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Alberta Food Safety Certification Practice Test 2026：第2套练习测试

Alberta Food Safety Certification Practice Test 练习测试第2套（共5套）：再练25道题，附答案和解释。

  • 食品安全
  • 艾伯塔省
  • 110道题
  • 核对于2026年10月10日

  1. 第1题，共25题

    In this diagram, what does marker 4 show?
    °C1004°60°74°1234
    显示答案

    答案: 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.

  2. 第2题，共25题

    Which is another safe way to thaw food?
    显示答案

    答案: B. Under cold running water

    Cold running water keeps the surface of the food cold while it thaws. Cook it right after thawing.

  3. 第3题，共25题

    Where should raw poultry be stored in a refrigerator?
    123456
    显示答案

    答案: D. On the bottom shelf

    Raw poultry goes at the bottom so its juices cannot drip onto other foods.

  4. 第4题，共25题

    In this fridge diagram, what is stored on shelf 1?
    123456
    显示答案

    答案: A. Ready-to-eat food

    Ready-to-eat food goes on the top shelf, above all raw meat, fish and poultry.

  5. 第5题，共25题

    Cooked rice left at room temperature can grow which germ that makes a toxin?
    显示答案

    答案: 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.

  6. 第6题，共25题

    A customer says they are allergic to sesame. You are not sure if a dish has sesame. What should you do?
    显示答案

    答案: 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.

  7. 第7题，共25题

    What internal temperature should leftovers reach when reheated?
    显示答案

    答案: A. 74°C

    Health Canada lists 74°C for leftovers.

  8. 第8题，共25题

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

    答案: 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.

  9. 第9题，共25题

    How can you check that a sanitizer is the right strength?
    显示答案

    答案: B. Use test strips

    Test strips show the concentration. Too weak will not kill germs; too strong can be unsafe.

  10. 第10题，共25题

    A food handler has a cut on a finger. What should they do?
    显示答案

    答案: A. Cover it with a clean bandage and a glove

    Cuts can carry germs such as Staphylococcus aureus. Cover them and wear a glove.

  11. 第11题，共25题

    Why should food not be tightly covered while it cools?
    显示答案

    答案: D. A tight cover traps heat and slows cooling

    Leave food loosely covered or uncovered until it is cold, then cover it.

  12. 第12题，共25题

    What is the safe internal cooking temperature for shellfish and crustaceans, such as shrimp and lobster?
    显示答案

    答案: A. 74°C

    Health Canada lists 74°C for shellfish and crustaceans.

  13. 第13题，共25题

    When must you wash your hands?
    显示答案

    答案: 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.

  14. 第14题，共25题

    Which virus spreads very easily from sick food handlers and causes vomiting and diarrhea?
    显示答案

    答案: C. Norovirus

    Norovirus spreads quickly through hands and surfaces. Sick workers must stay away from food.

  15. 第15题，共25题

    Which practice prevents cross-contamination?
    显示答案

    答案: 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.

  16. 第16题，共25题

    Can hand sanitizer replace handwashing in a kitchen?
    显示答案

    答案: 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.

  17. 第17题，共25题

    What internal temperature must ground game meat, such as ground venison, reach?
    显示答案

    答案: B. 74°C

    Health Canada lists 74°C for ground game meat, mixtures and sausage.

  18. 第18题，共25题

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

    答案: C. Cook it right away

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

  19. 第19题，共25题

    What is foodborne illness, often called food poisoning?
    显示答案

    答案: 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.

  20. 第20题，共25题

    In this diagram, which two markers show things the probe must stay away from?
    1234
    显示答案

    答案: B. Markers 2 and 3

    Marker 2 is the bone and marker 3 is the tray. Touching either gives a false reading.

  21. 第21题，共25题

    In a food safety plan, what is a critical control point (CCP)?
    显示答案

    答案: 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.

  22. 第22题，共25题

    In this diagram, which marker shows the temperature danger zone?
    °C1004°60°74°1234
    显示答案

    答案: D. Marker 2

    Marker 2 is the red band between 4°C and 60°C, where bacteria grow fast.

  23. 第23题，共25题

    Where should you wash your hands at work?
    显示答案

    答案: D. At a handwashing sink

    Use only sinks meant for handwashing, which must be supplied and easy to reach.

  24. 第24题，共25题

    Why do food premises keep temperature logs?
    显示答案

    答案: 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.

  25. 第25题，共25题

    Which food is a hazardous food that must be kept cold once cut?
    显示答案

    答案: 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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