FOODSAFE Level 1 Mock Exam 2

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 are the four steps of manual dishwashing?

   1. Sanitize, wash, rinse, stack
   2. Wash, rinse, sanitize, dry
   3. Rinse, dry, wash, store
   4. Soak, wash, dry, sanitize

2. 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

3. What internal temperature is the usual final cooking temperature in a B.C. food safety plan?

   1. 100°C
   2. 74°C
   3. 63°C
   4. 60°C

4. A customer with a peanut allergy orders a stir-fry. What helps prevent an allergic reaction?

   1. Serving the dish with a glass of milk on the side
   2. Current ingredient lists and staff aware of allergies
   3. Cooking the dish longer to destroy the allergen
   4. Telling the customer to pick out any peanuts

5. 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

6. When should you start timing the cooling of a cooked roast?

   1. When it reaches 74°C
   2. When it reaches 60°C
   3. When it is put in the cooler
   4. When it reaches 20°C

7. What does the regulation require for equipment and food contact surfaces?

   1. They are inspected monthly
   2. They are painted white
   3. They are replaced with new ones every year
   4. They are washed and sanitized

8. 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

9. A cook finds a tray of salad that is contaminated. What does the regulation say?

   1. It may be served if it smells fine
   2. It must not be stored, displayed or sold
   3. It may be sold at a discount
   4. It may be served to staff only

10. In a high-temperature dishwasher, what is the final sanitizing rinse?

    1. 100°C for 1 hour
    2. 60°C for 2 minutes
    3. 82°C for 10 seconds
    4. 43°C for 30 seconds

11. 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

12. What is a critical control point?

    1. The cash register where payments are checked
    2. A step where failure could cause a health hazard
    3. The front door where customers are counted
    4. The office where staff records are kept

13. 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

14. Who must provide the equipment needed to keep the premises sanitary?

    1. The FOODSAFE program
    2. The operator
    3. The landlord's insurer
    4. The health authority

15. A customer leaves an untouched bread basket. May it be served to the next table?

    1. Yes, as long as nobody touched the bread
    2. No, previously served food must not be re-served
    3. Yes, if the basket gets a fresh napkin
    4. Yes, if it is warmed in the oven first

16. How often should cooler and hot-holding temperatures be checked?

    1. Only when food smells off
    2. Once a month
    3. Once a year
    4. At least once a day

17. 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

18. Grilled burgers are ready. Where should you put them?

    1. On the board used for raw patties, wiped dry
    2. On a clean plate, not the raw-meat plate
    3. On the grill-side tray without washing it
    4. Back on the plate that held the raw patties

19. How long should you scrub your hands with soap when washing them?

    1. At least 20 seconds
    2. At least 2 minutes
    3. Until the water runs hot
    4. About 5 seconds

20. Cooked chicken is sliced on the same unwashed board used for raw chicken. What is the risk?

    1. Salmonella can spread to the cooked chicken
    2. Only the flavour of the chicken changes
    3. None, since cooking already killed all germs
    4. Only the board may become stained

21. The owner of a café leaves for the afternoon. What does the regulation require while she is away?

    1. Only pre-packaged food may be sold that day
    2. The café must close until she comes back
    3. At least one employee on site holds FOODSAFE
    4. A health officer must be told in advance by phone

22. Which is a safe way to thaw frozen meat?

    1. In warm water in the sink
    2. In the cooler
    3. On the counter overnight
    4. Next to the hot stove

23. What is the two-stage cooling rule for cooked food?

    1. 60°C to 4°C in 1 hour using the freezer
    2. Room temperature overnight, then into the cooler
    3. 74°C to 20°C in 6 hours, then into the freezer
    4. 60°C to 20°C in 2 hours, then to 4°C in 4 more hours

24. A guest phones to say she got sick after eating at your restaurant. What should be done?

    1. Record it and report it to the health authority
    2. Throw out all the food so there is nothing to test
    3. Ignore it unless several more people call about it
    4. Offer the guest a coupon and tell no one else

25. 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

26. A cook burned her finger. What should she do before handling food?

    1. Keep working without changes
    2. Rinse it under the food tap
    3. Wrap it in a kitchen towel
    4. Treat and cover the burn

27. 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

28. 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

29. 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

30. 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

31. What does Interior Health's three-sink poster say about chlorine bleach and detergent?

    1. Mix them to save time
    2. Do not mix them
    3. Use bleach instead of detergent
    4. Mix them for greasy pots

32. How do you confirm a sanitizer solution is at the right strength?

    1. Taste a drop
    2. Check its colour
    3. Use test strips
    4. Smell the solution

33. How should gravies and soups be reheated?

    1. Heat gently to 50°C on low
    2. Bring to a rolling boil, stirring
    3. Microwave for 30 seconds only
    4. Warm until steam first appears

34. About how many people in Canada get sick from foodborne illness each year?

    1. Over 40 million
    2. About 40,000
    3. About 400,000
    4. Over 4 million

35. 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

36. 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

37. What should be on a label for food stored in the cooler?

    1. The supplier's name and phone number
    2. The menu price
    3. The cook's initials only
    4. Product name and date received

38. 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

39. How is norovirus commonly spread in a restaurant?

    1. By storing canned goods on the highest shelves
    2. By undercooking pork chops and pork ribs
    3. By a sick person handling food, water or ice
    4. By keeping soup in the steam table above 60°C

40. 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

41. What does HACCP stand for?

    1. Hazard Analysis Critical Control Points
    2. Health and Cleaning Code of Practice
    3. Hot Air Cooking Control Procedure
    4. Hygiene Audit for Cooks and Chefs Program

42. 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

43. How long can cooked leftovers safely sit at room temperature?

    1. Up to 4 hours
    2. No more than 2 hours
    3. Up to 6 hours
    4. Until the end of the shift

44. 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

45. When must a food handler wash their hands?

    1. Only at the start of a shift
    2. Only after a meal break
    3. Only before going home
    4. After handling raw meat

46. 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

47. What is potentially hazardous food?

    1. Food that can support the growth of germs or toxins
    2. Food packed in glass jars that could break
    3. Food that contains spices strong enough to burn
    4. Any food sold after its best-before date has passed

48. At what temperature must hot food be held?

    1. 40°C or hotter
    2. Any warm temperature
    3. 60°C or hotter
    4. 50°C or hotter

49. How long can raw ground meat be kept in a cooler at 4°C or lower?

    1. 1 to 2 weeks
    2. 5 to 7 days
    3. 1 to 2 days
    4. 1 month

50. During a boil water advisory, how long must tap water used for drinks be boiled?

    1. No boiling if a filter jug is used
    2. Until bubbles first appear at the bottom
    3. Five seconds in an automatic kettle
    4. A rapid boil for at least one minute