FOODSAFE Level 1 Practice Test (BC) 2026: Test de práctica 3

Test de práctica 3 de 5 de FOODSAFE Level 1 Practice Test (BC): 25 preguntas más con respuestas y explicaciones.

Seguridad alimentaria
Columbia Británica
113 preguntas
Revisado el 10 de octubre de 2026

Pregunta 1 de 25
Which of these is a ready-to-eat food?
- A green salad
- Raw chicken
- Raw ground beef
- Raw eggs in the shell
Ver respuesta
Respuesta: 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.
Pregunta 2 de 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
Ver respuesta
Respuesta: 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.
Pregunta 3 de 25
What internal temperature must frozen raw breaded chicken nuggets or strips reach?
- 63°C
- 74°C
- 71°C
- 60°C
Ver respuesta
Respuesta: B. 74°C
These products are raw inside. Cook them to 74°C, even if they look browned.
Pregunta 4 de 25
What internal temperature must a whole game bird, such as a duck or pheasant, reach?
- 71°C
- 82°C
- 63°C
- 60°C
Ver respuesta
Respuesta: B. 82°C
Like a whole chicken or turkey, a whole game bird must reach 82°C.
Pregunta 5 de 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
Ver respuesta
Respuesta: C. Cook it right away
Microwave thawing can warm parts of the food, so cook it immediately.
Pregunta 6 de 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
Ver respuesta
Respuesta: D. 60°C or hotter
Hot hazardous food must be held at 60°C or more.
Pregunta 7 de 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
Ver respuesta
Respuesta: 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.
Pregunta 8 de 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
Ver respuesta
Respuesta: 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.
Pregunta 9 de 25
What internal temperature must hot dogs reach when cooked?
- 63°C
- 55°C
- 60°C
- 74°C
Ver respuesta
Respuesta: D. 74°C
Health Canada lists 74°C for hot dogs.
Pregunta 10 de 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
Ver respuesta
Respuesta: A. Covered, labelled and stored off the floor
Covering and labelling food and keeping it off the floor protects it from contamination.
Pregunta 11 de 25
What is the safe internal cooking temperature for fish?
- 60°C
- 50°C
- 70°C
- 55°C
Ver respuesta
Respuesta: C. 70°C
Fish must reach 70°C.
Pregunta 12 de 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
Ver respuesta
Respuesta: D. At a handwashing sink
Use only sinks meant for handwashing, which must be supplied and easy to reach.
Pregunta 13 de 25
What is the safe internal cooking temperature for ground beef, such as burgers and meatballs?
- 71°C
- 63°C
- 60°C
- 55°C
Ver respuesta
Respuesta: A. 71°C
Grinding mixes germs through the meat, so ground beef, veal and lamb must reach 71°C.
Pregunta 14 de 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
Ver respuesta
Respuesta: B. Use test strips
Test strips show the concentration. Too weak will not kill germs; too strong can be unsafe.
Pregunta 15 de 25
Which food is a hazardous (potentially hazardous) food?
- Crackers
- Sugar
- Cooked chicken
- Dry pasta
Ver respuesta
Respuesta: C. Cooked chicken
Hazardous foods, such as meat, poultry, fish, eggs, dairy and cooked rice, support fast germ growth and need temperature control.
Pregunta 16 de 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
Ver respuesta
Respuesta: 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.
Pregunta 17 de 25
Undercooked ground beef is often linked to which germ?
- Mould
- Hepatitis A
- E. coli O157:H7
- Bacillus cereus
Ver respuesta
Respuesta: C. E. coli O157:H7
E. coli O157:H7 can be mixed through ground meat, so ground beef must reach 71°C.
Pregunta 18 de 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
Ver respuesta
Respuesta: D. With a single-use paper towel or air dryer
Single-use towels or dryers prevent putting germs back on clean hands.
Pregunta 19 de 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
Ver respuesta
Respuesta: B. Into the middle of the thickest part, away from bone
Insert the thermometer through the thickest part to the middle, without touching bone.
Pregunta 20 de 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
Ver respuesta
Respuesta: C. Too weak will not kill germs, and too strong can be harmful
Follow the label for the right concentration and contact time.
Pregunta 21 de 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
Ver respuesta
Respuesta: D. Screens on windows and sealed gaps
Screen windows and seal any places where pests could get in.
Pregunta 22 de 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
Ver respuesta
Respuesta: 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.
Pregunta 23 de 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
Ver respuesta
Respuesta: A. 74°C
Health Canada lists 74°C for shellfish and crustaceans.
Pregunta 24 de 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
Ver respuesta
Respuesta: 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.
Pregunta 25 de 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
Ver respuesta
Respuesta: 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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