Quebec Food Hygiene and Safety Practice Test 2026: Practice test 5

1. Question 1 of 25

   How should stored food be protected?

   • ACovered, labelled and stored off the floor
   • BStored in open boxes near chemicals
   • CUncovered so it stays fresh
   • DStored 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.

2. Question 2 of 25

   Where should you wash your hands at work?

   • AIn the dishwashing sink
   • BIn the mop sink
   • CIn the food preparation sink
   • DAt 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.

3. Question 3 of 25

   Which practice prevents cross-contamination?

   • AStoring raw chicken above salad
   • BUsing one knife for everything to save time
   • CUsing separate cutting boards for raw meat and ready-to-eat food
   • DWiping 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.

4. Question 4 of 25

   What internal temperature must stuffing reach, whether cooked alone or inside poultry?

   • A63°C
   • B74°C
   • C71°C
   • D60°C
   Show answer

   Answer: B. 74°C

   Stuffing can pick up juices from raw poultry, so it must reach 74°C.

5. Question 5 of 25

   A customer says they are allergic to sesame. You are not sure if a dish has sesame. What should you do?

   • ASay it is probably fine
   • BTell them to pick it out
   • CGuess based on the colour
   • DCheck 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.

6. Question 6 of 25

   Why do food premises keep temperature logs?

   • ATo track staff hours
   • BTo record customer orders
   • CTo show that temperatures are checked and kept safe
   • DTo 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.

7. Question 7 of 25

   In this diagram, which marker shows the temperature danger zone?

   • AMarker 3
   • BMarker 1
   • CMarker 4
   • DMarker 2
   Show answer

   Answer: D. Marker 2

   Marker 2 is the red band between 4°C and 60°C, where bacteria grow fast.

8. Question 8 of 25

   Which is another safe way to thaw food?

   • ABeside the stove
   • BUnder cold running water
   • CUnder a heat lamp
   • DIn a bucket of hot water
   Show answer

   Answer: B. Under cold running water

   Cold running water keeps the surface of the food cold while it thaws. Cook it right after thawing.

9. Question 9 of 25

   What do most harmful bacteria need to grow?

   • ASalt and sugar only
   • BFood, moisture, warmth and time
   • CFreezing temperatures
   • DSunlight and dry air
   Show answer

   Answer: B. Food, moisture, warmth and time

   Bacteria grow quickly in moist, high-protein foods kept in the danger zone for too long.

10. Question 10 of 25

    Which germ is known for being able to grow at refrigerator temperatures?

    • AListeria
    • BCampylobacter
    • CHepatitis A virus
    • DNorovirus
    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.

11. Question 11 of 25

    Why should food handlers wear a hair net or hat?

    • ATo keep their head warm
    • BTo look more professional only
    • CTo keep hair from falling into food
    • DTo protect hair from grease
    Show answer

    Answer: C. To keep hair from falling into food

    Food handlers must take adequate measures to keep hair from contaminating food.

12. Question 12 of 25

    Which food is a hazardous food that must be kept cold once cut?

    • ABread rolls
    • BWhole uncut potatoes
    • CMelon
    • DDry 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.

13. Question 13 of 25

    What is a good way to cool a large pot of hot soup?

    • AWrap it in towels
    • BLeave it on the counter overnight
    • CCover it tightly and put it in the fridge in one pot
    • DDivide 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.

14. Question 14 of 25

    Why should food not be tightly covered while it cools?

    • ACovers make food freeze
    • BCovers add bacteria
    • CCovers make food dry
    • DA tight cover traps heat and slows cooling
    Show answer

    Answer: D. A tight cover traps heat and slows cooling

    Leave food loosely covered or uncovered until it is cold, then cover it.

15. Question 15 of 25

    A customer has swelling and trouble breathing after eating. What should you do first?

    • ATell them to go home
    • BOffer a different dish
    • CGive them water and wait
    • DCall 911
    Show answer

    Answer: D. Call 911

    Anaphylaxis is a medical emergency. Call 911 right away.

16. Question 16 of 25

    In this cutting board diagram, what does marker 3 show?

    • ANothing from the raw chicken board should reach the salad
    • BThe salad must go on the red board
    • COne knife is enough for both boards
    • DThe 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.

17. Question 17 of 25

    Under BC's Food Premises Regulation, what must written sanitation procedures say about pesticides?

    • AThat pesticides must be kept in the fridge
    • BNothing, pesticides are banned
    • CWhat pesticides are used and how they are stored
    • DThat 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.

18. Question 18 of 25

    Where should you insert a probe thermometer in a roast?

    • AJust under the surface
    • BInto the middle of the thickest part, away from bone
    • CTouching the bottom of the pan
    • DTouching 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.

19. Question 19 of 25

    How can you tell for sure that meat is cooked to a safe temperature?

    • ACut it open and look
    • BUse a food thermometer
    • CCheck that the juices run clear
    • DCheck 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.

20. Question 20 of 25

    How should cleaning chemicals and pesticides be stored?

    • ANext to the flour
    • BOn the shelf above the prep table
    • CIn empty food containers
    • DClearly 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.

21. Question 21 of 25

    How accurate must the thermometers in refrigerators and hot holding units be under BC's Food Premises Regulation?

    • AAccuracy does not matter
    • BWithin 1°C
    • CWithin 5°C
    • DWithin 10°C
    Show answer

    Answer: B. Within 1°C

    Refrigeration and hot holding equipment must have a thermometer accurate to within 1°C.

22. Question 22 of 25

    What is the safe internal cooking temperature for poultry pieces, such as chicken breasts or legs?

    • A71°C
    • B60°C
    • C74°C
    • D63°C
    Show answer

    Answer: C. 74°C

    Health Canada lists 74°C for poultry pieces and ground poultry.

23. Question 23 of 25

    In this handwashing diagram, what is the last step?

    • ARinse your hands
    • BTurn off the tap with the paper towel
    • CAdd soap
    • DWet 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.

24. Question 24 of 25

    How is cleaning different from sanitizing?

    • AThey are the same thing
    • BCleaning is only for floors
    • CCleaning removes dirt and food; sanitizing reduces germs to a safe level
    • DSanitizing removes dirt; cleaning kills germs
    Show answer

    Answer: C. Cleaning removes dirt and food; sanitizing reduces germs to a safe level

    You must clean before you sanitize, because dirt can stop sanitizer from working.

25. Question 25 of 25

    Under BC's Food Premises Regulation, what must an operator's written sanitation procedures include?

    • ACustomer reviews
    • BStaff phone numbers
    • CCleaning and sanitizing steps and the cleaning agents and their concentrations
    • DThe 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.

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The real test: 60% (food handler and manager exams)