FOODSAFE Level 1 Practice Test 1

All 30 questions in this test

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

1. 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

2. 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

3. A cook burned her finger. What should she do before handling food?

   1. Keep working without changes
   2. Rinse it under the food tap
   3. Wrap it in a kitchen towel
   4. Treat and cover the burn

4. 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

5. 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

6. What is the minimum internal temperature for a whole (not tenderized) beef steak?

   1. 82°C
   2. 54°C
   3. 63°C
   4. 74°C

7. How do you confirm a sanitizer solution is at the right strength?

   1. Taste a drop
   2. Check its colour
   3. Use test strips
   4. Smell the solution

8. 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

9. 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

10. 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

11. How long can cooked leftovers safely sit at room temperature?

    1. Up to 4 hours
    2. No more than 2 hours
    3. Up to 6 hours
    4. Until the end of the shift

12. Cooked chicken is sliced on the same unwashed board used for raw chicken. What is the risk?

    1. Salmonella can spread to the cooked chicken
    2. Only the flavour of the chicken changes
    3. None, since cooking already killed all germs
    4. Only the board may become stained

13. For manual dishwashing with chlorine, what strength and time are used?

    1. 1,000 ppm for at least 10 minutes
    2. 50 ppm for at least 2 seconds
    3. 100 ppm for at least 10 seconds
    4. 10 ppm for at least 1 second

14. The delivery truck has mouse droppings in the back. What should you do with the shipment?

    1. Accept it and wipe down each box
    2. Accept only sealed cans from that truck
    3. Reject the shipment
    4. Accept it and call pest control later

15. 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

16. 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

17. 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

18. When heating food in a microwave, what helps it heat evenly?

    1. Heat it uncovered and serve at once
    2. Cover, stir halfway and let it stand
    3. Leave the food in one large block
    4. Use the highest power without stirring

19. 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

20. During a power outage, about how long will a full, closed freezer keep food frozen?

    1. About 2 hours
    2. About 2 days
    3. About a week
    4. About 6 hours

21. 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

22. When is alcohol-based hand sanitizer acceptable instead of washing?

    1. Any time at all, since it works better than soap in every case
    2. Before starting a shift, in place of the first hand wash
    3. When there is no soap and water and hands look clean
    4. After handling raw chicken, in place of a soap-and-water wash

23. 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

24. 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

25. 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

26. Which step is commonly a critical control point?

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

27. Which food is linked to botulism (Clostridium botulinum)?

    1. Hot coffee and tea
    2. Freshly baked bread
    3. Fresh green salads
    4. Garlic-in-oil mixtures

28. Which of these is a potentially hazardous food?

    1. Cooked rice
    2. Uncooked dry pasta
    3. Unopened canned soup
    4. Plain table sugar

29. 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

30. What temperature range is called the danger zone, where germs grow quickly?

    1. 4°C to 60°C
    2. −18°C to 0°C
    3. 0°C to 4°C
    4. 60°C to 74°C