Alberta Food Safety Certification Practice Test 2026: Practice test 4

Practice test 4 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 germ is known for being able to grow at refrigerator temperatures?
- Listeria
- Campylobacter
- Hepatitis A virus
- Norovirus
Show answer
Answer: A. Listeria
Listeria can grow slowly even in the fridge, which is why ready-to-eat foods like deli meats must be stored and used carefully.
Question 2 of 25
What is the safe internal cooking temperature for poultry pieces, such as chicken breasts or legs?
- 71°C
- 60°C
- 74°C
- 63°C
Show answer
Answer: C. 74°C
Health Canada lists 74°C for poultry pieces and ground poultry.
Question 3 of 25
Why is raw fish stored above raw poultry in the fridge?
- Fish is lighter
- Fish smells less
- Poultry must be frozen
- Fish 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.
Question 4 of 25
Which is a sign of a pest problem?
- Droppings or gnawed packages
- Full soap dispensers
- Cold food at 3°C
- Clean, dry floors
Show answer
Answer: A. Droppings or gnawed packages
Report droppings, gnaw marks, nests or live insects to your supervisor right away.
Question 5 of 25
What internal temperature must frozen raw breaded chicken nuggets or strips reach?
- 63°C
- 74°C
- 71°C
- 60°C
Show answer
Answer: B. 74°C
These products are raw inside. Cook them to 74°C, even if they look browned.
Question 6 of 25
What is the correct order for cleaning and sanitizing dishes by hand?
- Wash, towel-dry, sanitize, rinse
- Sanitize, wash, rinse, towel-dry
- Scrape, wash, rinse, sanitize, air-dry
- Rinse, 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.
Question 7 of 25
A food handler has diarrhea and vomiting. What should happen?
- They can work if they wear gloves
- They should not work with food and should tell their supervisor
- They can work at the cash register and also make sandwiches
- They 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.
Question 8 of 25
How should cleaning chemicals and pesticides be stored?
- Next to the flour
- On the shelf above the prep table
- In empty food containers
- Clearly labelled and away from food preparation areas
Show answer
Answer: D. Clearly labelled and away from food preparation areas
Store cleaning agents and pesticides separately from food areas, and label them clearly.
Question 9 of 25
What internal temperature must a whole game bird, such as a duck or pheasant, reach?
- 71°C
- 82°C
- 63°C
- 60°C
Show answer
Answer: B. 82°C
Like a whole chicken or turkey, a whole game bird must reach 82°C.
Question 10 of 25
What are the three main types of food hazards?
- Fresh, frozen and canned
- Biological, chemical and physical
- Hot, warm and cold
- Sweet, salty and sour
Show answer
Answer: B. Biological, chemical and physical
Germs are biological hazards, cleaners are chemical hazards, and objects like glass are physical hazards.
Question 11 of 25
What is the safe internal cooking temperature for a whole chicken or turkey?
- 63°C
- 82°C
- 71°C
- 74°C
Show answer
Answer: B. 82°C
A whole bird must reach 82°C. Pieces and ground poultry need 74°C.
Question 12 of 25
Under BC's Food Premises Regulation, what must written sanitation procedures say about pesticides?
- That pesticides must be kept in the fridge
- Nothing, pesticides are banned
- What pesticides are used and how they are stored
- That staff may use any spray they like
Show answer
Answer: C. What pesticides are used and how they are stored
Sanitation procedures must list any pesticides, their uses and their storage requirements.
Question 13 of 25
How should stored food be protected?
- Covered, labelled and stored off the floor
- Stored in open boxes near chemicals
- Uncovered so it stays fresh
- Stored on the floor of the walk-in
Show answer
Answer: A. Covered, labelled and stored off the floor
Covering and labelling food and keeping it off the floor protects it from contamination.
Question 14 of 25
Which of these is an example of a chemical hazard in food?
- A fishbone in a fillet
- Bacteria in raw chicken juice
- Pest spray that drifts onto open food
- A 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.
Question 15 of 25
You just handled raw chicken and now need to slice tomatoes. What should you do first?
- Wipe your hands on a cloth
- Wash your hands and use clean, sanitized equipment
- Rinse your hands with water only
- Put 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.
Question 16 of 25
A tray of lasagna on a steam table reads 52°C. What does this mean?
- It is too hot and must be cooled
- It is frozen
- It is hot enough because it is above 50°C
- It is below 60°C and in the danger zone
Show answer
Answer: D. It is below 60°C and in the danger zone
Hot held food must be 60°C or hotter. At 52°C it is in the danger zone. Tell your supervisor.
Question 17 of 25
What should you do with a food thermometer before each use?
- Clean it
- Nothing
- Put it in the freezer
- Wipe 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.
Question 18 of 25
Undercooked ground beef is often linked to which germ?
- Mould
- Hepatitis A
- E. coli O157:H7
- Bacillus cereus
Show answer
Answer: C. E. coli O157:H7
E. coli O157:H7 can be mixed through ground meat, so ground beef must reach 71°C.
Question 19 of 25
A beef steak is cooked to medium-rare. What internal temperature must it reach?
- 58°C
- 50°C
- 63°C
- 55°C
Show answer
Answer: C. 63°C
Beef, veal and lamb steaks and roasts are safe at 63°C for medium-rare.
Question 20 of 25
You are checking several chicken pieces on a tray. What should you do?
- Check the tray instead of the chicken
- Check only the smallest piece
- Check each piece separately
- Check one piece and assume the rest are done
Show answer
Answer: C. Check each piece separately
Pieces cook at different speeds. Check each piece.
Question 21 of 25
Under BC's Food Premises Regulation, where are employees banned from smoking?
- In their own car in the parking lot
- Where food is prepared, served or stored
- At home
- In a designated smoking area outside
Show answer
Answer: B. Where food is prepared, served or stored
Employees may not smoke where food is prepared, dispensed or stored.
Question 22 of 25
What does cross-contamination mean in a kitchen?
- Germs moving from one food, surface or person to another food
- Adding spices to food
- Cooking two foods at once
- Freezing food twice
Show answer
Answer: A. Germs moving from one food, surface or person to another food
Cross-contamination often happens when raw meat juices, dirty hands or dirty tools touch ready-to-eat food.
Question 23 of 25
A worker feels fine but just had vomiting last night. Why must they stay away from food?
- Their uniform might be dirty
- They might be too tired to work
- It is only a rule for managers
- They 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.
Question 24 of 25
What should be done with a mechanical dishwasher?
- Use it only once a week
- Keep it in good working order
- Turn off the rinse cycle to save water
- Use it to store clean dishes
Show answer
Answer: B. Keep it in good working order
A dishwasher must work properly to clean and sanitize dishes.
Question 25 of 25
What is the safe internal cooking temperature for pork, including chops and ground pork?
- 63°C
- 55°C
- 60°C
- 71°C
Show answer
Answer: D. 71°C
Health Canada lists 71°C for pork pieces, whole cuts and ground pork.

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