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Alberta Food Safety Certification Practice Test 2026：第5套练习测试

Alberta Food Safety Certification Practice Test 练习测试第5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 an example of a physical hazard in food?
    显示答案

    答案: 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. 第2题，共25题

    What does "first in, first out" (FIFO) mean?
    显示答案

    答案: B. Use older stock before newer stock

    Put new deliveries behind older food so the older food is used first.

  3. 第3题，共25题

    What is the safe internal cooking temperature for mechanically tenderized beef?
    显示答案

    答案: D. 63°C

    Health Canada lists 63°C for mechanically tenderized beef and veal.

  4. 第4题，共25题

    What is the safe internal cooking temperature for egg dishes, such as quiche or a frittata?
    显示答案

    答案: C. 74°C

    Egg dishes must reach 74°C.

  5. 第5题，共25题

    Why should food handlers keep their fingernails short and clean?
    显示答案

    答案: C. Germs and dirt can collect under long nails

    Dirt and germs can hide under long nails and are hard to wash away.

  6. 第6题，共25题

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

    答案: C. Clean clothing and footwear

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

  7. 第7题，共25题

    How should you dry your hands after washing?
    显示答案

    答案: D. With a single-use paper towel or air dryer

    Single-use towels or dryers prevent putting germs back on clean hands.

  8. 第8题，共25题

    What is the temperature danger zone?
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    显示答案

    答案: 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.

  9. 第9题，共25题

    Which food is a hazardous (potentially hazardous) food?
    显示答案

    答案: C. Cooked chicken

    Hazardous foods, such as meat, poultry, fish, eggs, dairy and cooked rice, support fast germ growth and need temperature control.

  10. 第10题，共25题

    A salad in a display cooler reads 9°C. What should you do?
    显示答案

    答案: A. Tell your supervisor, because it is above 4°C and in the danger zone

    Cold hazardous food must be 4°C or colder. Food above 4°C is in the danger zone.

  11. 第11题，共25题

    Why should a steam table not be used to reheat food?
    显示答案

    答案: D. It heats food too slowly, keeping it in the danger zone too long

    Reheat food quickly on a stove, in an oven or in a microwave, then hold it hot.

  12. 第12题，共25题

    In this handwashing diagram, what is the last step?
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    显示答案

    答案: 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.

  13. 第13题，共25题

    Under BC's Food Premises Regulation, who must the operator keep away from food?
    显示答案

    答案: 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.

  14. 第14题，共25题

    Under Ontario rules, who should not handle food?
    显示答案

    答案: A. Employees who are ill or have cuts, boils or sores on their hands

    Sick workers, and workers with infected cuts, boils or abrasions on their hands, must not handle food.

  15. 第15题，共25题

    How accurate must the thermometers in refrigerators and hot holding units be under BC's Food Premises Regulation?
    显示答案

    答案: B. Within 1°C

    Refrigeration and hot holding equipment must have a thermometer accurate to within 1°C.

  16. 第16题，共25题

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

    答案: B. 4°C or colder

    Hazardous food must be stored and displayed at 4°C or less, or at 60°C or more.

  17. 第17题，共25题

    What is a food allergy?
    显示答案

    答案: A. A reaction where the immune system treats a food protein as harmful

    Allergic reactions can be mild or life-threatening. Even a small amount of an allergen can cause a reaction.

  18. 第18题，共25题

    Which people are most at risk of serious foodborne illness?
    显示答案

    答案: 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.

  19. 第19题，共25题

    Under BC's Food Premises Regulation, what must an operator's written sanitation procedures include?
    显示答案

    答案: 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.

  20. 第20题，共25题

    What internal temperature must stuffing reach, whether cooked alone or inside poultry?
    显示答案

    答案: B. 74°C

    Stuffing can pick up juices from raw poultry, so it must reach 74°C.

  21. 第21题，共25题

    At what temperature must frozen food be stored?
    显示答案

    答案: C. −18°C or colder

    Frozen food must be stored, displayed and transported at −18°C or colder.

  22. 第22题，共25题

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

    答案: D. Throw them away

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

  23. 第23题，共25题

    What is the safe internal cooking temperature for fish?
    显示答案

    答案: C. 70°C

    Fish must reach 70°C.

  24. 第24题，共25题

    A customer has swelling and trouble breathing after eating. What should you do first?
    显示答案

    答案: D. Call 911

    Anaphylaxis is a medical emergency. Call 911 right away.

  25. 第25题，共25题

    How is cleaning different from sanitizing?
    显示答案

    答案: C. Cleaning removes dirt and food; sanitizing reduces germs to a safe level

    You must clean before you sanitize, because dirt can stop sanitizer from working.

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