Quebec Food Hygiene and Safety Practice Test 2026: Practice test 3

1. Question 1 of 25

   What is the safe internal cooking temperature for a whole chicken or turkey?

   • A63°C
   • B82°C
   • C71°C
   • D74°C
   Show answer

   Answer: B. 82°C

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

2. Question 2 of 25

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

   • A58°C
   • B50°C
   • C55°C
   • D63°C
   Show answer

   Answer: D. 63°C

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

3. Question 3 of 25

   Which food is a hazardous (potentially hazardous) food?

   • ACrackers
   • BSugar
   • CCooked chicken
   • DDry pasta
   Show answer

   Answer: C. Cooked chicken

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

4. Question 4 of 25

   Why should food handlers keep their fingernails short and clean?

   • AIt is only about looks
   • BShort nails help you type orders
   • CGerms and dirt can collect under long nails
   • DLong nails make knives slip
   Show answer

   Answer: C. Germs and dirt can collect under long nails

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

5. Question 5 of 25

   Which helps keep pests out of a food premises?

   • ALeaving the back door open
   • BKeeping garbage uncovered
   • CLeaving food out overnight
   • DScreens on windows and sealed gaps
   Show answer

   Answer: D. Screens on windows and sealed gaps

   Screen windows and seal any places where pests could get in.

6. Question 6 of 25

   At what temperature must hot hazardous food be kept?

   • A40°C or hotter
   • B50°C or hotter
   • C35°C or hotter
   • D60°C or hotter
   Show answer

   Answer: D. 60°C or hotter

   Hot hazardous food must be held at 60°C or more.

7. Question 7 of 25

   What internal temperature must a whole game bird, such as a duck or pheasant, reach?

   • A71°C
   • B82°C
   • C63°C
   • D60°C
   Show answer

   Answer: B. 82°C

   Like a whole chicken or turkey, a whole game bird must reach 82°C.

8. Question 8 of 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
   Show answer

   Answer: A. Cover it with a clean bandage and a glove

   Cuts can carry germs such as Staphylococcus aureus. Cover them and wear a glove.

9. Question 9 of 25

   Under BC's Food Premises Regulation, who must the operator keep away from food?

   • AAnyone suspected of having or carrying a disease that can spread through food
   • BAnyone who has had a vaccine
   • CAnyone over 65
   • DAnyone with a cold sore on their lip only
   Show answer

   Answer: A. Anyone suspected of having or carrying a disease that can spread through food

   The operator must not let a person suspected of having, or carrying, a disease that spreads through food touch food, equipment or utensils.

10. Question 10 of 25

    What is a food allergy?

    • AA reaction where the immune system treats a food protein as harmful
    • BFeeling full after eating
    • CNot liking the taste of a food
    • DGetting food poisoning from bacteria
    Show answer

    Answer: A. A reaction where the immune system treats a food protein as harmful

    Allergic reactions can be mild or life-threatening. Even a small amount of an allergen can cause a reaction.

11. Question 11 of 25

    What internal temperature should leftovers reach when reheated?

    • A74°C
    • B60°C
    • C63°C
    • D50°C
    Show answer

    Answer: A. 74°C

    Health Canada lists 74°C for leftovers.

12. Question 12 of 25

    When should single-use gloves be changed?

    • AOnce a day
    • BOnly when you go on a break
    • CNever
    • DWhen they are torn or dirty, or when you change tasks
    Show answer

    Answer: D. When they are torn or dirty, or when you change tasks

    Gloves can spread germs just like hands. Change them often and wash hands before putting on new ones.

13. Question 13 of 25

    At what temperature must cold hazardous food be kept?

    • A15°C or colder
    • B4°C or colder
    • C10°C or colder
    • D8°C or colder
    Show answer

    Answer: B. 4°C or colder

    Hazardous food must be stored and displayed at 4°C or less, or at 60°C or more.

14. Question 14 of 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
    Show answer

    Answer: D. On the bottom shelf

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

15. Question 15 of 25

    At what temperature must frozen food be stored?

    • A4°C or colder
    • B0°C or colder
    • C−18°C or colder
    • D−5°C or colder
    Show answer

    Answer: C. −18°C or colder

    Frozen food must be stored, displayed and transported at −18°C or colder.

16. Question 16 of 25

    You just handled raw chicken and now need to slice tomatoes. What should you do first?

    • AWipe your hands on a cloth
    • BWash your hands and use clean, sanitized equipment
    • CRinse your hands with water only
    • DPut on gloves without washing
    Show answer

    Answer: B. Wash your hands and use clean, sanitized equipment

    Raw poultry carries germs. Wash hands and use clean, sanitized tools before handling ready-to-eat food.

17. Question 17 of 25

    What is the safe internal cooking temperature for ground beef, such as burgers and meatballs?

    • A71°C
    • B63°C
    • C60°C
    • D55°C
    Show answer

    Answer: A. 71°C

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

18. Question 18 of 25

    Which of these is an example of a chemical hazard in food?

    • AA fishbone in a fillet
    • BBacteria in raw chicken juice
    • CPest spray that drifts onto open food
    • DA stone in a bag of lentils
    Show answer

    Answer: C. Pest spray that drifts onto open food

    Chemicals such as pesticides and cleaners can poison food. Store them separately from food.

19. Question 19 of 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
    Show answer

    Answer: B. Markers 2 and 3

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

20. Question 20 of 25

    What internal temperature must ground game meat, such as ground venison, reach?

    • A55°C
    • B74°C
    • C60°C
    • D63°C
    Show answer

    Answer: B. 74°C

    Health Canada lists 74°C for ground game meat, mixtures and sausage.

21. Question 21 of 25

    What is the minimum time to rub your hands with soap when washing them?

    • A20 seconds
    • B5 seconds
    • C2 seconds
    • D2 minutes
    Show answer

    Answer: A. 20 seconds

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

22. Question 22 of 25

    What is the safe internal cooking temperature for egg dishes, such as quiche or a frittata?

    • A60°C
    • B55°C
    • C74°C
    • D63°C
    Show answer

    Answer: C. 74°C

    Egg dishes must reach 74°C.

23. Question 23 of 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
    Show answer

    Answer: 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.

24. Question 24 of 25

    A worker feels fine but just had vomiting last night. Why must they stay away from food?

    • ATheir uniform might be dirty
    • BThey might be too tired to work
    • CIt is only a rule for managers
    • DThey may still be spreading germs such as norovirus
    Show answer

    Answer: D. They may still be spreading germs such as norovirus

    People can spread germs like norovirus even after they start to feel better.

25. Question 25 of 25

    What internal temperature must hot dogs reach when cooked?

    • A63°C
    • B55°C
    • C60°C
    • D74°C
    Show answer

    Answer: D. 74°C

    Health Canada lists 74°C for hot dogs.

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The real test: 60% (food handler and manager exams)