FOODSAFE Level 1 Practice Test (BC) 2026: Practice test 5

Practice test 5 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
Should hot food be cooled at room temperature on the counter?
- Yes, until it reaches room temperature
- Yes, for up to 8 hours
- No, it should be cooled quickly in the fridge or with an ice bath
- Yes, if it is covered
Show answer
Answer: C. No, it should be cooled quickly in the fridge or with an ice bath
Cooling food on the counter keeps it in the danger zone too long.
Question 2 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 3 of 25
What internal temperature should leftovers reach when reheated?
- 74°C
- 60°C
- 63°C
- 50°C
Show answer
Answer: A. 74°C
Health Canada lists 74°C for leftovers.
Question 4 of 25
Under BC's Food Premises Regulation, who must the operator keep away from food?
- Anyone suspected of having or carrying a disease that can spread through food
- Anyone who has had a vaccine
- Anyone over 65
- Anyone with a cold sore on their lip only
Show answer
Answer: A. Anyone suspected of having or carrying a disease that can spread through food
The operator must not let a person suspected of having, or carrying, a disease that spreads through food touch food, equipment or utensils.
Question 5 of 25
Which food is a hazardous food that must be kept cold once cut?
- Bread rolls
- Whole uncut potatoes
- Melon
- Dry beans
Show answer
Answer: C. Melon
Cut melon has moist flesh where germs can grow, so it must be kept at 4°C or colder.
Question 6 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 7 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 8 of 25
What is the safe internal cooking temperature for egg dishes, such as quiche or a frittata?
- 60°C
- 55°C
- 74°C
- 63°C
Show answer
Answer: C. 74°C
Egg dishes must reach 74°C.
Question 9 of 25
In this diagram, what does marker 4 show?
- 100°C, the boiling point
- 60°C, the hot holding limit
- 74°C, a safe internal cooking temperature
- 4°C, the cold holding limit
Show answer
Answer: C. 74°C, a safe internal cooking temperature
Marker 4 is the green line at 74°C, the safe internal temperature for foods such as poultry pieces, leftovers and egg dishes.
Question 10 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 11 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 12 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 13 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 14 of 25
In this handwashing diagram, what is the last step?
- Rinse your hands
- Turn off the tap with the paper towel
- Add soap
- Wet your hands
Show answer
Answer: B. Turn off the tap with the paper towel
Using the paper towel to turn off the tap stops clean hands from touching a dirty handle.
Question 15 of 25
A customer says they are allergic to sesame. You are not sure if a dish has sesame. What should you do?
- Say it is probably fine
- Tell them to pick it out
- Guess based on the colour
- Check with the chef or the ingredient labels before answering
Show answer
Answer: D. Check with the chef or the ingredient labels before answering
Never guess. Check the recipe and labels, and tell the kitchen about the allergy.
Question 16 of 25
Under BC's Food Premises Regulation, what must an operator's written sanitation procedures include?
- Customer reviews
- Staff phone numbers
- Cleaning and sanitizing steps and the cleaning agents and their concentrations
- The menu prices
Show answer
Answer: C. Cleaning and sanitizing steps and the cleaning agents and their concentrations
Sanitation procedures must cover cleaning and sanitizing, the agents and concentrations used, and any pesticides.
Question 17 of 25
What does "first in, first out" (FIFO) mean?
- Cook the first order last
- Use older stock before newer stock
- Freeze food the day it arrives
- Serve the first customer last
Show answer
Answer: B. Use older stock before newer stock
Put new deliveries behind older food so the older food is used first.
Question 18 of 25
A customer has swelling and trouble breathing after eating. What should you do first?
- Tell them to go home
- Offer a different dish
- Give them water and wait
- Call 911
Show answer
Answer: D. Call 911
Anaphylaxis is a medical emergency. Call 911 right away.
Question 19 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 20 of 25
Why do food premises keep temperature logs?
- To track staff hours
- To record customer orders
- To show that temperatures are checked and kept safe
- To keep the menu up to date
Show answer
Answer: C. To show that temperatures are checked and kept safe
Logs show that critical limits such as cold and hot holding temperatures are being checked.
Question 21 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 22 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 23 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 24 of 25
In this diagram, which two markers show things the probe must stay away from?
- Markers 1 and 4
- Markers 2 and 3
- Markers 3 and 4
- Markers 1 and 2
Show answer
Answer: B. Markers 2 and 3
Marker 2 is the bone and marker 3 is the tray. Touching either gives a false reading.
Question 25 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.

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