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Manitoba Certified Food Handler Practice Test 2026：第3套练习测试

Manitoba Certified Food Handler Practice Test 练习测试第3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

    Where should you insert a probe thermometer in a roast?
    1234
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    答案: 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. 第2题，共25题

    What should you do with a food thermometer before each use?
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    答案: A. Clean it

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

  3. 第3题，共25题

    Under Ontario rules, who should not handle food?
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    答案: 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. 第4题，共25题

    What do most harmful bacteria need to grow?
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    答案: B. Food, moisture, warmth and time

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

  5. 第5题，共25题

    Which food is a hazardous food that must be kept cold once cut?
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    答案: C. Melon

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

  6. 第6题，共25题

    What is the safe internal cooking temperature for pork, including chops and ground pork?
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    答案: D. 71°C

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

  7. 第7题，共25题

    Why is raw fish stored above raw poultry in the fridge?
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    答案: 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. 第8题，共25题

    What internal temperature should leftovers reach when reheated?
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    答案: A. 74°C

    Health Canada lists 74°C for leftovers.

  9. 第9题，共25题

    What internal temperature must stuffing reach, whether cooked alone or inside poultry?
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    答案: B. 74°C

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

  10. 第10题，共25题

    Which step helps keep an allergen out of a dish?
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    答案: 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. 第11题，共25题

    A beef steak is cooked to medium-rare. What internal temperature must it reach?
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    答案: C. 63°C

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

  12. 第12题，共25题

    Where should you wash your hands at work?
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    答案: D. At a handwashing sink

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

  13. 第13题，共25题

    What is the correct order for cleaning and sanitizing dishes by hand?
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    答案: C. Scrape, wash, rinse, sanitize, air-dry

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

  14. 第14题，共25题

    What should you do with clams or mussels that do not open after cooking?
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    答案: D. Throw them away

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

  15. 第15题，共25题

    Why should food handlers keep their fingernails short and clean?
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    答案: C. Germs and dirt can collect under long nails

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

  16. 第16题，共25题

    In this diagram, which marker shows the temperature danger zone?
    °C1004°60°74°1234
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    答案: D. Marker 2

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

  17. 第17题，共25题

    Cooked rice left at room temperature can grow which germ that makes a toxin?
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    答案: 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. 第18题，共25题

    What is the safe internal cooking temperature for fish?
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    答案: C. 70°C

    Fish must reach 70°C.

  19. 第19题，共25题

    What is the minimum time to rub your hands with soap when washing them?
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    答案: A. 20 seconds

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

  20. 第20题，共25题

    How is cleaning different from sanitizing?
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    答案: 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. 第21题，共25题

    Undercooked ground beef is often linked to which germ?
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    答案: C. E. coli O157:H7

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

  22. 第22题，共25题

    Which food is a hazardous (potentially hazardous) food?
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    答案: C. Cooked chicken

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

  23. 第23题，共25题

    Under BC's Food Premises Regulation, where are employees banned from smoking?
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    答案: B. Where food is prepared, served or stored

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

  24. 第24题，共25题

    A salad in a display cooler reads 9°C. What should you do?
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    答案: 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. 第25题，共25题

    What is the safe internal cooking temperature for ground beef, such as burgers and meatballs?
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    答案: A. 71°C

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

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