Alberta Food Safety Certification Practice Test 2026: Quiz di prova 2

1. Domanda 1 di 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
   Mostra la risposta

   Risposta: 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.

2. Domanda 2 di 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
   Mostra la risposta

   Risposta: B. Under cold running water

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

3. Domanda 3 di 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
   Mostra la risposta

   Risposta: D. On the bottom shelf

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

4. Domanda 4 di 25

   In this fridge diagram, what is stored on shelf 1?

   • AReady-to-eat food
   • BRaw poultry
   • CRaw fish
   • DRaw meat
   Mostra la risposta

   Risposta: A. Ready-to-eat food

   Ready-to-eat food goes on the top shelf, above all raw meat, fish and poultry.

5. Domanda 5 di 25

   Cooked rice left at room temperature can grow which germ that makes a toxin?

   • ABacillus cereus
   • BListeria
   • CHepatitis A
   • DTrichinella
   Mostra la risposta

   Risposta: A. Bacillus cereus

   Bacillus cereus spores survive cooking and can grow and make toxins if cooked rice is left warm. Keep rice hot or cool it quickly.

6. Domanda 6 di 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
   Mostra la risposta

   Risposta: 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.

7. Domanda 7 di 25

   What internal temperature should leftovers reach when reheated?

   • A74°C
   • B60°C
   • C63°C
   • D50°C
   Mostra la risposta

   Risposta: A. 74°C

   Health Canada lists 74°C for leftovers.

8. Domanda 8 di 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
   Mostra la risposta

   Risposta: 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.

9. Domanda 9 di 25

   How can you check that a sanitizer is the right strength?

   • ACheck the colour
   • BUse test strips
   • CFeel it with your hand
   • DSmell it
   Mostra la risposta

   Risposta: B. Use test strips

   Test strips show the concentration. Too weak will not kill germs; too strong can be unsafe.

10. Domanda 10 di 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
    Mostra la risposta

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

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

11. Domanda 11 di 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
    Mostra la risposta

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

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

12. Domanda 12 di 25

    What is the safe internal cooking temperature for shellfish and crustaceans, such as shrimp and lobster?

    • A74°C
    • B63°C
    • C55°C
    • D60°C
    Mostra la risposta

    Risposta: A. 74°C

    Health Canada lists 74°C for shellfish and crustaceans.

13. Domanda 13 di 25

    When must you wash your hands?

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

    Risposta: 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.

14. Domanda 14 di 25

    Which virus spreads very easily from sick food handlers and causes vomiting and diarrhea?

    • AMeasles
    • BInfluenza
    • CNorovirus
    • DChickenpox
    Mostra la risposta

    Risposta: C. Norovirus

    Norovirus spreads quickly through hands and surfaces. Sick workers must stay away from food.

15. Domanda 15 di 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
    Mostra la risposta

    Risposta: 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.

16. Domanda 16 di 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
    Mostra la risposta

    Risposta: 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.

17. Domanda 17 di 25

    What internal temperature must ground game meat, such as ground venison, reach?

    • A55°C
    • B74°C
    • C60°C
    • D63°C
    Mostra la risposta

    Risposta: B. 74°C

    Health Canada lists 74°C for ground game meat, mixtures and sausage.

18. Domanda 18 di 25

    What should you do right after thawing food in a microwave?

    • APut it back in the freezer
    • BStore it in the fridge for two days
    • CCook it right away
    • DLeave it on the counter until later
    Mostra la risposta

    Risposta: C. Cook it right away

    Microwave thawing can warm parts of the food, so cook it immediately.

19. Domanda 19 di 25

    What is foodborne illness, often called food poisoning?

    • AA reaction to the smell of cooking
    • BA burn from a hot stove
    • CAn illness caused by eating food or drinks that contain harmful germs, toxins or chemicals
    • DFeeling full after a large meal
    Mostra la risposta

    Risposta: C. An illness caused by eating food or drinks that contain harmful germs, toxins or chemicals

    Foodborne illness, often called food poisoning, comes from eating contaminated food or drinks.

20. Domanda 20 di 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
    Mostra la risposta

    Risposta: B. Markers 2 and 3

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

21. Domanda 21 di 25

    In a food safety plan, what is a critical control point (CCP)?

    • AThe cash register
    • BThe busiest table
    • CThe point where the delivery truck parks
    • DA step where control is needed to prevent or reduce a food safety hazard
    Mostra la risposta

    Risposta: D. A step where control is needed to prevent or reduce a food safety hazard

    Cooking, cooling and cold holding are common critical control points.

22. Domanda 22 di 25

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

    • AMarker 3
    • BMarker 1
    • CMarker 4
    • DMarker 2
    Mostra la risposta

    Risposta: D. Marker 2

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

23. Domanda 23 di 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
    Mostra la risposta

    Risposta: D. At a handwashing sink

    Use only sinks meant for handwashing, which must be supplied and easy to reach.

24. Domanda 24 di 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
    Mostra la risposta

    Risposta: 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.

25. Domanda 25 di 25

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

    • ABread rolls
    • BWhole uncut potatoes
    • CMelon
    • DDry beans
    Mostra la risposta

    Risposta: C. Melon

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

Tastiera: 1–4 per rispondere, Invio per la domanda successiva.

Il test reale: Set by the approved course provider