FOODSAFE Level 1: FOODSAFE and the Food Premises Regulation

All 14 questions in this test

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

1. Before building or renovating food premises, what is required?

   1. A letter from the landlord only
   2. Plans approved by a health officer
   3. Nothing until the premises open
   4. A FOODSAFE Level 2 certificate for the owner

2. Which requirement applies to the construction of food premises?

   1. They must hold a liquor licence before opening
   2. They must be next to a parking lot
   3. They must be separate from living quarters
   4. They must have a window for every station

3. What does the regulation say about storing unused items like old furniture in a food premises?

   1. They may be stored if covered with a clean tarp
   2. They may be stored at the back of the walk-in cooler
   3. They may be stored if kept 15 cm off the floor
   4. Items not needed there must not be stored

4. Which of these is NOT covered by the Food Premises Regulation?

   1. A school cafeteria
   2. A hospital kitchen
   3. A food bank
   4. A hotel restaurant

5. What must be done with a permit to operate a food service establishment?

   1. Renew it every month with the city
   2. Post it in a conspicuous place
   3. Keep it locked in the office safe
   4. Give it to the next owner on a sale

6. Under the regulation, who counts as an operator of food premises?

   1. A manager, the owner or the lessor
   2. Only the person named on the business licence
   3. Only someone who holds FOODSAFE Level 2
   4. Only the head cook on each shift

7. A restaurant is sold to a new owner. Can the new owner use the old operating permit?

   1. Yes, for up to one year after the sale
   2. No, permits are not transferable
   3. Yes, permits stay with the building
   4. Yes, if the menu does not change

8. Where must all food on food premises come from?

   1. Any farm that sells direct
   2. The cheapest local supplier
   3. An approved source
   4. Staff members' home kitchens

9. The owner of a café leaves for the afternoon. What does the regulation require while she is away?

   1. Only pre-packaged food may be sold that day
   2. The café must close until she comes back
   3. At least one employee on site holds FOODSAFE
   4. A health officer must be told in advance by phone

10. Under B.C.'s Food Premises Regulation, who must hold a FOODSAFE certificate or its equivalent?

    1. Every operator of a food service establishment
    2. Every server who carries plates to tables
    3. Only head chefs in restaurants with liquor licences
    4. Only staff who handle raw meat or seafood

11. Who is FOODSAFE Level 1 designed for?

    1. Only health inspectors and environmental health staff
    2. Only restaurant owners, managers and executive chefs
    3. Only farmers and bakers who sell at public markets
    4. Operators and front-line food service workers

12. A busy café runs out of mugs. May it wash and reuse single-use paper cups?

    1. Yes, as long as they are rinsed in very hot water
    2. Yes, but only for the same customer's own refill
    3. Yes, if they still look clean after being washed
    4. No, single-service items may be used only once

13. A kitchen's only hand sink stops draining. What must the operator do?

    1. Wait until the weekly cleaning day
    2. Report it at the next annual inspection
    3. Notify a health officer immediately
    4. Have staff use the food prep sink

14. A cook finds a tray of salad that is contaminated. What does the regulation say?

    1. It may be served if it smells fine
    2. It must not be stored, displayed or sold
    3. It may be sold at a discount
    4. It may be served to staff only