Alberta Food Handler: Preventing contamination and allergens

All 16 questions in this test

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

1. At a temporary food stall, when must a surface be sanitized if it is used for raw and then cooked food?

   1. Only once a week during the event
   2. Only if the surface looks visibly dirty to the cook
   3. Between the raw and cooked food, and at least daily
   4. Only at the end of the whole event

2. Who should be allowed into food preparation areas, as much as practical?

   1. Family members of staff
   2. Any customer who asks
   3. Delivery drivers on break
   4. Designated food handlers

3. How should a cloth used to wipe food-contact surfaces be handled?

   1. Used to dry clean dishes after they have been sanitized
   2. Left on the counter to dry between each wipe of the day
   3. Kept in an apron pocket and used for every job in the kitchen all day
   4. Kept in sanitizing solution between uses, never for raw meat spills

4. What does the Food Code say about raw and ready-to-eat foods?

   1. Raw or unprocessed food is kept separate from ready-to-eat food
   2. They may share a cutting board if it is wiped with a dry cloth
   3. They should be mixed together to save space in the cooler
   4. They may touch as long as both are eaten the same day

5. Which is one of the priority food allergens listed in the Food Code?

   1. Apples
   2. Sesame seeds
   3. Iceberg lettuce
   4. White rice

6. How must food on a self-serve salad bar be protected?

   1. With sneeze guards and suitable serving utensils
   2. With a sign asking customers to be careful
   3. With a staff member watching from the kitchen
   4. With a fan blowing across the counter

7. A diner leaves an untouched bread roll from an open basket. Can it be served to another table?

   1. Yes, if it is warmed in the oven first
   2. Yes, because bread is a low-risk food and nobody touched it
   3. Yes, if it is served within the hour
   4. No, it was not individually packaged or protected

8. A customer returns a sealed container of potato salad to a store. May it be resold?

   1. Yes, as long as it is still sealed and within its best-before date
   2. Yes, if it is put straight back in the fridge
   3. Yes, if it is sold at a lower sale price
   4. No, only low-risk foods in unopened packages may be resold

9. A cook tastes a sauce with a spoon. What must happen before the spoon is used again?

   1. It can be rinsed in the sauce pot
   2. It must be cleaned and sanitized
   3. It can be wiped on a clean apron
   4. It can be used again by the same cook

10. When must raw vegetables be washed in potable water?

    1. Never, because washing spreads germs on the counter
    2. Only if they look dirty when they first come in the back door
    3. Only after they have been cut and plated for service
    4. Before they are cut, combined, cooked or served ready to eat

11. Which previously served item may be given to another customer?

    1. An unopened, individually wrapped package of crackers
    2. A bowl of salsa left on a table that nobody touched
    3. A plate of fries no one touched
    4. Half a jug of milk from a table

12. How can an allergen end up in food when it is not an ingredient?

    1. Cooking the food at a temperature that is far too high
    2. Serving the food on a white ceramic plate
    3. Storing the food in a cold, dark place
    4. Carry-over from equipment that was not fully cleaned

13. How must self-serve ketchup be offered at a temporary food stall?

    1. In a cup that customers can dip their food into
    2. In an open bowl, with one shared spoon for every customer
    3. In a squeeze or pump container, or one with a self-closing lid
    4. In a jar with the lid placed beside it on the table

14. Which food is NOT on the Food Code's list of priority allergens?

    1. Soy
    2. Carrots
    3. Wheat
    4. Mustard

15. How should a food handler put lettuce on a ready-to-eat sandwich?

    1. With fingers dipped in sanitizer first
    2. With clean tongs or disposable gloves
    3. With bare hands washed an hour ago
    4. With the same gloves used for raw meat

16. A customer asks whether a dish contains nuts. What does the Food Code suggest?

    1. Refuse to answer, since allergies are the customer's problem
    2. Tell them it is probably fine, without checking the recipe or any labels
    3. Provide the list of ingredients and suggest they consult their physician
    4. Remove the nuts you can see and serve the dish anyway