Food Handler Exam 2019 Question/Answers PDF

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Summary

These are the exam answers of online certification course for Food Handler from official website of www.foodsafetytraining.ca...

Description

How long does course enrollment last from date of purchase? 30 days

Can the final exam be accessed after the 30-day enrollment period ends? No

Where can students find their course expiry date and time? Enrollment expiry box on right side of course page

Can the exam be taken together with another student? No

How long is food handler certification valid? 5 years

What minimum score must be achieved on the multiplechoice final exam to receive food handler certification? 70%

What does the phrase “An ounce of prevention is worth a pound of cure” mean? All of the above

Public health is focused on what aspect of human health? Prevention of illness

The majority of food-borne illnesses are caused by what route of entry into the body? Fecal-oral

Getting sick from undercooked chicken is an example of true ‘food poisoning’. False

'Food-borne illness' is a general term for illness caused by the consumption of contaminated food or water. True

A pathogen is: a disease-causing microorganism

Which type of microorganism requires potentially hazardous food in order to multiply quickly? Bacteria

Friction is an essential part of the cleaning process. True

The purpose of sanitizing dishes is to: reduce microorganisms to safe levels

A disinfectant and sanitizer can both be used on foodcontact surfaces. False

The "Danger Zone" is: a temperature range where bacteria grow quickly

The temperature at which bacteria multiply the fastest is: 37°C (98.6°F)

What temperature range is the Danger Zone? 4°C to 60°C (40°F to 140°F)

Handwashing is the most effective method of preventing disease. True

What causes most food-borne illness? Time-temperature abuse of potentially hazardous food

What is the easiest thing a food handler can do to prevent most food-borne illness? Monitor temperatures of potentially hazardous food

It is safe to thaw potentially hazardous food at room temperature as long as the food is thoroughly cooked after. False

What is the #2 cause of food-borne illness? Cross-contamination of ready-to-eat foods

Cleaning as you go is important because it: all of the above

Each year how many Canadians fall ill with food-borne illness? 1 in 8

The purpose of food safety training is to: all of the above

Food safety is regulated at all levels of government. True

Which level of government authorizes public health inspectors to carryout inspections of commercial food premises? Provincial

Public health inspectors enforce the food safety laws of which provincial government agency? Ontario Ministry of Health and Long-Term Care

The Food Premises Regulation is: provincial legislation

An example of a health hazard in a food premises would be: all of the above

The existence of a health hazard in a food premises could result in penalties such as fines or a closure order. True

A public health inspector routinely inspects facilities open to the public, such as food premises, in order to: find and eliminate health hazards

What powers are given to public health inspectors under the Health Protection and Promotion Act? All of the above

What is the name given to the food safety plan that public health inspectors may assist operators to develop? HACCP

What is the advice the public health department gives to those concerned about the safety of a particular food? When in doubt, throw it out!

Bacteria that cause food-borne illness: are tasteless

Foods past their best before date may neither be sold nor consumed. False

Where are microorganisms found? All of the above

What pathogenic bacteria commonly grows on food handler skin, scalp and inside the nose? Staphylococcus aureus

What should a food handler do immediately after touching their skin, scalp, or nose? Wash their hands

Potentially hazardous food that has been temperature abused can be made safe to eat by cooking or reheating later on. False

What is the term for a person who sheds pathogens in their bodily waste but shows no signs of illness? Carrier

What is the term for a person who has pathogenic bacteria living on their skin, scalp or inside their nose but shows no signs of illness? Colonized

What is the term for a person who is capable of transmitting disease to others because pathogens have invaded their tissues and caused symptoms of illness? Infected

Bacteria grow by: dividing into two

Under ideal conditions, bacteria can double: every 15-20 minutes

Bacterial spores are easily destroyed by sanitizers and regular cooking temperatures. False

Bacterial spores usually cause illness when ingested. False

The growth of spore-forming bacteria causes the production of a disease-causing substance called: toxin

Most toxin cannot be destroyed by cooking temperatures so temperature abused potentially hazardous food must be immediately discarded. True

Boiling water will destroy bacterial spores. False

Cooking in the oven will destroy bacterial spores. False

What pH value separates foods that are desirable for bacterial growth versus foods that are undesirable? 4.5 pH

Botulism food poisoning is usually traced to: improperly processed canned food

In which environment do Clostridium botulinum spores grow well? Anaerobic

What should you do with potentially hazardous food that has been temperature abused? Throw out

Scrubbing vegetables under running water will remove all microorganisms, including spores. False

Knowing a potentially hazardous food is high in protein, has a neutral pH, and has lots of moisture, classify these foods as either potentially hazardous or non-hazardous: Crackers = Non-hazardous food Seafood Chowder = Potentially hazardous food Garden Salad = Non-hazardous food Roast Chicken = Potentially hazardous food Hamburger = Potentially hazardous food Dry Pasta = Non-hazardous food

Produce should be washed using: all of the above

Cut produce should be: all of the above

Non-hazardous foods cannot cause illness. False

Pasteurization kills most pathogens and is an effective way to make food safe to eat. True

How long can potentially hazardous food remain at room temperature before it needs to be discarded? 2 hours

Which one is not a bacterial growth need (i.e. FAT TOM)? All are bacterial growth needs

Controlling for at least one of the six bacterial growth needs (FAT TOM) will prevent food-borne illness. True

How much time does one have to cool hazardous foods through the Danger zone? 60°C-20°C (140°F-70°F) within 2 hours, 20°C-4°C (70°F-40°F) within 4 hours

Large portions of potentially hazardous food can be cooled properly by: all of the above

What should be done with potentially hazardous foods that are not cooled through the Danger Zone within 6 hours? Throw away

The optimal growth temperature for most bacteria is body temperature. True

The most effective measure in the control of bacterial growth is: time-temperature control

Botulinum spores are aerobic. False

High levels of solutes in food, like salt or sugar, reduces available water and has a protective effect against pathogenic growth. True

Both drying and freezing potentially hazardous food are effective ways to prevent bacterial growth. True

The best way to kill disease-producing bacteria in food is to: cook to proper cooking temperatures

Which is a cost of food-borne illness? All of the above

At minimum, how often should food-contact surfaces in constant use be cleaned and sanitized? Every 4 hours

Who pays for outbreak investigations? Everyone

What is the only way to ensure potentially hazardous foods are thoroughly cooked? Use a probe thermometer

Whole cuts of meat should be assumed to be contaminated with pathogens on the outside. True

Mechanical meat tenderization makes undercooking whole cuts of meat more risky. True

Potentially hazardous food that has been temperature abused can be made safe to eat by cooking/reheating later. False

Your burger is done at ____. 71°C (160°F)

How deep must a bi-metallic probe thermometer be inserted? Up to the dimple on its stem

A probe thermometer must be _________ after each use. cleaned and sanitized

Mechanically tenderized meat must not be served undercooked. True

Which is a type of food-borne illness? All of the above

Which is a vulnerable population at higher risk for foodborne illness? All of the above

Food-borne illness is usually caused by the last meal you ate. False

On average, how long do symptoms of food-borne illness take to appear after ingestion of contaminated food? Between 1 to 3 days

A food premises manager should inform the public health department of all complaints of food-borne illness received. True

Microorganisms which cause most food-borne illness are: bacteria

Bacterial infection is a slow process and takes at least 1 day or more for symptoms to begin. True

Bacterial intoxication is caused by the ingestion of living microorganisms. False

Typical symptoms of bacterial intoxication include vomiting and nausea. True

Typical symptoms of bacterial infection include diarrhea, cramps and fever. True

Bacterial toxin is easily destroyed by regular cooking temperatures so reheating temperature-abused food is safe. False

Parasites do not grow in food so potentially hazardous food in the Danger Zone is not important to them. True

Food-borne illness caused by parasites generally lasts much longer than that caused by bacteria. True

Parasites are easily destroyed by chlorine sanitizers. False

What should one do after contact with pets, pet food, and barnyard animals? Wash hands

Viruses do not grow in food so potentially hazardous food in the Danger Zone is not important to them. True

Norovirus can survive on surfaces for a month or more. True

There is no such thing as 'stomach flu'. True

Moulds can be scraped off the surface of a food and the food eaten safely. False

Types of pathogenic food-borne illness include: all of the above

Metal wire brushes are recommended for scrapping BBQ grills. False

As long as a food handler covers their cut with a bandage they may handle food. False

Handling food with a bandaged cut is not only a physical risk, it could also transmit a Staph intoxication. True

Of the following examples, which is the best place to store a harmful chemical, like insecticide, in a food premises? In a locked maintenance closet

When chemicals are removed from their original container, what must be done to the new container? Label its contents

What word should food handlers be looking for on the label of any chemical they plan to use on food-contact surfaces? Sanitize

Alcohol hand sanitizer will remove allergens from one's hands. False

Soap and water are effective for removing allergens from hands and food-contact surfaces. True

Provincial food safety laws do not require food premises operators to control for food allergens. True

Showing customers the packaging in which food was received is a satisfactory way to communicate priority allergen information. True

What should you do if you see someone having an allergic reaction? Call 9-1-1

Gravy and rice are potentially hazardous foods and close attention must be paid to their temperatures. True

The most common cause of food-borne illness is temperature-abuse of potentially hazardous foods. True

All foods (and their ingredients) served to the public must come from government-inspected sources. True

Ungraded farm eggs may not be used in a food premises. True

Why should one not touch the bone or container when using a probe thermometer? The bone or container will be hotter than the food and result in a false reading

How deep must a bi-metallic probe thermometer be inserted into food? Up to the dimple on the thermometer stem

Why should a probe thermometer be cleaned and sanitized between uses? To prevent cross-contamination

When checking the internal cooking temperature of a food, where should you place the probe end of the thermometer? Deep inside the thickest part of the food

Ideally, how often should food handlers take temperatures of potentially hazardous foods? At least every two hours

After taking the temperature of potentially hazardous foods, what should be done next? Record temperatures in a log book

How often should a probe thermometer be calibrated? All of the above

After a probe thermometer is calibrated, what should be done next? It should be recorded in a log book

Fresh potentially hazardous food should be received at 4°C (40˚F) or less. True

As long as potentially hazardous food is received at 4°C (40˚F) or less then no further checking of the product for signs of temperature abuse is necessary. False

Choose the FALSE statement. Freezing to -18˚C (0˚F) will kill all pathogens

Thawing on the countertop is not safe because bacterial toxin can form which is often not destroyed by cooking later. True

A slow cooker should not be used to cook large cuts of meat from the frozen state. True

Thawing under running hot water is faster and therefore better than using running cold water. False

Frozen meat and poultry are best thawed: in a refrigerator at 4°C (40°F) or less

Processed chicken burgers are rarely pre-cooked. They should always be cooked to a minimum internal temperature of: 74°C (165°F)

The '2-hour Rule' for potentially hazardous foods held at room temperature resets once the food is placed back into the fridge. False

A stew containing a mixture of beef, ham, and vegetables should be cooked to a minimum internal temperature of: 74°C

Cook hamburger to a minimum internal temperature of: 71°C (160°F)

What is the minimum internal cooking temperature for whole turkey? 82°C (180°F)

What is the minimum internal cooking temperature for pork? 71°C (160°F)

Heat lamps are suitable for hot-holding potentially hazardous foods. False

Potentially hazardous foods being hot-held should have their temperature taken at least every 6 hours. True False

Hot foods cool quickly when: both b) and c)

How long does a food handler have to cool leftovers through the Danger Zone? From 60°C to 20°C (140°F to 70°F) within two hours, and from 20°C to 4°C (70°F to 40°F) within four hours

Reheating potentially hazardous food in a hot-holding unit will take too long and is therefore not safe. True

Direct contamination results from raw meats or their juices coming into direct contact with ready-to-eat foods.

True

You have just sliced raw roast beef on the meat slicer. Now you are going to use the machine to slice some cheese. This is an example of: cross-contamination

Which of the following is an example of indirect crosscontamination: The transfer of harmful microorganisms from a knife used to cut raw poultry to salad greens

What is the solution to food-to-food cross-contamination? Proper separation and storage of potentially hazardous foods

What is the solution to equipment-to-food crosscontamination? Availability of multiple clean utensils or frequent cleaning and sanitizing of utensils

What is the solution to people-to-food cross contamination? Frequent handwashing

When storing raw meat in a refrigerator, it is most important to store it: below any ready-to-serve products

Temperature control and avoiding cross-contamination can prevent most food-borne illness: True

What does HACCP stand for? Hazard Analysis Critical Control Point

A food premises' HACCP plan is monitored by: all staff members

Following a food safety management system like HACCP will help to: all of the above

During the Hazard Analysis stage of HACCP, which type of food safety risk is considered? All of these risks are considered

A Critical Control Point is: all of the above

Records for a HACCP plan include: (a) and (b) above

HACCP not only ensures food remains safe to eat through the flow of food, it also educates food handlers regarding safe food practices. True

HACCP charts for every menu should be created indicating the pathogenic risks, physical risks, chemical risks, and allergen risks for each. True

Which of the following is not an example of a Critical Control Point (CCP) in preparing lasagna? Boiling pasta until soft

Prior to any construction or renovation, food premises operators must review their plans with a public health inspector. True

Failure to review layout and design plans beforehand with the public health department could result in costly alterations. True

Mechanical ventilation is necessary to: all of the above

Staff are permitted to clean mechanical ventilation systems. False

How high must food be stored off the floor? 15 cm (6 inches)

How far should shelving units be stored away from the wall in a food premises? 5 cm (2 inches)

Ceiling tiles in a kitchen can transfer microorganisms to food so they must be easy to clean and kept in good repair. True

Floors of food preparation areas: must be non-absorbent and easily cleanable, like ceramic tile

Wood cutting boards in a food premises are acceptable as long as they do not have deep grooves. True

An apron hook should be on the inside of a staff washroom. False

A supply of hot and cold water is required at all times in a food premises. True

Lockers or other storage facilities should be provided for staff personal items. True

A 3-compatment sink must have a self-draining dish table. True

Mechanical dishwashers must be commercial grade and certified to NSF International standards. True

A bathroom sink can double as a handwash sink. False

Garbage bins in a food prep area must be cleaned and sanitized between each use. True

What should a food delivery truck be checked for prior to receiving any food? All of the above

A sign that a fish delivery should be rejected is: all of the above

A visual indicator that food has thawed and been refrozen is: all of the above

Ungraded farm eggs are considered healthier and public health encourages their use in food premises. False

Only Grade A and Grade B eggs are permitted to be used in a food premises. True

Reject delivery of cans that are: all of the above

Which of the following is an example of proper food storage? Bags of dried rice are stored on a shelf in a dry area of the storeroom

The FIFO (first in, first out) rule refers to: rotating stock and using up old stock before using new stock

Storing food on shelves at least 15cm (6 inch...