Manitoba Certified Food Handler Practice Test 2026: Practice test 5

Practice test 5 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
Who should a food handler tell when they feel sick?
- Their supervisor or the person in charge
- No one
- A customer
- A delivery driver
Show answer
Answer: A. Their supervisor or the person in charge
The person in charge needs to know so they can keep sick workers away from food.
Question 2 of 25
At what temperature must cold hazardous food be kept?
- 15°C or colder
- 4°C or colder
- 10°C or colder
- 8°C or colder
Show answer
Answer: B. 4°C or colder
Hazardous food must be stored and displayed at 4°C or less, or at 60°C or more.
Question 3 of 25
How should dishes and utensils dry after sanitizing?
- With your apron
- With a paper towel from the floor
- Air-dry
- With a cloth towel
Show answer
Answer: C. Air-dry
Towels can put germs back on clean dishes.
Question 4 of 25
A worker feels fine but just had vomiting last night. Why must they stay away from food?
- Their uniform might be dirty
- They might be too tired to work
- It is only a rule for managers
- They may still be spreading germs such as norovirus
Show answer
Answer: D. They may still be spreading germs such as norovirus
People can spread germs like norovirus even after they start to feel better.
Question 5 of 25
Which of these is a ready-to-eat food?
- A green salad
- Raw chicken
- Raw ground beef
- Raw eggs in the shell
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Answer: A. A green salad
Ready-to-eat food will not be cooked again before it is eaten, so it must be kept away from raw foods and germs.
Question 6 of 25
Why should a steam table not be used to reheat food?
- It makes food too salty
- It cools food down
- It is only for raw food
- It heats food too slowly, keeping it in the danger zone too long
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Answer: D. It heats food too slowly, keeping it in the danger zone too long
Reheat food quickly on a stove, in an oven or in a microwave, then hold it hot.
Question 7 of 25
Which practice prevents cross-contamination?
- Storing raw chicken above salad
- Using one knife for everything to save time
- Using separate cutting boards for raw meat and ready-to-eat food
- Wiping boards with the same cloth all day
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Answer: C. Using separate cutting boards for raw meat and ready-to-eat food
Separate boards and knives, or cleaning and sanitizing between uses, keep raw meat germs away from ready-to-eat food.
Question 8 of 25
What internal temperature must a whole game bird, such as a duck or pheasant, reach?
- 71°C
- 82°C
- 63°C
- 60°C
Show answer
Answer: B. 82°C
Like a whole chicken or turkey, a whole game bird must reach 82°C.
Question 9 of 25
What should be done with a mechanical dishwasher?
- Use it only once a week
- Keep it in good working order
- Turn off the rinse cycle to save water
- Use it to store clean dishes
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Answer: B. Keep it in good working order
A dishwasher must work properly to clean and sanitize dishes.
Question 10 of 25
How accurate must the thermometers in refrigerators and hot holding units be under BC's Food Premises Regulation?
- Accuracy does not matter
- Within 1°C
- Within 5°C
- Within 10°C
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Answer: B. Within 1°C
Refrigeration and hot holding equipment must have a thermometer accurate to within 1°C.
Question 11 of 25
A tray of lasagna on a steam table reads 52°C. What does this mean?
- It is too hot and must be cooled
- It is frozen
- It is hot enough because it is above 50°C
- It is below 60°C and in the danger zone
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Answer: D. It is below 60°C and in the danger zone
Hot held food must be 60°C or hotter. At 52°C it is in the danger zone. Tell your supervisor.
Question 12 of 25
In this diagram, what does marker 4 show?
- 100°C, the boiling point
- 60°C, the hot holding limit
- 74°C, a safe internal cooking temperature
- 4°C, the cold holding limit
Show answer
Answer: C. 74°C, a safe internal cooking temperature
Marker 4 is the green line at 74°C, the safe internal temperature for foods such as poultry pieces, leftovers and egg dishes.
Question 13 of 25
When should single-use gloves be changed?
- Once a day
- Only when you go on a break
- Never
- When they are torn or dirty, or when you change tasks
Show answer
Answer: D. When they are torn or dirty, or when you change tasks
Gloves can spread germs just like hands. Change them often and wash hands before putting on new ones.
Question 14 of 25
Under BC's Food Premises Regulation, what must written food handling procedures identify?
- Menu prices
- Staff vacation dates
- The colour of the uniforms
- Critical control points, critical limits and corrective actions
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Answer: D. Critical control points, critical limits and corrective actions
Food handling procedures must identify critical control points, set critical limits, describe how limits are met, and state corrective actions.
Question 15 of 25
Why do food premises keep temperature logs?
- To track staff hours
- To record customer orders
- To show that temperatures are checked and kept safe
- To keep the menu up to date
Show answer
Answer: C. To show that temperatures are checked and kept safe
Logs show that critical limits such as cold and hot holding temperatures are being checked.
Question 16 of 25
Should hot food be cooled at room temperature on the counter?
- Yes, until it reaches room temperature
- Yes, for up to 8 hours
- No, it should be cooled quickly in the fridge or with an ice bath
- Yes, if it is covered
Show answer
Answer: C. No, it should be cooled quickly in the fridge or with an ice bath
Cooling food on the counter keeps it in the danger zone too long.
Question 17 of 25
What is the safe internal cooking temperature for egg dishes, such as quiche or a frittata?
- 60°C
- 55°C
- 74°C
- 63°C
Show answer
Answer: C. 74°C
Egg dishes must reach 74°C.
Question 18 of 25
Which virus spreads very easily from sick food handlers and causes vomiting and diarrhea?
- Measles
- Influenza
- Norovirus
- Chickenpox
Show answer
Answer: C. Norovirus
Norovirus spreads quickly through hands and surfaces. Sick workers must stay away from food.
Question 19 of 25
At what temperature must frozen food be stored?
- 4°C or colder
- 0°C or colder
- −18°C or colder
- −5°C or colder
Show answer
Answer: C. −18°C or colder
Frozen food must be stored, displayed and transported at −18°C or colder.
Question 20 of 25
What is foodborne illness, often called food poisoning?
- A reaction to the smell of cooking
- A burn from a hot stove
- An illness caused by eating food or drinks that contain harmful germs, toxins or chemicals
- Feeling full after a large meal
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Answer: C. An illness caused by eating food or drinks that contain harmful germs, toxins or chemicals
Foodborne illness, often called food poisoning, comes from eating contaminated food or drinks.
Question 21 of 25
Why must cutting boards be cleaned and sanitized after use with raw meat?
- To remove germs before the board is used for other food
- To make the board look new
- To stop it from warping
- To make it smell better
Show answer
Answer: A. To remove germs before the board is used for other food
Germs from raw meat stay on the board until it is cleaned and sanitized.
Question 22 of 25
What does "first in, first out" (FIFO) mean?
- Cook the first order last
- Use older stock before newer stock
- Freeze food the day it arrives
- Serve the first customer last
Show answer
Answer: B. Use older stock before newer stock
Put new deliveries behind older food so the older food is used first.
Question 23 of 25
How can you check that a sanitizer is the right strength?
- Check the colour
- Use test strips
- Feel it with your hand
- Smell it
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Answer: B. Use test strips
Test strips show the concentration. Too weak will not kill germs; too strong can be unsafe.
Question 24 of 25
You just handled raw chicken and now need to slice tomatoes. What should you do first?
- Wipe your hands on a cloth
- Wash your hands and use clean, sanitized equipment
- Rinse your hands with water only
- Put on gloves without washing
Show answer
Answer: B. Wash your hands and use clean, sanitized equipment
Raw poultry carries germs. Wash hands and use clean, sanitized tools before handling ready-to-eat food.
Question 25 of 25
Under BC's Food Premises Regulation, what must an operator's written sanitation procedures include?
- Customer reviews
- Staff phone numbers
- Cleaning and sanitizing steps and the cleaning agents and their concentrations
- The menu prices
Show answer
Answer: C. Cleaning and sanitizing steps and the cleaning agents and their concentrations
Sanitation procedures must cover cleaning and sanitizing, the agents and concentrations used, and any pesticides.

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