Manitoba Certified Food Handler Practice Test 2026: Test d’entraînement 2

1. Question 1 sur 25

   A food handler has diarrhea and vomiting. What should happen?

   • AThey can work if they wear gloves
   • BThey should not work with food and should tell their supervisor
   • CThey can work at the cash register and also make sandwiches
   • DThey can work if they wash their hands more
   Voir la réponse

   Réponse: 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.

2. Question 2 sur 25

   When must you wash your hands?

   • AOnly when a customer is watching
   • BOnly after eating
   • COnly before going home
   • DAfter using the washroom
   Voir la réponse

   Réponse: 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.

3. Question 3 sur 25

   In this handwashing diagram, what is the last step?

   • ARinse your hands
   • BTurn off the tap with the paper towel
   • CAdd soap
   • DWet your hands
   Voir la réponse

   Réponse: 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.

4. Question 4 sur 25

   What does cross-contamination mean in a kitchen?

   • AGerms moving from one food, surface or person to another food
   • BAdding spices to food
   • CCooking two foods at once
   • DFreezing food twice
   Voir la réponse

   Réponse: 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.

5. Question 5 sur 25

   What must food handlers wear under BC's Food Premises Regulation?

   • AA uniform with a name tag
   • BRubber boots at all times
   • CClean clothing and footwear
   • DA jacket in the kitchen
   Voir la réponse

   Réponse: C. Clean clothing and footwear

   Employees must wear clean clothing and footwear and keep good personal hygiene.

6. Question 6 sur 25

   What is the safe internal cooking temperature for a whole chicken or turkey?

   • A63°C
   • B82°C
   • C71°C
   • D74°C
   Voir la réponse

   Réponse: B. 82°C

   A whole bird must reach 82°C. Pieces and ground poultry need 74°C.

7. Question 7 sur 25

   In this cutting board diagram, what does marker 3 show?

   • ANothing from the raw chicken board should reach the salad
   • BThe salad must go on the red board
   • COne knife is enough for both boards
   • DThe chicken should be cut after the salad
   Voir la réponse

   Réponse: 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.

8. Question 8 sur 25

   In this diagram, which two markers show things the probe must stay away from?

   • AMarkers 1 and 4
   • BMarkers 2 and 3
   • CMarkers 3 and 4
   • DMarkers 1 and 2
   Voir la réponse

   Réponse: B. Markers 2 and 3

   Marker 2 is the bone and marker 3 is the tray. Touching either gives a false reading.

9. Question 9 sur 25

   Why should food be stored in covered containers?

   • ATo make it heavier
   • BTo protect it from pests and contamination
   • CTo help it ripen
   • DTo keep it warm
   Voir la réponse

   Réponse: B. To protect it from pests and contamination

   Covering stored food keeps pests and dirt out.

10. Question 10 sur 25

    Why should food handlers wear a hair net or hat?

    • ATo keep their head warm
    • BTo look more professional only
    • CTo keep hair from falling into food
    • DTo protect hair from grease
    Voir la réponse

    Réponse: C. To keep hair from falling into food

    Food handlers must take adequate measures to keep hair from contaminating food.

11. Question 11 sur 25

    A food handler has a cut on a finger. What should they do?

    • ACover it with a clean bandage and a glove
    • BPut a paper towel over it
    • CLeave it open to heal
    • DKeep working and wash it later
    Voir la réponse

    Réponse: A. Cover it with a clean bandage and a glove

    Cuts can carry germs such as Staphylococcus aureus. Cover them and wear a glove.

12. Question 12 sur 25

    Which germ is known for being able to grow at refrigerator temperatures?

    • AListeria
    • BCampylobacter
    • CHepatitis A virus
    • DNorovirus
    Voir la réponse

    Réponse: 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.

13. Question 13 sur 25

    What is the safe internal cooking temperature for mechanically tenderized beef?

    • A58°C
    • B50°C
    • C55°C
    • D63°C
    Voir la réponse

    Réponse: D. 63°C

    Health Canada lists 63°C for mechanically tenderized beef and veal.

14. Question 14 sur 25

    How can you tell for sure that meat is cooked to a safe temperature?

    • ACut it open and look
    • BUse a food thermometer
    • CCheck that the juices run clear
    • DCheck that the colour is brown
    Voir la réponse

    Réponse: B. Use a food thermometer

    Colour and juices do not tell you if harmful germs are dead. Only a thermometer shows the internal temperature.

15. Question 15 sur 25

    What are the three main types of food hazards?

    • AFresh, frozen and canned
    • BBiological, chemical and physical
    • CHot, warm and cold
    • DSweet, salty and sour
    Voir la réponse

    Réponse: B. Biological, chemical and physical

    Germs are biological hazards, cleaners are chemical hazards, and objects like glass are physical hazards.

16. Question 16 sur 25

    What is a good way to cool a large pot of hot soup?

    • AWrap it in towels
    • BLeave it on the counter overnight
    • CCover it tightly and put it in the fridge in one pot
    • DDivide it into smaller, shallow containers
    Voir la réponse

    Réponse: D. Divide it into smaller, shallow containers

    Splitting large amounts into smaller portions helps food pass through the danger zone faster.

17. Question 17 sur 25

    In this fridge diagram, what is stored on shelf 1?

    • AReady-to-eat food
    • BRaw poultry
    • CRaw fish
    • DRaw meat
    Voir la réponse

    Réponse: A. Ready-to-eat food

    Ready-to-eat food goes on the top shelf, above all raw meat, fish and poultry.

18. Question 18 sur 25

    Which is another safe way to thaw food?

    • ABeside the stove
    • BUnder cold running water
    • CUnder a heat lamp
    • DIn a bucket of hot water
    Voir la réponse

    Réponse: B. Under cold running water

    Cold running water keeps the surface of the food cold while it thaws. Cook it right after thawing.

19. Question 19 sur 25

    How should you check the temperature of a hamburger patty?

    • APress the patty and check the juice
    • BInsert the thermometer through the side of the patty
    • CLay the thermometer on top of the patty
    • DTouch the grill beside the patty
    Voir la réponse

    Réponse: 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.

20. Question 20 sur 25

    Under BC's Food Premises Regulation, what must written sanitation procedures say about pesticides?

    • AThat pesticides must be kept in the fridge
    • BNothing, pesticides are banned
    • CWhat pesticides are used and how they are stored
    • DThat staff may use any spray they like
    Voir la réponse

    Réponse: C. What pesticides are used and how they are stored

    Sanitation procedures must list any pesticides, their uses and their storage requirements.

21. Question 21 sur 25

    Where should raw poultry be stored in a refrigerator?

    • AOn the top shelf
    • BAbove the cooked food
    • CBeside the salads
    • DOn the bottom shelf
    Voir la réponse

    Réponse: D. On the bottom shelf

    Raw poultry goes at the bottom so its juices cannot drip onto other foods.

22. Question 22 sur 25

    A customer has swelling and trouble breathing after eating. What should you do first?

    • ATell them to go home
    • BOffer a different dish
    • CGive them water and wait
    • DCall 911
    Voir la réponse

    Réponse: D. Call 911

    Anaphylaxis is a medical emergency. Call 911 right away.

23. Question 23 sur 25

    Why should sanitizer be mixed exactly as the label says?

    • AWeaker is safer for food
    • BThe label is only a suggestion
    • CToo weak will not kill germs, and too strong can be harmful
    • DStronger is always better
    Voir la réponse

    Réponse: C. Too weak will not kill germs, and too strong can be harmful

    Follow the label for the right concentration and contact time.

24. Question 24 sur 25

    In a food safety plan, what is a critical control point (CCP)?

    • AThe cash register
    • BThe busiest table
    • CThe point where the delivery truck parks
    • DA step where control is needed to prevent or reduce a food safety hazard
    Voir la réponse

    Réponse: 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.

25. Question 25 sur 25

    You are checking several chicken pieces on a tray. What should you do?

    • ACheck the tray instead of the chicken
    • BCheck only the smallest piece
    • CCheck each piece separately
    • DCheck one piece and assume the rest are done
    Voir la réponse

    Réponse: C. Check each piece separately

    Pieces cook at different speeds. Check each piece.

Clavier : 1–4 pour répondre, Entrée pour la question suivante.

L’examen réel : Set by the program