Food Handler Course Practice Quiz!
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Food handling over a long time has become as important as cooking the actual food. More discipline and care is required for handling food than even preparing it. This quiz will help you gauge and improve your knowledge on the subject.
- 1.The Food Premises regulation is a:
- A.
Guideline for the foodservice industry
- B.
Federal legislation
- C.
A municipal by-law
- D.
Provincial legislation
- 2.People who are very young or already weak or ill are seriously threatened by foodborne illness because of they:
- A.
Cannot take strong medicine
- B.
Cannot tell the doctor what is wrong with them
- C.
Cannot fight off the disease very well
- D.
Are unable to file lawsuits
- 3.Foodborne illness is expensive because of:
- A.
Loss of customers
- B.
Lawsuits from those who are ill
- C.
Fines issued through the courts
- D.
All of the above
- 4.Dirt, broken glass, and staples from packing are classified as:
- A.
Chemical hazards
- B.
Bacterial hazards
- C.
Physical hazards
- 5.Moist, high protein foods on which bacteria can grow most easily are called:
- A.
Potentially hazardous foods
- B.
Contaminated
- C.
Unfit for children, elderly and hospital patients
- D.
Require pasteurization
- 6.Food that contains moulds that are not a natural part of it should be:
- A.
Frozen
- B.
Discarded
- C.
Saved, since the food is okay if you scrape the mould
- D.
Cook to 165 degrees F (74 degrees C) for 10 minutes
- 7.Which of the following is an example of a disease-causing parasite?
- A.
Trichinella spiralis
- B.
Salmonella
- C.
Typhoid fever
- D.
Ecolab 01.57H7
- 8.The word pathogenic means:
- A.
A certain bacteria
- B.
Disease causing
- C.
Something you observe through a microscope
- D.
Something rotten
- 9.Typical viruses are:
- A.
Larger than bacteria
- B.
Able to be seen with the naked eye
- C.
The cause of bread mould
- D.
Smaller than bacteria
- 10.The organisms which cause most food borne illness outbreaks are:
- A.
Parasites
- B.
Moulds
- C.
Viruses
- D.
Bacteria
- 11.If a customer has a food allergy and asks for the ingredients of a specific menu item, you should:
- A.
Ask the customer for written proof that they have food allergies
- B.
Advise them to eat something else
- C.
Tell them the ingredient list
- D.
Advise the customer that the information is confidential
- 12.The temperature range of the Danger Zone is:
- A.
Between 15 degrees C and 80 degrees C (60 degrees F and 180 degrees F)
- B.
Between 4 degrees C and 60 degrees C (40 degrees F and 140 degrees F)
- C.
Between 27 degrees C and 100 degrees C (80 degrees F and 212 degrees F)
- 13.The purpose of refrigeration is to:
- A.
Kill bacteria
- B.
Make food taste better
- C.
Slow down bacterial growth
- D.
Put bacteria to sleep
- 14.Which conditions do bacteria need to live and grow?
- A.
High protein food
- B.
Moisture
- C.
Warm temperature
- D.
All of the above
- 15.PH is a measure of:
- A.
Acidity
- B.
Bacterial growth
- C.
Cleanliness
- D.
Temperature
- 16.Pathogenic bacteria can cause:
- A.
Mould to grow
- B.
Foodborne illness
- C.
Break to rise
- 17.Salmonella is an example of a type of:
- A.
Physical hazard
- B.
Bacteria
- C.
Parasite
- D.
Virus
- 18.In the Danger Zone bacteria double in number every:
- A.
20 minutes
- B.
Every day
- C.
Every hour
- D.
Never
- 19.Freezing food at -18 degrees C (0 degrees F) will:
- A.
Kill bacteria
- B.
Stop bacteria from growing
- C.
Slow down bacterial growth
- D.
Remove toxins in the food
- 20.A foodborne intoxication such as Staphylococcus can be caused by:
- A.
Toxins produced by the bacteria
- B.
Infected cuts, burns or boils
- C.
Coughing and sneezing into food
- D.
All of the above
- 21.Which one of the following procedures is the most important in the control of Clostridium perfringens?
- A.
Thoroughly wash vegetables that will be used in soups and stews
- B.
Do not thaw frozen meat at room temperature
- C.
Supervise the personal hygiene habits of all employees
- D.
Prevent bacterial growth in cooked foods through proper chilling, holding and reheating
- 22.Most pathogenic bacteria will be destroyed by:
- A.
Refrigeration
- B.
Heat
- C.
Drying
- D.
Removing them from oxygen
- 23.A Salmonella foodborne infection can be caused by:
- A.
Dirty hands
- B.
Turtles
- C.
Poultry
- D.
All of the above
- 24.Which of the following foods is a potentially hazardous food?
- A.
Strawberry jam
- B.
Cooked rice
- C.
Crackers
- 25.How could a salad be contaminated?
- A.
When it contains unrefrigerated, cooked rice
- B.
When it includes a dressing made with raw eggs
- C.
When the vegetables are not washed
- D.
All of the above
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