MAPAQ Food Handler: Food origin, labelling and allergens

All 13 questions in this test

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

1. For which foods is a durable life date mandatory on the label?

   1. Imported foods only, whatever their shelf life
   2. All foods with no exception, even canned goods
   3. Foods with a shelf life of 90 days or less
   4. Frozen foods only, because they keep a long time

2. Besides priority allergens, which substances must also be declared on the label?

   1. Gluten sources and sulphites
   2. Natural colourings and flavours
   3. Salt and sugar content
   4. Added vitamins and minerals

3. Where must meat used in a food establishment come from?

   1. Any supplier who can provide a proper invoice
   2. A nearby farm that slaughters its own animals
   3. A provincial or federal slaughterhouse under permanent inspection
   4. A hunter who sells game meat to restaurants

4. Where may priority allergens appear on the label?

   1. Only on the back of the package in small print
   2. In the ingredient list or after the word "Contains"
   3. Only on the manufacturer's website or app
   4. Only on the outer shipping box, not the product

5. Where must dairy products used in an establishment come from?

   1. Any dairy farm, even without a permit
   2. A public market, with no requirement
   3. A private person who makes cheese
   4. A legally recognized dairy plant

6. What condition applies to eggs received by an establishment?

   1. They must be washed on site
   2. They must be graded
   3. They must come from an organic farm
   4. They must be brown

7. What statement must meat sold after thawing carry?

   1. "Ready to eat"
   2. "Organic product"
   3. "Fresh today"
   4. "Previously frozen"

8. What information must come with mussels or oysters on receipt?

   1. Species, harvest date and harvest area
   2. The supplier's suggested recipe
   3. Wholesale price and the fisher's name
   4. Colour and weight of each shell

9. A grocery store packages a chilled prepared dish on site. Which storage labelling is acceptable?

   1. "Best before" plus "Keep refrigerated"
   2. Only the date the recipe was created
   3. Only the cook's name
   4. Only the price and weight

10. Which documents should be kept to show where food came from?

    1. Schedules of the kitchen staff by week
    2. Receipts given to customers at the till
    3. A supplier register and purchase invoices
    4. Menus used over the previous years

11. What share of adverse reactions does Health Canada's allergen list cover?

    1. Exactly 100%
    2. About 10%
    3. About 50%
    4. About 90%

12. Which of these is a priority allergen that must be declared?

    1. White rice
    2. Carrots
    3. Apples
    4. Sesame seeds

13. In what order must the ingredient list be given?

    1. In decreasing order of quantity
    2. In order of ingredient price
    3. In alphabetical order
    4. In increasing order of quantity