Is this course the same as a food handler certificate?

No. Provinces such as Ontario, Alberta and British Columbia require certification from an approved program, for example FOODSAFE in B.C. or a course from an Ontario public health unit. This course is background knowledge only and does not replace that certificate.

How long can cooked food sit out?

Health Canada says to throw away cooked food left at room temperature for more than two hours.

这份证书是否经过认证或获得官方认可？

不是。这是一份私人颁发的结业证书，仅用于知识学习。它未获得任何政府、执照发放机构、监管机构或教育机构的认可、认证或批准，也不能替代法律要求的任何执照、资格证书或培训。

Safe Food Handling Basics Course 2026

第1题，共25题

Health Canada says to wash your hands with warm, soapy water for at least how long?

5 seconds
20 seconds
10 seconds
2 minutes

显示答案

答案: B. 20 seconds

Health Canada's food safety advice is to wash hands with warm, soapy water for at least 20 seconds.

第2题，共25题

You have just trimmed raw chicken. Your next job is to plate a green salad. What must you do in between?

Rinse your hands quickly under cold water
Wash your hands with soap and water
Put on gloves over unwashed hands
Wipe your hands on your apron

显示答案

答案: B. Wash your hands with soap and water

Wash your hands before and after handling raw meat, poultry, fish or seafood so germs do not spread to ready-to-eat food.

第3题，共25题

Why should a kitchen use one cutting board for produce and a different one for raw meat?

To stop germs on raw meat reaching food that is not cooked
So the vegetables do not pick up the colour or smell of meat
Because food inspectors count the boards in each kitchen
Because a single board wears out twice as quickly

显示答案

答案: A. To stop germs on raw meat reaching food that is not cooked

Health Canada advises separate cutting boards for produce and for raw meat, poultry, fish and seafood to prevent cross-contamination.

第4题，共25题

A delivery of raw ground beef arrives. Where in the fridge is the safest place for it?

In the door shelf, so it cools down more quickly
In a sealed container on the bottom shelf
On the top shelf, so it is easy to see
Next to the salads, so it stays cold

显示答案

答案: B. In a sealed container on the bottom shelf

Store raw meat, poultry, fish and seafood in sealed containers on the bottom shelf so raw juices cannot drip onto other food.

第5题，共25题

Which food should be stored above raw food in a cooler?

Raw pork chops
Raw ground beef
Ready-to-eat sandwiches
Raw chicken thighs on a tray

显示答案

答案: C. Ready-to-eat sandwiches

Cooked and ready-to-eat foods are stored above raw foods so drips from raw food cannot land on them.

第6题，共25题

How does Health Canada say fresh produce should be washed?

Soaked in a full sink of water
With dish soap and a sponge
Only if it looks dirty
Under running water

显示答案

答案: D. Under running water

Wash produce under running water rather than soaking it in a sink, and use a vegetable brush on firm skins.

第7题，共25题

What is the temperature danger zone, where bacteria grow quickly?

Between 0°C and 4°C
Between -18°C and 0°C
Between 60°C and 74°C
Between 4°C and 60°C

显示答案

答案: D. Between 4°C and 60°C

Health Canada describes the danger zone as between 4°C and 60°C. Keep cold food cold and hot food hot.

第8题，共25题

What temperature should a refrigerator be set at?

0°C exactly
4°C or lower
8°C or lower
10°C or lower

显示答案

答案: B. 4°C or lower

Health Canada says to set the refrigerator at 4°C or lower.

第9题，共25题

What temperature should a freezer be set at?

0°C or lower
-10°C or lower
-18°C or lower
-5°C or lower

显示答案

答案: C. -18°C or lower

Health Canada says to set the freezer at -18°C or lower.

第10题，共25题

Soup is being kept hot for service. At what temperature should it be held?

60°C or hotter
50°C or hotter
40°C or hotter
Any temperature, if it is stirred

显示答案

答案: A. 60°C or hotter

Hot food should be kept at or above 60°C so it stays out of the danger zone.

第11题，共25题

A frozen roast must be thawed for tomorrow. Which method is safe?

In the refrigerator
On the counter overnight
In a sink of hot water
On a shelf beside the oven

显示答案

答案: A. In the refrigerator

Thaw food in the refrigerator, in cold water or in the microwave, never at room temperature.

第12题，共25题

A tray of cooked pasta was left on the counter for more than two hours. What does Health Canada advise?

Put it in the fridge now
Reheat it and serve it
Smell it to decide
Throw it away

显示答案

答案: D. Throw it away

Health Canada says to throw away any cooked food left at room temperature for more than two hours.

第13题，共25题

To what internal temperature should leftovers be reheated?

60°C
65°C
74°C
71°C

显示答案

答案: C. 74°C

Health Canada's safe internal temperature for reheated leftovers is 74°C, checked with a food thermometer.

第14题，共25题

What safe internal temperature does Health Canada give for ground chicken or ground turkey?

63°C
74°C
71°C
82°C

显示答案

答案: B. 74°C

Ground poultry, poultry pieces and stuffing must reach 74°C. Whole birds must reach 82°C.

第15题，共25题

You are checking a chicken leg with a probe thermometer. Where should the tip go?

Right against the bone in the middle
Into the thickest part, not touching the bone
Just under the skin at the thin end of the leg
Into the juices that collect in the bottom of the pan

显示答案

答案: B. Into the thickest part, not touching the bone

Insert the probe through the thickest part of the food to the centre, without touching bone, for an accurate reading.

第16题，共25题

A container of cooked rice smells fine, but you are not sure how long it has been stored. What should you do?

Mix it with fresh rice
Serve it, because it smells fine
Throw it out
Taste a little to check it

显示答案

答案: C. Throw it out

You cannot tell if food is unsafe by its smell or taste. Health Canada's rule is "When in doubt, throw it out."

第17题，共25题

Health Canada names several groups at higher risk from foodborne illness. Which one is on its list?

Healthy teenagers
Office workers aged 30 to 50
Young athletes
Adults over sixty

显示答案

答案: D. Adults over sixty

Higher-risk groups include children under five, adults over sixty, pregnant women and people with a weakened immune system.

第18题，共25题

Which of these is one of Canada's priority food allergens?

Mustard
Rice
Carrots
Chicken

显示答案

答案: A. Mustard

Health Canada's priority allergens are eggs, milk, mustard, peanuts, crustaceans and molluscs, fish, sesame seeds, soy, sulphites, tree nuts, and wheat and triticale.

第19题，共25题

A diner's lips and throat start to swell and they are gasping for breath after eating. What should you do first?

Wait to see if it passes
Call 911 right away
Give them a glass of water
Ask them to lie down and rest

显示答案

答案: B. Call 911 right away

Swelling and trouble breathing can be anaphylaxis, a life-threatening reaction. Call 911 immediately.

第20题，共25题

A customer having an allergic reaction uses their epinephrine auto-injector and soon feels better. What is still needed?

Care in hospital
Nothing, the danger has passed
A glass of milk to settle the stomach
Only some rest at the table

显示答案

答案: A. Care in hospital

An epinephrine auto-injector is only a short-term treatment, so the person should still go to hospital even if they seem better.

第21题，共25题

Under B.C.'s Food Premises Regulation, who must an operator keep from handling food?

Any worker who has not finished their first full week of shifts
A person suspected of having a disease spread through food
A person who has not eaten breakfast
Any worker under 18 years old

显示答案

答案: B. A person suspected of having a disease spread through food

Section 22 says an operator must not let a person suspected of having or carrying a disease communicable through food handle food or food contact surfaces.

第22题，共25题

A cook has an open boil on one hand. What does public health guidance in Ontario say?

They should not handle food
They may handle food only on slow days
They should cover it with hand cream
They may cook if they wash more often

显示答案

答案: A. They should not handle food

Wellington-Dufferin-Guelph Public Health says employees who are ill or have cuts, boils or abrasions (scrapes) on their hands should not handle food.

第23题，共25题

In Ontario, when must a food service premise have at least one certified food handler or supervisor on site?

At all times while it is operating
Only when more than ten staff work
Only during the lunch rush
Only when an inspector visits

显示答案

答案: A. At all times while it is operating

Since July 1, 2018, Ontario Regulation 493/17 has required at least one certified food handler or supervisor on site at all times while the premise operates.

第24题，共25题

In Alberta, how many food handlers working on site, counting serving staff, means a certified person must be at the facility?

Four or more
Five or more
Three or more
Six or more

显示答案

答案: D. Six or more

Alberta Health Services says that when six or more food handlers, including serving staff, are working, a certified person must be at the facility.

第25题，共25题

Under B.C.'s Food Premises Regulation, what is needed when the operator of a food service business is away?

A health officer must be called in to supervise
A staff member with FOODSAFE or an equivalent must be there
Only pre-packaged food may be sold
The business must close its doors until the operator returns

显示答案

答案: B. A staff member with FOODSAFE or an equivalent must be there

Section 10 requires the operator to hold a FOODSAFE certificate or equivalent, and an employee with one must be present when the operator is absent.

Safe Food Handling Basics Course 2026

快速解答

你将学到什么

考前须知

常见问题

资料来源

相关测试