Manitoba Certified Food Handler Practice Test 2026: Übungstest 4

1. Frage 1 von 25

   Can hand sanitizer replace handwashing in a kitchen?

   • AYes, it is better than soap
   • BNo, it does not replace washing with soap and water
   • CYes, if your hands look clean
   • DYes, after touching raw meat
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   Antwort: B. No, it does not replace washing with soap and water

   Hand sanitizer does not remove dirt and grease and does not work as well as soap and water on dirty hands.

2. Frage 2 von 25

   A cooked chicken breast reads 68°C, but the critical limit is 74°C. What is the corrective action?

   • AAdd sauce and serve
   • BKeep cooking until it reaches 74°C
   • CServe it right away
   • DPut it in the fridge
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   Antwort: B. Keep cooking until it reaches 74°C

   When a critical limit is not met, the corrective action is to keep cooking until the safe temperature is reached.

3. Frage 3 von 25

   Which people are most at risk of serious foodborne illness?

   • APeople who eat out once a week
   • BYoung children, older adults, pregnant people and people with weak immune systems
   • CHealthy adults who exercise
   • DChefs and cooks
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   Antwort: B. Young children, older adults, pregnant people and people with weak immune systems

   These groups have a harder time fighting off germs, so they can get much sicker.

4. Frage 4 von 25

   What is a food allergy?

   • AA reaction where the immune system treats a food protein as harmful
   • BFeeling full after eating
   • CNot liking the taste of a food
   • DGetting food poisoning from bacteria
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   Antwort: A. A reaction where the immune system treats a food protein as harmful

   Allergic reactions can be mild or life-threatening. Even a small amount of an allergen can cause a reaction.

5. Frage 5 von 25

   Which is a sign of a pest problem?

   • ADroppings or gnawed packages
   • BFull soap dispensers
   • CCold food at 3°C
   • DClean, dry floors
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   Antwort: A. Droppings or gnawed packages

   Report droppings, gnaw marks, nests or live insects to your supervisor right away.

6. Frage 6 von 25

   Which is the safest way to thaw frozen meat?

   • AIn the sun
   • BOn the counter
   • CIn the refrigerator
   • DIn a sink of warm water
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   Antwort: C. In the refrigerator

   Thawing in the fridge keeps food at 4°C or colder the whole time.

7. Frage 7 von 25

   What should you do right after thawing food in a microwave?

   • APut it back in the freezer
   • BStore it in the fridge for two days
   • CCook it right away
   • DLeave it on the counter until later
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   Antwort: C. Cook it right away

   Microwave thawing can warm parts of the food, so cook it immediately.

8. Frage 8 von 25

   How should you dry your hands after washing?

   • AOn your apron
   • BOn a shared cloth towel
   • COn your pants
   • DWith a single-use paper towel or air dryer
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   Antwort: D. With a single-use paper towel or air dryer

   Single-use towels or dryers prevent putting germs back on clean hands.

9. Frage 9 von 25

   Which of these is an example of a physical hazard in food?

   • ANorovirus on a doorknob
   • BDegreaser on a cutting board
   • CListeria on deli meat
   • DA piece of a plastic glove in a sandwich
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   Antwort: D. A piece of a plastic glove in a sandwich

   Physical hazards are objects such as glass, metal, plastic, bandages or hair that end up in food.

10. Frage 10 von 25

    What internal temperature must ground game meat, such as ground venison, reach?

    • A55°C
    • B74°C
    • C60°C
    • D63°C
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    Antwort: B. 74°C

    Health Canada lists 74°C for ground game meat, mixtures and sausage.

11. Frage 11 von 25

    What internal temperature must hot dogs reach when cooked?

    • A63°C
    • B55°C
    • C60°C
    • D74°C
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    Antwort: D. 74°C

    Health Canada lists 74°C for hot dogs.

12. Frage 12 von 25

    What is the safe internal cooking temperature for poultry pieces, such as chicken breasts or legs?

    • A71°C
    • B60°C
    • C74°C
    • D63°C
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    Antwort: C. 74°C

    Health Canada lists 74°C for poultry pieces and ground poultry.

13. Frage 13 von 25

    Under BC's Food Premises Regulation, who must the operator keep away from food?

    • AAnyone suspected of having or carrying a disease that can spread through food
    • BAnyone who has had a vaccine
    • CAnyone over 65
    • DAnyone with a cold sore on their lip only
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    Antwort: A. Anyone suspected of having or carrying a disease that can spread through food

    The operator must not let a person suspected of having, or carrying, a disease that spreads through food touch food, equipment or utensils.

14. Frage 14 von 25

    How often must food handlers wash their hands under BC's Food Premises Regulation?

    • AOnce at the start of each shift
    • BOnce an hour, no matter what
    • COnly after using the washroom
    • DAs often as needed to prevent contamination of food
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    Antwort: D. As often as needed to prevent contamination of food

    The regulation requires employees to wash their hands as often as necessary to prevent contaminating food.

15. Frage 15 von 25

    Why should food not be tightly covered while it cools?

    • ACovers make food freeze
    • BCovers add bacteria
    • CCovers make food dry
    • DA tight cover traps heat and slows cooling
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    Antwort: D. A tight cover traps heat and slows cooling

    Leave food loosely covered or uncovered until it is cold, then cover it.

16. Frage 16 von 25

    What internal temperature must frozen raw breaded chicken nuggets or strips reach?

    • A63°C
    • B74°C
    • C71°C
    • D60°C
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    Antwort: B. 74°C

    These products are raw inside. Cook them to 74°C, even if they look browned.

17. Frage 17 von 25

    A customer says they are allergic to sesame. You are not sure if a dish has sesame. What should you do?

    • ASay it is probably fine
    • BTell them to pick it out
    • CGuess based on the colour
    • DCheck with the chef or the ingredient labels before answering
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    Antwort: D. Check with the chef or the ingredient labels before answering

    Never guess. Check the recipe and labels, and tell the kitchen about the allergy.

18. Frage 18 von 25

    Which of these is an example of a chemical hazard in food?

    • AA fishbone in a fillet
    • BBacteria in raw chicken juice
    • CPest spray that drifts onto open food
    • DA stone in a bag of lentils
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    Antwort: C. Pest spray that drifts onto open food

    Chemicals such as pesticides and cleaners can poison food. Store them separately from food.

19. Frage 19 von 25

    What is the safe internal cooking temperature for shellfish and crustaceans, such as shrimp and lobster?

    • A74°C
    • B63°C
    • C55°C
    • D60°C
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    Antwort: A. 74°C

    Health Canada lists 74°C for shellfish and crustaceans.

20. Frage 20 von 25

    How should cleaning chemicals and pesticides be stored?

    • ANext to the flour
    • BOn the shelf above the prep table
    • CIn empty food containers
    • DClearly labelled and away from food preparation areas
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    Antwort: D. Clearly labelled and away from food preparation areas

    Store cleaning agents and pesticides separately from food areas, and label them clearly.

21. Frage 21 von 25

    How should stored food be protected?

    • ACovered, labelled and stored off the floor
    • BStored in open boxes near chemicals
    • CUncovered so it stays fresh
    • DStored on the floor of the walk-in
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    Antwort: A. Covered, labelled and stored off the floor

    Covering and labelling food and keeping it off the floor protects it from contamination.

22. Frage 22 von 25

    Which helps keep pests out of a food premises?

    • ALeaving the back door open
    • BKeeping garbage uncovered
    • CLeaving food out overnight
    • DScreens on windows and sealed gaps
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    Antwort: D. Screens on windows and sealed gaps

    Screen windows and seal any places where pests could get in.

23. Frage 23 von 25

    Which item should be removed before handling food?

    • AA hair net
    • BA clean apron
    • CA bracelet
    • DA glove
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    Antwort: C. A bracelet

    Jewellery can carry germs and can fall into food.

24. Frage 24 von 25

    What is the temperature danger zone?

    • A4°C to 60°C
    • B−18°C to 0°C
    • C0°C to 4°C
    • D60°C to 100°C
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    Antwort: A. 4°C to 60°C

    Bacteria grow fastest between 4°C and 60°C. Keep cold food at 4°C or colder and hot food at 60°C or hotter.

25. Frage 25 von 25

    At what temperature must hot hazardous food be kept?

    • A40°C or hotter
    • B50°C or hotter
    • C35°C or hotter
    • D60°C or hotter
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    Antwort: D. 60°C or hotter

    Hot hazardous food must be held at 60°C or more.

Tastatur: 1–4 zum Antworten, Eingabetaste für die nächste Frage.

Die echte Prüfung: Set by the program