Alberta Food Handler: Pests, premises and equipment

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. How far from food handling areas must an electric insect killer be placed?

   1. Directly above the prep table
   2. At least 20 metres away
   3. At least 2 metres
   4. At least 30 centimetres

2. Which detail should pest control documentation include?

   1. The price of the last food delivery
   2. The chemicals used and the concentrations applied
   3. The colour of the bait station lids
   4. The names of the customers who happened to see a pest

3. How often should garbage generally be removed from a food establishment?

   1. Daily
   2. Monthly
   3. Weekly
   4. Only when full

4. What must a commercial kitchen have so food handlers can wash their hands?

   1. Enough handwashing stations, placed for easy access
   2. One shared sink used for dishes and hands
   3. A staff washroom on another floor of the building
   4. A single bottle of hand sanitizer at the door

5. Which animal must an operator allow inside a restaurant, as the law gives its handler rights?

   1. A service animal
   2. Any small dog
   3. A pet cat
   4. A pet parrot

6. Staff find mouse droppings near open bags of flour. What should happen first?

   1. Sweep the droppings away and keep using the flour
   2. Wait until the pest company's next yearly visit
   3. Inspect and throw out any contaminated food
   4. Move the flour to another shelf and say nothing

7. Which supply must a commercial food establishment have before it opens?

   1. A backup supply of bottled water and nothing else
   2. Hot and cold running water that is safe to drink
   3. Water carried in from a nearby river
   4. Cold water only, for washing produce

8. Who should eradicate an uncontrolled pest problem using chemicals?

   1. The head cook during service
   2. A certified pest control operator
   3. The newest employee on shift
   4. A customer who offers to help

9. What does the Food Regulation require about pests in a commercial food establishment?

   1. Pest control is needed only once every five years
   2. A few insects are allowed as long as they stay outside the kitchen area
   3. It must be kept free of pests and conditions that attract them
   4. Pests only matter if an inspector sees them on a visit

10. What record must be kept about pest control?

    1. No record, as long as the pests are gone
    2. A written record of all pest control measures used
    3. A photo of every insect that staff find in the kitchen
    4. Only the pest company's phone number

11. When is it best to apply insecticides in a restaurant kitchen?

    1. During the lunch rush, while it is busy
    2. While the dishwasher is running
    3. When no food is being prepared
    4. Directly onto open food containers

12. What must a handwashing station include, by definition in the Food Regulation?

    1. Running water and a single bar of soap shared by everyone
    2. Cold water only, plus a hand sanitizer pump
    3. Hot and cold running water, soap, and single-use towels or a dryer
    4. A bucket of water and a shared cloth towel

13. How must a commercial food establishment be built with respect to pests?

    1. With open vents for fresh air flow
    2. Constructed to control the entry of pests
    3. With doors kept open in summer
    4. With gaps under doors for drainage

14. What kind of food-contact surfaces does the Food Regulation require?

    1. Porous wood so food does not slide
    2. Any material, if covered with a cloth
    3. Decorative materials, as long as they look attractive
    4. Durable, easily cleanable and suitable for their purpose

15. When may a customer's dog be on a restaurant's patio?

    1. When it does not pass through an indoor food area and is restrained
    2. Whenever the owner promises it will behave well
    3. Only if the dog is smaller than a certain weight limit
    4. Only on weekends, when the patio is less busy

16. What must food handling areas be separated from in a commercial food establishment?

    1. Living quarters and incompatible activities
    2. The parking lot and the street
    3. The office where staff do payroll
    4. The dining room where the guests sit to eat