Last Updated on August 4, 2024
Canada Preventing Food-Borne Illness Practice Test [Module Two]: This practice test will help you prepare for the Canada Food Handlers Certification exam. It is a free online Ontario, Toronto Food Handlers exam test. You can also download the Canada Preventing Food-Borne Illness Practice Module 2in PDF format.
Module two: Preventing food-borne illness
- Lesson 4: Personal hygiene & workplace behaviour
- Lesson 5: Time & temperature control
- Lesson 6: Cleaning & sanitizing
- Lesson 7: Maintaining food premises & equipment
Canada Preventing Food-Borne Illness Practice Test
Follow safe food handling and cooking practices to reduce the risk of foodborne illness, also known as food poisoning. Learn how to make safer food choices if you’re at higher risk for food poisoning.
Q1. Food poisoning is caused by eating food contaminated with:
- (A) Chemicals
- (B) Microorganisms
- (C) Dirt
- (D) Allergens
Q2. Symptoms of food poisoning typically include:
- (A) Headache and dizziness
- (B) Nausea and vomiting
- (C) Rash and itching
- (D) Joint pain and swelling
Q3. The first step in preventing food poisoning is:
- (A) Using preservatives
- (B) Avoiding raw foods
- (C) Washing hands and surfaces
- (D) Refrigerating all foods
Q4. Foods should be cooked to a safe internal temperature to:
- (A) Enhance flavour
- (B) Preserve nutrients
- (C) Kill harmful bacteria
- (D) Improve texture
Q5. High-risk groups for food poisoning include:
- (A) Teenagers
- (B) People who exercise regularly
- (C) Pregnant women and young children
- (D) Athletes
Q6. Raw meat should be kept separate from other foods to:
- (A) Maintain freshness
- (B) Prevent flavour mixing
- (C) Avoid cross-contamination
- (D) Improve taste
Q7. Food poisoning can cause serious complications such as:
- (A) Asthma
- (B) Kidney disease
- (C) Diabetes
- (D) Hypertension
Q8. To reduce the risk of food poisoning, leftovers should be refrigerated within:
- (A) 1 hour
- (B) 2 hours
- (C) 3 hours
- (D) 4 hours
Q9. During pregnancy, food poisoning can lead to:
- (A) Increased energy
- (B) Improved digestion
- (C) Miscarriage or premature birth
- (D) Better appetite
Q10. Children under five are more susceptible to food poisoning because:
- (A) They eat more
- (B) They have stronger immune systems
- (C) Their immune systems are still developing
- (D) They play outside more
Q11. To prevent dehydration in children with food poisoning, it is important to:
- (A) Provide plenty of fluids
- (B) Give solid food
- (C) Encourage physical activity
- (D) Avoid water
Q12. People with weakened immune systems are at higher risk of food poisoning because:
- (A) They are more active
- (B) They have higher immunity
- (C) Their bodies have a harder time fighting infections
- (D) They eat more variety of foods
Q13. Safe food handling practices include:
- (A) Using the same cutting board for all foods
- (B) Storing raw meat above other foods in the fridge
- (C) Washing hands before and after handling food
- (D) Keeping food at room temperature
Q14. Adults aged 60 and over are more prone to serious complications from food poisoning because:
- (A) They eat less
- (B) Their immune systems weaken with age
- (C) They exercise less
- (D) Their digestive systems speed up
Q15. To reduce the risk of food poisoning, high-risk individuals should:
- (A) Eat more raw foods
- (B) Avoid cooking meat thoroughly
- (C) Follow safe food handling and cooking practices
- (D) Ignore food recalls
Q16. One of the four quick tips to prevent food poisoning is to:
- (A) Use expired food
- (B) Cook food to the proper temperature
- (C) Store food at room temperature
- (D) Avoid washing hands
Q17. Refrigerated smoked seafood is safe if:
- (A) It is left out for hours
- (B) It is in cans or doesn’t need refrigeration until opened
- (C) It is eaten raw
- (D) It is not cooked
Q18. Pregnant women should avoid:
- (A) Pasteurized dairy products
- (B) Well-cooked meat
- (C) Raw or lightly cooked eggs
- (D) Cooked vegetables
Q19. Pasteurized dairy products are recommended because:
- (A) They taste better
- (B) They are cheaper
- (C) They have a longer shelf life
- (D) They are free from harmful bacteria
Q20. Infant botulism can be prevented by:
- (A) Feeding honey to babies under 1 year old
- (B) Avoiding honey for babies under 1 year old
- (C) Giving raw vegetables to babies
- (D) Feeding raw eggs to babies
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