Manitoba Certified Food Handler Practice Test 2026: الاختبار التدريبي 3

1. السؤال 1 من 25

   Where should you insert a probe thermometer in a roast?

   • AJust under the surface
   • BInto the middle of the thickest part, away from bone
   • CTouching the bottom of the pan
   • DTouching the bone
   أظهر الإجابة

   الإجابة: B. Into the middle of the thickest part, away from bone

   Insert the thermometer through the thickest part to the middle, without touching bone.

2. السؤال 2 من 25

   What should you do with a food thermometer before each use?

   • AClean it
   • BNothing
   • CPut it in the freezer
   • DWipe it on your apron
   أظهر الإجابة

   الإجابة: A. Clean it

   Clean the thermometer before each use, and between raw and cooked foods, to prevent cross-contamination.

3. السؤال 3 من 25

   Under Ontario rules, who should not handle food?

   • AEmployees who are ill or have cuts, boils or sores on their hands
   • BEmployees who are tired
   • CEmployees who just started their shift
   • DEmployees who wear glasses
   أظهر الإجابة

   الإجابة: A. Employees who are ill or have cuts, boils or sores on their hands

   Sick workers, and workers with infected cuts, boils or abrasions on their hands, must not handle food.

4. السؤال 4 من 25

   What do most harmful bacteria need to grow?

   • ASalt and sugar only
   • BFood, moisture, warmth and time
   • CFreezing temperatures
   • DSunlight and dry air
   أظهر الإجابة

   الإجابة: B. Food, moisture, warmth and time

   Bacteria grow quickly in moist, high-protein foods kept in the danger zone for too long.

5. السؤال 5 من 25

   Which food is a hazardous food that must be kept cold once cut?

   • ABread rolls
   • BWhole uncut potatoes
   • CMelon
   • DDry beans
   أظهر الإجابة

   الإجابة: C. Melon

   Cut melon has moist flesh where germs can grow, so it must be kept at 4°C or colder.

6. السؤال 6 من 25

   What is the safe internal cooking temperature for pork, including chops and ground pork?

   • A63°C
   • B55°C
   • C60°C
   • D71°C
   أظهر الإجابة

   الإجابة: D. 71°C

   Health Canada lists 71°C for pork pieces, whole cuts and ground pork.

7. السؤال 7 من 25

   Why is raw fish stored above raw poultry in the fridge?

   • AFish is lighter
   • BFish smells less
   • CPoultry must be frozen
   • DFish needs a lower cooking temperature than poultry
   أظهر الإجابة

   الإجابة: D. Fish needs a lower cooking temperature than poultry

   Raw foods are stored by cooking temperature. Poultry needs the highest temperature, so it goes lowest.

8. السؤال 8 من 25

   What internal temperature should leftovers reach when reheated?

   • A74°C
   • B60°C
   • C63°C
   • D50°C
   أظهر الإجابة

   الإجابة: A. 74°C

   Health Canada lists 74°C for leftovers.

9. السؤال 9 من 25

   What internal temperature must stuffing reach, whether cooked alone or inside poultry?

   • A63°C
   • B74°C
   • C71°C
   • D60°C
   أظهر الإجابة

   الإجابة: B. 74°C

   Stuffing can pick up juices from raw poultry, so it must reach 74°C.

10. السؤال 10 من 25

    Which step helps keep an allergen out of a dish?

    • AWash hands and use clean, sanitized utensils and surfaces
    • BUse the same tongs for all dishes
    • CUse a cloth to wipe the knife between dishes
    • DFry everything in the same oil
    أظهر الإجابة

    الإجابة: A. Wash hands and use clean, sanitized utensils and surfaces

    Shared utensils, oil and surfaces can move allergens into food. Clean tools and hands prevent this.

11. السؤال 11 من 25

    A beef steak is cooked to medium-rare. What internal temperature must it reach?

    • A58°C
    • B50°C
    • C63°C
    • D55°C
    أظهر الإجابة

    الإجابة: C. 63°C

    Beef, veal and lamb steaks and roasts are safe at 63°C for medium-rare.

12. السؤال 12 من 25

    Where should you wash your hands at work?

    • AIn the dishwashing sink
    • BIn the mop sink
    • CIn the food preparation sink
    • DAt a handwashing sink
    أظهر الإجابة

    الإجابة: D. At a handwashing sink

    Use only sinks meant for handwashing, which must be supplied and easy to reach.

13. السؤال 13 من 25

    What is the correct order for cleaning and sanitizing dishes by hand?

    • AWash, towel-dry, sanitize, rinse
    • BSanitize, wash, rinse, towel-dry
    • CScrape, wash, rinse, sanitize, air-dry
    • DRinse, sanitize, scrape, wash
    أظهر الإجابة

    الإجابة: C. Scrape, wash, rinse, sanitize, air-dry

    Scrape off food, wash in soapy water, rinse, sanitize, then let dishes air-dry.

14. السؤال 14 من 25

    What should you do with clams or mussels that do not open after cooking?

    • APry them open and serve them
    • BServe them cold
    • CCook them for one more minute and serve them
    • DThrow them away
    أظهر الإجابة

    الإجابة: D. Throw them away

    When cooking clams, mussels, oysters and scallops in their shells, discard any that do not open.

15. السؤال 15 من 25

    Why should food handlers keep their fingernails short and clean?

    • AIt is only about looks
    • BShort nails help you type orders
    • CGerms and dirt can collect under long nails
    • DLong nails make knives slip
    أظهر الإجابة

    الإجابة: C. Germs and dirt can collect under long nails

    Dirt and germs can hide under long nails and are hard to wash away.

16. السؤال 16 من 25

    In this diagram, which marker shows the temperature danger zone?

    • AMarker 3
    • BMarker 1
    • CMarker 4
    • DMarker 2
    أظهر الإجابة

    الإجابة: D. Marker 2

    Marker 2 is the red band between 4°C and 60°C, where bacteria grow fast.

17. السؤال 17 من 25

    Cooked rice left at room temperature can grow which germ that makes a toxin?

    • ABacillus cereus
    • BListeria
    • CHepatitis A
    • DTrichinella
    أظهر الإجابة

    الإجابة: A. Bacillus cereus

    Bacillus cereus spores survive cooking and can grow and make toxins if cooked rice is left warm. Keep rice hot or cool it quickly.

18. السؤال 18 من 25

    What is the safe internal cooking temperature for fish?

    • A60°C
    • B50°C
    • C70°C
    • D55°C
    أظهر الإجابة

    الإجابة: C. 70°C

    Fish must reach 70°C.

19. السؤال 19 من 25

    What is the minimum time to rub your hands with soap when washing them?

    • A20 seconds
    • B5 seconds
    • C2 seconds
    • D2 minutes
    أظهر الإجابة

    الإجابة: A. 20 seconds

    Scrub all parts of your hands with soap for at least 20 seconds.

20. السؤال 20 من 25

    How is cleaning different from sanitizing?

    • AThey are the same thing
    • BCleaning is only for floors
    • CCleaning removes dirt and food; sanitizing reduces germs to a safe level
    • DSanitizing removes dirt; cleaning kills germs
    أظهر الإجابة

    الإجابة: C. Cleaning removes dirt and food; sanitizing reduces germs to a safe level

    You must clean before you sanitize, because dirt can stop sanitizer from working.

21. السؤال 21 من 25

    Undercooked ground beef is often linked to which germ?

    • AMould
    • BHepatitis A
    • CE. coli O157:H7
    • DBacillus cereus
    أظهر الإجابة

    الإجابة: C. E. coli O157:H7

    E. coli O157:H7 can be mixed through ground meat, so ground beef must reach 71°C.

22. السؤال 22 من 25

    Which food is a hazardous (potentially hazardous) food?

    • ACrackers
    • BSugar
    • CCooked chicken
    • DDry pasta
    أظهر الإجابة

    الإجابة: C. Cooked chicken

    Hazardous foods, such as meat, poultry, fish, eggs, dairy and cooked rice, support fast germ growth and need temperature control.

23. السؤال 23 من 25

    Under BC's Food Premises Regulation, where are employees banned from smoking?

    • AIn their own car in the parking lot
    • BWhere food is prepared, served or stored
    • CAt home
    • DIn a designated smoking area outside
    أظهر الإجابة

    الإجابة: B. Where food is prepared, served or stored

    Employees may not smoke where food is prepared, dispensed or stored.

24. السؤال 24 من 25

    A salad in a display cooler reads 9°C. What should you do?

    • ATell your supervisor, because it is above 4°C and in the danger zone
    • BNothing, 9°C is cold enough
    • CAdd more dressing
    • DHeat it to 60°C
    أظهر الإجابة

    الإجابة: A. Tell your supervisor, because it is above 4°C and in the danger zone

    Cold hazardous food must be 4°C or colder. Food above 4°C is in the danger zone.

25. السؤال 25 من 25

    What is the safe internal cooking temperature for ground beef, such as burgers and meatballs?

    • A71°C
    • B63°C
    • C60°C
    • D55°C
    أظهر الإجابة

    الإجابة: A. 71°C

    Grinding mixes germs through the meat, so ground beef, veal and lamb must reach 71°C.

لوحة المفاتيح: 1–4 للإجابة، وEnter للسؤال التالي.

الاختبار الحقيقي: Set by the program