FOODSAFE Level 1: Food safety and sanitation plans

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. A new restaurant prepares food on site. Who must approve its food safety and sanitation plans?

   1. The local fire department
   2. A health officer
   3. The restaurant's landlord
   4. The FOODSAFE instructor

2. What must every food service establishment have under section 23 of the Food Premises Regulation?

   1. A head chef with a culinary diploma
   2. Written food handling procedures (a food safety plan)
   3. A licence to serve alcohol with every meal
   4. A menu that is approved by the health officer

3. Which step is commonly a critical control point?

   1. Billing
   2. Cooling
   3. Greeting
   4. Seating

4. 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

5. 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

6. Once a food safety plan is written, how should it be used?

   1. To train staff, updated when recipes change
   2. Rewritten once every ten years
   3. Shown only to the owner and manager
   4. Filed away until the next inspection

7. What must a written sanitation plan identify?

   1. Cleaners and sanitizers used, with their strengths
   2. The brand and colour of uniforms staff must wear
   3. The prices paid for each cleaning product
   4. The names and phone numbers of regular customers

8. 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

9. Which of these must a written food safety plan include?

   1. The restaurant's marketing and advertising plan
   2. Actions to take when a critical limit is not met
   3. The staff work schedules for the coming month
   4. The cost of every ingredient used in each dish

10. 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

11. Potato salad made from cooked potatoes fits which food safety plan process?

    1. No cook
    2. Cook – chill – reheat – serve
    3. Cook – serve
    4. Cook – chill – serve

12. A process-based food safety plan groups menu items by what?

    1. Their colour
    2. How they are prepared
    3. Their supplier
    4. Their menu price and portion size

13. Which is an example of a corrective action?

    1. Ordering more napkins for the tables
    2. Discarding food that was cooled too slowly
    3. Changing the restaurant's opening hours
    4. Writing the menu in larger letters for guests