Last Updated on August 4, 2024
Practice Test Working with Food Safely Module 3 is designed to help prepare for the Canada Food Handler Certificate course. It consists of 30 Multiple-Choice Questions and Answers.
Module three: Working with food safely
- Lesson 8: Purchasing, Receiving & storing food safely
- Lesson 9: Preparing food safely
- Lesson 10: Serving & dispensing food safely
Practice Test Working with Food Safely Module 3
Q1. Raw flour may be contaminated with:
- (A) Pesticides
- (B) Harmful bacteria
- (C) Heavy metals
- (D) Preservatives
Q2. Symptoms of E. coli infection may include:
- (A) Rash and itching
- (B) Severe stomach cramps
- (C) Joint pain
- (D) Cough and congestion
Q3. To avoid illness when handling flour, you should:
- (A) Use flour in raw dough
- (B) Always cook items made with raw dough
- (C) Mix flour with cold water
- (D) Store flour in the fridge
Q4. To prevent cross-contamination when cooking with flour, you should:
- (A) Use the same utensils for all foods
- (B) Keep flour separate from ready-to-eat food
- (C) Store flour in the same bowl as cooked food
- (D) Mix flour into cold beverages
Q5. Certain groups at higher risk for E. coli infection include:
- (A) Teenagers
- (B) Older adults
- (C) Healthy adults
- (D) Athletes
Q6. Flour should not be used in:
- (A) Baked goods
- (B) Non-baked goods
- (C) Thickeners
- (D) Soups
Q7. The “best before” date on pre-packaged foods indicates:
- (A) Product safety
- (B) Freshness and quality
- (C) Manufacturing date
- (D) Nutrient content
Q8. Foods with a shelf life greater than 90 days:
- (A) Must have a “best before” date
- (B) Do not require a “best before” date
- (C) Are unsafe to consume
- (D) Must be consumed within 90 days
Q9. Expiration dates are mandatory for:
- (A) Fresh produce
- (B) Formulated liquid diets
- (C) Packaged snacks
- (D) Dairy products
Q10. The safest way to handle raw dough is to:
- (A) Taste it to check flavour
- (B) Cook or bake it thoroughly
- (C) Mix it with uncooked ingredients
- (D) Store it at room temperature
Q11. Symptoms of E. coli infection can last up to:
- (A) 2 days
- (B) 5 days
- (C) 10 days
- (D) 14 days
Q12. Using raw flour in non-baked goods is unsafe because:
- (A) It loses nutritional value
- (B) It can contain harmful bacteria
- (C) It does not taste good
- (D) It spoils quickly
Q13. Date labelling on pre-packaged foods helps consumers understand:
- (A) Cooking methods
- (B) Nutritional content
- (C) Freshness and shelf-life
- (D) Packaging materials
Q14. Flour should be handled carefully to prevent:
- (A) Nutrient loss
- (B) Cross-contamination
- (C) Changes in texture
- (D) Excess moisture
Q15. E. coli infections can be more severe in:
- (A) Athletes
- (B) Older adults
- (C) Healthy adults
- (D) Office workers
Q16. The “use by” date is specifically used for:
- (A) Pre-packaged fresh yeast
- (B) Dairy products
- (C) Packaged snacks
- (D) Canned goods
Q17. Washing hands after touching raw dough is important to:
- (A) Save water
- (B) Prevent dryness
- (C) Avoid contamination
- (D) Improve texture
Q18. Health Canada ensures food safety through:
- (A) Consumer feedback
- (B) Regulations and standards
- (C) Food packaging
- (D) Advertising
Q19. Harmful bacteria in food can grow even if:
- (A) The food appears fresh
- (B) The food is refrigerated
- (C) The food is cooked properly
- (D) The food is dry
Q20. The “expiration date” on certain foods indicates:
- (A) The end of freshness
- (B) The start of production
- (C) The last day the food is safe to eat
- (D) The packaging date
Q21. There are currently no confirmed cases of COVID-19 being spread through:
- (A) Water
- (B) Food or food packaging
- (C) Airborne particles
- (D) Surfaces
Q22. To kill the virus that causes COVID-19, you should:
- (A) Use chemical cleaners on fruits and vegetables
- (B) Wash hands with soap and water for at least 20 seconds
- (C) Use cold water to rinse food
- (D) Avoid washing hands before handling food
Q23. It is recommended to avoid washing fresh produce with:
- (A) Water
- (B) Soap and chemicals
- (C) Cold water
- (D) A vegetable brush
Q24. Coronaviruses are killed by:
- (A) Cold temperatures
- (B) Room temperatures
- (C) Normal cooking temperatures
- (D) Freezing temperatures
Q25. A key practice to avoid cross-contamination is to:
- (A) Mix raw and cooked foods
- (B) Store all foods together
- (C) Separate raw and ready-to-eat foods
- (D) Avoid cooking meat thoroughly
Q26. When grocery shopping during the pandemic, it is important to:
- (A) Use hand sanitizers at the store entrance
- (B) Touch every item
- (C) Stand close to others
- (D) Remove your mask in the store
Q27. Safe practices after returning home from shopping include:
- (A) Leaving groceries on the counter
- (B) Washing hands after handling groceries
- (C) Ignoring best-before dates
- (D) Keeping groceries in their bags
Q28. Best-before dates on foods are about:
- (A) Food safety
- (B) Food quality
- (C) Manufacturing date
- (D) Nutritional content
Q29. When receiving a food delivery, you should:
- (A) Use contactless payment
- (B) Handle food without washing hands
- (C) Meet the delivery person closely
- (D) Avoid refrigerating perishable items
Q30. After handling food packaging, you should:
- (A) Store it immediately
- (B) Wash your hands
- (C) Disinfect the packaging
- (D) Leave it on the table
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