FOODSAFE Level 1 Practice Test (BC) 2026

1. Pytanie 1 z 13

   Under BC's Food Premises Regulation, which certificate must the operator of a food service establishment hold?

   • AA Serving It Right certificate
   • BA FOODSAFE certificate or an equivalent
   • CA Red Seal cook certificate only
   • DA Class 5 driver's licence
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   Odpowiedź: B. A FOODSAFE certificate or an equivalent

   Section 10 requires every operator of a food service establishment to hold a FOODSAFE certificate or equivalent.

2. Pytanie 2 z 13

   In BC, what must happen when the operator of a food service establishment is away?

   • AA customer must supervise
   • BThe establishment must close
   • CAt least one employee on site must hold FOODSAFE or an equivalent
   • DNothing, no one needs training
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   Odpowiedź: C. At least one employee on site must hold FOODSAFE or an equivalent

   When the operator is absent, at least one employee present must hold the same type of certificate.

3. Pytanie 3 z 13

   Which section of BC's Food Premises Regulation covers FOODSAFE training?

   • ASection 99
   • BSection 10
   • CSection 1
   • DSection 50
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   Odpowiedź: B. Section 10

   Section 10 of the Food Premises Regulation sets out the FOODSAFE training requirement.

4. Pytanie 4 z 13

   Under BC's Food Premises Regulation, at what temperature must potentially hazardous food be stored or displayed?

   • A4°C or colder, or 60°C or hotter
   • B10°C or colder, or 50°C or hotter
   • CAny temperature, if it is covered
   • D8°C or colder, or 63°C or hotter
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   Odpowiedź: A. 4°C or colder, or 60°C or hotter

   Section 14 requires potentially hazardous food to be kept at not more than 4°C or not less than 60°C.

5. Pytanie 5 z 13

   Under BC's Food Premises Regulation, at what temperature must frozen food be stored, displayed and transported?

   • A−18°C or colder
   • B4°C or colder
   • C−5°C or colder
   • D0°C or colder
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   Odpowiedź: A. −18°C or colder

   Section 14 requires frozen food to be kept at not more than −18°C.

6. Pytanie 6 z 13

   Under BC's Food Premises Regulation, refrigeration and hot holding equipment must have a thermometer accurate to within what?

   • A10°C
   • B5°C
   • C1°C
   • D3°C
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   Odpowiedź: C. 1°C

   Section 19 requires a thermometer accurate to within 1°C.

7. Pytanie 7 z 13

   Under BC's Food Premises Regulation, what must operators develop, maintain and follow to make sure a health hazard does not occur?

   • AA staff party schedule
   • BA menu price list
   • CWritten food handling procedures
   • DA social media plan
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   Odpowiedź: C. Written food handling procedures

   Section 23 requires written food handling procedures that identify critical control points, critical limits and corrective actions.

8. Pytanie 8 z 13

   In BC, premises that prepare food must have their written food handling and sanitation procedures approved by whom?

   • AA customer
   • BThe bank
   • CThe landlord
   • DA health officer
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   Odpowiedź: D. A health officer

   Premises that process or prepare food, or handle carcasses, need health officer approval of these procedures.

9. Pytanie 9 z 13

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

   • AOnly the hours the premises is open
   • BOnly the cost of cleaning products
   • COnly the cleaning staff's names
   • DCleaning and sanitizing steps, the agents used and their concentrations, and any pesticides
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   Odpowiedź: D. Cleaning and sanitizing steps, the agents used and their concentrations, and any pesticides

   Section 24 requires sanitation procedures covering cleaning and sanitizing, agents and concentrations, and pesticides.

10. Pytanie 10 z 13

    Under BC's Food Premises Regulation, how often must employees wash their hands?

    • AAs often as necessary to prevent contamination of food
    • BOnce per shift
    • COnly when told by a customer
    • DOnly after breaks
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    Odpowiedź: A. As often as necessary to prevent contamination of food

    Section 21 requires operators to make employees wash their hands as often as necessary to prevent contamination.

11. Pytanie 11 z 13

    Under BC's Food Premises Regulation, how many handwashing stations must an operator provide?

    • ANone, staff can use the food sink
    • BEnough, in the right places, for convenient access by all employees
    • COne for each customer table
    • DOne for the whole building
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    Odpowiedź: B. Enough, in the right places, for convenient access by all employees

    Handwashing stations must be adequate in number and location for convenient access by all employees.

12. Pytanie 12 z 13

    Under BC's Food Premises Regulation, who must not be allowed to handle food?

    • AA person who just finished FOODSAFE
    • BA person suspected of having or carrying a disease that can spread through food
    • CA person who washed their hands
    • DA person wearing a hairnet
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    Odpowiedź: B. A person suspected of having or carrying a disease that can spread through food

    Section 22 bars anyone suspected of having or carrying a disease communicable through food from contact with food or food-contact surfaces.

13. Pytanie 13 z 13

    Under BC's Food Premises Regulation, what personal hygiene rule applies to employees?

    • AWear rubber gloves at all times
    • BWear no shoes in the kitchen
    • CWear clean clothing and footwear and keep hair from contaminating food
    • DWear a uniform with the company logo
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    Odpowiedź: C. Wear clean clothing and footwear and keep hair from contaminating food

    Section 21 requires clean clothing and footwear, good personal hygiene, and measures to keep hair out of food.

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

Prawdziwy egzamin: Set by the course provider