FOODSAFE Level 1 Practice Test (BC) 2026: Test próbny 3

1. Pytanie 1 z 25

   Which of these is a ready-to-eat food?

   • AA green salad
   • BRaw chicken
   • CRaw ground beef
   • DRaw eggs in the shell
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   Odpowiedź: A. A green salad

   Ready-to-eat food will not be cooked again before it is eaten, so it must be kept away from raw foods and germs.

2. Pytanie 2 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
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   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.

3. Pytanie 3 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.

4. Pytanie 4 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.

5. Pytanie 5 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
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   Odpowiedź: C. Cook it right away

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

6. Pytanie 6 z 25

   At what temperature must hot hazardous food be kept?

   • A40°C or hotter
   • B50°C or hotter
   • C35°C or hotter
   • D60°C or hotter
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   Odpowiedź: D. 60°C or hotter

   Hot hazardous food must be held at 60°C or more.

7. Pytanie 7 z 25

   In this cutting board diagram, what does marker 3 show?

   • ANothing from the raw chicken board should reach the salad
   • BThe salad must go on the red board
   • COne knife is enough for both boards
   • DThe chicken should be cut after the salad
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   Odpowiedź: A. Nothing from the raw chicken board should reach the salad

   Marker 3 is a crossed-out arrow: raw chicken, its juices and its knife must never touch ready-to-eat food.

8. Pytanie 8 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.

9. Pytanie 9 z 25

   What internal temperature must hot dogs reach when cooked?

   • A63°C
   • B55°C
   • C60°C
   • D74°C
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   Odpowiedź: D. 74°C

   Health Canada lists 74°C for hot dogs.

10. Pytanie 10 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.

11. Pytanie 11 z 25

    What is the safe internal cooking temperature for fish?

    • A60°C
    • B50°C
    • C70°C
    • D55°C
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    Odpowiedź: C. 70°C

    Fish must reach 70°C.

12. Pytanie 12 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
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    Odpowiedź: D. At a handwashing sink

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

13. Pytanie 13 z 25

    What is the safe internal cooking temperature for ground beef, such as burgers and meatballs?

    • A71°C
    • B63°C
    • C60°C
    • D55°C
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    Odpowiedź: A. 71°C

    Grinding mixes germs through the meat, so ground beef, veal and lamb must reach 71°C.

14. Pytanie 14 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
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    Odpowiedź: B. Use test strips

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

15. Pytanie 15 z 25

    Which food is a hazardous (potentially hazardous) food?

    • ACrackers
    • BSugar
    • CCooked chicken
    • DDry pasta
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    Odpowiedź: C. Cooked chicken

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

16. Pytanie 16 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
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    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.

17. Pytanie 17 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.

18. Pytanie 18 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
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    Odpowiedź: D. With a single-use paper towel or air dryer

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

19. Pytanie 19 z 25

    Where should you insert a probe thermometer in a roast?

    • AJust under the surface
    • BInto the middle of the thickest part, away from bone
    • CTouching the bottom of the pan
    • DTouching the bone
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    Odpowiedź: B. Into the middle of the thickest part, away from bone

    Insert the thermometer through the thickest part to the middle, without touching bone.

20. Pytanie 20 z 25

    Why should sanitizer be mixed exactly as the label says?

    • AWeaker is safer for food
    • BThe label is only a suggestion
    • CToo weak will not kill germs, and too strong can be harmful
    • DStronger is always better
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    Odpowiedź: C. Too weak will not kill germs, and too strong can be harmful

    Follow the label for the right concentration and contact time.

21. Pytanie 21 z 25

    Which helps keep pests out of a food premises?

    • ALeaving the back door open
    • BKeeping garbage uncovered
    • CLeaving food out overnight
    • DScreens on windows and sealed gaps
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    Odpowiedź: D. Screens on windows and sealed gaps

    Screen windows and seal any places where pests could get in.

22. Pytanie 22 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
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    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.

23. Pytanie 23 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.

24. Pytanie 24 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
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    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.

25. Pytanie 25 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
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    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.

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

Prawdziwy egzamin: Set by the course provider