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Manitoba Certified Food Handler Practice Test 2026：第2套练习测试

Manitoba Certified Food Handler Practice Test 练习测试第2套（共5套）：再练25道题，附答案和解释。

  • 食品安全
  • 马尼托巴省
  • 110道题
  • 核对于2026年10月10日

  1. 第1题，共25题

    A food handler has diarrhea and vomiting. What should happen?
    显示答案

    答案: 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. 第2题，共25题

    When must you wash your hands?
    显示答案

    答案: 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. 第3题，共25题

    In this handwashing diagram, what is the last step?
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    答案: 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. 第4题，共25题

    What does cross-contamination mean in a kitchen?
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    答案: 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. 第5题，共25题

    What must food handlers wear under BC's Food Premises Regulation?
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    答案: C. Clean clothing and footwear

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

  6. 第6题，共25题

    What is the safe internal cooking temperature for a whole chicken or turkey?
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    答案: B. 82°C

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

  7. 第7题，共25题

    In this cutting board diagram, what does marker 3 show?
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    答案: 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. 第8题，共25题

    In this diagram, which two markers show things the probe must stay away from?
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    答案: B. Markers 2 and 3

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

  9. 第9题，共25题

    Why should food be stored in covered containers?
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    答案: B. To protect it from pests and contamination

    Covering stored food keeps pests and dirt out.

  10. 第10题，共25题

    Why should food handlers wear a hair net or hat?
    显示答案

    答案: C. To keep hair from falling into food

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

  11. 第11题，共25题

    A food handler has a cut on a finger. What should they do?
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    答案: 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. 第12题，共25题

    Which germ is known for being able to grow at refrigerator temperatures?
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    答案: 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. 第13题，共25题

    What is the safe internal cooking temperature for mechanically tenderized beef?
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    答案: D. 63°C

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

  14. 第14题，共25题

    How can you tell for sure that meat is cooked to a safe temperature?
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    答案: 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. 第15题，共25题

    What are the three main types of food hazards?
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    答案: B. Biological, chemical and physical

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

  16. 第16题，共25题

    What is a good way to cool a large pot of hot soup?
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    答案: D. Divide it into smaller, shallow containers

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

  17. 第17题，共25题

    In this fridge diagram, what is stored on shelf 1?
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    答案: A. Ready-to-eat food

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

  18. 第18题，共25题

    Which is another safe way to thaw food?
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    答案: B. Under cold running water

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

  19. 第19题，共25题

    How should you check the temperature of a hamburger patty?
    显示答案

    答案: 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. 第20题，共25题

    Under BC's Food Premises Regulation, what must written sanitation procedures say about pesticides?
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    答案: C. What pesticides are used and how they are stored

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

  21. 第21题，共25题

    Where should raw poultry be stored in a refrigerator?
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    答案: D. On the bottom shelf

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

  22. 第22题，共25题

    A customer has swelling and trouble breathing after eating. What should you do first?
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    答案: D. Call 911

    Anaphylaxis is a medical emergency. Call 911 right away.

  23. 第23题，共25题

    Why should sanitizer be mixed exactly as the label says?
    显示答案

    答案: C. Too weak will not kill germs, and too strong can be harmful

    Follow the label for the right concentration and contact time.

  24. 第24题，共25题

    In a food safety plan, what is a critical control point (CCP)?
    显示答案

    答案: 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. 第25题，共25题

    You are checking several chicken pieces on a tray. What should you do?
    显示答案

    答案: C. Check each piece separately

    Pieces cook at different speeds. Check each piece.

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