Manitoba Certified Food Handler Practice Test 2026: Übungstest 3

Übungstest 3 von 5 für den Test „Manitoba Certified Food Handler Practice Test“: 25 weitere Fragen mit Antworten und Erklärungen.

Lebensmittelhygiene
Manitoba
110 Fragen
Geprüft am 10. Oktober 2026

Frage 1 von 25
Where should you insert a probe thermometer in a roast?
- Just under the surface
- Into the middle of the thickest part, away from bone
- Touching the bottom of the pan
- Touching the bone
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Antwort: B. Into the middle of the thickest part, away from bone
Insert the thermometer through the thickest part to the middle, without touching bone.
Frage 2 von 25
What should you do with a food thermometer before each use?
- Clean it
- Nothing
- Put it in the freezer
- Wipe it on your apron
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Antwort: A. Clean it
Clean the thermometer before each use, and between raw and cooked foods, to prevent cross-contamination.
Frage 3 von 25
Under Ontario rules, who should not handle food?
- Employees who are ill or have cuts, boils or sores on their hands
- Employees who are tired
- Employees who just started their shift
- Employees who wear glasses
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Antwort: 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.
Frage 4 von 25
What do most harmful bacteria need to grow?
- Salt and sugar only
- Food, moisture, warmth and time
- Freezing temperatures
- Sunlight and dry air
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Antwort: B. Food, moisture, warmth and time
Bacteria grow quickly in moist, high-protein foods kept in the danger zone for too long.
Frage 5 von 25
Which food is a hazardous food that must be kept cold once cut?
- Bread rolls
- Whole uncut potatoes
- Melon
- Dry beans
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Antwort: C. Melon
Cut melon has moist flesh where germs can grow, so it must be kept at 4°C or colder.
Frage 6 von 25
What is the safe internal cooking temperature for pork, including chops and ground pork?
- 63°C
- 55°C
- 60°C
- 71°C
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Antwort: D. 71°C
Health Canada lists 71°C for pork pieces, whole cuts and ground pork.
Frage 7 von 25
Why is raw fish stored above raw poultry in the fridge?
- Fish is lighter
- Fish smells less
- Poultry must be frozen
- Fish needs a lower cooking temperature than poultry
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Antwort: 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.
Frage 8 von 25
What internal temperature should leftovers reach when reheated?
- 74°C
- 60°C
- 63°C
- 50°C
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Antwort: A. 74°C
Health Canada lists 74°C for leftovers.
Frage 9 von 25
What internal temperature must stuffing reach, whether cooked alone or inside poultry?
- 63°C
- 74°C
- 71°C
- 60°C
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Antwort: B. 74°C
Stuffing can pick up juices from raw poultry, so it must reach 74°C.
Frage 10 von 25
Which step helps keep an allergen out of a dish?
- Wash hands and use clean, sanitized utensils and surfaces
- Use the same tongs for all dishes
- Use a cloth to wipe the knife between dishes
- Fry everything in the same oil
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Antwort: 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.
Frage 11 von 25
A beef steak is cooked to medium-rare. What internal temperature must it reach?
- 58°C
- 50°C
- 63°C
- 55°C
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Antwort: C. 63°C
Beef, veal and lamb steaks and roasts are safe at 63°C for medium-rare.
Frage 12 von 25
Where should you wash your hands at work?
- In the dishwashing sink
- In the mop sink
- In the food preparation sink
- At a handwashing sink
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Antwort: D. At a handwashing sink
Use only sinks meant for handwashing, which must be supplied and easy to reach.
Frage 13 von 25
What is the correct order for cleaning and sanitizing dishes by hand?
- Wash, towel-dry, sanitize, rinse
- Sanitize, wash, rinse, towel-dry
- Scrape, wash, rinse, sanitize, air-dry
- Rinse, sanitize, scrape, wash
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Antwort: C. Scrape, wash, rinse, sanitize, air-dry
Scrape off food, wash in soapy water, rinse, sanitize, then let dishes air-dry.
Frage 14 von 25
What should you do with clams or mussels that do not open after cooking?
- Pry them open and serve them
- Serve them cold
- Cook them for one more minute and serve them
- Throw them away
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Antwort: D. Throw them away
When cooking clams, mussels, oysters and scallops in their shells, discard any that do not open.
Frage 15 von 25
Why should food handlers keep their fingernails short and clean?
- It is only about looks
- Short nails help you type orders
- Germs and dirt can collect under long nails
- Long nails make knives slip
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Antwort: C. Germs and dirt can collect under long nails
Dirt and germs can hide under long nails and are hard to wash away.
Frage 16 von 25
In this diagram, which marker shows the temperature danger zone?
- Marker 3
- Marker 1
- Marker 4
- Marker 2
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Antwort: D. Marker 2
Marker 2 is the red band between 4°C and 60°C, where bacteria grow fast.
Frage 17 von 25
Cooked rice left at room temperature can grow which germ that makes a toxin?
- Bacillus cereus
- Listeria
- Hepatitis A
- Trichinella
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Antwort: 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.
Frage 18 von 25
What is the safe internal cooking temperature for fish?
- 60°C
- 50°C
- 70°C
- 55°C
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Antwort: C. 70°C
Fish must reach 70°C.
Frage 19 von 25
What is the minimum time to rub your hands with soap when washing them?
- 20 seconds
- 5 seconds
- 2 seconds
- 2 minutes
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Antwort: A. 20 seconds
Scrub all parts of your hands with soap for at least 20 seconds.
Frage 20 von 25
How is cleaning different from sanitizing?
- They are the same thing
- Cleaning is only for floors
- Cleaning removes dirt and food; sanitizing reduces germs to a safe level
- Sanitizing removes dirt; cleaning kills germs
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Antwort: 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.
Frage 21 von 25
Undercooked ground beef is often linked to which germ?
- Mould
- Hepatitis A
- E. coli O157:H7
- Bacillus cereus
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Antwort: C. E. coli O157:H7
E. coli O157:H7 can be mixed through ground meat, so ground beef must reach 71°C.
Frage 22 von 25
Which food is a hazardous (potentially hazardous) food?
- Crackers
- Sugar
- Cooked chicken
- Dry pasta
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Antwort: C. Cooked chicken
Hazardous foods, such as meat, poultry, fish, eggs, dairy and cooked rice, support fast germ growth and need temperature control.
Frage 23 von 25
Under BC's Food Premises Regulation, where are employees banned from smoking?
- In their own car in the parking lot
- Where food is prepared, served or stored
- At home
- In a designated smoking area outside
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Antwort: B. Where food is prepared, served or stored
Employees may not smoke where food is prepared, dispensed or stored.
Frage 24 von 25
A salad in a display cooler reads 9°C. What should you do?
- Tell your supervisor, because it is above 4°C and in the danger zone
- Nothing, 9°C is cold enough
- Add more dressing
- Heat it to 60°C
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Antwort: 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.
Frage 25 von 25
What is the safe internal cooking temperature for ground beef, such as burgers and meatballs?
- 71°C
- 63°C
- 60°C
- 55°C
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Antwort: A. 71°C
Grinding mixes germs through the meat, so ground beef, veal and lamb must reach 71°C.

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