FOODSAFE Level 1 Practice Test (BC) 2026: Quiz di prova 2

1. Domanda 1 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.

2. Domanda 2 di 25

   Which people are most at risk of serious foodborne illness?

   • APeople who eat out once a week
   • BYoung children, older adults, pregnant people and people with weak immune systems
   • CHealthy adults who exercise
   • DChefs and cooks
   Mostra la risposta

   Risposta: B. Young children, older adults, pregnant people and people with weak immune systems

   These groups have a harder time fighting off germs, so they can get much sicker.

3. Domanda 3 di 25

   How often must food handlers wash their hands under BC's Food Premises Regulation?

   • AOnce at the start of each shift
   • BOnce an hour, no matter what
   • COnly after using the washroom
   • DAs often as needed to prevent contamination of food
   Mostra la risposta

   Risposta: D. As often as needed to prevent contamination of food

   The regulation requires employees to wash their hands as often as necessary to prevent contaminating food.

4. Domanda 4 di 25

   What is a good way to cool a large pot of hot soup?

   • AWrap it in towels
   • BLeave it on the counter overnight
   • CCover it tightly and put it in the fridge in one pot
   • DDivide it into smaller, shallow containers
   Mostra la risposta

   Risposta: D. Divide it into smaller, shallow containers

   Splitting large amounts into smaller portions helps food pass through the danger zone faster.

5. Domanda 5 di 25

   What is the minimum time to rub your hands with soap when washing them?

   • A20 seconds
   • B5 seconds
   • C2 seconds
   • D2 minutes
   Mostra la risposta

   Risposta: A. 20 seconds

   Scrub all parts of your hands with soap for at least 20 seconds.

6. Domanda 6 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.

7. Domanda 7 di 25

   What is the safe internal cooking temperature for mechanically tenderized beef?

   • A58°C
   • B50°C
   • C55°C
   • D63°C
   Mostra la risposta

   Risposta: D. 63°C

   Health Canada lists 63°C for mechanically tenderized beef and veal.

8. Domanda 8 di 25

   What internal temperature must stuffing reach, whether cooked alone or inside poultry?

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

   Risposta: B. 74°C

   Stuffing can pick up juices from raw poultry, so it must reach 74°C.

9. Domanda 9 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.

10. Domanda 10 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.

11. Domanda 11 di 25

    How accurate must the thermometers in refrigerators and hot holding units be under BC's Food Premises Regulation?

    • AAccuracy does not matter
    • BWithin 1°C
    • CWithin 5°C
    • DWithin 10°C
    Mostra la risposta

    Risposta: B. Within 1°C

    Refrigeration and hot holding equipment must have a thermometer accurate to within 1°C.

12. Domanda 12 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.

13. Domanda 13 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.

14. Domanda 14 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.

15. Domanda 15 di 25

    Under Ontario rules, who should not handle food?

    • AEmployees who are ill or have cuts, boils or sores on their hands
    • BEmployees who are tired
    • CEmployees who just started their shift
    • DEmployees who wear glasses
    Mostra la risposta

    Risposta: A. Employees who are ill or have cuts, boils or sores on their hands

    Sick workers, and workers with infected cuts, boils or abrasions on their hands, must not handle food.

16. Domanda 16 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.

17. Domanda 17 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.

18. Domanda 18 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.

19. Domanda 19 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.

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

    How can you tell for sure that meat is cooked to a safe temperature?

    • ACut it open and look
    • BUse a food thermometer
    • CCheck that the juices run clear
    • DCheck that the colour is brown
    Mostra la risposta

    Risposta: B. Use a food thermometer

    Colour and juices do not tell you if harmful germs are dead. Only a thermometer shows the internal temperature.

22. Domanda 22 di 25

    Which item should be removed before handling food?

    • AA hair net
    • BA clean apron
    • CA bracelet
    • DA glove
    Mostra la risposta

    Risposta: C. A bracelet

    Jewellery can carry germs and can fall into food.

23. Domanda 23 di 25

    What must food handlers wear under BC's Food Premises Regulation?

    • AA uniform with a name tag
    • BRubber boots at all times
    • CClean clothing and footwear
    • DA jacket in the kitchen
    Mostra la risposta

    Risposta: C. Clean clothing and footwear

    Employees must wear clean clothing and footwear and keep good personal hygiene.

24. Domanda 24 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.

25. Domanda 25 di 25

    Who should a food handler tell when they feel sick?

    • ATheir supervisor or the person in charge
    • BNo one
    • CA customer
    • DA delivery driver
    Mostra la risposta

    Risposta: A. Their supervisor or the person in charge

    The person in charge needs to know so they can keep sick workers away from food.

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

Il test reale: Set by the course provider