Alberta Food Safety Certification Practice Test 2026: Test d’entraînement 3

1. Question 1 sur 25

   Which of these is a ready-to-eat food?

   • AA green salad
   • BRaw chicken
   • CRaw ground beef
   • DRaw eggs in the shell
   Voir la réponse

   Réponse: 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.

2. Question 2 sur 25

   What is the safe internal cooking temperature for ground beef, such as burgers and meatballs?

   • A71°C
   • B63°C
   • C60°C
   • D55°C
   Voir la réponse

   Réponse: A. 71°C

   Grinding mixes germs through the meat, so ground beef, veal and lamb must reach 71°C.

3. Question 3 sur 25

   When should single-use gloves be changed?

   • AOnce a day
   • BOnly when you go on a break
   • CNever
   • DWhen they are torn or dirty, or when you change tasks
   Voir la réponse

   Réponse: 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.

4. Question 4 sur 25

   Which is the safest way to thaw frozen meat?

   • AIn the sun
   • BOn the counter
   • CIn the refrigerator
   • DIn a sink of warm water
   Voir la réponse

   Réponse: C. In the refrigerator

   Thawing in the fridge keeps food at 4°C or colder the whole time.

5. Question 5 sur 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
   Voir la réponse

   Réponse: B. Use a food thermometer

   Colour and juices do not tell you if harmful germs are dead. Only a thermometer shows the internal temperature.

6. Question 6 sur 25

   What do most harmful bacteria need to grow?

   • ASalt and sugar only
   • BFood, moisture, warmth and time
   • CFreezing temperatures
   • DSunlight and dry air
   Voir la réponse

   Réponse: B. Food, moisture, warmth and time

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

7. Question 7 sur 25

   How should you check the temperature of a hamburger patty?

   • APress the patty and check the juice
   • BInsert the thermometer through the side of the patty
   • CLay the thermometer on top of the patty
   • DTouch the grill beside the patty
   Voir la réponse

   Réponse: B. Insert the thermometer through the side of the patty

   Health Canada advises inserting the thermometer through the side of a burger to reach the centre.

8. Question 8 sur 25

   At what temperature must hot hazardous food be kept?

   • A40°C or hotter
   • B50°C or hotter
   • C35°C or hotter
   • D60°C or hotter
   Voir la réponse

   Réponse: D. 60°C or hotter

   Hot hazardous food must be held at 60°C or more.

9. Question 9 sur 25

   Which step helps keep an allergen out of a dish?

   • AWash hands and use clean, sanitized utensils and surfaces
   • BUse the same tongs for all dishes
   • CUse a cloth to wipe the knife between dishes
   • DFry everything in the same oil
   Voir la réponse

   Réponse: A. Wash hands and use clean, sanitized utensils and surfaces

   Shared utensils, oil and surfaces can move allergens into food. Clean tools and hands prevent this.

10. Question 10 sur 25

    Which item should be removed before handling food?

    • AA hair net
    • BA clean apron
    • CA bracelet
    • DA glove
    Voir la réponse

    Réponse: C. A bracelet

    Jewellery can carry germs and can fall into food.

11. Question 11 sur 25

    Under BC's Food Premises Regulation, what must written food handling procedures identify?

    • AMenu prices
    • BStaff vacation dates
    • CThe colour of the uniforms
    • DCritical control points, critical limits and corrective actions
    Voir la réponse

    Réponse: D. Critical control points, critical limits and corrective actions

    Food handling procedures must identify critical control points, set critical limits, describe how limits are met, and state corrective actions.

12. Question 12 sur 25

    Why should food be stored in covered containers?

    • ATo make it heavier
    • BTo protect it from pests and contamination
    • CTo help it ripen
    • DTo keep it warm
    Voir la réponse

    Réponse: B. To protect it from pests and contamination

    Covering stored food keeps pests and dirt out.

13. Question 13 sur 25

    What is the minimum time to rub your hands with soap when washing them?

    • A20 seconds
    • B5 seconds
    • C2 seconds
    • D2 minutes
    Voir la réponse

    Réponse: A. 20 seconds

    Scrub all parts of your hands with soap for at least 20 seconds.

14. Question 14 sur 25

    Which helps keep pests out of a food premises?

    • ALeaving the back door open
    • BKeeping garbage uncovered
    • CLeaving food out overnight
    • DScreens on windows and sealed gaps
    Voir la réponse

    Réponse: D. Screens on windows and sealed gaps

    Screen windows and seal any places where pests could get in.

15. Question 15 sur 25

    How often must food handlers wash their hands under BC's Food Premises Regulation?

    • AOnce at the start of each shift
    • BOnce an hour, no matter what
    • COnly after using the washroom
    • DAs often as needed to prevent contamination of food
    Voir la réponse

    Réponse: D. As often as needed to prevent contamination of food

    The regulation requires employees to wash their hands as often as necessary to prevent contaminating food.

16. Question 16 sur 25

    What internal temperature must hot dogs reach when cooked?

    • A63°C
    • B55°C
    • C60°C
    • D74°C
    Voir la réponse

    Réponse: D. 74°C

    Health Canada lists 74°C for hot dogs.

17. Question 17 sur 25

    Who should a food handler tell when they feel sick?

    • ATheir supervisor or the person in charge
    • BNo one
    • CA customer
    • DA delivery driver
    Voir la réponse

    Réponse: A. Their supervisor or the person in charge

    The person in charge needs to know so they can keep sick workers away from food.

18. Question 18 sur 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
    Voir la réponse

    Réponse: D. Divide it into smaller, shallow containers

    Splitting large amounts into smaller portions helps food pass through the danger zone faster.

19. Question 19 sur 25

    Why must cutting boards be cleaned and sanitized after use with raw meat?

    • ATo remove germs before the board is used for other food
    • BTo make the board look new
    • CTo stop it from warping
    • DTo make it smell better
    Voir la réponse

    Réponse: A. To remove germs before the board is used for other food

    Germs from raw meat stay on the board until it is cleaned and sanitized.

20. Question 20 sur 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
    Voir la réponse

    Réponse: 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.

21. Question 21 sur 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
    Voir la réponse

    Réponse: B. Into the middle of the thickest part, away from bone

    Insert the thermometer through the thickest part to the middle, without touching bone.

22. Question 22 sur 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
    Voir la réponse

    Réponse: C. To keep hair from falling into food

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

23. Question 23 sur 25

    How should dishes and utensils dry after sanitizing?

    • AWith your apron
    • BWith a paper towel from the floor
    • CAir-dry
    • DWith a cloth towel
    Voir la réponse

    Réponse: C. Air-dry

    Towels can put germs back on clean dishes.

24. Question 24 sur 25

    A cooked chicken breast reads 68°C, but the critical limit is 74°C. What is the corrective action?

    • AAdd sauce and serve
    • BKeep cooking until it reaches 74°C
    • CServe it right away
    • DPut it in the fridge
    Voir la réponse

    Réponse: 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.

25. Question 25 sur 25

    Why should sanitizer be mixed exactly as the label says?

    • AWeaker is safer for food
    • BThe label is only a suggestion
    • CToo weak will not kill germs, and too strong can be harmful
    • DStronger is always better
    Voir la réponse

    Réponse: C. Too weak will not kill germs, and too strong can be harmful

    Follow the label for the right concentration and contact time.

Clavier : 1–4 pour répondre, Entrée pour la question suivante.

L’examen réel : Set by the approved course provider