Canada Food Safety Practice Test [Module One] Latest
Updated Version 2025 -2026 Latest Updated Versions |
Guaranteed Pass
Q1. Food poisoning in Canada is primarily caused by:
• (A) Airborne particles
• (B) Contaminated food
• (C) Waterborne diseases
• (D) Poor hygiene practices
View Answer
Answer: (B)
Explanation: Food poisoning is primarily caused by consuming food contaminated with
bacteria, viruses, or parasites. Proper handling, cooking, and storing food can prevent this.
Q2. The safest way to thaw food is:
• (A) At room temperature
• (B) In the refrigerator
• (C) Under hot water
• (D) On the counter
View Answer
Answer: (B)
Explanation: Thawing food in the refrigerator ensures that it stays at a safe temperature
throughout the process, minimizing the risk of bacterial growth.
Q3. The temperature danger zone for bacterial growth in food is between:
• (A) 0°C to 4°C
• (B) 4°C to 60°C
• (C) 60°C to 100°C
• (D) 100°C to 140°C
View Answer
, Answer: (B)
Explanation: Bacteria grow most rapidly in the temperature range between 4°C and 60°C,
so it’s crucial to keep food outside of this zone.
Q4. The recommended internal temperature for cooking poultry is:
• (A) 63°C
• (B) 71°C
• (C) 74°C
• (D) 82°C
View Answer
Answer: (C)
Explanation: Poultry should be cooked to an internal temperature of 74°C to ensure that any
harmful bacteria are killed.
Q5. Washing fruits and vegetables under running water instead of soaking helps
to:
• (A) Save water
• (B) Preserve nutrients
• (C) Prevent bacteria transfer
• (D) Enhance flavour
View Answer
Answer: (C)
Explanation: Washing produce under running water helps prevent bacteria transfer from the
sink to the food.
Q6. Proper handwashing should be done for at least:
• (A) 10 seconds
• (B) 15 seconds
• (C) 20 seconds
• (D) 30 seconds
View Answer
Updated Version 2025 -2026 Latest Updated Versions |
Guaranteed Pass
Q1. Food poisoning in Canada is primarily caused by:
• (A) Airborne particles
• (B) Contaminated food
• (C) Waterborne diseases
• (D) Poor hygiene practices
View Answer
Answer: (B)
Explanation: Food poisoning is primarily caused by consuming food contaminated with
bacteria, viruses, or parasites. Proper handling, cooking, and storing food can prevent this.
Q2. The safest way to thaw food is:
• (A) At room temperature
• (B) In the refrigerator
• (C) Under hot water
• (D) On the counter
View Answer
Answer: (B)
Explanation: Thawing food in the refrigerator ensures that it stays at a safe temperature
throughout the process, minimizing the risk of bacterial growth.
Q3. The temperature danger zone for bacterial growth in food is between:
• (A) 0°C to 4°C
• (B) 4°C to 60°C
• (C) 60°C to 100°C
• (D) 100°C to 140°C
View Answer
, Answer: (B)
Explanation: Bacteria grow most rapidly in the temperature range between 4°C and 60°C,
so it’s crucial to keep food outside of this zone.
Q4. The recommended internal temperature for cooking poultry is:
• (A) 63°C
• (B) 71°C
• (C) 74°C
• (D) 82°C
View Answer
Answer: (C)
Explanation: Poultry should be cooked to an internal temperature of 74°C to ensure that any
harmful bacteria are killed.
Q5. Washing fruits and vegetables under running water instead of soaking helps
to:
• (A) Save water
• (B) Preserve nutrients
• (C) Prevent bacteria transfer
• (D) Enhance flavour
View Answer
Answer: (C)
Explanation: Washing produce under running water helps prevent bacteria transfer from the
sink to the food.
Q6. Proper handwashing should be done for at least:
• (A) 10 seconds
• (B) 15 seconds
• (C) 20 seconds
• (D) 30 seconds
View Answer
