CANADA FOOD SAFETY PRACTICES ACTUAL EXAM
2025 |129 QUESTIONS WITH ACCURATE SOLUTIONS
1. If a food handler prepares raw chicken and then immediately
begins to slice vegetables without washing their hands or changing
gloves, what potential food safety issue could arise from this
action?
Increased flavor in the vegetables
Cross-contamination leading to foodborne illness
Improved efficiency in food preparation
No significant issue, as the chicken is cooked later
2. Cold food products should always be kept below ___ to prevent the
growth of harmful micro-organisms
30°F
35°F
41°F
45°F
3. What is the recommended duration for scrubbing hands during the
hand washing process according to food safety practices?
5 - 10 seconds
10 - 15 seconds
15 - 20 seconds
, 20 - 25 seconds
4. What is the primary purpose of controlling time and temperature in
food safety practices?
To enhance the flavor of food
To prevent foodborne illnesses
, To improve food
presentation To reduce
cooking time
5. Explain why preventing cross-contamination is crucial in food
safety practices.
It helps in reducing food waste.
It ensures that food is cooked at the right temperature.
It minimizes the risk of foodborne illnesses.
It allows for faster food preparation.
6. What is the recommended method for drying hands after washing
them in food safety practices?
A cloth towel
A single-use paper towel
An air dryer
A reusable towel
7. If a food handler forgets to wash their hands before starting work and
then handles ready-to-eat food, what potential consequences could
arise from this oversight?
Increased food flavor
Risk of foodborne illness
Improved food
, presentation No
significant impact
8. What is the Temperature Danger Zone, the temperatures where
most pathogens can grow and flourish?
35 F to 141 F
35 F to 41 F
2025 |129 QUESTIONS WITH ACCURATE SOLUTIONS
1. If a food handler prepares raw chicken and then immediately
begins to slice vegetables without washing their hands or changing
gloves, what potential food safety issue could arise from this
action?
Increased flavor in the vegetables
Cross-contamination leading to foodborne illness
Improved efficiency in food preparation
No significant issue, as the chicken is cooked later
2. Cold food products should always be kept below ___ to prevent the
growth of harmful micro-organisms
30°F
35°F
41°F
45°F
3. What is the recommended duration for scrubbing hands during the
hand washing process according to food safety practices?
5 - 10 seconds
10 - 15 seconds
15 - 20 seconds
, 20 - 25 seconds
4. What is the primary purpose of controlling time and temperature in
food safety practices?
To enhance the flavor of food
To prevent foodborne illnesses
, To improve food
presentation To reduce
cooking time
5. Explain why preventing cross-contamination is crucial in food
safety practices.
It helps in reducing food waste.
It ensures that food is cooked at the right temperature.
It minimizes the risk of foodborne illnesses.
It allows for faster food preparation.
6. What is the recommended method for drying hands after washing
them in food safety practices?
A cloth towel
A single-use paper towel
An air dryer
A reusable towel
7. If a food handler forgets to wash their hands before starting work and
then handles ready-to-eat food, what potential consequences could
arise from this oversight?
Increased food flavor
Risk of foodborne illness
Improved food
, presentation No
significant impact
8. What is the Temperature Danger Zone, the temperatures where
most pathogens can grow and flourish?
35 F to 141 F
35 F to 41 F
