Canada Food Handlers Certificate Practice Test

Canada Food Handlers Certificate Practice Test Question Answers 2022: Our free Food Handlers Certificate Practice Test will test your knowledge and help you to prepare for your online Food Handlers Certificate exam.

The Minister of Health is responsible for: establishing policies and standards for the safety and nutritional quality of food sold in Canada; the administration of those provisions of the Canadian Food and Drugs Act that relate to public health, safety, and nutrition; and for assessing the effectiveness of the Agency’s activities related to food safety.

Canada Food Handlers Certificate Practice Test

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Canada Food Handlers Certificate Practice Test

Canada Food Handlers Certificate Practice Test - Questions Answers

1 / 22

Tartrazine is an example of ___ Hazards.

2 / 22

What is the recommended temperature to cook whole poultry?

3 / 22

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

4 / 22

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

5 / 22

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

6 / 22

What is the recommended temperature to cook whole muscle beef?

7 / 22

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

8 / 22

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

9 / 22

The Hot Food Zone is (select one): *

10 / 22

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

11 / 22

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

12 / 22

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

13 / 22

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

14 / 22

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

15 / 22

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

16 / 22

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

17 / 22

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

18 / 22

What is the recommended temperature to cook egg dishes?

19 / 22

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

20 / 22

What is the recommended temperature to cook ribs and roasts?

21 / 22

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

22 / 22

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

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