Alberta Food Handler: Alberta food safety law and training

All 16 questions in this test

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

1. When may the health authority suspend a food handling permit?

   1. For unsanitary conditions or any breach, even without a prosecution
   2. Only at the end of the permit's one-year term
   3. Only after a court has convicted the operator of an offence
   4. Only if a customer has become ill and filed a lawsuit

2. Where must a restaurant's food handling permit be kept?

   1. Kept at the owner's home address
   2. Displayed where customers can easily see it
   3. Filed with the restaurant's accountant
   4. Locked away in the manager's office safe

3. Under the Food Regulation's definition, which of these counts as food?

   1. A paper napkin
   2. Ice served in customers' drinks
   3. A prescription drug kept for staff
   4. A cleaning chemical

4. A busy restaurant has 9 food handlers working. What does the Food Regulation require?

   1. Every cook certified, but not the servers
   2. One certificate posted, with nobody certified on site
   3. A certified person reachable by phone off site
   4. A certified manager or supervisor present at the time

5. A food truck operates in several Alberta cities. What does its permit cover?

   1. Only within 50 kilometres of home
   2. Only the city where it was issued
   3. It is valid across the province
   4. Only on the days printed on it

6. Which statement about Alberta food safety certification courses is true?

   1. They are offered only to people over age 25
   2. They are offered only as a printed home test
   3. Only one government office in Edmonton offers them
   4. Many approved providers offer them, in class or online

7. A café has 4 food handlers on shift. Who must hold a food safety certificate under Alberta's Food Regulation?

   1. No one, because there are fewer than ten staff
   2. Every one of the four food handlers on shift
   3. At least one person with care and control of the café
   4. Only the owner, even if the owner is never on the premises

8. A restaurant wants to renovate its kitchen. What must happen first?

   1. The staff must retake their food safety course
   2. The menu must be sent to the city for review
   3. Nothing, as long as the work is done after hours
   4. The plans must be approved by a health inspector

9. A stall at a special event does not need a permit. Do the food handling rules still apply?

   1. Yes, all food handling must still follow the Regulation
   2. Only for stalls that sell food containing meat
   3. Only if a customer complains to the health authority
   4. No, exempt operators may handle food any way they like

10. Who approves the food safety courses that meet section 31 of the Food Regulation?

    1. Any private school that teaches cooking
    2. Each restaurant owner, for their own staff, using their own test
    3. The Canadian Food Inspection Agency only
    4. Alberta's Minister of Primary and Preventative Health Services

11. Which statement about an Alberta food handling permit is correct?

    1. It lasts five years and goes with the building
    2. It never expires once it has been issued
    3. It lasts at most one year and cannot be transferred
    4. It can be sold to the next owner of the business

12. Who is AHS's Food Safety Alberta Certification course mainly intended for?

    1. Delivery drivers who never touch open food
    2. Children in elementary school who are taking cooking classes
    3. Farmers who sell only whole raw vegetables
    4. Owners, managers and supervisors of food businesses

13. What must a person have before operating a commercial food establishment in Alberta?

    1. A valid food handling permit for that establishment
    2. A letter from a satisfied regular customer
    3. A food safety certificate for every cook
    4. A business licence from the federal government

14. Which business is exempt from the Food Regulation's food safety training requirement?

    1. A shop that sells only food that arrives pre-packaged
    2. A sushi counter that prepares raw fish to order
    3. A pizzeria that makes dough and sauce from scratch
    4. A caterer that cooks hot meals for weddings

15. Under Alberta's Food Regulation, who counts as a food handler?

    1. Only the cooks who prepare raw meat and poultry
    2. Anyone who handles food, utensils or equipment
    3. Only staff who hold a certificate
    4. Only the owner of the business

16. Under the Food Code, what is every food establishment operator responsible for?

    1. Writing their own provincial food safety exam
    2. Inspecting the other restaurants in their own neighbourhood
    3. Making sure food handlers can handle food hygienically
    4. Setting the temperature rules for their kitchen