FOODSAFE Level 1 Practice Test (BC) 2026: Test próbny 2

1. Pytanie 1 z 25

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

   • A55°C
   • B74°C
   • C60°C
   • D63°C
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   Odpowiedź: B. 74°C

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

2. Pytanie 2 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
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   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.

3. Pytanie 3 z 25

   How often must food handlers wash their hands under BC's Food Premises Regulation?

   • AOnce at the start of each shift
   • BOnce an hour, no matter what
   • COnly after using the washroom
   • DAs often as needed to prevent contamination of food
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   Odpowiedź: D. As often as needed to prevent contamination of food

   The regulation requires employees to wash their hands as often as necessary to prevent contaminating food.

4. Pytanie 4 z 25

   What is a good way to cool a large pot of hot soup?

   • AWrap it in towels
   • BLeave it on the counter overnight
   • CCover it tightly and put it in the fridge in one pot
   • DDivide it into smaller, shallow containers
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   Odpowiedź: D. Divide it into smaller, shallow containers

   Splitting large amounts into smaller portions helps food pass through the danger zone faster.

5. Pytanie 5 z 25

   What is the minimum time to rub your hands with soap when washing them?

   • A20 seconds
   • B5 seconds
   • C2 seconds
   • D2 minutes
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   Odpowiedź: A. 20 seconds

   Scrub all parts of your hands with soap for at least 20 seconds.

6. Pytanie 6 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.

7. Pytanie 7 z 25

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

   • A58°C
   • B50°C
   • C55°C
   • D63°C
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   Odpowiedź: D. 63°C

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

8. Pytanie 8 z 25

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

   • A63°C
   • B74°C
   • C71°C
   • D60°C
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   Odpowiedź: B. 74°C

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

9. Pytanie 9 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.

10. Pytanie 10 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.

11. Pytanie 11 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
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    Odpowiedź: B. Within 1°C

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

12. Pytanie 12 z 25

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

    • AMeasles
    • BInfluenza
    • CNorovirus
    • DChickenpox
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    Odpowiedź: C. Norovirus

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

13. Pytanie 13 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
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    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.

14. Pytanie 14 z 25

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

    • ABacillus cereus
    • BListeria
    • CHepatitis A
    • DTrichinella
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    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.

15. Pytanie 15 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
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    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.

16. Pytanie 16 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.

17. Pytanie 17 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.

18. Pytanie 18 z 25

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

    • AMarker 3
    • BMarker 1
    • CMarker 4
    • DMarker 2
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    Odpowiedź: D. Marker 2

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

19. Pytanie 19 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.

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

    How can you tell for sure that meat is cooked to a safe temperature?

    • ACut it open and look
    • BUse a food thermometer
    • CCheck that the juices run clear
    • DCheck that the colour is brown
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    Odpowiedź: B. Use a food thermometer

    Colour and juices do not tell you if harmful germs are dead. Only a thermometer shows the internal temperature.

22. Pytanie 22 z 25

    Which item should be removed before handling food?

    • AA hair net
    • BA clean apron
    • CA bracelet
    • DA glove
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    Odpowiedź: C. A bracelet

    Jewellery can carry germs and can fall into food.

23. Pytanie 23 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
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    Odpowiedź: C. Clean clothing and footwear

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

24. Pytanie 24 z 25

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

    • AReady-to-eat food
    • BRaw poultry
    • CRaw fish
    • DRaw meat
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    Odpowiedź: A. Ready-to-eat food

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

25. Pytanie 25 z 25

    Who should a food handler tell when they feel sick?

    • ATheir supervisor or the person in charge
    • BNo one
    • CA customer
    • DA delivery driver
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    Odpowiedź: A. Their supervisor or the person in charge

    The person in charge needs to know so they can keep sick workers away from food.

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

Prawdziwy egzamin: Set by the course provider