415C Food Safety 2

Question 1

What is the minimum internal cooking temperature for ground beef according to Canadian food safety guidelines?

Accepted Answer

71°C (160°F)

Answer

Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C (160°F). Ground meats require higher temperatures than whole cuts because bacteria from the surface can be mixed throughout during grinding.

Question 2

What is the minimum internal cooking temperature for poultry (chicken, turkey) in Canada?

Accepted Answer

74°C (165°F)

Answer

Health Canada requires poultry to reach a minimum internal temperature of 74°C (165°F) to ensure destruction of salmonella and other pathogens commonly found in poultry products.

Question 3

How long should food workers wash their hands according to Canadian food safety standards?

Accepted Answer

20 seconds

Answer

Canadian food safety guidelines require handwashing for at least 20 seconds with warm water and soap, ensuring all surfaces of the hands, between fingers, and under nails are thoroughly cleaned. This is the time needed to effectively remove pathogens.

Question 4

What is the correct storage order for foods in a walk-in refrigerator from top to bottom shelf?

Accepted Answer

Ready-to-eat foods on top, then cooked foods, then raw vegetables, then raw meats with poultry on the bottom

Answer

Proper refrigerator storage places ready-to-eat foods on the highest shelves, followed by cooked foods, then raw vegetables, raw ground meats, and raw poultry on the lowest shelf. This prevents juices from raw meats dripping onto foods that won't be cooked further.

Question 5

In Canada, what are the 10 priority food allergens that must be declared on food labels?

Accepted Answer

They include eggs, milk, mustard, peanuts, crustaceans/molluscs, fish, sesame seeds, soy, sulphites, tree nuts, and wheat/triticale

Answer

Canada identifies priority food allergens including eggs, milk, mustard, peanuts, crustaceans and molluscs, fish, sesame seeds, soy, sulphites, tree nuts, and wheat and triticale. These must be declared in plain language on food labels under Health Canada regulations.

Red Seal Cook 415C Practice Test

Red Seal Cook 415C Practice Test

415C Food Safety 2