FOODSAFE Level 1 Practice Test (BC) 2026: Quiz di prova 3

1. Domanda 1 di 25

   Which of these is a ready-to-eat food?

   • AA green salad
   • BRaw chicken
   • CRaw ground beef
   • DRaw eggs in the shell
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   Risposta: A. A green salad

   Ready-to-eat food will not be cooked again before it is eaten, so it must be kept away from raw foods and germs.

2. Domanda 2 di 25

   Which of these is an example of a physical hazard in food?

   • ANorovirus on a doorknob
   • BDegreaser on a cutting board
   • CListeria on deli meat
   • DA piece of a plastic glove in a sandwich
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   Risposta: D. A piece of a plastic glove in a sandwich

   Physical hazards are objects such as glass, metal, plastic, bandages or hair that end up in food.

3. Domanda 3 di 25

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

   • A63°C
   • B74°C
   • C71°C
   • D60°C
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   Risposta: B. 74°C

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

4. Domanda 4 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
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   Risposta: B. 82°C

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

5. Domanda 5 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
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   Risposta: C. Cook it right away

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

6. Domanda 6 di 25

   At what temperature must hot hazardous food be kept?

   • A40°C or hotter
   • B50°C or hotter
   • C35°C or hotter
   • D60°C or hotter
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   Risposta: D. 60°C or hotter

   Hot hazardous food must be held at 60°C or more.

7. Domanda 7 di 25

   In this cutting board diagram, what does marker 3 show?

   • ANothing from the raw chicken board should reach the salad
   • BThe salad must go on the red board
   • COne knife is enough for both boards
   • DThe chicken should be cut after the salad
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   Risposta: A. Nothing from the raw chicken board should reach the salad

   Marker 3 is a crossed-out arrow: raw chicken, its juices and its knife must never touch ready-to-eat food.

8. Domanda 8 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
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   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.

9. Domanda 9 di 25

   What internal temperature must hot dogs reach when cooked?

   • A63°C
   • B55°C
   • C60°C
   • D74°C
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   Risposta: D. 74°C

   Health Canada lists 74°C for hot dogs.

10. Domanda 10 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.

11. Domanda 11 di 25

    What is the safe internal cooking temperature for fish?

    • A60°C
    • B50°C
    • C70°C
    • D55°C
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    Risposta: C. 70°C

    Fish must reach 70°C.

12. Domanda 12 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
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    Risposta: D. At a handwashing sink

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

13. Domanda 13 di 25

    What is the safe internal cooking temperature for ground beef, such as burgers and meatballs?

    • A71°C
    • B63°C
    • C60°C
    • D55°C
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    Risposta: A. 71°C

    Grinding mixes germs through the meat, so ground beef, veal and lamb must reach 71°C.

14. Domanda 14 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
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    Risposta: B. Use test strips

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

15. Domanda 15 di 25

    Which food is a hazardous (potentially hazardous) food?

    • ACrackers
    • BSugar
    • CCooked chicken
    • DDry pasta
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    Risposta: C. Cooked chicken

    Hazardous foods, such as meat, poultry, fish, eggs, dairy and cooked rice, support fast germ growth and need temperature control.

16. Domanda 16 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
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    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.

17. Domanda 17 di 25

    Undercooked ground beef is often linked to which germ?

    • AMould
    • BHepatitis A
    • CE. coli O157:H7
    • DBacillus cereus
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    Risposta: C. E. coli O157:H7

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

18. Domanda 18 di 25

    How should you dry your hands after washing?

    • AOn your apron
    • BOn a shared cloth towel
    • COn your pants
    • DWith a single-use paper towel or air dryer
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    Risposta: D. With a single-use paper towel or air dryer

    Single-use towels or dryers prevent putting germs back on clean hands.

19. Domanda 19 di 25

    Where should you insert a probe thermometer in a roast?

    • AJust under the surface
    • BInto the middle of the thickest part, away from bone
    • CTouching the bottom of the pan
    • DTouching the bone
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    Risposta: B. Into the middle of the thickest part, away from bone

    Insert the thermometer through the thickest part to the middle, without touching bone.

20. Domanda 20 di 25

    Why should sanitizer be mixed exactly as the label says?

    • AWeaker is safer for food
    • BThe label is only a suggestion
    • CToo weak will not kill germs, and too strong can be harmful
    • DStronger is always better
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    Risposta: C. Too weak will not kill germs, and too strong can be harmful

    Follow the label for the right concentration and contact time.

21. Domanda 21 di 25

    Which helps keep pests out of a food premises?

    • ALeaving the back door open
    • BKeeping garbage uncovered
    • CLeaving food out overnight
    • DScreens on windows and sealed gaps
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    Risposta: D. Screens on windows and sealed gaps

    Screen windows and seal any places where pests could get in.

22. Domanda 22 di 25

    A salad in a display cooler reads 9°C. What should you do?

    • ATell your supervisor, because it is above 4°C and in the danger zone
    • BNothing, 9°C is cold enough
    • CAdd more dressing
    • DHeat it to 60°C
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    Risposta: A. Tell your supervisor, because it is above 4°C and in the danger zone

    Cold hazardous food must be 4°C or colder. Food above 4°C is in the danger zone.

23. Domanda 23 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.

24. Domanda 24 di 25

    Why should a steam table not be used to reheat food?

    • AIt makes food too salty
    • BIt cools food down
    • CIt is only for raw food
    • DIt heats food too slowly, keeping it in the danger zone too long
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    Risposta: D. It heats food too slowly, keeping it in the danger zone too long

    Reheat food quickly on a stove, in an oven or in a microwave, then hold it hot.

25. Domanda 25 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
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    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.

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

Il test reale: Set by the course provider