Alberta Food Handler Practice Test 2

All 30 questions in this test

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

1. What chlorine strength does the Food Code give for sanitizing dishes by hand?

   1. Any strength, as long as it smells of bleach
   2. 100 to 200 mg/L for at least 2 minutes
   3. 5 to 10 mg/L for at least 10 seconds
   4. 500 to 1,000 mg/L for a quick dip

2. How can staff check that a dishwasher's chemical sanitizer is at the right strength?

   1. Look at the colour of the dishes
   2. Smell the water after each cycle to judge its strength
   3. Use sanitizer test strips and keep records
   4. Taste a drop of the rinse water

3. Where does the Food Regulation forbid food handlers to smoke?

   1. Anywhere outdoors
   2. At home after work
   3. In a food area
   4. In their own car

4. Under the Food Code, which situation means a worker is generally considered to have a communicable disease?

   1. Feeling tired after a double shift
   2. Having a mild sunburn from spending the weekend at the lake
   3. Having a seasonal pollen allergy
   4. Living with someone diagnosed with a communicable disease

5. What does freezing do to the micro-organisms in food?

   1. It stops their growth but does not kill them all
   2. It makes the germs grow faster after the food is thawed
   3. It has no effect on germs at any temperature
   4. It kills every germ in the food within a day

6. How many times may a single-service utensil, such as a plastic fork, be used?

   1. Twice
   2. Until it breaks
   3. For one full shift
   4. Once

7. A food truck operates in several Alberta cities. What does its permit cover?

   1. Only within 50 kilometres of home
   2. Only the city where it was issued
   3. It is valid across the province
   4. Only on the days printed on it

8. A café wants to buy a neighbour's homemade jam to sell at its counter. Is this allowed?

   1. No, low-risk home-prepared food may not be resold
   2. Yes, if the jam jars are properly sealed
   3. Yes, as long as the café adds its own label to each jar
   4. Yes, if the jam is kept in the fridge

9. Where must food and utensils be kept at a temporary food stall?

   1. In the vendor's car trunk
   2. Beside the waste bucket
   3. On a tarp on the ground
   4. Off the ground

10. 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

11. 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

12. 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

13. Why can reheated food support germs more easily than raw food?

    1. Reheated food is always stored in plastic containers
    2. Reheating adds new germs from the hot air in the oven
    3. Cooking killed the spoilage bacteria that compete with pathogens
    4. Raw food always contains more nutrients for germs to feed on

14. A salad was prepared and cooled to be served cold later. Where must it be held?

    1. In a hot-holding unit at 60 °C
    2. At room temperature to keep it crisp
    3. At 10 °C, since it is only vegetables
    4. At 4 °C or colder until it is served

15. Food Code temperatures refer to which temperature of the food?

    1. The surface temperature of the container
    2. The internal temperature, unless the food is frozen
    3. The temperature of the air inside the fridge or freezer
    4. The temperature shown on the oven dial

16. If a cook thaws food in water, how must it be done?

    1. In the dishwasher on a short warm cycle
    2. Completely submerged under cold running water
    3. Half covered in a bowl of hot water straight from the tap
    4. In a bucket of still water left overnight

17. Under the Food Code, where should toxic substances such as cleaners be kept?

    1. In the walk-in cooler beside the dairy products
    2. In a compartment separate from food, surfaces and utensils
    3. On the same shelf as the dry goods, as long as the lids are on
    4. Under the sink where food is washed and prepared

18. Hot food held for service must stay at what temperature?

    1. 50 °C or hotter
    2. 40 °C or hotter
    3. 45 °C or hotter
    4. 60 °C or hotter

19. A server wakes up with vomiting and diarrhea. What should happen?

    1. She can work if she washes her hands more often
    2. She can work if she takes medicine before her shift
    3. She can work if she wears gloves for the whole shift
    4. She must tell her manager and stay away from food handling

20. 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

21. Which foods are NOT considered potentially hazardous because of their acidity?

    1. Foods with a pH of 7.0 or above
    2. Foods of any pH if kept covered
    3. Foods with a pH of exactly 6.0
    4. Foods with a pH of 4.6 or below

22. 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

23. May a temporary food stall at a festival handle food prepared in a vendor's home kitchen?

    1. No, except packaged low-risk home-prepared food sold by its maker
    2. Yes, if it is reheated to 60 °C before serving
    3. Yes, if the vendor has a food safety certificate
    4. Yes, any home cooking may be sold at a festival with a sign

24. If thawed parts of food rise above 4 °C, what is the maximum total time allowed above 4 °C?

    1. 2 days, if it is stored in a sealed bag
    2. 8 hours, as long as the food is fully cooked before serving
    3. There is no limit if the food is cooked
    4. 4 hours, including preparation and cooling

25. Under Alberta's Food Regulation, who counts as a food handler?

    1. Only the cooks who prepare raw meat and poultry
    2. Anyone who handles food, utensils or equipment
    3. Only staff who hold a certificate
    4. Only the owner of the business

26. A casserole contains chicken, eggs and cheese. To what temperature must it be cooked?

    1. 63 °C for at least 15 seconds
    2. 54 °C for at least 1 hour
    3. 60 °C for at least 2 minutes
    4. 74 °C for at least 15 seconds

27. A café has 4 food handlers on shift. Who must hold a food safety certificate under Alberta's Food Regulation?

    1. No one, because there are fewer than ten staff
    2. Every one of the four food handlers on shift
    3. At least one person with care and control of the café
    4. Only the owner, even if the owner is never on the premises

28. 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

29. How long must seafood tags be kept after the product is used?

    1. At least 30 days
    2. At least 90 days
    3. At least 7 days
    4. Until the end of the shift

30. A cook offers a restaurant pies she baked in her home kitchen. Can the restaurant serve them?

    1. Yes, if the pies are kept in the fridge
    2. Yes, if the cook has a food safety certificate
    3. No, food made in a private home cannot be used
    4. Yes, if the pies are sold at a discount