Manitoba Certified Food Handler Practice Test 2026: Test d’entraînement 3

Test d’entraînement 3 sur 5 pour l’examen « Manitoba Certified Food Handler Practice Test » : 25 questions supplémentaires avec réponses et explications.

Hygiène alimentaire
Manitoba
110 questions
Vérifié le 10 octobre 2026

Question 1 sur 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
Voir la réponse
Réponse: 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 sur 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
Voir la réponse
Réponse: A. Clean it
Clean the thermometer before each use, and between raw and cooked foods, to prevent cross-contamination.
Question 3 sur 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
Voir la réponse
Réponse: 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 sur 25
What do most harmful bacteria need to grow?
- Salt and sugar only
- Food, moisture, warmth and time
- Freezing temperatures
- Sunlight and dry air
Voir la réponse
Réponse: B. Food, moisture, warmth and time
Bacteria grow quickly in moist, high-protein foods kept in the danger zone for too long.
Question 5 sur 25
Which food is a hazardous food that must be kept cold once cut?
- Bread rolls
- Whole uncut potatoes
- Melon
- Dry beans
Voir la réponse
Réponse: C. Melon
Cut melon has moist flesh where germs can grow, so it must be kept at 4°C or colder.
Question 6 sur 25
What is the safe internal cooking temperature for pork, including chops and ground pork?
- 63°C
- 55°C
- 60°C
- 71°C
Voir la réponse
Réponse: D. 71°C
Health Canada lists 71°C for pork pieces, whole cuts and ground pork.
Question 7 sur 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
Voir la réponse
Réponse: 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 sur 25
What internal temperature should leftovers reach when reheated?
- 74°C
- 60°C
- 63°C
- 50°C
Voir la réponse
Réponse: A. 74°C
Health Canada lists 74°C for leftovers.
Question 9 sur 25
What internal temperature must stuffing reach, whether cooked alone or inside poultry?
- 63°C
- 74°C
- 71°C
- 60°C
Voir la réponse
Réponse: B. 74°C
Stuffing can pick up juices from raw poultry, so it must reach 74°C.
Question 10 sur 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
Voir la réponse
Réponse: 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 sur 25
A beef steak is cooked to medium-rare. What internal temperature must it reach?
- 58°C
- 50°C
- 63°C
- 55°C
Voir la réponse
Réponse: C. 63°C
Beef, veal and lamb steaks and roasts are safe at 63°C for medium-rare.
Question 12 sur 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
Voir la réponse
Réponse: D. At a handwashing sink
Use only sinks meant for handwashing, which must be supplied and easy to reach.
Question 13 sur 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
Voir la réponse
Réponse: C. Scrape, wash, rinse, sanitize, air-dry
Scrape off food, wash in soapy water, rinse, sanitize, then let dishes air-dry.
Question 14 sur 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
Voir la réponse
Réponse: D. Throw them away
When cooking clams, mussels, oysters and scallops in their shells, discard any that do not open.
Question 15 sur 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
Voir la réponse
Réponse: 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 sur 25
In this diagram, which marker shows the temperature danger zone?
- Marker 3
- Marker 1
- Marker 4
- Marker 2
Voir la réponse
Réponse: D. Marker 2
Marker 2 is the red band between 4°C and 60°C, where bacteria grow fast.
Question 17 sur 25
Cooked rice left at room temperature can grow which germ that makes a toxin?
- Bacillus cereus
- Listeria
- Hepatitis A
- Trichinella
Voir la réponse
Réponse: 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 sur 25
What is the safe internal cooking temperature for fish?
- 60°C
- 50°C
- 70°C
- 55°C
Voir la réponse
Réponse: C. 70°C
Fish must reach 70°C.
Question 19 sur 25
What is the minimum time to rub your hands with soap when washing them?
- 20 seconds
- 5 seconds
- 2 seconds
- 2 minutes
Voir la réponse
Réponse: A. 20 seconds
Scrub all parts of your hands with soap for at least 20 seconds.
Question 20 sur 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
Voir la réponse
Réponse: 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 sur 25
Undercooked ground beef is often linked to which germ?
- Mould
- Hepatitis A
- E. coli O157:H7
- Bacillus cereus
Voir la réponse
Réponse: C. E. coli O157:H7
E. coli O157:H7 can be mixed through ground meat, so ground beef must reach 71°C.
Question 22 sur 25
Which food is a hazardous (potentially hazardous) food?
- Crackers
- Sugar
- Cooked chicken
- Dry pasta
Voir la réponse
Réponse: 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 sur 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
Voir la réponse
Réponse: B. Where food is prepared, served or stored
Employees may not smoke where food is prepared, dispensed or stored.
Question 24 sur 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
Voir la réponse
Réponse: 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 sur 25
What is the safe internal cooking temperature for ground beef, such as burgers and meatballs?
- 71°C
- 63°C
- 60°C
- 55°C
Voir la réponse
Réponse: A. 71°C
Grinding mixes germs through the meat, so ground beef, veal and lamb must reach 71°C.

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