Ontario Food Handler Mock Exam 3

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. 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)

2. Which can should you reject during receiving?

   1. A can with a best-before date next year
   2. A can with a clear printed label
   3. A can that is bulging at one end
   4. A can stored in a clean carton

3. An inspector wants a suspect sauce tested in a lab. Which HPPA power applies?

   1. The power of seizure
   2. The power of destruction
   3. The power of entry
   4. The power of arrest

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. A cashier also hands out pastries. After handling money, what should she do?

   1. Blow on her hands to dry them
   2. Use a hand towel and continue
   3. Wait five minutes before serving
   4. Wash her hands before serving food

6. What must every mechanical dishwasher have?

   1. Gauges showing wash and rinse temperatures
   2. A separate handwash sink inside
   3. A timer that rings every hour to signal a refill
   4. A logbook signed by customers

7. A receiving door must be opened often during deliveries. What helps keep pests out?

   1. A doorstop to keep it open
   2. Bright lights over the door left on all night
   3. Heavy plastic strips or an air curtain
   4. A garbage bin beside the door

8. A whole roast chicken must reach what internal temperature?

   1. 71 °C (160 °F)
   2. 63 °C (145 °F)
   3. 82 °C (180 °F)
   4. 60 °C (140 °F)

9. How long must a food premise keep records of its food purchases?

   1. Only until the supplier's invoice is paid
   2. At least until one year after purchase
   3. At least ten years
   4. At least one month

10. Which training meets the regulation's definition of food handler training?

    1. A general first aid course
    2. A health unit course or Ministry-recognized equivalent
    3. On-the-job tips from an experienced co-worker during a shift
    4. Any online video about cooking

11. You think a container of food may have been contaminated. What should you do?

    1. Put it at the back of the fridge
    2. Serve it quickly before it spoils
    3. Throw it away or tell your supervisor
    4. Taste it to check

12. What must every refrigerator and hot-holding unit for potentially hazardous food contain?

    1. An accurate, easy-to-read indicating thermometer
    2. A lock that only the manager can open
    3. A light that flashes when it is opened
    4. A printed menu of what is stored inside

13. Why does the guide advise against using a cloth handkerchief at work?

    1. It may shed lint into the food
    2. Germs on it get back onto your hands
    3. Paper tissue is cheaper
    4. Cloth is not allowed in kitchens

14. Which Ontario law gives public health inspectors their powers over food premises?

    1. The Liquor Licence Act
    2. The Building Code Act
    3. The Food and Drugs Act and its regulations
    4. The Health Protection and Promotion Act

15. Why can't you tell by looking whether food contains harmful microorganisms?

    1. Germs only grow on frozen food
    2. Germs always change food to green
    3. Contaminated food can look, smell and taste normal
    4. Unsafe food always gives off a sour smell you can notice

16. Why should every container of food in the fridge be covered?

    1. To make the fridge run colder and use less power
    2. To keep out drips and other contaminants
    3. To stop food from freezing
    4. To hide food from customers

17. Raw fruits and vegetables and foods that will be reheated are stored where in the fridge?

    1. On the floor of the walk-in, in their boxes
    2. In the centre, between the other two
    3. On the very top shelf
    4. Below the raw meat

18. What must always be done before a surface is sanitized?

    1. It must be heated to 100 °C
    2. It must be cleaned
    3. It must be covered with foil
    4. It must be dried with a towel

19. A box of frozen chicken has large ice crystals and dried-out spots. What should you do?

    1. Accept it if the driver agrees
    2. Accept it and cook it first
    3. Put it straight in the freezer
    4. Reject it as thawed and refrozen

20. What is a safe way to taste a sauce while cooking?

    1. Use the stirring spoon, then put it back in the sauce
    2. Lick the ladle and keep stirring
    3. Use a clean spoon once, then send it to be washed
    4. Dip a finger in the sauce

21. Which modified atmosphere package (MAP) should be rejected?

    1. One with bubbles and slimy contents
    2. One with an intact seal and clear film
    3. One well within its best-before date
    4. One received at the labelled temperature

22. Apart from employer policy, when does the guide say food handlers must wear gloves?

    1. Whenever handling any raw vegetables
    2. During every minute of a shift
    3. Only when touching cooked meat
    4. When covering a bandaged cut or infection

23. How should you check the temperature of a case of packaged frozen burgers you can't probe directly?

    1. Place the probe between two packages
    2. Feel the box with your hand
    3. Pierce a package with the probe
    4. Trust the invoice temperature

24. 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

25. Which list names the four causes of foodborne illness?

    1. Smoke, dust, water, air and mould
    2. Heat, cold, light, noise and dust
    3. Salt, sugar, fat, protein and water
    4. Chemical, physical, allergens, microbes

26. At what temperature must frozen food be kept?

    1. 0 °C (32 °F) or lower
    2. 4 °C (40 °F) or lower
    3. -5 °C (23 °F) or lower
    4. -18 °C (0 °F) or lower

27. In the fridge, where do cooked and ready-to-eat foods belong?

    1. Under the raw meat
    2. On the bottom shelves
    3. In the crisper with raw meat
    4. On the upper shelves

28. You open a large tin of beans but only use half. What should you do with the rest?

    1. Heat it again in the same tin
    2. Leave it in the tin on the shelf
    3. Move it to a covered food-grade container
    4. Keep it in the open tin in the fridge

29. About how small a gap can a mouse squeeze through under a door?

    1. A quarter of an inch
    2. Four inches
    3. Only an open door
    4. Two inches

30. You see cockroaches running across a brightly lit kitchen during the day. What does this usually mean?

    1. The cockroaches are just passing through
    2. The lights attract only a few roaches
    3. The pest control is working well
    4. There is a serious infestation

31. Once the thermometer shows the right cooking temperature, how long should the food stay at it?

    1. At least 2 hours
    2. At least 1 second
    3. At least 30 minutes
    4. At least 15 seconds

32. 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

33. 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

34. When is it acceptable to thaw food in a microwave?

    1. When it will be served cold later
    2. When it is a large roast
    3. When it is going back in the fridge
    4. When it will be cooked right away

35. According to the guide, what is the leading cause of foodborne illness?

    1. Too many customers at once
    2. Using plastic food containers
    3. Dirty floors and walls
    4. Time and temperature abuse

36. When should a person's epinephrine auto-injector be used during a reaction?

    1. After waiting 30 minutes
    2. Only after they lose consciousness
    3. At the first sign of the reaction
    4. Only if a doctor is present

37. 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

38. What is the purpose of a sneeze guard on a salad bar?

    1. To shield food from people's breath and sneezes
    2. To stop food from being stolen
    3. To keep the salads cold by trapping the chilled air
    4. To show the prices

39. A customer is having an allergic reaction in the dining room. What should staff do?

    1. Give them an antacid
    2. Call 911
    3. Offer them a glass of milk
    4. Ask them to wait outside

40. What is Health Canada's safe internal temperature for an omelette or quiche?

    1. 74 °C (165 °F)
    2. 82 °C (180 °F)
    3. 63 °C (145 °F)
    4. 60 °C (140 °F)

41. Which item belongs in a written cleaning schedule?

    1. The staff's lunch orders
    2. The day's menu specials
    3. The supplier's phone number
    4. Who will do each job

42. 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

43. What does freezing do to mould already on a food?

    1. Turns the mould into yeast
    2. Kills all of the mould cells
    3. Removes its toxins completely from the food
    4. Stops it growing but does not kill it

44. Why does the guide advise against wearing rings and watches while handling food?

    1. They slow down your work
    2. They may be lost or stolen in a busy kitchen
    3. They can set off metal detectors
    4. They trap dirt and make handwashing harder

45. An employee has a skin disease. What does the regulation require before they work in contact with food?

    1. A signed note from a co-worker
    2. Written approval from the medical officer
    3. Wearing long sleeves at all times
    4. Verbal approval from the head chef

46. Why shouldn't cold soup be reheated in a steam table or soup urn?

    1. Steam tables use too much water when set to high heat
    2. It is against fire regulations
    3. Holding units don't heat food fast or hot enough
    4. Soup urns cook food unevenly fast

47. 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)

48. Which factor is considered when a public health inspector sets a premise's risk level?

    1. The number of tables outside
    2. Whether certified food handlers are present
    3. The colour of the staff uniforms
    4. How long the owner has lived in the neighbourhood

49. An inspector finds a case of spoiled meat that is a health hazard. What power lets them dispose of it on the spot?

    1. The power of licensing
    2. The power of destruction
    3. The power of entry
    4. The power of zoning

50. You are making a large batch of chicken salad at room temperature. Which practice helps keep it safe?

    1. Leave the mayonnaise out to soften
    2. Work in small batches with pre-chilled ingredients
    3. Prepare it next to the warm grill
    4. Make it all at once and chill the whole batch later