Alberta Food Handler Mock Exam 3

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. 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

2. What must a commercial kitchen have so food handlers can wash their hands?

   1. Enough handwashing stations, placed for easy access
   2. One shared sink used for dishes and hands
   3. A staff washroom on another floor of the building
   4. A single bottle of hand sanitizer at the door

3. A café has 4 food handlers on shift. Who must hold a food safety certificate under Alberta's Food Regulation?

   1. No one, because there are fewer than ten staff
   2. Every one of the four food handlers on shift
   3. At least one person with care and control of the café
   4. Only the owner, even if the owner is never on the premises

4. Which delivered item should be rejected?

   1. A bag of flour with a clear best-before date
   2. A case of milk delivered cold at 3 °C
   3. A box of crackers with its label facing up
   4. A can that is badly dented or bulging

5. A salad was prepared and cooled to be served cold later. Where must it be held?

   1. In a hot-holding unit at 60 °C
   2. At room temperature to keep it crisp
   3. At 10 °C, since it is only vegetables
   4. At 4 °C or colder until it is served

6. How long must seafood tags be kept after the product is used?

   1. At least 30 days
   2. At least 90 days
   3. At least 7 days
   4. Until the end of the shift

7. Fish will be served raw as sushi. How must it be frozen to destroy parasites?

   1. At 0 °C for 24 hours
   2. At −10 °C for 12 hours
   3. At −20 °C or below for 7 days
   4. At −5 °C for 2 days

8. Which of these is listed as a medium-risk food in the Food Code?

   1. Raw chicken
   2. Dry cereal
   3. Soft cheese
   4. Saltines

9. 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

10. 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

11. 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

12. 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

13. Who approves the food safety courses that meet section 31 of the Food Regulation?

    1. Any private school that teaches cooking
    2. Each restaurant owner, for their own staff, using their own test
    3. The Canadian Food Inspection Agency only
    4. Alberta's Minister of Primary and Preventative Health Services

14. 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

15. How can staff check that a dishwasher's chemical sanitizer is at the right strength?

    1. Look at the colour of the dishes
    2. Smell the water after each cycle to judge its strength
    3. Use sanitizer test strips and keep records
    4. Taste a drop of the rinse water

16. A sales rep visits the kitchen. Which rule applies to him?

    1. He may enter only if he removes his shoes first
    2. He may handle food if he is only in the kitchen for a few minutes
    3. He follows the same hygiene and dress rules as food handlers
    4. No rules apply, because he is not an employee

17. 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

18. 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

19. 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

20. 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

21. How should sanitized utensils be dried?

    1. Air-dried
    2. Blown with a hair dryer
    3. Dried with a tea towel
    4. Dried on an apron

22. Under the Food Regulation, which is an example of contamination?

    1. A sandwich that has been cut into four pieces
    2. Soup served in a large bowl
    3. Insect parts found in a bag of flour
    4. Bread placed in a paper bag

23. 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

24. Which of these is a potentially hazardous food under Alberta's Food Code?

    1. Unopened canned soup
    2. Cooked chicken
    3. Peanut butter
    4. Dry crackers

25. 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

26. 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

27. In a three-compartment sink, what is the second sink used for?

    1. Rinsing in clean water at 45 °C or hotter
    2. Soaking dishes in cold, soapy water
    3. Sanitizing in very hot water at 90 °C
    4. Storing clean dishes until service

28. 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

29. If thawed parts of food rise above 4 °C, what is the maximum total time allowed above 4 °C?

    1. 2 days, if it is stored in a sealed bag
    2. 8 hours, as long as the food is fully cooked before serving
    3. There is no limit if the food is cooked
    4. 4 hours, including preparation and cooling

30. What kind of food-contact surfaces does the Food Regulation require?

    1. Porous wood so food does not slide
    2. Any material, if covered with a cloth
    3. Decorative materials, as long as they look attractive
    4. Durable, easily cleanable and suitable for their purpose

31. A restaurant wants to renovate its kitchen. What must happen first?

    1. The staff must retake their food safety course
    2. The menu must be sent to the city for review
    3. Nothing, as long as the work is done after hours
    4. The plans must be approved by a health inspector

32. What must the label on low-risk home-prepared food state?

    1. Only the price and the weight of the product
    2. That it was made in an uninspected home kitchen and is not for resale
    3. That it was approved by Alberta Health Services
    4. The calorie count, a best-before date and a government inspection number

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

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

34. Who should eradicate an uncontrolled pest problem using chemicals?

    1. The head cook during service
    2. A certified pest control operator
    3. The newest employee on shift
    4. A customer who offers to help

35. When may a customer's dog be on a restaurant's patio?

    1. When it does not pass through an indoor food area and is restrained
    2. Whenever the owner promises it will behave well
    3. Only if the dog is smaller than a certain weight limit
    4. Only on weekends, when the patio is less busy

36. Who is AHS's Food Safety Alberta Certification course mainly intended for?

    1. Delivery drivers who never touch open food
    2. Children in elementary school who are taking cooking classes
    3. Farmers who sell only whole raw vegetables
    4. Owners, managers and supervisors of food businesses

37. A busy restaurant has 9 food handlers working. What does the Food Regulation require?

    1. Every cook certified, but not the servers
    2. One certificate posted, with nobody certified on site
    3. A certified person reachable by phone off site
    4. A certified manager or supervisor present at the time

38. 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

39. Which extra handwashing step does the Food Code recommend, especially after using the washroom?

    1. Rub the hands with flour to absorb the moisture
    2. Dry the hands on a shared cloth towel that is always kept beside the sink
    3. Rinse the hands in the dish sanitizer instead of soap
    4. Use a nailbrush and clean between the fingers and at the fingertips

40. A restaurant serves raw oysters and steak tartare. What should it do?

    1. Notify customers of the increased health risk
    2. Cook them lightly without telling customers
    3. Serve them only to customers over age 65
    4. Nothing extra, since raw foods are always safe

41. 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

42. 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

43. 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

44. A plastic cutting board has deep scratches that cannot be cleaned. What should be done?

    1. Cover the scratches with tape
    2. Resurface it, or throw it out if it cannot be resurfaced
    3. Wash it in cold water only
    4. Keep using it, but only for cutting raw meat and poultry

45. How must a large pot of cooked chili be cooled for refrigerated storage?

    1. From 60 °C to 20 °C within 2 hours, then to 4 °C within 4 more
    2. From 60 °C to 4 °C within 12 hours in any way at all
    3. Left on the stove to cool slowly overnight before storing
    4. From 60 °C to 20 °C within 6 hours, then into the freezer

46. 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

47. What must a commercial food establishment's written sanitation procedures include?

    1. Every cleaning and sanitizing agent used, with its concentration
    2. The brand names of all the food products that the kitchen buys
    3. The work schedule and wages of each employee
    4. A map of the dining room and seating plan

48. Which foods does the Food Code specifically say must come from approved sources?

    1. Meat, poultry, fish, eggs, milk and sealed canned foods
    2. Only the bread and pastries that are baked fresh each morning
    3. Only spices and herbs grown in other countries
    4. Only bottled water and soft drinks sold cold

49. What freezer temperature does the Food Code give to maintain the quality of frozen food?

    1. −18 °C or colder
    2. −8 °C or colder
    3. −2 °C or colder
    4. −40 °C or colder

50. Which kitchen process does the Food Code identify as a known contributor to foodborne illness?

    1. Labelling containers with the date made
    2. Serving food on plates warmed in an oven
    3. Washing produce in clean running water
    4. Cooling large batches of food in bulk