Quebec Food Hygiene and Safety Practice Test 2026: Practice test 4

1. Question 1 of 25

   What internal temperature must frozen raw breaded chicken nuggets or strips reach?

   • A63°C
   • B74°C
   • C71°C
   • D60°C
   Show answer

   Answer: B. 74°C

   These products are raw inside. Cook them to 74°C, even if they look browned.

2. Question 2 of 25

   When must you wash your hands?

   • AOnly when a customer is watching
   • BOnly after eating
   • COnly before going home
   • DAfter using the washroom
   Show answer

   Answer: D. After using the washroom

   Wash after using the washroom, handling raw food, touching your face or hair, taking out garbage, eating, smoking and more.

3. Question 3 of 25

   What is the correct order for cleaning and sanitizing dishes by hand?

   • AWash, towel-dry, sanitize, rinse
   • BSanitize, wash, rinse, towel-dry
   • CScrape, wash, rinse, sanitize, air-dry
   • DRinse, sanitize, scrape, wash
   Show answer

   Answer: C. Scrape, wash, rinse, sanitize, air-dry

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

4. Question 4 of 25

   Why is raw fish stored above raw poultry in the fridge?

   • AFish is lighter
   • BFish smells less
   • CPoultry must be frozen
   • DFish needs a lower cooking temperature than poultry
   Show answer

   Answer: 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.

5. Question 5 of 25

   A cooked chicken breast reads 68°C, but the critical limit is 74°C. What is the corrective action?

   • AAdd sauce and serve
   • BKeep cooking until it reaches 74°C
   • CServe it right away
   • DPut it in the fridge
   Show answer

   Answer: B. Keep cooking until it reaches 74°C

   When a critical limit is not met, the corrective action is to keep cooking until the safe temperature is reached.

6. Question 6 of 25

   Under Ontario rules, who should not handle food?

   • AEmployees who are ill or have cuts, boils or sores on their hands
   • BEmployees who are tired
   • CEmployees who just started their shift
   • DEmployees who wear glasses
   Show answer

   Answer: 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.

7. Question 7 of 25

   Why should sanitizer be mixed exactly as the label says?

   • AWeaker is safer for food
   • BThe label is only a suggestion
   • CToo weak will not kill germs, and too strong can be harmful
   • DStronger is always better
   Show answer

   Answer: C. Too weak will not kill germs, and too strong can be harmful

   Follow the label for the right concentration and contact time.

8. Question 8 of 25

   Why should food be stored in covered containers?

   • ATo make it heavier
   • BTo protect it from pests and contamination
   • CTo help it ripen
   • DTo keep it warm
   Show answer

   Answer: B. To protect it from pests and contamination

   Covering stored food keeps pests and dirt out.

9. Question 9 of 25

   Why should a steam table not be used to reheat food?

   • AIt makes food too salty
   • BIt cools food down
   • CIt is only for raw food
   • DIt heats food too slowly, keeping it in the danger zone too long
   Show answer

   Answer: D. It heats food too slowly, keeping it in the danger zone too long

   Reheat food quickly on a stove, in an oven or in a microwave, then hold it hot.

10. Question 10 of 25

    Which virus spreads very easily from sick food handlers and causes vomiting and diarrhea?

    • AMeasles
    • BInfluenza
    • CNorovirus
    • DChickenpox
    Show answer

    Answer: C. Norovirus

    Norovirus spreads quickly through hands and surfaces. Sick workers must stay away from food.

11. Question 11 of 25

    What does "first in, first out" (FIFO) mean?

    • ACook the first order last
    • BUse older stock before newer stock
    • CFreeze food the day it arrives
    • DServe the first customer last
    Show answer

    Answer: B. Use older stock before newer stock

    Put new deliveries behind older food so the older food is used first.

12. Question 12 of 25

    Which is the safest way to thaw frozen meat?

    • AIn the sun
    • BOn the counter
    • CIn the refrigerator
    • DIn a sink of warm water
    Show answer

    Answer: C. In the refrigerator

    Thawing in the fridge keeps food at 4°C or colder the whole time.

13. Question 13 of 25

    Who should a food handler tell when they feel sick?

    • ATheir supervisor or the person in charge
    • BNo one
    • CA customer
    • DA delivery driver
    Show answer

    Answer: A. Their supervisor or the person in charge

    The person in charge needs to know so they can keep sick workers away from food.

14. Question 14 of 25

    What should you do with a food thermometer before each use?

    • AClean it
    • BNothing
    • CPut it in the freezer
    • DWipe it on your apron
    Show answer

    Answer: A. Clean it

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

15. Question 15 of 25

    In a food safety plan, what is a critical control point (CCP)?

    • AThe cash register
    • BThe busiest table
    • CThe point where the delivery truck parks
    • DA step where control is needed to prevent or reduce a food safety hazard
    Show answer

    Answer: D. A step where control is needed to prevent or reduce a food safety hazard

    Cooking, cooling and cold holding are common critical control points.

16. Question 16 of 25

    Why must cutting boards be cleaned and sanitized after use with raw meat?

    • ATo remove germs before the board is used for other food
    • BTo make the board look new
    • CTo stop it from warping
    • DTo make it smell better
    Show answer

    Answer: A. To remove germs before the board is used for other food

    Germs from raw meat stay on the board until it is cleaned and sanitized.

17. Question 17 of 25

    Which step helps keep an allergen out of a dish?

    • AWash hands and use clean, sanitized utensils and surfaces
    • BUse the same tongs for all dishes
    • CUse a cloth to wipe the knife between dishes
    • DFry everything in the same oil
    Show answer

    Answer: 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.

18. Question 18 of 25

    How should you dry your hands after washing?

    • AOn your apron
    • BOn a shared cloth towel
    • COn your pants
    • DWith a single-use paper towel or air dryer
    Show answer

    Answer: D. With a single-use paper towel or air dryer

    Single-use towels or dryers prevent putting germs back on clean hands.

19. Question 19 of 25

    In this diagram, what does marker 4 show?

    • A100°C, the boiling point
    • B60°C, the hot holding limit
    • C74°C, a safe internal cooking temperature
    • D4°C, the cold holding limit
    Show answer

    Answer: C. 74°C, a safe internal cooking temperature

    Marker 4 is the green line at 74°C, the safe internal temperature for foods such as poultry pieces, leftovers and egg dishes.

20. Question 20 of 25

    In this fridge diagram, what is stored on shelf 1?

    • AReady-to-eat food
    • BRaw poultry
    • CRaw fish
    • DRaw meat
    Show answer

    Answer: A. Ready-to-eat food

    Ready-to-eat food goes on the top shelf, above all raw meat, fish and poultry.

21. Question 21 of 25

    A salad in a display cooler reads 9°C. What should you do?

    • ATell your supervisor, because it is above 4°C and in the danger zone
    • BNothing, 9°C is cold enough
    • CAdd more dressing
    • DHeat it to 60°C
    Show answer

    Answer: 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.

22. Question 22 of 25

    How can you check that a sanitizer is the right strength?

    • ACheck the colour
    • BUse test strips
    • CFeel it with your hand
    • DSmell it
    Show answer

    Answer: B. Use test strips

    Test strips show the concentration. Too weak will not kill germs; too strong can be unsafe.

23. Question 23 of 25

    How often must food handlers wash their hands under BC's Food Premises Regulation?

    • AOnce at the start of each shift
    • BOnce an hour, no matter what
    • COnly after using the washroom
    • DAs often as needed to prevent contamination of food
    Show answer

    Answer: D. As often as needed to prevent contamination of food

    The regulation requires employees to wash their hands as often as necessary to prevent contaminating food.

24. Question 24 of 25

    Cooked rice left at room temperature can grow which germ that makes a toxin?

    • ABacillus cereus
    • BListeria
    • CHepatitis A
    • DTrichinella
    Show answer

    Answer: 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.

25. Question 25 of 25

    What is the safe internal cooking temperature for shellfish and crustaceans, such as shrimp and lobster?

    • A74°C
    • B63°C
    • C55°C
    • D60°C
    Show answer

    Answer: A. 74°C

    Health Canada lists 74°C for shellfish and crustaceans.

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