Ontario Food Handler Certification Practice Exam

What are the 3 types of chemical food poisoning?

1. Herbal, Organic, Artificial

2. Sweet, Sour, Bitter

3. Metal, Intentional additives, Incidental additives

4. Spicy, Salty, Umami

The correct answer is: Metal, Intentional additives, Incidental additives

The correct answer identifies the three types of chemical food poisoning as metal, intentional additives, and incidental additives. Metal poisoning can occur when food comes into contact with metal contaminants, such as lead or mercury, which can leach into food and cause serious health issues. Intentional additives refer to substances that are deliberately added to food to enhance flavor, appearance, or preservation. If consumed in inappropriate amounts or if they are harmful substances intended for a different purpose, they can lead to food poisoning. Incidental additives are substances that may unintentionally find their way into food during production, processing, or storage, such as residues from pesticides or contaminants from equipment. These can also pose health risks if consumed in sufficient quantities. Options focusing on flavor profiles, such as sweet, sour, and bitter or spicy, salty, and umami, pertain to taste characteristics rather than types of chemical food poisoning. Additionally, herbal and organic terms, though related to food, do not encompass the definitions needed to classify types of chemical poisoning in food safety contexts.