FOODSAFE Level 1: Cross-contamination and allergens

All 13 questions in this test

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

1. 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

2. What should be done to food contact surfaces before preparing food?

   1. Dry them with an apron
   2. Cover them with newspaper
   3. Spray them with water only
   4. Sanitize them

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. 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

5. 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

6. 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

7. 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

8. A sealed single-serve cup of dip (a potentially hazardous food) was served to a table but not opened. May it be served to another customer?

   1. Yes, since it was sealed the whole time
   2. No, served hazardous food is never re-served
   3. Yes, if it is re-served the same day
   4. Yes, if it stayed under 4°C at the table

9. How should raw seafood be stored in a fridge?

   1. Beside the salad, uncovered
   2. Sealed, below ready-to-eat foods
   3. Open, on the top shelf where it stays coldest
   4. In the door, with the drinks

10. 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

11. What should you do with food left in an opened can?

    1. Cover the open can with aluminum foil
    2. Store the can on the floor of the cooler
    3. Leave it in the open can in the cooler
    4. Move it to a food-grade container

12. 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

13. Should you wash a cantaloupe before cutting it, even though you will not eat the rind?

    1. No, the rind protects the inside
    2. Only if it looks dirty
    3. Yes, scrub it under cool running water
    4. Only with dish soap