Manitoba Certified Food Handler Practice Test 2026: Test próbny 2

1. Pytanie 1 z 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
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   Odpowiedź: 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. Pytanie 2 z 25

   When must you wash your hands?

   • AOnly when a customer is watching
   • BOnly after eating
   • COnly before going home
   • DAfter using the washroom
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   Odpowiedź: 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. Pytanie 3 z 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
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   Odpowiedź: 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. Pytanie 4 z 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
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   Odpowiedź: 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. Pytanie 5 z 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
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   Odpowiedź: C. Clean clothing and footwear

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

6. Pytanie 6 z 25

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

   • A63°C
   • B82°C
   • C71°C
   • D74°C
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   Odpowiedź: B. 82°C

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

7. Pytanie 7 z 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
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   Odpowiedź: 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. Pytanie 8 z 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
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   Odpowiedź: B. Markers 2 and 3

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

9. Pytanie 9 z 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
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   Odpowiedź: B. To protect it from pests and contamination

   Covering stored food keeps pests and dirt out.

10. Pytanie 10 z 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
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    Odpowiedź: C. To keep hair from falling into food

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

11. Pytanie 11 z 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
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    Odpowiedź: 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. Pytanie 12 z 25

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

    • AListeria
    • BCampylobacter
    • CHepatitis A virus
    • DNorovirus
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    Odpowiedź: 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. Pytanie 13 z 25

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

    • A58°C
    • B50°C
    • C55°C
    • D63°C
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    Odpowiedź: D. 63°C

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

14. Pytanie 14 z 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
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    Odpowiedź: 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. Pytanie 15 z 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
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    Odpowiedź: B. Biological, chemical and physical

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

16. Pytanie 16 z 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
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    Odpowiedź: D. Divide it into smaller, shallow containers

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

17. Pytanie 17 z 25

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

    • AReady-to-eat food
    • BRaw poultry
    • CRaw fish
    • DRaw meat
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    Odpowiedź: A. Ready-to-eat food

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

18. Pytanie 18 z 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
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    Odpowiedź: B. Under cold running water

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

19. Pytanie 19 z 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
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    Odpowiedź: 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. Pytanie 20 z 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
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    Odpowiedź: C. What pesticides are used and how they are stored

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

21. Pytanie 21 z 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
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    Odpowiedź: D. On the bottom shelf

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

22. Pytanie 22 z 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
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    Odpowiedź: D. Call 911

    Anaphylaxis is a medical emergency. Call 911 right away.

23. Pytanie 23 z 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
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    Odpowiedź: C. Too weak will not kill germs, and too strong can be harmful

    Follow the label for the right concentration and contact time.

24. Pytanie 24 z 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
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    Odpowiedź: 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. Pytanie 25 z 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
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    Odpowiedź: C. Check each piece separately

    Pieces cook at different speeds. Check each piece.

Klawiatura: 1–4, aby odpowiedzieć, Enter – następne pytanie.

Prawdziwy egzamin: Set by the program