MAPAQ Food Handler: Records and foodborne illness

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. Under which regulation are some records mandatory?

   1. The Highway Safety Code
   2. The occupational health regulation
   3. The Regulation respecting food
   4. The Civil Code of Québec

2. A customer believes they got sick after a restaurant meal. Where can they complain?

   1. Only to their own insurance company
   2. To MAPAQ, online or at 1 800 463-5023
   3. Only to the municipal police department
   4. Only to the restaurant owner, in person

3. Which record does the guide give as an example?

   1. A tips record
   2. A reservations record
   3. A staff vacation record
   4. A product cooling record

4. 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

5. According to quebec.ca, which group risks more serious effects from foodborne illness?

   1. Adults aged 30 to 40
   2. Healthy athletes
   3. Teenagers aged 15 to 18
   4. Children aged 5 and under

6. 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

7. 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

8. Which record relates to meats used to make ground meat?

   1. The register of meats used to prepare ground meat
   2. The washroom cleaning register posted by the door
   3. The pasteurization register for dairy products
   4. The register of vegetable suppliers and their invoices

9. Where must storage, preparation and cleaning records be kept?

   1. On site, available to staff and inspectors
   2. At the MAPAQ regional office closest to the business
   3. At the office of the company's outside accountant
   4. At the owner's home, in a locked filing cabinet

10. Which record tracks trained staff members?

    1. The register of regular customers and their orders
    2. The register of noise complaints from the neighbours
    3. The payroll register kept by the accountant
    4. The register of staff trained in food hygiene and safety

11. 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

12. 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)