Alberta Food Safety Certification Practice Test 2026: Test próbny 4

1. Pytanie 1 z 25

   Which germ is known for being able to grow at refrigerator temperatures?

   • AListeria
   • BCampylobacter
   • CHepatitis A virus
   • DNorovirus
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   Odpowiedź: A. Listeria

   Listeria can grow slowly even in the fridge, which is why ready-to-eat foods like deli meats must be stored and used carefully.

2. Pytanie 2 z 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
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   Odpowiedź: C. 74°C

   Health Canada lists 74°C for poultry pieces and ground poultry.

3. Pytanie 3 z 25

   Why is raw fish stored above raw poultry in the fridge?

   • AFish is lighter
   • BFish smells less
   • CPoultry must be frozen
   • DFish needs a lower cooking temperature than poultry
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   Odpowiedź: D. Fish needs a lower cooking temperature than poultry

   Raw foods are stored by cooking temperature. Poultry needs the highest temperature, so it goes lowest.

4. Pytanie 4 z 25

   Which is a sign of a pest problem?

   • ADroppings or gnawed packages
   • BFull soap dispensers
   • CCold food at 3°C
   • DClean, dry floors
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   Odpowiedź: A. Droppings or gnawed packages

   Report droppings, gnaw marks, nests or live insects to your supervisor right away.

5. Pytanie 5 z 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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   Odpowiedź: B. 74°C

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

6. Pytanie 6 z 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
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   Odpowiedź: C. Scrape, wash, rinse, sanitize, air-dry

   Scrape off food, wash in soapy water, rinse, sanitize, then let dishes air-dry.

7. Pytanie 7 z 25

   A food handler has diarrhea and vomiting. What should happen?

   • AThey can work if they wear gloves
   • BThey should not work with food and should tell their supervisor
   • CThey can work at the cash register and also make sandwiches
   • DThey can work if they wash their hands more
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   Odpowiedź: B. They should not work with food and should tell their supervisor

   People with an illness that can spread through food must not handle food or food-contact surfaces.

8. Pytanie 8 z 25

   How should cleaning chemicals and pesticides be stored?

   • ANext to the flour
   • BOn the shelf above the prep table
   • CIn empty food containers
   • DClearly labelled and away from food preparation areas
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   Odpowiedź: D. Clearly labelled and away from food preparation areas

   Store cleaning agents and pesticides separately from food areas, and label them clearly.

9. Pytanie 9 z 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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   Odpowiedź: B. 82°C

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

10. Pytanie 10 z 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
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    Odpowiedź: B. Biological, chemical and physical

    Germs are biological hazards, cleaners are chemical hazards, and objects like glass are physical hazards.

11. Pytanie 11 z 25

    What is the safe internal cooking temperature for a whole chicken or turkey?

    • A63°C
    • B82°C
    • C71°C
    • D74°C
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    Odpowiedź: B. 82°C

    A whole bird must reach 82°C. Pieces and ground poultry need 74°C.

12. Pytanie 12 z 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
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    Odpowiedź: C. What pesticides are used and how they are stored

    Sanitation procedures must list any pesticides, their uses and their storage requirements.

13. Pytanie 13 z 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
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    Odpowiedź: A. Covered, labelled and stored off the floor

    Covering and labelling food and keeping it off the floor protects it from contamination.

14. Pytanie 14 z 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
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    Odpowiedź: C. Pest spray that drifts onto open food

    Chemicals such as pesticides and cleaners can poison food. Store them separately from food.

15. Pytanie 15 z 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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    Odpowiedź: 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.

16. Pytanie 16 z 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
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    Odpowiedź: 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.

17. Pytanie 17 z 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
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    Odpowiedź: A. Clean it

    Clean the thermometer before each use, and between raw and cooked foods, to prevent cross-contamination.

18. Pytanie 18 z 25

    Undercooked ground beef is often linked to which germ?

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

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

19. Pytanie 19 z 25

    A beef steak is cooked to medium-rare. What internal temperature must it reach?

    • A58°C
    • B50°C
    • C63°C
    • D55°C
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    Odpowiedź: C. 63°C

    Beef, veal and lamb steaks and roasts are safe at 63°C for medium-rare.

20. Pytanie 20 z 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
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    Odpowiedź: C. Check each piece separately

    Pieces cook at different speeds. Check each piece.

21. Pytanie 21 z 25

    Under BC's Food Premises Regulation, where are employees banned from smoking?

    • AIn their own car in the parking lot
    • BWhere food is prepared, served or stored
    • CAt home
    • DIn a designated smoking area outside
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    Odpowiedź: B. Where food is prepared, served or stored

    Employees may not smoke where food is prepared, dispensed or stored.

22. Pytanie 22 z 25

    What does cross-contamination mean in a kitchen?

    • AGerms moving from one food, surface or person to another food
    • BAdding spices to food
    • CCooking two foods at once
    • DFreezing food twice
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    Odpowiedź: A. Germs moving from one food, surface or person to another food

    Cross-contamination often happens when raw meat juices, dirty hands or dirty tools touch ready-to-eat food.

23. Pytanie 23 z 25

    A worker feels fine but just had vomiting last night. Why must they stay away from food?

    • ATheir uniform might be dirty
    • BThey might be too tired to work
    • CIt is only a rule for managers
    • DThey may still be spreading germs such as norovirus
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    Odpowiedź: D. They may still be spreading germs such as norovirus

    People can spread germs like norovirus even after they start to feel better.

24. Pytanie 24 z 25

    What should be done with a mechanical dishwasher?

    • AUse it only once a week
    • BKeep it in good working order
    • CTurn off the rinse cycle to save water
    • DUse it to store clean dishes
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    Odpowiedź: B. Keep it in good working order

    A dishwasher must work properly to clean and sanitize dishes.

25. Pytanie 25 z 25

    What is the safe internal cooking temperature for pork, including chops and ground pork?

    • A63°C
    • B55°C
    • C60°C
    • D71°C
    Pokaż odpowiedź

    Odpowiedź: D. 71°C

    Health Canada lists 71°C for pork pieces, whole cuts and ground pork.

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

Prawdziwy egzamin: Set by the approved course provider