Manitoba Certified Food Handler Practice Test 2026: Teste prático 2

1. Pergunta 1 de 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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   Resposta: 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. Pergunta 2 de 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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   Resposta: 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. Pergunta 3 de 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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   Resposta: 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. Pergunta 4 de 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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   Resposta: 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. Pergunta 5 de 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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   Resposta: C. Clean clothing and footwear

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

6. Pergunta 6 de 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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   Resposta: B. 82°C

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

7. Pergunta 7 de 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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   Resposta: 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. Pergunta 8 de 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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   Resposta: B. Markers 2 and 3

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

9. Pergunta 9 de 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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   Resposta: B. To protect it from pests and contamination

   Covering stored food keeps pests and dirt out.

10. Pergunta 10 de 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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    Resposta: C. To keep hair from falling into food

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

11. Pergunta 11 de 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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    Resposta: 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. Pergunta 12 de 25

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

    • AListeria
    • BCampylobacter
    • CHepatitis A virus
    • DNorovirus
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    Resposta: 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. Pergunta 13 de 25

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

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

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

14. Pergunta 14 de 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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    Resposta: 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. Pergunta 15 de 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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    Resposta: B. Biological, chemical and physical

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

16. Pergunta 16 de 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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    Resposta: D. Divide it into smaller, shallow containers

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

17. Pergunta 17 de 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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    Resposta: A. Ready-to-eat food

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

18. Pergunta 18 de 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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    Resposta: B. Under cold running water

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

19. Pergunta 19 de 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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    Resposta: 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. Pergunta 20 de 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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    Resposta: C. What pesticides are used and how they are stored

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

21. Pergunta 21 de 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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    Resposta: D. On the bottom shelf

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

22. Pergunta 22 de 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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    Resposta: D. Call 911

    Anaphylaxis is a medical emergency. Call 911 right away.

23. Pergunta 23 de 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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    Resposta: C. Too weak will not kill germs, and too strong can be harmful

    Follow the label for the right concentration and contact time.

24. Pergunta 24 de 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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    Resposta: 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. Pergunta 25 de 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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    Resposta: C. Check each piece separately

    Pieces cook at different speeds. Check each piece.

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