FOODSAFE Level 1 Practice Test (BC) 2026: Practice test 2

Practice test 2 of 5 for the FOODSAFE Level 1 Practice Test (BC): 25 more questions with answers and explanations.

Food safety
British Columbia
113 questions
Checked October 10, 2026

Question 1 of 25
What internal temperature must ground game meat, such as ground venison, reach?
- 55°C
- 74°C
- 60°C
- 63°C
Show answer
Answer: B. 74°C
Health Canada lists 74°C for ground game meat, mixtures and sausage.
Question 2 of 25
Which people are most at risk of serious foodborne illness?
- People who eat out once a week
- Young children, older adults, pregnant people and people with weak immune systems
- Healthy adults who exercise
- Chefs and cooks
Show answer
Answer: B. Young children, older adults, pregnant people and people with weak immune systems
These groups have a harder time fighting off germs, so they can get much sicker.
Question 3 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 4 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 5 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 6 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 7 of 25
What is the safe internal cooking temperature for mechanically tenderized beef?
- 58°C
- 50°C
- 55°C
- 63°C
Show answer
Answer: D. 63°C
Health Canada lists 63°C for mechanically tenderized beef and veal.
Question 8 of 25
What internal temperature must stuffing reach, whether cooked alone or inside poultry?
- 63°C
- 74°C
- 71°C
- 60°C
Show answer
Answer: B. 74°C
Stuffing can pick up juices from raw poultry, so it must reach 74°C.
Question 9 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 10 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 11 of 25
How accurate must the thermometers in refrigerators and hot holding units be under BC's Food Premises Regulation?
- Accuracy does not matter
- Within 1°C
- Within 5°C
- Within 10°C
Show answer
Answer: B. Within 1°C
Refrigeration and hot holding equipment must have a thermometer accurate to within 1°C.
Question 12 of 25
Which virus spreads very easily from sick food handlers and causes vomiting and diarrhea?
- Measles
- Influenza
- Norovirus
- Chickenpox
Show answer
Answer: C. Norovirus
Norovirus spreads quickly through hands and surfaces. Sick workers must stay away from food.
Question 13 of 25
Which practice prevents cross-contamination?
- Storing raw chicken above salad
- Using one knife for everything to save time
- Using separate cutting boards for raw meat and ready-to-eat food
- Wiping 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.
Question 14 of 25
Cooked rice left at room temperature can grow which germ that makes a toxin?
- Bacillus cereus
- Listeria
- Hepatitis A
- Trichinella
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.
Question 15 of 25
Under Ontario rules, who should not handle food?
- Employees who are ill or have cuts, boils or sores on their hands
- Employees who are tired
- Employees who just started their shift
- Employees 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.
Question 16 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 17 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 18 of 25
In this diagram, which marker shows the temperature danger zone?
- Marker 3
- Marker 1
- Marker 4
- Marker 2
Show answer
Answer: D. Marker 2
Marker 2 is the red band between 4°C and 60°C, where bacteria grow fast.
Question 19 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 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
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 22 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 23 of 25
What must food handlers wear under BC's Food Premises Regulation?
- A uniform with a name tag
- Rubber boots at all times
- Clean clothing and footwear
- A jacket in the kitchen
Show answer
Answer: C. Clean clothing and footwear
Employees must wear clean clothing and footwear and keep good personal hygiene.
Question 24 of 25
In this fridge diagram, what is stored on shelf 1?
- Ready-to-eat food
- Raw poultry
- Raw fish
- Raw 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.
Question 25 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.

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