Alberta Food Safety Certification Practice Test 2026: Test d’entraînement 4

1. Question 1 sur 25

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

   • AListeria
   • BCampylobacter
   • CHepatitis A virus
   • DNorovirus
   Voir la réponse

   Réponse: 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.

2. Question 2 sur 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
   Voir la réponse

   Réponse: C. 74°C

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

3. Question 3 sur 25

   Why is raw fish stored above raw poultry in the fridge?

   • AFish is lighter
   • BFish smells less
   • CPoultry must be frozen
   • DFish needs a lower cooking temperature than poultry
   Voir la réponse

   Réponse: 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.

4. Question 4 sur 25

   Which is a sign of a pest problem?

   • ADroppings or gnawed packages
   • BFull soap dispensers
   • CCold food at 3°C
   • DClean, dry floors
   Voir la réponse

   Réponse: A. Droppings or gnawed packages

   Report droppings, gnaw marks, nests or live insects to your supervisor right away.

5. Question 5 sur 25

   What internal temperature must frozen raw breaded chicken nuggets or strips reach?

   • A63°C
   • B74°C
   • C71°C
   • D60°C
   Voir la réponse

   Réponse: B. 74°C

   These products are raw inside. Cook them to 74°C, even if they look browned.

6. Question 6 sur 25

   What is the correct order for cleaning and sanitizing dishes by hand?

   • AWash, towel-dry, sanitize, rinse
   • BSanitize, wash, rinse, towel-dry
   • CScrape, wash, rinse, sanitize, air-dry
   • DRinse, sanitize, scrape, wash
   Voir la réponse

   Réponse: C. Scrape, wash, rinse, sanitize, air-dry

   Scrape off food, wash in soapy water, rinse, sanitize, then let dishes air-dry.

7. Question 7 sur 25

   A food handler has diarrhea and vomiting. What should happen?

   • AThey can work if they wear gloves
   • BThey should not work with food and should tell their supervisor
   • CThey can work at the cash register and also make sandwiches
   • DThey can work if they wash their hands more
   Voir la réponse

   Réponse: 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.

8. Question 8 sur 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
   Voir la réponse

   Réponse: D. Clearly labelled and away from food preparation areas

   Store cleaning agents and pesticides separately from food areas, and label them clearly.

9. Question 9 sur 25

   What internal temperature must a whole game bird, such as a duck or pheasant, reach?

   • A71°C
   • B82°C
   • C63°C
   • D60°C
   Voir la réponse

   Réponse: B. 82°C

   Like a whole chicken or turkey, a whole game bird must reach 82°C.

10. Question 10 sur 25

    What are the three main types of food hazards?

    • AFresh, frozen and canned
    • BBiological, chemical and physical
    • CHot, warm and cold
    • DSweet, salty and sour
    Voir la réponse

    Réponse: B. Biological, chemical and physical

    Germs are biological hazards, cleaners are chemical hazards, and objects like glass are physical hazards.

11. Question 11 sur 25

    What is the safe internal cooking temperature for a whole chicken or turkey?

    • A63°C
    • B82°C
    • C71°C
    • D74°C
    Voir la réponse

    Réponse: B. 82°C

    A whole bird must reach 82°C. Pieces and ground poultry need 74°C.

12. Question 12 sur 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
    Voir la réponse

    Réponse: C. What pesticides are used and how they are stored

    Sanitation procedures must list any pesticides, their uses and their storage requirements.

13. Question 13 sur 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
    Voir la réponse

    Réponse: A. Covered, labelled and stored off the floor

    Covering and labelling food and keeping it off the floor protects it from contamination.

14. Question 14 sur 25

    Which of these is an example of a chemical hazard in food?

    • AA fishbone in a fillet
    • BBacteria in raw chicken juice
    • CPest spray that drifts onto open food
    • DA stone in a bag of lentils
    Voir la réponse

    Réponse: C. Pest spray that drifts onto open food

    Chemicals such as pesticides and cleaners can poison food. Store them separately from food.

15. Question 15 sur 25

    You just handled raw chicken and now need to slice tomatoes. What should you do first?

    • AWipe your hands on a cloth
    • BWash your hands and use clean, sanitized equipment
    • CRinse your hands with water only
    • DPut on gloves without washing
    Voir la réponse

    Réponse: 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.

16. Question 16 sur 25

    A tray of lasagna on a steam table reads 52°C. What does this mean?

    • AIt is too hot and must be cooled
    • BIt is frozen
    • CIt is hot enough because it is above 50°C
    • DIt is below 60°C and in the danger zone
    Voir la réponse

    Réponse: D. It is below 60°C and in the danger zone

    Hot held food must be 60°C or hotter. At 52°C it is in the danger zone. Tell your supervisor.

17. Question 17 sur 25

    What should you do with a food thermometer before each use?

    • AClean it
    • BNothing
    • CPut it in the freezer
    • DWipe it on your apron
    Voir la réponse

    Réponse: A. Clean it

    Clean the thermometer before each use, and between raw and cooked foods, to prevent cross-contamination.

18. Question 18 sur 25

    Undercooked ground beef is often linked to which germ?

    • AMould
    • BHepatitis A
    • CE. coli O157:H7
    • DBacillus cereus
    Voir la réponse

    Réponse: C. E. coli O157:H7

    E. coli O157:H7 can be mixed through ground meat, so ground beef must reach 71°C.

19. Question 19 sur 25

    A beef steak is cooked to medium-rare. What internal temperature must it reach?

    • A58°C
    • B50°C
    • C63°C
    • D55°C
    Voir la réponse

    Réponse: C. 63°C

    Beef, veal and lamb steaks and roasts are safe at 63°C for medium-rare.

20. Question 20 sur 25

    You are checking several chicken pieces on a tray. What should you do?

    • ACheck the tray instead of the chicken
    • BCheck only the smallest piece
    • CCheck each piece separately
    • DCheck one piece and assume the rest are done
    Voir la réponse

    Réponse: C. Check each piece separately

    Pieces cook at different speeds. Check each piece.

21. Question 21 sur 25

    Under BC's Food Premises Regulation, where are employees banned from smoking?

    • AIn their own car in the parking lot
    • BWhere food is prepared, served or stored
    • CAt home
    • DIn a designated smoking area outside
    Voir la réponse

    Réponse: B. Where food is prepared, served or stored

    Employees may not smoke where food is prepared, dispensed or stored.

22. Question 22 sur 25

    What does cross-contamination mean in a kitchen?

    • AGerms moving from one food, surface or person to another food
    • BAdding spices to food
    • CCooking two foods at once
    • DFreezing food twice
    Voir la réponse

    Réponse: 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.

23. Question 23 sur 25

    A worker feels fine but just had vomiting last night. Why must they stay away from food?

    • ATheir uniform might be dirty
    • BThey might be too tired to work
    • CIt is only a rule for managers
    • DThey may still be spreading germs such as norovirus
    Voir la réponse

    Réponse: D. They may still be spreading germs such as norovirus

    People can spread germs like norovirus even after they start to feel better.

24. Question 24 sur 25

    What should be done with a mechanical dishwasher?

    • AUse it only once a week
    • BKeep it in good working order
    • CTurn off the rinse cycle to save water
    • DUse it to store clean dishes
    Voir la réponse

    Réponse: B. Keep it in good working order

    A dishwasher must work properly to clean and sanitize dishes.

25. Question 25 sur 25

    What is the safe internal cooking temperature for pork, including chops and ground pork?

    • A63°C
    • B55°C
    • C60°C
    • D71°C
    Voir la réponse

    Réponse: D. 71°C

    Health Canada lists 71°C for pork pieces, whole cuts and ground pork.

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

L’examen réel : Set by the approved course provider