FOODSAFE Level 1 Practice Test 3

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. How long can raw ground meat be kept in a cooler at 4°C or lower?

   1. 1 to 2 weeks
   2. 5 to 7 days
   3. 1 to 2 days
   4. 1 month

2. 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

3. 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

4. When checking a thermometer in boiling water at sea level, what should it read?

   1. 100°C
   2. 74°C
   3. 82°C
   4. 120°C

5. In a public washroom, how should you turn off the tap after washing?

   1. Leave it running
   2. With your clean hand
   3. With your elbow only
   4. With the paper towel

6. What temperature range should a walk-in cooler be kept at?

   1. Below −18°C
   2. Between 5°C and 10°C
   3. Between 0°C and 4°C
   4. Between −5°C and 0°C

7. 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

8. 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

9. A cooler fails and a tray of raw chicken has been above 4°C for 3 hours. What is the corrective action?

   1. Move it to the freezer
   2. Discard the chicken
   3. Sell it the same day
   4. Cook it right away to 74°C

10. A container of leftover chili looks and smells fine but its age is unknown. What should you do?

    1. Keep it for staff meals only
    2. Throw it out
    3. Taste a small spoonful first
    4. Serve it after reheating to 60°C

11. 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

12. 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

13. At what temperature must hot food be held?

    1. 40°C or hotter
    2. Any warm temperature
    3. 60°C or hotter
    4. 50°C or hotter

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. 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

16. What are the four steps of manual dishwashing?

    1. Sanitize, wash, rinse, stack
    2. Wash, rinse, sanitize, dry
    3. Rinse, dry, wash, store
    4. Soak, wash, dry, sanitize

17. Under the regulation, which of these counts as contaminating food?

    1. Serving food on a chilled salad plate
    2. Cutting food into small, even pieces
    3. Adding extra salt to a pot of soup
    4. Letting a pest or a poison get into it

18. Where should chemicals be kept in relation to food?

    1. Below, away and separate from food
    2. Above the food, so spills are seen
    3. In the cooler to keep them stable
    4. Beside the food on the same shelf

19. 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

20. 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

21. 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

22. What does the regulation require for equipment and food contact surfaces?

    1. They are inspected monthly
    2. They are painted white
    3. They are replaced with new ones every year
    4. They are washed and sanitized

23. 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

24. 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

25. A customer with a peanut allergy orders a stir-fry. What helps prevent an allergic reaction?

    1. Serving the dish with a glass of milk on the side
    2. Current ingredient lists and staff aware of allergies
    3. Cooking the dish longer to destroy the allergen
    4. Telling the customer to pick out any peanuts

26. 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

27. When should you start timing the cooling of a cooked roast?

    1. When it reaches 74°C
    2. When it reaches 60°C
    3. When it is put in the cooler
    4. When it reaches 20°C

28. 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

29. 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

30. A guest phones to say she got sick after eating at your restaurant. What should be done?

    1. Record it and report it to the health authority
    2. Throw out all the food so there is nothing to test
    3. Ignore it unless several more people call about it
    4. Offer the guest a coupon and tell no one else