FOODSAFE Level 1 Practice Test – Printable Questions and Answers

50 FOODSAFE Level 1 practice questions on temperatures, cooling, hand washing, sanitizing and B.C. food safety law, with a separate answer key. Print or save as PDF. Free.

No sign-up
Every answer explained
Independent · not a government site

50 questions
Answer key included
Free, no sign-up

FOODSAFE Level 1 has a 70 per cent passing grade. This sheet gives you 50 questions to work through on paper, mixed across our ten topics: FOODSAFE and the Food Premises Regulation, foodborne illness, personal hygiene, time and temperature control, receiving and storage, cooking and cooling, cross-contamination, cleaning and sanitizing, food safety plans, and pests and premises.

We do not copy the FOODSAFE workbook or exam. Every question is written from B.C.'s Food Premises Regulation and free guidance from HealthLinkBC, the health authorities and foodsafe.ca, and the answer key on the last pages explains each answer. Learn the numbers: 4°C and 60°C, −18°C, 74°C, and 2 plus 4 hours for cooling. Print it, or choose Save as PDF to keep it on your phone.

Jump to the answer key

1.What does the regulation require of employees' appearance?
1. Disposable gloves worn on both hands at all times
2. Clean clothes and footwear, and hair kept out of food
3. A hair net, but only for staff members with long hair
4. A white uniform supplied by the regional health authority
2.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
3.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
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.Using a quat (quaternary ammonium) sanitizer at 200 ppm, how long must dishes stay submerged?
1. No time is needed
2. At least 30 seconds
3. At least 2 seconds
4. At least 10 minutes
6.Which foods are common sources of Salmonella?
1. Dry pasta and uncooked white rice in bags
2. Canned soft drinks and salted crackers
3. Bottled water and commercially made ice
4. Raw or undercooked poultry and eggs
7.Which delivered item should be refused?
1. Frozen fish at −20°C
2. Chilled milk at 3°C
3. A sealed case of canned tomatoes
4. A bag of flour that is torn
8.At what temperature must frozen food be stored, displayed or transported?
1. 0°C or colder, in any freezer
2. 4°C or colder
3. −18°C or colder
4. −5°C or colder
9.What internal temperature is the usual final cooking temperature in a B.C. food safety plan?
1. 100°C
2. 74°C
3. 63°C
4. 60°C
10.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
11.What is the first step before washing your hands?
1. Dry your hands
2. Remove rings and jewelry
3. Apply alcohol hand sanitizer first
4. Put on gloves
12.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
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
14.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
15.How should washed and sanitized dishes be dried?
1. Stacked while still wet
2. Air dry on a clean surface
3. Wiped dry with a clean cloth tea towel
4. With a staff apron
16.Why are ground beef and mechanically tenderized beef more likely to cause E. coli illness than a whole steak?
1. Ground meat is usually bought from unapproved sources
2. Surface bacteria get moved inside the meat
3. Ground meat cannot be refrigerated safely
4. Ground meat is always from older animals
17.In what order should a mixed delivery be put away?
1. Chilled hazardous foods, frozen, produce, then dry goods
2. Dry goods first, since they are the heaviest boxes to move
3. Whatever is closest to the door first, to save some time
4. Frozen foods last, since they stay cold the longest of all
18.Which of these is a potentially hazardous food?
1. Cooked rice
2. Uncooked dry pasta
3. Unopened canned soup
4. Plain table sugar
19.Which method helps a large pot of soup cool quickly?
1. Divide it into shallow containers
2. Add a lid and wait until morning
3. Put the full pot in the cooler
4. Leave it covered on the stove to cool slowly
20.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
21.How long should you scrub your hands with soap when washing them?
1. At least 20 seconds
2. At least 2 minutes
3. Until the water runs hot
4. About 5 seconds
22.Which of these is named as a pest in the Food Premises Regulation?
1. Cockroaches
2. Butterflies
3. Houseplants
4. Spiders' webs
23.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
24.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
25.What does Interior Health's three-sink poster say about chlorine bleach and detergent?
1. Mix them to save time
2. Do not mix them
3. Use bleach instead of detergent
4. Mix them for greasy pots
26.Can antibiotics treat norovirus illness?
1. Yes, if taken within 1 hour
2. Only for food handlers
3. Yes, a 3-day course works
4. No, it is a virus
27.A delivery of chilled chicken arrives at 8°C. What should you do?
1. Accept it and cook it today
2. Accept it if the box is sealed
3. Accept it and freeze it
4. Reject it
28.How can a cook tell if a hamburger patty is safely cooked?
1. Check its temperature with a food thermometer
2. Press it to see if the juices run clear
3. Check that the inside has turned brown
4. Time it at five minutes on each side
29.Stew being cooled is still at 30°C after 3 hours. What should happen?
1. Discard it
2. Put it in the freezer now
3. Keep cooling for 3 more hours
4. Reheat it to 60°C
30.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
31.How often must employees wash their hands?
1. Only at times when the hands look visibly dirty
2. As often as needed to prevent contamination
3. Once, at the very start of each work shift
4. Every four hours, when a kitchen timer rings
32.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
33.Which step is commonly a critical control point?
1. Billing
2. Cooling
3. Greeting
4. Seating
34.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
35.A low-temperature dishwasher sanitizes with chlorine. What strength should its sanitizing cycle reach?
1. 5,000 ppm
2. 500 ppm
3. 5 ppm
4. 50 ppm
36.Which foods are linked to Listeria?
1. Soft cheeses and prepared meats
2. Boiled rice served hot
3. Hard candy and crackers
4. Fresh-squeezed lemon juice
37.How long can raw shellfish such as clams be kept refrigerated?
1. 2 to 4 weeks
2. 1 week
3. 12 to 24 hours
4. 3 to 4 days in the cooler
38.At what temperatures must potentially hazardous food be stored or displayed?
1. 10°C or colder, or 50°C or hotter
2. 4°C or colder, or 60°C or hotter
3. 8°C or colder, or 55°C or hotter
4. Room temperature, if covered
39.What is the two-stage cooling rule for cooked food?
1. 60°C to 4°C in 1 hour using the freezer
2. Room temperature overnight, then into the cooler
3. 74°C to 20°C in 6 hours, then into the freezer
4. 60°C to 20°C in 2 hours, then to 4°C in 4 more hours
40.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
41.When must a food handler wash their hands?
1. Only at the start of a shift
2. Only after a meal break
3. Only before going home
4. After handling raw meat
42.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
43.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
44.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
45.In the three-sink method, what is the minimum temperature of the wash water?
1. 82°C
2. 20°C
3. 43°C
4. 60°C
46.What causes paralytic shellfish poisoning (red tide)?
1. Eating mussels, clams or other bivalves
2. Eating undercooked ground beef
3. Eating cooked rice left out overnight
4. Drinking unpasteurized apple cider
47.How high off the floor should stored food be kept?
1. At least 2 cm (1 inch) above the floor
2. At least 15 cm (6 inches)
3. Floor storage is fine
4. At least 1 metre
48.What is potentially hazardous food?
1. Food that can support the growth of germs or toxins
2. Food packed in glass jars that could break
3. Food that contains spices strong enough to burn
4. Any food sold after its best-before date has passed
49.Where should you place the thermometer to check a roast?
1. In the pan juices beside the roast
2. In the thickest part, not touching bone
3. Against the bone, where it is hottest
4. Just under the surface of the meat
50.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

Answer key with explanations

1. B — Clean clothes and footwear, and hair kept out of food
Employees must wear clean clothing and footwear, be clean and keep hair out of food.
Personal hygiene and ill workers · Based on: B.C. food premises law and health authority guidance (Oct 2026), Ch. 3 Personal hygiene and ill workers, FPR s. 21 (1)
2. A — Keep them out and remove conditions where they breed
Premises must be free of pests, free of conditions that let pests hide or breed, and protected against pests getting in.
Pests, animals and premises · Based on: B.C. food premises law and health authority guidance (Oct 2026), Ch. 10 Pests, animals and premises, FPR s. 26
3. B — Written food handling procedures (a food safety plan)
Every operator must develop, maintain and follow written procedures to ensure a health hazard does not occur, usually called a food safety plan.
Food safety and sanitation plans · Based on: B.C. food premises law and health authority guidance (Oct 2026), Ch. 9 Food safety and sanitation plans, FPR s. 23
4. C — A food bank
The regulation does not apply to food banks, bed and breakfasts in private homes, volunteer caterers serving their own members, or premises selling only whole fresh produce or prepackaged non-hazardous food.
FOODSAFE and the Food Premises Regulation · Based on: B.C. food premises law and health authority guidance (Oct 2026), Ch. 1 FOODSAFE and the Food Premises Regulation, FPR s. 2
5. B — At least 30 seconds
With a 200 ppm quat solution, dishes are submerged for at least 30 seconds; with 100 ppm chlorine, at least 10 seconds.
Cleaning and sanitizing · Based on: B.C. food premises law and health authority guidance (Oct 2026), Ch. 8 Cleaning and sanitizing, IH — Dishwashing poster
6. D — Raw or undercooked poultry and eggs
Salmonella is found in raw or undercooked poultry, meat and eggs and in unpasteurized dairy; it can also contaminate fruits and vegetables.
Foodborne illness · Based on: B.C. food premises law and health authority guidance (Oct 2026), Ch. 2 Foodborne illness, HealthLinkBC — Salmonellosis
7. D — A bag of flour that is torn
Reject products with broken boxes, torn bags or strange odours, and food that is spoiled, damaged or past its best-before date.
Receiving and storage · Based on: B.C. food premises law and health authority guidance (Oct 2026), Ch. 5 Receiving and storage, FOODSAFE — Receiving guidelines
8. C — −18°C or colder
Frozen food must be stored, displayed or transported at a temperature of not more than −18°C.
Time and temperature control · Based on: B.C. food premises law and health authority guidance (Oct 2026), Ch. 4 Time and temperature control, FPR s. 14 (3)
9. B — 74°C
Interior Health lists a final cook temperature of 74°C (or another established safe cooking temperature) as a critical limit.
Cooking, cooling, reheating and thawing · Based on: B.C. food premises law and health authority guidance (Oct 2026), Ch. 6 Cooking, cooling, reheating and thawing, IH — Writing a Food Safety Plan
10. A — It is protected from contamination
Every operator must ensure all food is protected from contamination and handled, stored and served in a sanitary manner.
Cross-contamination and allergens · Based on: B.C. food premises law and health authority guidance (Oct 2026), Ch. 7 Cross-contamination and allergens, FPR s. 12
11. B — Remove rings and jewelry
Remove rings or other jewelry on your hands and wrists first, then wet your hands and lather with soap.
Personal hygiene and ill workers · Based on: B.C. food premises law and health authority guidance (Oct 2026), Ch. 3 Personal hygiene and ill workers, HealthLinkBC File 85
12. D — Ventilation that prevents grease and steam build-up
Premises must be easy to clean, well lit and ventilated to prevent the build-up of smoke, grease, water vapour and odours.
Pests, animals and premises · Based on: B.C. food premises law and health authority guidance (Oct 2026), Ch. 10 Pests, animals and premises, FPR s. 4
13. B — Discarding food that was cooled too slowly
Corrective actions eliminate or reduce a hazard, for example cooking longer, reheating, discarding food or returning it to the supplier.
Food safety and sanitation plans · Based on: B.C. food premises law and health authority guidance (Oct 2026), Ch. 9 Food safety and sanitation plans, IH — Writing a Food Safety Plan
14. C — At least one employee on site holds FOODSAFE
When the operator is absent, at least one employee present in the establishment must hold the FOODSAFE certificate or its equivalent.
FOODSAFE and the Food Premises Regulation · Based on: B.C. food premises law and health authority guidance (Oct 2026), Ch. 1 FOODSAFE and the Food Premises Regulation, FPR s. 10
15. B — Air dry on a clean surface
Drain and air dry dishes on a clean, non-absorbent surface; towels can recontaminate them.
Cleaning and sanitizing · Based on: B.C. food premises law and health authority guidance (Oct 2026), Ch. 8 Cleaning and sanitizing, IH — Dishwashing poster
16. B — Surface bacteria get moved inside the meat
Grinding or mechanically tenderizing moves E. coli from the surface to the inside, so ground meat must be cooked thoroughly, to 74°C.
Foodborne illness · Based on: B.C. food premises law and health authority guidance (Oct 2026), Ch. 2 Foodborne illness, HealthLinkBC — E. coli infection
17. A — Chilled hazardous foods, frozen, produce, then dry goods
Put away potentially hazardous refrigerated foods first, then frozen foods, then less hazardous refrigerated foods such as whole produce, and dry goods last.
Receiving and storage · Based on: B.C. food premises law and health authority guidance (Oct 2026), Ch. 5 Receiving and storage, FOODSAFE — Receiving guidelines
18. A — Cooked rice
Potentially hazardous foods include meat, fish, dairy and eggs, cut or cooked fruits and vegetables, raw sprouts, cooked rice and pasta, and tofu.
Time and temperature control · Based on: B.C. food premises law and health authority guidance (Oct 2026), Ch. 4 Time and temperature control, IH — Writing a Food Safety Plan
19. A — Divide it into shallow containers
Cooling methods include using shallow containers, an ice bath or an ice wand, and leaving food uncovered until it is cold.
Cooking, cooling, reheating and thawing · Based on: B.C. food premises law and health authority guidance (Oct 2026), Ch. 6 Cooking, cooling, reheating and thawing, IH — Writing a Food Safety Plan
20. D — Sanitize them
Food contact surfaces and equipment are sanitized before use to prevent contamination during preparation.
Cross-contamination and allergens · Based on: B.C. food premises law and health authority guidance (Oct 2026), Ch. 7 Cross-contamination and allergens, IH — Writing a Food Safety Plan
21. A — At least 20 seconds
Wash all parts of your hands with soap for at least 20 seconds, then rinse well and dry with a clean or paper towel.
Personal hygiene and ill workers · Based on: B.C. food premises law and health authority guidance (Oct 2026), Ch. 3 Personal hygiene and ill workers, HealthLinkBC File 85
22. A — Cockroaches
The regulation defines pests to include rats, mice, cockroaches and flies.
Pests, animals and premises · Based on: B.C. food premises law and health authority guidance (Oct 2026), Ch. 10 Pests, animals and premises, FPR s. 1
23. A — Hazard Analysis Critical Control Points
A basic food safety plan uses the HACCP method: Hazard Analysis Critical Control Points.
Food safety and sanitation plans · Based on: B.C. food premises law and health authority guidance (Oct 2026), Ch. 9 Food safety and sanitation plans, IH — Writing a Food Safety Plan
24. B — It must not be stored, displayed or sold
An operator must not store, display, offer for sale or sell food that is contaminated or unfit for human consumption.
FOODSAFE and the Food Premises Regulation · Based on: B.C. food premises law and health authority guidance (Oct 2026), Ch. 1 FOODSAFE and the Food Premises Regulation, FPR s. 13
25. B — Do not mix them
The poster warns: do not mix chlorine with detergent. Wash with detergent first, rinse, then sanitize in a separate sink, and check the sanitizer with test papers.
Cleaning and sanitizing · Based on: B.C. food premises law and health authority guidance (Oct 2026), Ch. 8 Cleaning and sanitizing, IH — Three-sink method
26. D — No, it is a virus
Antibiotics only work against bacteria, not viruses, so they are not used for norovirus.
Foodborne illness · Based on: B.C. food premises law and health authority guidance (Oct 2026), Ch. 2 Foodborne illness, HealthLinkBC — Norovirus
27. D — Reject it
Refrigerated food should arrive at 4°C or colder. Check with a probe thermometer and reject food that is too warm.
Receiving and storage · Based on: B.C. food premises law and health authority guidance (Oct 2026), Ch. 5 Receiving and storage, FOODSAFE — Receiving guidelines
28. A — Check its temperature with a food thermometer
Colour and texture are unreliable signs of doneness. Use a food thermometer to confirm the safe internal temperature.
Time and temperature control · Based on: B.C. food premises law and health authority guidance (Oct 2026), Ch. 4 Time and temperature control, FOODSAFE — Thermometers
29. A — Discard it
Food held between 21°C and 60°C for more than 2 hours must be discarded; it missed the first cooling stage.
Cooking, cooling, reheating and thawing · Based on: B.C. food premises law and health authority guidance (Oct 2026), Ch. 6 Cooking, cooling, reheating and thawing, IH — Writing a Food Safety Plan
30. B — No, served hazardous food is never re-served
Potentially hazardous food that was served to a customer must not be served to another, even if it was in a container that prevents contamination.
Cross-contamination and allergens · Based on: B.C. food premises law and health authority guidance (Oct 2026), Ch. 7 Cross-contamination and allergens, FPR s. 15 (2)
31. B — As often as needed to prevent contamination
The regulation requires employees to wash their hands as often as necessary to prevent the contamination of food.
Personal hygiene and ill workers · Based on: B.C. food premises law and health authority guidance (Oct 2026), Ch. 3 Personal hygiene and ill workers, FPR s. 21 (3)
32. C — Durable, easily cleaned, non-toxic materials
Equipment, utensils and food contact surfaces must be suitable, durable, easily cleaned, free of toxic substances and in good working order.
Pests, animals and premises · Based on: B.C. food premises law and health authority guidance (Oct 2026), Ch. 10 Pests, animals and premises, FPR s. 16
33. B — Cooling
Common critical control points include receiving, storage, preparation, cooking, cooling, reheating and hot holding.
Food safety and sanitation plans · Based on: B.C. food premises law and health authority guidance (Oct 2026), Ch. 9 Food safety and sanitation plans, IH — Writing a Food Safety Plan
34. D — Items not needed there must not be stored
An operator must not let equipment or materials that are not required for the operation of the premises be stored on the premises.
FOODSAFE and the Food Premises Regulation · Based on: B.C. food premises law and health authority guidance (Oct 2026), Ch. 1 FOODSAFE and the Food Premises Regulation, FPR s. 18
35. D — 50 ppm
Low-temperature machines use about 50 ppm chlorine in the sanitizing cycle with water of at least 38°C, checked with test strips twice daily.
Cleaning and sanitizing · Based on: B.C. food premises law and health authority guidance (Oct 2026), Ch. 8 Cleaning and sanitizing, IH — Writing a Sanitation Plan
36. A — Soft cheeses and prepared meats
Listeria is linked to unpasteurized milk, soft cheeses, prepared meats, undercooked poultry and unwashed raw vegetables, with an incubation of up to about 70 days.
Foodborne illness · Based on: B.C. food premises law and health authority guidance (Oct 2026), Ch. 2 Foodborne illness, FOODSAFE — Foodborne illness chart
37. C — 12 to 24 hours
The storage chart recommends only 12 to 24 hours in the refrigerator for raw shellfish such as clams, crab and lobster.
Receiving and storage · Based on: B.C. food premises law and health authority guidance (Oct 2026), Ch. 5 Receiving and storage, FOODSAFE — Recommended storage times
38. B — 4°C or colder, or 60°C or hotter
The Food Premises Regulation requires potentially hazardous food to be stored or displayed at not more than 4°C or not less than 60°C.
Time and temperature control · Based on: B.C. food premises law and health authority guidance (Oct 2026), Ch. 4 Time and temperature control, FPR s. 14 (2)
39. D — 60°C to 20°C in 2 hours, then to 4°C in 4 more hours
Cool food from 60°C to 20°C within 2 hours, then from 20°C to 4°C within 4 hours, for a total of 6 hours or less.
Cooking, cooling, reheating and thawing · Based on: B.C. food premises law and health authority guidance (Oct 2026), Ch. 6 Cooking, cooling, reheating and thawing, IH — Writing a Food Safety Plan
40. B — No, previously served food must not be re-served
Food served to one customer must not be served to another unless it was served in a container that prevents contamination.
Cross-contamination and allergens · Based on: B.C. food premises law and health authority guidance (Oct 2026), Ch. 7 Cross-contamination and allergens, FPR s. 15
41. D — After handling raw meat
Wash hands before handling food, after handling raw meat, poultry, fish or seafood, and after using the bathroom, touching pets or changing diapers.
Personal hygiene and ill workers · Based on: B.C. food premises law and health authority guidance (Oct 2026), Ch. 3 Personal hygiene and ill workers, HealthLinkBC File 59a
42. A — A guide or service dog
Live animals are not allowed, except guide or service dogs (never in food preparation or storage areas), fish in an aquarium, or animals a health officer approves.
Pests, animals and premises · Based on: B.C. food premises law and health authority guidance (Oct 2026), Ch. 10 Pests, animals and premises, FPR s. 25
43. A — Cleaners and sanitizers used, with their strengths
Sanitation procedures must include cleaning and sanitizing requirements, the agents used with concentrations and uses, and any pesticides with their uses and storage.
Food safety and sanitation plans · Based on: B.C. food premises law and health authority guidance (Oct 2026), Ch. 9 Food safety and sanitation plans, FPR s. 24
44. B — Post it in a conspicuous place
The permit holder must post the permit in a conspicuous location. Permits are not transferable, so a new owner needs a new permit.
FOODSAFE and the Food Premises Regulation · Based on: B.C. food premises law and health authority guidance (Oct 2026), Ch. 1 FOODSAFE and the Food Premises Regulation, FPR s. 8
45. C — 43°C
Wash in the first compartment with detergent and water of at least 43°C, rinse at 45°C or hotter, then sanitize.
Cleaning and sanitizing · Based on: B.C. food premises law and health authority guidance (Oct 2026), Ch. 8 Cleaning and sanitizing, IH — Three-sink method
46. A — Eating mussels, clams or other bivalves
Paralytic shellfish poisoning comes from bivalve molluscs such as mussels and clams. Tingling and numbness can begin within 30 minutes to 2 hours.
Foodborne illness · Based on: B.C. food premises law and health authority guidance (Oct 2026), Ch. 2 Foodborne illness, FOODSAFE — Foodborne illness chart
47. B — At least 15 cm (6 inches)
All food should be stored at least 15 cm (6 inches) off the floor to protect it and allow cleaning.
Receiving and storage · Based on: B.C. food premises law and health authority guidance (Oct 2026), Ch. 5 Receiving and storage, FOODSAFE — Storage guidelines
48. A — Food that can support the growth of germs or toxins
Potentially hazardous food is food in a form that can support the growth of disease-causing micro-organisms or the production of toxins.
Time and temperature control · Based on: B.C. food premises law and health authority guidance (Oct 2026), Ch. 4 Time and temperature control, FPR s. 1
49. B — In the thickest part, not touching bone
Insert a clean food thermometer into the middle or thickest part of the food and avoid touching any bones.
Cooking, cooling, reheating and thawing · Based on: B.C. food premises law and health authority guidance (Oct 2026), Ch. 6 Cooking, cooling, reheating and thawing, HealthLinkBC File 59a
50. C — Germs spreading from one food or surface to another
Cross-contamination is when germs from raw foods spread to other foods, for example through cutting boards, utensils or drips.
Cross-contamination and allergens · Based on: B.C. food premises law and health authority guidance (Oct 2026), Ch. 7 Cross-contamination and allergens, HealthLinkBC File 59a

Original practice questions by Canada Exam Prep, written from the official handbook. Not official test questions. Free to print for personal study.

FAQ

FOODSAFE Level 1 practice test (printable PDF): common questions

Is there an official FOODSAFE exam PDF with answers?

No. FOODSAFE exams are not published, so an answer-key PDF found online is unofficial. This sheet is original practice written from B.C. law and free health authority guidance.

What score on this sheet means I am ready?

The real passing grade is 70 per cent, which is 35 out of 50. Aim for 40 or more before your exam to leave a margin.

How do I save this page as a PDF?

Press the print button and choose Save as PDF as the printer. Menus and ads are left out, and the answer key starts on its own page.

FOODSAFE Level 1 Practice Test – Printable Questions and Answers