FOODSAFE Level 1 Practice Test 5

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 accurate must the thermometer in a refrigerator or hot-holding unit be?

   1. Within 10°C
   2. Within 5°C
   3. No standard is set
   4. Within 1°C

2. 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

3. 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

4. Which group is at highest risk of serious foodborne illness?

   1. Healthy adults aged 25 to 40
   2. Office workers who eat out daily
   3. Teenagers who play sports
   4. Children under 5

5. 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

6. 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

7. 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

8. 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

9. A guest vomits on the restaurant floor. What bleach solution is used to disinfect the area?

   1. A fresh 1:50 solution, about 1,000 ppm
   2. Undiluted bleach mixed with ammonia
   3. A 1:5,000 solution, about 10 ppm
   4. Plain hot water and dish soap

10. 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

11. 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

12. 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

13. 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

14. 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

15. 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

16. What is the first step in writing a food safety plan?

    1. Hire a second cook for the night shift
    2. Buy all-new kitchen equipment
    3. Set the prices for the menu
    4. List the menu's potentially hazardous foods

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 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

19. 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

20. In a high-temperature dishwasher, what is the final sanitizing rinse?

    1. 100°C for 1 hour
    2. 60°C for 2 minutes
    3. 82°C for 10 seconds
    4. 43°C for 30 seconds

21. 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

22. 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

23. 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

24. What should you do with food left in an opened can?

    1. Cover the open can with aluminum foil
    2. Store the can on the floor of the cooler
    3. Leave it in the open can in the cooler
    4. Move it to a food-grade container

25. To what internal temperature must hamburger patties be cooked?

    1. 74°C, held at least 15 seconds
    2. 63°C, held for at least 5 seconds only
    3. 82°C, held at least 2 minutes
    4. 60°C, held at least 1 minute

26. How many handwashing stations must a food premises have?

    1. Enough, placed for easy access by all staff
    2. None, if staff carry hand sanitizer bottles
    3. One for every ten seats in the dining room
    4. Exactly one, located in the staff washroom

27. 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

28. 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

29. 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

30. 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