Ontario Food Handler Certification Practice Exam

What are the responsibilities of food premise owners and operators?

1. Maximizing profits without regard for food safety

2. Supplying expired food products at discounted rates

3. Ensuring food is kept safe through cleanliness and proper attire

4. Ignoring customer complaints about food quality

The correct answer is: Ensuring food is kept safe through cleanliness and proper attire

The correct choice emphasizes the critical responsibility of food premise owners and operators in maintaining food safety. Ensuring that food is kept safe involves implementing strict practices around cleanliness, such as maintaining hygienic kitchen environments, properly storing food, and ensuring that staff wear appropriate attire to prevent contamination. Food safety is paramount not only for the health of consumers but also for the reputation and legality of the business itself. Adhering to safety standards and regulations helps prevent foodborne illnesses and builds consumer trust, making it essential for food business operators to prioritize these practices over profit maximization, discounting expired products, or ignoring customer concerns.