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Safe Food Handling Basics Course 2026

This course is for new kitchen, café, grocery and food service workers in Canada. It covers handwashing, keeping raw and ready-to-eat food apart, safe temperatures, leftovers and food allergens. Several provinces, including Ontario, Alberta and British Columbia, require a certified food handler from an approved program; this course is background knowledge only and is not that certificate.

  • Kurs
  • Kanada
  • 25 Fragen
  • Geprüft am 13. Oktober 2026

Kurz und knapp

Dieser kostenlose Kurs hat Lektionen für etwa 30 Minuten und einen Test mit 25 Fragen. Ab 80 % können Sie eine Teilnahmebescheinigung herunterladen (privat, nicht akkreditiert). Am 13. Oktober 2026 mit offiziellen Quellen abgeglichen.

Beginnen Sie mit den LektionenSafe Food Handling Basics Course: Lessons: etwa 30 Minuten Lesezeit. Jede Testfrage wird in den Lektionen behandelt.

Das lernen Sie

  • Explain who is most at risk from foodborne illness
  • Wash hands correctly and know when to do it
  • Prevent cross-contamination in storage and preparation
  • Keep food out of the 4°C to 60°C danger zone
  • Use a food thermometer and safe cooking and reheating temperatures
  • Recognize priority food allergens and respond to a severe reaction

Erreichen Sie mindestens 80 %, um Ihr Zertifikat herunterzuladen.

  1. Frage 1 von 25

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

    Antwort: B. 20 seconds

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

  2. Frage 2 von 25

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

    Antwort: 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. Frage 3 von 25

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

    Antwort: 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. Frage 4 von 25

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

    Antwort: 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. Frage 5 von 25

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

    Antwort: 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. Frage 6 von 25

    How does Health Canada say fresh produce should be washed?
    Antwort anzeigen

    Antwort: 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. Frage 7 von 25

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

    Antwort: 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. Frage 8 von 25

    What temperature should a refrigerator be set at?
    Antwort anzeigen

    Antwort: B. 4°C or lower

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

  9. Frage 9 von 25

    What temperature should a freezer be set at?
    Antwort anzeigen

    Antwort: C. -18°C or lower

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

  10. Frage 10 von 25

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

    Antwort: A. 60°C or hotter

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

  11. Frage 11 von 25

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

    Antwort: A. In the refrigerator

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

  12. Frage 12 von 25

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

    Antwort: D. Throw it away

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

  13. Frage 13 von 25

    To what internal temperature should leftovers be reheated?
    Antwort anzeigen

    Antwort: C. 74°C

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

  14. Frage 14 von 25

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

    Antwort: B. 74°C

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

  15. Frage 15 von 25

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

    Antwort: 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. Frage 16 von 25

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

    Antwort: 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. Frage 17 von 25

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

    Antwort: D. Adults over sixty

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

  18. Frage 18 von 25

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

    Antwort: 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. Frage 19 von 25

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

    Antwort: B. Call 911 right away

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

  20. Frage 20 von 25

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

    Antwort: 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. Frage 21 von 25

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

    Antwort: 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. Frage 22 von 25

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

    Antwort: 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. Frage 23 von 25

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

    Antwort: 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. Frage 24 von 25

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

    Antwort: 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. Frage 25 von 25

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

    Antwort: 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.

Was Sie vor der Prüfung wissen sollten

  • Health Canada's temperature danger zone is between 4°C and 60°C, where bacteria grow quickly.
  • Wash hands with warm, soapy water for at least 20 seconds, especially before and after handling raw meat.
  • Leftovers should be reheated to 74°C; whole poultry must be cooked to 82°C.
  • Ontario has required a certified food handler or supervisor on site at all times while a food service premise operates since July 1, 2018.
  • In B.C., a food service operator must hold FOODSAFE or an equivalent, and a certified employee must be present when the operator is away.

Häufig gestellte Fragen

Is this course the same as a food handler certificate?

No. Provinces such as Ontario, Alberta and British Columbia require certification from an approved program, for example FOODSAFE in B.C. or a course from an Ontario public health unit. This course is background knowledge only and does not replace that certificate.

What is the temperature danger zone?

It is the range between 4°C and 60°C, where bacteria grow quickly. Keep cold food at 4°C or colder and hot food at 60°C or hotter.

How long can cooked food sit out?

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

What are Canada's priority food allergens?

Eggs, milk, mustard, peanuts, crustaceans and molluscs, fish, sesame seeds, soy, sulphites, tree nuts, and wheat and triticale.

Ist die Bescheinigung akkreditiert oder offiziell anerkannt?

Nein. Es ist eine private Teilnahmebescheinigung, nur für Ihr Wissen. Sie ist von keiner Behörde, Zulassungsstelle, Aufsichtsbehörde oder Bildungseinrichtung anerkannt, akkreditiert oder genehmigt und ersetzt keine gesetzlich vorgeschriebene Lizenz, Zertifizierung oder Ausbildung.

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