CIPHI BOC STUDY QUESTIONS EXAM
(ACTUAL EXAM) WITH CORRECT ACTUAL
QUESTIONS AND CORRECTLY WELL
DEFINED ANSWERS LATEST ALREADY
GRADED A+ 2025 – 2026
What are control measures for arenas to reduce poor indoor air quality? -
ANSWERS-- Substitution of combustion engines (natural/propone gas
powered, electrical)
- Modifications (extended exhaust pipe, catalytic converter)
- regular maintenance/inspection of equipment
- Ventilation (natural or mechanical)
- Air quality testing program
What is a food allergy? Symptoms? - ANSWERS-Sensitivities caused by a
reaction of the body's immune system to specific proteins in a food.
Symptoms:
- flushed face, hives, trouble breathing, swelling of eyes, lips, face or tongue.
What is a food intolerance? Symptoms? - ANSWERS-- is a food sensitivity that
does not involve the immune system, generally takes larger portions to cause
a reaction.
,- Symptoms: nausea, stomach pain, bloating, heartburn, diarrhea.
What is a food sensitivity? - ANSWERS-· is an adverse reaction to a food that
other people can safely eat, and includes food allergies, food intolerances,
and chemical sensitivities.
What is a chemical sensitivity? - ANSWERS-· occur when a person has an
adverse reaction to chemicals that occur naturally in, or are added to, foods.
o Examples of chemical sensitivities are reactions to: caffeine in coffee,
tyramine in aged cheese and flavour enhancer MSG (monosodium
glutamate).
Incubation period of clostridium perfringens? - ANSWERS-6-24 hours (usually
10-12 hours after contact with bacteria)
Incubation period of clostridium botulinum (foodborne infection) -
ANSWERS-6-36 hours (usually 12-36 hours)
What foodborne illness is associated with Inuit populations and why? -
ANSWERS-Clostridium botulinum - due to improperly cooked or canned
traditional meats (seal, fermented whale, or salmon eggs)
How should low-acid foods be canned? - ANSWERS-In a pressure canner and
follow the manufacturer's instructions
Campylobacter incubation period - ANSWERS-1-10 day but usually 2-5 days
,Campylobacter transmission - ANSWERS-- through shellfish, raw eggs,
unpasteurized dairy products, untreated water, raw or undercooked meat,
raw fruits/veggies
- through contact with infected pets, livestock, animals at a petting zoo,
infected person, rivers/lakes, infected surfaces
Norovirus - transmission - ANSWERS-Very contagious. Low infective dose.
Fecal-oral. Person-Person. Humans only reservoir.
Norovirus - most at risk - ANSWERS-o Children
o Older Adults
o Those with weakened immune systems.
o These higher risk groups are more likely to experience dehydration as a
result of severe vomiting and diarrhea
Salmonellosis types - ANSWERS-S. enteritis
S. typhimurium (typhoid)
Salmonellosis incubation - ANSWERS-6-72 hours
Usually 12-36 hours
Salmonellosis growth factors - ANSWERS-Optimum pH is 6.5 to 7.5, temp is
35-37 degrees Celsius. Facultative anaerobe. Survives at low water activity.
CANT tolerate high salt conditions. Killed at 60 degrees Celsius.
, Salmonellosis symptoms - ANSWERS-Sudden onset, cramp, fever, diarrhea,
nausea, headache, possible vomit. Usually self limiting.
Salmonellosis transmission - ANSWERS-Bacterial. Usually contaminated food,
raw bean sprouts. Human and animal reservoir. Pet contact. There are
asymptomatic carriers.
Salmonellosis suspect foods - ANSWERS-Raw egg, unpasteurized milk,
unwashed fruit/veg. Raw meat.
Shigellosis IP - ANSWERS-12-96 hours (usually 1-3 days)
Shigellosis symptoms - ANSWERS-Diarrhea, fever, cramp. Nausea.
Possible bloody diarrhea.
May cause HUS in kids.
Shigellosis transmission - ANSWERS-Bacterial. Fecal-oral. Sexual contact
Humans only reservoir.
Possibly via mechanical vectors (flies, cockroaches)
Low infectious dose.
Shigellosis suspect foods - ANSWERS-Shigella is not naturally present on
foods, but can contaminate food through cross contamination during
handling, or from exposure to polluted water
Food is most often contaminated with Shigella from water polluted by human
sewage.
(ACTUAL EXAM) WITH CORRECT ACTUAL
QUESTIONS AND CORRECTLY WELL
DEFINED ANSWERS LATEST ALREADY
GRADED A+ 2025 – 2026
What are control measures for arenas to reduce poor indoor air quality? -
ANSWERS-- Substitution of combustion engines (natural/propone gas
powered, electrical)
- Modifications (extended exhaust pipe, catalytic converter)
- regular maintenance/inspection of equipment
- Ventilation (natural or mechanical)
- Air quality testing program
What is a food allergy? Symptoms? - ANSWERS-Sensitivities caused by a
reaction of the body's immune system to specific proteins in a food.
Symptoms:
- flushed face, hives, trouble breathing, swelling of eyes, lips, face or tongue.
What is a food intolerance? Symptoms? - ANSWERS-- is a food sensitivity that
does not involve the immune system, generally takes larger portions to cause
a reaction.
,- Symptoms: nausea, stomach pain, bloating, heartburn, diarrhea.
What is a food sensitivity? - ANSWERS-· is an adverse reaction to a food that
other people can safely eat, and includes food allergies, food intolerances,
and chemical sensitivities.
What is a chemical sensitivity? - ANSWERS-· occur when a person has an
adverse reaction to chemicals that occur naturally in, or are added to, foods.
o Examples of chemical sensitivities are reactions to: caffeine in coffee,
tyramine in aged cheese and flavour enhancer MSG (monosodium
glutamate).
Incubation period of clostridium perfringens? - ANSWERS-6-24 hours (usually
10-12 hours after contact with bacteria)
Incubation period of clostridium botulinum (foodborne infection) -
ANSWERS-6-36 hours (usually 12-36 hours)
What foodborne illness is associated with Inuit populations and why? -
ANSWERS-Clostridium botulinum - due to improperly cooked or canned
traditional meats (seal, fermented whale, or salmon eggs)
How should low-acid foods be canned? - ANSWERS-In a pressure canner and
follow the manufacturer's instructions
Campylobacter incubation period - ANSWERS-1-10 day but usually 2-5 days
,Campylobacter transmission - ANSWERS-- through shellfish, raw eggs,
unpasteurized dairy products, untreated water, raw or undercooked meat,
raw fruits/veggies
- through contact with infected pets, livestock, animals at a petting zoo,
infected person, rivers/lakes, infected surfaces
Norovirus - transmission - ANSWERS-Very contagious. Low infective dose.
Fecal-oral. Person-Person. Humans only reservoir.
Norovirus - most at risk - ANSWERS-o Children
o Older Adults
o Those with weakened immune systems.
o These higher risk groups are more likely to experience dehydration as a
result of severe vomiting and diarrhea
Salmonellosis types - ANSWERS-S. enteritis
S. typhimurium (typhoid)
Salmonellosis incubation - ANSWERS-6-72 hours
Usually 12-36 hours
Salmonellosis growth factors - ANSWERS-Optimum pH is 6.5 to 7.5, temp is
35-37 degrees Celsius. Facultative anaerobe. Survives at low water activity.
CANT tolerate high salt conditions. Killed at 60 degrees Celsius.
, Salmonellosis symptoms - ANSWERS-Sudden onset, cramp, fever, diarrhea,
nausea, headache, possible vomit. Usually self limiting.
Salmonellosis transmission - ANSWERS-Bacterial. Usually contaminated food,
raw bean sprouts. Human and animal reservoir. Pet contact. There are
asymptomatic carriers.
Salmonellosis suspect foods - ANSWERS-Raw egg, unpasteurized milk,
unwashed fruit/veg. Raw meat.
Shigellosis IP - ANSWERS-12-96 hours (usually 1-3 days)
Shigellosis symptoms - ANSWERS-Diarrhea, fever, cramp. Nausea.
Possible bloody diarrhea.
May cause HUS in kids.
Shigellosis transmission - ANSWERS-Bacterial. Fecal-oral. Sexual contact
Humans only reservoir.
Possibly via mechanical vectors (flies, cockroaches)
Low infectious dose.
Shigellosis suspect foods - ANSWERS-Shigella is not naturally present on
foods, but can contaminate food through cross contamination during
handling, or from exposure to polluted water
Food is most often contaminated with Shigella from water polluted by human
sewage.
