Ontario Food Handler Mock Exam 2

All 50 questions in this test

Every question and its answer choices. The correct answers and explanations appear when you take the test above.

1. Dry rice is stored at room temperature. When can it become hazardous?

   1. Only after one year in storage
   2. Once water is added and it is cooked
   3. As soon as the bag is opened
   4. Only if it is kept in the fridge

2. Under the regulation, the wash water in a mechanical dishwasher must stay within what range?

   1. 24 °C to 43 °C
   2. 60 °C to 71 °C
   3. 77 °C to 82 °C
   4. 43 °C to 50 °C

3. What kind of water must a food premise use?

   1. Grey water for rinsing
   2. Rain water, if it has been filtered
   3. Any clear tap water
   4. Potable (safe to drink) water

4. Why does the guide suggest metal containers for cold-holding hazardous food?

   1. Metal is cheaper than plastic
   2. Metal never needs to be washed
   3. Metal conducts cold better than plastic
   4. Metal stops all bacteria growing

5. You wake up with diarrhea before a kitchen shift. What should you do?

   1. Tell your supervisor and not handle food
   2. Work but wash hands more often
   3. Work only at the cash register
   4. Take medicine and start your shift

6. What should you use to scoop ice for drinks?

   1. A coffee mug
   2. Your gloved hand
   3. A food-grade scoop with a handle
   4. A clean drinking glass from the rack

7. After a bout of vomiting and diarrhea, when can a food handler go back to work?

   1. The next morning, no matter what
   2. 24 hours after symptoms stop
   3. 2 hours after the last symptom
   4. As soon as they feel hungry

8. Food is considered potentially hazardous when it is moist and has a pH above what value?

   1. 2.0
   2. 4.5
   3. 9.5
   4. 12.0

9. Which sanitizer may not kill all types of microorganisms, according to the guide?

   1. Water at 77 °C
   2. Iodine at 25 ppm
   3. Chlorine solution at 100 ppm
   4. Quaternary ammonium (quats)

10. Which method speeds up cooling a large pot of soup?

    1. Wrapping it in towels
    2. Leaving it on the stove top
    3. Covering it with a tight lid
    4. An ice water bath with stirring

11. Why should food handlers avoid wearing nail polish?

    1. It weakens the fingernails
    2. It can chip and fall into food
    3. It stains the cutting boards
    4. It makes gloves too tight

12. Which step helps pest-proof a building?

    1. Put screens on windows and vents
    2. Store produce on the floor
    3. Prop the back door open
    4. Leave water in the sinks overnight

13. A kitchen garbage can is full. What should be done?

    1. Wait until the end of the shift
    2. Put a second bag on top
    3. Press the garbage down to fit more
    4. Empty it right away

14. What does the regulation require of every food premise regarding pests?

    1. Protection against pest entry and breeding
    2. A pest sign in the window
    3. Daily chemical spraying
    4. A pet cat kept on the premises to catch mice

15. A restaurant plans to renovate its kitchen. What does the guide recommend before work starts?

    1. Close the restaurant for a year
    2. Ask customers to vote on the layout
    3. Start building and have it inspected once finished
    4. Send the plans to the health unit for review

16. You must reject part of a delivery. Before the driver takes it away, what should you get?

    1. A verbal promise from the driver
    2. A signed adjustment or credit
    3. A new delivery date only
    4. Nothing, just let it go

17. A bar runs its drinks through copper lines. Which drink can safely run through copper?

    1. Orange juice
    2. Lemonade
    3. Carbonated soft drinks
    4. Plain water

18. Why must a hamburger be cooked all the way through, while a steak can be served rarer?

    1. Burgers are thinner and cool down faster on the plate
    2. Steak never carries any bacteria
    3. Ground beef comes from older animals
    4. Grinding mixes surface bacteria into the meat

19. How soon can housefly eggs hatch?

    1. In about six months after laying
    2. In as little as seven days
    3. In exactly one hour
    4. Only after a year

20. What does HACCP stand for?

    1. Hazard Analysis Critical Control Point
    2. Hygiene Act for Canadian Cooks
    3. Hot and Cold Cooking Procedure
    4. Health and Cleaning Control Plan

21. A digital thermometer reads 2 °C in an ice slush and has no reset button. What should you try first?

    1. Tap it until it reads zero
    2. Run it through the dishwasher to reset the sensor
    3. Keep using it as it is
    4. Replace the battery or have it repaired

22. How should flour, rice and other bulk dry goods be stored once opened?

    1. On the floor in their sacks
    2. In open bins for easy scooping
    3. In the original torn paper bags
    4. In closed metal or plastic containers

23. A shiny black cockroach about 25 to 32 mm long is found in the basement. Which type is it likely to be?

    1. Asian cockroach
    2. German cockroach
    3. Oriental cockroach
    4. Brown-banded cockroach

24. In a high-temperature dishwasher, how hot must the sanitizing rinse be?

    1. 60 °C (140 °F) or higher
    2. 43 °C (110 °F) or higher
    3. 71 °C (160 °F) or higher
    4. 82 °C (180 °F) or higher

25. You pour a cleaner into a smaller spray bottle. What must you do with the bottle?

    1. Rinse it out with juice first
    2. Store it on the shelf above food
    3. Label it with the product name and contents
    4. Leave it unlabelled if the liquid inside is clear

26. A cook cuts raw chicken, wipes the board with a cloth and then another cook chops lettuce on it. What has gone wrong?

    1. The cloth was a light colour
    2. The board was not cleaned and sanitized
    3. The lettuce was not cooked first
    4. The chicken was cut too slowly

27. Live mussels arrive with some shells partly open. You tap them and they stay open. What should you do?

    1. Use them in a soup instead
    2. Cook them first to see if they open
    3. Reject them because they are dead
    4. Soak them in salt water overnight

28. Which of these is one of Health Canada's priority food allergens?

    1. Rice
    2. Sesame
    3. Apples
    4. Carrots

29. Why is preventing pests better than getting rid of them?

    1. It is easier and less expensive
    2. Inspectors only check prevention
    3. Chemicals are not allowed at all
    4. Pests can never be removed

30. Which group of customers is at higher risk of serious harm from a foodborne illness?

    1. Healthy adults under 40
    2. Teenage athletes
    3. Regular restaurant customers
    4. Pregnant women

31. After a Conditional Pass in Toronto, how soon does the inspector usually come back?

    1. Within 6 months
    2. Within one year
    3. Never, unless there is a complaint
    4. Within 24 to 48 hours

32. What temperature should a thermometer read in a 50/50 mix of crushed ice and water?

    1. -18 °C (0 °F)
    2. 10 °C (50 °F)
    3. 0 °C (32 °F)
    4. 4 °C (40 °F)

33. Which cockroach is pale brown, about 10 to 15 mm long, and reproduces faster than the others?

    1. American cockroach
    2. Asian cockroach
    3. Oriental cockroach
    4. German cockroach

34. Why does the guide say to store food at least 15 cm off the floor for pest control?

    1. So pests can reach the bait set under the shelves
    2. So you can watch for signs of pests
    3. So deliveries are faster
    4. So the floor stays warmer

35. Hepatitis A from an infected food worker typically shows symptoms after about how long?

    1. 2 hours
    2. 18 hours
    3. 3 days
    4. 25 days

36. How should dishes be dried after sanitizing?

    1. Wiped with a clean dish towel
    2. Air dried on a sloped drainboard
    3. Dried with paper napkins
    4. Dried on the worker's apron

37. Cooked food must be cooled from 60 °C to 20 °C within how long?

    1. Four hours
    2. Two hours
    3. Eight hours
    4. Six hours

38. What is the best way to control the spread of viruses in a food premise?

    1. Handwashing
    2. Adding more salt
    3. Freezing the food
    4. Using a larger fridge

39. Under Ontario's Food Premises Regulation, what is a food handler not allowed to do while handling food?

    1. Drink water on break
    2. Use tobacco
    3. Talk to customers
    4. Wear a wristwatch

40. How high off the floor must food be stored?

    1. At least 5 cm (2 inches)
    2. Any height if it is boxed
    3. At least 2 cm (1 inch)
    4. At least 15 cm (6 inches)

41. What does chilling food to 4 °C or colder do to bacteria?

    1. Destroys any toxins already made
    2. Slows their growth but does not kill them
    3. Turns bacteria into harmless spores
    4. Kills all bacteria within a day

42. Does a public health inspector need a warrant to enter a restaurant during business hours?

    1. Only with police present
    2. No, the HPPA gives a power of entry
    3. Yes, a warrant is always needed
    4. Only if the owner agrees in writing

43. If the medical officer of health asks for tests to confirm a food handler is not carrying a disease, what must the handler do?

    1. Refuse unless they feel sick
    2. Wear a mask instead of testing
    3. Switch to another restaurant
    4. Submit to the required medical tests

44. How long should you lather your hands with soap when washing them?

    1. 15 to 20 seconds
    2. 5 seconds
    3. 2 to 3 seconds
    4. 2 minutes

45. How long must items be in contact with sanitizer or 77 °C water?

    1. At least 45 seconds
    2. At least 2 hours
    3. At least 10 minutes
    4. At least 5 seconds

46. How much 5% household bleach makes a 100 ppm sanitizer in one litre of water?

    1. 20 mL
    2. 2 mL
    3. 0.5 mL
    4. 50 mL

47. Which is an acceptable place to store food?

    1. The staff washroom
    2. The furnace room
    3. A room used only for food storage
    4. A hallway near the exit, on shelving

48. Chicken wings and breasts (poultry pieces) must be cooked to what internal temperature?

    1. 68 °C (154 °F)
    2. 60 °C (140 °F)
    3. 74 °C (165 °F)
    4. 63 °C (145 °F)

49. In Ontario, which type of foodborne illness is the most common?

    1. Illness caused by glass
    2. Illness caused by metal
    3. Illness caused by additives
    4. Illness caused by bacteria

50. After accepting a delivery of frozen fish, what should you do first?

    1. Put it in the freezer as quickly as possible
    2. Leave it on the dock until lunch
    3. Leave it out until the manager has counted it
    4. Unpack it on the prep counter