Alberta Food Handler: Temperature control

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. 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

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. Why should food thermometers not have glass stems?

   1. Glass reads temperatures too slowly
   2. Glass thermometers are more costly
   3. Broken glass could contaminate food
   4. Glass cannot measure frozen foods

4. At what temperature must whole raw shell eggs be stored?

   1. 7 °C or colder
   2. 12 °C or colder
   3. 4 °C or colder
   4. Room temperature

5. 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

6. At a temporary food stall, how must the operator check storage and cooking temperatures?

   1. By asking customers if the food is hot
   2. With probe and cold-storage thermometers
   3. By timing the food with a kitchen clock
   4. By touching the food quickly with freshly washed hands

7. What freezer temperature does the Food Code give to maintain the quality of frozen food?

   1. −18 °C or colder
   2. −8 °C or colder
   3. −2 °C or colder
   4. −40 °C or colder

8. What temperature range does the Food Code call the "danger zone"?

   1. 10 °C to 40 °C
   2. 60 °C to 74 °C
   3. 0 °C to 4 °C
   4. 4 °C to 60 °C

9. A salad was prepared and cooled to be served cold later. Where must it be held?

   1. In a hot-holding unit at 60 °C
   2. At room temperature to keep it crisp
   3. At 10 °C, since it is only vegetables
   4. At 4 °C or colder until it is served

10. Under Alberta's Food Regulation, high-risk food kept cold must be at what temperature?

    1. 0 °C exactly
    2. 10 °C or colder
    3. 4 °C or colder
    4. 7 °C or colder

11. 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

12. A tray of sandwiches sits at room temperature for immediate service. How long may it stay out?

    1. No more than 2 hours, then it must be thrown out
    2. Up to 4 hours, then it can go back in the fridge
    3. As long as the sandwiches still look and smell fresh
    4. Up to 6 hours if the room is air-conditioned

13. How accurate must temperature measuring devices be under the Food Code?

    1. Within ±1 °C in the operating range
    2. Accuracy does not matter if read often
    3. Within ±10 °C at any temperature
    4. Within ±5 °C in the operating range

14. At what temperature must seafood be stored under the Food Code?

    1. 10 °C
    2. 3.3 °C
    3. 7 °C
    4. 5 °C

15. What must every refrigerator and hot-holding unit in a commercial kitchen have?

    1. A glass door
    2. A digital clock
    3. An accurate thermometer
    4. A lock and key

16. Hot food held for service must stay at what temperature?

    1. 50 °C or hotter
    2. 40 °C or hotter
    3. 45 °C or hotter
    4. 60 °C or hotter