FOODSAFE Level 1 Practice Test (BC) 2026: Quiz di prova 4

1. Domanda 1 di 25

   Under BC's Food Premises Regulation, what must written food handling procedures identify?

   • AMenu prices
   • BStaff vacation dates
   • CThe colour of the uniforms
   • DCritical control points, critical limits and corrective actions
   Mostra la risposta

   Risposta: D. Critical control points, critical limits and corrective actions

   Food handling procedures must identify critical control points, set critical limits, describe how limits are met, and state corrective actions.

2. Domanda 2 di 25

   Which is the safest way to thaw frozen meat?

   • AIn the sun
   • BOn the counter
   • CIn the refrigerator
   • DIn a sink of warm water
   Mostra la risposta

   Risposta: C. In the refrigerator

   Thawing in the fridge keeps food at 4°C or colder the whole time.

3. Domanda 3 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.

4. Domanda 4 di 25

   What is a food allergy?

   • AA reaction where the immune system treats a food protein as harmful
   • BFeeling full after eating
   • CNot liking the taste of a food
   • DGetting food poisoning from bacteria
   Mostra la risposta

   Risposta: A. A reaction where the immune system treats a food protein as harmful

   Allergic reactions can be mild or life-threatening. Even a small amount of an allergen can cause a reaction.

5. Domanda 5 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.

6. Domanda 6 di 25

   How is cleaning different from sanitizing?

   • AThey are the same thing
   • BCleaning is only for floors
   • CCleaning removes dirt and food; sanitizing reduces germs to a safe level
   • DSanitizing removes dirt; cleaning kills germs
   Mostra la risposta

   Risposta: C. Cleaning removes dirt and food; sanitizing reduces germs to a safe level

   You must clean before you sanitize, because dirt can stop sanitizer from working.

7. Domanda 7 di 25

   What is the temperature danger zone?

   • A4°C to 60°C
   • B−18°C to 0°C
   • C0°C to 4°C
   • D60°C to 100°C
   Mostra la risposta

   Risposta: A. 4°C to 60°C

   Bacteria grow fastest between 4°C and 60°C. Keep cold food at 4°C or colder and hot food at 60°C or hotter.

8. Domanda 8 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.

9. Domanda 9 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.

10. Domanda 10 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.

11. Domanda 11 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.

12. Domanda 12 di 25

    How should you check the temperature of a hamburger patty?

    • APress the patty and check the juice
    • BInsert the thermometer through the side of the patty
    • CLay the thermometer on top of the patty
    • DTouch the grill beside the patty
    Mostra la risposta

    Risposta: B. Insert the thermometer through the side of the patty

    Health Canada advises inserting the thermometer through the side of a burger to reach the centre.

13. Domanda 13 di 25

    Which step helps keep an allergen out of a dish?

    • AWash hands and use clean, sanitized utensils and surfaces
    • BUse the same tongs for all dishes
    • CUse a cloth to wipe the knife between dishes
    • DFry everything in the same oil
    Mostra la risposta

    Risposta: A. Wash hands and use clean, sanitized utensils and surfaces

    Shared utensils, oil and surfaces can move allergens into food. Clean tools and hands prevent this.

14. Domanda 14 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.

15. Domanda 15 di 25

    Why should food handlers wear a hair net or hat?

    • ATo keep their head warm
    • BTo look more professional only
    • CTo keep hair from falling into food
    • DTo protect hair from grease
    Mostra la risposta

    Risposta: C. To keep hair from falling into food

    Food handlers must take adequate measures to keep hair from contaminating food.

16. Domanda 16 di 25

    What should you do with clams or mussels that do not open after cooking?

    • APry them open and serve them
    • BServe them cold
    • CCook them for one more minute and serve them
    • DThrow them away
    Mostra la risposta

    Risposta: D. Throw them away

    When cooking clams, mussels, oysters and scallops in their shells, discard any that do not open.

17. Domanda 17 di 25

    What do most harmful bacteria need to grow?

    • ASalt and sugar only
    • BFood, moisture, warmth and time
    • CFreezing temperatures
    • DSunlight and dry air
    Mostra la risposta

    Risposta: B. Food, moisture, warmth and time

    Bacteria grow quickly in moist, high-protein foods kept in the danger zone for too long.

18. Domanda 18 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.

19. Domanda 19 di 25

    Why must cutting boards be cleaned and sanitized after use with raw meat?

    • ATo remove germs before the board is used for other food
    • BTo make the board look new
    • CTo stop it from warping
    • DTo make it smell better
    Mostra la risposta

    Risposta: A. To remove germs before the board is used for other food

    Germs from raw meat stay on the board until it is cleaned and sanitized.

20. Domanda 20 di 25

    At what temperature must cold hazardous food be kept?

    • A15°C or colder
    • B4°C or colder
    • C10°C or colder
    • D8°C or colder
    Mostra la risposta

    Risposta: B. 4°C or colder

    Hazardous food must be stored and displayed at 4°C or less, or at 60°C or more.

21. Domanda 21 di 25

    Why should food handlers keep their fingernails short and clean?

    • AIt is only about looks
    • BShort nails help you type orders
    • CGerms and dirt can collect under long nails
    • DLong nails make knives slip
    Mostra la risposta

    Risposta: C. Germs and dirt can collect under long nails

    Dirt and germs can hide under long nails and are hard to wash away.

22. Domanda 22 di 25

    At what temperature must frozen food be stored?

    • A4°C or colder
    • B0°C or colder
    • C−18°C or colder
    • D−5°C or colder
    Mostra la risposta

    Risposta: C. −18°C or colder

    Frozen food must be stored, displayed and transported at −18°C or colder.

23. Domanda 23 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.

24. Domanda 24 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.

25. Domanda 25 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.

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

Il test reale: Set by the course provider