FOODSAFE Level 1: Pests, animals and premises

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 a sanitation plan say about pesticides?

   1. Only the price paid for each product
   2. Which ones are used, for what, and how they are stored
   3. Only the name of the pest control company
   4. Nothing; pesticides are not part of the plan

2. How should pesticides used at a food premises be stored?

   1. On the shelf above the food prep table
   2. In clean, rinsed food containers to save space
   3. Mixed with cleaning products in one bucket
   4. In their original labelled containers, in a set area

3. During a boil water advisory, what should be done with the ice machine?

   1. Empty it and do not use it
   2. Use it only for cocktails
   3. Keep using it as normal for all drinks
   4. Add bleach to each cube

4. What must an operator do about pests?

   1. Keep them out and remove conditions where they breed
   2. Deal with them only if an inspector complains
   3. Feed stray cats outside to catch the mice
   4. Allow a few, as long as they are not seen by customers

5. Why should auto shut-off kettles not be used during a boil water advisory?

   1. They do not boil water for a full minute
   2. They boil the water too long
   3. They make the water taste of metal
   4. They use too much electricity

6. What is a sign of pests that should cause you to refuse a delivery?

   1. A late delivery truck
   2. Cold boxes
   3. A new supplier label
   4. Cockroach casings in the boxes

7. During a boil water advisory, how long must tap water used for drinks be boiled?

   1. No boiling if a filter jug is used
   2. Until bubbles first appear at the bottom
   3. Five seconds in an automatic kettle
   4. A rapid boil for at least one minute

8. Which is a construction requirement for food premises?

   1. Unsealed wooden counters for food preparation
   2. Large windows in every food storage room
   3. Carpet on the kitchen floor to reduce noise
   4. Ventilation that prevents grease and steam build-up

9. Which animal may be allowed in a restaurant's dining room?

   1. A guide or service dog
   2. A customer's pet cat
   3. Any dog on a short leash
   4. A small pet bird in a cage

10. Who must provide the equipment needed to keep the premises sanitary?

    1. The FOODSAFE program
    2. The operator
    3. The landlord's insurer
    4. The health authority

11. What must equipment and food contact surfaces be made of?

    1. Any material at all, as long as it is painted
    2. Recycled cardboard, which can be thrown away
    3. Durable, easily cleaned, non-toxic materials
    4. Untreated soft wood, which is easy to replace

12. Which of these is named as a pest in the Food Premises Regulation?

    1. Cockroaches
    2. Butterflies
    3. Houseplants
    4. Spiders' webs

13. Where may a service dog not go in food premises?

    1. The front entrance and waiting area
    2. The hallway leading to the washrooms
    3. Areas where food is prepared or stored
    4. The dining room near the guest's table