Manitoba Certified Food Handler Practice Test 2026: Test próbny 3

1. Pytanie 1 z 25

   Where should you insert a probe thermometer in a roast?

   • AJust under the surface
   • BInto the middle of the thickest part, away from bone
   • CTouching the bottom of the pan
   • DTouching the bone
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   Odpowiedź: B. Into the middle of the thickest part, away from bone

   Insert the thermometer through the thickest part to the middle, without touching bone.

2. Pytanie 2 z 25

   What should you do with a food thermometer before each use?

   • AClean it
   • BNothing
   • CPut it in the freezer
   • DWipe it on your apron
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   Odpowiedź: A. Clean it

   Clean the thermometer before each use, and between raw and cooked foods, to prevent cross-contamination.

3. Pytanie 3 z 25

   Under Ontario rules, who should not handle food?

   • AEmployees who are ill or have cuts, boils or sores on their hands
   • BEmployees who are tired
   • CEmployees who just started their shift
   • DEmployees who wear glasses
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   Odpowiedź: 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.

4. Pytanie 4 z 25

   What do most harmful bacteria need to grow?

   • ASalt and sugar only
   • BFood, moisture, warmth and time
   • CFreezing temperatures
   • DSunlight and dry air
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   Odpowiedź: B. Food, moisture, warmth and time

   Bacteria grow quickly in moist, high-protein foods kept in the danger zone for too long.

5. Pytanie 5 z 25

   Which food is a hazardous food that must be kept cold once cut?

   • ABread rolls
   • BWhole uncut potatoes
   • CMelon
   • DDry beans
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   Odpowiedź: C. Melon

   Cut melon has moist flesh where germs can grow, so it must be kept at 4°C or colder.

6. Pytanie 6 z 25

   What is the safe internal cooking temperature for pork, including chops and ground pork?

   • A63°C
   • B55°C
   • C60°C
   • D71°C
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   Odpowiedź: D. 71°C

   Health Canada lists 71°C for pork pieces, whole cuts and ground pork.

7. Pytanie 7 z 25

   Why is raw fish stored above raw poultry in the fridge?

   • AFish is lighter
   • BFish smells less
   • CPoultry must be frozen
   • DFish needs a lower cooking temperature than poultry
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   Odpowiedź: 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.

8. Pytanie 8 z 25

   What internal temperature should leftovers reach when reheated?

   • A74°C
   • B60°C
   • C63°C
   • D50°C
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   Odpowiedź: A. 74°C

   Health Canada lists 74°C for leftovers.

9. Pytanie 9 z 25

   What internal temperature must stuffing reach, whether cooked alone or inside poultry?

   • A63°C
   • B74°C
   • C71°C
   • D60°C
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   Odpowiedź: B. 74°C

   Stuffing can pick up juices from raw poultry, so it must reach 74°C.

10. Pytanie 10 z 25

    Which step helps keep an allergen out of a dish?

    • AWash hands and use clean, sanitized utensils and surfaces
    • BUse the same tongs for all dishes
    • CUse a cloth to wipe the knife between dishes
    • DFry everything in the same oil
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    Odpowiedź: 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.

11. Pytanie 11 z 25

    A beef steak is cooked to medium-rare. What internal temperature must it reach?

    • A58°C
    • B50°C
    • C63°C
    • D55°C
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    Odpowiedź: C. 63°C

    Beef, veal and lamb steaks and roasts are safe at 63°C for medium-rare.

12. Pytanie 12 z 25

    Where should you wash your hands at work?

    • AIn the dishwashing sink
    • BIn the mop sink
    • CIn the food preparation sink
    • DAt a handwashing sink
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    Odpowiedź: D. At a handwashing sink

    Use only sinks meant for handwashing, which must be supplied and easy to reach.

13. Pytanie 13 z 25

    What is the correct order for cleaning and sanitizing dishes by hand?

    • AWash, towel-dry, sanitize, rinse
    • BSanitize, wash, rinse, towel-dry
    • CScrape, wash, rinse, sanitize, air-dry
    • DRinse, sanitize, scrape, wash
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    Odpowiedź: C. Scrape, wash, rinse, sanitize, air-dry

    Scrape off food, wash in soapy water, rinse, sanitize, then let dishes air-dry.

14. Pytanie 14 z 25

    What should you do with clams or mussels that do not open after cooking?

    • APry them open and serve them
    • BServe them cold
    • CCook them for one more minute and serve them
    • DThrow them away
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    Odpowiedź: D. Throw them away

    When cooking clams, mussels, oysters and scallops in their shells, discard any that do not open.

15. Pytanie 15 z 25

    Why should food handlers keep their fingernails short and clean?

    • AIt is only about looks
    • BShort nails help you type orders
    • CGerms and dirt can collect under long nails
    • DLong nails make knives slip
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    Odpowiedź: C. Germs and dirt can collect under long nails

    Dirt and germs can hide under long nails and are hard to wash away.

16. Pytanie 16 z 25

    In this diagram, which marker shows the temperature danger zone?

    • AMarker 3
    • BMarker 1
    • CMarker 4
    • DMarker 2
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    Odpowiedź: D. Marker 2

    Marker 2 is the red band between 4°C and 60°C, where bacteria grow fast.

17. Pytanie 17 z 25

    Cooked rice left at room temperature can grow which germ that makes a toxin?

    • ABacillus cereus
    • BListeria
    • CHepatitis A
    • DTrichinella
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    Odpowiedź: 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.

18. Pytanie 18 z 25

    What is the safe internal cooking temperature for fish?

    • A60°C
    • B50°C
    • C70°C
    • D55°C
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    Odpowiedź: C. 70°C

    Fish must reach 70°C.

19. Pytanie 19 z 25

    What is the minimum time to rub your hands with soap when washing them?

    • A20 seconds
    • B5 seconds
    • C2 seconds
    • D2 minutes
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    Odpowiedź: A. 20 seconds

    Scrub all parts of your hands with soap for at least 20 seconds.

20. Pytanie 20 z 25

    How is cleaning different from sanitizing?

    • AThey are the same thing
    • BCleaning is only for floors
    • CCleaning removes dirt and food; sanitizing reduces germs to a safe level
    • DSanitizing removes dirt; cleaning kills germs
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    Odpowiedź: 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.

21. Pytanie 21 z 25

    Undercooked ground beef is often linked to which germ?

    • AMould
    • BHepatitis A
    • CE. coli O157:H7
    • DBacillus cereus
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    Odpowiedź: C. E. coli O157:H7

    E. coli O157:H7 can be mixed through ground meat, so ground beef must reach 71°C.

22. Pytanie 22 z 25

    Which food is a hazardous (potentially hazardous) food?

    • ACrackers
    • BSugar
    • CCooked chicken
    • DDry pasta
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    Odpowiedź: C. Cooked chicken

    Hazardous foods, such as meat, poultry, fish, eggs, dairy and cooked rice, support fast germ growth and need temperature control.

23. Pytanie 23 z 25

    Under BC's Food Premises Regulation, where are employees banned from smoking?

    • AIn their own car in the parking lot
    • BWhere food is prepared, served or stored
    • CAt home
    • DIn a designated smoking area outside
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    Odpowiedź: B. Where food is prepared, served or stored

    Employees may not smoke where food is prepared, dispensed or stored.

24. Pytanie 24 z 25

    A salad in a display cooler reads 9°C. What should you do?

    • ATell your supervisor, because it is above 4°C and in the danger zone
    • BNothing, 9°C is cold enough
    • CAdd more dressing
    • DHeat it to 60°C
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    Odpowiedź: 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.

25. Pytanie 25 z 25

    What is the safe internal cooking temperature for ground beef, such as burgers and meatballs?

    • A71°C
    • B63°C
    • C60°C
    • D55°C
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    Odpowiedź: A. 71°C

    Grinding mixes germs through the meat, so ground beef, veal and lamb must reach 71°C.

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

Prawdziwy egzamin: Set by the program