MAPAQ Food Handler Practice Test 5

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. Should containers be sealed tightly while food is cooling?

   1. No, but only for desserts
   2. Yes, to avoid odours
   3. No, so the heat can escape
   4. Yes, to keep the moisture in

2. 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

3. Which item is required at a handwashing station?

   1. A hand towel shared by the team
   2. A hand dryer in the cooking area
   3. A shared bar of soap
   4. Single-use individual towels

4. An employee passed FOODSAFE Level 1 in British Columbia. What must she do for it to count in Quebec?

   1. Have a notary translate her certificate
   2. Retake the full six-hour training
   3. Pay an equivalency fee to MAPAQ
   4. Nothing, it is already recognized as equivalent

5. Which practice helps prevent cross-contamination when cutting food?

   1. One board for vegetables and another for raw meat
   2. Wiping the board with a dry towel between foods
   3. One board for everything, rinsed in cold water
   4. Cutting raw meat directly on the counter

6. 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

7. Which precaution does the guide recommend for meat used in tartare?

   1. Grind it finely in a food processor
   2. Keep it at room temperature
   3. Trim a thin layer off the outside
   4. Soak it in water for an hour

8. Which tip helps keep insects and rodents out?

   1. Remove the grates from vents so air flows better
   2. Keep food scraps outside, away from the kitchen
   3. Protect openings with screens and grates
   4. Leave the doors open on hot days for fresh air

9. 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

10. What minimum internal temperature must an egg dish such as a quiche reach?

    1. 65 °C
    2. 74 °C
    3. 60 °C
    4. 82 °C

11. 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

12. Why should a roast not be thawed at room temperature?

    1. The surface sits too long at temperatures that favour pathogens
    2. The centre of the roast cooks before the outer surface does
    3. The roast loses its flavour and colour when thawed slowly
    4. The roast absorbs too much humidity from the room air

13. A product combines detergent and sanitizer. How should it be used?

    1. Mixed with bleach to make it work even better
    2. Only once a week, as a deep-cleaning product
    3. In one quick application, since it does both jobs
    4. In two separate applications, one to clean and one to sanitize

14. 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

15. 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

16. Who is responsible for keeping a daily register of equipment temperatures?

    1. The equipment supplier
    2. The operator
    3. The customer who reports a problem
    4. The MAPAQ inspector

17. Gloves used to handle food must not be made of which material?

    1. Vinyl
    2. Polyethylene
    3. Nitrile
    4. Latex

18. Which subject is part of the food handler training content set by law?

    1. Setting menu prices
    2. Social media marketing
    3. Food labelling
    4. Staff schedule management

19. According to the guide, what almost always causes foodborne illness?

    1. Food bought on sale close to its best-before date
    2. Food imported from another country without inspection
    3. An undiagnosed allergy in the customer who ate it
    4. An improper preparation or storage method

20. Which of these is a priority allergen that must be declared?

    1. White rice
    2. Carrots
    3. Apples
    4. Sesame seeds

21. What should be offered to customers who want water during a boil-water advisory?

    1. Lukewarm network water
    2. Filtered tap water
    3. Tap water with ice
    4. Bottled water

22. 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

23. What is the maximum storage temperature for frozen food?

    1. -5 °C
    2. -10 °C
    3. -18 °C
    4. 0 °C

24. An egg is cracked but its contents do not leak. What can be done?

    1. Serve it raw in a salad dressing the same day
    2. Freeze it whole in its shell for use within a month
    3. Keep it in its shell at room temperature for a week
    4. Break it into a bowl, refrigerate it and use it within two days

25. A utensil falls on the floor during service. What should you do?

    1. Put it back, it only touched the floor
    2. Wipe it on your apron and keep going
    3. Rinse it quickly in cold water
    4. Send it to be washed before using it again