MAPAQ Food Handler Mock Exam 3

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 of these operators is exempt from mandatory food hygiene and safety training?

   1. A restaurant open only in summer
   2. A grocery store selling prepared dishes
   3. One organizing a short special event
   4. A caterer preparing meals at home

2. 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

3. How does the 3.5-hour short session differ from food handler training?

   1. It leads to a manager certificate
   2. It has no exam
   3. It must be repeated every year
   4. It is offered only in English

4. Which ministry should be contacted to report foodborne illness linked to an establishment?

   1. The Ministry of Education, through the school boards
   2. Revenu Québec, through its business services
   3. The Ministry of Transport, through its road safety branch
   4. The Ministry of Agriculture, Fisheries and Food (MAPAQ)

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

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

6. A delivery person wants to bring crates straight into the preparation area. What does the guide say?

   1. Delivery people should not enter the preparation area
   2. It is allowed as long as he wears a clean apron
   3. It is allowed if he knows the kitchen staff well
   4. It is allowed if he is in a hurry to finish his route

7. Which method helps cool a large pot of sauce quickly?

   1. Seal it tightly and leave it on the stove
   2. Let it cool on the counter overnight
   3. Put the whole pot in the freezer without stirring
   4. Divide it into shallow containers

8. 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

9. A dishwasher only washes dishes and utensils. Does food handler training apply to this worker?

   1. No, the training covers only the restaurant's managers
   2. No, the training covers only the cooks in the kitchen
   3. Only if the dishwasher works more than 30 hours a week
   4. Yes, it covers those who clean food-contact equipment

10. To kill parasites, how must most fish for sushi be treated before preparation?

    1. Refrigerated 24 hours at 4 °C
    2. Rinsed in salt water for an hour
    3. Frozen at -20 °C for at least 7 days
    4. Marinated in lemon juice

11. A grocery store packages a chilled prepared dish on site. Which storage labelling is acceptable?

    1. "Best before" plus "Keep refrigerated"
    2. Only the date the recipe was created
    3. Only the cook's name
    4. Only the price and weight

12. For manual heat sanitizing, what water temperature and time are needed?

    1. At least 77 °C for at least 30 seconds
    2. At least 100 °C for a full 5 minutes
    3. At least 60 °C for 5 seconds
    4. At least 43 °C for 10 seconds

13. What minimum internal temperature must ground beef patties reach?

    1. 63 °C
    2. 71 °C
    3. 68 °C
    4. 82 °C

14. Lettuce is cut on a board just used for raw chicken. What type of contamination is this?

    1. Chemical contamination
    2. Direct contamination from soil
    3. Cross-contamination
    4. None, if the board is dry

15. What is the maximum time for cooked food to drop from 60 °C to 21 °C?

    1. 6 hours
    2. 2 hours
    3. 4 hours
    4. 30 minutes

16. Which record tracks trained staff members?

    1. The register of regular customers and their orders
    2. The register of noise complaints from the neighbours
    3. The payroll register kept by the accountant
    4. The register of staff trained in food hygiene and safety

17. When must gloves be changed?

    1. Never, since they can be washed just like hands
    2. After handling raw food and before cooked food
    3. Only once, at the end of the work shift
    4. Only if there is a visible hole or tear in them

18. Which record relates to meats used to make ground meat?

    1. The register of meats used to prepare ground meat
    2. The washroom cleaning register posted by the door
    3. The pasteurization register for dairy products
    4. The register of vegetable suppliers and their invoices

19. 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

20. 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

21. 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

22. During a boil-water advisory, how long must water be boiled to use as substitute water?

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

23. 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

24. PHF are handled at room temperature. How often should surfaces be cleaned and sanitized?

    1. Every 24 hours
    2. Once a week
    3. Only at closing
    4. Every 4 hours

25. Is a non-potentially hazardous food completely risk-free?

    1. No, once contaminated it can carry pathogens
    2. Yes, as long as it stays at room temperature
    3. Yes, it can never make anyone sick
    4. No, it always becomes a PHF once opened