FOODSAFE Level 1 Mock Exam 1

All 50 questions in this test

Every question and its answer choices. The correct answers and explanations appear when you take the test above.

1. What does FIFO mean for stock rotation?

   1. Freeze it, fry it once
   2. Fresh items first only
   3. Final inspection, final order
   4. First in, first out

2. At what temperature must frozen food be stored, displayed or transported?

   1. 0°C or colder, in any freezer
   2. 4°C or colder
   3. −18°C or colder
   4. −5°C or colder

3. Where should chemicals be kept in relation to food?

   1. Below, away and separate from food
   2. Above the food, so spills are seen
   3. In the cooler to keep them stable
   4. Beside the food on the same shelf

4. What is a sign of pests that should cause you to refuse a delivery?

   1. A late delivery truck
   2. Cold boxes
   3. A new supplier label
   4. Cockroach casings in the boxes

5. Under the regulation, who counts as an operator of food premises?

   1. A manager, the owner or the lessor
   2. Only the person named on the business licence
   3. Only someone who holds FOODSAFE Level 2
   4. Only the head cook on each shift

6. Which of these is named as a pest in the Food Premises Regulation?

   1. Cockroaches
   2. Butterflies
   3. Houseplants
   4. Spiders' webs

7. What must an operator ensure about all food on the premises?

   1. It is protected from contamination
   2. It is labelled with a menu price
   3. It is sold within 24 hours of being delivered
   4. It is grown in British Columbia

8. A low-temperature dishwasher sanitizes with chlorine. What strength should its sanitizing cycle reach?

   1. 5,000 ppm
   2. 500 ppm
   3. 5 ppm
   4. 50 ppm

9. What is cross-contamination?

   1. Serving hot and cold food on one plate
   2. Mixing two kinds of sauce in one pot
   3. Germs spreading from one food or surface to another
   4. Cooking two dishes in the same oven at once

10. How many handwashing stations must a food premises have?

    1. Enough, placed for easy access by all staff
    2. None, if staff carry hand sanitizer bottles
    3. One for every ten seats in the dining room
    4. Exactly one, located in the staff washroom

11. What causes paralytic shellfish poisoning (red tide)?

    1. Eating mussels, clams or other bivalves
    2. Eating undercooked ground beef
    3. Eating cooked rice left out overnight
    4. Drinking unpasteurized apple cider

12. What is a critical limit?

    1. A standard that must be met at a critical step
    2. The longest shift a cook is allowed to work
    3. The greatest number of customers allowed at once
    4. The highest price allowed for a menu item

13. How often must employees wash their hands?

    1. Only at times when the hands look visibly dirty
    2. As often as needed to prevent contamination
    3. Once, at the very start of each work shift
    4. Every four hours, when a kitchen timer rings

14. A process-based food safety plan groups menu items by what?

    1. Their colour
    2. How they are prepared
    3. Their supplier
    4. Their menu price and portion size

15. How can a cook tell if a hamburger patty is safely cooked?

    1. Check its temperature with a food thermometer
    2. Press it to see if the juices run clear
    3. Check that the inside has turned brown
    4. Time it at five minutes on each side

16. Where is smoking forbidden in food premises?

    1. Only during the busy lunch and dinner rush
    2. Anywhere food is prepared, dispensed or stored
    3. Only beside the deep fryer and the open grill
    4. Only where customers can see the employees

17. How high off the floor should stored food be kept?

    1. At least 2 cm (1 inch) above the floor
    2. At least 15 cm (6 inches)
    3. Floor storage is fine
    4. At least 1 metre

18. Why are ground beef and mechanically tenderized beef more likely to cause E. coli illness than a whole steak?

    1. Ground meat is usually bought from unapproved sources
    2. Surface bacteria get moved inside the meat
    3. Ground meat cannot be refrigerated safely
    4. Ground meat is always from older animals

19. Where should you place the thermometer to check a roast?

    1. In the pan juices beside the roast
    2. In the thickest part, not touching bone
    3. Against the bone, where it is hottest
    4. Just under the surface of the meat

20. How should washed and sanitized dishes be dried?

    1. Stacked while still wet
    2. Air dry on a clean surface
    3. Wiped dry with a clean cloth tea towel
    4. With a staff apron

21. A guest vomits on the restaurant floor. What bleach solution is used to disinfect the area?

    1. A fresh 1:50 solution, about 1,000 ppm
    2. Undiluted bleach mixed with ammonia
    3. A 1:5,000 solution, about 10 ppm
    4. Plain hot water and dish soap

22. Why should auto shut-off kettles not be used during a boil water advisory?

    1. They do not boil water for a full minute
    2. They boil the water too long
    3. They make the water taste of metal
    4. They use too much electricity

23. What should happen to a worker who is ill but able to work?

    1. Assign non-food duties or exclude them from work
    2. Let them prepare cold food but not hot food
    3. Let them cook if they wash hands more often
    4. Let them work only on the cash register and grill

24. In what order should a mixed delivery be put away?

    1. Chilled hazardous foods, frozen, produce, then dry goods
    2. Dry goods first, since they are the heaviest boxes to move
    3. Whatever is closest to the door first, to save some time
    4. Frozen foods last, since they stay cold the longest of all

25. How should pesticides used at a food premises be stored?

    1. On the shelf above the food prep table
    2. In clean, rinsed food containers to save space
    3. Mixed with cleaning products in one bucket
    4. In their original labelled containers, in a set area

26. A kitchen's only hand sink stops draining. What must the operator do?

    1. Wait until the weekly cleaning day
    2. Report it at the next annual inspection
    3. Notify a health officer immediately
    4. Have staff use the food prep sink

27. What is the safest way to use cutting boards?

    1. Raw meat first, then vegetables on the same board
    2. One for raw meat, another for ready-to-eat food
    3. Any board, as long as it is made of plastic
    4. One board for everything, wiped with a dry cloth

28. Which foods are linked to Listeria?

    1. Soft cheeses and prepared meats
    2. Boiled rice served hot
    3. Hard candy and crackers
    4. Fresh-squeezed lemon juice

29. Which of these is a potentially hazardous food?

    1. Cooked rice
    2. Uncooked dry pasta
    3. Unopened canned soup
    4. Plain table sugar

30. Soup in a steam table is found at 50°C, and has been for about 3 hours. What should happen?

    1. Reheat it to 60°C and keep serving
    2. Move it to the cooler for tomorrow
    3. Discard it
    4. Stir it and check again in an hour

31. What is the rule for reheating leftovers for hot holding?

    1. Reach 50°C within 1 hour
    2. Reach 60°C within 4 hours
    3. Reach 74°C within 2 hours
    4. Reach 100°C within 6 hours

32. When heating food in a microwave, what helps it heat evenly?

    1. Heat it uncovered and serve at once
    2. Cover, stir halfway and let it stand
    3. Leave the food in one large block
    4. Use the highest power without stirring

33. A thermometer reads 101°C in boiling water at sea level. What does that mean?

    1. It reads 1°C too low
    2. It is perfectly accurate
    3. It reads 1°C too high
    4. It must be used only for cold food

34. A delivery of chilled chicken arrives at 8°C. What should you do?

    1. Accept it and cook it today
    2. Accept it if the box is sealed
    3. Accept it and freeze it
    4. Reject it

35. Under B.C.'s Food Premises Regulation, who must hold a FOODSAFE certificate or its equivalent?

    1. Every operator of a food service establishment
    2. Every server who carries plates to tables
    3. Only head chefs in restaurants with liquor licences
    4. Only staff who handle raw meat or seafood

36. What must a sanitation plan say about pesticides?

    1. Only the price paid for each product
    2. Which ones are used, for what, and how they are stored
    3. Only the name of the pest control company
    4. Nothing; pesticides are not part of the plan

37. Which method helps a large pot of soup cool quickly?

    1. Divide it into shallow containers
    2. Add a lid and wait until morning
    3. Put the full pot in the cooler
    4. Leave it covered on the stove to cool slowly

38. What is the first step before washing your hands?

    1. Dry your hands
    2. Remove rings and jewelry
    3. Apply alcohol hand sanitizer first
    4. Put on gloves

39. What is the first step in writing a food safety plan?

    1. Hire a second cook for the night shift
    2. Buy all-new kitchen equipment
    3. Set the prices for the menu
    4. List the menu's potentially hazardous foods

40. Which requirement applies to the construction of food premises?

    1. They must hold a liquor licence before opening
    2. They must be next to a parking lot
    3. They must be separate from living quarters
    4. They must have a window for every station

41. The delivery truck has mouse droppings in the back. What should you do with the shipment?

    1. Accept it and wipe down each box
    2. Accept only sealed cans from that truck
    3. Reject the shipment
    4. Accept it and call pest control later

42. What must a written sanitation plan identify?

    1. Cleaners and sanitizers used, with their strengths
    2. The brand and colour of uniforms staff must wear
    3. The prices paid for each cleaning product
    4. The names and phone numbers of regular customers

43. Using a quat (quaternary ammonium) sanitizer at 200 ppm, how long must dishes stay submerged?

    1. No time is needed
    2. At least 30 seconds
    3. At least 2 seconds
    4. At least 10 minutes

44. Under the regulation, which of these counts as contaminating food?

    1. Serving food on a chilled salad plate
    2. Cutting food into small, even pieces
    3. Adding extra salt to a pot of soup
    4. Letting a pest or a poison get into it

45. A cook had norovirus. When may she go back to handling food?

    1. 2 days after she is better
    2. Right away if she wears gloves
    3. After 12 hours without diarrhea
    4. As soon as vomiting stops

46. A container of leftover chili looks and smells fine but its age is unknown. What should you do?

    1. Keep it for staff meals only
    2. Throw it out
    3. Taste a small spoonful first
    4. Serve it after reheating to 60°C

47. At what temperatures must potentially hazardous food be stored or displayed?

    1. 10°C or colder, or 50°C or hotter
    2. 4°C or colder, or 60°C or hotter
    3. 8°C or colder, or 55°C or hotter
    4. Room temperature, if covered

48. Which is a construction requirement for food premises?

    1. Unsealed wooden counters for food preparation
    2. Large windows in every food storage room
    3. Carpet on the kitchen floor to reduce noise
    4. Ventilation that prevents grease and steam build-up

49. For manual dishwashing with chlorine, what strength and time are used?

    1. 1,000 ppm for at least 10 minutes
    2. 50 ppm for at least 2 seconds
    3. 100 ppm for at least 10 seconds
    4. 10 ppm for at least 1 second

50. During a power outage, about how long will a full, closed freezer keep food frozen?

    1. About 2 hours
    2. About 2 days
    3. About a week
    4. About 6 hours