Canada Food Handlers Certificate Practice Test Question Answers

Canada Food Handlers Certificate Practice Test

Canada Food Handlers Certificate Practice Test - Questions Answers

1 / 22

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

A) clean, cool, running water

B) clean, cool, storage water

C) filtered, hot, running water

D) All of them

2 / 22

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

A) Detergent sanitizing

B) Chemical sanitizing

C) Hot water sanitizing

D) Cold water sanitizing

3 / 22

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

A) Handling raw food

B) Putting food on plates

C) Visiting the restroom

D) Coughing or sneezing

E) Handling money

4 / 22

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

A) Two hours

B) One hour

C) 45 minutes

D) 30 minutes

5 / 22

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

A) Tell your manager or supervisor

B) Call 911

C) Tell them to go home and rest

D) Check if they have an Allergy Action Plan

6 / 22

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

A) Fever

B) Vomiting

C) Diarrhea

D) Knee pain

E) Sore throat

7 / 22

Tartrazine is an example of ___ Hazards.

A) Physical Hazards

B) Chemical Hazards

C) Biological Hazards

D) Allergens

8 / 22

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

A) True

B) False

9 / 22

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

A) 55°C (132°F)

B) 50°C (122°F)

C) 40°C (104°F)

D) 60°C (140°F)

10 / 22

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

A) Bacteria

B) Danger

C) Temperature

D) STOP

11 / 22

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

A) stomach cramping

B) vomiting

C) nausea

D) headache

E) Sleep and tiredness

F) fever

G) diarrhea

12 / 22

What is the recommended temperature to cook whole poultry?

A) 82°C (180°F)

B) 74°C (165°F)

C) 63°C (145°F)

D) 71°C (160°F)

13 / 22

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

A) misuse of cleaners

B) inadequate labeling

C) improper storage

D) store chemicals under the dish sink

14 / 22

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

A) To remove detergent from items being cleaned

B) All of the above

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

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

15 / 22

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

A) False

B) True

16 / 22

What is the recommended temperature to cook whole muscle beef?

A) 71°C (160°F)

B) 74°C (165°F)

C) 82°C (180°F)

D) 63°C (145°F)

17 / 22

The Hot Food Zone is (select one): *

A) 50°C / 122°F and above

B) 55°C / 131°F and above

C) 60°C / 140°F and above

D) 70°C / 158°F and above

18 / 22

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

A) Cooling

B) Cooking

C) Thawing

D) Reheating

E) Disposing of leftovers

19 / 22

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

A) Metal containers

B) Copper beverage lines

C) All of the above

D) Lead in paint and glazes

E) Cadmium in shelving units

20 / 22

What is the recommended temperature to cook ribs and roasts?

A) 74°C (165°F)

B) 63°C (145°F)

C) 82°C (180°F)

D) 71°C (160°F)

21 / 22

What is the recommended temperature to cook egg dishes?

A) 71°C (160°F)

B) 74°C (165°F)

C) 63°C (145°F)

D) 82°C (180°F)

22 / 22

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

A) every two hours

B) every 15 minutes

C) every 30 minutes

D) every 1 hour

Your score is

The average score is 66%