MAPAQ Food Handler Practice Test 3

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. PHF are handled at room temperature. How often should surfaces be cleaned and sanitized?

   1. Every 24 hours
   2. Once a week
   3. Only at closing
   4. Every 4 hours

2. 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

3. What is the maximum time allowed for reheating?

   1. Under 6 hours
   2. There is no limit
   3. Under 2 hours
   4. Under 12 hours

4. 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

5. 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

6. What minimum internal temperature must a piece of fish reach?

   1. 55 °C
   2. 63 °C
   3. 82 °C
   4. 70 °C

7. 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

8. 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

9. 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

10. A food looks and smells normal. Can you conclude it is safe?

    1. Yes, contaminated food always smells bad or sour
    2. Yes, as long as its colour looks normal and fresh
    3. No, pathogens do not always change smell or appearance
    4. No, but only when the food is meat or poultry

11. What is the minimum temperature for holding food served hot?

    1. 45 °C
    2. 100 °C
    3. 50 °C
    4. 60 °C

12. What must every fridge, freezer or hot-holding unit have?

    1. An automatic shut-off timer
    2. A bright interior light
    3. A key lock on the door
    4. A reliable, calibrated thermometer

13. 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

14. When should a board be cleaned and sanitized between cutting raw chicken and raw beef?

    1. Once a week, during the deep cleaning
    2. After each use, between the two meats
    3. Only at the end of the day, after closing
    4. Only if the board looks visibly dirty

15. 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

16. 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

17. Can ground meat be used to make a tartare?

    1. Yes, if it is very fresh and bought the same day
    2. Yes, if it is well salted and seasoned
    3. No, ground meat must be well cooked
    4. Yes, if it was frozen first for a few days

18. Which certificate must the person named responsible for food hygiene and safety control hold?

    1. A restaurant permit issued by the municipality
    2. A college diploma in dietetic techniques
    3. The "Food handler" certificate only
    4. The "Food establishment manager" certificate

19. Why do potentially hazardous foods need temperature control?

    1. They easily absorb the odours of other foods in the fridge
    2. They lose their colour as soon as they start to warm up
    3. They become far too salty when left at room temperature
    4. They allow pathogens to grow or toxins to form

20. When must a food handler wash their hands?

    1. Before work and after the toilet, smoking or raw food
    2. Only when dirt is clearly visible on the hands
    3. Only at the end of the shift, before going home
    4. Only right before serving a plate to a customer

21. A cook's moustache extends past the corners of his mouth. What must he do?

    1. Nothing, only beards are covered
    2. Wear longer gloves
    3. Wear a beard cover
    4. Shave before every shift

22. 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

23. In what order is it best to prepare foods at the same station?

    1. The most expensive foods first, to protect them
    2. Cooked or ready-to-eat foods before raw foods
    3. Raw foods before everything else, to get them done
    4. Any order at all, as long as you work quickly

24. An establishment uses an artesian well. How often must the water be tested?

    1. Once every five years
    2. Once a month
    3. Twice a year
    4. Only at opening

25. 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