Manitoba Certified Food Handler Practice Test 2026: Practice test 3

Practice test 3 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
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
Show answer
Answer: B. Into the middle of the thickest part, away from bone
Insert the thermometer through the thickest part to the middle, without touching bone.
Question 2 of 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
Show answer
Answer: A. Clean it
Clean the thermometer before each use, and between raw and cooked foods, to prevent cross-contamination.
Question 3 of 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
Show answer
Answer: 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.
Question 4 of 25
What do most harmful bacteria need to grow?
- Salt and sugar only
- Food, moisture, warmth and time
- Freezing temperatures
- Sunlight and dry air
Show answer
Answer: B. Food, moisture, warmth and time
Bacteria grow quickly in moist, high-protein foods kept in the danger zone for too long.
Question 5 of 25
Which food is a hazardous food that must be kept cold once cut?
- Bread rolls
- Whole uncut potatoes
- Melon
- Dry beans
Show answer
Answer: C. Melon
Cut melon has moist flesh where germs can grow, so it must be kept at 4°C or colder.
Question 6 of 25
What is the safe internal cooking temperature for pork, including chops and ground pork?
- 63°C
- 55°C
- 60°C
- 71°C
Show answer
Answer: D. 71°C
Health Canada lists 71°C for pork pieces, whole cuts and ground pork.
Question 7 of 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
Show answer
Answer: 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.
Question 8 of 25
What internal temperature should leftovers reach when reheated?
- 74°C
- 60°C
- 63°C
- 50°C
Show answer
Answer: A. 74°C
Health Canada lists 74°C for leftovers.
Question 9 of 25
What internal temperature must stuffing reach, whether cooked alone or inside poultry?
- 63°C
- 74°C
- 71°C
- 60°C
Show answer
Answer: B. 74°C
Stuffing can pick up juices from raw poultry, so it must reach 74°C.
Question 10 of 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
Show answer
Answer: 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.
Question 11 of 25
A beef steak is cooked to medium-rare. What internal temperature must it reach?
- 58°C
- 50°C
- 63°C
- 55°C
Show answer
Answer: C. 63°C
Beef, veal and lamb steaks and roasts are safe at 63°C for medium-rare.
Question 12 of 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
Show answer
Answer: D. At a handwashing sink
Use only sinks meant for handwashing, which must be supplied and easy to reach.
Question 13 of 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
Show answer
Answer: C. Scrape, wash, rinse, sanitize, air-dry
Scrape off food, wash in soapy water, rinse, sanitize, then let dishes air-dry.
Question 14 of 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
Show answer
Answer: D. Throw them away
When cooking clams, mussels, oysters and scallops in their shells, discard any that do not open.
Question 15 of 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
Show answer
Answer: C. Germs and dirt can collect under long nails
Dirt and germs can hide under long nails and are hard to wash away.
Question 16 of 25
In this diagram, which marker shows the temperature danger zone?
- Marker 3
- Marker 1
- Marker 4
- Marker 2
Show answer
Answer: D. Marker 2
Marker 2 is the red band between 4°C and 60°C, where bacteria grow fast.
Question 17 of 25
Cooked rice left at room temperature can grow which germ that makes a toxin?
- Bacillus cereus
- Listeria
- Hepatitis A
- Trichinella
Show answer
Answer: 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.
Question 18 of 25
What is the safe internal cooking temperature for fish?
- 60°C
- 50°C
- 70°C
- 55°C
Show answer
Answer: C. 70°C
Fish must reach 70°C.
Question 19 of 25
What is the minimum time to rub your hands with soap when washing them?
- 20 seconds
- 5 seconds
- 2 seconds
- 2 minutes
Show answer
Answer: A. 20 seconds
Scrub all parts of your hands with soap for at least 20 seconds.
Question 20 of 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
Show answer
Answer: 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.
Question 21 of 25
Undercooked ground beef is often linked to which germ?
- Mould
- Hepatitis A
- E. coli O157:H7
- Bacillus cereus
Show answer
Answer: C. E. coli O157:H7
E. coli O157:H7 can be mixed through ground meat, so ground beef must reach 71°C.
Question 22 of 25
Which food is a hazardous (potentially hazardous) food?
- Crackers
- Sugar
- Cooked chicken
- Dry pasta
Show answer
Answer: C. Cooked chicken
Hazardous foods, such as meat, poultry, fish, eggs, dairy and cooked rice, support fast germ growth and need temperature control.
Question 23 of 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
Show answer
Answer: B. Where food is prepared, served or stored
Employees may not smoke where food is prepared, dispensed or stored.
Question 24 of 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
Show answer
Answer: 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.
Question 25 of 25
What is the safe internal cooking temperature for ground beef, such as burgers and meatballs?
- 71°C
- 63°C
- 60°C
- 55°C
Show answer
Answer: A. 71°C
Grinding mixes germs through the meat, so ground beef, veal and lamb must reach 71°C.

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