Alberta Food Safety Certification Practice Test 2026: Practice test 2

1. Question 1 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.

2. Question 2 of 25

   Which is another safe way to thaw food?

   • ABeside the stove
   • BUnder cold running water
   • CUnder a heat lamp
   • DIn a bucket of hot water
   Show answer

   Answer: B. Under cold running water

   Cold running water keeps the surface of the food cold while it thaws. Cook it right after thawing.

3. Question 3 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.

4. Question 4 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.

5. Question 5 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.

6. Question 6 of 25

   A customer says they are allergic to sesame. You are not sure if a dish has sesame. What should you do?

   • ASay it is probably fine
   • BTell them to pick it out
   • CGuess based on the colour
   • DCheck with the chef or the ingredient labels before answering
   Show answer

   Answer: D. Check with the chef or the ingredient labels before answering

   Never guess. Check the recipe and labels, and tell the kitchen about the allergy.

7. Question 7 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.

8. Question 8 of 25

   Should hot food be cooled at room temperature on the counter?

   • AYes, until it reaches room temperature
   • BYes, for up to 8 hours
   • CNo, it should be cooled quickly in the fridge or with an ice bath
   • DYes, if it is covered
   Show answer

   Answer: C. No, it should be cooled quickly in the fridge or with an ice bath

   Cooling food on the counter keeps it in the danger zone too long.

9. Question 9 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.

10. Question 10 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.

11. Question 11 of 25

    Why should food not be tightly covered while it cools?

    • ACovers make food freeze
    • BCovers add bacteria
    • CCovers make food dry
    • DA tight cover traps heat and slows cooling
    Show answer

    Answer: D. A tight cover traps heat and slows cooling

    Leave food loosely covered or uncovered until it is cold, then cover it.

12. Question 12 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.

13. Question 13 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.

14. Question 14 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.

15. Question 15 of 25

    Which practice prevents cross-contamination?

    • AStoring raw chicken above salad
    • BUsing one knife for everything to save time
    • CUsing separate cutting boards for raw meat and ready-to-eat food
    • DWiping boards with the same cloth all day
    Show answer

    Answer: C. Using separate cutting boards for raw meat and ready-to-eat food

    Separate boards and knives, or cleaning and sanitizing between uses, keep raw meat germs away from ready-to-eat food.

16. Question 16 of 25

    Can hand sanitizer replace handwashing in a kitchen?

    • AYes, it is better than soap
    • BNo, it does not replace washing with soap and water
    • CYes, if your hands look clean
    • DYes, after touching raw meat
    Show answer

    Answer: B. No, it does not replace washing with soap and water

    Hand sanitizer does not remove dirt and grease and does not work as well as soap and water on dirty hands.

17. Question 17 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.

18. Question 18 of 25

    What should you do right after thawing food in a microwave?

    • APut it back in the freezer
    • BStore it in the fridge for two days
    • CCook it right away
    • DLeave it on the counter until later
    Show answer

    Answer: C. Cook it right away

    Microwave thawing can warm parts of the food, so cook it immediately.

19. Question 19 of 25

    What is foodborne illness, often called food poisoning?

    • AA reaction to the smell of cooking
    • BA burn from a hot stove
    • CAn illness caused by eating food or drinks that contain harmful germs, toxins or chemicals
    • DFeeling full after a large meal
    Show answer

    Answer: C. An illness caused by eating food or drinks that contain harmful germs, toxins or chemicals

    Foodborne illness, often called food poisoning, comes from eating contaminated food or drinks.

20. Question 20 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.

21. Question 21 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.

22. Question 22 of 25

    In this diagram, which marker shows the temperature danger zone?

    • AMarker 3
    • BMarker 1
    • CMarker 4
    • DMarker 2
    Show answer

    Answer: D. Marker 2

    Marker 2 is the red band between 4°C and 60°C, where bacteria grow fast.

23. Question 23 of 25

    Where should you wash your hands at work?

    • AIn the dishwashing sink
    • BIn the mop sink
    • CIn the food preparation sink
    • DAt a handwashing sink
    Show answer

    Answer: D. At a handwashing sink

    Use only sinks meant for handwashing, which must be supplied and easy to reach.

24. Question 24 of 25

    Why do food premises keep temperature logs?

    • ATo track staff hours
    • BTo record customer orders
    • CTo show that temperatures are checked and kept safe
    • DTo keep the menu up to date
    Show answer

    Answer: C. To show that temperatures are checked and kept safe

    Logs show that critical limits such as cold and hot holding temperatures are being checked.

25. Question 25 of 25

    Which food is a hazardous food that must be kept cold once cut?

    • ABread rolls
    • BWhole uncut potatoes
    • CMelon
    • DDry beans
    Show answer

    Answer: C. Melon

    Cut melon has moist flesh where germs can grow, so it must be kept at 4°C or colder.

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