Manitoba Certified Food Handler Practice Test 2026: Oefenexamen 3

Oefenexamen 3 van 5 voor Manitoba Certified Food Handler Practice Test: 25 extra vragen met antwoorden en uitleg.

Voedselveiligheid
Manitoba
110 vragen
Gecontroleerd op 10 oktober 2026

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

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