FOODSAFE Level 1 Practice Test (BC) 2026: Practice test 3

Practice test 3 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
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
Which of these is an example of a physical hazard in food?
- Norovirus on a doorknob
- Degreaser on a cutting board
- Listeria on deli meat
- A piece of a plastic glove in a sandwich
Show answer
Answer: D. A piece of a plastic glove in a sandwich
Physical hazards are objects such as glass, metal, plastic, bandages or hair that end up in food.
Question 3 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 4 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 5 of 25
What should you do right after thawing food in a microwave?
- Put it back in the freezer
- Store it in the fridge for two days
- Cook it right away
- Leave 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.
Question 6 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 7 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 8 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 9 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 10 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 11 of 25
What is the safe internal cooking temperature for fish?
- 60°C
- 50°C
- 70°C
- 55°C
Show answer
Answer: C. 70°C
Fish must reach 70°C.
Question 12 of 25
Where should you wash your hands at work?
- In the dishwashing sink
- In the mop sink
- In the food preparation sink
- At 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.
Question 13 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 14 of 25
How can you check that a sanitizer is the right strength?
- Check the colour
- Use test strips
- Feel it with your hand
- Smell it
Show answer
Answer: B. Use test strips
Test strips show the concentration. Too weak will not kill germs; too strong can be unsafe.
Question 15 of 25
Which food is a hazardous (potentially hazardous) food?
- Crackers
- Sugar
- Cooked chicken
- Dry pasta
Show answer
Answer: C. Cooked chicken
Hazardous foods, such as meat, poultry, fish, eggs, dairy and cooked rice, support fast germ growth and need temperature control.
Question 16 of 25
What is foodborne illness, often called food poisoning?
- A reaction to the smell of cooking
- A burn from a hot stove
- An illness caused by eating food or drinks that contain harmful germs, toxins or chemicals
- Feeling 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.
Question 17 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 18 of 25
How should you dry your hands after washing?
- On your apron
- On a shared cloth towel
- On your pants
- With a single-use paper towel or air dryer
Show answer
Answer: D. With a single-use paper towel or air dryer
Single-use towels or dryers prevent putting germs back on clean hands.
Question 19 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 20 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.
Question 21 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 22 of 25
A salad in a display cooler reads 9°C. What should you do?
- Tell your supervisor, because it is above 4°C and in the danger zone
- Nothing, 9°C is cold enough
- Add more dressing
- Heat it to 60°C
Show answer
Answer: A. Tell your supervisor, because it is above 4°C and in the danger zone
Cold hazardous food must be 4°C or colder. Food above 4°C is in the danger zone.
Question 23 of 25
What is the safe internal cooking temperature for shellfish and crustaceans, such as shrimp and lobster?
- 74°C
- 63°C
- 55°C
- 60°C
Show answer
Answer: A. 74°C
Health Canada lists 74°C for shellfish and crustaceans.
Question 24 of 25
Why should a steam table not be used to reheat food?
- It makes food too salty
- It cools food down
- It is only for raw food
- It heats food too slowly, keeping it in the danger zone too long
Show answer
Answer: D. It heats food too slowly, keeping it in the danger zone too long
Reheat food quickly on a stove, in an oven or in a microwave, then hold it hot.
Question 25 of 25
In a food safety plan, what is a critical control point (CCP)?
- The cash register
- The busiest table
- The point where the delivery truck parks
- A 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.

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