MAPAQ Food Handler Practice Test 2

All 25 questions in this test

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

1. Which rule applies to cleaning and sanitizing products?

   1. Mix them together to make them stronger and faster
   2. Store them on a shelf above the preparation counter
   3. Pour them into empty water bottles to save space
   4. Never mix them and keep them away from food

2. 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

3. Within what time must a tartare be eaten after it is prepared?

   1. 48 hours
   2. 24 hours
   3. 72 hours
   4. One week

4. What minimum internal temperature is required for pork chops or a pork roast?

   1. 82 °C
   2. 71 °C
   3. 63 °C
   4. 60 °C

5. Under a do-not-consume advisory, is network water safe once boiled?

   1. Yes, after ten minutes of boiling
   2. No, it stays unsafe even when boiled
   3. Yes, if chlorine is added
   4. Yes, after one minute of boiling

6. Is a non-potentially hazardous food completely risk-free?

   1. No, once contaminated it can carry pathogens
   2. Yes, as long as it stays at room temperature
   3. Yes, it can never make anyone sick
   4. No, it always becomes a PHF once opened

7. Can hand sanitizer gel replace handwashing?

   1. Yes, after handling raw meat
   2. No, it does not replace handwashing
   3. Yes, if it contains alcohol
   4. Yes, during rush hours

8. Where should raw meat, poultry and fish be stored in a fridge?

   1. Covered, below ready-to-eat foods
   2. Next to desserts, to save space
   3. Directly on the walk-in floor
   4. On the top shelf, uncovered

9. A crate of vegetables was set on the floor of the delivery yard. What should you avoid?

   1. Putting it on the preparation counter afterwards
   2. Washing the vegetables carefully before using them
   3. Storing it in the walk-in cooler with the other produce
   4. Recording the delivery in the supplier register

10. 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

11. 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

12. 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

13. What statement must meat sold after thawing carry?

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

14. 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

15. For chemical sanitizing, which instructions must be followed?

    1. The manufacturer's: concentration, contact time, rinsing
    2. Leave the product on the surface for a full week
    3. Use as much product as possible to be on the safe side
    4. Always dilute it in boiling water, whatever the label says

16. A boil-water advisory is issued. What should you do with ice already made from network water?

    1. Rinse it with hot water
    2. Throw it out
    3. Keep it for staff drinks
    4. Serve it if it is fully frozen

17. 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

18. Which of these is a potentially hazardous food (PHF)?

    1. Bottled water
    2. Dry pasta
    3. Cooked rice
    4. Plain bread with no filling

19. What should you do with a bulging can received from a supplier?

    1. Sell it at a discount and tell the customer
    2. Discard it, since it may be contaminated
    3. Use it quickly before it gets worse
    4. Refrigerate it to stabilize it

20. 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

21. 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

22. After microwave cooking, how long should you wait before checking the food reached 74 °C throughout?

    1. Two minutes
    2. One hour
    3. Ten minutes
    4. Ten seconds

23. Why should a refrigerated display counter not be overloaded?

    1. So customers can see the prices
    2. So cold air can circulate
    3. To avoid scratching the shelves
    4. To lower the electricity bill

24. 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

25. 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