FOODSAFE Level 1 Practice Test (BC) 2026

1. Question 1 of 13

   Under BC's Food Premises Regulation, which certificate must the operator of a food service establishment hold?

   • AA Serving It Right certificate
   • BA FOODSAFE certificate or an equivalent
   • CA Red Seal cook certificate only
   • DA Class 5 driver's licence
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   Answer: B. A FOODSAFE certificate or an equivalent

   Section 10 requires every operator of a food service establishment to hold a FOODSAFE certificate or equivalent.

2. Question 2 of 13

   In BC, what must happen when the operator of a food service establishment is away?

   • AA customer must supervise
   • BThe establishment must close
   • CAt least one employee on site must hold FOODSAFE or an equivalent
   • DNothing, no one needs training
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   Answer: C. At least one employee on site must hold FOODSAFE or an equivalent

   When the operator is absent, at least one employee present must hold the same type of certificate.

3. Question 3 of 13

   Which section of BC's Food Premises Regulation covers FOODSAFE training?

   • ASection 99
   • BSection 10
   • CSection 1
   • DSection 50
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   Answer: B. Section 10

   Section 10 of the Food Premises Regulation sets out the FOODSAFE training requirement.

4. Question 4 of 13

   Under BC's Food Premises Regulation, at what temperature must potentially hazardous food be stored or displayed?

   • A4°C or colder, or 60°C or hotter
   • B10°C or colder, or 50°C or hotter
   • CAny temperature, if it is covered
   • D8°C or colder, or 63°C or hotter
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   Answer: A. 4°C or colder, or 60°C or hotter

   Section 14 requires potentially hazardous food to be kept at not more than 4°C or not less than 60°C.

5. Question 5 of 13

   Under BC's Food Premises Regulation, at what temperature must frozen food be stored, displayed and transported?

   • A−18°C or colder
   • B4°C or colder
   • C−5°C or colder
   • D0°C or colder
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   Answer: A. −18°C or colder

   Section 14 requires frozen food to be kept at not more than −18°C.

6. Question 6 of 13

   Under BC's Food Premises Regulation, refrigeration and hot holding equipment must have a thermometer accurate to within what?

   • A10°C
   • B5°C
   • C1°C
   • D3°C
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   Answer: C. 1°C

   Section 19 requires a thermometer accurate to within 1°C.

7. Question 7 of 13

   Under BC's Food Premises Regulation, what must operators develop, maintain and follow to make sure a health hazard does not occur?

   • AA staff party schedule
   • BA menu price list
   • CWritten food handling procedures
   • DA social media plan
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   Answer: C. Written food handling procedures

   Section 23 requires written food handling procedures that identify critical control points, critical limits and corrective actions.

8. Question 8 of 13

   In BC, premises that prepare food must have their written food handling and sanitation procedures approved by whom?

   • AA customer
   • BThe bank
   • CThe landlord
   • DA health officer
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   Answer: D. A health officer

   Premises that process or prepare food, or handle carcasses, need health officer approval of these procedures.

9. Question 9 of 13

   Under BC's Food Premises Regulation, what must written sanitation procedures include?

   • AOnly the hours the premises is open
   • BOnly the cost of cleaning products
   • COnly the cleaning staff's names
   • DCleaning and sanitizing steps, the agents used and their concentrations, and any pesticides
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   Answer: D. Cleaning and sanitizing steps, the agents used and their concentrations, and any pesticides

   Section 24 requires sanitation procedures covering cleaning and sanitizing, agents and concentrations, and pesticides.

10. Question 10 of 13

    Under BC's Food Premises Regulation, how often must employees wash their hands?

    • AAs often as necessary to prevent contamination of food
    • BOnce per shift
    • COnly when told by a customer
    • DOnly after breaks
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    Answer: A. As often as necessary to prevent contamination of food

    Section 21 requires operators to make employees wash their hands as often as necessary to prevent contamination.

11. Question 11 of 13

    Under BC's Food Premises Regulation, how many handwashing stations must an operator provide?

    • ANone, staff can use the food sink
    • BEnough, in the right places, for convenient access by all employees
    • COne for each customer table
    • DOne for the whole building
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    Answer: B. Enough, in the right places, for convenient access by all employees

    Handwashing stations must be adequate in number and location for convenient access by all employees.

12. Question 12 of 13

    Under BC's Food Premises Regulation, who must not be allowed to handle food?

    • AA person who just finished FOODSAFE
    • BA person suspected of having or carrying a disease that can spread through food
    • CA person who washed their hands
    • DA person wearing a hairnet
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    Answer: B. A person suspected of having or carrying a disease that can spread through food

    Section 22 bars anyone suspected of having or carrying a disease communicable through food from contact with food or food-contact surfaces.

13. Question 13 of 13

    Under BC's Food Premises Regulation, what personal hygiene rule applies to employees?

    • AWear rubber gloves at all times
    • BWear no shoes in the kitchen
    • CWear clean clothing and footwear and keep hair from contaminating food
    • DWear a uniform with the company logo
    Show answer

    Answer: C. Wear clean clothing and footwear and keep hair from contaminating food

    Section 21 requires clean clothing and footwear, good personal hygiene, and measures to keep hair out of food.

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