Mandatory food safety training for handlers and managers in Quebec
About the certification
In Quebec, the Ministère de l'Agriculture, des Pêcheries et de l'Alimentation (MAPAQ) regulates food premises under the Food Products Act (P-29). Food service operators and handlers must master food hygiene standards.
ExamHub's free practice test provides 140 questions covering temperature control, dishwashing, cross-contamination, and bacteria prevention.
What's covered
Try a few
Five sample questions from the bank — practice with the interactive module above for the real test simulation.
Why: La zone de danger se situe entre 4 °C et 60 °C : c'est dans cette plage thermique que les bactéries pathogènes se multiplient le plus rapidement.
Why: La volaille (poulet, dinde, canard) doit atteindre une température interne minimale de 74 °C au thermomètre pour éliminer tout risque de salmonelle.
Why: La règle des deux étapes (60 °C à 21 °C en 2 h, puis 21 °C à 4 °C en 4 h) empêche la germination des spores bactériennes thermorésistantes.
FAQ
Under the Food Products Act in Quebec, food service establishments must have trained managers (12-hour certification) and food handlers (6-hour certification).
The official MAPAQ exam requires a passing score of at least 70%.
Temperature danger zones (4°C to 60°C), cooling protocols, 3-sink dishwashing method, and allergen management.
Yes, ExamHub's 140-question MAPAQ practice test is 100% free with unlimited retakes.