Alberta Food Handler Mock Exam 2

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 business is exempt from the Food Regulation's food safety training requirement?

   1. A shop that sells only food that arrives pre-packaged
   2. A sushi counter that prepares raw fish to order
   3. A pizzeria that makes dough and sauce from scratch
   4. A caterer that cooks hot meals for weddings

2. What strength of quaternary ammonium sanitizer does the Food Code allow in a three-compartment sink?

   1. Exactly 25 mg/L, at 10 °C or more
   2. Any strength the staff prefer to use
   3. At least 1,000 mg/L, at room temperature
   4. Not higher than 200 mg/L, at 45 °C or more

3. Under the Food Regulation's definition, which of these counts as food?

   1. A paper napkin
   2. Ice served in customers' drinks
   3. A prescription drug kept for staff
   4. A cleaning chemical

4. When may uninspected wild game be served in Alberta?

   1. Whenever it has been frozen for at least one week
   2. When the health authority allows it, such as for wild game dinners
   3. Never, under any circumstances or for any group
   4. Any time, as long as the hunter holds a valid Alberta hunting licence

5. May a temporary food stall at a festival handle food prepared in a vendor's home kitchen?

   1. No, except packaged low-risk home-prepared food sold by its maker
   2. Yes, if it is reheated to 60 °C before serving
   3. Yes, if the vendor has a food safety certificate
   4. Yes, any home cooking may be sold at a festival with a sign

6. 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

7. What is the minimum internal cooking temperature for fish under the Food Code?

   1. 74 °C for 2 minutes
   2. 63 °C for 4 minutes
   3. 71 °C for 15 seconds
   4. 68 °C for 15 seconds

8. Which statement about an Alberta food handling permit is correct?

   1. It lasts five years and goes with the building
   2. It never expires once it has been issued
   3. It lasts at most one year and cannot be transferred
   4. It can be sold to the next owner of the business

9. A stall at a special event does not need a permit. Do the food handling rules still apply?

   1. Yes, all food handling must still follow the Regulation
   2. Only for stalls that sell food containing meat
   3. Only if a customer complains to the health authority
   4. No, exempt operators may handle food any way they like

10. 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

11. 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

12. 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

13. At a temporary food stall, when must a surface be sanitized if it is used for raw and then cooked food?

    1. Only once a week during the event
    2. Only if the surface looks visibly dirty to the cook
    3. Between the raw and cooked food, and at least daily
    4. Only at the end of the whole event

14. Under Alberta's Food Regulation, high-risk food kept cold must be at what temperature?

    1. 0 °C exactly
    2. 10 °C or colder
    3. 4 °C or colder
    4. 7 °C or colder

15. At a temporary food stall, how must the operator check storage and cooking temperatures?

    1. By asking customers if the food is hot
    2. With probe and cold-storage thermometers
    3. By timing the food with a kitchen clock
    4. By touching the food quickly with freshly washed hands

16. 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

17. 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

18. If a cook thaws food in water, how must it be done?

    1. In the dishwasher on a short warm cycle
    2. Completely submerged under cold running water
    3. Half covered in a bowl of hot water straight from the tap
    4. In a bucket of still water left overnight

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

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

20. What is the best way to speed the cooling of a large batch of rice?

    1. Put the full hot pot in the back of the fridge
    2. Leave it covered in one deep stockpot
    3. Wrap the pot in towels to hold the heat
    4. Divide it into smaller, shallower containers

21. Which previously served item may be given to another customer?

    1. An unopened, individually wrapped package of crackers
    2. A bowl of salsa left on a table that nobody touched
    3. A plate of fries no one touched
    4. Half a jug of milk from a table

22. What must a person have before operating a commercial food establishment in Alberta?

    1. A valid food handling permit for that establishment
    2. A letter from a satisfied regular customer
    3. A food safety certificate for every cook
    4. A business licence from the federal government

23. Why must stews and other mixtures with raw meat be stirred while cooking?

    1. So the meat stays in large, even pieces
    2. So every part reaches the required temperature
    3. So the sauce does not change its colour as it heats
    4. So the dish cooks in exactly ten minutes

24. Where must a restaurant get meat that by law requires government inspection?

    1. From a neighbour's home freezer
    2. From a source subject to that inspection
    3. From a hunter, if it is very fresh
    4. From any farmer the owner knows well

25. What should staff do when a food delivery arrives?

    1. Stack it on the kitchen floor beside the stove
    2. Leave it at the back door until the end of the shift
    3. Inspect it and move acceptable items to storage quickly
    4. Sign for it without opening any of the boxes

26. 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

27. After microwaving a potentially hazardous food, what should the cook do?

    1. Serve it straight away without stirring
    2. Put it in the fridge for 10 minutes
    3. Let it stand covered for at least 2 minutes
    4. Check the temperature in one spot only, near the edge

28. Which symptom suggests a food handler may have a communicable illness that can spread through food?

    1. Diarrhea
    2. A sunburn
    3. Tired eyes
    4. A sore knee

29. Staff find mouse droppings near open bags of flour. What should happen first?

    1. Sweep the droppings away and keep using the flour
    2. Wait until the pest company's next yearly visit
    3. Inspect and throw out any contaminated food
    4. Move the flour to another shelf and say nothing

30. 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

31. How far from food handling areas must an electric insect killer be placed?

    1. Directly above the prep table
    2. At least 20 metres away
    3. At least 2 metres
    4. At least 30 centimetres

32. 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

33. How early must a temporary food stall be set up before a special event starts?

    1. Any time before it opens
    2. At least ten minutes before
    3. At least one day before
    4. At least one hour before

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

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

35. A server wakes up with vomiting and diarrhea. What should happen?

    1. She can work if she washes her hands more often
    2. She can work if she takes medicine before her shift
    3. She can work if she wears gloves for the whole shift
    4. She must tell her manager and stay away from food handling

36. Which is one of the priority food allergens listed in the Food Code?

    1. Apples
    2. Sesame seeds
    3. Iceberg lettuce
    4. White rice

37. When is a food-contact surface effectively sanitized under the Food Code?

    1. When germs are reduced by 5 log (99.999 per cent)
    2. When the surface looks shiny and smells clean
    3. When the surface feels dry to the touch
    4. When it has been wiped twice with a damp cloth and left to dry

38. 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

39. Who is responsible for making sure food handlers follow the hygiene rules?

    1. The customers who eat the food
    2. Only each food handler, acting alone
    3. The supplier who delivers food
    4. The operator of the food establishment

40. 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

41. Which wood may be used for a cutting board under the Food Code?

    1. Bamboo or any wood, as long as it is painted
    2. Hard maple or a similar hard, close-grained wood
    3. Any soft wood such as pine or spruce
    4. Plywood sealed with an ordinary coat of furniture varnish

42. Where must food and utensils be kept at a temporary food stall?

    1. In the vendor's car trunk
    2. Beside the waste bucket
    3. On a tarp on the ground
    4. Off the ground

43. 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

44. 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

45. What record must be kept about pest control?

    1. No record, as long as the pests are gone
    2. A written record of all pest control measures used
    3. A photo of every insect that staff find in the kitchen
    4. Only the pest company's phone number

46. How should a cloth used to wipe food-contact surfaces be handled?

    1. Used to dry clean dishes after they have been sanitized
    2. Left on the counter to dry between each wipe of the day
    3. Kept in an apron pocket and used for every job in the kitchen all day
    4. Kept in sanitizing solution between uses, never for raw meat spills

47. How accurate must temperature measuring devices be under the Food Code?

    1. Within ±1 °C in the operating range
    2. Accuracy does not matter if read often
    3. Within ±10 °C at any temperature
    4. Within ±5 °C in the operating range

48. What must every refrigerator and hot-holding unit in a commercial kitchen have?

    1. A glass door
    2. A digital clock
    3. An accurate thermometer
    4. A lock and key

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

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

50. 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