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Alberta Food Safety Certification Practice Test 2026：第3套练习测试

Alberta Food Safety Certification Practice Test 练习测试第3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

    Which of these is a ready-to-eat food?
    显示答案

    答案: 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.

  2. 第2题，共25题

    What is the safe internal cooking temperature for ground beef, such as burgers and meatballs?
    显示答案

    答案: A. 71°C

    Grinding mixes germs through the meat, so ground beef, veal and lamb must reach 71°C.

  3. 第3题，共25题

    When should single-use gloves be changed?
    显示答案

    答案: 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.

  4. 第4题，共25题

    Which is the safest way to thaw frozen meat?
    显示答案

    答案: C. In the refrigerator

    Thawing in the fridge keeps food at 4°C or colder the whole time.

  5. 第5题，共25题

    How can you tell for sure that meat is cooked to a safe temperature?
    显示答案

    答案: B. Use a food thermometer

    Colour and juices do not tell you if harmful germs are dead. Only a thermometer shows the internal temperature.

  6. 第6题，共25题

    What do most harmful bacteria need to grow?
    显示答案

    答案: B. Food, moisture, warmth and time

    Bacteria grow quickly in moist, high-protein foods kept in the danger zone for too long.

  7. 第7题，共25题

    How should you check the temperature of a hamburger patty?
    显示答案

    答案: 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.

  8. 第8题，共25题

    At what temperature must hot hazardous food be kept?
    显示答案

    答案: D. 60°C or hotter

    Hot hazardous food must be held at 60°C or more.

  9. 第9题，共25题

    Which step helps keep an allergen out of a dish?
    显示答案

    答案: A. Wash hands and use clean, sanitized utensils and surfaces

    Shared utensils, oil and surfaces can move allergens into food. Clean tools and hands prevent this.

  10. 第10题，共25题

    Which item should be removed before handling food?
    显示答案

    答案: C. A bracelet

    Jewellery can carry germs and can fall into food.

  11. 第11题，共25题

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

    答案: 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.

  12. 第12题，共25题

    Why should food be stored in covered containers?
    显示答案

    答案: B. To protect it from pests and contamination

    Covering stored food keeps pests and dirt out.

  13. 第13题，共25题

    What is the minimum time to rub your hands with soap when washing them?
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    显示答案

    答案: A. 20 seconds

    Scrub all parts of your hands with soap for at least 20 seconds.

  14. 第14题，共25题

    Which helps keep pests out of a food premises?
    显示答案

    答案: D. Screens on windows and sealed gaps

    Screen windows and seal any places where pests could get in.

  15. 第15题，共25题

    How often must food handlers wash their hands under BC's Food Premises Regulation?
    显示答案

    答案: 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.

  16. 第16题，共25题

    What internal temperature must hot dogs reach when cooked?
    显示答案

    答案: D. 74°C

    Health Canada lists 74°C for hot dogs.

  17. 第17题，共25题

    Who should a food handler tell when they feel sick?
    显示答案

    答案: A. Their supervisor or the person in charge

    The person in charge needs to know so they can keep sick workers away from food.

  18. 第18题，共25题

    What is a good way to cool a large pot of hot soup?
    显示答案

    答案: D. Divide it into smaller, shallow containers

    Splitting large amounts into smaller portions helps food pass through the danger zone faster.

  19. 第19题，共25题

    Why must cutting boards be cleaned and sanitized after use with raw meat?
    显示答案

    答案: A. To remove germs before the board is used for other food

    Germs from raw meat stay on the board until it is cleaned and sanitized.

  20. 第20题，共25题

    In this cutting board diagram, what does marker 3 show?
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    显示答案

    答案: A. Nothing from the raw chicken board should reach the salad

    Marker 3 is a crossed-out arrow: raw chicken, its juices and its knife must never touch ready-to-eat food.

  21. 第21题，共25题

    Where should you insert a probe thermometer in a roast?
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    答案: B. Into the middle of the thickest part, away from bone

    Insert the thermometer through the thickest part to the middle, without touching bone.

  22. 第22题，共25题

    Why should food handlers wear a hair net or hat?
    显示答案

    答案: C. To keep hair from falling into food

    Food handlers must take adequate measures to keep hair from contaminating food.

  23. 第23题，共25题

    How should dishes and utensils dry after sanitizing?
    显示答案

    答案: C. Air-dry

    Towels can put germs back on clean dishes.

  24. 第24题，共25题

    A cooked chicken breast reads 68°C, but the critical limit is 74°C. What is the corrective action?
    显示答案

    答案: 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.

  25. 第25题，共25题

    Why should sanitizer be mixed exactly as the label says?
    显示答案

    答案: C. Too weak will not kill germs, and too strong can be harmful

    Follow the label for the right concentration and contact time.

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