Food Handlers Certificate Practice Test Questions Answers Canada

Food Handlers Certificate Practice Test

1 / 21

If additives are used correctly, they aren’t harmful to most people.

A) False

B) True

2 / 21

Which one of the following practices will help to prevent foodborne illness?

A) Washing your hands frequently.

B) Wearing a hairnet.

C) Stop smoking.

D) Wearing an apron.

3 / 21

Which of the following food additive is used to boost flavour?

A) Tartrazine

B) Sulphites

C) FD&C Yellow #5

D) Monosodium Glutamate (MSG)

4 / 21

Which group is susceptible to foodborne illness and serious side effects? (select all that apply)

A) Endometriosis patients

B) Diabetic patients

C) pregnant women

D) young children

E) people with weakened immune systems.

F) elderly

5 / 21

Which of the following do bacteria need to grow (select all that apply):

A) Food (protein)

B) Moisture

C) Neutral acidity

D) Light

E) A quiet environment

6 / 21

When a Public Health Inspector is inspecting a food premise, they are looking to ensure that __? (select all that apply)

A) Potentially hazardous foods are maintained at the required temperatures

B) Ensuring good personal hygiene is being practised by all employees.

C) Ensuring Food handler's Education and Training

D) Ensuring that owner/operators are maintaining the food premises.

E) Food is protected from contamination and adulteration.

F) Ensuring the storage food Labeling requirements

7 / 21

Most pathogenic bacteria will be destroyed by:

A) Removing them from oxygen

B) Refrigeration

C) Drying

D) Heat

8 / 21

According to the Public Health Ontario, 2015, which of the following types of illnesses is the most common type of foodborne illness in Ontario?

A) Bacterial illnesses

B) Microbiologica illnesses

C) Viruses illnesses

D) Parasites illnesses

9 / 21

According to the Canadian Food Inspection Agency (CFIA) which of the following foods and additives as most frequently associated with causing an allergic reaction? (select all that apply):

A) Mustard

B) Eggs

C) Peanuts

D) Wheat & triticale

E) Fish

F) Chicken

10 / 21

What is the goal of the health unit’s Food Safety program?

A) is to maintain minimum standards that must be maintained by food premises in Ontario.

B) is to prevent or reduce the burden of foodborne illness.

C) to make sure you don’t crosscontaminate food.

D) make sure your thermometer is giving an accurate reading.

11 / 21

What is the name of the Act that governs public health in Ontario?

A) Health Promotion and Protection Act (HPPA)

B) Health Protection and Prompt Act (HPPA)

C) High Protection and Promotion Act (HPPA)

D) Health Protection and Promotion Act (HPPA)

12 / 21

The Food Premises Regulation covers areas such as: (select all that apply)

A) Hot and cold holding temperatures

B) Premises maintenance

C) Cleaning and sanitizing of utensils

D) Garbage control

E) Food storage

F) Employee hygiene

G) Licensing

13 / 21

Which of the following food additive is used to maintain colour and give longer shelf life

A) Monosodium

B) Acacia

C) Tartrazine

D) Sulphites

14 / 21

What is the main reason foodborne illnesses increase during the summer months?

A) There are more activities that people attend.

B) Group gatherings increase chance of getting ill.

C) Insects can get on food.

D) Bacteria multiply faster in warmer temperatures.

15 / 21

Foodborne illness caused by chemicals is called food poisoning.

A) False

B) True

16 / 21

What is the bacteria growth “Danger Zone” range of temperature?

A) 50°F to 100°F

B) 80°F to 120°F

C) 90°F to 180°F

D) 40°F to 140°F

17 / 21

Bacteria, mold, fungus, and viruses are examples of:

A) The four pathogen groups that bananas are naturally immune to

B) Unicellular organisms

C) The main types of pathogens transmitted in food

D) Parasites that require a host to survive

18 / 21

Which practice contributes to nearly half of all restaurant related breakouts?

A) Sick workers handling food

B) Undercooked meat

C) Children encouraged on premises

D) Commercial dishwashers with temperatures too low

19 / 21

What are the four types of food contamination?

A) biological, chemical and physical, allergens

B) time, temperature, chemical and placement

C) human, microbial, biological and viral

D) biological, chemical and temperature

20 / 21

When a shipment of food arrives, employees should:

A) Put everything away and inspect it later.

B) Inspect all foods right away before storing them.

C) Inspect only the potentially hazardous foods.

D) Stack it neatly on the dock and inspect it within 12 hours.

21 / 21

Which of the following food additive is used a yellow food colouring?

A) Monosodium

B) Sulphites

C) None of the above

D) Tartrazine

Your score is

The average score is 66%

Practice Test for	Food Handlers Certificate Exam
Country	Canada
Total question	22
type of questions	sample multiple-choice
topics covered	random
Food safety guidance	HACCP Certification