Canada Exam Prep
Ontario Food Handler overview

Ontario Food Handler flashcards

Flip through the key rules from our handbook notes, one card at a time. Mark each card "Got it" or "Review again"; your progress stays on this device.

  • 225 cards
  • 9 topics
Card 1 of 225Got it 0 · Review again 0

Keyboard: Space flips, ← → move, 1 = Review again, 2 = Got it. On a phone, swipe left or right.

The first 10 of 225 cards

Front and back of each card, as in the deck above. The cards come from our own notes on the official handbook; check anything you are unsure of with Ontario Ministry of Health.

  1. Foodborne illness and hazards · Foodborne illness: introduction and symptoms

    Foodborne illness: introduction and symptoms — key rule 1

    Foodborne illness = getting sick from something you ate or drank; it replaced the older term "food poisoning" because most cases are infections, not poisonings.

  2. Foodborne illness and hazards · Foodborne illness: introduction and symptoms

    Contaminants

    bacteria, viruses, parasites or chemicals.

  3. Foodborne illness and hazards · Foodborne illness: introduction and symptoms

    Foodborne illness: introduction and symptoms — key rule 3

    About 4 million Canadians (1 in 8) a year get a foodborne illness (PHAC 2016 figure quoted in the guide).

  4. Foodborne illness and hazards · Foodborne illness: introduction and symptoms

    Higher-risk groups

    young children, the elderly, pregnant women, people with weakened immune systems.

  5. Foodborne illness and hazards · Foodborne illness: introduction and symptoms

    Common symptoms

    stomach cramps, diarrhea, vomiting, nausea, fever. A "24-hour flu" is often foodborne illness.

  6. Foodborne illness and hazards · Causes

    Causes — key rule 1

    Onset can be soon after eating or a month or more later; depends on the cause, the person's prior health and the dose eaten.

  7. Foodborne illness and hazards · Causes

    Four causes

    chemical, physical, allergens, microbiological.

  8. Foodborne illness and hazards · Causes

    Causes — key rule 3

    Bacterial illness is the most common type in Ontario.

  9. Foodborne illness and hazards · Chemical hazards

    Chemical hazards — key rule 1

    Illness caused by chemicals = food poisoning; symptoms are fast, 20 minutes to a few hours.

  10. Foodborne illness and hazards · Chemical hazards

    Metal poisoning

    acidic foods (juice, maple syrup, tomatoes) dissolve metal; copper beverage lines are fine for water but not acidic or carbonated drinks; cadmium shelving; lead paint on dishes.

FAQ

Ontario Food Handler flashcards: questions

Where do these flashcards come from?

Each of the 225 cards is one point from our study notes, which we write from the official Food Safety: A Guide for Ontario's Foodhandlers. The front names the rule; the back states it. Nothing on the cards is added beyond those notes.

How should I use the flashcards?

Read the front, answer in your head, then flip. Choose "Got it" only if you knew it; otherwise choose "Review again". At the end, go through the "Review again" cards once more, or pick a single topic from the list to focus on it.

Is my progress saved?

Yes, on this device only. Cards marked "Review again" stay in the "Needs review" list, and every card you rate counts towards your topic map on the exam overview. Nothing is sent to us with your name; you can clear it from the overview page.

Are flashcards enough to pass the Ontario Food Handler test?

No. Flashcards help you remember the rules, but the test asks multiple-choice questions. Use our practice tests and mock exams as well, and study the official material from Ontario Ministry of Health.

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