FOODSAFE Level 1 Practice Test (BC) 2026: Test d’entraînement 5

1. Question 1 sur 25

   Should hot food be cooled at room temperature on the counter?

   • AYes, until it reaches room temperature
   • BYes, for up to 8 hours
   • CNo, it should be cooled quickly in the fridge or with an ice bath
   • DYes, if it is covered
   Voir la réponse

   Réponse: C. No, it should be cooled quickly in the fridge or with an ice bath

   Cooling food on the counter keeps it in the danger zone too long.

2. Question 2 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.

3. Question 3 sur 25

   What internal temperature should leftovers reach when reheated?

   • A74°C
   • B60°C
   • C63°C
   • D50°C
   Voir la réponse

   Réponse: A. 74°C

   Health Canada lists 74°C for leftovers.

4. Question 4 sur 25

   Under BC's Food Premises Regulation, who must the operator keep away from food?

   • AAnyone suspected of having or carrying a disease that can spread through food
   • BAnyone who has had a vaccine
   • CAnyone over 65
   • DAnyone with a cold sore on their lip only
   Voir la réponse

   Réponse: A. Anyone suspected of having or carrying a disease that can spread through food

   The operator must not let a person suspected of having, or carrying, a disease that spreads through food touch food, equipment or utensils.

5. Question 5 sur 25

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

   • ABread rolls
   • BWhole uncut potatoes
   • CMelon
   • DDry beans
   Voir la réponse

   Réponse: C. Melon

   Cut melon has moist flesh where germs can grow, so it must be kept at 4°C or colder.

6. Question 6 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.

7. Question 7 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.

8. Question 8 sur 25

   What is the safe internal cooking temperature for egg dishes, such as quiche or a frittata?

   • A60°C
   • B55°C
   • C74°C
   • D63°C
   Voir la réponse

   Réponse: C. 74°C

   Egg dishes must reach 74°C.

9. Question 9 sur 25

   In this diagram, what does marker 4 show?

   • A100°C, the boiling point
   • B60°C, the hot holding limit
   • C74°C, a safe internal cooking temperature
   • D4°C, the cold holding limit
   Voir la réponse

   Réponse: C. 74°C, a safe internal cooking temperature

   Marker 4 is the green line at 74°C, the safe internal temperature for foods such as poultry pieces, leftovers and egg dishes.

10. Question 10 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.

11. Question 11 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.

12. Question 12 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.

13. Question 13 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.

14. Question 14 sur 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
    Voir la réponse

    Réponse: 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.

15. Question 15 sur 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
    Voir la réponse

    Réponse: 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.

16. Question 16 sur 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
    Voir la réponse

    Réponse: 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.

17. Question 17 sur 25

    What does "first in, first out" (FIFO) mean?

    • ACook the first order last
    • BUse older stock before newer stock
    • CFreeze food the day it arrives
    • DServe the first customer last
    Voir la réponse

    Réponse: B. Use older stock before newer stock

    Put new deliveries behind older food so the older food is used first.

18. Question 18 sur 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
    Voir la réponse

    Réponse: D. Call 911

    Anaphylaxis is a medical emergency. Call 911 right away.

19. Question 19 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.

20. Question 20 sur 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
    Voir la réponse

    Réponse: 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.

21. Question 21 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.

22. Question 22 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.

23. Question 23 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.

24. Question 24 sur 25

    In this diagram, which two markers show things the probe must stay away from?

    • AMarkers 1 and 4
    • BMarkers 2 and 3
    • CMarkers 3 and 4
    • DMarkers 1 and 2
    Voir la réponse

    Réponse: B. Markers 2 and 3

    Marker 2 is the bone and marker 3 is the tray. Touching either gives a false reading.

25. Question 25 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.

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

L’examen réel : Set by the course provider