FOODSAFE Level 1 Practice Test (BC) 2026: Övningsprov 5

Övningsprov 5 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
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 2 av 25
A worker feels fine but just had vomiting last night. Why must they stay away from food?
- Their uniform might be dirty
- They might be too tired to work
- It is only a rule for managers
- They may still be spreading germs such as norovirus
Visa svar
Svar: D. They may still be spreading germs such as norovirus
People can spread germs like norovirus even after they start to feel better.
Fråga 3 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 4 av 25
Under BC's Food Premises Regulation, who must the operator keep away from food?
- Anyone suspected of having or carrying a disease that can spread through food
- Anyone who has had a vaccine
- Anyone over 65
- Anyone with a cold sore on their lip only
Visa svar
Svar: A. Anyone suspected of having or carrying a disease that can spread through food
The operator must not let a person suspected of having, or carrying, a disease that spreads through food touch food, equipment or utensils.
Fråga 5 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.
Fråga 6 av 25
Why is raw fish stored above raw poultry in the fridge?
- Fish is lighter
- Fish smells less
- Poultry must be frozen
- Fish needs a lower cooking temperature than poultry
Visa svar
Svar: D. Fish needs a lower cooking temperature than poultry
Raw foods are stored by cooking temperature. Poultry needs the highest temperature, so it goes lowest.
Fråga 7 av 25
How should cleaning chemicals and pesticides be stored?
- Next to the flour
- On the shelf above the prep table
- In empty food containers
- Clearly labelled and away from food preparation areas
Visa svar
Svar: D. Clearly labelled and away from food preparation areas
Store cleaning agents and pesticides separately from food areas, and label them clearly.
Fråga 8 av 25
What is the safe internal cooking temperature for egg dishes, such as quiche or a frittata?
- 60°C
- 55°C
- 74°C
- 63°C
Visa svar
Svar: C. 74°C
Egg dishes must reach 74°C.
Fråga 9 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 10 av 25
A food handler has diarrhea and vomiting. What should happen?
- They can work if they wear gloves
- They should not work with food and should tell their supervisor
- They can work at the cash register and also make sandwiches
- They can work if they wash their hands more
Visa svar
Svar: B. They should not work with food and should tell their supervisor
People with an illness that can spread through food must not handle food or food-contact surfaces.
Fråga 11 av 25
Which germ is known for being able to grow at refrigerator temperatures?
- Listeria
- Campylobacter
- Hepatitis A virus
- Norovirus
Visa svar
Svar: A. Listeria
Listeria can grow slowly even in the fridge, which is why ready-to-eat foods like deli meats must be stored and used carefully.
Fråga 12 av 25
When should single-use gloves be changed?
- Once a day
- Only when you go on a break
- Never
- When they are torn or dirty, or when you change tasks
Visa svar
Svar: D. When they are torn or dirty, or when you change tasks
Gloves can spread germs just like hands. Change them often and wash hands before putting on new ones.
Fråga 13 av 25
A cooked chicken breast reads 68°C, but the critical limit is 74°C. What is the corrective action?
- Add sauce and serve
- Keep cooking until it reaches 74°C
- Serve it right away
- Put it in the fridge
Visa svar
Svar: B. Keep cooking until it reaches 74°C
When a critical limit is not met, the corrective action is to keep cooking until the safe temperature is reached.
Fråga 14 av 25
In this handwashing diagram, what is the last step?
- Rinse your hands
- Turn off the tap with the paper towel
- Add soap
- Wet your hands
Visa svar
Svar: B. Turn off the tap with the paper towel
Using the paper towel to turn off the tap stops clean hands from touching a dirty handle.
Fråga 15 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 16 av 25
Under BC's Food Premises Regulation, what must an operator's written sanitation procedures include?
- Customer reviews
- Staff phone numbers
- Cleaning and sanitizing steps and the cleaning agents and their concentrations
- The menu prices
Visa svar
Svar: C. Cleaning and sanitizing steps and the cleaning agents and their concentrations
Sanitation procedures must cover cleaning and sanitizing, the agents and concentrations used, and any pesticides.
Fråga 17 av 25
What does "first in, first out" (FIFO) mean?
- Cook the first order last
- Use older stock before newer stock
- Freeze food the day it arrives
- Serve the first customer last
Visa svar
Svar: B. Use older stock before newer stock
Put new deliveries behind older food so the older food is used first.
Fråga 18 av 25
A customer has swelling and trouble breathing after eating. What should you do first?
- Tell them to go home
- Offer a different dish
- Give them water and wait
- Call 911
Visa svar
Svar: D. Call 911
Anaphylaxis is a medical emergency. Call 911 right away.
Fråga 19 av 25
What does cross-contamination mean in a kitchen?
- Germs moving from one food, surface or person to another food
- Adding spices to food
- Cooking two foods at once
- Freezing food twice
Visa svar
Svar: A. Germs moving from one food, surface or person to another food
Cross-contamination often happens when raw meat juices, dirty hands or dirty tools touch ready-to-eat food.
Fråga 20 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 21 av 25
How should dishes and utensils dry after sanitizing?
- With your apron
- With a paper towel from the floor
- Air-dry
- With a cloth towel
Visa svar
Svar: C. Air-dry
Towels can put germs back on clean dishes.
Fråga 22 av 25
Under BC's Food Premises Regulation, where are employees banned from smoking?
- In their own car in the parking lot
- Where food is prepared, served or stored
- At home
- In a designated smoking area outside
Visa svar
Svar: B. Where food is prepared, served or stored
Employees may not smoke where food is prepared, dispensed or stored.
Fråga 23 av 25
What should be done with a mechanical dishwasher?
- Use it only once a week
- Keep it in good working order
- Turn off the rinse cycle to save water
- Use it to store clean dishes
Visa svar
Svar: B. Keep it in good working order
A dishwasher must work properly to clean and sanitize dishes.
Fråga 24 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 25 av 25
Why should food be stored in covered containers?
- To make it heavier
- To protect it from pests and contamination
- To help it ripen
- To keep it warm
Visa svar
Svar: B. To protect it from pests and contamination
Covering stored food keeps pests and dirt out.

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