FOODSAFE Level 1

A BC food handler checks a refrigerator holding potentially hazardous food. Which temperature meets the usual cold-holding limit?

What is the usual minimum hot-holding temperature for potentially hazardous food in BC?

Which cooling schedule follows the standard BC two-stage method for cooked potentially hazardous food?

A large pot of cooked soup must be cooled safely. Which method is most appropriate?

Which temperature range is commonly called the food danger zone in BC food-safety training?

A cook needs to verify that the centre of a poultry portion has reached its required cooking temperature. What is the best method?

Which internal temperature is generally required for cooking individual chicken pieces in BC guidance?

A worker measures cooked rice at 45 degrees C in a hot-holding unit and cannot establish how long it has been below the required temperature. What is the safest action?

How should a worker wash hands before preparing ready-to-eat food?

A worker handles raw chicken and then needs to assemble a ready-to-eat salad. What should happen first?

How should raw poultry be stored in a refrigerator that also holds ready-to-eat desserts?

A customer reports a severe peanut allergy. Which response is most appropriate?

Which example is allergen cross-contact?

What is the correct basic sequence for manually cleaning and sanitizing a food-contact surface?

How should a worker verify the concentration of a chemical sanitizer solution?

Where should cleaning chemicals be stored?

A shipment of refrigerated, potentially hazardous food arrives warm, with no evidence of safe temperature control. What should the receiver do?

Which canned-food defect requires rejecting the product?

What does first in, first out stock rotation mean when product dates and condition are suitable?

Which method is suitable for thawing frozen meat safely?