CANADA FOOD SAFETY PRACTICES UPDATED EXAM 2025|143
QUESTIONS WITH VERIFIED ACCURATE RATIONALES
1. What is the maximum temperature at which refrigerated
food products should be shipped to ensure safety?
0C (32F)
4C (40F)
10C (50F)
15C (59F)
2. Cross-contamination refers to what?
contamination of one food by another via the unintended
transfer of microorganisms through physical contact
not using the same cutting board for poultry and
red meat not using the same cutting board for
fruits and vegetables
not using wood cutting boards, as they harbor bacteria
that could contaminate foods
3. Which of the following is true about bacteria:
Bacteria multiplies and grows faster in warm environments
Bacteria needs air to survive
, Every type of bacteria can give people food
poisoning By freezing food you can kill
bacteria
4. If a food handler has just finished preparing raw chicken
and then begins to prepare a salad without washing their
hands, what potential risk does this pose?
The salad will taste
better. The chicken
will cook faster.
, There is a risk of cross-contamination leading to
foodborne illness.
The salad will have a better texture.
5. In order to sanitize items with heat, what must be done?
Items must be soaked in hot water, at least 171°F
(77°C), for at least thirty seconds.
Dishes have to be sprayed with a sanitizing
solution. The operation's water heater will
be sufficient.
The water must be at least 70°F (21°C).
6. What is one method mentioned in the text for controlling
the spread of foodborne parasites?
Refrigeration
Cooking
Freezing
Soaking
7. What should be done with food that appears untouched
, but may be contaminated?
It can be served if it looks fine.
It should be discarded.
It can be refrigerated for later use.
It should be cooked thoroughly before serving.
8. What is the maximum temperature at which food should
be stored in a cold holding unit to ensure safety?
5C (41F)
4C (40F)
QUESTIONS WITH VERIFIED ACCURATE RATIONALES
1. What is the maximum temperature at which refrigerated
food products should be shipped to ensure safety?
0C (32F)
4C (40F)
10C (50F)
15C (59F)
2. Cross-contamination refers to what?
contamination of one food by another via the unintended
transfer of microorganisms through physical contact
not using the same cutting board for poultry and
red meat not using the same cutting board for
fruits and vegetables
not using wood cutting boards, as they harbor bacteria
that could contaminate foods
3. Which of the following is true about bacteria:
Bacteria multiplies and grows faster in warm environments
Bacteria needs air to survive
, Every type of bacteria can give people food
poisoning By freezing food you can kill
bacteria
4. If a food handler has just finished preparing raw chicken
and then begins to prepare a salad without washing their
hands, what potential risk does this pose?
The salad will taste
better. The chicken
will cook faster.
, There is a risk of cross-contamination leading to
foodborne illness.
The salad will have a better texture.
5. In order to sanitize items with heat, what must be done?
Items must be soaked in hot water, at least 171°F
(77°C), for at least thirty seconds.
Dishes have to be sprayed with a sanitizing
solution. The operation's water heater will
be sufficient.
The water must be at least 70°F (21°C).
6. What is one method mentioned in the text for controlling
the spread of foodborne parasites?
Refrigeration
Cooking
Freezing
Soaking
7. What should be done with food that appears untouched
, but may be contaminated?
It can be served if it looks fine.
It should be discarded.
It can be refrigerated for later use.
It should be cooked thoroughly before serving.
8. What is the maximum temperature at which food should
be stored in a cold holding unit to ensure safety?
5C (41F)
4C (40F)
