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FOODSAFE Level 1 Practice Test (BC) 2026：第4套练习测试

FOODSAFE Level 1 Practice Test (BC) 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
  • 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

    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.

  2. 第2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.

  3. 第3题，共25题

    Can hand sanitizer replace handwashing in a kitchen?
    显示答案

    答案: B. No, it does not replace washing with soap and water

    Hand sanitizer does not remove dirt and grease and does not work as well as soap and water on dirty hands.

  4. 第4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.

  5. 第5题，共25题

    Which is another safe way to thaw food?
    显示答案

    答案: B. Under cold running water

    Cold running water keeps the surface of the food cold while it thaws. Cook it right after thawing.

  6. 第6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.

  7. 第7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.

  8. 第8题，共25题

    Which is a sign of a pest problem?
    显示答案

    答案: A. Droppings or gnawed packages

    Report droppings, gnaw marks, nests or live insects to your supervisor right away.

  9. 第9题，共25题

    A beef steak is cooked to medium-rare. What internal temperature must it reach?
    显示答案

    答案: C. 63°C

    Beef, veal and lamb steaks and roasts are safe at 63°C for medium-rare.

  10. 第10题，共25题

    Which of these is an example of a chemical hazard in food?
    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.

  11. 第11题，共25题

    Where should raw poultry be stored in a refrigerator?
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    答案: D. On the bottom shelf

    Raw poultry goes at the bottom so its juices cannot drip onto other foods.

  12. 第12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.

  13. 第13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.

  14. 第14题，共25题

    Why should food not be tightly covered while it cools?
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    答案: D. A tight cover traps heat and slows cooling

    Leave food loosely covered or uncovered until it is cold, then cover it.

  15. 第15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.

  16. 第16题，共25题

    What should you do with clams or mussels that do not open after cooking?
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    答案: D. Throw them away

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

  17. 第17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.

  18. 第18题，共25题

    When must you wash your hands?
    显示答案

    答案: D. After using the washroom

    Wash after using the washroom, handling raw food, touching your face or hair, taking out garbage, eating, smoking and more.

  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

    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.

  21. 第21题，共25题

    Why should food handlers keep their fingernails short and clean?
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    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.

  22. 第22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.

  23. 第23题，共25题

    What is the safe internal cooking temperature for pork, including chops and ground pork?
    显示答案

    答案: D. 71°C

    Health Canada lists 71°C for pork pieces, whole cuts and ground pork.

  24. 第24题，共25题

    What are the three main types of food hazards?
    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.

  25. 第25题，共25题

    A food handler has a cut on a finger. What should they do?
    显示答案

    答案: A. Cover it with a clean bandage and a glove

    Cuts can carry germs such as Staphylococcus aureus. Cover them and wear a glove.

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