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
322

Food Handlers Certificate Practice Test

1 / 21

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

2 / 21

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

3 / 21

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

4 / 21

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

5 / 21

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

6 / 21

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

7 / 21

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

8 / 21

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

9 / 21

What are the four types of food contamination?

10 / 21

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

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):

12 / 21

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

13 / 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?

14 / 21

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

15 / 21

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

16 / 21

Foodborne illness caused by chemicals is called food poisoning.

17 / 21

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

18 / 21

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

19 / 21

Most pathogenic bacteria will be destroyed by:

20 / 21

When a shipment of food arrives, employees should:

21 / 21

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

Your score is

The average score is 65%

See also: