Alberta Food Safety Certification Practice Test 2026: Test próbny 2

1. Pytanie 1 z 25

   In this diagram, what does marker 4 show?

   • A100°C, the boiling point
   • B60°C, the hot holding limit
   • C74°C, a safe internal cooking temperature
   • D4°C, the cold holding limit
   Pokaż odpowiedź

   Odpowiedź: C. 74°C, a safe internal cooking temperature

   Marker 4 is the green line at 74°C, the safe internal temperature for foods such as poultry pieces, leftovers and egg dishes.

2. Pytanie 2 z 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
   Pokaż odpowiedź

   Odpowiedź: B. Under cold running water

   Cold running water keeps the surface of the food cold while it thaws. Cook it right after thawing.

3. Pytanie 3 z 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
   Pokaż odpowiedź

   Odpowiedź: D. On the bottom shelf

   Raw poultry goes at the bottom so its juices cannot drip onto other foods.

4. Pytanie 4 z 25

   In this fridge diagram, what is stored on shelf 1?

   • AReady-to-eat food
   • BRaw poultry
   • CRaw fish
   • DRaw meat
   Pokaż odpowiedź

   Odpowiedź: A. Ready-to-eat food

   Ready-to-eat food goes on the top shelf, above all raw meat, fish and poultry.

5. Pytanie 5 z 25

   Cooked rice left at room temperature can grow which germ that makes a toxin?

   • ABacillus cereus
   • BListeria
   • CHepatitis A
   • DTrichinella
   Pokaż odpowiedź

   Odpowiedź: 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.

6. Pytanie 6 z 25

   A customer says they are allergic to sesame. You are not sure if a dish has sesame. What should you do?

   • ASay it is probably fine
   • BTell them to pick it out
   • CGuess based on the colour
   • DCheck with the chef or the ingredient labels before answering
   Pokaż odpowiedź

   Odpowiedź: D. Check with the chef or the ingredient labels before answering

   Never guess. Check the recipe and labels, and tell the kitchen about the allergy.

7. Pytanie 7 z 25

   What internal temperature should leftovers reach when reheated?

   • A74°C
   • B60°C
   • C63°C
   • D50°C
   Pokaż odpowiedź

   Odpowiedź: A. 74°C

   Health Canada lists 74°C for leftovers.

8. Pytanie 8 z 25

   Should hot food be cooled at room temperature on the counter?

   • AYes, until it reaches room temperature
   • BYes, for up to 8 hours
   • CNo, it should be cooled quickly in the fridge or with an ice bath
   • DYes, if it is covered
   Pokaż odpowiedź

   Odpowiedź: C. No, it should be cooled quickly in the fridge or with an ice bath

   Cooling food on the counter keeps it in the danger zone too long.

9. Pytanie 9 z 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
   Pokaż odpowiedź

   Odpowiedź: B. Use test strips

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

10. Pytanie 10 z 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
    Pokaż odpowiedź

    Odpowiedź: A. Cover it with a clean bandage and a glove

    Cuts can carry germs such as Staphylococcus aureus. Cover them and wear a glove.

11. Pytanie 11 z 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
    Pokaż odpowiedź

    Odpowiedź: D. A tight cover traps heat and slows cooling

    Leave food loosely covered or uncovered until it is cold, then cover it.

12. Pytanie 12 z 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
    Pokaż odpowiedź

    Odpowiedź: A. 74°C

    Health Canada lists 74°C for shellfish and crustaceans.

13. Pytanie 13 z 25

    When must you wash your hands?

    • AOnly when a customer is watching
    • BOnly after eating
    • COnly before going home
    • DAfter using the washroom
    Pokaż odpowiedź

    Odpowiedź: 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.

14. Pytanie 14 z 25

    Which virus spreads very easily from sick food handlers and causes vomiting and diarrhea?

    • AMeasles
    • BInfluenza
    • CNorovirus
    • DChickenpox
    Pokaż odpowiedź

    Odpowiedź: C. Norovirus

    Norovirus spreads quickly through hands and surfaces. Sick workers must stay away from food.

15. Pytanie 15 z 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
    Pokaż odpowiedź

    Odpowiedź: 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.

16. Pytanie 16 z 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
    Pokaż odpowiedź

    Odpowiedź: 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.

17. Pytanie 17 z 25

    What internal temperature must ground game meat, such as ground venison, reach?

    • A55°C
    • B74°C
    • C60°C
    • D63°C
    Pokaż odpowiedź

    Odpowiedź: B. 74°C

    Health Canada lists 74°C for ground game meat, mixtures and sausage.

18. Pytanie 18 z 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
    Pokaż odpowiedź

    Odpowiedź: C. Cook it right away

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

19. Pytanie 19 z 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
    Pokaż odpowiedź

    Odpowiedź: 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.

20. Pytanie 20 z 25

    In this diagram, which two markers show things the probe must stay away from?

    • AMarkers 1 and 4
    • BMarkers 2 and 3
    • CMarkers 3 and 4
    • DMarkers 1 and 2
    Pokaż odpowiedź

    Odpowiedź: B. Markers 2 and 3

    Marker 2 is the bone and marker 3 is the tray. Touching either gives a false reading.

21. Pytanie 21 z 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
    Pokaż odpowiedź

    Odpowiedź: 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.

22. Pytanie 22 z 25

    In this diagram, which marker shows the temperature danger zone?

    • AMarker 3
    • BMarker 1
    • CMarker 4
    • DMarker 2
    Pokaż odpowiedź

    Odpowiedź: D. Marker 2

    Marker 2 is the red band between 4°C and 60°C, where bacteria grow fast.

23. Pytanie 23 z 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
    Pokaż odpowiedź

    Odpowiedź: D. At a handwashing sink

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

24. Pytanie 24 z 25

    Why do food premises keep temperature logs?

    • ATo track staff hours
    • BTo record customer orders
    • CTo show that temperatures are checked and kept safe
    • DTo keep the menu up to date
    Pokaż odpowiedź

    Odpowiedź: C. To show that temperatures are checked and kept safe

    Logs show that critical limits such as cold and hot holding temperatures are being checked.

25. Pytanie 25 z 25

    Which food is a hazardous food that must be kept cold once cut?

    • ABread rolls
    • BWhole uncut potatoes
    • CMelon
    • DDry beans
    Pokaż odpowiedź

    Odpowiedź: C. Melon

    Cut melon has moist flesh where germs can grow, so it must be kept at 4°C or colder.

Klawiatura: 1–4, aby odpowiedzieć, Enter – następne pytanie.

Prawdziwy egzamin: Set by the approved course provider