Ontario Food Handler Mock Exam 4

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. 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

2. No-touch techniques matter most for which kind of food?

   1. Food that won't be cooked after you touch it
   2. Raw meat being trimmed
   3. Frozen food going into storage
   4. Food that will be deep-fried right after you touch it

3. When checking a burger patty with a probe thermometer, where should you insert it?

   1. Into the bun beside it
   2. Through the side into the middle
   3. Straight down onto the grill
   4. Just under the top crust

4. Why shouldn't a server carry too many plates at once?

   1. Plates might get too hot
   2. Customers may complain about noise
   3. It slows down service
   4. Foods on separate plates may touch

5. Which of these is a common symptom of foodborne illness?

   1. Blurred hearing
   2. Hair loss
   3. Diarrhea
   4. Sunburn

6. What are microorganisms that make people sick called?

   1. Pathogens
   2. Enzymes
   3. Additives
   4. Probiotics

7. Why can a worker with hepatitis A infect customers before feeling sick?

   1. Symptoms always start within an hour
   2. The virus is shed a week or two before symptoms
   3. Hepatitis A cannot spread through food
   4. The virus only spreads after a fever

8. 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

9. How often must multi-service articles, such as reusable plates and cutlery, be cleaned and sanitized?

   1. Once a week
   2. Once a day
   3. After each use
   4. When they look dirty

10. A neighbour offers jars of home-canned tomatoes to your restaurant. What should you do?

    1. Boil them and then use them
    2. Accept them for sauces only
    3. Refuse them because of the botulism risk
    4. Accept them if the seals look tight

11. How should cooled food be stored once it is fully cold?

    1. Unlabelled on the bottom shelf
    2. In the pot it was cooked in
    3. Uncovered so it stays dry
    4. Covered tightly, labelled and dated

12. Which additive is on Health Canada's list of priority allergens?

    1. Sulphites
    2. Citric acid
    3. Vanilla extract
    4. Baking powder

13. 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

14. Why might reheating food contaminated with a bacterial toxin still leave it unsafe?

    1. Toxins only form after reheating
    2. Heat turns the toxins back into living spores
    3. Cooking makes toxins taste bad
    4. Some toxins are not destroyed by cooking

15. Which federal agency is responsible for inspecting food at the federal level?

    1. The municipal by-law office
    2. The Ontario Ministry of Labour
    3. The local public health unit
    4. The Canadian Food Inspection Agency

16. Unused plastic cutlery and paper napkins are left on a cleared table. What should be done with them?

    1. Throw them out
    2. Wipe them and reuse them
    3. Put them back in the supply bin
    4. Leave them for the next guests

17. 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

18. When you use disposable gloves, what must you still do?

    1. Wash hands only once a shift
    2. Reuse the same pair all day
    3. Wash hands before and after using them
    4. Rinse the gloves under the tap between tasks

19. A customer allergic to peanuts asks if a tiny amount of peanut sauce is okay. What is true?

    1. Even a very small amount can cause a reaction
    2. Only large servings cause reactions
    3. Cooking the sauce removes all of the peanut allergen
    4. Small amounts are always safe

20. 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

21. Why is thawing a frozen turkey on the counter unsafe?

    1. It makes the meat too dry
    2. The inside thaws before the outside, so it cooks unevenly
    3. It uses up too much counter space
    4. The outside sits in the danger zone for hours

22. What strength should a chlorine (bleach) sanitizer be?

    1. 25 ppm
    2. 500 ppm
    3. 100 ppm
    4. 1,000 ppm

23. 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

24. 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

25. 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

26. A can smells odd when opened. Why should you never taste it to check?

    1. It would waste a portion
    2. It would spoil the rest of the can
    3. Tasting is only for the chef
    4. Even a small taste can cause botulism

27. Which task means you must wash your hands before handling food again?

    1. Taking out the garbage
    2. Reading the menu board
    3. Walking to the walk-in cooler
    4. Turning on the dishwasher fan

28. 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

29. Which statement explains why bacteria are so dangerous in food?

    1. They die once food is cut
    2. They can only survive and multiply on raw meat
    3. They need sunlight to grow
    4. Refrigeration and freezing do not kill them

30. 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

31. How often should you check a fridge's built-in thermometer against your probe thermometer?

    1. Every hour of the day
    2. Only after a power failure
    3. Once a week
    4. Once a year

32. 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

33. Which animal may be in the dining area of an Ontario restaurant that prepares food?

    1. A customer's pet cat
    2. A service animal
    3. A pet parrot in a cage
    4. A lap dog that is well behaved

34. You need to sneeze and have no tissue. What should you do?

    1. Hold it in and keep working
    2. Sneeze into your upper sleeve
    3. Turn and sneeze over the sink
    4. Sneeze into your hands

35. 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

36. A customer asks if a dessert contains tree nuts and you are not sure. What should you do?

    1. Guess that it is probably fine
    2. Suggest they just eat around it
    3. Say you don't know and check with the chef
    4. Tell them no so that their order is not held up

37. 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

38. Which pair of tasks should one person avoid doing in the same shift, if possible?

    1. Washing dirty dishes and stacking clean ones
    2. Mopping and sweeping the floor
    3. Reading new orders and plating the finished food
    4. Labelling and dating containers

39. On which fridge shelf should raw chicken be stored?

    1. The door shelf
    2. The middle shelf, beside salads
    3. The top shelf
    4. The bottom shelf

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. Most bacteria grow fastest in which temperature range?

    1. 0 °C to 4 °C
    2. -18 °C to 0 °C
    3. 20 °C to 50 °C
    4. 60 °C to 74 °C

42. 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

43. 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

44. Why should temperature logs be simple and posted near the equipment?

    1. Logs must be kept outdoors
    2. It looks better to customers
    3. Inspectors only read logs that are posted on the wall
    4. Hard-to-use records tempt staff to fake numbers

45. 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

46. An iodine-based sanitizer should be at what concentration?

    1. 250 ppm
    2. 100 ppm
    3. 200 ppm
    4. 25 ppm

47. 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

48. Under the Food Premises Regulation, which use of a food preparation room is not allowed?

    1. Storing clean utensils
    2. Sleeping in it
    3. Washing dishes
    4. Keeping a handwash sink

49. How do you check that a chemical sanitizing solution is strong enough?

    1. Taste a drop on your finger
    2. Smell it for a strong odour
    3. Check that it looks cloudy
    4. Use test strips or a test reagent

50. The HACCP system was originally developed for whom?

    1. Fast-food chains in the 1990s
    2. Ontario school cafeterias
    3. The Canadian army
    4. NASA, for food for astronauts