial bacteria, such as those found in yogurt, contribute to probiotic health, aiding digestion and enhancing gut flora. Similarly, certain molds are used to produce cheese and other fermented foods, adding unique flavors and textures that enhance culinary experiences.

While the other options mention microorganisms that can have harmful effects or are less commonly associated with beneficial uses in food and health contexts, such as viruses and parasites, they are primarily known for their negative impacts. Fungi and algae may also have benefits, particularly in certain food applications, but the class of yeasts, bacteria, and molds is more directly tied to common beneficial practices in food handling and production. Spirochetes and protozoa are often associated with disease rather than beneficial uses, making them a less suitable choice in this context.