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) to make sure you don’t crosscontaminate food.

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

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

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

2 / 21

What are the four types of food contamination?

A) biological, chemical and physical, allergens

B) human, microbial, biological and viral

C) time, temperature, chemical and placement

D) biological, chemical and temperature

3 / 21

When a shipment of food arrives, employees should:

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

B) Put everything away and inspect it later.

C) Inspect all foods right away before storing them.

D) Inspect only the potentially hazardous foods.

4 / 21

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

A) Sulphites

B) Tartrazine

C) None of the above

D) Monosodium

5 / 21

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

A) Wearing an apron.

B) Stop smoking.

C) Washing your hands frequently.

D) Wearing a hairnet.

6 / 21

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

A) Premises maintenance

B) Cleaning and sanitizing of utensils

C) Licensing

D) Hot and cold holding temperatures

E) Food storage

F) Employee hygiene

G) Garbage control

7 / 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

8 / 21

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

A) Ensuring the storage food Labeling requirements

B) Food is protected from contamination and adulteration.

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

D) Ensuring Food handler's Education and Training

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

F) Potentially hazardous foods are maintained at the required temperatures

9 / 21

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

A) Bacteria multiply faster in warmer temperatures.

B) Group gatherings increase chance of getting ill.

C) There are more activities that people attend.

D) Insects can get on food.

10 / 21

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

A) Light

B) Moisture

C) Neutral acidity

D) A quiet environment

E) Food (protein)

11 / 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) Fish

B) Eggs

C) Wheat & triticale

D) Mustard

E) Peanuts

F) Chicken

12 / 21

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

A) elderly

B) pregnant women

C) Diabetic patients

D) Endometriosis patients

E) people with weakened immune systems.

F) young children

13 / 21

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

A) The main types of pathogens transmitted in food

B) Parasites that require a host to survive

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

D) Unicellular organisms

14 / 21

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

A) Undercooked meat

B) Children encouraged on premises

C) Sick workers handling food

D) Commercial dishwashers with temperatures too low

15 / 21

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

A) Acacia

B) Sulphites

C) Monosodium

D) Tartrazine

16 / 21

Most pathogenic bacteria will be destroyed by:

A) Drying

B) Refrigeration

C) Heat

D) Removing them from oxygen

17 / 21

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

A) High Protection and Promotion Act (HPPA)

B) Health Promotion and Protection Act (HPPA)

C) Health Protection and Promotion Act (HPPA)

D) Health Protection and Prompt Act (HPPA)

18 / 21

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

A) Sulphites

B) Tartrazine

C) FD&C Yellow #5

D) Monosodium Glutamate (MSG)

19 / 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

20 / 21

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

A) False

B) True

21 / 21

Foodborne illness caused by chemicals is called food poisoning.

A) False

B) True

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