Alberta Food Handler Mock Exam 1

All 50 questions in this test

Every question and its answer choices. The correct answers and explanations appear when you take the test above.

1. Which home-canned foods may a bed and breakfast serve to guests?

   1. Home-canned meats, if heated thoroughly
   2. Any home-canned food made by the owner
   3. Only jam, jelly and pickles
   4. Home-canned soups, if labelled with a date

2. Below what water activity is a food not considered potentially hazardous?

   1. 0.98
   2. 0.85
   3. 1.50
   4. 4.60

3. Which food is NOT on the Food Code's list of priority allergens?

   1. Soy
   2. Carrots
   3. Wheat
   4. Mustard

4. How long should invoices and lot codes for delivered food be kept?

   1. 1 year
   2. 90 days
   3. 7 days
   4. 30 days

5. Frozen foods must be kept at or below what temperature to stay safe?

   1. 10 °C
   2. 4 °C
   3. 7 °C
   4. 0 °C

6. At what temperature must seafood be stored under the Food Code?

   1. 10 °C
   2. 3.3 °C
   3. 7 °C
   4. 5 °C

7. For how long should food handlers rub their lathered hands and arms when washing?

   1. At least 5 seconds
   2. At least 20 seconds
   3. At least 10 seconds
   4. About 2 seconds

8. When must raw vegetables be washed in potable water?

   1. Never, because washing spreads germs on the counter
   2. Only if they look dirty when they first come in the back door
   3. Only after they have been cut and plated for service
   4. Before they are cut, combined, cooked or served ready to eat

9. According to the Food Code, which practice is consistently one of the leading causes of foodborne illness?

   1. Using too much salt in recipes
   2. Storing dry goods off the floor
   3. Taking too long to cool cooked food
   4. Serving food on cold plates

10. Under the Food Code, where should toxic substances such as cleaners be kept?

    1. In the walk-in cooler beside the dairy products
    2. In a compartment separate from food, surfaces and utensils
    3. On the same shelf as the dry goods, as long as the lids are on
    4. Under the sink where food is washed and prepared

11. What must a handwashing station include, by definition in the Food Regulation?

    1. Running water and a single bar of soap shared by everyone
    2. Cold water only, plus a hand sanitizer pump
    3. Hot and cold running water, soap, and single-use towels or a dryer
    4. A bucket of water and a shared cloth towel

12. What utensils should a temporary food stall give to its customers?

    1. Single-service utensils, unless another option is approved
    2. Utensils that customers bring from home
    3. Metal forks rinsed in a bucket between customers
    4. Wooden spoons washed once at the end of each day of the event

13. What minimum internal temperature does the Food Code give for cooking eggs?

    1. 63 °C for 15 seconds
    2. 82 °C for 15 seconds
    3. 74 °C for 2 minutes
    4. 54 °C for 1 minute

14. Which is a safe way to thaw frozen raw chicken under the Food Code?

    1. In the sun on the back step of the kitchen
    2. In the refrigerator at 4 °C or colder
    3. On the counter overnight at room temperature
    4. In a sink of warm, still water for the day

15. How must cleaning chemicals be stored in a food establishment?

    1. In labelled, non-food containers away from food
    2. In empty juice bottles kept on the prep counter
    3. In unlabelled spray bottles near the grill
    4. On the shelf above the open food bins

16. Under Alberta's Food Regulation, who counts as a food handler?

    1. Only the cooks who prepare raw meat and poultry
    2. Anyone who handles food, utensils or equipment
    3. Only staff who hold a certificate
    4. Only the owner of the business

17. A cook returns after a diagnosed reportable illness. What does the Food Code recommend?

    1. A negative result from a home test kit only
    2. A note from a co-worker saying she looks well
    3. Written clearance from the treating physician
    4. Nothing, once she has been away for one day

18. How many times may a single-service utensil, such as a plastic fork, be used?

    1. Twice
    2. Until it breaks
    3. For one full shift
    4. Once

19. How must a cleaning chemical be used in a food establishment?

    1. As the newest staff member prefers
    2. Mixed with other cleaners for power
    3. As the manufacturer's label directs
    4. Mixed stronger than the label says

20. A food truck operates in several Alberta cities. What does its permit cover?

    1. Only within 50 kilometres of home
    2. Only the city where it was issued
    3. It is valid across the province
    4. Only on the days printed on it

21. Where does the Food Regulation forbid food handlers to smoke?

    1. Anywhere outdoors
    2. At home after work
    3. In a food area
    4. In their own car

22. Which animal must an operator allow inside a restaurant, as the law gives its handler rights?

    1. A service animal
    2. Any small dog
    3. A pet cat
    4. A pet parrot

23. Food cooked and cooled once is reheated for immediate service. What applies?

    1. It must always be reheated to 82 °C or higher before it is served
    2. It may be served at any temperature with no time limit
    3. It may be served if it spent no more than 2 hours between 4 °C and 60 °C
    4. It may never be served once it has been cooled

24. Ice was used to chill the outside of drink cans in a cooler. May it be added to a drink?

    1. Yes, if it was made from tap water
    2. Yes, if it is scooped with a clean glass
    3. Yes, if the cans were sealed the whole time
    4. No, ice used for chilling containers is not food

25. How large must a stall's waste water holding tank be?

    1. Any size, if it is emptied every day
    2. At least 50% of the potable water supply
    3. Exactly the same size as one jug of water
    4. At least 110% of the potable water supply

26. Hot food held for service must stay at what temperature?

    1. 50 °C or hotter
    2. 40 °C or hotter
    3. 45 °C or hotter
    4. 60 °C or hotter

27. When sanitizing with hot water in the third sink, what is required?

    1. At least 100 °C for at least 10 minutes
    2. At least 45 °C for at least 10 seconds
    3. At least 60 °C for at least 30 seconds
    4. At least 77 °C for at least 2 minutes

28. A festival runs for 5 days. What extra does a food stall need beyond a one-day event?

    1. A permit from the federal government for each day
    2. A second cashier and a larger menu board at the front
    3. Plumbed water, hot water and a sink to wash, rinse and sanitize utensils
    4. Nothing extra at all, because the same rules apply to events of every length

29. How must a commercial food establishment be built with respect to pests?

    1. With open vents for fresh air flow
    2. Constructed to control the entry of pests
    3. With doors kept open in summer
    4. With gaps under doors for drainage

30. A prep cook finishes cutting raw chicken and moves to making salads. What should he do with his apron?

    1. Turn the apron around so the clean side faces out
    2. Remove the soiled apron before the ready-to-eat work
    3. Wipe the apron with a damp cloth and carry on
    4. Keep the apron on, since it protects his clothes

31. A restaurant stores boxes of holiday decorations. Where should they be kept?

    1. Separately from food and food areas
    2. Under the prep table next to the flour
    3. In the walk-in cooler with the produce
    4. On the shelf above the salad station

32. When may the health authority suspend a food handling permit?

    1. For unsanitary conditions or any breach, even without a prosecution
    2. Only at the end of the permit's one-year term
    3. Only after a court has convicted the operator of an offence
    4. Only if a customer has become ill and filed a lawsuit

33. Why can reheated food support germs more easily than raw food?

    1. Reheated food is always stored in plastic containers
    2. Reheating adds new germs from the hot air in the oven
    3. Cooking killed the spoilage bacteria that compete with pathogens
    4. Raw food always contains more nutrients for germs to feed on

34. A cook tastes a sauce with a spoon. What must happen before the spoon is used again?

    1. It can be rinsed in the sauce pot
    2. It must be cleaned and sanitized
    3. It can be wiped on a clean apron
    4. It can be used again by the same cook

35. At what temperature must whole raw shell eggs be stored?

    1. 7 °C or colder
    2. 12 °C or colder
    3. 4 °C or colder
    4. Room temperature

36. A casserole contains chicken, eggs and cheese. To what temperature must it be cooked?

    1. 63 °C for at least 15 seconds
    2. 54 °C for at least 1 hour
    3. 60 °C for at least 2 minutes
    4. 74 °C for at least 15 seconds

37. Food Code temperatures refer to which temperature of the food?

    1. The surface temperature of the container
    2. The internal temperature, unless the food is frozen
    3. The temperature of the air inside the fridge or freezer
    4. The temperature shown on the oven dial

38. A café wants to buy a neighbour's homemade jam to sell at its counter. Is this allowed?

    1. No, low-risk home-prepared food may not be resold
    2. Yes, if the jam jars are properly sealed
    3. Yes, as long as the café adds its own label to each jar
    4. Yes, if the jam is kept in the fridge

39. Under the Food Code, which situation means a worker is generally considered to have a communicable disease?

    1. Feeling tired after a double shift
    2. Having a mild sunburn from spending the weekend at the lake
    3. Having a seasonal pollen allergy
    4. Living with someone diagnosed with a communicable disease

40. Which detail should pest control documentation include?

    1. The price of the last food delivery
    2. The chemicals used and the concentrations applied
    3. The colour of the bait station lids
    4. The names of the customers who happened to see a pest

41. How can an allergen end up in food when it is not an ingredient?

    1. Cooking the food at a temperature that is far too high
    2. Serving the food on a white ceramic plate
    3. Storing the food in a cold, dark place
    4. Carry-over from equipment that was not fully cleaned

42. A customer returns a sealed container of potato salad to a store. May it be resold?

    1. Yes, as long as it is still sealed and within its best-before date
    2. Yes, if it is put straight back in the fridge
    3. Yes, if it is sold at a lower sale price
    4. No, only low-risk foods in unopened packages may be resold

43. Who must the organizer of a community organization function notify?

    1. The local fire department only
    2. Every guest by registered mail
    3. The regional health authority
    4. The Canada Revenue Agency

44. When must a food handler wash their hands?

    1. Only when customers watch
    2. Only at the end of the day
    3. Only before going on break
    4. After using the washroom

45. A cook offers a restaurant pies she baked in her home kitchen. Can the restaurant serve them?

    1. Yes, if the pies are kept in the fridge
    2. Yes, if the cook has a food safety certificate
    3. No, food made in a private home cannot be used
    4. Yes, if the pies are sold at a discount

46. Which unpasteurized product does the Food Code list as high-risk?

    1. Hard candy
    2. Apple cider
    3. Dry pasta
    4. Table salt

47. What kind of water may come into contact with food?

    1. Only potable (drinking) water
    2. Rainwater from a clean barrel
    3. Water from a nearby creek
    4. Any water that looks clear

48. What is the minimum handwashing set-up at a temporary food stall?

    1. A bottle of drinking water that staff share to rinse their hands
    2. A jug with a turnable spout over a waste bucket, soap and paper towels
    3. A bucket of water that all staff dip their hands into
    4. A damp cloth kept in a sealed bag for wiping hands

49. What should anyone entering a food preparation area wear on their head?

    1. Nothing at all, as long as their hair is short
    2. A hair restraint such as a hat or hair net
    3. A cap only during the lunch rush
    4. A headband only when serving

50. What is the difference between cleaning and sanitizing?

    1. Cleaning removes soil; sanitizing cuts germs to a safe level
    2. They are two names for exactly the same step
    3. Cleaning is done weekly; sanitizing only yearly
    4. Sanitizing removes grease and stains; cleaning is what kills the germs