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Safe Food Handling Basics Course 2026

This course is for new kitchen, café, grocery and food service workers in Canada. It covers handwashing, keeping raw and ready-to-eat food apart, safe temperatures, leftovers and food allergens. Several provinces, including Ontario, Alberta and British Columbia, require a certified food handler from an approved program; this course is background knowledge only and is not that certificate.

  • Cursus
  • Canada
  • 25 vragen
  • Gecontroleerd op 13 oktober 2026

Kort antwoord

Deze gratis cursus heeft ongeveer 30 minuten lessen en een toets van 25 vragen. Haal 80% of meer om een bewijs van deelname te downloaden (privé, niet geaccrediteerd). Gecontroleerd aan de hand van officiële bronnen op 13 oktober 2026.

Begin met de lessenSafe Food Handling Basics Course: Lessons: ongeveer 30 minuten leestijd. Elke testvraag wordt in de lessen behandeld.

Wat je leert

  • Explain who is most at risk from foodborne illness
  • Wash hands correctly and know when to do it
  • Prevent cross-contamination in storage and preparation
  • Keep food out of the 4°C to 60°C danger zone
  • Use a food thermometer and safe cooking and reheating temperatures
  • Recognize priority food allergens and respond to a severe reaction

Haal 80% of meer om je certificaat te downloaden.

  1. Vraag 1 van 25

    Health Canada says to wash your hands with warm, soapy water for at least how long?
    Toon antwoord

    Antwoord: B. 20 seconds

    Health Canada's food safety advice is to wash hands with warm, soapy water for at least 20 seconds.

  2. Vraag 2 van 25

    You have just trimmed raw chicken. Your next job is to plate a green salad. What must you do in between?
    Toon antwoord

    Antwoord: B. Wash your hands with soap and water

    Wash your hands before and after handling raw meat, poultry, fish or seafood so germs do not spread to ready-to-eat food.

  3. Vraag 3 van 25

    Why should a kitchen use one cutting board for produce and a different one for raw meat?
    Toon antwoord

    Antwoord: A. To stop germs on raw meat reaching food that is not cooked

    Health Canada advises separate cutting boards for produce and for raw meat, poultry, fish and seafood to prevent cross-contamination.

  4. Vraag 4 van 25

    A delivery of raw ground beef arrives. Where in the fridge is the safest place for it?
    Toon antwoord

    Antwoord: B. In a sealed container on the bottom shelf

    Store raw meat, poultry, fish and seafood in sealed containers on the bottom shelf so raw juices cannot drip onto other food.

  5. Vraag 5 van 25

    Which food should be stored above raw food in a cooler?
    Toon antwoord

    Antwoord: C. Ready-to-eat sandwiches

    Cooked and ready-to-eat foods are stored above raw foods so drips from raw food cannot land on them.

  6. Vraag 6 van 25

    How does Health Canada say fresh produce should be washed?
    Toon antwoord

    Antwoord: D. Under running water

    Wash produce under running water rather than soaking it in a sink, and use a vegetable brush on firm skins.

  7. Vraag 7 van 25

    What is the temperature danger zone, where bacteria grow quickly?
    Toon antwoord

    Antwoord: D. Between 4°C and 60°C

    Health Canada describes the danger zone as between 4°C and 60°C. Keep cold food cold and hot food hot.

  8. Vraag 8 van 25

    What temperature should a refrigerator be set at?
    Toon antwoord

    Antwoord: B. 4°C or lower

    Health Canada says to set the refrigerator at 4°C or lower.

  9. Vraag 9 van 25

    What temperature should a freezer be set at?
    Toon antwoord

    Antwoord: C. -18°C or lower

    Health Canada says to set the freezer at -18°C or lower.

  10. Vraag 10 van 25

    Soup is being kept hot for service. At what temperature should it be held?
    Toon antwoord

    Antwoord: A. 60°C or hotter

    Hot food should be kept at or above 60°C so it stays out of the danger zone.

  11. Vraag 11 van 25

    A frozen roast must be thawed for tomorrow. Which method is safe?
    Toon antwoord

    Antwoord: A. In the refrigerator

    Thaw food in the refrigerator, in cold water or in the microwave, never at room temperature.

  12. Vraag 12 van 25

    A tray of cooked pasta was left on the counter for more than two hours. What does Health Canada advise?
    Toon antwoord

    Antwoord: D. Throw it away

    Health Canada says to throw away any cooked food left at room temperature for more than two hours.

  13. Vraag 13 van 25

    To what internal temperature should leftovers be reheated?
    Toon antwoord

    Antwoord: C. 74°C

    Health Canada's safe internal temperature for reheated leftovers is 74°C, checked with a food thermometer.

  14. Vraag 14 van 25

    What safe internal temperature does Health Canada give for ground chicken or ground turkey?
    Toon antwoord

    Antwoord: B. 74°C

    Ground poultry, poultry pieces and stuffing must reach 74°C. Whole birds must reach 82°C.

  15. Vraag 15 van 25

    You are checking a chicken leg with a probe thermometer. Where should the tip go?
    Toon antwoord

    Antwoord: B. Into the thickest part, not touching the bone

    Insert the probe through the thickest part of the food to the centre, without touching bone, for an accurate reading.

  16. Vraag 16 van 25

    A container of cooked rice smells fine, but you are not sure how long it has been stored. What should you do?
    Toon antwoord

    Antwoord: C. Throw it out

    You cannot tell if food is unsafe by its smell or taste. Health Canada's rule is "When in doubt, throw it out."

  17. Vraag 17 van 25

    Health Canada names several groups at higher risk from foodborne illness. Which one is on its list?
    Toon antwoord

    Antwoord: D. Adults over sixty

    Higher-risk groups include children under five, adults over sixty, pregnant women and people with a weakened immune system.

  18. Vraag 18 van 25

    Which of these is one of Canada's priority food allergens?
    Toon antwoord

    Antwoord: A. Mustard

    Health Canada's priority allergens are eggs, milk, mustard, peanuts, crustaceans and molluscs, fish, sesame seeds, soy, sulphites, tree nuts, and wheat and triticale.

  19. Vraag 19 van 25

    A diner's lips and throat start to swell and they are gasping for breath after eating. What should you do first?
    Toon antwoord

    Antwoord: B. Call 911 right away

    Swelling and trouble breathing can be anaphylaxis, a life-threatening reaction. Call 911 immediately.

  20. Vraag 20 van 25

    A customer having an allergic reaction uses their epinephrine auto-injector and soon feels better. What is still needed?
    Toon antwoord

    Antwoord: A. Care in hospital

    An epinephrine auto-injector is only a short-term treatment, so the person should still go to hospital even if they seem better.

  21. Vraag 21 van 25

    Under B.C.'s Food Premises Regulation, who must an operator keep from handling food?
    Toon antwoord

    Antwoord: B. A person suspected of having a disease spread through food

    Section 22 says an operator must not let a person suspected of having or carrying a disease communicable through food handle food or food contact surfaces.

  22. Vraag 22 van 25

    A cook has an open boil on one hand. What does public health guidance in Ontario say?
    Toon antwoord

    Antwoord: A. They should not handle food

    Wellington-Dufferin-Guelph Public Health says employees who are ill or have cuts, boils or abrasions (scrapes) on their hands should not handle food.

  23. Vraag 23 van 25

    In Ontario, when must a food service premise have at least one certified food handler or supervisor on site?
    Toon antwoord

    Antwoord: A. At all times while it is operating

    Since July 1, 2018, Ontario Regulation 493/17 has required at least one certified food handler or supervisor on site at all times while the premise operates.

  24. Vraag 24 van 25

    In Alberta, how many food handlers working on site, counting serving staff, means a certified person must be at the facility?
    Toon antwoord

    Antwoord: D. Six or more

    Alberta Health Services says that when six or more food handlers, including serving staff, are working, a certified person must be at the facility.

  25. Vraag 25 van 25

    Under B.C.'s Food Premises Regulation, what is needed when the operator of a food service business is away?
    Toon antwoord

    Antwoord: B. A staff member with FOODSAFE or an equivalent must be there

    Section 10 requires the operator to hold a FOODSAFE certificate or equivalent, and an employee with one must be present when the operator is absent.

Wat je moet weten voor het examen

  • Health Canada's temperature danger zone is between 4°C and 60°C, where bacteria grow quickly.
  • Wash hands with warm, soapy water for at least 20 seconds, especially before and after handling raw meat.
  • Leftovers should be reheated to 74°C; whole poultry must be cooked to 82°C.
  • Ontario has required a certified food handler or supervisor on site at all times while a food service premise operates since July 1, 2018.
  • In B.C., a food service operator must hold FOODSAFE or an equivalent, and a certified employee must be present when the operator is away.

Veelgestelde vragen

Is this course the same as a food handler certificate?

No. Provinces such as Ontario, Alberta and British Columbia require certification from an approved program, for example FOODSAFE in B.C. or a course from an Ontario public health unit. This course is background knowledge only and does not replace that certificate.

What is the temperature danger zone?

It is the range between 4°C and 60°C, where bacteria grow quickly. Keep cold food at 4°C or colder and hot food at 60°C or hotter.

How long can cooked food sit out?

Health Canada says to throw away cooked food left at room temperature for more than two hours.

What are Canada's priority food allergens?

Eggs, milk, mustard, peanuts, crustaceans and molluscs, fish, sesame seeds, soy, sulphites, tree nuts, and wheat and triticale.

Is het certificaat geaccrediteerd of officieel erkend?

Nee. Het is een privé bewijs van deelname, alleen voor je kennis. Het is niet erkend, geaccrediteerd of goedgekeurd door een overheid, vergunningsinstantie, toezichthouder of onderwijsinstelling, en het vervangt geen wettelijk verplichte vergunning, certificering of opleiding.

Bronnen

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