Is FOODSAFE Level 1 required in BC?

The Food Premises Regulation requires the operator of a food service establishment to hold FOODSAFE or an equivalent certificate. When the operator is away, an employee with one must be on site.

Is an equivalent course accepted instead of FOODSAFE?

Yes. The regulation accepts FOODSAFE or an equivalent certificate.

What temperatures does BC require for hazardous food?

4°C or colder for cold food, 60°C or hotter for hot food, and −18°C or colder for frozen food.

What else does the regulation require?

Written food handling procedures, written sanitation procedures, handwashing stations, clean clothing and keeping sick workers away from food.

FOODSAFE Level 1 Practice Test (BC) 2026

第1题，共13题

Under BC's Food Premises Regulation, which certificate must the operator of a food service establishment hold?

A Serving It Right certificate
A FOODSAFE certificate or an equivalent
A Red Seal cook certificate only
A Class 5 driver's licence

显示答案

答案: B. A FOODSAFE certificate or an equivalent

Section 10 requires every operator of a food service establishment to hold a FOODSAFE certificate or equivalent.

第2题，共13题

In BC, what must happen when the operator of a food service establishment is away?

A customer must supervise
The establishment must close
At least one employee on site must hold FOODSAFE or an equivalent
Nothing, no one needs training

显示答案

答案: C. At least one employee on site must hold FOODSAFE or an equivalent

When the operator is absent, at least one employee present must hold the same type of certificate.

第3题，共13题

Which section of BC's Food Premises Regulation covers FOODSAFE training?

Section 99
Section 10
Section 1
Section 50

显示答案

答案: B. Section 10

Section 10 of the Food Premises Regulation sets out the FOODSAFE training requirement.

第4题，共13题

Under BC's Food Premises Regulation, at what temperature must potentially hazardous food be stored or displayed?

4°C or colder, or 60°C or hotter
10°C or colder, or 50°C or hotter
Any temperature, if it is covered
8°C or colder, or 63°C or hotter

显示答案

答案: A. 4°C or colder, or 60°C or hotter

Section 14 requires potentially hazardous food to be kept at not more than 4°C or not less than 60°C.

第5题，共13题

Under BC's Food Premises Regulation, at what temperature must frozen food be stored, displayed and transported?

−18°C or colder
4°C or colder
−5°C or colder
0°C or colder

显示答案

答案: A. −18°C or colder

Section 14 requires frozen food to be kept at not more than −18°C.

第6题，共13题

Under BC's Food Premises Regulation, refrigeration and hot holding equipment must have a thermometer accurate to within what?

10°C
5°C
1°C
3°C

显示答案

答案: C. 1°C

Section 19 requires a thermometer accurate to within 1°C.

第7题，共13题

Under BC's Food Premises Regulation, what must operators develop, maintain and follow to make sure a health hazard does not occur?

A staff party schedule
A menu price list
Written food handling procedures
A social media plan

显示答案

答案: C. Written food handling procedures

Section 23 requires written food handling procedures that identify critical control points, critical limits and corrective actions.

第8题，共13题

In BC, premises that prepare food must have their written food handling and sanitation procedures approved by whom?

A customer
The bank
The landlord
A health officer

显示答案

答案: D. A health officer

Premises that process or prepare food, or handle carcasses, need health officer approval of these procedures.

第9题，共13题

Under BC's Food Premises Regulation, what must written sanitation procedures include?

Only the hours the premises is open
Only the cost of cleaning products
Only the cleaning staff's names
Cleaning and sanitizing steps, the agents used and their concentrations, and any pesticides

显示答案

答案: D. Cleaning and sanitizing steps, the agents used and their concentrations, and any pesticides

Section 24 requires sanitation procedures covering cleaning and sanitizing, agents and concentrations, and pesticides.

第10题，共13题

Under BC's Food Premises Regulation, how often must employees wash their hands?

As often as necessary to prevent contamination of food
Once per shift
Only when told by a customer
Only after breaks

显示答案

答案: A. As often as necessary to prevent contamination of food

Section 21 requires operators to make employees wash their hands as often as necessary to prevent contamination.

第11题，共13题

Under BC's Food Premises Regulation, how many handwashing stations must an operator provide?

None, staff can use the food sink
Enough, in the right places, for convenient access by all employees
One for each customer table
One for the whole building

显示答案

答案: B. Enough, in the right places, for convenient access by all employees

Handwashing stations must be adequate in number and location for convenient access by all employees.

第12题，共13题

Under BC's Food Premises Regulation, who must not be allowed to handle food?

A person who just finished FOODSAFE
A person suspected of having or carrying a disease that can spread through food
A person who washed their hands
A person wearing a hairnet

显示答案

答案: B. A person suspected of having or carrying a disease that can spread through food

Section 22 bars anyone suspected of having or carrying a disease communicable through food from contact with food or food-contact surfaces.

第13题，共13题

Under BC's Food Premises Regulation, what personal hygiene rule applies to employees?

Wear rubber gloves at all times
Wear no shoes in the kitchen
Wear clean clothing and footwear and keep hair from contaminating food
Wear a uniform with the company logo

显示答案

答案: C. Wear clean clothing and footwear and keep hair from contaminating food

Section 21 requires clean clothing and footwear, good personal hygiene, and measures to keep hair out of food.

FOODSAFE Level 1 Practice Test (BC) 2026

快速解答

考前须知

常见问题

资料来源

相关测试