Knowledge Exam

The Knowledge Exam is taken in a “virtually proctored” environment. An online supervisor monitors the examinee via a webcam as he/she completes the exam. Examinees are required to provide the proctor with two pieces of Government issued ID. Virtual proctors are available 24 hours a day, 7 days a week, and can be scheduled “on demand.”

For the purposes of this exam, all forms of ID must include a photo and your full name, examples include the following;

• Registered driver’s license

• Passport

• Citizenship, Permanent Resident, Immigration/ Refugee Card – must have a picture to be valid

• Age of majority card

• For questions relating to acceptable forms of ID, please contact foodcert@fpsc-ctac.com; all discrepancies will be handled on a case-by-case basis.



What is Online Proctoring?

Online proctoring allows examinees to take their online exam from a quiet and distraction-free location, like their home, closed office, library, the location provided by the employer, etc. The Certified Online Proctors help students schedule their exam, successfully complete their online examination while at home, and test their technological components (webcam, microphone, etc).



What are the benefits of Online Proctoring?

• Taking the exam online without having to travel to a testing centre location

• Greater flexibility for shift workers, online exam appointments available 7 days a week

• 24-hour support for students and testing administrators

• No software installs for students during exam

• Minimal time away from work

• One-on-one proctoring

• Once registered, all virtual proctoring requirements will be sent to approved candidates.



What Can I Expect During My Exam?

Do not bring devices not being used to submit your exam, such as laptops, tablets, smartphones and smartwatches into your test.

You’ll be answering different types of questions during your exam, such as:

• Multiple Choice – Single answer

• Multiple Choice – More than one correct answer

• Multiple Choice – Specific Number of Submitted Answers

• Fill-in-the-Blank – One correct answer

• Fill-in-the-Blank – More than one correct answer

• Ranking

• Matching

• True/False



Each exam uses different types of questions, and you may see some — or all — of these question types during your test.

Prior to starting your exam, you’ll learn how much time you have to complete the test, depending on the certification, and what score you’ll need to achieve to pass your exam.



What Kind of Candidate Support Can I Expect?

FPSC will support candidates via phone or email in:

• Answering questions about the certification, application, eligibility and enrollment processes

• Providing guides and practice examinations

• Identifying study resources to prepare for the exam

• Ensuring accommodation for diverse needs when taking the exam

• Informing in-progress candidates of updates to programs and encouraging them to complete the process


Phone: 613-237-7988

Toll Free: 1-877-963-7472

Email: foodcert@fpsc-ctac.com



What Happens After I Complete the Exam?

Your exam score will be shown on your screen immediately after you’ve completed your exam. If you’ve passed the exam, you will receive a congratulatory email from FPSC with instructions on how to access your record.

Please make sure that you keep records of the following:

• Your score report with your exam registration number and instructions on how to access your record

• The email address that you used to register for your exam

• You will need this information to be able to log in to your certification account.



What Happens if I Do Not Pass my Exam?

Don’t give up! It’s not the end of your certification path, you can take your exam again. Here are some ideas how to prepare for your retake:

• Keep your score report to understand in which areas you are doing well in and which areas need improvement. Focus your study on these areas.

• Use the Study Guide to address your knowledge gaps.

• When you’re ready and feel confident about what you’ve learned, purchase a voucher and schedule your exam.



Technical Requirements

The examinee is required to have a webcam installed on their exam workstation and reliable access to the Internet. An internet connection disruption will suspend the test session. The following are minimum technical requirements:

• A good working computer with 1 GB of RAM or higher

• A high-speed internet connection (3MBps). Wireless is acceptable; however, a wired connection is preferred

• A webcam with 640x480 video pixel resolution (a laptop camera is acceptable)

• Working speakers connected to the computer

• A microphone connected to the computer (consider a webcam with a built-in microphone)

• Flash player version 7 or higher

• Browser compatibility: IE (recommended), Firefox, Chrome, Safari



Performance Assessment

This section is only applicable for certifications that include a Performance Assessment component; such as the Canadian Certified Industrial Meat Cutter (CCIMC) – Level 1 certification.

The Performance Assessment will be conducted by trained in-house evaluators using smartphone, tablet or digital camera, (e.g. Go Pro) technology to record candidates carrying out the tasks and a digital interface to upload the videos, and complete the checklists, enter observations and auto-fill the performance summary score.

Candidates must achieve the passing score for each section of the performance evaluation for the applicable certification. Applicants successful in the Knowledge Exam will receive instructions from their In-House Evaluator and FPSC regarding the next steps for the Performance Assessment.



What Does it Take for me to Become an In-House Evaluator?

Individuals who wish to become Performance Evaluators for any certification must meet the following criteria:

• Working within the facility, may be the direct supervisor or co-worker of the candidates;

• Must have completed the online knowledge exam portion of the certification they would like to become an evaluator for;

• Must have taken the Evaluator Webinar/Course with FPSC.

• Any other applicable conditions as stated in the certification handbook.