MAPAQ Food Handler Mock Exam 5

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 temperature for holding food served hot?

   1. 45 °C
   2. 100 °C
   3. 50 °C
   4. 60 °C

2. 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

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 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

5. An employee has visible jaundice. How long must she be kept off work?

   1. Until 48 hours after the symptoms have ended
   2. No removal is needed if she feels well enough
   3. For one day, then back to regular duties
   4. Until one week after the illness began

6. 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

7. 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

8. A blind customer enters the dining room with a guide dog. What does the guide say?

   1. The dog may go only into the kitchen, not the dining room
   2. The dog must wait outside the restaurant door
   3. The customer must be seated on the outdoor patio
   4. The customer may be accompanied by the service dog

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

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

10. Which precaution does the guide recommend for meat used in tartare?

    1. Grind it finely in a food processor
    2. Keep it at room temperature
    3. Trim a thin layer off the outside
    4. Soak it in water for an hour

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. Which subject is part of the food handler training content set by law?

    1. Setting menu prices
    2. Social media marketing
    3. Food labelling
    4. Staff schedule management

13. 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

14. For which foods is a durable life date mandatory on the label?

    1. Imported foods only, whatever their shelf life
    2. All foods with no exception, even canned goods
    3. Foods with a shelf life of 90 days or less
    4. Frozen foods only, because they keep a long time

15. A cook is making ham sandwiches. Which practice follows the guide?

    1. Take out all the ham needed for the day when opening
    2. Leave the ham on the counter until closing time
    3. Take out only what is needed and put the rest away right away
    4. Keep the ham next to the oven to save time between orders

16. 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

17. What should be offered to customers who want water during a boil-water advisory?

    1. Lukewarm network water
    2. Filtered tap water
    3. Tap water with ice
    4. Bottled water

18. 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

19. Can ground meat be used to make a tartare?

    1. Yes, if it is very fresh and bought the same day
    2. Yes, if it is well salted and seasoned
    3. No, ground meat must be well cooked
    4. Yes, if it was frozen first for a few days

20. 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

21. Why must equipment be able to be taken apart?

    1. So it takes up less storage space in the summer
    2. So its parts can be swapped for a new colour
    3. So it is easier to sell when the business closes
    4. So it can be cleaned, sanitized and inspected

22. 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

23. 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

24. Under what condition can sushi rice be kept at room temperature?

    1. If it is made with brown rice instead of white rice
    2. If it is covered with a clean damp cloth all day
    3. If acidified to pH 4.2 and held no more than 16 hours
    4. If it is all served within 48 hours of cooking

25. Gloves used to handle food must not be made of which material?

    1. Vinyl
    2. Polyethylene
    3. Nitrile
    4. Latex