Alberta Food Safety Certification Practice Test 2026: Quiz di prova 4

1. Domanda 1 di 25

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

   • AListeria
   • BCampylobacter
   • CHepatitis A virus
   • DNorovirus
   Mostra la risposta

   Risposta: 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. Domanda 2 di 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
   Mostra la risposta

   Risposta: C. 74°C

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

3. Domanda 3 di 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
   Mostra la risposta

   Risposta: 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. Domanda 4 di 25

   Which is a sign of a pest problem?

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

   Risposta: A. Droppings or gnawed packages

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

5. Domanda 5 di 25

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

   • A63°C
   • B74°C
   • C71°C
   • D60°C
   Mostra la risposta

   Risposta: B. 74°C

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

6. Domanda 6 di 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
   Mostra la risposta

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

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

7. Domanda 7 di 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
   Mostra la risposta

   Risposta: 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. Domanda 8 di 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
   Mostra la risposta

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

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

9. Domanda 9 di 25

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

   • A71°C
   • B82°C
   • C63°C
   • D60°C
   Mostra la risposta

   Risposta: B. 82°C

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

10. Domanda 10 di 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
    Mostra la risposta

    Risposta: B. Biological, chemical and physical

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

11. Domanda 11 di 25

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

    • A63°C
    • B82°C
    • C71°C
    • D74°C
    Mostra la risposta

    Risposta: B. 82°C

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

12. Domanda 12 di 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
    Mostra la risposta

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

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

13. Domanda 13 di 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
    Mostra la risposta

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

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

14. Domanda 14 di 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
    Mostra la risposta

    Risposta: C. Pest spray that drifts onto open food

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

15. Domanda 15 di 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
    Mostra la risposta

    Risposta: 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. Domanda 16 di 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
    Mostra la risposta

    Risposta: 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. Domanda 17 di 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
    Mostra la risposta

    Risposta: A. Clean it

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

18. Domanda 18 di 25

    Undercooked ground beef is often linked to which germ?

    • AMould
    • BHepatitis A
    • CE. coli O157:H7
    • DBacillus cereus
    Mostra la risposta

    Risposta: C. E. coli O157:H7

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

19. Domanda 19 di 25

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

    • A58°C
    • B50°C
    • C63°C
    • D55°C
    Mostra la risposta

    Risposta: C. 63°C

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

20. Domanda 20 di 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
    Mostra la risposta

    Risposta: C. Check each piece separately

    Pieces cook at different speeds. Check each piece.

21. Domanda 21 di 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
    Mostra la risposta

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

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

22. Domanda 22 di 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
    Mostra la risposta

    Risposta: 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. Domanda 23 di 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
    Mostra la risposta

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

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

24. Domanda 24 di 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
    Mostra la risposta

    Risposta: B. Keep it in good working order

    A dishwasher must work properly to clean and sanitize dishes.

25. Domanda 25 di 25

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

    • A63°C
    • B55°C
    • C60°C
    • D71°C
    Mostra la risposta

    Risposta: D. 71°C

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

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

Il test reale: Set by the approved course provider