Canada Food Handlers Practice Test 2024 With Study Guide

Food Handlers Practice Test 2024 (Canada) Answers [PDF] with Handbook Study Guide. Prepare for your final exam with our comprehensive Food Handlers Practice Test 2024. This resource includes question answers in a printable PDF format to enhance your understanding and improve your test-taking skills.

The Canadian Institute of Food Safety (CIFS) conducts Canada’s Food Handlers Certificate Practice test. Use these materials to ensure you are well-prepared and increase your chances of success on the Food Handler exam.

Why Do You Need a Food Handler Certification?

The Food Handlers Certification is a mandatory requirement for food industry workers in Canada. This certification verifies that you have the knowledge to handle food safely and prevent foodborne illnesses. Employers seek certified individuals to ensure compliance with health regulations and maintain high food safety standards.

Food Handlers Practice Test 2024

You can also participate in our free online quiz to test your food safety knowledge with questions from the CIFS Food Handler Certification Course. Use these resources to ensure you are well-prepared for the Food Handler exam and increase your chances of success.

In Canada, Food Handler Certification is a legal requirement for many food workers. When you study online with CIFS, you must complete a final exam with a minimum score of 70%, which is required to pass the exam. This means you have to make 30 current answers out of 50 questions.

20

Canada Food Handlers Practice Test 2024

 Food Handlers Practice Test 2024
Canada
Time Limit: N/A
Explanation: YES
Free Test - No Registration is required

1 / 25

Which of the following can help reduce the risk of foodborne illness when storing food? (select all that apply):

2 / 25

What is the safe internal cooking temperature for ground beef?

3 / 25

Which of the following is a sign of a foodborne illness? (select all that apply):

4 / 25

What is the recommended temperature for a refrigerator to keep food safe?

5 / 25

Which of the following is a critical control point in food safety?

6 / 25

What is the primary cause of foodborne illness outbreaks in food service establishments?

7 / 25

Which of the following is a correct practice for thawing frozen food?

8 / 25

What is the maximum time potentially hazardous food can be held in the temperature danger zone?

9 / 25

When should a probe thermometer be recalibrated? (select all that apply):

10 / 25

The term "cross-contact" refers to:

11 / 25

Which of the following is not a common food allergen?

12 / 25

The term "FIFO" stands for:

13 / 25

What should be done if a food handler has symptoms of a foodborne illness?

14 / 25

Which of the following foods require time and temperature control to keep them safe? (select all that apply):

15 / 25

How often should food handlers wash their hands?

16 / 25

Which bacteria is commonly associated with raw poultry?

17 / 25

What is the best method for cooling large quantities of hot food quickly?

18 / 25

Which of the following are common symptoms of foodborne illness? (select all that apply):

19 / 25

Food should be reheated to a minimum internal temperature of:

20 / 25

Which of the following practices can help prevent cross-contamination?

21 / 25

The temperature danger zone for food is between:

22 / 25

What is the primary purpose of sanitizing food contact surfaces?

23 / 25

Which of the following is not considered a potentially hazardous food?

24 / 25

What is the safe internal cooking temperature for poultry?

25 / 25

Which of the following is a major cause of foodborne illness? (select all that apply):

Your score is

You can prepare for your final exam by taking a sample practice test online. In addition, the CIFS official has created a quick, free Food Handlers practice test comprising only 13 questions.

Certification Study Guide

Module one:

  • Understanding food safety
    Lesson 1: Understanding food contamination
    Lesson 2: Food-borne illness & allergy management
    Lesson 3: Food safety laws & responsibilities

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

Module three:

  • Working with food safely
    Lesson 8: Purchasing, Receiving & storing food safely
    Lesson 9: Preparing food safely
    Lesson 10: Serving & dispensing food safely

Module four:

  • Managing your food safety plan
    Lesson 11: Managing your food safety plan

The Food Handler final exam is designed to test your knowledge of critical food safety concepts, such as:

  • Food contamination/food spoilage
  • Food allergens and allergen management
  • Cross-contamination
  • Personal hygiene
  • Causes of foodborne illness
  • Potentially hazardous foods / high-risk foods
  • Proper food storage, preparation, and cooking techniques
  • Time and temperature control

Practice Questions Answers

Quiz

 Food Safety Principles 

Question 1: What is the primary reason for washing hands frequently when handling food?

(A) To remove visible dirt
(B) To prevent the spread of bacteria and viruses
(C) To keep hands moist
(D) To remove food residue

 Temperature Control 

Question 2: What is the temperature danger zone where bacteria grow most rapidly?

(A) 0°C to 4°C
(B) 4°C to 60°C
(C) 60°C to 100°C
(D) -18°C to 0°C

Question 3: At what minimum internal temperature should poultry be cooked to ensure safety?

(A) 60°C
(B) 71°C
(C) 74°C
(D) 82°C

 Cross-Contamination 

Question 4: Which of the following practices helps prevent cross-contamination?

(A) Using the same cutting board for meat and vegetables
(B) Storing raw meat above ready-to-eat foods in the refrigerator
(C) Washing hands and changing gloves between tasks
(D) Using a damp cloth to clean all surfaces

 Cleaning and Sanitizing 

Question 5: What is the recommended method for sanitizing food contact surfaces?

(A) Rinsing with cold water
(B) Wiping with a dry cloth
(C) Washing with hot soapy water and then sanitizing
(D) Spraying with disinfectant and air drying

 Food Storage 

Question 6: What is the maximum amount of time perishable foods can be left out at room temperature before they become unsafe to eat?

(A) 30 minutes
(B) 1 hour
(C) 2 hours
(D) 4 hours

Question 7: How should dry goods be stored to ensure safety?

(A) In a warm and humid environment
(B) On the floor
(C) In a cool, dry, and well-ventilated area
(D) Next to cleaning supplies

 Personal Hygiene 

Question 8: Which of the following is NOT a good practice for personal hygiene in food handling?

(A) Wearing clean clothes and hair restraints
(B) Wearing jewelry while preparing food
(C) Covering cuts and wounds with waterproof bandages
(D) Washing hands after handling raw food

 Allergen Awareness 

Question 9: Which of the following is a common food allergen?

(A) Rice
(B) Chicken
(C) Peanuts
(D) Apples

Question 10: What should you do if a customer informs you they have a food allergy?

(A) Ignore it and proceed as usual
(B) Inform the kitchen staff and ensure the allergen is avoided
(C) Offer them a different dish without asking the kitchen
(D) Recommend they try a little bit first

 Answers 

  1. B – To prevent the spread of bacteria and viruses
  2. B – 4°C to 60°C
  3. C – 74°C
  4. C – Washing hands and changing gloves between tasks
  5. C – Washing with hot soapy water and then sanitizing
  6. C – 2 hours
  7. C – In a cool, dry, and well-ventilated area
  8. B – Wearing jewelry while preparing food
  9. C – Peanuts
  10. B – Inform the kitchen staff and ensure the allergen is avoided

 CIFS Final Exam Overview 

The final exam is proctored, 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 webcam.

Name of The Course Food Handler Certification
Examination Authority Canadian Institute of Food Safety
Total Question 50 (Fifty)
Question Type Multiple-Choice Question
Total Time Duration 60-minutes (1 hour)
Minimum pass marks 70%
Final Exam Mode Online (Computer Based Test)
No. of attempt NO-LIMIT during the enrolment period

Read more FQA (official)

Food Handlers Certificate Online Course

If you plan to work in a food business in Canada, you may need to complete a government-approved food safety training course.

Most provinces and territories across Canada require food service businesses to employ Certified Food Handlers or to enroll their current staff in a Food Handler Certification Course. You must complete a final exam to obtain your Food Handlers Certificate.

Food Handlers Certificate Online Course Canada

Course Type 100% online
Course Offered By Canadian Institute of Food Safety (CIFS)
Online Course Fees $99.95 plus applicable GST/HST
Total Module Four
Total Lesson Eleven
Course Deadline 30 days from your date of enrolment to complete your final exam.
Delivery of Certificate on the same day
Official Course Link www.foodsafety.ca

CIFS  Approved Province and Territory

The CIFS Food Handler Certification course is approved/accepted in every province and territory across Canada:

Alberta, British Columbia, Manitoba, New Brunswick, Newfoundland and Labrador, Northwest Territories, Nova, Scotia, Nunavut, Ontario, Prince Edward Island, Quebec, Saskatchewan, Yukon Territory,

How do I get a food handlers certificate in Toronto?

  • To receive Food Handler Certification, Food Handlers are NOT required a separate Toronto-approved Food Handler Certification.
  • CIFS Certification is approved across Canada, so there’s no need to recertify to work in different provinces or territories.
  • ONLINE COURSE Fee: $99.95

The CIFS Food Handler Certification course is approved/accepted in every province and territory across Canada:

  • Alberta
  • British Columbia
  • Manitoba
  • New Brunswick
  • Newfoundland and Labrador
  • Northwest Territories
  • Nova Scotia
  • Nunavut
  • Ontario
  • Prince Edward Island
  • Quebec
  • Saskatchewan
  • Yukon Territory

The Comprehensive Handbook Study Guide

The accompanying handbook study guide is an invaluable resource. It provides detailed explanations of all the topics covered in the exam, along with practical examples and tips for food safety. The study guide is structured to make learning easy, with clear sections and bullet points highlighting important information.

How to Access the Resources

To access the Food Handlers Practice Test 2024 and the answers [PDF], along with the handbook study guide, you can visit reputable online platforms specializing in food safety training. Many of these platforms offer these resources for free or for a nominal fee. Ensure you choose a recognized and accredited platform to guarantee the material’s quality and accuracy.

Tips for Studying

  1. Create a Study Schedule: Allocate specific times each day to study, and stick to your schedule.
  2. Take Practice Tests Regularly: Regular practice will help you retain information and improve your test-taking skills.
  3. Review Incorrect Answers: Spend extra time understanding the questions you got wrong to avoid repeating mistakes.
  4. Use Multiple Resources: Besides the practice test and study guide, use online videos, tutorials, and interactive quizzes.
  5. Stay Updated: Food safety regulations can change, so make sure your study materials are current.

Many food additives are regulated in Canada under food and drug regulations. You can find a list of all allowed food additives on the Health Canada website: www.hc-sc.gc.ca. Search “food additive dictionary.”

For more information on food allergies, please see the fact sheets on the CFIA website’s Food Allergies and Allergen Labelling at http://www.inspection.gc.ca/food/consumercentre/food-safety-tips/labelling-food-packaging-and-storage/allergen/eng/1332442914456/1332442980290.