Food Handlers Practice Test Ontario

Last Updated on April 4, 2025

Food Handlers Practice Test Ontario | Toronto 2024. The Canada Food Handlers Practice Test is a preparatory examination designed to help prospective food industry workers in Canada assess their knowledge and readiness for the official Food Handler Certification Test. The primary goal of this practice test is to ensure that food handlers understand the essential principles and practices related to food safety.

Food Handlers Practice Test Ontario | Toronto

This practice test typically consists of multiple-choice, true/false, and sometimes scenario-based queries. Each question tests the examinee’s practical and theoretical knowledge of food safety. The number of questions and the passing score can vary by province or territory.

Practice Test - Quiz

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Canada Food Handlers Practice Test

Canada Food Handlers Practice Test
Test Type: Sample Test 1
Total items: 45
Time Duration: N/A

1 / 45

Which of the following is NOT a purposeful addition to food for taste or appearance?

(A) Salt

(B) Spices

(D) Colouring

2 / 45

If a foodborne illness is caused by bacteria, viruses, or parasites, it is classified as:

(A) Chemical Contamination

(B) Physical Contamination

(D) Microbiological Contamination

3 / 45

Which type of foodborne illness is the most common in Ontario as per Public Health Ontario, 2015?

(A) Foodborne illness caused by allergens

(B) Foodborne illness from food contaminated by bacteria

(D) Foodborne illness from chemical contamination

4 / 45

Which of the following is NOT a symptom of foodborne illness?

(A) Stomach cramps

(B) Runny nose

(D) Nausea

5 / 45

When people mention they have a '24-hour flu', it is often a case of:

(A) Common cold

(B) Malaria

(D) Seasonal allergies

6 / 45

Which group is NOT typically at a higher risk for foodborne illness?

(A) Teenagers

(B) Pregnant women

(D) People with weakened immune systems

7 / 45

Which of the following is a common contaminant that can lead to foodborne illness? (Select all that apply)

(A) Bacteria

(B) Viruses

(D) Chemicals

8 / 45

Which term is now more commonly used instead of ‘food poisoning’ to denote illnesses caused by food contaminants?

(A) Food allergy

(B) Food defect

(D) Food error

9 / 45

As a food handler, what is your primary responsibility?

(A) To create new recipes

(B) To provide safe food to customers

(D) To manage the finances of the premises

10 / 45

Regarding food handler training, what is mandated by O. Reg. 493/17 Section 32?

(A) Every employee must complete food handler training.

(B) Only supervisors need to complete food handler training.

(D) Training is recommended but not mandatory.

11 / 45

What does the Power of Seizure - HPPA (S. 19) allow a public health inspector to do?

(A) Seize any food that is not labeled correctly.

(B) Seize anything for aesthetic reasons.

(D) Seize any item that is not priced correctly.

12 / 45

Which entity sets the policies and standards governing food safety that CFIA enforces?

(A) The Prime Minister's Office.

(B) The Canadian Food Premises Association.

(D) Provincial Health Departments.

13 / 45

Whose responsibility is it to ensure the rules of food safety are followed in food premises?

(A) Only the manager.

(B) Only the provincial government.

(D) Only the chef.

14 / 45

Which of the following government levels has regulations pertaining to the food service industry? (Select all that apply)

(A) Federal

(B) Provincial

(D) Establishment

15 / 45

Which of the following best defines a food premise?

(A) A place where food is grown.

(B) A place that only packages food items.

(D) A place that advertises food.

16 / 45

If someone starts showing signs of a known or suspected anaphylactic reaction, what is recommended to be given?

(A) Antacid

(B) Painkiller

(D) Antibiotic

17 / 45

Breathing difficulties resulting from an allergic reaction are categorized under which symptom type?

(A) Cardiovascular

(B) Gastrointestinal

(D) Skin reaction

18 / 45

Which of the following is a skin reaction symptom of an allergic reaction?

(A) Metallic taste

(B) Vomiting

(D) Weak pulse

19 / 45

What risk does a broken glass present when found in food?

(A) Spicing up the dish

(B) Choking or injury

(D) Making the food crunchier

20 / 45

Which measure helps prevent physical hazards from overhead lighting?

(A) Using colored bulbs

(B) Putting and maintaining protective shields or covers on lights

(D) Using energy-efficient bulbs

21 / 45

Why is it recommended to avoid chilling glasses in ice that will be used in drinks?

(A) To keep the glasses warm

(B) To avoid diluting drinks

(D) To make the drinks taste better

22 / 45

Which of the following is considered a physical hazard? (select all that apply)

(A) Hair

(B) Broken glass

(D) Nails

23 / 45

A person who consumes an excessive amount of MSG may experience which of the following symptoms?

(A) Numbness

(B) Weight loss

(D) Muscle spasms

24 / 45

What is a contributing factor to a foodborne illness outbreak caused by Chlorinated hydrocarbon poisoning?

(A) Not washing vegetables

(B) Undercooked meats

(D) Using unfiltered water in cooking

25 / 45

Which food is most commonly associated with Monosodium Glutamate (MSG) foodborne illness?

(A) Dairy products

(B) Asian foods

(D) Fruits and vegetables

26 / 45

Which symptom is NOT associated with Chlorinated hydrocarbon poisoning?

(A) Vomiting

(B) Weight loss

(D) Loss of appetite

27 / 45

Within how long can symptoms of Monosodium Glutamate (MSG) poisoning typically start to appear?

(A) 30 minutes to 6 hours

(B) 12 to 24 hours

(D) 48 to 72 hours

28 / 45

Which insecticide is NOT associated with Chlorinated hydrocarbon poisoning?

(A) Chlordane

(B) DDT

(D) Pyrethrin

29 / 45

What is a primary concern when a cleanser is used on a food preparation counter?

(A) The smell of the cleanser.

(B) The counter becoming too shiny.

(D) The time it takes for the cleanser to dry.

30 / 45

How should chemicals be stored for safety in food premises?

(A) In a refrigerator.

(B) In their original containers.

(D) In large, unlabeled barrels.

31 / 45

Which additive is known for allergic reactions and is used to maintain colour and extend shelf life?

(A) Ascorbic acid

(B) FD&C Red #40

(D) High fructose corn syrup

32 / 45

Which of the following additives is used to boost flavour in food?

(A) Sulphites

(B) Monosodium Glutamate (MSG)

(D) Potassium Sorbate

33 / 45

What is the main purpose of intentional chemical additives in food?

(A) To make food look and taste better.

(B) To add nutritional value to food.

(D) To replace natural ingredients in food.

34 / 45

Which metal could be a potential contaminant from painted dishes or glassware?

(A) Iron

(B) Tin

(D) Lead

35 / 45

Which of the following foods, if stored in metal containers, can cause metal dissolution?

(A) Milk

(B) Water

(D) Ice cubes

36 / 45

How soon after consuming chemically contaminated food do symptoms typically appear?

(A) Within a few days

(B) 20 minutes to a few hours

(D) After a week or so

37 / 45

Which document should be accurate and up-to-date in a food establishment to ensure ingredient clarity?

(A) Recipe book

(B) Health and safety policy

(D) Guest feedback form

38 / 45

How should a restaurant handle a customer's food allergy request or question if the serving staff is unsure?

(A) Make an educated guess.

(B) Refer the question to a manager or chef on duty.

(D) Avoid answering the question.

39 / 45

When changing the ingredients in a recipe, what immediate action should the food premises take?

(A) Notify the local health department.

(B) Print new menus.

(D) Inform all customers who previously ordered the dish.

40 / 45

To reduce the risk of allergies, what could restaurants use instead of sesame or peanut oil?

(A) Butter

(B) Coconut oil

(D) Olive oil

41 / 45

What should restaurants do if they are unsure about the ingredients in a product?

(A) Serve it without informing the customer.

(B) Suggest a similar product they're sure about.

(D) Remove the item from the menu permanently.

42 / 45

Which of the following is the responsibility of restaurants with respect to allergens? (Select all that apply)

(A) Listing ingredients like on pre-packaged foods.

(B) Asking diners about any food allergies before they order.

(D) Educating staff on managing food allergy requests.

43 / 45

For people with food allergies, what is the primary measure to remain safe?

(A) Carrying antihistamines always

(B) Wearing an allergy alert bracelet

(D) Avoidance of the foods they are allergic to

44 / 45

What is the main function of epinephrine during an anaphylactic reaction?

(A) Increase heart rate

(B) Provide a calming effect

(D) Provide immediate relief from pain

45 / 45

Which device is commonly carried by people who may have an anaphylactic reaction?

(A) Insulin pump

(B) Nebulizer

(D) Glucometer

Your score is

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