Alberta Food Handler Practice Test 3

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. 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

2. How should sanitized utensils be dried?

   1. Air-dried
   2. Blown with a hair dryer
   3. Dried with a tea towel
   4. Dried on an apron

3. Which statement about Alberta food safety certification courses is true?

   1. They are offered only to people over age 25
   2. They are offered only as a printed home test
   3. Only one government office in Edmonton offers them
   4. Many approved providers offer them, in class or online

4. A stall at a special event does not need a permit. Do the food handling rules still apply?

   1. Yes, all food handling must still follow the Regulation
   2. Only for stalls that sell food containing meat
   3. Only if a customer complains to the health authority
   4. No, exempt operators may handle food any way they like

5. Which group of foods does the Food Code list as high-risk?

   1. Peanut butter, butter and dry pasta
   2. Bread, crackers and dry breakfast cereal
   3. Custards, gravies and cream-filled pastries
   4. Unopened cans and sealed flexible pouches

6. Fish will be served raw as sushi. How must it be frozen to destroy parasites?

   1. At 0 °C for 24 hours
   2. At −10 °C for 12 hours
   3. At −20 °C or below for 7 days
   4. At −5 °C for 2 days

7. What is the difference between cleaning and sanitizing?

   1. Cleaning removes soil; sanitizing cuts germs to a safe level
   2. They are two names for exactly the same step
   3. Cleaning is done weekly; sanitizing only yearly
   4. Sanitizing removes grease and stains; cleaning is what kills the germs

8. 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

9. A worker has a bandaged cut on his finger. Under the Food Code, what must he do?

   1. Work only with raw meat, never with any ready-to-eat food
   2. Soak the finger in sanitizer every hour
   3. Keep working, since a bandage is enough
   4. Wear a vinyl glove over it or stay off food handling

10. What should anyone entering a food preparation area wear on their head?

    1. Nothing at all, as long as their hair is short
    2. A hair restraint such as a hat or hair net
    3. A cap only during the lunch rush
    4. A headband only when serving

11. 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

12. At a temporary food stall, how must the operator check storage and cooking temperatures?

    1. By asking customers if the food is hot
    2. With probe and cold-storage thermometers
    3. By timing the food with a kitchen clock
    4. By touching the food quickly with freshly washed hands

13. What kind of water may come into contact with food?

    1. Only potable (drinking) water
    2. Rainwater from a clean barrel
    3. Water from a nearby creek
    4. Any water that looks clear

14. 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

15. What temperature range does the Food Code call the "danger zone"?

    1. 10 °C to 40 °C
    2. 60 °C to 74 °C
    3. 0 °C to 4 °C
    4. 4 °C to 60 °C

16. 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

17. Where should raw chicken be stored in a refrigerator?

    1. On the top shelf, above the salads
    2. Anywhere, as long as the door is closed
    3. Beside the cooked meats at eye level
    4. Below ready-to-eat foods and raw vegetables

18. What is the minimum internal cooking temperature for fish under the Food Code?

    1. 74 °C for 2 minutes
    2. 63 °C for 4 minutes
    3. 71 °C for 15 seconds
    4. 68 °C for 15 seconds

19. 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

20. Why does the Food Code require seafood to be kept at 3.3 °C or colder?

    1. To make the seafood easier to fillet
    2. To keep the seafood from losing its bright natural colour
    3. To stop the ice around it from melting
    4. To prevent growth and toxin production by C. botulinum

21. What is the minimum temperature for the wash water in the first sink of a three-compartment sink?

    1. 20 °C
    2. 82 °C
    3. 45 °C
    4. 30 °C

22. Which symptom suggests a food handler may have a communicable illness that can spread through food?

    1. Diarrhea
    2. A sunburn
    3. Tired eyes
    4. A sore knee

23. Which food may NOT be served at a community organization function?

    1. Unpasteurized milk
    2. Baked ham
    3. Homemade cookies
    4. Mashed potatoes

24. Which extra handwashing step does the Food Code recommend, especially after using the washroom?

    1. Rub the hands with flour to absorb the moisture
    2. Dry the hands on a shared cloth towel that is always kept beside the sink
    3. Rinse the hands in the dish sanitizer instead of soap
    4. Use a nailbrush and clean between the fingers and at the fingertips

25. What must the label on low-risk home-prepared food state?

    1. Only the price and the weight of the product
    2. That it was made in an uninspected home kitchen and is not for resale
    3. That it was approved by Alberta Health Services
    4. The calorie count, a best-before date and a government inspection number

26. Who approves the food safety courses that meet section 31 of the Food Regulation?

    1. Any private school that teaches cooking
    2. Each restaurant owner, for their own staff, using their own test
    3. The Canadian Food Inspection Agency only
    4. Alberta's Minister of Primary and Preventative Health Services

27. At what temperature must whole raw shell eggs be stored?

    1. 7 °C or colder
    2. 12 °C or colder
    3. 4 °C or colder
    4. Room temperature

28. What minimum internal temperature does the Food Code give for cooking eggs?

    1. 63 °C for 15 seconds
    2. 82 °C for 15 seconds
    3. 74 °C for 2 minutes
    4. 54 °C for 1 minute

29. How must waste water from a temporary food stall be handled?

    1. Left in an open bucket for the cleaners
    2. Collected and disposed of in a sanitary way
    3. Used again to rinse the cooking pots
    4. Poured onto the grass behind the stall at closing time

30. What should staff do when a food delivery arrives?

    1. Stack it on the kitchen floor beside the stove
    2. Leave it at the back door until the end of the shift
    3. Inspect it and move acceptable items to storage quickly
    4. Sign for it without opening any of the boxes