Food Handlers Practice Test Ontario | Toronto 2024

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.

Purpose & Benefits:

  • Preparation: Provides prospective food handlers with a clear idea of the questions they can expect on the official certification test.
  • Assessment allows individuals to gauge their current knowledge level and identify areas for further study or training.
  • Confidence Boost: Familiarizing oneself with the practice test format can reduce test anxiety and boost confidence on the actual test day.
  • Promotion of Food Safety: By practicing and preparing, prospective food handlers become more aware of the importance of food safety, potentially leading to safer practices in real-world scenarios.
Practice Test - Quiz

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?

2 / 45

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

3 / 45

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

4 / 45

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

5 / 45

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

6 / 45

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

7 / 45

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

8 / 45

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

9 / 45

As a food handler, what is your primary responsibility?

10 / 45

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

11 / 45

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

12 / 45

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

13 / 45

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

14 / 45

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

15 / 45

Which of the following best defines a food premise?

16 / 45

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

17 / 45

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

18 / 45

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

19 / 45

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

20 / 45

Which measure helps prevent physical hazards from overhead lighting?

21 / 45

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

22 / 45

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

23 / 45

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

24 / 45

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

25 / 45

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

26 / 45

Which symptom is NOT associated with Chlorinated hydrocarbon poisoning?

27 / 45

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

28 / 45

Which insecticide is NOT associated with Chlorinated hydrocarbon poisoning?

29 / 45

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

30 / 45

How should chemicals be stored for safety in food premises?

31 / 45

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

32 / 45

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

33 / 45

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

34 / 45

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

35 / 45

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

36 / 45

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

37 / 45

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

38 / 45

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

39 / 45

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

40 / 45

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

41 / 45

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

42 / 45

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

43 / 45

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

44 / 45

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

45 / 45

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

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