Alberta Food Safety Certification Practice Test 2026: Test próbny 5

1. Pytanie 1 z 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
   Pokaż odpowiedź

   Odpowiedź: 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.

2. Pytanie 2 z 25

   What does "first in, first out" (FIFO) mean?

   • ACook the first order last
   • BUse older stock before newer stock
   • CFreeze food the day it arrives
   • DServe the first customer last
   Pokaż odpowiedź

   Odpowiedź: B. Use older stock before newer stock

   Put new deliveries behind older food so the older food is used first.

3. Pytanie 3 z 25

   What is the safe internal cooking temperature for mechanically tenderized beef?

   • A58°C
   • B50°C
   • C55°C
   • D63°C
   Pokaż odpowiedź

   Odpowiedź: D. 63°C

   Health Canada lists 63°C for mechanically tenderized beef and veal.

4. Pytanie 4 z 25

   What is the safe internal cooking temperature for egg dishes, such as quiche or a frittata?

   • A60°C
   • B55°C
   • C74°C
   • D63°C
   Pokaż odpowiedź

   Odpowiedź: C. 74°C

   Egg dishes must reach 74°C.

5. Pytanie 5 z 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
   Pokaż odpowiedź

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

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

6. Pytanie 6 z 25

   What must food handlers wear under BC's Food Premises Regulation?

   • AA uniform with a name tag
   • BRubber boots at all times
   • CClean clothing and footwear
   • DA jacket in the kitchen
   Pokaż odpowiedź

   Odpowiedź: C. Clean clothing and footwear

   Employees must wear clean clothing and footwear and keep good personal hygiene.

7. Pytanie 7 z 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
   Pokaż odpowiedź

   Odpowiedź: D. With a single-use paper towel or air dryer

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

8. Pytanie 8 z 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
   Pokaż odpowiedź

   Odpowiedź: 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.

9. Pytanie 9 z 25

   Which food is a hazardous (potentially hazardous) food?

   • ACrackers
   • BSugar
   • CCooked chicken
   • DDry pasta
   Pokaż odpowiedź

   Odpowiedź: C. Cooked chicken

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

10. Pytanie 10 z 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
    Pokaż odpowiedź

    Odpowiedź: 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.

11. Pytanie 11 z 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
    Pokaż odpowiedź

    Odpowiedź: 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.

12. Pytanie 12 z 25

    In this handwashing diagram, what is the last step?

    • ARinse your hands
    • BTurn off the tap with the paper towel
    • CAdd soap
    • DWet your hands
    Pokaż odpowiedź

    Odpowiedź: B. Turn off the tap with the paper towel

    Using the paper towel to turn off the tap stops clean hands from touching a dirty handle.

13. Pytanie 13 z 25

    Under BC's Food Premises Regulation, who must the operator keep away from food?

    • AAnyone suspected of having or carrying a disease that can spread through food
    • BAnyone who has had a vaccine
    • CAnyone over 65
    • DAnyone with a cold sore on their lip only
    Pokaż odpowiedź

    Odpowiedź: A. Anyone suspected of having or carrying a disease that can spread through food

    The operator must not let a person suspected of having, or carrying, a disease that spreads through food touch food, equipment or utensils.

14. Pytanie 14 z 25

    Under Ontario rules, who should not handle food?

    • AEmployees who are ill or have cuts, boils or sores on their hands
    • BEmployees who are tired
    • CEmployees who just started their shift
    • DEmployees who wear glasses
    Pokaż odpowiedź

    Odpowiedź: A. Employees who are ill or have cuts, boils or sores on their hands

    Sick workers, and workers with infected cuts, boils or abrasions on their hands, must not handle food.

15. Pytanie 15 z 25

    How accurate must the thermometers in refrigerators and hot holding units be under BC's Food Premises Regulation?

    • AAccuracy does not matter
    • BWithin 1°C
    • CWithin 5°C
    • DWithin 10°C
    Pokaż odpowiedź

    Odpowiedź: B. Within 1°C

    Refrigeration and hot holding equipment must have a thermometer accurate to within 1°C.

16. Pytanie 16 z 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
    Pokaż odpowiedź

    Odpowiedź: B. 4°C or colder

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

17. Pytanie 17 z 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
    Pokaż odpowiedź

    Odpowiedź: 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.

18. Pytanie 18 z 25

    Which people are most at risk of serious foodborne illness?

    • APeople who eat out once a week
    • BYoung children, older adults, pregnant people and people with weak immune systems
    • CHealthy adults who exercise
    • DChefs and cooks
    Pokaż odpowiedź

    Odpowiedź: B. Young children, older adults, pregnant people and people with weak immune systems

    These groups have a harder time fighting off germs, so they can get much sicker.

19. Pytanie 19 z 25

    Under BC's Food Premises Regulation, what must an operator's written sanitation procedures include?

    • ACustomer reviews
    • BStaff phone numbers
    • CCleaning and sanitizing steps and the cleaning agents and their concentrations
    • DThe menu prices
    Pokaż odpowiedź

    Odpowiedź: C. Cleaning and sanitizing steps and the cleaning agents and their concentrations

    Sanitation procedures must cover cleaning and sanitizing, the agents and concentrations used, and any pesticides.

20. Pytanie 20 z 25

    What internal temperature must stuffing reach, whether cooked alone or inside poultry?

    • A63°C
    • B74°C
    • C71°C
    • D60°C
    Pokaż odpowiedź

    Odpowiedź: B. 74°C

    Stuffing can pick up juices from raw poultry, so it must reach 74°C.

21. Pytanie 21 z 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
    Pokaż odpowiedź

    Odpowiedź: C. −18°C or colder

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

22. Pytanie 22 z 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
    Pokaż odpowiedź

    Odpowiedź: D. Throw them away

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

23. Pytanie 23 z 25

    What is the safe internal cooking temperature for fish?

    • A60°C
    • B50°C
    • C70°C
    • D55°C
    Pokaż odpowiedź

    Odpowiedź: C. 70°C

    Fish must reach 70°C.

24. Pytanie 24 z 25

    A customer has swelling and trouble breathing after eating. What should you do first?

    • ATell them to go home
    • BOffer a different dish
    • CGive them water and wait
    • DCall 911
    Pokaż odpowiedź

    Odpowiedź: D. Call 911

    Anaphylaxis is a medical emergency. Call 911 right away.

25. Pytanie 25 z 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
    Pokaż odpowiedź

    Odpowiedź: 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.

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

Prawdziwy egzamin: Set by the approved course provider