Quebec Food Hygiene and Safety Practice Test 2026: Practice test 2

1. Question 1 of 25

   Which of these is an example of a physical hazard in food?

   • ANorovirus on a doorknob
   • BDegreaser on a cutting board
   • CListeria on deli meat
   • DA piece of a plastic glove in a sandwich
   Show answer

   Answer: D. A piece of a plastic glove in a sandwich

   Physical hazards are objects such as glass, metal, plastic, bandages or hair that end up in food.

2. Question 2 of 25

   A beef steak is cooked to medium-rare. What internal temperature must it reach?

   • A58°C
   • B50°C
   • C63°C
   • D55°C
   Show answer

   Answer: C. 63°C

   Beef, veal and lamb steaks and roasts are safe at 63°C for medium-rare.

3. Question 3 of 25

   Under BC's Food Premises Regulation, what must written food handling procedures identify?

   • AMenu prices
   • BStaff vacation dates
   • CThe colour of the uniforms
   • DCritical control points, critical limits and corrective actions
   Show answer

   Answer: D. Critical control points, critical limits and corrective actions

   Food handling procedures must identify critical control points, set critical limits, describe how limits are met, and state corrective actions.

4. Question 4 of 25

   Undercooked ground beef is often linked to which germ?

   • AMould
   • BHepatitis A
   • CE. coli O157:H7
   • DBacillus cereus
   Show answer

   Answer: C. E. coli O157:H7

   E. coli O157:H7 can be mixed through ground meat, so ground beef must reach 71°C.

5. Question 5 of 25

   What should you do with clams or mussels that do not open after cooking?

   • APry them open and serve them
   • BServe them cold
   • CCook them for one more minute and serve them
   • DThrow them away
   Show answer

   Answer: D. Throw them away

   When cooking clams, mussels, oysters and scallops in their shells, discard any that do not open.

6. Question 6 of 25

   Which of these is a ready-to-eat food?

   • AA green salad
   • BRaw chicken
   • CRaw ground beef
   • DRaw eggs in the shell
   Show answer

   Answer: A. A green salad

   Ready-to-eat food will not be cooked again before it is eaten, so it must be kept away from raw foods and germs.

7. Question 7 of 25

   What does cross-contamination mean in a kitchen?

   • AGerms moving from one food, surface or person to another food
   • BAdding spices to food
   • CCooking two foods at once
   • DFreezing food twice
   Show answer

   Answer: 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.

8. Question 8 of 25

   What should you do right after thawing food in a microwave?

   • APut it back in the freezer
   • BStore it in the fridge for two days
   • CCook it right away
   • DLeave it on the counter until later
   Show answer

   Answer: C. Cook it right away

   Microwave thawing can warm parts of the food, so cook it immediately.

9. Question 9 of 25

   A tray of lasagna on a steam table reads 52°C. What does this mean?

   • AIt is too hot and must be cooled
   • BIt is frozen
   • CIt is hot enough because it is above 50°C
   • DIt is below 60°C and in the danger zone
   Show answer

   Answer: 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.

10. Question 10 of 25

    What must food handlers wear under BC's Food Premises Regulation?

    • AA uniform with a name tag
    • BRubber boots at all times
    • CClean clothing and footwear
    • DA jacket in the kitchen
    Show answer

    Answer: C. Clean clothing and footwear

    Employees must wear clean clothing and footwear and keep good personal hygiene.

11. Question 11 of 25

    Which item should be removed before handling food?

    • AA hair net
    • BA clean apron
    • CA bracelet
    • DA glove
    Show answer

    Answer: C. A bracelet

    Jewellery can carry germs and can fall into food.

12. Question 12 of 25

    You are checking several chicken pieces on a tray. What should you do?

    • ACheck the tray instead of the chicken
    • BCheck only the smallest piece
    • CCheck each piece separately
    • DCheck one piece and assume the rest are done
    Show answer

    Answer: C. Check each piece separately

    Pieces cook at different speeds. Check each piece.

13. Question 13 of 25

    What is the temperature danger zone?

    • A4°C to 60°C
    • B−18°C to 0°C
    • C0°C to 4°C
    • D60°C to 100°C
    Show answer

    Answer: A. 4°C to 60°C

    Bacteria grow fastest between 4°C and 60°C. Keep cold food at 4°C or colder and hot food at 60°C or hotter.

14. Question 14 of 25

    What is foodborne illness, often called food poisoning?

    • AA reaction to the smell of cooking
    • BA burn from a hot stove
    • CAn illness caused by eating food or drinks that contain harmful germs, toxins or chemicals
    • DFeeling full after a large meal
    Show answer

    Answer: 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.

15. Question 15 of 25

    What is the safe internal cooking temperature for pork, including chops and ground pork?

    • A63°C
    • B55°C
    • C60°C
    • D71°C
    Show answer

    Answer: D. 71°C

    Health Canada lists 71°C for pork pieces, whole cuts and ground pork.

16. Question 16 of 25

    Under BC's Food Premises Regulation, where are employees banned from smoking?

    • AIn their own car in the parking lot
    • BWhere food is prepared, served or stored
    • CAt home
    • DIn a designated smoking area outside
    Show answer

    Answer: B. Where food is prepared, served or stored

    Employees may not smoke where food is prepared, dispensed or stored.

17. Question 17 of 25

    Which people are most at risk of serious foodborne illness?

    • APeople who eat out once a week
    • BYoung children, older adults, pregnant people and people with weak immune systems
    • CHealthy adults who exercise
    • DChefs and cooks
    Show answer

    Answer: 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.

18. Question 18 of 25

    Can hand sanitizer replace handwashing in a kitchen?

    • AYes, it is better than soap
    • BNo, it does not replace washing with soap and water
    • CYes, if your hands look clean
    • DYes, after touching raw meat
    Show answer

    Answer: 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.

19. Question 19 of 25

    Should hot food be cooled at room temperature on the counter?

    • AYes, until it reaches room temperature
    • BYes, for up to 8 hours
    • CNo, it should be cooled quickly in the fridge or with an ice bath
    • DYes, if it is covered
    Show answer

    Answer: 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.

20. Question 20 of 25

    What is the safe internal cooking temperature for fish?

    • A60°C
    • B50°C
    • C70°C
    • D55°C
    Show answer

    Answer: C. 70°C

    Fish must reach 70°C.

21. Question 21 of 25

    How should dishes and utensils dry after sanitizing?

    • AWith your apron
    • BWith a paper towel from the floor
    • CAir-dry
    • DWith a cloth towel
    Show answer

    Answer: C. Air-dry

    Towels can put germs back on clean dishes.

22. Question 22 of 25

    How should you check the temperature of a hamburger patty?

    • APress the patty and check the juice
    • BInsert the thermometer through the side of the patty
    • CLay the thermometer on top of the patty
    • DTouch the grill beside the patty
    Show answer

    Answer: B. Insert the thermometer through the side of the patty

    Health Canada advises inserting the thermometer through the side of a burger to reach the centre.

23. Question 23 of 25

    Which is a sign of a pest problem?

    • ADroppings or gnawed packages
    • BFull soap dispensers
    • CCold food at 3°C
    • DClean, dry floors
    Show answer

    Answer: A. Droppings or gnawed packages

    Report droppings, gnaw marks, nests or live insects to your supervisor right away.

24. Question 24 of 25

    What should be done with a mechanical dishwasher?

    • AUse it only once a week
    • BKeep it in good working order
    • CTurn off the rinse cycle to save water
    • DUse it to store clean dishes
    Show answer

    Answer: B. Keep it in good working order

    A dishwasher must work properly to clean and sanitize dishes.

25. Question 25 of 25

    What are the three main types of food hazards?

    • AFresh, frozen and canned
    • BBiological, chemical and physical
    • CHot, warm and cold
    • DSweet, salty and sour
    Show answer

    Answer: B. Biological, chemical and physical

    Germs are biological hazards, cleaners are chemical hazards, and objects like glass are physical hazards.

Keyboard: 1–4 to answer, Enter for the next question.

The real test: 60% (food handler and manager exams)