MAPAQ Food Handler Practice Test – Printable Questions and Answers

50 MAPAQ food handler practice questions on temperatures, cooking, cooling, cleaning, hygiene and labelling, with a separate answer key. Print or save as a PDF. Free.

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The MAPAQ food handler exam lasts 30 minutes, you may consult MAPAQ's guide, and you need 60 per cent to pass. This sheet gives you 50 questions to work through on paper, mixed across our 12 topics: training duties, food safety and hazards, temperatures, origin and labelling, contamination, thawing and cooking, cooling and reheating, cleaning and sanitizing, personal hygiene, equipment and premises, drinking water, and records and foodborne illness.

We do not copy any trainer's course or the exam, which is not published. Every question is written from MAPAQ's free Guide to good hygiene and food safety practices and quebec.ca, and the answer key on the last pages explains each answer. Practise with the guide open beside you, as you will on exam day, and learn the numbers that come up again and again: -18 °C, 4 °C, 60 °C, 74 °C and 82 °C. Print the sheet, or choose Save as PDF to keep it on your phone.

Jump to the answer key

1.Foodborne illness can be caused by which of these?
1. Only by bacteria that grow on meat
2. A virus, bacterium, parasite or chemical
3. Only by food past its best-before date
4. Only by food imported from abroad
2.What minimum internal temperature must a whole bird reach?
1. 71 °C
2. 63 °C
3. 82 °C
4. 74 °C
3.The guide warns about biofilms on equipment. What is a biofilm?
1. A layer of grease that contains no bacteria
2. An eco-friendly cleaning product for steel
3. A thin sheet of food-grade plastic wrap
4. Bacteria that stick to a surface and multiply there
4.A cook has had diarrhea. When can he go back to handling food?
1. As soon as he feels well enough to work again
2. 48 hours after symptoms have completely stopped
3. After 12 hours in a row without any symptoms
4. After one full week off, whatever his symptoms
5.Can cold soup be reheated directly in the soup well at the service counter?
1. Yes, as long as it is stirred every now and then
2. Yes, if the soup is served within the hour
3. No, hot-holding equipment must not be used for reheating
4. Yes, if the soup well is set to its highest setting
6.What should you do with a probe thermometer between food readings?
1. Put it back in your pocket
2. Wipe it on your apron
3. Rinse it in cold water only
4. Clean and sanitize it
7.Raw meat juice drips directly onto a cake in the fridge. What type of contamination is this?
1. Direct contamination
2. Cross-contamination by hands
3. Harmless contamination
4. Physical contamination
8.Who must provide another source of drinking water during a boil-water advisory?
1. The municipality, delivered to the business
2. The establishment's operator
3. The food supplier
4. Each employee, for their own use
9.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
10.Which detail must appear in the operator's training register?
1. The total number of people assigned to food preparation
2. The responsible person's social insurance number
3. The exam score of each employee
4. The hourly wage of each trained employee
11.Which of these is a potentially hazardous food (PHF)?
1. Bottled water
2. Dry pasta
3. Cooked rice
4. Plain bread with no filling
12.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
13.What must operators do with an infectious employee?
1. Let them keep working as long as they wear gloves
2. Remove or reassign them to tasks with no risk
3. Ask them to work faster so they can leave early
4. Let them keep working if they say they feel able
14.When thawing food in water, what is the maximum temperature of the drinking water?
1. 4 °C
2. 21 °C
3. 40 °C
4. 60 °C
15.Which type of scrubber is prohibited in a food establishment?
1. A plastic brush
2. A metal scrubber
3. A nylon scrubber
4. A non-abrasive sponge
16.An employee has a non-infected cut on a finger. What must he do to handle food?
1. Cover it with a cloth bandage only, with no glove
2. Cover it with a waterproof dressing and wear a glove over it
3. Wash his hands more often and skip the bandage
4. Leave the wound open to the air so it heals faster
17.To kill parasites, how must most fish for sushi be treated before preparation?
1. Refrigerated 24 hours at 4 °C
2. Rinsed in salt water for an hour
3. Frozen at -20 °C for at least 7 days
4. Marinated in lemon juice
18.What temperature range is the danger zone?
1. Between 0 °C and 21 °C
2. Between -18 °C and 4 °C
3. Between 10 °C and 40 °C
4. Between 4 °C and 60 °C
19.Which unpackaged products do not need protection from public handling?
1. Fish at the counter
2. Dishes on a hot buffet
3. Prepared salads
4. Fresh fruit and vegetables
20.What minimum temperature must the establishment's hot water reach?
1. 40 °C
2. 82 °C
3. 50 °C
4. 60 °C
21.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
22.How long is the "Food handler" certificate valid?
1. Two years
2. Five years
3. For life
4. Until you leave your current employer
23.Sanitizer residue left on a cutting board is which type of hazard?
1. A negligible hazard
2. A chemical hazard
3. A biological hazard
4. A physical hazard
24.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
25.After a power failure, what should be done with fridge and freezer food?
1. Serve everything the same day
2. Sort through it carefully
3. Do nothing, it stays safe
4. Refreeze everything without checking
26.What minimum internal temperature must ground beef patties reach?
1. 63 °C
2. 71 °C
3. 68 °C
4. 82 °C
27.How should dishes be dried after manual sanitizing?
1. With newspaper
2. Air-dried, without a tea towel
3. With a clean tea towel
4. With a hair dryer
28.Which item may a food handler wear if it cannot contaminate food?
1. A MedicAlert bracelet
2. False nails
3. Earrings
4. A wedding ring
29.What is the maximum time for internal temperature to drop from 60 °C to 4 °C?
1. 24 hours
2. 12 hours
3. 2 hours
4. 6 hours
30.A cook is making ham sandwiches. Which practice follows the guide?
1. Take out all the ham needed for the day when opening
2. Leave the ham on the counter until closing time
3. Take out only what is needed and put the rest away right away
4. Keep the ham next to the oven to save time between orders
31.Lettuce is cut on a board just used for raw chicken. What type of contamination is this?
1. Chemical contamination
2. Direct contamination from soil
3. Cross-contamination
4. None, if the board is dry
32.During a boil-water advisory, how long must water be boiled to use as substitute water?
1. One minute
2. Ten seconds
3. Ten minutes
4. One hour
33.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
34.How long must a trained person's name stay on the register after they leave the establishment?
1. 6 months
2. 5 years
3. 1 month
4. 12 months
35.If the guide and the Food Products Act differ, which prevails?
1. The manufacturer's instructions
2. The guide, because it is newer
3. The establishment's internal policy
4. The Act and its regulations
36.What share of adverse reactions does Health Canada's allergen list cover?
1. Exactly 100%
2. About 10%
3. About 50%
4. About 90%
37.Which ministry should be contacted to report foodborne illness linked to an establishment?
1. The Ministry of Education, through the school boards
2. Revenu Québec, through its business services
3. The Ministry of Transport, through its road safety branch
4. The Ministry of Agriculture, Fisheries and Food (MAPAQ)
38.A chef cooks chicken breasts to 55 °C in the morning to finish them at noon. What does the guide say?
1. Partial cooking of meat is not recommended
2. It is a good way to save time
3. It is required for poultry
4. It is allowed if the chicken stays on the counter
39.What temperature must the heat-sanitizing rinse of a dishwasher reach?
1. 82 °C or more
2. 60 °C
3. 43 °C
4. 71 °C
40.An employee has visible jaundice. How long must she be kept off work?
1. Until 48 hours after the symptoms have ended
2. No removal is needed if she feels well enough
3. For one day, then back to regular duties
4. Until one week after the illness began
41.Within what time must a tartare be eaten after it is prepared?
1. 48 hours
2. 24 hours
3. 72 hours
4. One week
42.Between 35 °C and 45 °C, how often can bacteria numbers double?
1. Every 2 hours
2. Once a day
3. Every 15 minutes
4. Every 6 hours
43.Dry goods sit on a wheeled rack that can be moved for cleaning. How high above the floor must that movable rack be?
1. 15 cm
2. 8 cm
3. 2 cm
4. 50 cm
44.During a boil-water advisory, what should be done with coffee and drink machines connected to the network?
1. Shut them down until the advisory is lifted
2. Use them if the water comes out hot
3. Rinse them once, then use them
4. Use them for staff only
45.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
46.Under option 1, what is required if the person responsible for hygiene is absent during working hours?
1. At least one certified employee must be present
2. Nothing, the absence is allowed for up to one week
3. The establishment must close until that person returns
4. A MAPAQ inspector must be notified by email
47.A piece of glass found in a salad is which type of hazard?
1. A chemical hazard
2. A biological hazard
3. A physical hazard
4. An allergen hazard
48.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
49.Which symptom is typical of foodborne illness?
1. Ankle pain
2. Abdominal cramps and diarrhea
3. A rash on the knees only
4. A dry cough with no fever
50.Where should the thermometer go to check a piece of meat?
1. Against the bone, for a steady reading
2. Near the surface, where it is hottest
3. In the centre, away from bone and fat
4. In the juices at the bottom of the pan

Answer key with explanations

1. B — A virus, bacterium, parasite or chemical
Illness can follow eating food, drinks or water contaminated by bacteria, viruses, parasites or chemicals.
Records and foodborne illness · Based on: MAPAQ Guide to good hygiene and food safety practices and quebec.ca (Oct 2026), Ch. 12 Records and illness, quebec.ca — Intoxications alimentaires
2. C — 82 °C
According to the guide's table, whole poultry must reach 82 °C; poultry pieces 74 °C.
Thawing and cooking · Based on: MAPAQ Guide to good hygiene and food safety practices and quebec.ca (Oct 2026), Ch. 6 Thawing and cooking, Guide — Tableau des températures de cuisson
3. D — Bacteria that stick to a surface and multiply there
A biofilm is formed by bacteria that stick to surfaces and equipment and multiply; once established it is hard to remove.
Cleaning and sanitizing · Based on: MAPAQ Guide to good hygiene and food safety practices and quebec.ca (Oct 2026), Ch. 8 Cleaning and sanitizing, quebec.ca — Pourquoi nettoyer
4. B — 48 hours after symptoms have completely stopped
A person with enteric symptoms must stay off until 48 hours after symptoms fully stop, or be reassigned to tasks with no risk.
Personal hygiene and health · Based on: MAPAQ Guide to good hygiene and food safety practices and quebec.ca (Oct 2026), Ch. 9 Personal hygiene, Guide — État de santé
5. C — No, hot-holding equipment must not be used for reheating
Counter warmers and soup wells generally cannot reach the required temperatures, so they must not be used for reheating.
Cooling, reheating, tartares and sushi · Based on: MAPAQ Guide to good hygiene and food safety practices and quebec.ca (Oct 2026), Ch. 7 Cooling and reheating, Guide — Réchauffage
6. D — Clean and sanitize it
The guide says to clean and sanitize a probe thermometer between uses to prevent cross-contamination.
Temperatures and the cold chain · Based on: MAPAQ Guide to good hygiene and food safety practices and quebec.ca (Oct 2026), Ch. 3 Temperatures, Guide — Température, thermomètre
7. A — Direct contamination
Direct contamination happens when food touches a pathogen source directly, such as raw meat or its juice.
Preventing contamination · Based on: MAPAQ Guide to good hygiene and food safety practices and quebec.ca (Oct 2026), Ch. 5 Contamination, Guide — Pour éviter les contaminations
8. B — The establishment's operator
The operator is responsible for using and supplying another source of drinking water during a boil-water advisory.
Drinking water and water advisories · Based on: MAPAQ Guide to good hygiene and food safety practices and quebec.ca (Oct 2026), Ch. 11 Drinking water, Guide — Eau potable
9. B — To keep broken pieces from falling into food
Light fixtures in preparation or storage areas must be protected against breakage to avoid a physical hazard.
Equipment, premises and pests · Based on: MAPAQ Guide to good hygiene and food safety practices and quebec.ca (Oct 2026), Ch. 10 Equipment and premises, Guide — Milieu, intérieur
10. A — The total number of people assigned to food preparation
The register lists certificate holders, the total number of people preparing food or cleaning food-contact equipment, and the responsible person's name.
Mandatory training and operator duties · Based on: MAPAQ Guide to good hygiene and food safety practices and quebec.ca (Oct 2026), Ch. 1 Training, quebec.ca — Registre
11. C — Cooked rice
PHF, often high in protein and water and low in acid, include cooked plant foods such as cooked rice and pasta. Dry pasta and plain bread are not PHF.
Food safety, hazards and the 5 M · Based on: MAPAQ Guide to good hygiene and food safety practices and quebec.ca (Oct 2026), Ch. 2 Food safety and hazards, Guide — Lexique, APD
12. A — In decreasing order of quantity
The label gives the ingredient list in decreasing order, with any allergens indicated.
Food origin, labelling and allergens · Based on: MAPAQ Guide to good hygiene and food safety practices and quebec.ca (Oct 2026), Ch. 4 Origin and labelling, Guide — Étiquetage
13. B — Remove or reassign them to tasks with no risk
Operators must take preventive measures and remove or reassign infectious people.
Records and foodborne illness · Based on: MAPAQ Guide to good hygiene and food safety practices and quebec.ca (Oct 2026), Ch. 12 Records and illness, quebec.ca — Prévention
14. B — 21 °C
The food must be in a container fully submerged under drinking water kept at 21 °C or less.
Thawing and cooking · Based on: MAPAQ Guide to good hygiene and food safety practices and quebec.ca (Oct 2026), Ch. 6 Thawing and cooking, Guide — Décongélation
15. B — A metal scrubber
Metal scrubbers or brushes are prohibited because they can contaminate food; nylon scrubbers are recommended.
Cleaning and sanitizing · Based on: MAPAQ Guide to good hygiene and food safety practices and quebec.ca (Oct 2026), Ch. 8 Cleaning and sanitizing, Guide — Mises en garde
16. B — Cover it with a waterproof dressing and wear a glove over it
A non-infected lesion is covered with a clean waterproof dressing; on the hand, wrist or forearm, gloves go over it.
Personal hygiene and health · Based on: MAPAQ Guide to good hygiene and food safety practices and quebec.ca (Oct 2026), Ch. 9 Personal hygiene, Guide — Blessures
17. C — Frozen at -20 °C for at least 7 days
Most fish for tartare or sushi must be frozen at -20 °C for at least 7 days; some tuna and farmed fish such as salmon are exempt.
Cooling, reheating, tartares and sushi · Based on: MAPAQ Guide to good hygiene and food safety practices and quebec.ca (Oct 2026), Ch. 7 Cooling and reheating, Guide — Tartares et sushis
18. D — Between 4 °C and 60 °C
The danger zone, between 4 °C and 60 °C, is where bacteria grow quickly.
Temperatures and the cold chain · Based on: MAPAQ Guide to good hygiene and food safety practices and quebec.ca (Oct 2026), Ch. 3 Temperatures, Guide — Zone de danger
19. D — Fresh fruit and vegetables
Except for fresh fruit and vegetables, unpackaged products must be protected from the public, for example with sneeze guards.
Preventing contamination · Based on: MAPAQ Guide to good hygiene and food safety practices and quebec.ca (Oct 2026), Ch. 5 Contamination, Guide — Entreposage
20. D — 60 °C
Hot and cold water must be available, and hot water must reach at least 60 °C.
Drinking water and water advisories · Based on: MAPAQ Guide to good hygiene and food safety practices and quebec.ca (Oct 2026), Ch. 11 Drinking water, Guide — Eau potable
21. D — In a safe place, never in contact with food
Pesticides are stored in safe places and must never come into contact with food.
Equipment, premises and pests · Based on: MAPAQ Guide to good hygiene and food safety practices and quebec.ca (Oct 2026), Ch. 10 Equipment and premises, Guide — Insectes et animaux
22. C — For life
The certificate is issued to the person, not the employer; it is valid for life and can be used with different employers.
Mandatory training and operator duties · Based on: MAPAQ Guide to good hygiene and food safety practices and quebec.ca (Oct 2026), Ch. 1 Training, quebec.ca — Formation de manipulateur d'aliments
23. B — A chemical hazard
Chemical hazards include cleaning products and sanitizers, packaging components, pesticide or drug residues and undeclared allergens.
Food safety, hazards and the 5 M · Based on: MAPAQ Guide to good hygiene and food safety practices and quebec.ca (Oct 2026), Ch. 2 Food safety and hazards, Guide — Lexique, dangers
24. A — "Best before" plus "Keep refrigerated"
For food packaged at retail, show a best-before date with storage instructions, or the packaging date and the shelf life.
Food origin, labelling and allergens · Based on: MAPAQ Guide to good hygiene and food safety practices and quebec.ca (Oct 2026), Ch. 4 Origin and labelling, Guide — Étiquetage, vente au détail
25. B — Sort through it carefully
Food left in the fridge and freezer after a power failure must be sorted carefully.
Records and foodborne illness · Based on: MAPAQ Guide to good hygiene and food safety practices and quebec.ca (Oct 2026), Ch. 12 Records and illness, quebec.ca — Prévention
26. B — 71 °C
Ground beef, veal, lamb, pork, goat or horse must reach 71 °C; ground poultry, game and exotic meat 74 °C.
Thawing and cooking · Based on: MAPAQ Guide to good hygiene and food safety practices and quebec.ca (Oct 2026), Ch. 6 Thawing and cooking, Guide — Tableau des températures de cuisson
27. B — Air-dried, without a tea towel
After manual sanitizing, let items air-dry and do not use tea towels.
Cleaning and sanitizing · Based on: MAPAQ Guide to good hygiene and food safety practices and quebec.ca (Oct 2026), Ch. 8 Cleaning and sanitizing, quebec.ca — Procédure manuelle
28. A — A MedicAlert bracelet
Jewellery, piercings, false nails and false eyelashes must be removed; items for a disability and MedicAlert bracelets are allowed if they cannot contaminate food.
Personal hygiene and health · Based on: MAPAQ Guide to good hygiene and food safety practices and quebec.ca (Oct 2026), Ch. 9 Personal hygiene, Guide — Tenue vestimentaire
29. D — 6 hours
Full cooling from 60 °C to 4 °C must happen in under 6 hours, with the first stage to 21 °C in under 2 hours.
Cooling, reheating, tartares and sushi · Based on: MAPAQ Guide to good hygiene and food safety practices and quebec.ca (Oct 2026), Ch. 7 Cooling and reheating, Guide — Refroidissement
30. C — Take out only what is needed and put the rest away right away
The guide says to take out only what you need and return food to the fridge as soon as you finish handling it.
Temperatures and the cold chain · Based on: MAPAQ Guide to good hygiene and food safety practices and quebec.ca (Oct 2026), Ch. 3 Temperatures, Guide — Zone de danger
31. C — Cross-contamination
Cross-contamination happens when food touches equipment, surfaces or hands contaminated, for example, by raw meat.
Preventing contamination · Based on: MAPAQ Guide to good hygiene and food safety practices and quebec.ca (Oct 2026), Ch. 5 Contamination, Guide — Pour éviter les contaminations
32. A — One minute
Water boiled for one minute can be used as substitute water under a boil-water advisory, as can bottled or tanker water.
Drinking water and water advisories · Based on: MAPAQ Guide to good hygiene and food safety practices and quebec.ca (Oct 2026), Ch. 11 Drinking water, quebec.ca — Avis d'ébullition
33. C — It must be leak-proof, rigid and lidded
Indoor waste bins must be leak-proof, non-absorbent, rigid and lidded, and cleaned and sanitized once emptied.
Equipment, premises and pests · Based on: MAPAQ Guide to good hygiene and food safety practices and quebec.ca (Oct 2026), Ch. 10 Equipment and premises, Guide — Milieu, intérieur
34. D — 12 months
The training register is kept at the establishment, and a trained person who leaves must stay on it for 12 months.
Mandatory training and operator duties · Based on: MAPAQ Guide to good hygiene and food safety practices and quebec.ca (Oct 2026), Ch. 1 Training, quebec.ca — Registre
35. D — The Act and its regulations
MAPAQ enforces the Food Products Act (CQLR, c. P-29) and its regulations, which prevail over the guide.
Food safety, hazards and the 5 M · Based on: MAPAQ Guide to good hygiene and food safety practices and quebec.ca (Oct 2026), Ch. 2 Food safety and hazards, Guide — Les 5 M, note
36. D — About 90%
Health Canada's list covers the foods responsible for the large majority, about 90%, of adverse reactions.
Food origin, labelling and allergens · Based on: MAPAQ Guide to good hygiene and food safety practices and quebec.ca (Oct 2026), Ch. 4 Origin and labelling, Guide — Allergènes prioritaires
37. D — The Ministry of Agriculture, Fisheries and Food (MAPAQ)
To report foodborne illness or file a complaint, contact MAPAQ's food safety branch.
Records and foodborne illness · Based on: MAPAQ Guide to good hygiene and food safety practices and quebec.ca (Oct 2026), Ch. 12 Records and illness, Guide — Pour plus d'information
38. A — Partial cooking of meat is not recommended
Partial cooking does not reach a safe internal temperature and keeps food in the danger zone; it is not recommended.
Thawing and cooking · Based on: MAPAQ Guide to good hygiene and food safety practices and quebec.ca (Oct 2026), Ch. 6 Thawing and cooking, Guide — Semi-cuisson
39. A — 82 °C or more
In a dishwasher, wash water is at least 60 °C and the heat-sanitizing rinse at least 82 °C.
Cleaning and sanitizing · Based on: MAPAQ Guide to good hygiene and food safety practices and quebec.ca (Oct 2026), Ch. 8 Cleaning and sanitizing, quebec.ca — Procédure automatique
40. D — Until one week after the illness began
A person with visible jaundice must be kept off work until one week after the illness began.
Personal hygiene and health · Based on: MAPAQ Guide to good hygiene and food safety practices and quebec.ca (Oct 2026), Ch. 9 Personal hygiene, Guide — État de santé
41. B — 24 hours
Tartare is best prepared the same day and must be eaten within 24 hours of preparation.
Cooling, reheating, tartares and sushi · Based on: MAPAQ Guide to good hygiene and food safety practices and quebec.ca (Oct 2026), Ch. 7 Cooling and reheating, Guide — Tartares et sushis
42. C — Every 15 minutes
In that range bacteria can double every 15 minutes, so PHF left at room temperature must be prepared quickly.
Temperatures and the cold chain · Based on: MAPAQ Guide to good hygiene and food safety practices and quebec.ca (Oct 2026), Ch. 3 Temperatures, Guide — Zone de danger
43. B — 8 cm
Movable shelving must be at least 8 cm off the floor, and fixed shelving at least 10 cm.
Preventing contamination · Based on: MAPAQ Guide to good hygiene and food safety practices and quebec.ca (Oct 2026), Ch. 5 Contamination, Guide — Entreposage
44. A — Shut them down until the advisory is lifted
Ice, water, juice, soft-drink and coffee machines fed by the network must be shut down.
Drinking water and water advisories · Based on: MAPAQ Guide to good hygiene and food safety practices and quebec.ca (Oct 2026), Ch. 11 Drinking water, quebec.ca — Avis d'ébullition
45. D — So it can be cleaned, sanitized and inspected
Equipment must be removable and accessible for cleaning, sanitizing, maintenance and inspection.
Equipment, premises and pests · Based on: MAPAQ Guide to good hygiene and food safety practices and quebec.ca (Oct 2026), Ch. 10 Equipment and premises, Guide — Équipement et ustensiles
46. A — At least one certified employee must be present
Option 1 requires the responsible person to be present during working hours; otherwise at least one employee with a manager or food handler certificate must be there.
Mandatory training and operator duties · Based on: MAPAQ Guide to good hygiene and food safety practices and quebec.ca (Oct 2026), Ch. 1 Training, quebec.ca — Option 1
47. C — A physical hazard
Physical hazards include metal, plastic, glass, wood, stones, bone and other foreign objects such as hair or jewellery.
Food safety, hazards and the 5 M · Based on: MAPAQ Guide to good hygiene and food safety practices and quebec.ca (Oct 2026), Ch. 2 Food safety and hazards, Guide — Lexique, dangers
48. A — Gluten sources and sulphites
Gluten sources (oats, wheat, barley, rye, triticale) and sulphites must also be declared.
Food origin, labelling and allergens · Based on: MAPAQ Guide to good hygiene and food safety practices and quebec.ca (Oct 2026), Ch. 4 Origin and labelling, Guide — Allergènes prioritaires
49. B — Abdominal cramps and diarrhea
Foodborne illness can cause abdominal cramps or pain, diarrhea, nausea, vomiting, fever and headache.
Records and foodborne illness · Based on: MAPAQ Guide to good hygiene and food safety practices and quebec.ca (Oct 2026), Ch. 12 Records and illness, quebec.ca — Intoxications alimentaires
50. C — In the centre, away from bone and fat
Insert a reliable, calibrated thermometer into the centre of the food without touching bone or a layer of fat.
Thawing and cooking · Based on: MAPAQ Guide to good hygiene and food safety practices and quebec.ca (Oct 2026), Ch. 6 Thawing and cooking, Guide — Cuisson

Original practice questions by Canada Exam Prep, written from the official handbook. Not official test questions. Free to print for personal study.

FAQ

MAPAQ food handler practice test (printable PDF): common questions

Is there an official PDF of the MAPAQ exam questions?

No. MAPAQ does not publish its exam questions. It does publish the free guide you may consult during the exam. This sheet is original practice written from that guide and quebec.ca.

Can I use this sheet during the real exam?

No. Only MAPAQ's Guide to good hygiene and food safety practices may be consulted during the exam, according to quebec.ca. Use this sheet to practise beforehand.

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MAPAQ Food Handler Practice Test – Printable Questions and Answers