CANADA FOOD SAFETY PRACTICES EXAM 2025|
157 QUESTIONS WITH ACCURATE SOLUTIONS
1. What is the general term used to describe illnesses caused by
consuming contaminated food or water?
Food-borne illness
HACCP
Cross-
contamination Food
safety
2. A restaurant kitchen has raw chicken stored above fresh vegetables in
the refrigerator. What food safety guideline is being violated, and
what
corrective action should be taken?
The guideline of proper food storage is violated; the
chicken should be stored below the vegetables.
The guideline of hand washing is violated; staff should wash
hands more frequently.
The guideline of cooking temperatures is violated; all foods
should be cooked to the same temperature.
The guideline of using government-inspected food sources is
violated; all food should be sourced from local farms.
,3. What is the most common cause of food-borne illness according to
food safety guidelines?
Improper food storage
Temperature-abuse of potentially hazardous foods
Cross-contamination
Inadequate hand washing
,4. If a food handler uses alcohol hand sanitizer after handling
allergenic foods, what potential risk does this pose?
It ensures all allergens are removed.
It may lead to cross-contamination of allergenic residues.
It is a sufficient substitute for hand washing.
It eliminates the need for proper food storage.
5. Explain why hand washing is considered a critical practice in
preventing food-borne illnesses.
It helps to enhance the flavor of food.
It removes harmful bacteria and viruses from hands, reducing
the risk of contamination.
It is only necessary when preparing raw
meat. It is not necessary if gloves are
worn.
6. Explain how implementing a HACCP system can contribute to food
safety in a restaurant setting.
It ensures that all food is cooked to the same temperature.
It provides a framework for identifying and managing food
safety risks.
It eliminates the need for staff training on food
safety. It guarantees that food will never spoil.
, 7. Explain why the statement 'Food-borne illness is usually caused by the
last meal you ate' is considered false in the context of food safety.
Food-borne illnesses can develop from multiple meals
consumed over time.
Food-borne illnesses are only linked to specific food types.
157 QUESTIONS WITH ACCURATE SOLUTIONS
1. What is the general term used to describe illnesses caused by
consuming contaminated food or water?
Food-borne illness
HACCP
Cross-
contamination Food
safety
2. A restaurant kitchen has raw chicken stored above fresh vegetables in
the refrigerator. What food safety guideline is being violated, and
what
corrective action should be taken?
The guideline of proper food storage is violated; the
chicken should be stored below the vegetables.
The guideline of hand washing is violated; staff should wash
hands more frequently.
The guideline of cooking temperatures is violated; all foods
should be cooked to the same temperature.
The guideline of using government-inspected food sources is
violated; all food should be sourced from local farms.
,3. What is the most common cause of food-borne illness according to
food safety guidelines?
Improper food storage
Temperature-abuse of potentially hazardous foods
Cross-contamination
Inadequate hand washing
,4. If a food handler uses alcohol hand sanitizer after handling
allergenic foods, what potential risk does this pose?
It ensures all allergens are removed.
It may lead to cross-contamination of allergenic residues.
It is a sufficient substitute for hand washing.
It eliminates the need for proper food storage.
5. Explain why hand washing is considered a critical practice in
preventing food-borne illnesses.
It helps to enhance the flavor of food.
It removes harmful bacteria and viruses from hands, reducing
the risk of contamination.
It is only necessary when preparing raw
meat. It is not necessary if gloves are
worn.
6. Explain how implementing a HACCP system can contribute to food
safety in a restaurant setting.
It ensures that all food is cooked to the same temperature.
It provides a framework for identifying and managing food
safety risks.
It eliminates the need for staff training on food
safety. It guarantees that food will never spoil.
, 7. Explain why the statement 'Food-borne illness is usually caused by the
last meal you ate' is considered false in the context of food safety.
Food-borne illnesses can develop from multiple meals
consumed over time.
Food-borne illnesses are only linked to specific food types.
