FOODSAFE Level 1 Practice Test 4

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. 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

2. What is the safest way to use cutting boards?

   1. Raw meat first, then vegetables on the same board
   2. One for raw meat, another for ready-to-eat food
   3. Any board, as long as it is made of plastic
   4. One board for everything, wiped with a dry cloth

3. Where is smoking forbidden in food premises?

   1. Only during the busy lunch and dinner rush
   2. Anywhere food is prepared, dispensed or stored
   3. Only beside the deep fryer and the open grill
   4. Only where customers can see the employees

4. 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

5. 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

6. 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

7. A cook had norovirus. When may she go back to handling food?

   1. 2 days after she is better
   2. Right away if she wears gloves
   3. After 12 hours without diarrhea
   4. As soon as vomiting stops

8. 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

9. How do you make a 200 ppm bleach sanitizer for spraying surfaces?

   1. 5 mL bleach in 1 litre of water
   2. 50 mL bleach in 1 litre of water
   3. A few drops of bleach in a bucket
   4. 1 cup of bleach in a sink of water

10. 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

11. 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

12. How often should cooler and hot-holding temperatures be checked?

    1. Only when food smells off
    2. Once a month
    3. Once a year
    4. At least once a day

13. 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

14. 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

15. Where must cleaning chemicals be stored?

    1. On the shelf above the prep counter for easy reach
    2. Separate from food, in labelled non-food containers
    3. Beside the flour bins in the dry storage room
    4. In empty drink bottles that are well rinsed

16. A new restaurant prepares food on site. Who must approve its food safety and sanitation plans?

    1. The local fire department
    2. A health officer
    3. The restaurant's landlord
    4. The FOODSAFE instructor

17. 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

18. What is the rule for reheating leftovers for hot holding?

    1. Reach 50°C within 1 hour
    2. Reach 60°C within 4 hours
    3. Reach 74°C within 2 hours
    4. Reach 100°C within 6 hours

19. What should be on a label for food stored in the cooler?

    1. The supplier's name and phone number
    2. The menu price
    3. The cook's initials only
    4. Product name and date received

20. Chicken was thawed in the microwave. What should happen next?

    1. Store it in the cooler for 3 days
    2. Leave it out to finish thawing
    3. Cook it right away
    4. Refreeze it for later

21. 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

22. 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

23. Soup in a steam table is found at 50°C, and has been for about 3 hours. What should happen?

    1. Reheat it to 60°C and keep serving
    2. Move it to the cooler for tomorrow
    3. Discard it
    4. Stir it and check again in an hour

24. Should you wash a cantaloupe before cutting it, even though you will not eat the rind?

    1. No, the rind protects the inside
    2. Only if it looks dirty
    3. Yes, scrub it under cool running water
    4. Only with dish soap

25. What does FIFO mean for stock rotation?

    1. Freeze it, fry it once
    2. Fresh items first only
    3. Final inspection, final order
    4. First in, first out

26. 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

27. Grilled burgers are ready. Where should you put them?

    1. On the board used for raw patties, wiped dry
    2. On a clean plate, not the raw-meat plate
    3. On the grill-side tray without washing it
    4. Back on the plate that held the raw patties

28. 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

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

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

30. About how many people in Canada get sick from foodborne illness each year?

    1. Over 40 million
    2. About 40,000
    3. About 400,000
    4. Over 4 million