Alberta Food Safety Certification Practice Test 2026: Övningsprov 2

Övningsprov 2 av 5 för Alberta Food Safety Certification Practice Test: 25 fler frågor med svar och förklaringar.

Livsmedelssäkerhet
Alberta
110 frågor
Kontrollerad 10 oktober 2026

Fråga 1 av 25
In this diagram, what does marker 4 show?
- 100°C, the boiling point
- 60°C, the hot holding limit
- 74°C, a safe internal cooking temperature
- 4°C, the cold holding limit
Visa svar
Svar: C. 74°C, a safe internal cooking temperature
Marker 4 is the green line at 74°C, the safe internal temperature for foods such as poultry pieces, leftovers and egg dishes.
Fråga 2 av 25
Which is another safe way to thaw food?
- Beside the stove
- Under cold running water
- Under a heat lamp
- In a bucket of hot water
Visa svar
Svar: B. Under cold running water
Cold running water keeps the surface of the food cold while it thaws. Cook it right after thawing.
Fråga 3 av 25
Where should raw poultry be stored in a refrigerator?
- On the top shelf
- Above the cooked food
- Beside the salads
- On the bottom shelf
Visa svar
Svar: D. On the bottom shelf
Raw poultry goes at the bottom so its juices cannot drip onto other foods.
Fråga 4 av 25
In this fridge diagram, what is stored on shelf 1?
- Ready-to-eat food
- Raw poultry
- Raw fish
- Raw meat
Visa svar
Svar: A. Ready-to-eat food
Ready-to-eat food goes on the top shelf, above all raw meat, fish and poultry.
Fråga 5 av 25
Cooked rice left at room temperature can grow which germ that makes a toxin?
- Bacillus cereus
- Listeria
- Hepatitis A
- Trichinella
Visa svar
Svar: 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.
Fråga 6 av 25
A customer says they are allergic to sesame. You are not sure if a dish has sesame. What should you do?
- Say it is probably fine
- Tell them to pick it out
- Guess based on the colour
- Check with the chef or the ingredient labels before answering
Visa svar
Svar: D. Check with the chef or the ingredient labels before answering
Never guess. Check the recipe and labels, and tell the kitchen about the allergy.
Fråga 7 av 25
What internal temperature should leftovers reach when reheated?
- 74°C
- 60°C
- 63°C
- 50°C
Visa svar
Svar: A. 74°C
Health Canada lists 74°C for leftovers.
Fråga 8 av 25
Should hot food be cooled at room temperature on the counter?
- Yes, until it reaches room temperature
- Yes, for up to 8 hours
- No, it should be cooled quickly in the fridge or with an ice bath
- Yes, if it is covered
Visa svar
Svar: C. No, it should be cooled quickly in the fridge or with an ice bath
Cooling food on the counter keeps it in the danger zone too long.
Fråga 9 av 25
How can you check that a sanitizer is the right strength?
- Check the colour
- Use test strips
- Feel it with your hand
- Smell it
Visa svar
Svar: B. Use test strips
Test strips show the concentration. Too weak will not kill germs; too strong can be unsafe.
Fråga 10 av 25
A food handler has a cut on a finger. What should they do?
- Cover it with a clean bandage and a glove
- Put a paper towel over it
- Leave it open to heal
- Keep working and wash it later
Visa svar
Svar: A. Cover it with a clean bandage and a glove
Cuts can carry germs such as Staphylococcus aureus. Cover them and wear a glove.
Fråga 11 av 25
Why should food not be tightly covered while it cools?
- Covers make food freeze
- Covers add bacteria
- Covers make food dry
- A tight cover traps heat and slows cooling
Visa svar
Svar: D. A tight cover traps heat and slows cooling
Leave food loosely covered or uncovered until it is cold, then cover it.
Fråga 12 av 25
What is the safe internal cooking temperature for shellfish and crustaceans, such as shrimp and lobster?
- 74°C
- 63°C
- 55°C
- 60°C
Visa svar
Svar: A. 74°C
Health Canada lists 74°C for shellfish and crustaceans.
Fråga 13 av 25
When must you wash your hands?
- Only when a customer is watching
- Only after eating
- Only before going home
- After using the washroom
Visa svar
Svar: D. After using the washroom
Wash after using the washroom, handling raw food, touching your face or hair, taking out garbage, eating, smoking and more.
Fråga 14 av 25
Which virus spreads very easily from sick food handlers and causes vomiting and diarrhea?
- Measles
- Influenza
- Norovirus
- Chickenpox
Visa svar
Svar: C. Norovirus
Norovirus spreads quickly through hands and surfaces. Sick workers must stay away from food.
Fråga 15 av 25
Which practice prevents cross-contamination?
- Storing raw chicken above salad
- Using one knife for everything to save time
- Using separate cutting boards for raw meat and ready-to-eat food
- Wiping boards with the same cloth all day
Visa svar
Svar: 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.
Fråga 16 av 25
Can hand sanitizer replace handwashing in a kitchen?
- Yes, it is better than soap
- No, it does not replace washing with soap and water
- Yes, if your hands look clean
- Yes, after touching raw meat
Visa svar
Svar: B. No, it does not replace washing with soap and water
Hand sanitizer does not remove dirt and grease and does not work as well as soap and water on dirty hands.
Fråga 17 av 25
What internal temperature must ground game meat, such as ground venison, reach?
- 55°C
- 74°C
- 60°C
- 63°C
Visa svar
Svar: B. 74°C
Health Canada lists 74°C for ground game meat, mixtures and sausage.
Fråga 18 av 25
What should you do right after thawing food in a microwave?
- Put it back in the freezer
- Store it in the fridge for two days
- Cook it right away
- Leave it on the counter until later
Visa svar
Svar: C. Cook it right away
Microwave thawing can warm parts of the food, so cook it immediately.
Fråga 19 av 25
What is foodborne illness, often called food poisoning?
- A reaction to the smell of cooking
- A burn from a hot stove
- An illness caused by eating food or drinks that contain harmful germs, toxins or chemicals
- Feeling full after a large meal
Visa svar
Svar: 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.
Fråga 20 av 25
In this diagram, which two markers show things the probe must stay away from?
- Markers 1 and 4
- Markers 2 and 3
- Markers 3 and 4
- Markers 1 and 2
Visa svar
Svar: B. Markers 2 and 3
Marker 2 is the bone and marker 3 is the tray. Touching either gives a false reading.
Fråga 21 av 25
In a food safety plan, what is a critical control point (CCP)?
- The cash register
- The busiest table
- The point where the delivery truck parks
- A step where control is needed to prevent or reduce a food safety hazard
Visa svar
Svar: 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.
Fråga 22 av 25
In this diagram, which marker shows the temperature danger zone?
- Marker 3
- Marker 1
- Marker 4
- Marker 2
Visa svar
Svar: D. Marker 2
Marker 2 is the red band between 4°C and 60°C, where bacteria grow fast.
Fråga 23 av 25
Where should you wash your hands at work?
- In the dishwashing sink
- In the mop sink
- In the food preparation sink
- At a handwashing sink
Visa svar
Svar: D. At a handwashing sink
Use only sinks meant for handwashing, which must be supplied and easy to reach.
Fråga 24 av 25
Why do food premises keep temperature logs?
- To track staff hours
- To record customer orders
- To show that temperatures are checked and kept safe
- To keep the menu up to date
Visa svar
Svar: C. To show that temperatures are checked and kept safe
Logs show that critical limits such as cold and hot holding temperatures are being checked.
Fråga 25 av 25
Which food is a hazardous food that must be kept cold once cut?
- Bread rolls
- Whole uncut potatoes
- Melon
- Dry beans
Visa svar
Svar: C. Melon
Cut melon has moist flesh where germs can grow, so it must be kept at 4°C or colder.

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