CANADA FOOD SAFETY REGULATIONS ACTUAL EXAM
2025 |152 QUESTIONS WITH ACCURATE SOLUTIONS
1. Which of the following is NOT a symptom of foodborne illness as
outlined in the text?
Stomach
cramps Nausea
Headache
Diarrhea
2. Explain why using small batches is important when preparing
large amounts of food.
It allows for faster cooking times.
It helps maintain consistent cooking temperatures.
It reduces the risk of foodborne illness by ensuring food is
cooked evenly.
It minimizes the need for food storage.
3. Which of the following is an example of a bacterium that
causes foodborne illness?
E. Coli
Salmonella
Campylobacter
, All of the above
4. Which of the following is NOT a factor to check for when
inspecting dry goods for safety?
Holes
Tears
, Dampness
Expiration date
5. Which of the following is the best explanation of "intoxication"
in the context of Food Safety?
ingestion of live bacteria cells
illness as a result of ingestion of contaminated foods
ingestion of food contaminated with toxin(s) produced by
bacteria
none of above
6. If a food handler discovers that a batch of rice has been stored
improperly and shows signs of moisture, what immediate actions
should they take to
ensure food safety?
Use the rice as it is, since cooking will kill any potential bacteria.
Discard the rice and report the incident to a supervisor.
Rinse the rice thoroughly and cook it at a higher
temperature. Store the rice in a dry place and monitor it for
further moisture.
7. Explain why foods with a pH above 4.5 are classified as
potentially hazardous. What implications does this have for
food safety?
They can support the growth of harmful bacteria.
, They are always safe to
consume. They are less likely
to spoil.
They require no special handling.
8. For the food to be safe, it must be stored at a temperature of
_°C. Between 4 and 60
Below 23 C
2025 |152 QUESTIONS WITH ACCURATE SOLUTIONS
1. Which of the following is NOT a symptom of foodborne illness as
outlined in the text?
Stomach
cramps Nausea
Headache
Diarrhea
2. Explain why using small batches is important when preparing
large amounts of food.
It allows for faster cooking times.
It helps maintain consistent cooking temperatures.
It reduces the risk of foodborne illness by ensuring food is
cooked evenly.
It minimizes the need for food storage.
3. Which of the following is an example of a bacterium that
causes foodborne illness?
E. Coli
Salmonella
Campylobacter
, All of the above
4. Which of the following is NOT a factor to check for when
inspecting dry goods for safety?
Holes
Tears
, Dampness
Expiration date
5. Which of the following is the best explanation of "intoxication"
in the context of Food Safety?
ingestion of live bacteria cells
illness as a result of ingestion of contaminated foods
ingestion of food contaminated with toxin(s) produced by
bacteria
none of above
6. If a food handler discovers that a batch of rice has been stored
improperly and shows signs of moisture, what immediate actions
should they take to
ensure food safety?
Use the rice as it is, since cooking will kill any potential bacteria.
Discard the rice and report the incident to a supervisor.
Rinse the rice thoroughly and cook it at a higher
temperature. Store the rice in a dry place and monitor it for
further moisture.
7. Explain why foods with a pH above 4.5 are classified as
potentially hazardous. What implications does this have for
food safety?
They can support the growth of harmful bacteria.
, They are always safe to
consume. They are less likely
to spoil.
They require no special handling.
8. For the food to be safe, it must be stored at a temperature of
_°C. Between 4 and 60
Below 23 C
