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Food Safety Practices Exam: 2025 Edition, Exams of Nursing

University of London (Lond)Nursing

A comprehensive set of multiple-choice questions and answers covering essential food safety practices. It provides insights into various aspects of food safety, including handwashing, cross-contamination, temperature control, and sanitation. Designed to assess knowledge and understanding of food safety principles, making it a valuable resource for individuals working in the food industry.

Typology: Exams

2024/2025

Available from 02/10/2025

GradeGuardian
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CANADA FOOD SAFETY PRACTICES ACTUAL EXAM
2025 |129 QUESTIONS WITH ACCURATE SOLUTIONS
1.
If a food handler prepares raw chicken and then immediately
begins to slice vegetables without washing their hands or changing
gloves, what
potential food safety issue could arise from this
action?
Increased flavor in the vegetables
Cross-contamination leading to foodborne illness
Improved efficiency in food preparation
No significant issue, as the chicken is cooked later
2.
Cold food products should always be kept below ___ to prevent the
growth
of harmful micro-organisms
30°F
35°F
41°F
45°F
3.
What is the recommended duration for scrubbing hands during the
hand
washing process according to food safety practices?
5
-
10
seconds
10
-
15
seconds
15 - 20 seconds
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CANADA FOOD SAFETY PRACTICES ACTUAL EXAM

2025 |129 QUESTIONS WITH ACCURATE SOLUTIONS

  1. If a food handler prepares raw chicken and then immediately begins to slice vegetables without washing their hands or changing gloves, what potential food safety issue could arise from this action? Increased flavor in the vegetables Cross-contamination leading to foodborne illness Improved efficiency in food preparation No significant issue, as the chicken is cooked later
  2. Cold food products should always be kept below ___ to prevent the growth of harmful micro-organisms 30°F 35°F 41°F 45°F
  3. What is the recommended duration for scrubbing hands during the hand washing process according to food safety practices? 5 - 10 seconds 10 - 15 seconds 15 - 20 seconds

20 - 25 seconds

  1. What is the primary purpose of controlling time and temperature in food safety practices? To enhance the flavor of food To prevent foodborne illnesses

presentation No significant impact

  1. What is the Temperature Danger Zone, the temperatures where most pathogens can grow and flourish? 35 F to 141 F 35 F to 41 F

40 F to 140 F 135 F to 185 F

  1. What is one key practice that food handlers should follow to maintain food safety when switching tasks? Using the same gloves for all tasks Washing hands and changing gloves Only washing hands Chopping vegetables before handling raw meat
  2. After handling dirty dishes, a dish washer washes her hands in the three- compartment sink? Is this acceptable? Yes, hands can be washed in any sink. Yes, these sinks are dedicated for handwashing. No, the soap is not the correct type for washing hands. No, hands should only be washed in a dedicated handwashing sink.
  3. When reheating food that will be held for later service, the food must reach what internal temperature to be safe? 138°F (57°C) 145°F (63°C) 155°F (88°C) 165°F (74°C)

Universal precautions Single- usage

  1. Which action is likely to create a chemical food hazard? Storing chemicals in a utility closet Cleaning food-contact surfaces before preparing food Transferring chemicals to an unlabeled working container Covering food-contact surfaces before applying a chemical
  2. What type of hazard is created when a food handler spills sanitizer into a fryer? Biological Physical Chemical Allergenic
  3. Explain why it is important to clean and sanitize surfaces that touch food in food safety practices. To make the surfaces look nice To prevent the spread of bacteria and foodborne illnesses To ensure the food tastes better

To save time during food preparation

  1. How should staff make sure the chemical sanitizer being used on a food- prep surface is at the correct strength? Heat it to the temperature recommended by the manufacturer Rinse it from the surface and then apply it a second time Test the surface first to confirm that there are no pathogens

thoroughly rinse.

  1. If a food handler discovers that fried chicken breast has been left out at room temperature for over two hours, what should they do to ensure food safety? Reheat the chicken to a high temperature and serve it. Discard the chicken to prevent potential foodborne illness.

Cool the chicken quickly and refrigerate it. Leave the chicken out to cool down before serving.

  1. A food handler who is chopping vegetables removes his disposable gloves in order to assist a co-worker load a shipment of carrots into the refrigerator. When he is finished helping his co-worker he rinses his hands in cool water and puts the gloves back on. What should the food handler have done differently in this situation? Use hand sanitizer before putting the gloves back on. Wash his hands with warm water and soap in the food preparation sink before putting the gloves back on. Wash his hands with warm water and soap in the hand- washing sink and replace the gloves with new ones Wash his hands with warm water and soap and forget the gloves.
  2. What should you do if there was an outbreak in your operation and the suspected food is still in the operation set aside the suspected product and identify it to prevent further sale. include a label with DO NOT USE and DO NOT DISCARD log information about the product obtain samples of the suspect food from the customer all of the above
  3. Hand antiseptics can be liquids or gels to reduce the number of pathogens on the skin. Antiseptics are acceptable in foodservice if
  1. A cook is checking the internal cooking temperature of a beef roast. Where should the thermometer probe be placed? At the edge of the food On the surface of the food In the thickest part of the food In the thinnest part of the food
  2. A food handler's apron has become dirty, what should the food handler do? wash it in the hand-washing sink put it in a laundry bag for cleaning collection wear it again until laundry collection day turn it inside out to expose the clean side
  3. If a food handler uses a reusable cloth towel to dry their hands after washing, what potential food safety issue could arise, and how should it be addressed? Increased risk of foodborne illness; switch to single-use towels No issue; continue using the cloth towel Improved hand hygiene; keep using the cloth towel No impact on food safety; use any drying method
  1. You find a food item that appears to be spoiled while preparing a meal. What steps should you take to handle this situation according to food safety practices? Ignore it and continue preparing the meal Label it, set it aside, and inform the manager immediately Cook it thoroughly to kill any bacteria
  1. What is the first step in the proper handwashing technique as outlined in food safety practices? Apply soap Scrub Wet

Rinse

  1. A supervisor who discovers that raw meat has dripped onto the vegetables stored below it in the refrigerator should: wash the vegetables with a 3% chlorine solution use the vegetables in a cooked product only discard the contaminated vegetables discard the raw meat
  2. What should food handlers do after prepping food and before using the bathroom? Wash their hands Take off their hats Change their gloves Take off their aprons
  3. Food safety principles indicate hot foods on a steam table should be maintained at how many degrees Fahrenheit? 100 125 135

It is a non-perishable item that can be stored indefinitely.

  1. A food handler wearing gloves places a chicken breast on the grill and then places lettuce and tomato on a bun cross-contamination poor personal hygiene time- temperature abuse poor cleaning and sanitizing
  2. To have food contact surfaces sanitary means: The food is 100% safe The food customer is always satisfied Visible soil has been removed from the surfaces Microorganisms have been reduced to acceptable public health levels Absolutely no microorganisms remain on the surface
  3. A food handler discovers a broken piece of glass in a food preparation area. Which type of hazard does this situation represent, and what immediate action should the handler take? Biological hazard; report to a supervisor immediately. Chemical hazard; clean the area

with bleach. Physical hazard; remove the glass and clean the area thoroughly. Biological hazard; discard the food items in the area.

  1. Arrange the proper handwashing procedure in correct order:
    1. Wet hands with warm water.
    2. Apply antimicrobial soap.
    3. Rub to form a lather, create friction, and loosen debris.