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FOODSAFE Level 1

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Set · 2026-10

A food handler has vomiting and diarrhea shortly before a shift. What should the worker do?

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2026-10 · 30 practice questions with explanations

Original, independent study material. This is not an official exam paper.

10 questions on this page

  1. A food handler has vomiting and diarrhea shortly before a shift. What should the worker do?

  2. A worker has a small cut on a finger and is permitted to work after assessment. What protection is appropriate for food handling?

  3. What should a worker do if a glass breaks beside uncovered ready-to-eat food?

  4. Which situation creates the clearest cross-contamination risk?

  5. A worker wears disposable gloves to prepare sandwiches. When should the gloves be changed?

  6. What is the best routine way to deter pests in a food premises?

  7. Why is a written food-safety plan useful?

  8. A worker checks a probe thermometer in a properly prepared ice-water slurry. What reading should a correctly functioning instrument show, within its specified tolerance?

  9. A cook is reheating previously cooked, cooled potentially hazardous food for hot holding in BC. Which target is generally appropriate?

  10. A kitchen floor has a fresh grease spill near a busy passage. What should happen first?

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