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

The primary cause of foodborne illness outbreaks is often linked to poor personal hygiene of food handlers. When food handlers do not practice good hygiene, such as washing their hands properly after using the restroom or before handling food, they can easily transfer harmful pathogens to the food they prepare. This can lead to contamination and, subsequently, illness in those who consume the food.

Maintaining proper personal hygiene is crucial in all stages of food preparation and service. It is a fundamental responsibility that includes wearing clean uniforms, keeping nails trimmed and clean, and avoiding behaviors that could introduce contaminants, such as touching face or hair. This is key to ensuring that the food served is safe and free from harmful microbes that cause foodborne illnesses.

Other factors, such as overcooking food, using organic ingredients, or transferring food without gloves, do have their own relevance to food safety but are not the leading causes of outbreaks. Overcooking may kill certain pathogens, while using organic ingredients does not inherently prevent contamination. Transferring food without gloves can lead to contamination, but it is mostly the underlying lack of hygiene practices that poses a bigger risk overall.