Alberta Food Safety Certification Practice Test 2026: Practice test 3

Practice test 3 of 5 for the Alberta Food Safety Certification Practice Test: 25 more questions with answers and explanations.

Food safety
Alberta
110 questions
Checked October 10, 2026

Question 1 of 25
Which of these is a ready-to-eat food?
- A green salad
- Raw chicken
- Raw ground beef
- Raw eggs in the shell
Show answer
Answer: A. A green salad
Ready-to-eat food will not be cooked again before it is eaten, so it must be kept away from raw foods and germs.
Question 2 of 25
What is the safe internal cooking temperature for ground beef, such as burgers and meatballs?
- 71°C
- 63°C
- 60°C
- 55°C
Show answer
Answer: A. 71°C
Grinding mixes germs through the meat, so ground beef, veal and lamb must reach 71°C.
Question 3 of 25
When should single-use gloves be changed?
- Once a day
- Only when you go on a break
- Never
- When 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.
Question 4 of 25
Which is the safest way to thaw frozen meat?
- In the sun
- On the counter
- In the refrigerator
- In 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.
Question 5 of 25
How can you tell for sure that meat is cooked to a safe temperature?
- Cut it open and look
- Use a food thermometer
- Check that the juices run clear
- Check that the colour is brown
Show answer
Answer: B. Use a food thermometer
Colour and juices do not tell you if harmful germs are dead. Only a thermometer shows the internal temperature.
Question 6 of 25
What do most harmful bacteria need to grow?
- Salt and sugar only
- Food, moisture, warmth and time
- Freezing temperatures
- Sunlight and dry air
Show answer
Answer: B. Food, moisture, warmth and time
Bacteria grow quickly in moist, high-protein foods kept in the danger zone for too long.
Question 7 of 25
How should you check the temperature of a hamburger patty?
- Press the patty and check the juice
- Insert the thermometer through the side of the patty
- Lay the thermometer on top of the patty
- Touch the grill beside the patty
Show answer
Answer: B. Insert the thermometer through the side of the patty
Health Canada advises inserting the thermometer through the side of a burger to reach the centre.
Question 8 of 25
At what temperature must hot hazardous food be kept?
- 40°C or hotter
- 50°C or hotter
- 35°C or hotter
- 60°C or hotter
Show answer
Answer: D. 60°C or hotter
Hot hazardous food must be held at 60°C or more.
Question 9 of 25
Which step helps keep an allergen out of a dish?
- Wash hands and use clean, sanitized utensils and surfaces
- Use the same tongs for all dishes
- Use a cloth to wipe the knife between dishes
- Fry 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.
Question 10 of 25
Which item should be removed before handling food?
- A hair net
- A clean apron
- A bracelet
- A glove
Show answer
Answer: C. A bracelet
Jewellery can carry germs and can fall into food.
Question 11 of 25
Under BC's Food Premises Regulation, what must written food handling procedures identify?
- Menu prices
- Staff vacation dates
- The colour of the uniforms
- Critical control points, critical limits and corrective actions
Show answer
Answer: D. Critical control points, critical limits and corrective actions
Food handling procedures must identify critical control points, set critical limits, describe how limits are met, and state corrective actions.
Question 12 of 25
Why should food be stored in covered containers?
- To make it heavier
- To protect it from pests and contamination
- To help it ripen
- To keep it warm
Show answer
Answer: B. To protect it from pests and contamination
Covering stored food keeps pests and dirt out.
Question 13 of 25
What is the minimum time to rub your hands with soap when washing them?
- 20 seconds
- 5 seconds
- 2 seconds
- 2 minutes
Show answer
Answer: A. 20 seconds
Scrub all parts of your hands with soap for at least 20 seconds.
Question 14 of 25
Which helps keep pests out of a food premises?
- Leaving the back door open
- Keeping garbage uncovered
- Leaving food out overnight
- Screens 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.
Question 15 of 25
How often must food handlers wash their hands under BC's Food Premises Regulation?
- Once at the start of each shift
- Once an hour, no matter what
- Only after using the washroom
- As 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.
Question 16 of 25
What internal temperature must hot dogs reach when cooked?
- 63°C
- 55°C
- 60°C
- 74°C
Show answer
Answer: D. 74°C
Health Canada lists 74°C for hot dogs.
Question 17 of 25
Who should a food handler tell when they feel sick?
- Their supervisor or the person in charge
- No one
- A customer
- A 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.
Question 18 of 25
What is a good way to cool a large pot of hot soup?
- Wrap it in towels
- Leave it on the counter overnight
- Cover it tightly and put it in the fridge in one pot
- Divide it into smaller, shallow containers
Show answer
Answer: D. Divide it into smaller, shallow containers
Splitting large amounts into smaller portions helps food pass through the danger zone faster.
Question 19 of 25
Why must cutting boards be cleaned and sanitized after use with raw meat?
- To remove germs before the board is used for other food
- To make the board look new
- To stop it from warping
- To 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.
Question 20 of 25
In this cutting board diagram, what does marker 3 show?
- Nothing from the raw chicken board should reach the salad
- The salad must go on the red board
- One knife is enough for both boards
- The chicken should be cut after the salad
Show answer
Answer: A. Nothing from the raw chicken board should reach the salad
Marker 3 is a crossed-out arrow: raw chicken, its juices and its knife must never touch ready-to-eat food.
Question 21 of 25
Where should you insert a probe thermometer in a roast?
- Just under the surface
- Into the middle of the thickest part, away from bone
- Touching the bottom of the pan
- Touching the bone
Show answer
Answer: B. Into the middle of the thickest part, away from bone
Insert the thermometer through the thickest part to the middle, without touching bone.
Question 22 of 25
Why should food handlers wear a hair net or hat?
- To keep their head warm
- To look more professional only
- To keep hair from falling into food
- To protect hair from grease
Show answer
Answer: C. To keep hair from falling into food
Food handlers must take adequate measures to keep hair from contaminating food.
Question 23 of 25
How should dishes and utensils dry after sanitizing?
- With your apron
- With a paper towel from the floor
- Air-dry
- With a cloth towel
Show answer
Answer: C. Air-dry
Towels can put germs back on clean dishes.
Question 24 of 25
A cooked chicken breast reads 68°C, but the critical limit is 74°C. What is the corrective action?
- Add sauce and serve
- Keep cooking until it reaches 74°C
- Serve it right away
- Put 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.
Question 25 of 25
Why should sanitizer be mixed exactly as the label says?
- Weaker is safer for food
- The label is only a suggestion
- Too weak will not kill germs, and too strong can be harmful
- Stronger 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.

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