MAPAQ Food Handler Practice Test 7

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. What is the maximum time for cooked food to drop from 60 °C to 21 °C?

   1. 6 hours
   2. 2 hours
   3. 4 hours
   4. 30 minutes

2. What should you do with a product whose packaging has been gnawed?

   1. Sell it first
   2. Discard it
   3. Keep it for staff
   4. Move it into a new container

3. To what temperature must a cooked, chilled stew be reheated for hot holding?

   1. 40 °C, just long enough to serve
   2. 74 °C, or 63 °C for 3 minutes
   3. 50 °C for 10 minutes
   4. 60 °C for 1 minute

4. A dishwasher only washes dishes and utensils. Does food handler training apply to this worker?

   1. No, the training covers only the restaurant's managers
   2. No, the training covers only the cooks in the kitchen
   3. Only if the dishwasher works more than 30 hours a week
   4. Yes, it covers those who clean food-contact equipment

5. How should garbage be stored outside the building?

   1. In clean, closed, leak-proof containers animals cannot reach
   2. On the ground in the yard, picked up once a month
   3. In open bags piled by the back door until pickup
   4. In stacked cardboard boxes behind the building

6. Can food be prepared with chemically treated water, such as chlorinated water, during an advisory?

   1. Yes, if it is well diluted
   2. Yes, for soups only
   3. Yes, if the advisory lasts over a week
   4. No, never

7. Why should fries not be cooked in the same oil as fish?

   1. Fish is an allergen that can contaminate the fries
   2. The fries absorb too much salt from the fish batter
   3. The fish cooks less evenly after a batch of fries
   4. The oil cools down too quickly between the two batches

8. What temperature should the detergent wash water be for manual dishwashing?

   1. 20 °C
   2. 60 °C
   3. 43 °C
   4. 82 °C

9. Which ministry should be contacted to report foodborne illness linked to an establishment?

   1. The Ministry of Education, through the school boards
   2. Revenu Québec, through its business services
   3. The Ministry of Transport, through its road safety branch
   4. The Ministry of Agriculture, Fisheries and Food (MAPAQ)

10. A cook has had diarrhea. When can he go back to handling food?

    1. As soon as he feels well enough to work again
    2. 48 hours after symptoms have completely stopped
    3. After 12 hours in a row without any symptoms
    4. After one full week off, whatever his symptoms

11. What must you do before thawing vacuum-packed smoked fish in the fridge?

    1. Leave it in its sealed packaging
    2. Open or remove the packaging
    3. Add more salt to it
    4. Plunge it into hot water

12. Dry goods sit on a wheeled rack that can be moved for cleaning. How high above the floor must that movable rack be?

    1. 15 cm
    2. 8 cm
    3. 2 cm
    4. 50 cm

13. In what order are cleaning and sanitizing done?

    1. Sanitize only, with no cleaning
    2. Clean first, then sanitize
    3. Both at once with a single product
    4. Sanitize first, then clean

14. A probe thermometer placed for one minute in ice with a little water should read what?

    1. -18 °C, plus or minus 2 °C
    2. 10 °C, plus or minus 2 °C
    3. 0 °C, plus or minus 1 °C
    4. 4 °C, plus or minus 1 °C

15. A chef cooks chicken breasts to 55 °C in the morning to finish them at noon. What does the guide say?

    1. Partial cooking of meat is not recommended
    2. It is a good way to save time
    3. It is required for poultry
    4. It is allowed if the chicken stays on the counter

16. If the guide and the Food Products Act differ, which prevails?

    1. The manufacturer's instructions
    2. The guide, because it is newer
    3. The establishment's internal policy
    4. The Act and its regulations

17. Which symptom is typical of foodborne illness?

    1. Ankle pain
    2. Abdominal cramps and diarrhea
    3. A rash on the knees only
    4. A dry cough with no fever

18. How long must the measures for a water advisory stay in place?

    1. Until the tap water looks clear and smells normal
    2. Exactly 24 hours after the advisory is announced
    3. One week, after which normal use can resume
    4. Until the authorities lift the advisory

19. What information must come with mussels or oysters on receipt?

    1. Species, harvest date and harvest area
    2. The supplier's suggested recipe
    3. Wholesale price and the fisher's name
    4. Colour and weight of each shell

20. What temperature range is the danger zone?

    1. Between 0 °C and 21 °C
    2. Between -18 °C and 4 °C
    3. Between 10 °C and 40 °C
    4. Between 4 °C and 60 °C

21. When thawing food in water, what is the maximum temperature of the drinking water?

    1. 4 °C
    2. 21 °C
    3. 40 °C
    4. 60 °C

22. An employee has visible jaundice. How long must she be kept off work?

    1. Until 48 hours after the symptoms have ended
    2. No removal is needed if she feels well enough
    3. For one day, then back to regular duties
    4. Until one week after the illness began

23. What share of adverse reactions does Health Canada's allergen list cover?

    1. Exactly 100%
    2. About 10%
    3. About 50%
    4. About 90%

24. What is the maximum time a mix of oil and fresh garlic can be kept at 4 °C?

    1. 30 days
    2. 24 hours
    3. 6 months
    4. 7 days

25. Which of these operators is exempt from mandatory food hygiene and safety training?

    1. A restaurant open only in summer
    2. A grocery store selling prepared dishes
    3. One organizing a short special event
    4. A caterer preparing meals at home