Fast Food and Food Court Crew Course: Food safety on the line

1. Question 1 of 18

   According to CCOHS, how long should you lather your hands with soap?

   • AAt least 20 seconds
   • BAbout 5 seconds
   • COnly until the soap foams
   • DAbout 10 seconds
   Show answer

   Answer: A. At least 20 seconds

   CCOHS says to lather with soap for at least 20 seconds, covering every part of the hands.

2. Question 2 of 18

   What should you dry your hands with after washing at work?

   • AYour apron or uniform
   • BNothing; shake them dry
   • CThe cloth used to wipe counters
   • DA single-use paper towel
   Show answer

   Answer: D. A single-use paper towel

   CCOHS recommends a single-use paper towel, which you can also use to turn off the tap.

3. Question 3 of 18

   Which is a time when you must wash your hands?

   • AOnly when your hands look dirty
   • BOnly after using the washroom
   • CAfter touching your phone
   • DOnly at the start of each shift
   Show answer

   Answer: C. After touching your phone

   Phones, money, your face and garbage all carry germs, so wash after touching them.

4. Question 4 of 18

   When is hand sanitizer not enough?

   • AWhen you are working the till
   • BWhen your hands are visibly dirty
   • CWhen the bottle is new
   • DWhen you have just washed them
   Show answer

   Answer: B. When your hands are visibly dirty

   CCOHS says sanitizers do not work well on hands that are visibly dirty. Use soap and water.

5. Question 5 of 18

   When should you change your gloves?

   • ANever, if you wash them with sanitizer
   • BOnly when the box is empty
   • COnly at the end of your shift
   • DWhen they tear, when you switch tasks, and after touching anything dirty
   Show answer

   Answer: D. When they tear, when you switch tasks, and after touching anything dirty

   Gloves do not replace hand washing. Change them often, and wash before putting new ones on.

6. Question 6 of 18

   What is the temperature danger zone?

   • A0°C to 40°C
   • B4°C to 60°C
   • C10°C to 74°C
   • D−18°C to 4°C
   Show answer

   Answer: B. 4°C to 60°C

   Germs that cause food poisoning grow fastest between 4°C and 60°C.

7. Question 7 of 18

   At what temperature should cold food be held?

   • A4°C or colder
   • B8°C or colder
   • C10°C or colder
   • D15°C or colder
   Show answer

   Answer: A. 4°C or colder

   Cold holding keeps food at 4°C or colder, below the danger zone.

8. Question 8 of 18

   At what temperature should hot food be held?

   • A60°C or hotter
   • B50°C or hotter
   • C45°C or hotter
   • D40°C or hotter
   Show answer

   Answer: A. 60°C or hotter

   Hot holding keeps food at 60°C or hotter, above the danger zone.

9. Question 9 of 18

   According to Alberta Health Services, what is the longest that food that can spoil should spend in the danger zone?

   • A4 hours
   • BA full 8-hour shift
   • C2 hours
   • D6 hours
   Show answer

   Answer: C. 2 hours

   Alberta Health Services advises keeping such food out of the danger zone as much as possible, and for no more than 2 hours.

10. Question 10 of 18

    Food being reheated for hot holding should reach what temperature?

    • A60°C within 4 hours
    • B74°C within 2 hours
    • C50°C within 1 hour
    • D100°C within 10 minutes
    Show answer

    Answer: B. 74°C within 2 hours

    Alberta Health Services says to reheat food to 74°C in 2 hours or less.

11. Question 11 of 18

    What is Health Canada's safe internal cooking temperature for frozen breaded chicken nuggets?

    • A71°C
    • B63°C
    • C60°C
    • D74°C
    Show answer

    Answer: D. 74°C

    Health Canada lists 74°C for frozen raw breaded chicken products such as nuggets and strips.

12. Question 12 of 18

    Where should you put the thermometer probe to check a burger patty?

    • AThrough the side, into the centre
    • BJust under the surface on the edge
    • COn top of the patty
    • DIn the bun next to the patty
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    Answer: A. Through the side, into the centre

    Health Canada says to insert the thermometer through the side of a patty, to the centre.

13. Question 13 of 18

    A batch of fries has passed its holding time but still looks good. What should you do?

    • AThrow it out, as the holding time requires
    • BReset the timer and keep serving it, since it still looks good
    • CServe it first, before fresh fries
    • DMix it in with a fresh batch
    Show answer

    Answer: A. Throw it out, as the holding time requires

    When the holding time runs out, the food is thrown away even if it looks fine. Never reset a timer.

14. Question 14 of 18

    Where should raw meat be stored in a fridge?

    • ABelow cooked and ready-to-eat food
    • BOn the top shelf
    • CNext to the salad ingredients
    • DAnywhere there is space
    Show answer

    Answer: A. Below cooked and ready-to-eat food

    Storing raw meat low means its juices cannot drip onto food that will not be cooked again.

15. Question 15 of 18

    A customer with a sesame allergy asks about the fries. They share a fryer with sesame-coated chicken. What should you say?

    • AGuess that a little sesame will not matter
    • BSay you are not allowed to talk about allergies
    • CExplain honestly that the shared fryer means you cannot promise they are sesame-free
    • DSay the fries are fine because the fries themselves contain no sesame at all, so they are safe
    Show answer

    Answer: C. Explain honestly that the shared fryer means you cannot promise they are sesame-free

    Shared fryers cause cross-contact. Be honest about what you cannot promise and let the customer decide.

16. Question 16 of 18

    What does Ontario require about certified food handlers in food premises?

    • ACertification is recommended but never required
    • BAt least one certified food handler on site during every hour of operation
    • CEvery worker must be certified before their first shift, including cashiers and dishwashers
    • DOnly the owner needs a certificate
    Show answer

    Answer: B. At least one certified food handler on site during every hour of operation

    Ontario requires at least one certified food handler on site during every hour that the food premises operates.

17. Question 17 of 18

    In British Columbia, who must hold a FOODSAFE certificate or an equivalent?

    • ANo one, because FOODSAFE is optional
    • BThe operator, and at least one employee present when the operator is away
    • CEvery employee, on their first day
    • DOnly cooks, not counter staff
    Show answer

    Answer: B. The operator, and at least one employee present when the operator is away

    BC's Food Premises Regulation requires the operator to be certified, and at least one certified employee on site when the operator is absent.

18. Question 18 of 18

    In Alberta, when must a person certified in food safety be at the facility?

    • AOnly during a health inspection
    • BWhen six or more food handlers are working
    • CWhenever two or more food handlers are working
    • DNever; certification is optional in Alberta
    Show answer

    Answer: B. When six or more food handlers are working

    Alberta requires a certified person on site when six or more food handlers, including serving staff, are working.

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