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FOODSAFE Level 1 Practice Test (BC) 2026：第3套练习测试

FOODSAFE Level 1 Practice Test (BC) 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
  • 不列颠哥伦比亚省
  • 113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

    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.

  3. 第3题，共25题

    What internal temperature must frozen raw breaded chicken nuggets or strips reach?
    显示答案

    答案: B. 74°C

    These products are raw inside. Cook them to 74°C, even if they look browned.

  4. 第4题，共25题

    What internal temperature must a whole game bird, such as a duck or pheasant, reach?
    显示答案

    答案: B. 82°C

    Like a whole chicken or turkey, a whole game bird must reach 82°C.

  5. 第5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.

  6. 第6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.

  7. 第7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.

  8. 第8题，共25题

    You just handled raw chicken and now need to slice tomatoes. What should you do first?
    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.

  9. 第9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.

  10. 第10题，共25题

    How should stored food be protected?
    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.

  11. 第11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.

  12. 第12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.

  13. 第13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.

  14. 第14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.

  15. 第15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.

  16. 第16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.

  17. 第17题，共25题

    Undercooked ground beef is often linked to which germ?
    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.

  18. 第18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.

  19. 第19题，共25题

    Where should you insert a probe thermometer in a roast?
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    显示答案

    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.

  20. 第20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.

  21. 第21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.

  22. 第22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.

  23. 第23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.

  24. 第24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.

  25. 第25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.

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