FOOD HANDLER CERTIFICATION
EXAM QUESTIONS WITH 100%
VERIFIED ANSWERS.
Why food safety is so important? -- Answer ✔✔ To avoiding food
contamination and outbreaks, to make sure that the food preparation,
transport and storage were done properly
Where food safety legislation applies? -- Answer ✔✔ Food premises
Federal legislation -- Answer ✔✔ Take care of foods and drugs,
alteration, colouring and bacterial standars
Provincial legislation -- Answer ✔✔ Take care of condition and safety
under which food in held, prepared and server to the public
Municipal legislation -- Answer ✔✔ Take care of licensing, garbage
control, sewage disposal, building standard and zoning
Responsibilities of food premise owners and operators -- Answer ✔✔
Keep the food safe such as cleaning, wearing cleaning outer garments
and safe environment
Benefits of following safe food handling practices -- Answer ✔✔
Customers went places with safe food, no need to spend money on
lawsuits, lower insurance costs, happier customers and not wasting
money by throwing food away .
Common symptoms of food borne illness -- Answer ✔✔ Stomach
cramps, nausea, diarrhea, vomiting, fever and headache.
, When foodborne illness is food poisoning? -- Answer ✔✔ Cause by
chemicals such as cleanser or even sulphites or monosodium
glutamate (MSG)
3 Types of chemical food poisoning -- Answer ✔✔ Metal (dissolved
metal in food), Intentional additives (products to add color, thicken,
firm or preserve food) and Incidental additives (poisonous chemical
such as insecticides, rodenticides or cleaning chemicals)
Dangers and types of physical hazards in food -- Answer ✔✔ Dirt, hair,
nails, bits of metal. These. can cause from small cuts to chocking
The impact of foodborne illness on people and businesses -- Answer
✔✔ Medical costs, investigation costs, loss of productivity, sicking
people missing work, legal and insurance costs
Microorganisms that can be good for us -- Answer ✔✔ Yeast (used to
make bread and produce alcohol), Bacteria (used to help us digest
food) and Mould (used to ripens and flavours cheese such as blue
cheese)
Types of pathogenic microorganisms that causes food borne illness --
Answer ✔✔ Viruses, parasites, yeasts, mould and bacteria
What`s similar and what`s different about pathogens? -- Answer ✔✔
Viruses (the most common way is from human hands) and Parasites
(contaminated water) don`t grow in food. Yeasts (need moisture and
sugar), mould (colonies are fuzzy) and bacterias (good: lactobacillus
and harmful: salmonella - raw poulty and eggs; E. Colli - under cooked
meat and water)
Sources of microorganisms -- Answer ✔✔ Proteins such as fish, poultry.
Dairy, foods at 4°C to 60°C temperature, contaminated water, human
hands, cross-contamination.
Foodborne illnesses pathogenic can causes -- Answer ✔✔ Hepatitis A,
avian flu, rotavirus, toxins, salmonella, E. Colli and botulinum
EXAM QUESTIONS WITH 100%
VERIFIED ANSWERS.
Why food safety is so important? -- Answer ✔✔ To avoiding food
contamination and outbreaks, to make sure that the food preparation,
transport and storage were done properly
Where food safety legislation applies? -- Answer ✔✔ Food premises
Federal legislation -- Answer ✔✔ Take care of foods and drugs,
alteration, colouring and bacterial standars
Provincial legislation -- Answer ✔✔ Take care of condition and safety
under which food in held, prepared and server to the public
Municipal legislation -- Answer ✔✔ Take care of licensing, garbage
control, sewage disposal, building standard and zoning
Responsibilities of food premise owners and operators -- Answer ✔✔
Keep the food safe such as cleaning, wearing cleaning outer garments
and safe environment
Benefits of following safe food handling practices -- Answer ✔✔
Customers went places with safe food, no need to spend money on
lawsuits, lower insurance costs, happier customers and not wasting
money by throwing food away .
Common symptoms of food borne illness -- Answer ✔✔ Stomach
cramps, nausea, diarrhea, vomiting, fever and headache.
, When foodborne illness is food poisoning? -- Answer ✔✔ Cause by
chemicals such as cleanser or even sulphites or monosodium
glutamate (MSG)
3 Types of chemical food poisoning -- Answer ✔✔ Metal (dissolved
metal in food), Intentional additives (products to add color, thicken,
firm or preserve food) and Incidental additives (poisonous chemical
such as insecticides, rodenticides or cleaning chemicals)
Dangers and types of physical hazards in food -- Answer ✔✔ Dirt, hair,
nails, bits of metal. These. can cause from small cuts to chocking
The impact of foodborne illness on people and businesses -- Answer
✔✔ Medical costs, investigation costs, loss of productivity, sicking
people missing work, legal and insurance costs
Microorganisms that can be good for us -- Answer ✔✔ Yeast (used to
make bread and produce alcohol), Bacteria (used to help us digest
food) and Mould (used to ripens and flavours cheese such as blue
cheese)
Types of pathogenic microorganisms that causes food borne illness --
Answer ✔✔ Viruses, parasites, yeasts, mould and bacteria
What`s similar and what`s different about pathogens? -- Answer ✔✔
Viruses (the most common way is from human hands) and Parasites
(contaminated water) don`t grow in food. Yeasts (need moisture and
sugar), mould (colonies are fuzzy) and bacterias (good: lactobacillus
and harmful: salmonella - raw poulty and eggs; E. Colli - under cooked
meat and water)
Sources of microorganisms -- Answer ✔✔ Proteins such as fish, poultry.
Dairy, foods at 4°C to 60°C temperature, contaminated water, human
hands, cross-contamination.
Foodborne illnesses pathogenic can causes -- Answer ✔✔ Hepatitis A,
avian flu, rotavirus, toxins, salmonella, E. Colli and botulinum
