Manitoba Certified Food Handler Practice Test 2026: Test d’entraînement 5

1. Question 1 sur 25

   Who should a food handler tell when they feel sick?

   • ATheir supervisor or the person in charge
   • BNo one
   • CA customer
   • DA delivery driver
   Voir la réponse

   Réponse: A. Their supervisor or the person in charge

   The person in charge needs to know so they can keep sick workers away from food.

2. Question 2 sur 25

   At what temperature must cold hazardous food be kept?

   • A15°C or colder
   • B4°C or colder
   • C10°C or colder
   • D8°C or colder
   Voir la réponse

   Réponse: B. 4°C or colder

   Hazardous food must be stored and displayed at 4°C or less, or at 60°C or more.

3. Question 3 sur 25

   How should dishes and utensils dry after sanitizing?

   • AWith your apron
   • BWith a paper towel from the floor
   • CAir-dry
   • DWith a cloth towel
   Voir la réponse

   Réponse: C. Air-dry

   Towels can put germs back on clean dishes.

4. Question 4 sur 25

   A worker feels fine but just had vomiting last night. Why must they stay away from food?

   • ATheir uniform might be dirty
   • BThey might be too tired to work
   • CIt is only a rule for managers
   • DThey may still be spreading germs such as norovirus
   Voir la réponse

   Réponse: D. They may still be spreading germs such as norovirus

   People can spread germs like norovirus even after they start to feel better.

5. Question 5 sur 25

   Which of these is a ready-to-eat food?

   • AA green salad
   • BRaw chicken
   • CRaw ground beef
   • DRaw eggs in the shell
   Voir la réponse

   Réponse: 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.

6. Question 6 sur 25

   Why should a steam table not be used to reheat food?

   • AIt makes food too salty
   • BIt cools food down
   • CIt is only for raw food
   • DIt heats food too slowly, keeping it in the danger zone too long
   Voir la réponse

   Réponse: 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.

7. Question 7 sur 25

   Which practice prevents cross-contamination?

   • AStoring raw chicken above salad
   • BUsing one knife for everything to save time
   • CUsing separate cutting boards for raw meat and ready-to-eat food
   • DWiping boards with the same cloth all day
   Voir la réponse

   Réponse: 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.

8. Question 8 sur 25

   What internal temperature must a whole game bird, such as a duck or pheasant, reach?

   • A71°C
   • B82°C
   • C63°C
   • D60°C
   Voir la réponse

   Réponse: B. 82°C

   Like a whole chicken or turkey, a whole game bird must reach 82°C.

9. Question 9 sur 25

   What should be done with a mechanical dishwasher?

   • AUse it only once a week
   • BKeep it in good working order
   • CTurn off the rinse cycle to save water
   • DUse it to store clean dishes
   Voir la réponse

   Réponse: B. Keep it in good working order

   A dishwasher must work properly to clean and sanitize dishes.

10. Question 10 sur 25

    How accurate must the thermometers in refrigerators and hot holding units be under BC's Food Premises Regulation?

    • AAccuracy does not matter
    • BWithin 1°C
    • CWithin 5°C
    • DWithin 10°C
    Voir la réponse

    Réponse: B. Within 1°C

    Refrigeration and hot holding equipment must have a thermometer accurate to within 1°C.

11. Question 11 sur 25

    A tray of lasagna on a steam table reads 52°C. What does this mean?

    • AIt is too hot and must be cooled
    • BIt is frozen
    • CIt is hot enough because it is above 50°C
    • DIt is below 60°C and in the danger zone
    Voir la réponse

    Réponse: 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.

12. Question 12 sur 25

    In this diagram, what does marker 4 show?

    • A100°C, the boiling point
    • B60°C, the hot holding limit
    • C74°C, a safe internal cooking temperature
    • D4°C, the cold holding limit
    Voir la réponse

    Réponse: 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.

13. Question 13 sur 25

    When should single-use gloves be changed?

    • AOnce a day
    • BOnly when you go on a break
    • CNever
    • DWhen they are torn or dirty, or when you change tasks
    Voir la réponse

    Réponse: 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.

14. Question 14 sur 25

    Under BC's Food Premises Regulation, what must written food handling procedures identify?

    • AMenu prices
    • BStaff vacation dates
    • CThe colour of the uniforms
    • DCritical control points, critical limits and corrective actions
    Voir la réponse

    Réponse: 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.

15. Question 15 sur 25

    Why do food premises keep temperature logs?

    • ATo track staff hours
    • BTo record customer orders
    • CTo show that temperatures are checked and kept safe
    • DTo keep the menu up to date
    Voir la réponse

    Réponse: 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.

16. Question 16 sur 25

    Should hot food be cooled at room temperature on the counter?

    • AYes, until it reaches room temperature
    • BYes, for up to 8 hours
    • CNo, it should be cooled quickly in the fridge or with an ice bath
    • DYes, if it is covered
    Voir la réponse

    Réponse: 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.

17. Question 17 sur 25

    What is the safe internal cooking temperature for egg dishes, such as quiche or a frittata?

    • A60°C
    • B55°C
    • C74°C
    • D63°C
    Voir la réponse

    Réponse: C. 74°C

    Egg dishes must reach 74°C.

18. Question 18 sur 25

    Which virus spreads very easily from sick food handlers and causes vomiting and diarrhea?

    • AMeasles
    • BInfluenza
    • CNorovirus
    • DChickenpox
    Voir la réponse

    Réponse: C. Norovirus

    Norovirus spreads quickly through hands and surfaces. Sick workers must stay away from food.

19. Question 19 sur 25

    At what temperature must frozen food be stored?

    • A4°C or colder
    • B0°C or colder
    • C−18°C or colder
    • D−5°C or colder
    Voir la réponse

    Réponse: C. −18°C or colder

    Frozen food must be stored, displayed and transported at −18°C or colder.

20. Question 20 sur 25

    What is foodborne illness, often called food poisoning?

    • AA reaction to the smell of cooking
    • BA burn from a hot stove
    • CAn illness caused by eating food or drinks that contain harmful germs, toxins or chemicals
    • DFeeling full after a large meal
    Voir la réponse

    Réponse: 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.

21. Question 21 sur 25

    Why must cutting boards be cleaned and sanitized after use with raw meat?

    • ATo remove germs before the board is used for other food
    • BTo make the board look new
    • CTo stop it from warping
    • DTo make it smell better
    Voir la réponse

    Réponse: 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.

22. Question 22 sur 25

    What does "first in, first out" (FIFO) mean?

    • ACook the first order last
    • BUse older stock before newer stock
    • CFreeze food the day it arrives
    • DServe the first customer last
    Voir la réponse

    Réponse: B. Use older stock before newer stock

    Put new deliveries behind older food so the older food is used first.

23. Question 23 sur 25

    How can you check that a sanitizer is the right strength?

    • ACheck the colour
    • BUse test strips
    • CFeel it with your hand
    • DSmell it
    Voir la réponse

    Réponse: B. Use test strips

    Test strips show the concentration. Too weak will not kill germs; too strong can be unsafe.

24. Question 24 sur 25

    You just handled raw chicken and now need to slice tomatoes. What should you do first?

    • AWipe your hands on a cloth
    • BWash your hands and use clean, sanitized equipment
    • CRinse your hands with water only
    • DPut on gloves without washing
    Voir la réponse

    Réponse: 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.

25. Question 25 sur 25

    Under BC's Food Premises Regulation, what must an operator's written sanitation procedures include?

    • ACustomer reviews
    • BStaff phone numbers
    • CCleaning and sanitizing steps and the cleaning agents and their concentrations
    • DThe menu prices
    Voir la réponse

    Réponse: 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.

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

L’examen réel : Set by the program