Alberta Food Handler Practice Test 4

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. A tray of sandwiches sits at room temperature for immediate service. How long may it stay out?

   1. No more than 2 hours, then it must be thrown out
   2. Up to 4 hours, then it can go back in the fridge
   3. As long as the sandwiches still look and smell fresh
   4. Up to 6 hours if the room is air-conditioned

2. In a three-compartment sink, what is the second sink used for?

   1. Rinsing in clean water at 45 °C or hotter
   2. Soaking dishes in cold, soapy water
   3. Sanitizing in very hot water at 90 °C
   4. Storing clean dishes until service

3. According to the Food Code, which practice is consistently one of the leading causes of foodborne illness?

   1. Using too much salt in recipes
   2. Storing dry goods off the floor
   3. Taking too long to cool cooked food
   4. Serving food on cold plates

4. Which delivered item should be rejected?

   1. A bag of flour with a clear best-before date
   2. A case of milk delivered cold at 3 °C
   3. A box of crackers with its label facing up
   4. A can that is badly dented or bulging

5. Who may approve storage temperatures different from 4 °C and 60 °C for high-risk food?

   1. An executive officer (health inspector)
   2. Any customer who asks
   3. The cook who is on shift at the time
   4. The food supplier

6. Which unpasteurized product does the Food Code list as high-risk?

   1. Hard candy
   2. Apple cider
   3. Dry pasta
   4. Table salt

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

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

8. A delivery of shell eggs arrives. Which eggs must be rejected?

   1. Eggs with brown shells
   2. Eggs of a large size
   3. Eggs with cracked shells
   4. Eggs in a paper carton

9. What does the Food Code say about jewellery for food handlers?

   1. Jewellery is fine to wear as long as gloves are worn over it
   2. Remove watches, rings and loose jewellery before working with food
   3. Only earrings must be removed, not watches or rings
   4. Rings are allowed if they are made of real gold

10. In most hot-water dishwashing machines, what is the final sanitizing rinse temperature?

    1. 100 °C for at least 5 minutes
    2. 60 °C for at least 1 minute
    3. 45 °C for at least 10 seconds
    4. 82 °C for at least 10 seconds

11. What must be marked on potentially hazardous food held at room temperature for service?

    1. The time it was removed from temperature control
    2. The price per portion shown to the customer
    3. The date the ingredients were first delivered
    4. The name of the cook who prepared it earlier that day

12. A restaurant wants to renovate its kitchen. What must happen first?

    1. The staff must retake their food safety course
    2. The menu must be sent to the city for review
    3. Nothing, as long as the work is done after hours
    4. The plans must be approved by a health inspector

13. What must a commercial food establishment's written sanitation procedures include?

    1. Every cleaning and sanitizing agent used, with its concentration
    2. The brand names of all the food products that the kitchen buys
    3. The work schedule and wages of each employee
    4. A map of the dining room and seating plan

14. Food cooked and cooled once is reheated for immediate service. What applies?

    1. It must always be reheated to 82 °C or higher before it is served
    2. It may be served at any temperature with no time limit
    3. It may be served if it spent no more than 2 hours between 4 °C and 60 °C
    4. It may never be served once it has been cooled

15. 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

16. 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

17. What utensils should a temporary food stall give to its customers?

    1. Single-service utensils, unless another option is approved
    2. Utensils that customers bring from home
    3. Metal forks rinsed in a bucket between customers
    4. Wooden spoons washed once at the end of each day of the event

18. 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

19. A cook returns after a diagnosed reportable illness. What does the Food Code recommend?

    1. A negative result from a home test kit only
    2. A note from a co-worker saying she looks well
    3. Written clearance from the treating physician
    4. Nothing, once she has been away for one day

20. 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

21. Below what water activity is a food not considered potentially hazardous?

    1. 0.98
    2. 0.85
    3. 1.50
    4. 4.60

22. 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

23. A cook sneezes while preparing salads. What must she do before continuing?

    1. Wash her hands
    2. Keep working quickly
    3. Wipe her hands on her apron
    4. Turn her head away

24. Which business is exempt from the Food Regulation's food safety training requirement?

    1. A shop that sells only food that arrives pre-packaged
    2. A sushi counter that prepares raw fish to order
    3. A pizzeria that makes dough and sauce from scratch
    4. A caterer that cooks hot meals for weddings

25. When may the health authority suspend a food handling permit?

    1. For unsanitary conditions or any breach, even without a prosecution
    2. Only at the end of the permit's one-year term
    3. Only after a court has convicted the operator of an offence
    4. Only if a customer has become ill and filed a lawsuit

26. Where must a restaurant get meat that by law requires government inspection?

    1. From a neighbour's home freezer
    2. From a source subject to that inspection
    3. From a hunter, if it is very fresh
    4. From any farmer the owner knows well

27. Leftover soup was cooked and cooled to 4 °C. To what temperature must it be reheated for hot holding?

    1. 65 °C or higher
    2. 50 °C or higher
    3. 74 °C or higher
    4. 60 °C or higher

28. Which product counts as low-risk home-prepared food under Alberta's Food Regulation?

    1. Homemade cookies with no meat or unpasteurized milk
    2. Homemade smoked salmon sold in sealed bags
    3. Homemade beef jerky made in a home kitchen
    4. Homemade cheese made from unpasteurized milk

29. What is the minimum handwashing set-up at a temporary food stall?

    1. A bottle of drinking water that staff share to rinse their hands
    2. A jug with a turnable spout over a waste bucket, soap and paper towels
    3. A bucket of water that all staff dip their hands into
    4. A damp cloth kept in a sealed bag for wiping hands

30. To what minimum internal temperature must ground beef be cooked?

    1. 63 °C for 4 minutes
    2. 60 °C for 15 seconds
    3. 54 °C for 15 seconds
    4. 71 °C for 15 seconds