Alberta Food Safety Certification Practice Test 2026：第4套练习测试

Alberta Food Safety Certification Practice Test 练习测试第4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

第1题，共25题
Which germ is known for being able to grow at refrigerator temperatures?
- Listeria
- Campylobacter
- Hepatitis A virus
- Norovirus
显示答案
答案: 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.
第2题，共25题
What is the safe internal cooking temperature for poultry pieces, such as chicken breasts or legs?
- 71°C
- 60°C
- 74°C
- 63°C
显示答案
答案: C. 74°C
Health Canada lists 74°C for poultry pieces and ground poultry.
第3题，共25题
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
显示答案
答案: 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.
第4题，共25题
Which is a sign of a pest problem?
- Droppings or gnawed packages
- Full soap dispensers
- Cold food at 3°C
- Clean, dry floors
显示答案
答案: A. Droppings or gnawed packages
Report droppings, gnaw marks, nests or live insects to your supervisor right away.
第5题，共25题
What internal temperature must frozen raw breaded chicken nuggets or strips reach?
- 63°C
- 74°C
- 71°C
- 60°C
显示答案
答案: B. 74°C
These products are raw inside. Cook them to 74°C, even if they look browned.
第6题，共25题
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
显示答案
答案: C. Scrape, wash, rinse, sanitize, air-dry
Scrape off food, wash in soapy water, rinse, sanitize, then let dishes air-dry.
第7题，共25题
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
显示答案
答案: 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.
第8题，共25题
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
显示答案
答案: D. Clearly labelled and away from food preparation areas
Store cleaning agents and pesticides separately from food areas, and label them clearly.
第9题，共25题
What internal temperature must a whole game bird, such as a duck or pheasant, reach?
- 71°C
- 82°C
- 63°C
- 60°C
显示答案
答案: B. 82°C
Like a whole chicken or turkey, a whole game bird must reach 82°C.
第10题，共25题
What are the three main types of food hazards?
- Fresh, frozen and canned
- Biological, chemical and physical
- Hot, warm and cold
- Sweet, salty and sour
显示答案
答案: B. Biological, chemical and physical
Germs are biological hazards, cleaners are chemical hazards, and objects like glass are physical hazards.
第11题，共25题
What is the safe internal cooking temperature for a whole chicken or turkey?
- 63°C
- 82°C
- 71°C
- 74°C
显示答案
答案: B. 82°C
A whole bird must reach 82°C. Pieces and ground poultry need 74°C.
第12题，共25题
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
显示答案
答案: C. What pesticides are used and how they are stored
Sanitation procedures must list any pesticides, their uses and their storage requirements.
第13题，共25题
How should stored food be protected?
- Covered, labelled and stored off the floor
- Stored in open boxes near chemicals
- Uncovered so it stays fresh
- Stored on the floor of the walk-in
显示答案
答案: A. Covered, labelled and stored off the floor
Covering and labelling food and keeping it off the floor protects it from contamination.
第14题，共25题
Which of these is an example of a chemical hazard in food?
- A fishbone in a fillet
- Bacteria in raw chicken juice
- Pest spray that drifts onto open food
- A stone in a bag of lentils
显示答案
答案: C. Pest spray that drifts onto open food
Chemicals such as pesticides and cleaners can poison food. Store them separately from food.
第15题，共25题
You just handled raw chicken and now need to slice tomatoes. What should you do first?
- Wipe your hands on a cloth
- Wash your hands and use clean, sanitized equipment
- Rinse your hands with water only
- Put on gloves without washing
显示答案
答案: B. Wash your hands and use clean, sanitized equipment
Raw poultry carries germs. Wash hands and use clean, sanitized tools before handling ready-to-eat food.
第16题，共25题
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
显示答案
答案: 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.
第17题，共25题
What should you do with a food thermometer before each use?
- Clean it
- Nothing
- Put it in the freezer
- Wipe it on your apron
显示答案
答案: A. Clean it
Clean the thermometer before each use, and between raw and cooked foods, to prevent cross-contamination.
第18题，共25题
Undercooked ground beef is often linked to which germ?
- Mould
- Hepatitis A
- E. coli O157:H7
- Bacillus cereus
显示答案
答案: C. E. coli O157:H7
E. coli O157:H7 can be mixed through ground meat, so ground beef must reach 71°C.
第19题，共25题
A beef steak is cooked to medium-rare. What internal temperature must it reach?
- 58°C
- 50°C
- 63°C
- 55°C
显示答案
答案: C. 63°C
Beef, veal and lamb steaks and roasts are safe at 63°C for medium-rare.
第20题，共25题
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
显示答案
答案: C. Check each piece separately
Pieces cook at different speeds. Check each piece.
第21题，共25题
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
显示答案
答案: B. Where food is prepared, served or stored
Employees may not smoke where food is prepared, dispensed or stored.
第22题，共25题
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
显示答案
答案: 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.
第23题，共25题
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
显示答案
答案: D. They may still be spreading germs such as norovirus
People can spread germs like norovirus even after they start to feel better.
第24题，共25题
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
显示答案
答案: B. Keep it in good working order
A dishwasher must work properly to clean and sanitize dishes.
第25题，共25题
What is the safe internal cooking temperature for pork, including chops and ground pork?
- 63°C
- 55°C
- 60°C
- 71°C
显示答案
答案: D. 71°C
Health Canada lists 71°C for pork pieces, whole cuts and ground pork.

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