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Exams · Certifications · Licensing

Red Seal Cook Exam (Interprovincial)

A. Hygiene, sanitation and safety: practice questions

Our Red Seal Cook bank has 20 questions on this topic. Here are 5 of them with answers; the full mock exam draws from every topic, like the real one.

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Question 1

What is the temperature danger zone in which bacteria grow quickly, according to Health Canada?

  1. Between 4 °C (40 °F) and 60 °C (140 °F)
  2. Between 0 °C (32 °F) and 40 °C (104 °F)
  3. Between 10 °C (50 °F) and 74 °C (165 °F)
  4. Between -18 °C (0 °F) and 4 °C (40 °F)
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A. Between 4 °C (40 °F) and 60 °C (140 °F) — Health Canada: keep foods out of the danger zone, between 4 °C and 60 °C.

Question 2

Which food handling practice tops the BCCDC 'Top Ten' list of causes of food poisoning outbreaks?

  1. Inadequate cooking
  2. Use of leftovers
  3. Improper cooling
  4. Unsafe source
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C. Improper cooling — BCCDC lists improper cooling first, followed by advance preparation, an infected person and inadequate reheating.

Question 3

According to Health Canada, what is the safe internal temperature for whole poultry?

  1. 71 °C (160 °F)
  2. 74 °C (165 °F)
  3. 63 °C (145 °F)
  4. 82 °C (180 °F)
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D. 82 °C (180 °F) — Health Canada lists 82 °C for whole poultry and 74 °C for poultry pieces and ground poultry.

Question 4

Which safe internal cooking temperature does Health Canada give for ground beef such as burgers?

  1. 71 °C (160 °F)
  2. 63 °C (145 °F)
  3. 74 °C (165 °F)
  4. 82 °C (180 °F)
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A. 71 °C (160 °F) — Health Canada: ground beef, veal and lamb, and ground pork, to 71 °C.

Question 5

Which knife-handling practice does CCOHS recommend?

  1. Pass a knife to a co-worker handle first while it is still moving
  2. Leave knives in the dish sink to soak until the end of the shift
  3. Catch a falling knife before it reaches the floor
  4. Carry one knife at a time, tip pointed down at your side
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D. Carry one knife at a time, tip pointed down at your side — CCOHS: carry one tool at a time, tip and blade pointed down; never try to catch a falling tool or leave it in dish water.

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