Safe Food Handling Basics Course 2026
This course is for new kitchen, café, grocery and food service workers in Canada. It covers handwashing, keeping raw and ready-to-eat food apart, safe temperatures, leftovers and food allergens. Several provinces, including Ontario, Alberta and British Columbia, require a certified food handler from an approved program; this course is background knowledge only and is not that certificate.
Quick answer
This free course has about 30 minutes of lessons and a 25-question test. Score 80% or more to download a certificate of completion (private, not accredited). Checked against official sources on October 13, 2026.
What you will learn
- Explain who is most at risk from foodborne illness
- Wash hands correctly and know when to do it
- Prevent cross-contamination in storage and preparation
- Keep food out of the 4°C to 60°C danger zone
- Use a food thermometer and safe cooking and reheating temperatures
- Recognize priority food allergens and respond to a severe reaction
Score 80% or more to download your certificate.
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Question 1 of 25
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Answer: B. 20 seconds
Health Canada's food safety advice is to wash hands with warm, soapy water for at least 20 seconds.
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Question 2 of 25
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Answer: B. Wash your hands with soap and water
Wash your hands before and after handling raw meat, poultry, fish or seafood so germs do not spread to ready-to-eat food.
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Question 3 of 25
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Answer: A. To stop germs on raw meat reaching food that is not cooked
Health Canada advises separate cutting boards for produce and for raw meat, poultry, fish and seafood to prevent cross-contamination.
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Question 4 of 25
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Answer: B. In a sealed container on the bottom shelf
Store raw meat, poultry, fish and seafood in sealed containers on the bottom shelf so raw juices cannot drip onto other food.
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Question 5 of 25
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Answer: C. Ready-to-eat sandwiches
Cooked and ready-to-eat foods are stored above raw foods so drips from raw food cannot land on them.
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Question 6 of 25
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Answer: D. Under running water
Wash produce under running water rather than soaking it in a sink, and use a vegetable brush on firm skins.
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Question 7 of 25
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Answer: D. Between 4°C and 60°C
Health Canada describes the danger zone as between 4°C and 60°C. Keep cold food cold and hot food hot.
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Question 8 of 25
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Answer: B. 4°C or lower
Health Canada says to set the refrigerator at 4°C or lower.
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Question 9 of 25
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Answer: C. -18°C or lower
Health Canada says to set the freezer at -18°C or lower.
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Question 10 of 25
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Answer: A. 60°C or hotter
Hot food should be kept at or above 60°C so it stays out of the danger zone.
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Question 11 of 25
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Answer: A. In the refrigerator
Thaw food in the refrigerator, in cold water or in the microwave, never at room temperature.
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Question 12 of 25
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Answer: D. Throw it away
Health Canada says to throw away any cooked food left at room temperature for more than two hours.
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Question 13 of 25
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Answer: C. 74°C
Health Canada's safe internal temperature for reheated leftovers is 74°C, checked with a food thermometer.
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Question 14 of 25
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Answer: B. 74°C
Ground poultry, poultry pieces and stuffing must reach 74°C. Whole birds must reach 82°C.
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Question 15 of 25
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Answer: B. Into the thickest part, not touching the bone
Insert the probe through the thickest part of the food to the centre, without touching bone, for an accurate reading.
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Question 16 of 25
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Answer: C. Throw it out
You cannot tell if food is unsafe by its smell or taste. Health Canada's rule is "When in doubt, throw it out."
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Question 17 of 25
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Answer: D. Adults over sixty
Higher-risk groups include children under five, adults over sixty, pregnant women and people with a weakened immune system.
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Question 18 of 25
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Answer: A. Mustard
Health Canada's priority allergens are eggs, milk, mustard, peanuts, crustaceans and molluscs, fish, sesame seeds, soy, sulphites, tree nuts, and wheat and triticale.
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Question 19 of 25
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Answer: B. Call 911 right away
Swelling and trouble breathing can be anaphylaxis, a life-threatening reaction. Call 911 immediately.
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Question 20 of 25
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Answer: A. Care in hospital
An epinephrine auto-injector is only a short-term treatment, so the person should still go to hospital even if they seem better.
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Question 21 of 25
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Answer: B. A person suspected of having a disease spread through food
Section 22 says an operator must not let a person suspected of having or carrying a disease communicable through food handle food or food contact surfaces.
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Question 22 of 25
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Answer: A. They should not handle food
Wellington-Dufferin-Guelph Public Health says employees who are ill or have cuts, boils or abrasions (scrapes) on their hands should not handle food.
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Question 23 of 25
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Answer: A. At all times while it is operating
Since July 1, 2018, Ontario Regulation 493/17 has required at least one certified food handler or supervisor on site at all times while the premise operates.
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Question 24 of 25
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Answer: D. Six or more
Alberta Health Services says that when six or more food handlers, including serving staff, are working, a certified person must be at the facility.
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Question 25 of 25
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Answer: B. A staff member with FOODSAFE or an equivalent must be there
Section 10 requires the operator to hold a FOODSAFE certificate or equivalent, and an employee with one must be present when the operator is absent.
Keyboard: 1–4 to answer, Enter for the next question.
What to know before the test
- Health Canada's temperature danger zone is between 4°C and 60°C, where bacteria grow quickly.
- Wash hands with warm, soapy water for at least 20 seconds, especially before and after handling raw meat.
- Leftovers should be reheated to 74°C; whole poultry must be cooked to 82°C.
- Ontario has required a certified food handler or supervisor on site at all times while a food service premise operates since July 1, 2018.
- In B.C., a food service operator must hold FOODSAFE or an equivalent, and a certified employee must be present when the operator is away.
Frequently asked questions
Is this course the same as a food handler certificate?
No. Provinces such as Ontario, Alberta and British Columbia require certification from an approved program, for example FOODSAFE in B.C. or a course from an Ontario public health unit. This course is background knowledge only and does not replace that certificate.
What is the temperature danger zone?
It is the range between 4°C and 60°C, where bacteria grow quickly. Keep cold food at 4°C or colder and hot food at 60°C or hotter.
How long can cooked food sit out?
Health Canada says to throw away cooked food left at room temperature for more than two hours.
What are Canada's priority food allergens?
Eggs, milk, mustard, peanuts, crustaceans and molluscs, fish, sesame seeds, soy, sulphites, tree nuts, and wheat and triticale.
Is the certificate accredited or officially recognised?
No. It is a private certificate of completion for knowledge only. It is not recognised, accredited or approved by any government, licensing body, regulator or educational institution, and it does not replace any licence, certification or training required by law.
Sources
- Health Canada: Food safety and you
- Health Canada: Safe food storage
- Health Canada: Safe internal cooking temperatures
- Health Canada: Food allergies
- B.C. Food Premises Regulation (B.C. Reg. 210/99)
- Middlesex-London Health Unit: Food handler certification
- Alberta Health Services: Food safety training requirements in Alberta
- Nova Scotia 811: Anaphylaxis