MAPAQ Food Handler Mock Exam 1

All 25 questions in this test

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

1. What is the minimum height above the floor for fixed storage shelving?

   1. 30 cm
   2. 2 cm
   3. 10 cm
   4. 1 m

2. What is a healthy carrier?

   1. A food with no bacteria at all
   2. An employee who never gets sick
   3. A person who carries pathogens without symptoms
   4. A person vaccinated against all diseases

3. What condition applies to eggs received by an establishment?

   1. They must be washed on site
   2. They must be graded
   3. They must come from an organic farm
   4. They must be brown

4. After microwave cooking, how long should you wait before checking the food reached 74 °C throughout?

   1. Two minutes
   2. One hour
   3. Ten minutes
   4. Ten seconds

5. A cook's moustache extends past the corners of his mouth. What must he do?

   1. Nothing, only beards are covered
   2. Wear longer gloves
   3. Wear a beard cover
   4. Shave before every shift

6. How long must a trained person's name stay on the register after they leave the establishment?

   1. 6 months
   2. 5 years
   3. 1 month
   4. 12 months

7. What minimum internal temperature is required for pork chops or a pork roast?

   1. 82 °C
   2. 71 °C
   3. 63 °C
   4. 60 °C

8. Dry goods sit on a wheeled rack that can be moved for cleaning. How high above the floor must that movable rack be?

   1. 15 cm
   2. 8 cm
   3. 2 cm
   4. 50 cm

9. A utensil falls on the floor during service. What should you do?

   1. Put it back, it only touched the floor
   2. Wipe it on your apron and keep going
   3. Rinse it quickly in cold water
   4. Send it to be washed before using it again

10. Foodborne illness can be caused by which of these?

    1. Only by bacteria that grow on meat
    2. A virus, bacterium, parasite or chemical
    3. Only by food past its best-before date
    4. Only by food imported from abroad

11. What must an indoor garbage bin have?

    1. It must have no lid to avoid odours
    2. It must be cardboard so it can be thrown out
    3. It must be leak-proof, rigid and lidded
    4. It must be open so it fills faster

12. What minimum internal temperature must a whole bird reach?

    1. 71 °C
    2. 63 °C
    3. 82 °C
    4. 74 °C

13. Why should a roast not be thawed at room temperature?

    1. The surface sits too long at temperatures that favour pathogens
    2. The centre of the roast cooks before the outer surface does
    3. The roast loses its flavour and colour when thawed slowly
    4. The roast absorbs too much humidity from the room air

14. Under which regulation are some records mandatory?

    1. The Highway Safety Code
    2. The occupational health regulation
    3. The Regulation respecting food
    4. The Civil Code of Québec

15. During a boil-water advisory, what should be done with coffee and drink machines connected to the network?

    1. Shut them down until the advisory is lifted
    2. Use them if the water comes out hot
    3. Rinse them once, then use them
    4. Use them for staff only

16. Why should brushes and wiping cloths be replaced regularly?

    1. They can become a source of contamination
    2. Buying new ones costs less than washing old ones
    3. They become too soft to scrub off stuck-on food
    4. They fade and look worn after a few weeks of use

17. What kind of surface must equipment and utensils have?

    1. Rough, so food does not slide off during cutting
    2. Porous, so it holds cooking oil better
    3. Painted brightly, so it is easy to spot
    4. Smooth, non-absorbent and free of cracks

18. Which symptom is typical of foodborne illness?

    1. Ankle pain
    2. Abdominal cramps and diarrhea
    3. A rash on the knees only
    4. A dry cough with no fever

19. A piece of glass found in a salad is which type of hazard?

    1. A chemical hazard
    2. A biological hazard
    3. A physical hazard
    4. An allergen hazard

20. Who must provide another source of drinking water during a boil-water advisory?

    1. The municipality, delivered to the business
    2. The establishment's operator
    3. The food supplier
    4. Each employee, for their own use

21. A customer believes they got sick after a restaurant meal. Where can they complain?

    1. Only to their own insurance company
    2. To MAPAQ, online or at 1 800 463-5023
    3. Only to the municipal police department
    4. Only to the restaurant owner, in person

22. An employee passed FOODSAFE Level 1 in British Columbia. What must she do for it to count in Quebec?

    1. Have a notary translate her certificate
    2. Retake the full six-hour training
    3. Pay an equivalency fee to MAPAQ
    4. Nothing, it is already recognized as equivalent

23. According to the guide, what almost always causes foodborne illness?

    1. Food bought on sale close to its best-before date
    2. Food imported from another country without inspection
    3. An undiagnosed allergy in the customer who ate it
    4. An improper preparation or storage method

24. How long must the measures for a water advisory stay in place?

    1. Until the tap water looks clear and smells normal
    2. Exactly 24 hours after the advisory is announced
    3. One week, after which normal use can resume
    4. Until the authorities lift the advisory

25. Raw meat juice drips directly onto a cake in the fridge. What type of contamination is this?

    1. Direct contamination
    2. Cross-contamination by hands
    3. Harmless contamination
    4. Physical contamination