MAPAQ Food Handler: Equipment, premises and pests

All 12 questions in this test

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

1. Where should insecticides and rodent products be stored?

   1. Under the preparation sink, next to the soap
   2. In the fridge, tightly closed and labelled
   3. On the spice shelves, where they are easy to find
   4. In a safe place, never in contact with food

2. How should garbage be stored outside the building?

   1. In clean, closed, leak-proof containers animals cannot reach
   2. On the ground in the yard, picked up once a month
   3. In open bags piled by the back door until pickup
   4. In stacked cardboard boxes behind the building

3. A utensil falls on the floor during service. What should you do?

   1. Put it back, it only touched the floor
   2. Wipe it on your apron and keep going
   3. Rinse it quickly in cold water
   4. Send it to be washed before using it again

4. What must an indoor garbage bin have?

   1. It must have no lid to avoid odours
   2. It must be cardboard so it can be thrown out
   3. It must be leak-proof, rigid and lidded
   4. It must be open so it fills faster

5. What requirement applies to floors, walls and ceilings in an establishment?

   1. Washable, smooth and free of cracks
   2. Painted white in all cases
   3. Made of untreated wood
   4. Covered with carpet for comfort

6. What should you do with a product whose packaging has been gnawed?

   1. Sell it first
   2. Discard it
   3. Keep it for staff
   4. Move it into a new container

7. What kind of surface must equipment and utensils have?

   1. Rough, so food does not slide off during cutting
   2. Porous, so it holds cooking oil better
   3. Painted brightly, so it is easy to spot
   4. Smooth, non-absorbent and free of cracks

8. Why must equipment be able to be taken apart?

   1. So it takes up less storage space in the summer
   2. So its parts can be swapped for a new colour
   3. So it is easier to sell when the business closes
   4. So it can be cleaned, sanitized and inspected

9. You want to reheat food in the microwave. Which container should you use?

   1. Any clean plastic container
   2. A reused margarine tub
   3. An aluminum dish
   4. One designed for microwave use

10. Which tip helps keep insects and rodents out?

    1. Remove the grates from vents so air flows better
    2. Keep food scraps outside, away from the kitchen
    3. Protect openings with screens and grates
    4. Leave the doors open on hot days for fresh air

11. Why must light fixtures be protected in preparation areas?

    1. To make the lighting dimmer during the night shift
    2. To keep broken pieces from falling into food
    3. To lower the establishment's energy consumption
    4. To decorate the kitchen and match the dining room

12. A blind customer enters the dining room with a guide dog. What does the guide say?

    1. The dog may go only into the kitchen, not the dining room
    2. The dog must wait outside the restaurant door
    3. The customer must be seated on the outdoor patio
    4. The customer may be accompanied by the service dog