Alberta Food Handler Practice Test – Printable Questions and Answers

50 Alberta food safety practice questions on temperatures, cooking, cooling, hygiene, cleaning and the Food Regulation, with a separate answer key. Print or save as a PDF. Free.

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This sheet gives you 50 Alberta food safety questions to work through on paper, mixed across all ten of our topics: food safety law and training, foodborne illness, temperature control, thawing, cooking, cooling and reheating, receiving and storage, preventing contamination and allergens, personal hygiene, cleaning and sanitizing, pests and premises, and special events and home-prepared food.

Every question is written from Alberta's Food Regulation and the Government of Alberta's Food Retail and Foodservices Code, and the answer key on the last pages explains each answer. Recognized course providers set their own exams, so check your provider's pass mark; a score of 35 out of 50 is our 70 per cent practice target. Print the sheet, or choose Save as PDF to keep it on your phone.

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1.Which is a safe way to thaw frozen raw chicken under the Food Code?
1. In the sun on the back step of the kitchen
2. In the refrigerator at 4 °C or colder
3. On the counter overnight at room temperature
4. In a sink of warm, still water for the day
2.What must be marked on potentially hazardous food held at room temperature for service?
1. The time it was removed from temperature control
2. The price per portion shown to the customer
3. The date the ingredients were first delivered
4. The name of the cook who prepared it earlier that day
3.How can staff check that a dishwasher's chemical sanitizer is at the right strength?
1. Look at the colour of the dishes
2. Smell the water after each cycle to judge its strength
3. Use sanitizer test strips and keep records
4. Taste a drop of the rinse water
4.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
5.How must self-serve ketchup be offered at a temporary food stall?
1. In a cup that customers can dip their food into
2. In an open bowl, with one shared spoon for every customer
3. In a squeeze or pump container, or one with a self-closing lid
4. In a jar with the lid placed beside it on the table
6.How long must seafood tags be kept after the product is used?
1. At least 30 days
2. At least 90 days
3. At least 7 days
4. Until the end of the shift
7.How does the Food Regulation define a low-risk food?
1. One whose pH or water activity generally will not support germ growth
2. One that is sold at a price below five dollars per item
3. One that has been cooked at least once, no matter what its ingredients are
4. One that is kept in the refrigerator for less than a week
8.Who should eradicate an uncontrolled pest problem using chemicals?
1. The head cook during service
2. A certified pest control operator
3. The newest employee on shift
4. A customer who offers to help
9.How must waste water from a temporary food stall be handled?
1. Left in an open bucket for the cleaners
2. Collected and disposed of in a sanitary way
3. Used again to rinse the cooking pots
4. Poured onto the grass behind the stall at closing time
10.What should anyone entering a food preparation area wear on their head?
1. Nothing at all, as long as their hair is short
2. A hair restraint such as a hat or hair net
3. A cap only during the lunch rush
4. A headband only when serving
11.If thawed parts of food rise above 4 °C, what is the maximum total time allowed above 4 °C?
1. 2 days, if it is stored in a sealed bag
2. 8 hours, as long as the food is fully cooked before serving
3. There is no limit if the food is cooked
4. 4 hours, including preparation and cooling
12.At what temperature must seafood be stored under the Food Code?
1. 10 °C
2. 3.3 °C
3. 7 °C
4. 5 °C
13.What must a commercial food establishment's written sanitation procedures include?
1. Every cleaning and sanitizing agent used, with its concentration
2. The brand names of all the food products that the kitchen buys
3. The work schedule and wages of each employee
4. A map of the dining room and seating plan
14.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
15.What does the Food Code say about raw and ready-to-eat foods?
1. Raw or unprocessed food is kept separate from ready-to-eat food
2. They may share a cutting board if it is wiped with a dry cloth
3. They should be mixed together to save space in the cooler
4. They may touch as long as both are eaten the same day
16.Ice was used to chill the outside of drink cans in a cooler. May it be added to a drink?
1. Yes, if it was made from tap water
2. Yes, if it is scooped with a clean glass
3. Yes, if the cans were sealed the whole time
4. No, ice used for chilling containers is not food
17.Why does the Food Code require seafood to be kept at 3.3 °C or colder?
1. To make the seafood easier to fillet
2. To keep the seafood from losing its bright natural colour
3. To stop the ice around it from melting
4. To prevent growth and toxin production by C. botulinum
18.What must food handling areas be separated from in a commercial food establishment?
1. Living quarters and incompatible activities
2. The parking lot and the street
3. The office where staff do payroll
4. The dining room where the guests sit to eat
19.Which food may NOT be served at a community organization function?
1. Unpasteurized milk
2. Baked ham
3. Homemade cookies
4. Mashed potatoes
20.A server wakes up with vomiting and diarrhea. What should happen?
1. She can work if she washes her hands more often
2. She can work if she takes medicine before her shift
3. She can work if she wears gloves for the whole shift
4. She must tell her manager and stay away from food handling
21.If a cook thaws food in water, how must it be done?
1. In the dishwasher on a short warm cycle
2. Completely submerged under cold running water
3. Half covered in a bowl of hot water straight from the tap
4. In a bucket of still water left overnight
22.Who may approve storage temperatures different from 4 °C and 60 °C for high-risk food?
1. An executive officer (health inspector)
2. Any customer who asks
3. The cook who is on shift at the time
4. The food supplier
23.What strength of quaternary ammonium sanitizer does the Food Code allow in a three-compartment sink?
1. Exactly 25 mg/L, at 10 °C or more
2. Any strength the staff prefer to use
3. At least 1,000 mg/L, at room temperature
4. Not higher than 200 mg/L, at 45 °C or more
24.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
25.Which food is NOT on the Food Code's list of priority allergens?
1. Soy
2. Carrots
3. Wheat
4. Mustard
26.How long should invoices and lot codes for delivered food be kept?
1. 1 year
2. 90 days
3. 7 days
4. 30 days
27.Which unpasteurized product does the Food Code list as high-risk?
1. Hard candy
2. Apple cider
3. Dry pasta
4. Table salt
28.How far from food handling areas must an electric insect killer be placed?
1. Directly above the prep table
2. At least 20 metres away
3. At least 2 metres
4. At least 30 centimetres
29.What utensils should a temporary food stall give to its customers?
1. Single-service utensils, unless another option is approved
2. Utensils that customers bring from home
3. Metal forks rinsed in a bucket between customers
4. Wooden spoons washed once at the end of each day of the event
30.Which extra handwashing step does the Food Code recommend, especially after using the washroom?
1. Rub the hands with flour to absorb the moisture
2. Dry the hands on a shared cloth towel that is always kept beside the sink
3. Rinse the hands in the dish sanitizer instead of soap
4. Use a nailbrush and clean between the fingers and at the fingertips
31.A casserole contains chicken, eggs and cheese. To what temperature must it be cooked?
1. 63 °C for at least 15 seconds
2. 54 °C for at least 1 hour
3. 60 °C for at least 2 minutes
4. 74 °C for at least 15 seconds
32.Food Code temperatures refer to which temperature of the food?
1. The surface temperature of the container
2. The internal temperature, unless the food is frozen
3. The temperature of the air inside the fridge or freezer
4. The temperature shown on the oven dial
33.How often must a deli slicer used all day at room temperature be cleaned and sanitized?
1. At least every four hours
2. Once at the end of the day
3. Once a week on Mondays
4. Only when it looks dirty
34.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
35.A cook tastes a sauce with a spoon. What must happen before the spoon is used again?
1. It can be rinsed in the sauce pot
2. It must be cleaned and sanitized
3. It can be wiped on a clean apron
4. It can be used again by the same cook
36.Which delivered item should be rejected?
1. A bag of flour with a clear best-before date
2. A case of milk delivered cold at 3 °C
3. A box of crackers with its label facing up
4. A can that is badly dented or bulging
37.Under the Food Regulation, which is an example of contamination?
1. A sandwich that has been cut into four pieces
2. Soup served in a large bowl
3. Insect parts found in a bag of flour
4. Bread placed in a paper bag
38.What does the Food Regulation require about pests in a commercial food establishment?
1. Pest control is needed only once every five years
2. A few insects are allowed as long as they stay outside the kitchen area
3. It must be kept free of pests and conditions that attract them
4. Pests only matter if an inspector sees them on a visit
39.A café wants to buy a neighbour's homemade jam to sell at its counter. Is this allowed?
1. No, low-risk home-prepared food may not be resold
2. Yes, if the jam jars are properly sealed
3. Yes, as long as the café adds its own label to each jar
4. Yes, if the jam is kept in the fridge
40.Under the Food Code, which situation means a worker is generally considered to have a communicable disease?
1. Feeling tired after a double shift
2. Having a mild sunburn from spending the weekend at the lake
3. Having a seasonal pollen allergy
4. Living with someone diagnosed with a communicable disease
41.What is the best way to speed the cooling of a large batch of rice?
1. Put the full hot pot in the back of the fridge
2. Leave it covered in one deep stockpot
3. Wrap the pot in towels to hold the heat
4. Divide it into smaller, shallower containers
42.Frozen foods must be kept at or below what temperature to stay safe?
1. 10 °C
2. 4 °C
3. 7 °C
4. 0 °C
43.What chlorine strength does the Food Code give for sanitizing dishes by hand?
1. Any strength, as long as it smells of bleach
2. 100 to 200 mg/L for at least 2 minutes
3. 5 to 10 mg/L for at least 10 seconds
4. 500 to 1,000 mg/L for a quick dip
44.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
45.How should a cloth used to wipe food-contact surfaces be handled?
1. Used to dry clean dishes after they have been sanitized
2. Left on the counter to dry between each wipe of the day
3. Kept in an apron pocket and used for every job in the kitchen all day
4. Kept in sanitizing solution between uses, never for raw meat spills
46.Under the Food Code, where should toxic substances such as cleaners be kept?
1. In the walk-in cooler beside the dairy products
2. In a compartment separate from food, surfaces and utensils
3. On the same shelf as the dry goods, as long as the lids are on
4. Under the sink where food is washed and prepared
47.Which bacterium does the Food Code warn can multiply in meat, poultry or gravy held just below hot-holding temperature?
1. Lactobacillus acidophilus
2. Saccharomyces cerevisiae
3. Streptococcus thermophilus
4. Clostridium perfringens
48.When may a customer's dog be on a restaurant's patio?
1. When it does not pass through an indoor food area and is restrained
2. Whenever the owner promises it will behave well
3. Only if the dog is smaller than a certain weight limit
4. Only on weekends, when the patio is less busy
49.How large must a stall's waste water holding tank be?
1. Any size, if it is emptied every day
2. At least 50% of the potable water supply
3. Exactly the same size as one jug of water
4. At least 110% of the potable water supply
50.Which is a legal duty of every food handler under Alberta's Food Regulation?
1. Wear a hat outside the kitchen
2. Wear gloves for every task
3. Wear clean clothing and footwear
4. Wear a uniform with a name tag on it

Answer key with explanations

1. B — In the refrigerator at 4 °C or colder
Food may be thawed in the refrigerator at 4 °C or less, completely under cold running water, as part of cooking or in a microwave.
Thawing, cooking, cooling and reheating · Based on: Alberta food safety law (Oct 2026), Ch. 4 Thawing, cooking, cooling and reheating, Food Code s. 3.3.2 (b)
2. A — The time it was removed from temperature control
Food held without temperature control must be marked with the time it was removed from temperature control, so it can be discarded after 2 hours.
Temperature control · Based on: Alberta food safety law (Oct 2026), Ch. 3 Temperature control, Food Code s. 3.3.8 (b)
3. C — Use sanitizer test strips and keep records
Operators should check water temperatures and sanitizer concentration often with test kits or strips kept near the dishwasher, and keep records.
Cleaning and sanitizing · Based on: Alberta food safety law (Oct 2026), Ch. 8 Cleaning and sanitizing, Food Code s. 4.2.6 (e), (f)
4. A — A valid food handling permit for that establishment
No one may operate a food establishment without a valid permit that identifies the establishment as approved by the regional health authority (Alberta Health Services).
Alberta food safety law and training · Based on: Alberta food safety law (Oct 2026), Ch. 1 Food safety law and training, Food Regulation s. 3 (1)
5. C — In a squeeze or pump container, or one with a self-closing lid
Self-serve condiments must be dispensed from a squeeze or pump container or a container with a self-closing lid to protect them from contamination.
Preventing contamination and allergens · Based on: Alberta food safety law (Oct 2026), Ch. 6 Preventing contamination and allergens, Food Regulation s. 42 (f)
6. B — At least 90 days
Seafood tags should be retained for a minimum of 90 days after use, so the product can be traced if illness or a recall occurs.
Receiving and storing food · Based on: Alberta food safety law (Oct 2026), Ch. 5 Receiving and storing food, Food Code s. 3.2.2.2 (d)
7. A — One whose pH or water activity generally will not support germ growth
Low-risk food has a pH or water activity that generally, without temperature control, will not support the growth of disease-causing micro-organisms or their toxins.
Foodborne illness and high-risk foods · Based on: Alberta food safety law (Oct 2026), Ch. 2 Foodborne illness and high-risk foods, Food Regulation s. 1 (x), (y)
8. B — A certified pest control operator
Eradication of uncontrolled pests should be carried out by a certified pest control operator using approved chemicals, with integrated pest management encouraged.
Pests, premises and equipment · Based on: Alberta food safety law (Oct 2026), Ch. 9 Pests, premises and equipment, Food Code s. 4.3.2 (d)
9. B — Collected and disposed of in a sanitary way
A temporary food establishment needs a waste water system that allows sanitary disposal and prevents waste water from being dumped on the ground.
Special events, community functions and home food · Based on: Alberta food safety law (Oct 2026), Ch. 10 Special events, community functions and home food, Food Regulation s. 41 (1) (g)
10. B — A hair restraint such as a hat or hair net
Anyone in a food preparation or storage area should wear a hair restraint such as a clean hat or hair net, and beard nets where required.
Personal hygiene and illness · Based on: Alberta food safety law (Oct 2026), Ch. 7 Personal hygiene and illness, Food Code s. 5.4
11. D — 4 hours, including preparation and cooling
The total time above 4 °C, including preparation time or time to cool back below 4 °C, must not exceed 4 hours.
Thawing, cooking, cooling and reheating · Based on: Alberta food safety law (Oct 2026), Ch. 4 Thawing, cooking, cooling and reheating, Food Code s. 3.3.2 (c)
12. B — 3.3 °C
All potentially hazardous food is stored at 4 °C or less, and seafood at the lower temperature of 3.3 °C.
Temperature control · Based on: Alberta food safety law (Oct 2026), Ch. 3 Temperature control, Food Code s. 3.3.3
13. A — Every cleaning and sanitizing agent used, with its concentration
Written procedures must cover cleaning and sanitizing requirements, including equipment not washed in a dishwasher, and list all cleaning and sanitizing agents with their concentrations and uses.
Cleaning and sanitizing · Based on: Alberta food safety law (Oct 2026), Ch. 8 Cleaning and sanitizing, Food Regulation s. 29 (2)
14. C — At least one person with care and control of the café
With 5 or fewer food handlers working, the operator must ensure at least one individual who has care and control of the establishment holds a Minister-approved certificate.
Alberta food safety law and training · Based on: Alberta food safety law (Oct 2026), Ch. 1 Food safety law and training, Food Regulation s. 31 (1)
15. A — Raw or unprocessed food is kept separate from ready-to-eat food
Raw or unprocessed food must be kept separate from ready-to-eat foods to prevent germs from moving to food that will not be cooked again.
Preventing contamination and allergens · Based on: Alberta food safety law (Oct 2026), Ch. 6 Preventing contamination and allergens, Food Code s. 3.5.1 (d)
16. D — No, ice used for chilling containers is not food
Ice added to food must be made from potable water, and ice used to cool the outside of food containers must not be used as food or as an ingredient.
Receiving and storing food · Based on: Alberta food safety law (Oct 2026), Ch. 5 Receiving and storing food, Food Code s. 3.4.3
17. D — To prevent growth and toxin production by C. botulinum
The lower holding temperature of 3.3 °C for seafood prevents the growth and toxin production of Clostridium botulinum.
Foodborne illness and high-risk foods · Based on: Alberta food safety law (Oct 2026), Ch. 2 Foodborne illness and high-risk foods, Food Code s. 3.3.3 rationale
18. A — Living quarters and incompatible activities
Food handling areas must be separated from living quarters and from other areas where activities incompatible with safe food handling are carried out.
Pests, premises and equipment · Based on: Alberta food safety law (Oct 2026), Ch. 9 Pests, premises and equipment, Food Regulation s. 17 (1) (d)
19. A — Unpasteurized milk
Unpasteurized milk, uninspected meat (except permitted wild game) and unfit food may not be used or served at a community organization function.
Special events, community functions and home food · Based on: Alberta food safety law (Oct 2026), Ch. 10 Special events, community functions and home food, Food Regulation s. 49 (1) (d)
20. D — She must tell her manager and stay away from food handling
Staff with symptoms of a communicable disease spread through food must tell management and be excluded from food handling; the Food Regulation bars them from working if excluded under the Communicable Diseases Regulation.
Personal hygiene and illness · Based on: Alberta food safety law (Oct 2026), Ch. 7 Personal hygiene and illness, Food Regulation s. 30 (2); Food Code s. 5.8
21. B — Completely submerged under cold running water
The Food Code allows thawing completely submerged in cold running water, not in warm or standing water.
Thawing, cooking, cooling and reheating · Based on: Alberta food safety law (Oct 2026), Ch. 4 Thawing, cooking, cooling and reheating, Food Code s. 3.3.2 (b) ii
22. A — An executive officer (health inspector)
An executive officer may authorize alternative temperatures, with conditions, if satisfied they pose no risk that the food will become unfit for human consumption.
Temperature control · Based on: Alberta food safety law (Oct 2026), Ch. 3 Temperature control, Food Regulation s. 25 (4)
23. D — Not higher than 200 mg/L, at 45 °C or more
Manual sanitizing with a quaternary ammonium compound uses a strength not higher than 200 mg/L, for at least 2 minutes at 45 °C or more.
Cleaning and sanitizing · Based on: Alberta food safety law (Oct 2026), Ch. 8 Cleaning and sanitizing, Food Code s. 4.2.8 (b) iv
24. D — Owners, managers and supervisors of food businesses
AHS describes the Food Safety Alberta Certification as meeting the Food Regulation's training requirement and intended for owners, managers, supervisors and others wanting a deeper understanding.
Alberta food safety law and training · Based on: Alberta food safety law (Oct 2026), Ch. 1 Food safety law and training, AHS Take a Course
25. B — Carrots
Mustard, wheat and soy are priority allergens, along with peanuts, tree nuts, sesame, milk, eggs, seafood and sulphites. Carrots are not on the list.
Preventing contamination and allergens · Based on: Alberta food safety law (Oct 2026), Ch. 6 Preventing contamination and allergens, Food Code Appendix C
26. B — 90 days
Invoices, receipts and lot coding information should be kept for 90 days to trace unlabelled products or split lots in a recall.
Receiving and storing food · Based on: Alberta food safety law (Oct 2026), Ch. 5 Receiving and storing food, Food Code s. 3.2.2.2 (c)
27. B — Apple cider
Unpasteurized products such as juice, cider and cheese are listed among high-risk foods, along with meat, dairy, eggs, tofu and sprouts.
Foodborne illness and high-risk foods · Based on: Alberta food safety law (Oct 2026), Ch. 2 Foodborne illness and high-risk foods, Food Code Appendix A
28. C — At least 2 metres
Electrocuting insect devices must be at least 2 metres from any food handling area, with an escape-resistant trap that is emptied and cleaned regularly.
Pests, premises and equipment · Based on: Alberta food safety law (Oct 2026), Ch. 9 Pests, premises and equipment, Food Code s. 4.3.2 (b)
29. A — Single-service utensils, unless another option is approved
Only single-service utensils may be provided to patrons at a temporary food establishment unless the executive officer approves an alternative.
Special events, community functions and home food · Based on: Alberta food safety law (Oct 2026), Ch. 10 Special events, community functions and home food, Food Regulation s. 42 (c)
30. D — Use a nailbrush and clean between the fingers and at the fingertips
The Code recommends a nailbrush and soap under the nails, with attention to the fingertips and between fingers, followed by a thorough rinse with warm water.
Personal hygiene and illness · Based on: Alberta food safety law (Oct 2026), Ch. 7 Personal hygiene and illness, Food Code s. 5.6 (b)
31. D — 74 °C for at least 15 seconds
Food mixtures containing poultry, eggs, meat, fish or other potentially hazardous foods must reach an internal temperature of 74 °C for at least 15 seconds.
Thawing, cooking, cooling and reheating · Based on: Alberta food safety law (Oct 2026), Ch. 4 Thawing, cooking, cooling and reheating, Food Code Appendix B
32. B — The internal temperature, unless the food is frozen
The Food Code states all temperatures quoted are internal product temperatures, unless the product is frozen.
Temperature control · Based on: Alberta food safety law (Oct 2026), Ch. 3 Temperature control, Food Code s. 3.3
33. A — At least every four hours
Equipment used continuously at room temperature for potentially hazardous foods, such as deli meat slicers, should be cleaned and sanitized at least every four hours.
Cleaning and sanitizing · Based on: Alberta food safety law (Oct 2026), Ch. 8 Cleaning and sanitizing, Food Code s. 4.2.3 (b)
34. D — The plans must be approved by a health inspector
No one may build or alter a commercial food establishment unless the plans and specifications have been approved by the executive officer (health inspector).
Alberta food safety law and training · Based on: Alberta food safety law (Oct 2026), Ch. 1 Food safety law and training, Food Regulation s. 16
35. B — It must be cleaned and sanitized
Any utensil used for tasting must be cleaned and sanitized before each use, so saliva and germs do not get into the food.
Preventing contamination and allergens · Based on: Alberta food safety law (Oct 2026), Ch. 6 Preventing contamination and allergens, Food Code s. 3.5.1 (h)
36. D — A can that is badly dented or bulging
Reject or segregate unsafe deliveries, including badly dented or bulging cans, cracked eggs, leaking containers, torn tamper seals and anything with signs of pests.
Receiving and storing food · Based on: Alberta food safety law (Oct 2026), Ch. 5 Receiving and storing food, Food Code s. 3.2.2.3
37. C — Insect parts found in a bag of flour
Contamination includes foreign matter such as filth or pests, poisons, disease-causing micro-organisms or parasites, toxins, and anything that might make food unsafe.
Foodborne illness and high-risk foods · Based on: Alberta food safety law (Oct 2026), Ch. 2 Foodborne illness and high-risk foods, Food Regulation s. 1 (k)
38. C — It must be kept free of pests and conditions that attract them
A commercial food establishment must be kept free of pests and of conditions that lead to pests harbouring or breeding there.
Pests, premises and equipment · Based on: Alberta food safety law (Oct 2026), Ch. 9 Pests, premises and equipment, Food Regulation s. 21 (1)
39. A — No, low-risk home-prepared food may not be resold
No person may resell low-risk home-prepared food or sell food that uses it as an ingredient.
Special events, community functions and home food · Based on: Alberta food safety law (Oct 2026), Ch. 10 Special events, community functions and home food, Food Regulation s. 52.1 (2)
40. D — Living with someone diagnosed with a communicable disease
A person is generally considered to have a communicable disease if they have acute gastro-intestinal symptoms, are linked to a confirmed outbreak, or live with someone diagnosed with one.
Personal hygiene and illness · Based on: Alberta food safety law (Oct 2026), Ch. 7 Personal hygiene and illness, Food Code s. 5.8 (d)
41. D — Divide it into smaller, shallower containers
Large items cool slowly; reducing the volume in each container dramatically increases the cooling rate. Refrigerators are designed to hold cold food, not to cool large masses.
Thawing, cooking, cooling and reheating · Based on: Alberta food safety law (Oct 2026), Ch. 4 Thawing, cooking, cooling and reheating, Food Code s. 3.3.6 rationale
42. D — 0 °C
Frozen foods must be kept at 0 °C or less; the Food Code adds that −18 °C or less maintains their quality.
Temperature control · Based on: Alberta food safety law (Oct 2026), Ch. 3 Temperature control, Food Code s. 3.3.1
43. B — 100 to 200 mg/L for at least 2 minutes
For manual sanitizing, the Code lists at least 2 minutes in a chlorine solution of 100 to 200 mg/L available chlorine at 45 °C or more.
Cleaning and sanitizing · Based on: Alberta food safety law (Oct 2026), Ch. 8 Cleaning and sanitizing, Food Code s. 4.2.8 (b) iv
44. A — Yes, all food handling must still follow the Regulation
Operators exempt from the permit requirement must still ensure all food handling complies with the relevant provisions of the Regulation.
Alberta food safety law and training · Based on: Alberta food safety law (Oct 2026), Ch. 1 Food safety law and training, Food Regulation s. 3 (3), (4)
45. D — Kept in sanitizing solution between uses, never for raw meat spills
Wiping cloths for food-contact surfaces should not be used for other jobs such as wiping raw animal foods, and should be kept in a sanitizing solution when not in use.
Preventing contamination and allergens · Based on: Alberta food safety law (Oct 2026), Ch. 6 Preventing contamination and allergens, Food Code s. 4.2.5 (d)
46. B — In a compartment separate from food, surfaces and utensils
Chemicals should be stored in a compartment separate from food, food-contact surfaces and utensils, in clearly labelled non-food containers that are lockable where appropriate.
Receiving and storing food · Based on: Alberta food safety law (Oct 2026), Ch. 5 Receiving and storing food, Food Code s. 4.4 (b)
47. D — Clostridium perfringens
The Code notes that Clostridium perfringens grows very quickly just below proper hot-holding temperatures, which is why reheating to 74 °C matters.
Foodborne illness and high-risk foods · Based on: Alberta food safety law (Oct 2026), Ch. 2 Foodborne illness and high-risk foods, Food Code s. 3.3.9 rationale
48. A — When it does not pass through an indoor food area and is restrained
An operator may allow a dog on a patio if it reaches the patio without entering an interior food handling area and someone controls it with a leash, carrier or restraint at all times.
Pests, premises and equipment · Based on: Alberta food safety law (Oct 2026), Ch. 9 Pests, premises and equipment, Food Regulation s. 32 (4)
49. D — At least 110% of the potable water supply
Where self-contained water supplies are used, waste water holding tanks must be sized to hold at least 110% of the volume of the potable water supply.
Special events, community functions and home food · Based on: Alberta food safety law (Oct 2026), Ch. 10 Special events, community functions and home food, Food Regulation s. 41 (2) (c)
50. C — Wear clean clothing and footwear
Food handlers must wear clean clothing and footwear, keep clean, keep hair from contaminating food, wash hands as needed, not smoke in food areas and avoid any contaminating conduct.
Personal hygiene and illness · Based on: Alberta food safety law (Oct 2026), Ch. 7 Personal hygiene and illness, Food Regulation s. 30 (1)

Original practice questions by Canada Exam Prep, written from the official handbook. Not official test questions. Free to print for personal study.

FAQ

Alberta food handler practice test (printable PDF): common questions

Are these the real Alberta food handler exam answers?

No. Each recognized provider writes its own exam and does not publish it, so any answer-key PDF online is unofficial or copied. This sheet is original practice written from Alberta's food safety law.

How close is this sheet to my real exam?

The topics match what Alberta's Food Regulation and Food Code require every recognized course to teach. The exact number of questions and pass mark depend on your provider, so ask them and practise until you are well above it.

How do I save this page as a PDF?

Press the print button and choose Save as PDF as the printer on your phone or computer. Buttons, menus and ads are left out of the printout, and the answer key begins on its own page.

Alberta Food Handler Practice Test – Printable Questions and Answers