MAPAQ Food Handler Mock Exam 2

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. Which certificate must the person named responsible for food hygiene and safety control hold?

   1. A restaurant permit issued by the municipality
   2. A college diploma in dietetic techniques
   3. The "Food handler" certificate only
   4. The "Food establishment manager" certificate

2. Can cold soup be reheated directly in the soup well at the service counter?

   1. Yes, as long as it is stirred every now and then
   2. Yes, if the soup is served within the hour
   3. No, hot-holding equipment must not be used for reheating
   4. Yes, if the soup well is set to its highest setting

3. What minimum temperature must the establishment's hot water reach?

   1. 40 °C
   2. 82 °C
   3. 50 °C
   4. 60 °C

4. Under a do-not-consume advisory, is network water safe once boiled?

   1. Yes, after ten minutes of boiling
   2. No, it stays unsafe even when boiled
   3. Yes, if chlorine is added
   4. Yes, after one minute of boiling

5. How should foods with allergens be stored relative to allergen-free foods?

   1. Below the allergen-free foods
   2. Mixed in the same container
   3. Above the allergen-free foods
   4. With no special precaution

6. 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

7. What statement must meat sold after thawing carry?

   1. "Ready to eat"
   2. "Organic product"
   3. "Fresh today"
   4. "Previously frozen"

8. What temperature range is the danger zone?

   1. Between 0 °C and 21 °C
   2. Between -18 °C and 4 °C
   3. Between 10 °C and 40 °C
   4. Between 4 °C and 60 °C

9. 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

10. Which detail must appear in the operator's training register?

    1. The total number of people assigned to food preparation
    2. The responsible person's social insurance number
    3. The exam score of each employee
    4. The hourly wage of each trained employee

11. Which thawing method is safe for a potentially hazardous food?

    1. In a sink of still lukewarm water
    2. Next to the fryer to speed it up
    3. On the counter overnight
    4. In the refrigerator

12. Where must meat used in a food establishment come from?

    1. Any supplier who can provide a proper invoice
    2. A nearby farm that slaughters its own animals
    3. A provincial or federal slaughterhouse under permanent inspection
    4. A hunter who sells game meat to restaurants

13. An establishment uses an artesian well. How often must the water be tested?

    1. Once every five years
    2. Once a month
    3. Twice a year
    4. Only at opening

14. According to quebec.ca, which group risks more serious effects from foodborne illness?

    1. Adults aged 30 to 40
    2. Healthy athletes
    3. Teenagers aged 15 to 18
    4. Children aged 5 and under

15. 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

16. What must every fridge, freezer or hot-holding unit have?

    1. An automatic shut-off timer
    2. A bright interior light
    3. A key lock on the door
    4. A reliable, calibrated thermometer

17. A cook wants to taste his sauce. Which practice is correct?

    1. Taste it with clean fingers, since hands were washed
    2. Use a spoon once, then send it to be washed
    3. Reuse the same tasting spoon after wiping it on a cloth
    4. Taste it with the serving ladle, then stir the sauce

18. Why should a refrigerated display counter not be overloaded?

    1. So customers can see the prices
    2. So cold air can circulate
    3. To avoid scratching the shelves
    4. To lower the electricity bill

19. In what order are cleaning and sanitizing done?

    1. Sanitize only, with no cleaning
    2. Clean first, then sanitize
    3. Both at once with a single product
    4. Sanitize first, then clean

20. 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

21. 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

22. What minimum internal temperature must a piece of fish reach?

    1. 55 °C
    2. 63 °C
    3. 82 °C
    4. 70 °C

23. Sanitizer residue left on a cutting board is which type of hazard?

    1. A negligible hazard
    2. A chemical hazard
    3. A biological hazard
    4. A physical hazard

24. Which documents should be kept to show where food came from?

    1. Schedules of the kitchen staff by week
    2. Receipts given to customers at the till
    3. A supplier register and purchase invoices
    4. Menus used over the previous years

25. What should you do with a probe thermometer between food readings?

    1. Put it back in your pocket
    2. Wipe it on your apron
    3. Rinse it in cold water only
    4. Clean and sanitize it