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FOODSAFE Level 1 Practice Test (BC) 2026

BC's Food Premises Regulation requires the operator of a food service establishment to hold a FOODSAFE certificate or an equivalent, and an employee with one must be present when the operator is away. Practice test 1 covers BC's regulation; the other sets cover food safety basics across Canada.

  • Livsmedelssäkerhet
  • British Columbia
  • 113 frågor
  • Kontrollerad 10 oktober 2026

Kort svar

Godkänt: Set by the course provider. Ansvarig: BC health authorities (Food Premises Regulation, B.C. Reg. 210/99); FOODSAFE or equivalent course providers. Öva gratis här med 113 frågor, alla med svar och förklaring. Kontrollerad mot officiella källor den 10 oktober 2026.

Läs innan du övarBörja med Food Handler Study Guide (Canada): lättlästa anteckningar, illustrationer och siffrorna att komma ihåg.

  1. Fråga 1 av 13

    Under BC's Food Premises Regulation, which certificate must the operator of a food service establishment hold?
    Visa svar

    Svar: B. A FOODSAFE certificate or an equivalent

    Section 10 requires every operator of a food service establishment to hold a FOODSAFE certificate or equivalent.

  2. Fråga 2 av 13

    In BC, what must happen when the operator of a food service establishment is away?
    Visa svar

    Svar: C. At least one employee on site must hold FOODSAFE or an equivalent

    When the operator is absent, at least one employee present must hold the same type of certificate.

  3. Fråga 3 av 13

    Which section of BC's Food Premises Regulation covers FOODSAFE training?
    Visa svar

    Svar: B. Section 10

    Section 10 of the Food Premises Regulation sets out the FOODSAFE training requirement.

  4. Fråga 4 av 13

    Under BC's Food Premises Regulation, at what temperature must potentially hazardous food be stored or displayed?
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    Svar: A. 4°C or colder, or 60°C or hotter

    Section 14 requires potentially hazardous food to be kept at not more than 4°C or not less than 60°C.

  5. Fråga 5 av 13

    Under BC's Food Premises Regulation, at what temperature must frozen food be stored, displayed and transported?
    Visa svar

    Svar: A. −18°C or colder

    Section 14 requires frozen food to be kept at not more than −18°C.

  6. Fråga 6 av 13

    Under BC's Food Premises Regulation, refrigeration and hot holding equipment must have a thermometer accurate to within what?
    Visa svar

    Svar: C. 1°C

    Section 19 requires a thermometer accurate to within 1°C.

  7. Fråga 7 av 13

    Under BC's Food Premises Regulation, what must operators develop, maintain and follow to make sure a health hazard does not occur?
    Visa svar

    Svar: C. Written food handling procedures

    Section 23 requires written food handling procedures that identify critical control points, critical limits and corrective actions.

  8. Fråga 8 av 13

    In BC, premises that prepare food must have their written food handling and sanitation procedures approved by whom?
    Visa svar

    Svar: D. A health officer

    Premises that process or prepare food, or handle carcasses, need health officer approval of these procedures.

  9. Fråga 9 av 13

    Under BC's Food Premises Regulation, what must written sanitation procedures include?
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    Svar: D. Cleaning and sanitizing steps, the agents used and their concentrations, and any pesticides

    Section 24 requires sanitation procedures covering cleaning and sanitizing, agents and concentrations, and pesticides.

  10. Fråga 10 av 13

    Under BC's Food Premises Regulation, how often must employees wash their hands?
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    Svar: A. As often as necessary to prevent contamination of food

    Section 21 requires operators to make employees wash their hands as often as necessary to prevent contamination.

  11. Fråga 11 av 13

    Under BC's Food Premises Regulation, how many handwashing stations must an operator provide?
    Visa svar

    Svar: B. Enough, in the right places, for convenient access by all employees

    Handwashing stations must be adequate in number and location for convenient access by all employees.

  12. Fråga 12 av 13

    Under BC's Food Premises Regulation, who must not be allowed to handle food?
    Visa svar

    Svar: B. A person suspected of having or carrying a disease that can spread through food

    Section 22 bars anyone suspected of having or carrying a disease communicable through food from contact with food or food-contact surfaces.

  13. Fråga 13 av 13

    Under BC's Food Premises Regulation, what personal hygiene rule applies to employees?
    Visa svar

    Svar: C. Wear clean clothing and footwear and keep hair from contaminating food

    Section 21 requires clean clothing and footwear, good personal hygiene, and measures to keep hair out of food.

Bra att veta före provet

  • Every operator of a food service establishment must hold a FOODSAFE certificate or equivalent (section 10).
  • When the operator is away, at least one employee present must hold FOODSAFE or equivalent.
  • Potentially hazardous food must be kept at 4°C or colder, or 60°C or hotter; frozen food at −18°C or colder.
  • Fridges and hot holding units need a thermometer accurate to within 1°C.
  • Operators must have written food handling and sanitation procedures.

Vanliga frågor

Is FOODSAFE Level 1 required in BC?

The Food Premises Regulation requires the operator of a food service establishment to hold FOODSAFE or an equivalent certificate. When the operator is away, an employee with one must be on site.

Is an equivalent course accepted instead of FOODSAFE?

Yes. The regulation accepts FOODSAFE or an equivalent certificate.

What temperatures does BC require for hazardous food?

4°C or colder for cold food, 60°C or hotter for hot food, and −18°C or colder for frozen food.

What else does the regulation require?

Written food handling procedures, written sanitation procedures, handwashing stations, clean clothing and keeping sick workers away from food.

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