FOODSAFE Level 1 Practice Test (BC) 2026: Övningsprov 2

Övningsprov 2 av 5 för FOODSAFE Level 1 Practice Test (BC): 25 fler frågor med svar och förklaringar.

Livsmedelssäkerhet
British Columbia
113 frågor
Kontrollerad 10 oktober 2026

Fråga 1 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 2 av 25
Which people are most at risk of serious foodborne illness?
- People who eat out once a week
- Young children, older adults, pregnant people and people with weak immune systems
- Healthy adults who exercise
- Chefs and cooks
Visa svar
Svar: B. Young children, older adults, pregnant people and people with weak immune systems
These groups have a harder time fighting off germs, so they can get much sicker.
Fråga 3 av 25
How often must food handlers wash their hands under BC's Food Premises Regulation?
- Once at the start of each shift
- Once an hour, no matter what
- Only after using the washroom
- As often as needed to prevent contamination of food
Visa svar
Svar: D. As often as needed to prevent contamination of food
The regulation requires employees to wash their hands as often as necessary to prevent contaminating food.
Fråga 4 av 25
What is a good way to cool a large pot of hot soup?
- Wrap it in towels
- Leave it on the counter overnight
- Cover it tightly and put it in the fridge in one pot
- Divide it into smaller, shallow containers
Visa svar
Svar: D. Divide it into smaller, shallow containers
Splitting large amounts into smaller portions helps food pass through the danger zone faster.
Fråga 5 av 25
What is the minimum time to rub your hands with soap when washing them?
- 20 seconds
- 5 seconds
- 2 seconds
- 2 minutes
Visa svar
Svar: A. 20 seconds
Scrub all parts of your hands with soap for at least 20 seconds.
Fråga 6 av 25
A tray of lasagna on a steam table reads 52°C. What does this mean?
- It is too hot and must be cooled
- It is frozen
- It is hot enough because it is above 50°C
- It is below 60°C and in the danger zone
Visa svar
Svar: D. It is below 60°C and in the danger zone
Hot held food must be 60°C or hotter. At 52°C it is in the danger zone. Tell your supervisor.
Fråga 7 av 25
What is the safe internal cooking temperature for mechanically tenderized beef?
- 58°C
- 50°C
- 55°C
- 63°C
Visa svar
Svar: D. 63°C
Health Canada lists 63°C for mechanically tenderized beef and veal.
Fråga 8 av 25
What internal temperature must stuffing reach, whether cooked alone or inside poultry?
- 63°C
- 74°C
- 71°C
- 60°C
Visa svar
Svar: B. 74°C
Stuffing can pick up juices from raw poultry, so it must reach 74°C.
Fråga 9 av 25
What is the safe internal cooking temperature for poultry pieces, such as chicken breasts or legs?
- 71°C
- 60°C
- 74°C
- 63°C
Visa svar
Svar: C. 74°C
Health Canada lists 74°C for poultry pieces and ground poultry.
Fråga 10 av 25
What is the correct order for cleaning and sanitizing dishes by hand?
- Wash, towel-dry, sanitize, rinse
- Sanitize, wash, rinse, towel-dry
- Scrape, wash, rinse, sanitize, air-dry
- Rinse, sanitize, scrape, wash
Visa svar
Svar: C. Scrape, wash, rinse, sanitize, air-dry
Scrape off food, wash in soapy water, rinse, sanitize, then let dishes air-dry.
Fråga 11 av 25
How accurate must the thermometers in refrigerators and hot holding units be under BC's Food Premises Regulation?
- Accuracy does not matter
- Within 1°C
- Within 5°C
- Within 10°C
Visa svar
Svar: B. Within 1°C
Refrigeration and hot holding equipment must have a thermometer accurate to within 1°C.
Fråga 12 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 13 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 14 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 15 av 25
Under Ontario rules, who should not handle food?
- Employees who are ill or have cuts, boils or sores on their hands
- Employees who are tired
- Employees who just started their shift
- Employees who wear glasses
Visa svar
Svar: A. Employees who are ill or have cuts, boils or sores on their hands
Sick workers, and workers with infected cuts, boils or abrasions on their hands, must not handle food.
Fråga 16 av 25
What should you do with a food thermometer before each use?
- Clean it
- Nothing
- Put it in the freezer
- Wipe it on your apron
Visa svar
Svar: A. Clean it
Clean the thermometer before each use, and between raw and cooked foods, to prevent cross-contamination.
Fråga 17 av 25
Under BC's Food Premises Regulation, what must written sanitation procedures say about pesticides?
- That pesticides must be kept in the fridge
- Nothing, pesticides are banned
- What pesticides are used and how they are stored
- That staff may use any spray they like
Visa svar
Svar: C. What pesticides are used and how they are stored
Sanitation procedures must list any pesticides, their uses and their storage requirements.
Fråga 18 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 19 av 25
What is the safe internal cooking temperature for a whole chicken or turkey?
- 63°C
- 82°C
- 71°C
- 74°C
Visa svar
Svar: B. 82°C
A whole bird must reach 82°C. Pieces and ground poultry need 74°C.
Fråga 20 av 25
You are checking several chicken pieces on a tray. What should you do?
- Check the tray instead of the chicken
- Check only the smallest piece
- Check each piece separately
- Check one piece and assume the rest are done
Visa svar
Svar: C. Check each piece separately
Pieces cook at different speeds. Check each piece.
Fråga 21 av 25
How can you tell for sure that meat is cooked to a safe temperature?
- Cut it open and look
- Use a food thermometer
- Check that the juices run clear
- Check that the colour is brown
Visa svar
Svar: B. Use a food thermometer
Colour and juices do not tell you if harmful germs are dead. Only a thermometer shows the internal temperature.
Fråga 22 av 25
Which item should be removed before handling food?
- A hair net
- A clean apron
- A bracelet
- A glove
Visa svar
Svar: C. A bracelet
Jewellery can carry germs and can fall into food.
Fråga 23 av 25
What must food handlers wear under BC's Food Premises Regulation?
- A uniform with a name tag
- Rubber boots at all times
- Clean clothing and footwear
- A jacket in the kitchen
Visa svar
Svar: C. Clean clothing and footwear
Employees must wear clean clothing and footwear and keep good personal hygiene.
Fråga 24 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 25 av 25
Who should a food handler tell when they feel sick?
- Their supervisor or the person in charge
- No one
- A customer
- A delivery driver
Visa svar
Svar: A. Their supervisor or the person in charge
The person in charge needs to know so they can keep sick workers away from food.

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