Food Handlers Certificate Practice Test Questions Answers Canada

Food Handlers Certificate Practice Test Questions Answers Canada: The Canadian Institute of Food Safety (CIFS) Test your food safety knowledge with a selection of questions from the CIFS Food Handler Certification Course. Our practice test is free and it will help you to prepare for your food handler exam preparation. It is an online Certificate course and mandatory for all Food Handlers in Canada.

In general, to obtain your Food Handlers Certificate, the candidate has to complete a final exam. The final exam is a proctored exam, which means that it is monitored by an instructor. If you’re taking an online food safety course, the proctor will oversee your exam via a webcam.

Food Handlers Certificate Practice Test

 

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
0%
0 votes, 0 avg
121

Food Handlers Certificate Practice Test

1 / 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):

2 / 21

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

3 / 21

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

4 / 21

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

5 / 21

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

6 / 21

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

7 / 21

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

8 / 21

What are the four types of food contamination?

9 / 21

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

10 / 21

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

11 / 21

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

12 / 21

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

13 / 21

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

14 / 21

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

15 / 21

Most pathogenic bacteria will be destroyed by:

16 / 21

When a shipment of food arrives, employees should:

17 / 21

Foodborne illness caused by chemicals is called food poisoning.

18 / 21

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

19 / 21

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

20 / 21

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

21 / 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?

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