Food Handler Certification
Do you have what it takes to be a professional food handler in Hamilton?
- 1.
Foodborne Illness is best described as...
- A.
An illness also known more commonly as food poisoning.
- B.
An illness that forces one to give birth to actual articles of food or drink.
- C.
An illness resulting from the consumption of food or beverages that have been contaminated with chemicals or pathogenic microorganisms.
- D.
Something you get from eating freshly born food.
- E.
Both A and C
Correct Answer(s)
C. An illness resulting from the consumption of food or beverages that have been contaminated with chemicals or pathogenic microorganisms.
E. Both A and C -
- 2.
Nausea, headache and vomiting are all symptoms of foodborne illness, name three other possible symptoms.
Correct Answer(s)
abdominal cramps, fever or chills, diarrhea (may be bloody) - 3.
There are three factors that affect the length of time it takes for symptoms of foodborne illness to manifest, what are they?
- A.
Type of organism consumed.
- B.
The ethnicity of the consumer.
- C.
Number of organisms consumed.
- D.
The susceptibility of the person.
- E.
The time of year.
Correct Answer(s)
A. Type of organism consumed.
C. Number of organisms consumed.
D. The susceptibility of the person. -
- 4.
Who is the most susceptible to foodborne illness?
Correct Answer(s)
the elderly, the very young, those suffering from chronic illness - 5.
Foodborne illness can result in lost wages, possible lawsuits and bad publicity.
- A.
True
- B.
False
Correct Answer
A. True -
- 6.
Foodborne illness investigations are time consuming and expensive to the health care system.
- A.
True
- B.
False
Correct Answer
A. True -
- 7.
Foodborne illness can cause serious illness and even death to customers.
- A.
True
- B.
False
Correct Answer
A. True -
- 8.
Reported cases of foodborne illnesses number approximately 6,000 every year however it is believed that the number of unreported cases is significantly higher. How many cases are believed to go unreported?
Correct Answer
2.2 million - 9.
According to E. Todd of the Laboratory Centres for Disease Control what is the cost of all of these unreported cases to the health care system?
- A.
100,000 dollars
- B.
1.75 billion dollars
- C.
10 dollars
- D.
2 billion dollars
- E.
9.4 trillion dollars
Correct Answer
D. 2 billion dollars -
- 10.
If a customer calls and complains of an illness acquired at your establishment, what are you required to do?
- A.
Call your public health department
- B.
Encourage the customer to also inform the health department
- C.
Ask staff if they have exhibited any foodborne-illness like symptoms
- D.
Try to save samples from the original meal.
- E.
All of the above
Correct Answer
E. All of the above -
- 11.
Every foodborne illness is caused by the last meal eaten.
- A.
True
- B.
False
Correct Answer
B. False -
- 12.
Which of the following are physical hazards that can cause injury to consumers?
- A.
Metal staples, nails, bones, gum and hair.
- B.
False finger nails, glass, buckshot, stones and dirt and animal claws.
- C.
Bandages, animal teeth, cigarettes and ashes and earrings.
- D.
All of the above.
- E.
Answers A and C.
Correct Answer
D. All of the above. -
- 13.
Which of the following are causes of foodborne illness?
- A.
Black magic
- B.
Chemicals
- C.
A Solar Eclipse
- D.
Parasites
- E.
Microorganisms
Correct Answer(s)
B. Chemicals
D. Parasites
E. Microorganisms -
- 14.
Poisonous contamination from plants and animals is an example of a parasite.
- A.
True
- B.
False
Correct Answer
B. False -
- 15.
What is it an example of?
Correct Answer
Chemicals - 16.
Worms and protozoa are an example of parasites.
- A.
True
- B.
False
Correct Answer
A. True -
- 17.
What are three examples of microorganisms?
- A.
Worms
- B.
Moulds and yeast (or fungi)
- C.
Poison from plants or animals
- D.
Viruses
- E.
Bacteria
Correct Answer(s)
B. Moulds and yeast (or fungi)
D. Viruses
E. Bacteria -
- 18.
The excessive use of certain food additives such as MSG or sulphiting agents is an example of a toxic agents contaminating a wholesome food.
- A.
True
- B.
False
Correct Answer
A. True -
- 19.
What are two other examples of toxic agents contaminating wholesome foods?
- A.
Solanine in green potatoes
- B.
Poisonous mushrooms
- C.
Contamination of food with cleaning agents and insecticides.
- D.
Shellfish toxins
- E.
Use of improper storage containers.
Correct Answer(s)
C. Contamination of food with cleaning agents and insecticides.
E. Use of improper storage containers. -
- 20.
Toxins from naturally poisonous plants and animals is a type of chemical contamination.
- A.
True
- B.
False
Correct Answer
A. True -
- 21.
Where can such poisons or toxins come from?
- A.
Solanine from green potatoes
- B.
Poisonous mushrooms
- C.
Fava beans, rhubarb leaves, jimson weed and water hemlock.
- D.
Fish and shellfish toxins.
- E.
All of the above.
Correct Answer
E. All of the above. -
- 22.
Shellfish toxins are not dangerous if ingested.
- A.
True
- B.
False
Correct Answer
B. False -
- 23.
What is scombrotoxin?
- A.
A toxin harvested from scrombros.
- B.
A toxin formed in certain scrombroid fish.
- C.
A scrombro harvested from toxins.
- D.
It occurs when bacteria convert natural histidine to histamine.
- E.
Answers B and D.
Correct Answer
E. Answers B and D. -
- 24.
What are some signs of scrombotoxin in fish?
- A.
Irregularly shaped scales
- B.
A sense of foreboding before eating.
- C.
A honey-combed appearance
- D.
A metallic or peppery taste
- E.
Answers C and D.
Correct Answer
E. Answers C and D. -
- 25.
What is tetradon toxin?
- A.
A toxin from ancient dinosaurs.
- B.
A toxin taken from a tetra pack of grape juice.
- C.
A deadly toxin found in the internal organs of Japanese Fugu or Puffer Fish.
Correct Answer
C. A deadly toxin found in the internal organs of Japanese Fugu or Puffer Fish. -
- 26.
Tetradon toxin has an antidote.
- A.
True
- B.
False
Correct Answer
B. False -
- 27.
Food allergies is also an example of chemical contamination.
- A.
True
- B.
False
Correct Answer
A. True -
- 28.
Anaphylaxis is a severe reaction to food allergies that can result in the loss of consciousness or even death within fifteen minutes of ingestion.
- A.
True
- B.
False
Correct Answer
A. True -
- 29.
What are the symptoms of food allergies?
- A.
Swelling of lips or tongue
- B.
Difficulty breathing
- C.
A tingling sensation on the roof of the mouth
- D.
All of the above
Correct Answer
D. All of the above -
- 30.
What foods are most commonly associated with severe food allergies?
- A.
Peanuts and eggs
- B.
Salami and corned beef
- C.
Milk and soy
- D.
Sesame seeds and crustaceans
- E.
Answers A, C and D.
Correct Answer
E. Answers A, C and D. -
- 31.
In order to prevent food allergies you need to KNOW YOUR _______!
Correct Answer
ingredients - 32.
In order to prevent food allergies you need to PREVENT ________!
Correct Answer
cross contamination - 33.
In order to prevent food allergies you need to EDUCATE YOUR _______!
Correct Answer
staff - 34.
If someone is having an allergic reaction you need to CALL _____!
Correct Answer
911 - 35.
An allergic reaction to certain proteins in a variety of fruits, vegetables and nuts, which develops in some people along with pollen allergies is known as _________?
Correct Answer
oral allergy syndrome - 36.
Oral Allergy Syndrome is nearly always preceded by hay fever and tends to occur most often in older children and adults.
- A.
True
- B.
False
Correct Answer
A. True -
- 37.
Oral allergy symdrome is usually associated with birch pollen allergies, but can also affect people with grass, ragweed and mugwort allergies.
- A.
True
- B.
False
Correct Answer
A. True -
- 38.
What are some symptoms of oral allergy syndome?
- A.
The growing of extra mouthes.
- B.
Burning of lips and watery itchy eyes.
- C.
Runny nose and sneezing.
- D.
Hives, swelling of the mouth, pharynx and windpipe.
- E.
Answers B, C, and D.
Correct Answer
E. Answers B, C, and D. -
- 39.
Symptoms of oral allergy syndrome can occur within minutes but occasionally occur more than an hour later.
- A.
True
- B.
False
Correct Answer
A. True -
- 40.
All reactions to fruits and vegetables are associated with oral allergy syndrome.
- A.
True
- B.
False
Correct Answer
B. False -
- 41.
Trichinella spiralis roundworms are commonly found in _____.
Correct Answer
pork - 42.
Anisakid worm are commonly found in _____.
Correct Answer
saltwater fish , squid - 43.
Cryptosporidium is a microscopic parasite commonly associated with ______.
Correct Answer
untreated water supplies - 44.
Giardia lamblia is a microscopic parasite commonly associated with ______.
Correct Answer
recreational waters - 45.
To kill parasites, cook pork to what temperature?
- A.
10 Degrees Celsius
- B.
90 Degrees Celsius
- C.
71 Degrees Celsius
- D.
-1 Degree Celsius
- E.
300 Degrees Celsius
Correct Answer
C. 71 Degrees Celsius -
- 46.
To kill parasites, cook seafood to a minimum of what temperature?
- A.
70 Degrees Celsius
- B.
71 Degrees Celsius
- C.
300 Degrees Celsius
- D.
90 Degrees Celsius
- E.
10 Degrees Celsius
Correct Answer
A. 70 Degrees Celsius -
- 47.
To kill parasites, freeze foods at what temperature?
- A.
-246 Degrees Celsius
- B.
-10 Degrees Celsius
- C.
-5 Degrees Celsius
- D.
-18 Degrees Celsius
- E.
-22 Degrees Celsius
Correct Answer
D. -18 Degrees Celsius -
- 48.
Mould is an example of a ______.
Correct Answer
microorganism - 49.
Moulds are food spoilage organisms that you can see. Often the food will have a fuzzy and highly discoloured surface. The food may also start to smell.
- A.
True
- B.
False
Correct Answer
A. True -
- 50.
A few moulds, under the right conditions produce poisons called "mycotoxins" that are invisible and can penetrate the food product.
- A.
True
- B.
False
Correct Answer
A. True -
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Current Version
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Jan 13, 2020Quiz Edited by
ProProfs Editorial Team -
May 21, 2009Quiz Created by
Canpsycho337
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