Alberta Food Handler Practice Test 6

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. When must a food handler wash their hands?

   1. Only when customers watch
   2. Only at the end of the day
   3. Only before going on break
   4. After using the washroom

2. What must every refrigerator and hot-holding unit in a commercial kitchen have?

   1. A glass door
   2. A digital clock
   3. An accurate thermometer
   4. A lock and key

3. A church holds a fundraising fall supper with food made by its members. Which rule applies?

   1. No notice is needed because it is a church event
   2. Only staff with certificates may cook any dish
   3. Attendees must be told some food was not made in an approved kitchen
   4. All of the food must be bought from a licensed caterer in town

4. Who is AHS's Food Safety Alberta Certification course mainly intended for?

   1. Delivery drivers who never touch open food
   2. Children in elementary school who are taking cooking classes
   3. Farmers who sell only whole raw vegetables
   4. Owners, managers and supervisors of food businesses

5. What strength of quaternary ammonium sanitizer does the Food Code allow in a three-compartment sink?

   1. Exactly 25 mg/L, at 10 °C or more
   2. Any strength the staff prefer to use
   3. At least 1,000 mg/L, at room temperature
   4. Not higher than 200 mg/L, at 45 °C or more

6. Which wood may be used for a cutting board under the Food Code?

   1. Bamboo or any wood, as long as it is painted
   2. Hard maple or a similar hard, close-grained wood
   3. Any soft wood such as pine or spruce
   4. Plywood sealed with an ordinary coat of furniture varnish

7. Which of these is a potentially hazardous food under Alberta's Food Code?

   1. Unopened canned soup
   2. Cooked chicken
   3. Peanut butter
   4. Dry crackers

8. 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

9. Which is a safe way to thaw frozen raw chicken under the Food Code?

   1. In the sun on the back step of the kitchen
   2. In the refrigerator at 4 °C or colder
   3. On the counter overnight at room temperature
   4. In a sink of warm, still water for the day

10. How must a large pot of cooked chili be cooled for refrigerated storage?

    1. From 60 °C to 20 °C within 2 hours, then to 4 °C within 4 more
    2. From 60 °C to 4 °C within 12 hours in any way at all
    3. Left on the stove to cool slowly overnight before storing
    4. From 60 °C to 20 °C within 6 hours, then into the freezer

11. Which customers does the Food Code describe as higher risk for foodborne illness?

    1. Healthy adults who eat out at restaurants several times a week
    2. Athletes who eat high-protein meals after training
    3. Customers who order takeout rather than dining in
    4. The elderly, young children and people with weak immune systems

12. A restaurant stores boxes of holiday decorations. Where should they be kept?

    1. Separately from food and food areas
    2. Under the prep table next to the flour
    3. In the walk-in cooler with the produce
    4. On the shelf above the salad station

13. How early must a temporary food stall be set up before a special event starts?

    1. Any time before it opens
    2. At least ten minutes before
    3. At least one day before
    4. At least one hour before

14. Who must the organizer of a community organization function notify?

    1. The local fire department only
    2. Every guest by registered mail
    3. The regional health authority
    4. The Canada Revenue Agency

15. 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

16. How must cleaning chemicals be stored in a food establishment?

    1. In labelled, non-food containers away from food
    2. In empty juice bottles kept on the prep counter
    3. In unlabelled spray bottles near the grill
    4. On the shelf above the open food bins

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

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

18. Why must stews and other mixtures with raw meat be stirred while cooking?

    1. So the meat stays in large, even pieces
    2. So every part reaches the required temperature
    3. So the sauce does not change its colour as it heats
    4. So the dish cooks in exactly ten minutes

19. A plastic cutting board has deep scratches that cannot be cleaned. What should be done?

    1. Cover the scratches with tape
    2. Resurface it, or throw it out if it cannot be resurfaced
    3. Wash it in cold water only
    4. Keep using it, but only for cutting raw meat and poultry

20. Where must a restaurant's food handling permit be kept?

    1. Kept at the owner's home address
    2. Displayed where customers can easily see it
    3. Filed with the restaurant's accountant
    4. Locked away in the manager's office safe

21. 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

22. Frozen foods must be kept at or below what temperature to stay safe?

    1. 10 °C
    2. 4 °C
    3. 7 °C
    4. 0 °C

23. How must a cleaning chemical be used in a food establishment?

    1. As the newest staff member prefers
    2. Mixed with other cleaners for power
    3. As the manufacturer's label directs
    4. Mixed stronger than the label says

24. 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

25. Which kitchen process does the Food Code identify as a known contributor to foodborne illness?

    1. Labelling containers with the date made
    2. Serving food on plates warmed in an oven
    3. Washing produce in clean running water
    4. Cooling large batches of food in bulk

26. Where may barbecues be used at a temporary food establishment?

    1. In a segregated area next to the stall, away from the public
    2. Inside a neighbouring vendor's tent at any time
    3. In the middle of the crowd so that people can watch the cooking
    4. Anywhere at the site, as long as one is lit

27. A busy restaurant has 9 food handlers working. What does the Food Regulation require?

    1. Every cook certified, but not the servers
    2. One certificate posted, with nobody certified on site
    3. A certified person reachable by phone off site
    4. A certified manager or supervisor present at the time

28. A prep cook finishes cutting raw chicken and moves to making salads. What should he do with his apron?

    1. Turn the apron around so the clean side faces out
    2. Remove the soiled apron before the ready-to-eat work
    3. Wipe the apron with a damp cloth and carry on
    4. Keep the apron on, since it protects his clothes

29. 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

30. A restaurant serves raw oysters and steak tartare. What should it do?

    1. Notify customers of the increased health risk
    2. Cook them lightly without telling customers
    3. Serve them only to customers over age 65
    4. Nothing extra, since raw foods are always safe