Food Safety Practice Test Canada 2022 Questions and Answers for Canada (including all provinces and territories such as Ontario, Toronto etc.) this test is designed for online Food Handlers Certificate final exam preparation.
Food Safety Practice Test Canada 2022
Name of the Test | Food Safety Practice Test [SET-1] |
Country | Canada |
Online Test Fees | FREE |
Total Question | 25 |
Total Time Duration | 30 minutes |
Question Type | Multiple Choice Question |
Practice Test For | Food Handlers Certificate |
Minimum Passing Marks | 70% |
Food Safety Test Questions and Answers
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Sample Food Safety Practice Test Online 2020
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The Canadian Institute of Food Safety (CIFS) online final exam has 50 multiple choice questions and a 60-minute time limit. A minimum score of 70% is required to pass the exam.
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Question 1 of 25
1. Question
1 pointsTo ensure that food stays safe potentially hazardous foods are kept (select all that apply)
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Question 2 of 25
2. Question
1 pointsWhy temperature control is required? (select all that apply)
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Question 3 of 25
3. Question
1 pointsHow long is it safe for food to be between 5°C and 60°C?
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Question 4 of 25
4. Question
1 points5°C, or below temperature control means (select all that apply)
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Question 5 of 25
5. Question
1 points60°C or above temperature control means (select all that apply)
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Question 6 of 25
6. Question
1 pointsFood displayed for sale or service must be protected from contamination and adulteration by enclosed (select all that apply)
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Question 7 of 25
7. Question
1 pointsWhich of the following foods are ‘potentially hazardous foods’? (select all that apply)
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Question 8 of 25
8. Question
1 pointsWhich of the following foods are not potentially hazardous foods? (select all that apply)
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Question 9 of 25
9. Question
1 pointsAre there temperature requirements for frozen foods?
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Yes—you are required to ensure that potentially hazardous frozen food that you want to keep frozen
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Question 10 of 25
10. Question
1 pointsWhat is the purpose of sanitizing? (select one)
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Question 11 of 25
11. Question
1 points“Ensuring that owner/operators are maintaining the food premise” means (select all that apply)
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Question 12 of 25
12. Question
1 pointsWho has more responsibility to keep food safe? (select one)
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Question 13 of 25
13. Question
1 pointsWhose responsibility it is “to know what the regulations and standards are and to follow them”? (Select one)
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Question 14 of 25
14. Question
1 pointsFoodborne illness refers to (select all that apply)
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Question 15 of 25
15. Question
1 pointsWhich things in food called a ‘contaminant? (select all that apply)
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Question 16 of 25
16. Question
1 pointsFor most people, foodborne illness is a serious problem.
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Because most will recover in a short time without getting seriously ill.
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Question 17 of 25
17. Question
1 pointsWhich of the following are high-risk customer groups for foodborne illness (select all that apply)
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Question 18 of 25
18. Question
1 pointsWhen people say they have a ‘24-hour flu,’ it’s often really a case of (select one)
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Question 19 of 25
19. Question
1 pointsWhich of the following could be a Symptom foodborne illness (select all that apply)
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Question 20 of 25
20. Question
1 pointsSelect the types of contamination that causes of Foodborne Illness (select all that apply):
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Bacterial illnesses are the most common type of foodborne illness in Ontario (Public Health Ontario, 2015).
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Question 21 of 25
21. Question
1 pointsFood would be contaminated with (select one)
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Question 22 of 25
22. Question
1 pointsFoodborne illness caused by _______ is called food poisoning. (select one)
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Question 23 of 25
23. Question
1 pointsSymptoms of food poisoning usually happen (select one)
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Question 24 of 25
24. Question
1 pointsWhich of the following is food poisoning symptoms? (select all that apply)
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Question 25 of 25
25. Question
1 pointsWhich of the following chemicals are NOT supposed to be added to food?
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