Food Handler Home-Study Review

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Completion and submission of the Food Handler Certification Home-Study Review Questions are required in order for you to be eligible to write the Food Handler Certification exam.

Contact the Health Unit for dates and times to register to write the exam at 1-800-660-5853.

Food Handler Training Home Study Review

Name of Participant(Required)

First Last

Email(Required)

Workplace (Food Premises)(Required)

Position(Required)

Mailing Address(Required)

Street Address Address Line 2 City Province Postal Code

Phone(Required)

Introduction

Why is food safety important?(Required)

What are the 3 levels of government that regulate the food safety legislation?(Required)

What are some benefits of safe food handling?(Required)

List some responsibilities food premise operators and food handlers have to help keep food safe.(Required)

Foodborne Illness

What is a foodborne illness?(Required)

What are some symptoms of a foodborne illness?(Required)

What are the 4 causes of foodborne illness?(Required)

What is food poisoning caused by?(Required)

What are the 3 types of chemical food poisoning?(Required)

What are some examples of physical hazards?(Required)

What are some ways to keep food safe from physical hazards?(Required)

List some impacts of foodborne illnesses.(Required)

What are some steps a food premise operator should take when there is a complaint of a foodborne illness?(Required)

Microorganisms

What is the most common cause of foodborne illness?(Required)

What are the 6 types of pathogenic microorganisms that cause foodborne illnesses?(Required)

Why is handwashing important?(Required)

Define foodborne intoxication.(Required)

Why are some people more likely to get sick than others when they eat contaminated foods?(Required)

What is cross-contamination?(Required)

What factors are needed in order for bacteria to grow?(Required)

What is the temperature danger zone?(Required)

What makes food potentially hazardous?(Required)

Time and Temperature

When should you recalibrate your probe thermometer?(Required)

What temperature should frozen foods be stored at?(Required)

Frozen foods should never be thawed at room temperature.(Required)

True

False

List 4 safe methods to thaw food.(Required)

What temperature should food be stored at in the refrigerator?(Required)

How long can potentially hazardous foods be held at room temperature?(Required)

Why is it important to cool cooked foods in a safe manner?(Required)

Fill in the blanks: Food should be cooled down from ____ °C to ____ °C in ____ hours and ____ °C to ____ °C in ____ hours(Required)

What are some methods you use to cool food quickly in a safe manner?(Required)

Receiving and Storage

What are some things to look for before accepting food products to be used in a food premise?(Required)

How should rejected food products be handled?(Required)

What locations are not suitable to store food in?(Required)

What is FIFO and what does it mean?(Required)

Cracks, feathers, and/or feces found in eggs cannot be used in food premises.(Required)

True

False

Microbiological Contamination

List 3 ways cross-contamination can occur.(Required)

What are some ways to prevent equipment cross-contamination?(Required)

Personal Hygiene

What is the most effective way to prevent the spread of communicable diseases?(Required)

When should you wash your hands?(Required)

Food handlers can use hand sanitizers instead of washing your hands.(Required)

True

False

What are some ways that your hands could get contaminated?(Required)

What are the steps to proper handwashing?(Required)

Cleaning and Sanitizing

Why is it important to clean and sanitize?(Required)

What are the types of chemical sanitizers you can use?(Required)

What is the contact time when sanitizing?(Required)

Name 3 dishwashing methods that can be used in food premises.(Required)

Pest Control

What are some pests that are of concern in food premises?(Required)

What is the best method to control a pest infestation?(Required)

What is an integrated pest management (IPM) program?(Required)

Food Safety Management

What does HACCP stand for?(Required)

List the 7 principles of HACCP.(Required)

What is a Critical Control Point (CCP)?(Required)

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