Food Handlers Certificate Practice Test Questions Answers Canada

Food Handlers Certificate Practice Test

1 / 21

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

A) Moisture

B) Food (protein)

C) A quiet environment

D) Light

E) Neutral acidity

2 / 21

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

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

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

C) to make sure you don’t crosscontaminate food.

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

3 / 21

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

A) Wearing a hairnet.

B) Washing your hands frequently.

C) Wearing an apron.

D) Stop smoking.

4 / 21

When a shipment of food arrives, employees should:

A) Inspect all foods right away before storing them.

B) Inspect only the potentially hazardous foods.

C) Put everything away and inspect it later.

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

5 / 21

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

A) FD&C Yellow #5

B) Sulphites

C) Tartrazine

D) Monosodium Glutamate (MSG)

6 / 21

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

A) Tartrazine

B) Monosodium

C) Sulphites

D) None of the above

7 / 21

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

A) Health Protection and Promotion Act (HPPA)

B) High Protection and Promotion Act (HPPA)

C) Health Promotion and Protection Act (HPPA)

D) Health Protection and Prompt Act (HPPA)

8 / 21

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

A) Group gatherings increase chance of getting ill.

B) There are more activities that people attend.

C) Insects can get on food.

D) Bacteria multiply faster in warmer temperatures.

9 / 21

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

A) Endometriosis patients

B) elderly

C) pregnant women

D) young children

E) people with weakened immune systems.

F) Diabetic patients

10 / 21

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

A) 90°F to 180°F

B) 50°F to 100°F

C) 80°F to 120°F

D) 40°F to 140°F

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) Peanuts

B) Eggs

C) Wheat & triticale

D) Fish

E) Chicken

F) Mustard

12 / 21

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

A) The main types of pathogens transmitted in food

B) Unicellular organisms

C) Parasites that require a host to survive

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

13 / 21

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

A) Cleaning and sanitizing of utensils

B) Employee hygiene

C) Hot and cold holding temperatures

D) Premises maintenance

E) Food storage

F) Licensing

G) Garbage control

14 / 21

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

A) False

B) True

15 / 21

Most pathogenic bacteria will be destroyed by:

A) Heat

B) Removing them from oxygen

C) Drying

D) Refrigeration

16 / 21

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

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

B) Food is protected from contamination and adulteration.

C) Potentially hazardous foods are maintained at the required temperatures

D) Ensuring the storage food Labeling requirements

E) Ensuring Food handler's Education and Training

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

17 / 21

Foodborne illness caused by chemicals is called food poisoning.

A) False

B) True

18 / 21

What are the four types of food contamination?

A) human, microbial, biological and viral

B) time, temperature, chemical and placement

C) biological, chemical and temperature

D) biological, chemical and physical, allergens

19 / 21

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

A) Commercial dishwashers with temperatures too low

B) Children encouraged on premises

C) Sick workers handling food

D) Undercooked meat

20 / 21

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

A) Tartrazine

B) Sulphites

C) Monosodium

D) Acacia

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?

A) Microbiologica illnesses

B) Viruses illnesses

C) Parasites illnesses

D) Bacterial illnesses

Your score is

The average score is 65%

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