MAPAQ Food Handler Practice Test 4

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. Under option 2, what minimum share of staff must hold a manager or food handler certificate?

   1. 5%
   2. 50%
   3. 10%
   4. 25%

2. Who is most at risk of serious complications from foodborne illness?

   1. People who often eat in restaurants
   2. Healthy adults aged 25 to 40
   3. Employees who have taken the training
   4. Pregnant women and older adults

3. 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

4. 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

5. What is a healthy carrier?

   1. A food with no bacteria at all
   2. An employee who never gets sick
   3. A person who carries pathogens without symptoms
   4. A person vaccinated against all diseases

6. 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

7. Who gives the mandatory food hygiene and safety training?

   1. Trainers authorized by MAPAQ
   2. MAPAQ inspectors themselves
   3. Health Canada, directly online
   4. Each restaurant's manager

8. Why should a thawed potentially hazardous food not be refrozen?

   1. It would take up too much space in the establishment's freezer
   2. It would lose all of its vitamins and minerals in the freezer
   3. It would become too hard to cut once it is frozen a second time
   4. Freezing does not kill micro-organisms, which will be more numerous

9. 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

10. 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

11. What minimum temperature must the establishment's hot water reach?

    1. 40 °C
    2. 82 °C
    3. 50 °C
    4. 60 °C

12. 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

13. During a boil-water advisory, for which manual dishwashing steps may network water be used?

    1. Pre-wash and wash with detergent only
    2. Every step, including sanitizing
    3. The final rinse only
    4. No step, even with detergent

14. 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

15. Which method helps cool a large pot of sauce quickly?

    1. Seal it tightly and leave it on the stove
    2. Let it cool on the counter overnight
    3. Put the whole pot in the freezer without stirring
    4. Divide it into shallow containers

16. What is the minimum height above the floor for fixed storage shelving?

    1. 30 cm
    2. 2 cm
    3. 10 cm
    4. 1 m

17. A delivery of chilled meat arrives in the middle of service. What should you do?

    1. Leave it on the dock until service ends
    2. Set it near the ovens for later
    3. Put it away the next morning
    4. Put it in the fridge without delay

18. 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

19. What requirement applies to floors, walls and ceilings in an establishment?

    1. Washable, smooth and free of cracks
    2. Painted white in all cases
    3. Made of untreated wood
    4. Covered with carpet for comfort

20. A cook wants to taste his sauce. Which practice is correct?

    1. Taste it with clean fingers, since hands were washed
    2. Use a spoon once, then send it to be washed
    3. Reuse the same tasting spoon after wiping it on a cloth
    4. Taste it with the serving ladle, then stir the sauce

21. 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

22. 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

23. What minimum internal temperature must a whole bird reach?

    1. 71 °C
    2. 63 °C
    3. 82 °C
    4. 74 °C

24. 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

25. How should wiping cloths be kept between uses?

    1. Tucked in an apron pocket so they are always handy
    2. Left in the dirty dishwater until the end of the shift
    3. Washed, rinsed, then in a clean sanitizing solution
    4. Folded on the counter so they can dry between uses