MAPAQ Food Handler Mock Exam 4

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. 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

2. 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

3. 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

4. How should garbage be stored outside the building?

   1. In clean, closed, leak-proof containers animals cannot reach
   2. On the ground in the yard, picked up once a month
   3. In open bags piled by the back door until pickup
   4. In stacked cardboard boxes behind the building

5. What is the maximum time for internal temperature to drop from 60 °C to 4 °C?

   1. 24 hours
   2. 12 hours
   3. 2 hours
   4. 6 hours

6. In what order must the ingredient list be given?

   1. In decreasing order of quantity
   2. In order of ingredient price
   3. In alphabetical order
   4. In increasing order of quantity

7. 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

8. How long is the "Food handler" certificate valid?

   1. Two years
   2. Five years
   3. For life
   4. Until you leave your current employer

9. Besides priority allergens, which substances must also be declared on the label?

   1. Gluten sources and sulphites
   2. Natural colourings and flavours
   3. Salt and sugar content
   4. Added vitamins and minerals

10. Where should insecticides and rodent products be stored?

    1. Under the preparation sink, next to the soap
    2. In the fridge, tightly closed and labelled
    3. On the spice shelves, where they are easy to find
    4. In a safe place, never in contact with food

11. 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

12. What temperature must the heat-sanitizing rinse of a dishwasher reach?

    1. 82 °C or more
    2. 60 °C
    3. 43 °C
    4. 71 °C

13. 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

14. 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

15. 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

16. Where must storage, preparation and cleaning records be kept?

    1. On site, available to staff and inspectors
    2. At the MAPAQ regional office closest to the business
    3. At the office of the company's outside accountant
    4. At the owner's home, in a locked filing cabinet

17. Where must dairy products used in an establishment come from?

    1. Any dairy farm, even without a permit
    2. A public market, with no requirement
    3. A private person who makes cheese
    4. A legally recognized dairy plant

18. Why should a thawed potentially hazardous food not be refrozen?

    1. It would take up too much space in the establishment's freezer
    2. It would lose all of its vitamins and minerals in the freezer
    3. It would become too hard to cut once it is frozen a second time
    4. Freezing does not kill micro-organisms, which will be more numerous

19. 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

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

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

21. Why must light fixtures be protected in preparation areas?

    1. To make the lighting dimmer during the night shift
    2. To keep broken pieces from falling into food
    3. To lower the establishment's energy consumption
    4. To decorate the kitchen and match the dining room

22. What is the maximum time allowed for reheating?

    1. Under 6 hours
    2. There is no limit
    3. Under 2 hours
    4. Under 12 hours

23. 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

24. What is the maximum storage temperature for frozen food?

    1. -5 °C
    2. -10 °C
    3. -18 °C
    4. 0 °C

25. 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