Last Updated on August 4, 2024
Canada Food Safety Practice Test [Module one]. This practice test will help you in the Canada Food Handlers Certification exam. This is a free online Ontario | Toronto Food Handlers exam test. You can also download the Canada Food Safety Practice Module ONE test in PDF format.
Module one consists of
- Lesson 1: Understanding food contamination
- Lesson 2: Food-borne illness & allergy management
- Lesson 3: Food safety laws & responsibilities
Canada Food Safety Practice Test [Module One]
Food safety is essential for everyone, and we can all take simple steps to protect ourselves and our families. While the food we eat in Canada is among the safest in the world, things can go wrong anywhere. Food can become contaminated by bacteria, viruses, and parasites as it travels to your table. Learning about safe food selection, handling, and preparation practices helps keep you and others at risk.
Q1. Food poisoning in Canada is primarily caused by:
- (A) Airborne particles
- (B) Contaminated food
- (C) Waterborne diseases
- (D) Poor hygiene practices
Q2. The safest way to thaw food is:
- (A) At room temperature
- (B) In the refrigerator
- (C) Under hot water
- (D) On the counter
Q3. The temperature danger zone for bacterial growth in food is between:
- (A) 0°C to 4°C
- (B) 4°C to 60°C
- (C) 60°C to 100°C
- (D) 100°C to 140°C
Q4. The recommended internal temperature for cooking poultry is:
- (A) 63°C
- (B) 71°C
- (C) 74°C
- (D) 82°C
Q5. Washing fruits and vegetables under running water instead of soaking helps to:
- (A) Save water
- (B) Preserve nutrients
- (C) Prevent bacteria transfer
- (D) Enhance flavour
Q6. Proper handwashing should be done for at least:
- (A) 10 seconds
- (B) 15 seconds
- (C) 20 seconds
- (D) 30 seconds
Q7. To minimize the risk of cross-contamination, use separate cutting boards for:
- (A) Raw and cooked foods
- (B) Fruits and vegetables
- (C) Meat and bread
- (D) Dairy and grains
Q8. To keep deli meats safe, they should be used within:
- (A) 1 day
- (B) 2-3 days
- (C) 4 days
- (D) 5 days
Q9. Leftovers should be refrigerated within:
- (A) 1 hour
- (B) 2 hours
- (C) 3 hours
- (D) 4 hours
Q10. For effective cleaning, kitchen countertops and utensils should be sanitized with:
- (A) Vinegar solution
- (B) Baking soda
- (C) Bleach solution
- (D) Hot water
Q11. Cooked food should be kept at or above:
- (A) 40°C
- (B) 50°C
- (C) 60°C
- (D) 70°C
Q12. A key step in preventing foodborne illness is:
- (A) Ignoring food recalls
- (B) Using the same utensils for raw and cooked foods
- (C) Washing hands before and after handling food
- (D) Storing food at room temperature
Q13. To minimize bacterial growth, raw meat should be:
- (A) Stored on the top shelf
- (B) Kept in sealed containers
- (C) Left uncovered in the fridge
- (D) Stored with fruits and vegetables
Q14. Reusable grocery bags should be:
- (A) Washed frequently
- (B) Used for all types of groceries
- (C) Stored in the car
- (D) Rinsed with cold water
Q15. When reheating leftovers, the food should reach a temperature of at least:
- (A) 60°C
- (B) 70°C
- (C) 74°C
- (D) 80°C
Q16. Cutting away bruised or damaged areas on fruits and vegetables helps to:
- (A) Improve taste
- (B) Enhance colour
- (C) Reduce bacterial contamination
- (D) Increase shelf life
Q17. The Government of Canada’s role in food safety includes:
- (A) Manufacturing food
- (B) Conducting food-related illness surveillance
- (C) Selling food products
- (D) Importing food
Q18. Using paper towels to wipe kitchen surfaces is recommended because:
- (A) They are reusable
- (B) They absorb water
- (C) They reduce the risk of cross-contamination
- (D) They are cheaper
Q19. Bacteria in food are killed by:
- (A) Freezing
- (B) Drying
- (C) Cooking to the proper temperature
- (D) Salting
Q20. To ensure food safety while shopping, raw meat should be:
- (A) Placed on top of other groceries
- (B) Kept in a separate bag
- (C) Stored with dairy products
- (D) Mixed with fruits
See also:
- Canada Food Handlers Practice Test 2024 With Study Guide
- Food Handlers Practice Test Ontario | Toronto 2023
- Ontario Food Safety Practice Test 2024
Chapter-Wise Tests
- Module one: Understanding food safety
- Module two: Preventing food-borne illness
- Module three: Working with food safely
- Module four: Managing your food safety plan