food safety certification review exam questions with 100% detailed correct answers

How long does course enrollment last from the date of purchase? - Correct Answers30 days Can final exam be accessed after the 30 day enrollment period? - Correct Answers No Where can students find their course expiry date and time? - Correct Answers Enrolment expiry box on right side of course page Can this exam be taken together with another student? - Correct Answersno How long is the food handler certification valid for? - Correct Answers5 years What is the minimum score that must be achieved on the MC final exam to receive food handler certification? - Correct Answers70% What does the phrase "an ounce of prevention is worth a pound of cure mean" - Correct AnswersAll of the above - Prevention is the best medicine - A little bit of work today can prevent big problems from happening in the future - Better to be safe than sorry Public health is focused on what aspect of human health - Correct AnswersPrevention of illness The majority of food borne illnesses are caused by what route of entry into the body? - Correct AnswersFecal-oral Getting sick from undercooked chicken is an example of true food poisoning - Correct Answersfalse Food borne illness is a general term for illness caused by the consumption of contaminated food or water - Correct Answerstrue A pathogen is: - Correct AnswersA disease Which type of microorganism requires potentially hazardous food in order to multiply quickly? - Correct AnswersBacteria food safety is regulated at all levels - Correct Answerstrue which level of govt authorizes public health inspectors to carryout inspections of commercial food premises - Correct Answersprovincial public health inspectors enforce the food safety laws of which provincial govt agency? - Correct Answersontario ministry of health and long term care the food premises regulation is: - Correct Answersa provincial regulation an example of a health hazard in a food premises would be - Correct Answersall of the above - a pest infestation - serving of temperature abused hazardous foods - a sewage backup - cross contamination of raw meats with ready to eat food the existence of a health hazard in a food premises could result in penalties such as fines or a closure order - Correct Answerstrue a public health inspector routinely faciliaties open to the public, such as food premises, in order to: - Correct Answersfind and eliminate health hazards what powers are given to public health inspectors under the HPPA? - Correct Answersall of the above - power to enter and inspect during regular business hours - power to issue fines for non-compliance - power to seize or discard suspect food what is the name given to the food safety plan that public health inspectors may assist operators to develop - Correct AnswersHACCP what is the advice the public health dept gives to those concerned about the safety of a particular food - Correct Answerswhen in doubt throw it out bacteria that causes food borne illness: - Correct Answersare tasteless foods past their best before date may neither be sold nor consumed - Correct Answersfalse where are microorganisms found - Correct Answersall of the above - air and water - soil - on our bodies what pathogenic bacteria commonly gorws on food handlers skin, scalp and inside the nose? - Correct Answersstaphylococcus aureus what should a food handler do immediately after touching their skin, scalp, or nose? - Correct Answerswash their hands potentially hazardous food that has been temp abused can be made safe again to eat by cooking or reheating later on - Correct Answersfalse what is the term for a person who sheds pathogens in their bodily waste but shows no signs of illness - Correct Answerscarrier 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 - Correct Answerscolonized what is the term for a person who is capable of transmitting disease to others bc pathogens have invaded their tissues and caused symptoms of illness - Correct Answersinfected bacteria grow by: - Correct Answersdividing into 2 under ideal conditions, bacteria can double - Correct Answersevery 15-20 mins bacterial spores are easily destroyed by sanitizers and reg cooking temps - Correct Answersfalse bacteria spores usually cause illness when ingested - Correct Answersfalse The growth of spore forming bacteria causes the production of a disease causing substance called - Correct Answerstoxin most toxin cannot be destroyed by cooking temps so temp abused potentially hazardous food must be immediately discarded - Correct Answerstrue boiling water will destroy bacterial spores - Correct Answersfalse cooking in the oven will destroy bacterial spores - Correct Answersfalse what pH value separatesnfoods that are desirable for bacterial growth vs foods that are undesirable - Correct Answers4.5 botulism food poisoning is usually tracted to: - Correct Answersimproperly processed canned food in which environment do clostridium botulinum spores grow well - Correct Answersanaeorbic what should you do with a potentially hazardous food that has been temperature about - Correct Answersthrow out scrubbing vegetables under running water will remove all microorganisms, including spores - Correct Answersfalse knowing a potentially hazardous food is high in protein, has a neutral pH, and has lots of moisture, classifies these foods as either potentially hazardous or non-hazardous - Correct Answerscrackers - nonhaz seafood chowder - pot haz garden salad - nonhaz roast chicken - pot haz hamburger - pot haz dry pasta - non haz sushi - pot haz choco chip - non haz produce should be washed using - Correct Answersall of the above - a scrub brush - running water - friction cut produce should be - Correct Answersall of the above - stored in the fridge - kept cool using ice if stored outside the fridge - consumed within 2 hours if not kept cool nonhazaradous foods cannot cause illness - Correct Answersfalse pasteurization kills most pathogens and is an effective way to make food safe to eat - Correct Answerstrue how long can potentially hazardous foods remain at room temp before it needs to be discarded - Correct Answers2 hours which is not a bacterial growth need (ie fat tom) - Correct Answersall of the above - protein - danger zone for more than 2 hours - low acidity - lots of water controlling for at least one of the six bacterial growth needs (fat tom) will prevent food borne illness - Correct Answerstrue how much time does one have to cool hazardous foods through the danger zone - Correct Answers60C-20C within 2 hours, 20C-4C within 4 hours large portions of pot haz food can be cooled properly by - Correct Answersall of the above what should be done with potentially haz foods that are not cooled through the danger zone within 6hrs - Correct Answersthrow away the optimal growth temperature for most bacterial is body temp - Correct Answerstrue the most effective measure in the control of bacterial growth is - Correct Answerstime temp control botulinum spores are aerobic - Correct Answersfalse high levels of solutes in food, like salt or sugar, reduce available water and has a protective effect against pathogens - Correct Answerstrue both drying and freezing potentially are effective ways to prevent bacterial growth - Correct Answerstrue the best way to kill disease producing bacteria in food is to - Correct Answerscook at proper cooking temp