FOOD HANDLERS EXAM 2025 WITH 100% ACCURATE
SOLUTIONS
Group responsible for enforcing Heath Canada standards for safety and nutritional quality of food sold in
Canada - ✅✅✅CORRECT -The Canadian Food Inspection Agency (CFIA)
What are the responsibilites of the CFIA? (4) - ✅✅✅CORRECT -- Inspection of manufacturing plants
in which food will be shipped across provincial and international borders
- Inspection of federally registered meat processing plants
- Govern all th regulations with regards to food labelling and ingredient listings
- Issue food recalls and allergy alerts
Group responsible for enforcing Heath Canada standards for safety and nutritional quality of food sold in
Ontario - ✅✅✅CORRECT -The Ministry of Health and Long Term Care - Public Health Division
Regulations, Acts, Systems etc. - Provinical Level (5) - ✅✅✅CORRECT -1. Health Protection and
Promotion Act (HPPA) - main legislation to protect the health of the public in Ontario
2. Food Premises Regulation (HPPA) - food and milk
3. Small Drinking Water Systems (SDWS) (HPPA)
4. Smoke-Free Ontario Act (SFOA)
5. Ontario Ministry of Agriculture, Food and Rural Affairs (OMAFRA) - meat, imlk, eggs, fruits, and
vegetables
Laws designs to deal with local (municipal) issues & example - ✅✅✅CORRECT -By-laws; regional or
municipal
ex. Dinewise - all Food Safety Summary Inspection Reports issued over the last 12 months are available
to members of the public to review during operating hours
Roles of the local health department (4) - ✅✅✅CORRECT -1. Public Health Inspectors (PHI) inspect
food premises to make sure food is safe to eat
, 2. Inspectors enforce the Food Premises Regulation
3. Inspectors educate food handlers on safe food handling methods
4. Inspectors help to develop a food safety program with operators to make sure food is safe and
wholesome
How often does the Health Department inspect food premises? - ✅✅✅CORRECT -At least once a
year
Ranking: High-Risk
- how many inspections
- criteria (3) - ✅✅✅CORRECT -Min 3 inspections
Criteria:
- processes involving many steps and foods associated with food borne illness (ex. full menu restaurants)
- preparation of foods using many prep steps i.e defrosting, cooking, cooling, hot holding, de-boning,
serving etc
- History of non-compliance or foodborne illness
Ranking: Moderate-Risk
- how many inspections
- criteria (2) - ✅✅✅CORRECT -Min 2 inspections
Criteria:
- Prepare hazardous foods without meeting the criteria for A
- Prepare non-hazardous foods with extensive handling and/or high volume of patrons ex. bakery
Ranking: Low-Risk
- how many inspections
- criteria (3) - ✅✅✅CORRECT -Min 1 inspection
Criteria:
- Serve prepackaged hazardous foods
- use a food storage-facility for non-hazardous foods only
SOLUTIONS
Group responsible for enforcing Heath Canada standards for safety and nutritional quality of food sold in
Canada - ✅✅✅CORRECT -The Canadian Food Inspection Agency (CFIA)
What are the responsibilites of the CFIA? (4) - ✅✅✅CORRECT -- Inspection of manufacturing plants
in which food will be shipped across provincial and international borders
- Inspection of federally registered meat processing plants
- Govern all th regulations with regards to food labelling and ingredient listings
- Issue food recalls and allergy alerts
Group responsible for enforcing Heath Canada standards for safety and nutritional quality of food sold in
Ontario - ✅✅✅CORRECT -The Ministry of Health and Long Term Care - Public Health Division
Regulations, Acts, Systems etc. - Provinical Level (5) - ✅✅✅CORRECT -1. Health Protection and
Promotion Act (HPPA) - main legislation to protect the health of the public in Ontario
2. Food Premises Regulation (HPPA) - food and milk
3. Small Drinking Water Systems (SDWS) (HPPA)
4. Smoke-Free Ontario Act (SFOA)
5. Ontario Ministry of Agriculture, Food and Rural Affairs (OMAFRA) - meat, imlk, eggs, fruits, and
vegetables
Laws designs to deal with local (municipal) issues & example - ✅✅✅CORRECT -By-laws; regional or
municipal
ex. Dinewise - all Food Safety Summary Inspection Reports issued over the last 12 months are available
to members of the public to review during operating hours
Roles of the local health department (4) - ✅✅✅CORRECT -1. Public Health Inspectors (PHI) inspect
food premises to make sure food is safe to eat
, 2. Inspectors enforce the Food Premises Regulation
3. Inspectors educate food handlers on safe food handling methods
4. Inspectors help to develop a food safety program with operators to make sure food is safe and
wholesome
How often does the Health Department inspect food premises? - ✅✅✅CORRECT -At least once a
year
Ranking: High-Risk
- how many inspections
- criteria (3) - ✅✅✅CORRECT -Min 3 inspections
Criteria:
- processes involving many steps and foods associated with food borne illness (ex. full menu restaurants)
- preparation of foods using many prep steps i.e defrosting, cooking, cooling, hot holding, de-boning,
serving etc
- History of non-compliance or foodborne illness
Ranking: Moderate-Risk
- how many inspections
- criteria (2) - ✅✅✅CORRECT -Min 2 inspections
Criteria:
- Prepare hazardous foods without meeting the criteria for A
- Prepare non-hazardous foods with extensive handling and/or high volume of patrons ex. bakery
Ranking: Low-Risk
- how many inspections
- criteria (3) - ✅✅✅CORRECT -Min 1 inspection
Criteria:
- Serve prepackaged hazardous foods
- use a food storage-facility for non-hazardous foods only
