MAPAQ Food Handler Practice Test 6

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. A delivery person wants to bring crates straight into the preparation area. What does the guide say?

   1. Delivery people should not enter the preparation area
   2. It is allowed as long as he wears a clean apron
   3. It is allowed if he knows the kitchen staff well
   4. It is allowed if he is in a hurry to finish his route

2. What is the maximum storage temperature for refrigerated food?

   1. 4 °C
   2. 0 °C
   3. 10 °C
   4. 7 °C

3. What should you do with a probe thermometer between food readings?

   1. Put it back in your pocket
   2. Wipe it on your apron
   3. Rinse it in cold water only
   4. Clean and sanitize it

4. Which thawing method is safe for a potentially hazardous food?

   1. In a sink of still lukewarm water
   2. Next to the fryer to speed it up
   3. On the counter overnight
   4. In the refrigerator

5. For manual heat sanitizing, what water temperature and time are needed?

   1. At least 77 °C for at least 30 seconds
   2. At least 100 °C for a full 5 minutes
   3. At least 60 °C for 5 seconds
   4. At least 43 °C for 10 seconds

6. In the 5 M method used by MAPAQ inspectors, what does Manpower cover?

   1. Cleanliness of equipment and utensils
   2. Premises and drinking water
   3. Cooking and cooling
   4. Dress, handwashing and health

7. What minimum internal temperature must ground beef patties reach?

   1. 63 °C
   2. 71 °C
   3. 68 °C
   4. 82 °C

8. Why should brushes and wiping cloths be replaced regularly?

   1. They can become a source of contamination
   2. Buying new ones costs less than washing old ones
   3. They become too soft to scrub off stuck-on food
   4. They fade and look worn after a few weeks of use

9. A blind customer enters the dining room with a guide dog. What does the guide say?

   1. The dog may go only into the kitchen, not the dining room
   2. The dog must wait outside the restaurant door
   3. The customer must be seated on the outdoor patio
   4. The customer may be accompanied by the service dog

10. A grocery store packages a chilled prepared dish on site. Which storage labelling is acceptable?

    1. "Best before" plus "Keep refrigerated"
    2. Only the date the recipe was created
    3. Only the cook's name
    4. Only the price and weight

11. Which documents should be kept to show where food came from?

    1. Schedules of the kitchen staff by week
    2. Receipts given to customers at the till
    3. A supplier register and purchase invoices
    4. Menus used over the previous years

12. How should foods with allergens be stored relative to allergen-free foods?

    1. Below the allergen-free foods
    2. Mixed in the same container
    3. Above the allergen-free foods
    4. With no special precaution

13. How long is the "Food handler" certificate valid?

    1. Two years
    2. Five years
    3. For life
    4. Until you leave your current employer

14. What water must be used to make ice in an establishment?

    1. Water from the dish sink
    2. Filtered rainwater
    3. Drinking water
    4. Any water, since freezing purifies it

15. 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

16. What temperature must the heat-sanitizing rinse of a dishwasher reach?

    1. 82 °C or more
    2. 60 °C
    3. 43 °C
    4. 71 °C

17. Where should insecticides and rodent products be stored?

    1. Under the preparation sink, next to the soap
    2. In the fridge, tightly closed and labelled
    3. On the spice shelves, where they are easy to find
    4. In a safe place, never in contact with food

18. Which type of scrubber is prohibited in a food establishment?

    1. A plastic brush
    2. A metal scrubber
    3. A nylon scrubber
    4. A non-abrasive sponge

19. When must gloves be changed?

    1. Never, since they can be washed just like hands
    2. After handling raw food and before cooked food
    3. Only once, at the end of the work shift
    4. Only if there is a visible hole or tear in them

20. To kill parasites, how must most fish for sushi be treated before preparation?

    1. Refrigerated 24 hours at 4 °C
    2. Rinsed in salt water for an hour
    3. Frozen at -20 °C for at least 7 days
    4. Marinated in lemon juice

21. Which stock rotation principle does the guide recommend?

    1. First in, first out
    2. Use the largest container first
    3. Use the most expensive first
    4. Last in, first out

22. During a boil-water advisory, what should be done with coffee and drink machines connected to the network?

    1. Shut them down until the advisory is lifted
    2. Use them if the water comes out hot
    3. Rinse them once, then use them
    4. Use them for staff only

23. After cooking, at what temperature must a dish be held until it is served?

    1. Above 60 °C
    2. Below 4 °C, then reheated
    3. At room temperature
    4. Between 30 °C and 50 °C

24. What condition applies to eggs received by an establishment?

    1. They must be washed on site
    2. They must be graded
    3. They must come from an organic farm
    4. They must be brown

25. What minimum work experience lets a person ask to go straight to the food handler exam?

    1. Six months
    2. Two years
    3. Five years
    4. One year