PassEveryTest
Polski

Safe Food Handling Basics Course 2026

This course is for new kitchen, café, grocery and food service workers in Canada. It covers handwashing, keeping raw and ready-to-eat food apart, safe temperatures, leftovers and food allergens. Several provinces, including Ontario, Alberta and British Columbia, require a certified food handler from an approved program; this course is background knowledge only and is not that certificate.

  • Kurs
  • Kanada
  • Pytania: 25
  • Sprawdzono 13 października 2026

W skrócie

Ten bezpłatny kurs obejmuje około 30 minut lekcji i test z 25 pytaniami. Uzyskaj co najmniej 80%, aby pobrać zaświadczenie o ukończeniu (prywatne, nieakredytowane). Sprawdzono z oficjalnymi źródłami 13 października 2026.

Zacznij od lekcjiSafe Food Handling Basics Course: Lessons: ok. 30 min czytania. Każde pytanie testowe jest omówione w lekcjach.

Czego się nauczysz

  • Explain who is most at risk from foodborne illness
  • Wash hands correctly and know when to do it
  • Prevent cross-contamination in storage and preparation
  • Keep food out of the 4°C to 60°C danger zone
  • Use a food thermometer and safe cooking and reheating temperatures
  • Recognize priority food allergens and respond to a severe reaction

Uzyskaj co najmniej 80%, aby pobrać certyfikat.

  1. Pytanie 1 z 25

    Health Canada says to wash your hands with warm, soapy water for at least how long?
    Pokaż odpowiedź

    Odpowiedź: B. 20 seconds

    Health Canada's food safety advice is to wash hands with warm, soapy water for at least 20 seconds.

  2. Pytanie 2 z 25

    You have just trimmed raw chicken. Your next job is to plate a green salad. What must you do in between?
    Pokaż odpowiedź

    Odpowiedź: B. Wash your hands with soap and water

    Wash your hands before and after handling raw meat, poultry, fish or seafood so germs do not spread to ready-to-eat food.

  3. Pytanie 3 z 25

    Why should a kitchen use one cutting board for produce and a different one for raw meat?
    Pokaż odpowiedź

    Odpowiedź: A. To stop germs on raw meat reaching food that is not cooked

    Health Canada advises separate cutting boards for produce and for raw meat, poultry, fish and seafood to prevent cross-contamination.

  4. Pytanie 4 z 25

    A delivery of raw ground beef arrives. Where in the fridge is the safest place for it?
    Pokaż odpowiedź

    Odpowiedź: B. In a sealed container on the bottom shelf

    Store raw meat, poultry, fish and seafood in sealed containers on the bottom shelf so raw juices cannot drip onto other food.

  5. Pytanie 5 z 25

    Which food should be stored above raw food in a cooler?
    Pokaż odpowiedź

    Odpowiedź: C. Ready-to-eat sandwiches

    Cooked and ready-to-eat foods are stored above raw foods so drips from raw food cannot land on them.

  6. Pytanie 6 z 25

    How does Health Canada say fresh produce should be washed?
    Pokaż odpowiedź

    Odpowiedź: D. Under running water

    Wash produce under running water rather than soaking it in a sink, and use a vegetable brush on firm skins.

  7. Pytanie 7 z 25

    What is the temperature danger zone, where bacteria grow quickly?
    Pokaż odpowiedź

    Odpowiedź: D. Between 4°C and 60°C

    Health Canada describes the danger zone as between 4°C and 60°C. Keep cold food cold and hot food hot.

  8. Pytanie 8 z 25

    What temperature should a refrigerator be set at?
    Pokaż odpowiedź

    Odpowiedź: B. 4°C or lower

    Health Canada says to set the refrigerator at 4°C or lower.

  9. Pytanie 9 z 25

    What temperature should a freezer be set at?
    Pokaż odpowiedź

    Odpowiedź: C. -18°C or lower

    Health Canada says to set the freezer at -18°C or lower.

  10. Pytanie 10 z 25

    Soup is being kept hot for service. At what temperature should it be held?
    Pokaż odpowiedź

    Odpowiedź: A. 60°C or hotter

    Hot food should be kept at or above 60°C so it stays out of the danger zone.

  11. Pytanie 11 z 25

    A frozen roast must be thawed for tomorrow. Which method is safe?
    Pokaż odpowiedź

    Odpowiedź: A. In the refrigerator

    Thaw food in the refrigerator, in cold water or in the microwave, never at room temperature.

  12. Pytanie 12 z 25

    A tray of cooked pasta was left on the counter for more than two hours. What does Health Canada advise?
    Pokaż odpowiedź

    Odpowiedź: D. Throw it away

    Health Canada says to throw away any cooked food left at room temperature for more than two hours.

  13. Pytanie 13 z 25

    To what internal temperature should leftovers be reheated?
    Pokaż odpowiedź

    Odpowiedź: C. 74°C

    Health Canada's safe internal temperature for reheated leftovers is 74°C, checked with a food thermometer.

  14. Pytanie 14 z 25

    What safe internal temperature does Health Canada give for ground chicken or ground turkey?
    Pokaż odpowiedź

    Odpowiedź: B. 74°C

    Ground poultry, poultry pieces and stuffing must reach 74°C. Whole birds must reach 82°C.

  15. Pytanie 15 z 25

    You are checking a chicken leg with a probe thermometer. Where should the tip go?
    Pokaż odpowiedź

    Odpowiedź: B. Into the thickest part, not touching the bone

    Insert the probe through the thickest part of the food to the centre, without touching bone, for an accurate reading.

  16. Pytanie 16 z 25

    A container of cooked rice smells fine, but you are not sure how long it has been stored. What should you do?
    Pokaż odpowiedź

    Odpowiedź: C. Throw it out

    You cannot tell if food is unsafe by its smell or taste. Health Canada's rule is "When in doubt, throw it out."

  17. Pytanie 17 z 25

    Health Canada names several groups at higher risk from foodborne illness. Which one is on its list?
    Pokaż odpowiedź

    Odpowiedź: D. Adults over sixty

    Higher-risk groups include children under five, adults over sixty, pregnant women and people with a weakened immune system.

  18. Pytanie 18 z 25

    Which of these is one of Canada's priority food allergens?
    Pokaż odpowiedź

    Odpowiedź: A. Mustard

    Health Canada's priority allergens are eggs, milk, mustard, peanuts, crustaceans and molluscs, fish, sesame seeds, soy, sulphites, tree nuts, and wheat and triticale.

  19. Pytanie 19 z 25

    A diner's lips and throat start to swell and they are gasping for breath after eating. What should you do first?
    Pokaż odpowiedź

    Odpowiedź: B. Call 911 right away

    Swelling and trouble breathing can be anaphylaxis, a life-threatening reaction. Call 911 immediately.

  20. Pytanie 20 z 25

    A customer having an allergic reaction uses their epinephrine auto-injector and soon feels better. What is still needed?
    Pokaż odpowiedź

    Odpowiedź: A. Care in hospital

    An epinephrine auto-injector is only a short-term treatment, so the person should still go to hospital even if they seem better.

  21. Pytanie 21 z 25

    Under B.C.'s Food Premises Regulation, who must an operator keep from handling food?
    Pokaż odpowiedź

    Odpowiedź: B. A person suspected of having a disease spread through food

    Section 22 says an operator must not let a person suspected of having or carrying a disease communicable through food handle food or food contact surfaces.

  22. Pytanie 22 z 25

    A cook has an open boil on one hand. What does public health guidance in Ontario say?
    Pokaż odpowiedź

    Odpowiedź: A. They should not handle food

    Wellington-Dufferin-Guelph Public Health says employees who are ill or have cuts, boils or abrasions (scrapes) on their hands should not handle food.

  23. Pytanie 23 z 25

    In Ontario, when must a food service premise have at least one certified food handler or supervisor on site?
    Pokaż odpowiedź

    Odpowiedź: A. At all times while it is operating

    Since July 1, 2018, Ontario Regulation 493/17 has required at least one certified food handler or supervisor on site at all times while the premise operates.

  24. Pytanie 24 z 25

    In Alberta, how many food handlers working on site, counting serving staff, means a certified person must be at the facility?
    Pokaż odpowiedź

    Odpowiedź: D. Six or more

    Alberta Health Services says that when six or more food handlers, including serving staff, are working, a certified person must be at the facility.

  25. Pytanie 25 z 25

    Under B.C.'s Food Premises Regulation, what is needed when the operator of a food service business is away?
    Pokaż odpowiedź

    Odpowiedź: B. A staff member with FOODSAFE or an equivalent must be there

    Section 10 requires the operator to hold a FOODSAFE certificate or equivalent, and an employee with one must be present when the operator is absent.

Co warto wiedzieć przed egzaminem

  • Health Canada's temperature danger zone is between 4°C and 60°C, where bacteria grow quickly.
  • Wash hands with warm, soapy water for at least 20 seconds, especially before and after handling raw meat.
  • Leftovers should be reheated to 74°C; whole poultry must be cooked to 82°C.
  • Ontario has required a certified food handler or supervisor on site at all times while a food service premise operates since July 1, 2018.
  • In B.C., a food service operator must hold FOODSAFE or an equivalent, and a certified employee must be present when the operator is away.

Najczęściej zadawane pytania

Is this course the same as a food handler certificate?

No. Provinces such as Ontario, Alberta and British Columbia require certification from an approved program, for example FOODSAFE in B.C. or a course from an Ontario public health unit. This course is background knowledge only and does not replace that certificate.

What is the temperature danger zone?

It is the range between 4°C and 60°C, where bacteria grow quickly. Keep cold food at 4°C or colder and hot food at 60°C or hotter.

How long can cooked food sit out?

Health Canada says to throw away cooked food left at room temperature for more than two hours.

What are Canada's priority food allergens?

Eggs, milk, mustard, peanuts, crustaceans and molluscs, fish, sesame seeds, soy, sulphites, tree nuts, and wheat and triticale.

Czy zaświadczenie jest akredytowane lub oficjalnie uznawane?

Nie. To prywatne zaświadczenie o ukończeniu, wyłącznie dla Twojej wiedzy. Nie jest uznawane, akredytowane ani zatwierdzone przez żaden rząd, organ licencyjny, regulatora ani instytucję edukacyjną i nie zastępuje żadnej licencji, certyfikacji ani szkolenia wymaganych przez prawo.

Źródła

Powiązane testy