Food Handlers Certificate Practice Test Questions Answers Canada

Food Handlers Certificate Practice Test

1 / 21

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

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

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

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

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

2 / 21

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

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

B) Unicellular organisms

C) Parasites that require a host to survive

D) The main types of pathogens transmitted in food

3 / 21

What are the four types of food contamination?

A) biological, chemical and physical, allergens

B) biological, chemical and temperature

C) time, temperature, chemical and placement

D) human, microbial, biological and viral

4 / 21

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

A) Health Protection and Prompt Act (HPPA)

B) Health Promotion and Protection Act (HPPA)

C) Health Protection and Promotion Act (HPPA)

D) High Protection and Promotion Act (HPPA)

5 / 21

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

A) Food storage

B) Employee hygiene

C) Garbage control

D) Premises maintenance

E) Licensing

F) Hot and cold holding temperatures

G) Cleaning and sanitizing of utensils

6 / 21

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

A) None of the above

B) Tartrazine

C) Monosodium

D) Sulphites

7 / 21

Most pathogenic bacteria will be destroyed by:

A) Refrigeration

B) Removing them from oxygen

C) Heat

D) Drying

8 / 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) Wheat & triticale

B) Eggs

C) Fish

D) Chicken

E) Peanuts

F) Mustard

9 / 21

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

A) people with weakened immune systems.

B) elderly

C) Endometriosis patients

D) Diabetic patients

E) pregnant women

F) young children

10 / 21

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

A) Wearing a hairnet.

B) Wearing an apron.

C) Washing your hands frequently.

D) Stop smoking.

11 / 21

Foodborne illness caused by chemicals is called food poisoning.

A) True

B) False

12 / 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 the storage food Labeling requirements

E) Food is protected from contamination and adulteration.

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

13 / 21

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

A) True

B) False

14 / 21

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

A) Acacia

B) Tartrazine

C) Monosodium

D) Sulphites

15 / 21

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

A) Monosodium Glutamate (MSG)

B) Tartrazine

C) FD&C Yellow #5

D) Sulphites

16 / 21

When a shipment of food arrives, employees should:

A) Put everything away and inspect it later.

B) Inspect only the potentially hazardous foods.

C) Inspect all foods right away before storing them.

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

17 / 21

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

A) Undercooked meat

B) Commercial dishwashers with temperatures too low

C) Children encouraged on premises

D) Sick workers handling food

18 / 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) Viruses illnesses

B) Bacterial illnesses

C) Parasites illnesses

D) Microbiologica illnesses

19 / 21

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

A) 80°F to 120°F

B) 90°F to 180°F

C) 50°F to 100°F

D) 40°F to 140°F

20 / 21

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

A) Group gatherings increase chance of getting ill.

B) There are more activities that people attend.

C) Insects can get on food.

D) Bacteria multiply faster in warmer temperatures.

21 / 21

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

A) Light

B) Neutral acidity

C) A quiet environment

D) Food (protein)

E) Moisture

Your score is

The average score is 67%

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