FOODSAFE Level 1 Practice Test (BC) 2026: Test d’entraînement 4

1. Question 1 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.

2. Question 2 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.

3. Question 3 sur 25

   Can hand sanitizer replace handwashing in a kitchen?

   • AYes, it is better than soap
   • BNo, it does not replace washing with soap and water
   • CYes, if your hands look clean
   • DYes, after touching raw meat
   Voir la réponse

   Réponse: B. No, it does not replace washing with soap and water

   Hand sanitizer does not remove dirt and grease and does not work as well as soap and water on dirty hands.

4. Question 4 sur 25

   What is a food allergy?

   • AA reaction where the immune system treats a food protein as harmful
   • BFeeling full after eating
   • CNot liking the taste of a food
   • DGetting food poisoning from bacteria
   Voir la réponse

   Réponse: A. A reaction where the immune system treats a food protein as harmful

   Allergic reactions can be mild or life-threatening. Even a small amount of an allergen can cause a reaction.

5. Question 5 sur 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
   Voir la réponse

   Réponse: B. Under cold running water

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

6. Question 6 sur 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
   Voir la réponse

   Réponse: 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.

7. Question 7 sur 25

   What is the temperature danger zone?

   • A4°C to 60°C
   • B−18°C to 0°C
   • C0°C to 4°C
   • D60°C to 100°C
   Voir la réponse

   Réponse: A. 4°C to 60°C

   Bacteria grow fastest between 4°C and 60°C. Keep cold food at 4°C or colder and hot food at 60°C or hotter.

8. Question 8 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.

9. Question 9 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.

10. Question 10 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.

11. Question 11 sur 25

    Where should raw poultry be stored in a refrigerator?

    • AOn the top shelf
    • BAbove the cooked food
    • CBeside the salads
    • DOn the bottom shelf
    Voir la réponse

    Réponse: D. On the bottom shelf

    Raw poultry goes at the bottom so its juices cannot drip onto other foods.

12. Question 12 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.

13. Question 13 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.

14. Question 14 sur 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
    Voir la réponse

    Réponse: 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 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.

16. Question 16 sur 25

    What should you do with clams or mussels that do not open after cooking?

    • APry them open and serve them
    • BServe them cold
    • CCook them for one more minute and serve them
    • DThrow them away
    Voir la réponse

    Réponse: D. Throw them away

    When cooking clams, mussels, oysters and scallops in their shells, discard any that do not open.

17. Question 17 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.

18. Question 18 sur 25

    When must you wash your hands?

    • AOnly when a customer is watching
    • BOnly after eating
    • COnly before going home
    • DAfter using the washroom
    Voir la réponse

    Réponse: D. After using the washroom

    Wash after using the washroom, handling raw food, touching your face or hair, taking out garbage, eating, smoking and more.

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

    At what temperature must cold hazardous food be kept?

    • A15°C or colder
    • B4°C or colder
    • C10°C or colder
    • D8°C or colder
    Voir la réponse

    Réponse: B. 4°C or colder

    Hazardous food must be stored and displayed at 4°C or less, or at 60°C or more.

21. Question 21 sur 25

    Why should food handlers keep their fingernails short and clean?

    • AIt is only about looks
    • BShort nails help you type orders
    • CGerms and dirt can collect under long nails
    • DLong nails make knives slip
    Voir la réponse

    Réponse: C. Germs and dirt can collect under long nails

    Dirt and germs can hide under long nails and are hard to wash away.

22. Question 22 sur 25

    At what temperature must frozen food be stored?

    • A4°C or colder
    • B0°C or colder
    • C−18°C or colder
    • D−5°C or colder
    Voir la réponse

    Réponse: C. −18°C or colder

    Frozen food must be stored, displayed and transported at −18°C or colder.

23. Question 23 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.

24. Question 24 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.

25. Question 25 sur 25

    A food handler has a cut on a finger. What should they do?

    • ACover it with a clean bandage and a glove
    • BPut a paper towel over it
    • CLeave it open to heal
    • DKeep working and wash it later
    Voir la réponse

    Réponse: A. Cover it with a clean bandage and a glove

    Cuts can carry germs such as Staphylococcus aureus. Cover them and wear a glove.

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

L’examen réel : Set by the course provider