Safe Food Handling Basics Course 2026

1. السؤال 1 من 25

   Health Canada says to wash your hands with warm, soapy water for at least how long?

   • A5 seconds
   • B20 seconds
   • C10 seconds
   • D2 minutes
   أظهر الإجابة

   الإجابة: B. 20 seconds

   Health Canada's food safety advice is to wash hands with warm, soapy water for at least 20 seconds.

2. السؤال 2 من 25

   You have just trimmed raw chicken. Your next job is to plate a green salad. What must you do in between?

   • ARinse your hands quickly under cold water
   • BWash your hands with soap and water
   • CPut on gloves over unwashed hands
   • DWipe your hands on your apron
   أظهر الإجابة

   الإجابة: B. Wash your hands with soap and water

   Wash your hands before and after handling raw meat, poultry, fish or seafood so germs do not spread to ready-to-eat food.

3. السؤال 3 من 25

   Why should a kitchen use one cutting board for produce and a different one for raw meat?

   • ATo stop germs on raw meat reaching food that is not cooked
   • BSo the vegetables do not pick up the colour or smell of meat
   • CBecause food inspectors count the boards in each kitchen
   • DBecause a single board wears out twice as quickly
   أظهر الإجابة

   الإجابة: A. To stop germs on raw meat reaching food that is not cooked

   Health Canada advises separate cutting boards for produce and for raw meat, poultry, fish and seafood to prevent cross-contamination.

4. السؤال 4 من 25

   A delivery of raw ground beef arrives. Where in the fridge is the safest place for it?

   • AIn the door shelf, so it cools down more quickly
   • BIn a sealed container on the bottom shelf
   • COn the top shelf, so it is easy to see
   • DNext to the salads, so it stays cold
   أظهر الإجابة

   الإجابة: B. In a sealed container on the bottom shelf

   Store raw meat, poultry, fish and seafood in sealed containers on the bottom shelf so raw juices cannot drip onto other food.

5. السؤال 5 من 25

   Which food should be stored above raw food in a cooler?

   • ARaw pork chops
   • BRaw ground beef
   • CReady-to-eat sandwiches
   • DRaw chicken thighs on a tray
   أظهر الإجابة

   الإجابة: C. Ready-to-eat sandwiches

   Cooked and ready-to-eat foods are stored above raw foods so drips from raw food cannot land on them.

6. السؤال 6 من 25

   How does Health Canada say fresh produce should be washed?

   • ASoaked in a full sink of water
   • BWith dish soap and a sponge
   • COnly if it looks dirty
   • DUnder running water
   أظهر الإجابة

   الإجابة: D. Under running water

   Wash produce under running water rather than soaking it in a sink, and use a vegetable brush on firm skins.

7. السؤال 7 من 25

   What is the temperature danger zone, where bacteria grow quickly?

   • ABetween 0°C and 4°C
   • BBetween -18°C and 0°C
   • CBetween 60°C and 74°C
   • DBetween 4°C and 60°C
   أظهر الإجابة

   الإجابة: D. Between 4°C and 60°C

   Health Canada describes the danger zone as between 4°C and 60°C. Keep cold food cold and hot food hot.

8. السؤال 8 من 25

   What temperature should a refrigerator be set at?

   • A0°C exactly
   • B4°C or lower
   • C8°C or lower
   • D10°C or lower
   أظهر الإجابة

   الإجابة: B. 4°C or lower

   Health Canada says to set the refrigerator at 4°C or lower.

9. السؤال 9 من 25

   What temperature should a freezer be set at?

   • A0°C or lower
   • B-10°C or lower
   • C-18°C or lower
   • D-5°C or lower
   أظهر الإجابة

   الإجابة: C. -18°C or lower

   Health Canada says to set the freezer at -18°C or lower.

10. السؤال 10 من 25

    Soup is being kept hot for service. At what temperature should it be held?

    • A60°C or hotter
    • B50°C or hotter
    • C40°C or hotter
    • DAny temperature, if it is stirred
    أظهر الإجابة

    الإجابة: A. 60°C or hotter

    Hot food should be kept at or above 60°C so it stays out of the danger zone.

11. السؤال 11 من 25

    A frozen roast must be thawed for tomorrow. Which method is safe?

    • AIn the refrigerator
    • BOn the counter overnight
    • CIn a sink of hot water
    • DOn a shelf beside the oven
    أظهر الإجابة

    الإجابة: A. In the refrigerator

    Thaw food in the refrigerator, in cold water or in the microwave, never at room temperature.

12. السؤال 12 من 25

    A tray of cooked pasta was left on the counter for more than two hours. What does Health Canada advise?

    • APut it in the fridge now
    • BReheat it and serve it
    • CSmell it to decide
    • DThrow it away
    أظهر الإجابة

    الإجابة: D. Throw it away

    Health Canada says to throw away any cooked food left at room temperature for more than two hours.

13. السؤال 13 من 25

    To what internal temperature should leftovers be reheated?

    • A60°C
    • B65°C
    • C74°C
    • D71°C
    أظهر الإجابة

    الإجابة: C. 74°C

    Health Canada's safe internal temperature for reheated leftovers is 74°C, checked with a food thermometer.

14. السؤال 14 من 25

    What safe internal temperature does Health Canada give for ground chicken or ground turkey?

    • A63°C
    • B74°C
    • C71°C
    • D82°C
    أظهر الإجابة

    الإجابة: B. 74°C

    Ground poultry, poultry pieces and stuffing must reach 74°C. Whole birds must reach 82°C.

15. السؤال 15 من 25

    You are checking a chicken leg with a probe thermometer. Where should the tip go?

    • ARight against the bone in the middle
    • BInto the thickest part, not touching the bone
    • CJust under the skin at the thin end of the leg
    • DInto the juices that collect in the bottom of the pan
    أظهر الإجابة

    الإجابة: B. Into the thickest part, not touching the bone

    Insert the probe through the thickest part of the food to the centre, without touching bone, for an accurate reading.

16. السؤال 16 من 25

    A container of cooked rice smells fine, but you are not sure how long it has been stored. What should you do?

    • AMix it with fresh rice
    • BServe it, because it smells fine
    • CThrow it out
    • DTaste a little to check it
    أظهر الإجابة

    الإجابة: C. Throw it out

    You cannot tell if food is unsafe by its smell or taste. Health Canada's rule is "When in doubt, throw it out."

17. السؤال 17 من 25

    Health Canada names several groups at higher risk from foodborne illness. Which one is on its list?

    • AHealthy teenagers
    • BOffice workers aged 30 to 50
    • CYoung athletes
    • DAdults over sixty
    أظهر الإجابة

    الإجابة: D. Adults over sixty

    Higher-risk groups include children under five, adults over sixty, pregnant women and people with a weakened immune system.

18. السؤال 18 من 25

    Which of these is one of Canada's priority food allergens?

    • AMustard
    • BRice
    • CCarrots
    • DChicken
    أظهر الإجابة

    الإجابة: A. Mustard

    Health Canada's priority allergens are eggs, milk, mustard, peanuts, crustaceans and molluscs, fish, sesame seeds, soy, sulphites, tree nuts, and wheat and triticale.

19. السؤال 19 من 25

    A diner's lips and throat start to swell and they are gasping for breath after eating. What should you do first?

    • AWait to see if it passes
    • BCall 911 right away
    • CGive them a glass of water
    • DAsk them to lie down and rest
    أظهر الإجابة

    الإجابة: B. Call 911 right away

    Swelling and trouble breathing can be anaphylaxis, a life-threatening reaction. Call 911 immediately.

20. السؤال 20 من 25

    A customer having an allergic reaction uses their epinephrine auto-injector and soon feels better. What is still needed?

    • ACare in hospital
    • BNothing, the danger has passed
    • CA glass of milk to settle the stomach
    • DOnly some rest at the table
    أظهر الإجابة

    الإجابة: A. Care in hospital

    An epinephrine auto-injector is only a short-term treatment, so the person should still go to hospital even if they seem better.

21. السؤال 21 من 25

    Under B.C.'s Food Premises Regulation, who must an operator keep from handling food?

    • AAny worker who has not finished their first full week of shifts
    • BA person suspected of having a disease spread through food
    • CA person who has not eaten breakfast
    • DAny worker under 18 years old
    أظهر الإجابة

    الإجابة: B. A person suspected of having a disease spread through food

    Section 22 says an operator must not let a person suspected of having or carrying a disease communicable through food handle food or food contact surfaces.

22. السؤال 22 من 25

    A cook has an open boil on one hand. What does public health guidance in Ontario say?

    • AThey should not handle food
    • BThey may handle food only on slow days
    • CThey should cover it with hand cream
    • DThey may cook if they wash more often
    أظهر الإجابة

    الإجابة: A. They should not handle food

    Wellington-Dufferin-Guelph Public Health says employees who are ill or have cuts, boils or abrasions (scrapes) on their hands should not handle food.

23. السؤال 23 من 25

    In Ontario, when must a food service premise have at least one certified food handler or supervisor on site?

    • AAt all times while it is operating
    • BOnly when more than ten staff work
    • COnly during the lunch rush
    • DOnly when an inspector visits
    أظهر الإجابة

    الإجابة: A. At all times while it is operating

    Since July 1, 2018, Ontario Regulation 493/17 has required at least one certified food handler or supervisor on site at all times while the premise operates.

24. السؤال 24 من 25

    In Alberta, how many food handlers working on site, counting serving staff, means a certified person must be at the facility?

    • AFour or more
    • BFive or more
    • CThree or more
    • DSix or more
    أظهر الإجابة

    الإجابة: D. Six or more

    Alberta Health Services says that when six or more food handlers, including serving staff, are working, a certified person must be at the facility.

25. السؤال 25 من 25

    Under B.C.'s Food Premises Regulation, what is needed when the operator of a food service business is away?

    • AA health officer must be called in to supervise
    • BA staff member with FOODSAFE or an equivalent must be there
    • COnly pre-packaged food may be sold
    • DThe business must close its doors until the operator returns
    أظهر الإجابة

    الإجابة: B. A staff member with FOODSAFE or an equivalent must be there

    Section 10 requires the operator to hold a FOODSAFE certificate or equivalent, and an employee with one must be present when the operator is absent.

لوحة المفاتيح: 1–4 للإجابة، وEnter للسؤال التالي.