Food Handlers Exam 2025: Comprehensive Guide with Solutions, Exams of Nursing

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FOOD HANDLERS EXAM 2025 WITH 100% ACCURATE

SOLUTIONS

Group responsible for enforcing Heath Canada standards for safety and nutritional quality of food sold in Canada - ✅✅✅CORRECT -The Canadian Food Inspection Agency (CFIA) What are the responsibilites of the CFIA? (4) - ✅✅✅CORRECT -- Inspection of manufacturing plants in which food will be shipped across provincial and international borders

• Inspection of federally registered meat processing plants
• Govern all th regulations with regards to food labelling and ingredient listings
• Issue food recalls and allergy alerts Group responsible for enforcing Heath Canada standards for safety and nutritional quality of food sold in Ontario - ✅✅✅CORRECT -The Ministry of Health and Long Term Care - Public Health Division Regulations, Acts, Systems etc. - Provinical Level (5) - ✅✅✅CORRECT -1. Health Protection and Promotion Act (HPPA) - main legislation to protect the health of the public in Ontario

2. Food Premises Regulation (HPPA) - food and milk
3. Small Drinking Water Systems (SDWS) (HPPA)
4. Smoke-Free Ontario Act (SFOA)
5. Ontario Ministry of Agriculture, Food and Rural Affairs (OMAFRA) - meat, imlk, eggs, fruits, and vegetables Laws designs to deal with local (municipal) issues & example - ✅✅✅CORRECT -By-laws; regional or municipal ex. Dinewise - all Food Safety Summary Inspection Reports issued over the last 12 months are available to members of the public to review during operating hours Roles of the local health department (4) - ✅✅✅CORRECT -1. Public Health Inspectors (PHI) inspect food premises to make sure food is safe to eat

2. Inspectors enforce the Food Premises Regulation
3. Inspectors educate food handlers on safe food handling methods
4. Inspectors help to develop a food safety program with operators to make sure food is safe and wholesome How often does the Health Department inspect food premises? - ✅✅✅CORRECT -At least once a year Ranking: High-Risk

• how many inspections
• criteria (3) - ✅✅✅CORRECT -Min 3 inspections Criteria:
• processes involving many steps and foods associated with food borne illness (ex. full menu restaurants)
• preparation of foods using many prep steps i.e defrosting, cooking, cooling, hot holding, de-boning, serving etc
• History of non-compliance or foodborne illness Ranking: Moderate-Risk
• how many inspections
• criteria (2) - ✅✅✅CORRECT -Min 2 inspections Criteria:
• Prepare hazardous foods without meeting the criteria for A
• Prepare non-hazardous foods with extensive handling and/or high volume of patrons ex. bakery Ranking: Low-Risk
• how many inspections
• criteria (3) - ✅✅✅CORRECT -Min 1 inspection Criteria:
• Serve prepackaged hazardous foods
• use a food storage-facility for non-hazardous foods only

What are the most commonly reported micro-organisms that cause food poisioning? - ✅✅✅CORRECT - Bacteria Bacterial infection - ✅✅✅CORRECT -- Occurs when the food eaten is contaminate with living pathogenic bacteria

• Must eat the living bacteria to become ill
• Embeds itself into the wall of the intestine and multiplies, enough bacteria may result in diarrhea
• Most common: Salmonella, Campylobacter, E. coli, and shigella Bacterial intoxication - ✅✅✅CORRECT -- When food is contaminated with toxins (poisons) or toxin producing bacteria
• bacteria multiply in the food and a by-product is a toxin, the toxin is the poison that causes the illness
• not all toxins are destroyed by cooking Most common symptom: vomiting
• Examples: Staphylococcus aureus, bacillus cereus, and clostridium botulinum Parasites - ✅✅✅CORRECT -Causes illness by living and feeding off of host organism; most transmitted through water contaminated with feces or through animals that are fed an unsafe food supply Ex. Giardia lamlia, Trichinella spiralis, and entamoeba histolytica Viruses - ✅✅✅CORRECT -Multiply inside living cells and cause illnesses; needs a host to survive and feed off but will go directly into another cell and use its repoductive system as its own, can survive on surfaces for longer than baccteria Ex. Hepatitis A, Norwalk, and Rotavirus What do allergens cause the body to produce - ✅✅✅CORRECT -Excess amount of histamines What food additives can cause a food intolerance w/ allergy symptoms - ✅✅✅CORRECT -MSG and sulphites

What temperature does bacteria grow extremely well? - ✅✅✅CORRECT -37 C How should you cool foods? - ✅✅✅CORRECT -Using shallow pans or an ice bath What should whole chickens be cooked to and reheated to? - ✅✅✅CORRECT -82 C and 74 C Temp to cook poultry pieces/ground, hazardous food mixtures, ground meats, pork and pork products, and fish? - ✅✅✅CORRECT -74, 74, 71, 71, 70 What is "hamburger disease" caused by? - ✅✅✅CORRECT -E.coli What meat is the most common source of food born illness? - ✅✅✅CORRECT -Poultry What temp to keep frozen food below? - ✅✅✅CORRECT --18 C (0 F) - survive but don't grow temp to kill parasites and eggs

• 21 days
• 7 days
• 15 hours - ✅✅✅CORRECT --18 C (0F) -20 C (-4F) -35C (-31F) Two-spoon method - ✅✅✅CORRECT -Use when tasting foods to prevent cross-contamination What percentage will frq hand washing reduce the risk of cold and flu? - ✅✅✅CORRECT -over 80% - best way to prevent the spread of disease Does glove use replace hand washing? - ✅✅✅CORRECT -No; not required by law either