Canada Food Handlers Certificate Practice Test Question Answers

Canada Food Handlers Certificate Practice Test

Canada Food Handlers Certificate Practice Test - Questions Answers

1 / 22

Bacteria can grow rapidly when food is allowed to sit in the so-called _____ zone

A) Danger

B) Bacteria

C) STOP

D) Temperature

2 / 22

The Hot Food Zone is (select one): *

A) 60°C / 140°F and above

B) 70°C / 158°F and above

C) 55°C / 131°F and above

D) 50°C / 122°F and above

3 / 22

You must allow enough time for the unit to heat to at least _______ before putting food into the unit.

A) 50°C (122°F)

B) 60°C (140°F)

C) 40°C (104°F)

D) 55°C (132°F)

4 / 22

Treat each new batch of food as a new food item entry on the temperature log.

A) True

B) False

5 / 22

What are the two most common methods for sanitizing (select all that apply):

A) Chemical sanitizing

B) Hot water sanitizing

C) Cold water sanitizing

D) Detergent sanitizing

6 / 22

Tartrazine is an example of ___ Hazards.

A) Chemical Hazards

B) Physical Hazards

C) Allergens

D) Biological Hazards

7 / 22

Food Handlers must always wash their hands after (select all that apply):

A) Putting food on plates

B) Visiting the restroom

C) Handling raw food

D) Handling money

E) Coughing or sneezing

8 / 22

You should check the temperature of food when (select all that apply):

A) Reheating

B) Thawing

C) Disposing of leftovers

D) Cooling

E) Cooking

9 / 22

Hot holding units must hold hot food at a temperature at or above 60°C (140° F)

A) False

B) True

10 / 22

What is the recommended temperature to cook ribs and roasts?

A) 63°C (145°F)

B) 82°C (180°F)

C) 71°C (160°F)

D) 74°C (165°F)

11 / 22

If you suspect a customer is suffering an allergic reaction, you must (select all that apply): *

A) Tell your manager or supervisor

B) Tell them to go home and rest

C) Check if they have an Allergy Action Plan

D) Call 911

12 / 22

Which of the following is the possible sources of metal food poisoning?

A) Lead in paint and glazes

B) Copper beverage lines

C) All of the above

D) Metal containers

E) Cadmium in shelving units

13 / 22

What is the recommended temperature to cook whole muscle beef?

A) 82°C (180°F)

B) 74°C (165°F)

C) 63°C (145°F)

D) 71°C (160°F)

14 / 22

What is the recommended temperature to cook egg dishes?

A) 63°C (145°F)

B) 74°C (165°F)

C) 82°C (180°F)

D) 71°C (160°F)

15 / 22

Food Handlers must stop working if they have which symptoms (select all that apply):

A) Vomiting

B) Fever

C) Sore throat

D) Knee pain

E) Diarrhea

16 / 22

Which of the following are the symptoms of Foodborne Illness? (select all that apply)

A) nausea

B) fever

C) diarrhea

D) stomach cramping

E) Sleep and tiredness

F) vomiting

G) headache

17 / 22

When you must check the food temperature to ensure that a temperature of 60°C(140°F) is maintained.

A) every 1 hour

B) every 30 minutes

C) every two hours

D) every 15 minutes

18 / 22

How chemicals may contaminate food? (select all that apply)

A) inadequate labeling

B) store chemicals under the dish sink

C) improper storage

D) misuse of cleaners

19 / 22

Foods that have been at less than 60°C for more than _____ minutes/hours must be discarded.

A) One hour

B) 45 minutes

C) Two hours

D) 30 minutes

20 / 22

What type of water is recommended to wash your fruits and vegetables?

A) filtered, hot, running water

B) clean, cool, storage water

C) All of them

D) clean, cool, running water

21 / 22

What is the recommended temperature to cook whole poultry?

A) 63°C (145°F)

B) 71°C (160°F)

C) 82°C (180°F)

D) 74°C (165°F)

22 / 22

What is the purpose of sanitizing (select one): *

A) To remove all visible dirt, soil, residues and allergens

B) To reduce the number of microorganisms to a safe level

C) To remove detergent from items being cleaned

D) All of the above

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The average score is 68%