Manitoba Certified Food Handler Practice Test 2026: Practice test 2

Practice test 2 of 5 for the Manitoba Certified Food Handler Practice Test: 25 more questions with answers and explanations.

Food safety
Manitoba
110 questions
Checked October 10, 2026

Question 1 of 25
A food handler has diarrhea and vomiting. What should happen?
- They can work if they wear gloves
- They should not work with food and should tell their supervisor
- They can work at the cash register and also make sandwiches
- They can work if they wash their hands more
Show answer
Answer: B. They should not work with food and should tell their supervisor
People with an illness that can spread through food must not handle food or food-contact surfaces.
Question 2 of 25
When must you wash your hands?
- Only when a customer is watching
- Only after eating
- Only before going home
- After using the washroom
Show answer
Answer: D. After using the washroom
Wash after using the washroom, handling raw food, touching your face or hair, taking out garbage, eating, smoking and more.
Question 3 of 25
In this handwashing diagram, what is the last step?
- Rinse your hands
- Turn off the tap with the paper towel
- Add soap
- Wet your hands
Show answer
Answer: B. Turn off the tap with the paper towel
Using the paper towel to turn off the tap stops clean hands from touching a dirty handle.
Question 4 of 25
What does cross-contamination mean in a kitchen?
- Germs moving from one food, surface or person to another food
- Adding spices to food
- Cooking two foods at once
- Freezing food twice
Show answer
Answer: A. Germs moving from one food, surface or person to another food
Cross-contamination often happens when raw meat juices, dirty hands or dirty tools touch ready-to-eat food.
Question 5 of 25
What must food handlers wear under BC's Food Premises Regulation?
- A uniform with a name tag
- Rubber boots at all times
- Clean clothing and footwear
- A jacket in the kitchen
Show answer
Answer: C. Clean clothing and footwear
Employees must wear clean clothing and footwear and keep good personal hygiene.
Question 6 of 25
What is the safe internal cooking temperature for a whole chicken or turkey?
- 63°C
- 82°C
- 71°C
- 74°C
Show answer
Answer: B. 82°C
A whole bird must reach 82°C. Pieces and ground poultry need 74°C.
Question 7 of 25
In this cutting board diagram, what does marker 3 show?
- Nothing from the raw chicken board should reach the salad
- The salad must go on the red board
- One knife is enough for both boards
- The chicken should be cut after the salad
Show answer
Answer: A. Nothing from the raw chicken board should reach the salad
Marker 3 is a crossed-out arrow: raw chicken, its juices and its knife must never touch ready-to-eat food.
Question 8 of 25
In this diagram, which two markers show things the probe must stay away from?
- Markers 1 and 4
- Markers 2 and 3
- Markers 3 and 4
- Markers 1 and 2
Show answer
Answer: B. Markers 2 and 3
Marker 2 is the bone and marker 3 is the tray. Touching either gives a false reading.
Question 9 of 25
Why should food be stored in covered containers?
- To make it heavier
- To protect it from pests and contamination
- To help it ripen
- To keep it warm
Show answer
Answer: B. To protect it from pests and contamination
Covering stored food keeps pests and dirt out.
Question 10 of 25
Why should food handlers wear a hair net or hat?
- To keep their head warm
- To look more professional only
- To keep hair from falling into food
- To protect hair from grease
Show answer
Answer: C. To keep hair from falling into food
Food handlers must take adequate measures to keep hair from contaminating food.
Question 11 of 25
A food handler has a cut on a finger. What should they do?
- Cover it with a clean bandage and a glove
- Put a paper towel over it
- Leave it open to heal
- Keep working and wash it later
Show answer
Answer: A. Cover it with a clean bandage and a glove
Cuts can carry germs such as Staphylococcus aureus. Cover them and wear a glove.
Question 12 of 25
Which germ is known for being able to grow at refrigerator temperatures?
- Listeria
- Campylobacter
- Hepatitis A virus
- Norovirus
Show answer
Answer: A. Listeria
Listeria can grow slowly even in the fridge, which is why ready-to-eat foods like deli meats must be stored and used carefully.
Question 13 of 25
What is the safe internal cooking temperature for mechanically tenderized beef?
- 58°C
- 50°C
- 55°C
- 63°C
Show answer
Answer: D. 63°C
Health Canada lists 63°C for mechanically tenderized beef and veal.
Question 14 of 25
How can you tell for sure that meat is cooked to a safe temperature?
- Cut it open and look
- Use a food thermometer
- Check that the juices run clear
- Check that the colour is brown
Show answer
Answer: B. Use a food thermometer
Colour and juices do not tell you if harmful germs are dead. Only a thermometer shows the internal temperature.
Question 15 of 25
What are the three main types of food hazards?
- Fresh, frozen and canned
- Biological, chemical and physical
- Hot, warm and cold
- Sweet, salty and sour
Show answer
Answer: B. Biological, chemical and physical
Germs are biological hazards, cleaners are chemical hazards, and objects like glass are physical hazards.
Question 16 of 25
What is a good way to cool a large pot of hot soup?
- Wrap it in towels
- Leave it on the counter overnight
- Cover it tightly and put it in the fridge in one pot
- Divide it into smaller, shallow containers
Show answer
Answer: D. Divide it into smaller, shallow containers
Splitting large amounts into smaller portions helps food pass through the danger zone faster.
Question 17 of 25
In this fridge diagram, what is stored on shelf 1?
- Ready-to-eat food
- Raw poultry
- Raw fish
- Raw meat
Show answer
Answer: A. Ready-to-eat food
Ready-to-eat food goes on the top shelf, above all raw meat, fish and poultry.
Question 18 of 25
Which is another safe way to thaw food?
- Beside the stove
- Under cold running water
- Under a heat lamp
- In a bucket of hot water
Show answer
Answer: B. Under cold running water
Cold running water keeps the surface of the food cold while it thaws. Cook it right after thawing.
Question 19 of 25
How should you check the temperature of a hamburger patty?
- Press the patty and check the juice
- Insert the thermometer through the side of the patty
- Lay the thermometer on top of the patty
- Touch the grill beside the patty
Show answer
Answer: B. Insert the thermometer through the side of the patty
Health Canada advises inserting the thermometer through the side of a burger to reach the centre.
Question 20 of 25
Under BC's Food Premises Regulation, what must written sanitation procedures say about pesticides?
- That pesticides must be kept in the fridge
- Nothing, pesticides are banned
- What pesticides are used and how they are stored
- That staff may use any spray they like
Show answer
Answer: C. What pesticides are used and how they are stored
Sanitation procedures must list any pesticides, their uses and their storage requirements.
Question 21 of 25
Where should raw poultry be stored in a refrigerator?
- On the top shelf
- Above the cooked food
- Beside the salads
- On the bottom shelf
Show answer
Answer: D. On the bottom shelf
Raw poultry goes at the bottom so its juices cannot drip onto other foods.
Question 22 of 25
A customer has swelling and trouble breathing after eating. What should you do first?
- Tell them to go home
- Offer a different dish
- Give them water and wait
- Call 911
Show answer
Answer: D. Call 911
Anaphylaxis is a medical emergency. Call 911 right away.
Question 23 of 25
Why should sanitizer be mixed exactly as the label says?
- Weaker is safer for food
- The label is only a suggestion
- Too weak will not kill germs, and too strong can be harmful
- Stronger is always better
Show answer
Answer: C. Too weak will not kill germs, and too strong can be harmful
Follow the label for the right concentration and contact time.
Question 24 of 25
In a food safety plan, what is a critical control point (CCP)?
- The cash register
- The busiest table
- The point where the delivery truck parks
- A step where control is needed to prevent or reduce a food safety hazard
Show answer
Answer: D. A step where control is needed to prevent or reduce a food safety hazard
Cooking, cooling and cold holding are common critical control points.
Question 25 of 25
You are checking several chicken pieces on a tray. What should you do?
- Check the tray instead of the chicken
- Check only the smallest piece
- Check each piece separately
- Check one piece and assume the rest are done
Show answer
Answer: C. Check each piece separately
Pieces cook at different speeds. Check each piece.

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