Ontario Food Handler Mock Exam 5

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 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

2. How small an opening can a fly get through?

   1. About the size of a pin head
   2. Only an open door
   3. About the size of a coin
   4. About the size of a fist

3. A meat slicer is used many times a day. How should it be cleaned?

   1. Wiped with a dry towel after each use, washed weekly
   2. Only when it looks dirty
   3. Through the day, and fully taken apart at day's end
   4. Once a week by a technician

4. 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

5. 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

6. What is the recommended way to calibrate a probe thermometer?

   1. The ice point method
   2. Comparing it with the oven dial
   3. Holding it under hot tap water
   4. Leaving it in the fridge overnight

7. 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

8. 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

9. How quickly must reheated food reach its safe temperature?

   1. Within six hours
   2. Within two hours
   3. Any time before serving
   4. Within twelve hours

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

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

11. Under the Food Premises Regulation, which served item could be re-served to another customer?

    1. A spoonful of sauce left in a jug
    2. An untouched dinner roll
    3. An unused butter pat on a dish
    4. A sealed packet of crackers

12. Why do lights above food preparation areas need shields or covers?

    1. So the lights use less power and last longer
    2. So broken glass cannot fall into food
    3. So the kitchen stays cooler
    4. So pests cannot see the food

13. After inserting a probe thermometer, how long should you wait before reading it?

    1. At least 15 seconds
    2. About 1 second
    3. Until the food cools
    4. Exactly 5 minutes

14. 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)

15. While handling an illness complaint, which step does the guide say to avoid?

    1. Saving samples of the food served
    2. Giving the customer medical advice
    3. Reviewing how the food was prepared
    4. Asking staff if they have been ill

16. 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

17. 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

18. 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

19. Why don't viruses multiply in food left on the counter?

    1. They need temperatures above 60 °C
    2. They only grow in frozen food
    3. Room air kills them in minutes
    4. They can only grow inside living cells

20. 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

21. How long must the 82 °C rinse last in a high-temperature dishwasher?

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

22. What does FIFO stand for in stock rotation?

    1. Fill it, fold it over
    2. Fresh items first only
    3. First in, first out
    4. Freeze it, fry it once

23. A pest control company will spray in your kitchen. What must be done before spraying starts?

    1. Cover all food and dishes in the area
    2. Turn up the heat in the kitchen
    3. Open the walk-in door
    4. Leave food out as bait

24. 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

25. A cook sneezes over a tray of sliced fruit. What must happen to the fruit?

    1. Throw it away
    2. Serve it within an hour
    3. Rinse it under cold water
    4. Cover it with plastic wrap

26. 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

27. Monitoring shows a whole chicken has not reached 82 °C. What is the corrective action?

    1. Lower the oven temperature
    2. Keep cooking until it reaches 82 °C
    3. Serve it with a warning
    4. Record it and serve it anyway

28. Which is a no-touch technique for serving a muffin?

    1. Picking it up with waxed paper
    2. Holding it with bare fingertips
    3. Using a hand you just rinsed
    4. Lifting it by the paper cup edge

29. 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

30. Under Ontario's Food Premises Regulation, a potentially hazardous food on display must have an internal temperature of what?

    1. Any temperature for up to 6 hours
    2. 4 °C or lower, or 60 °C or higher
    3. 10 °C or lower, or 50 °C or higher
    4. Room temperature if it is covered

31. 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

32. According to the guide, what is the single most effective way to prevent the spread of communicable diseases, including foodborne illness?

    1. Washing hands correctly
    2. Using bottled water
    3. Wearing a hairnet
    4. Taking vitamins daily

33. 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

34. What may a handwash sink be used for?

    1. Rinsing dirty pots
    2. Dumping out mop water
    3. Thawing frozen shrimp
    4. Only for washing hands

35. 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

36. Why are rodents a fire hazard in a restaurant?

    1. They build their nests inside warm ovens
    2. They chew through electrical wires
    3. They knock over candles
    4. They carry lit matches

37. Which fresh fish should be rejected?

    1. Fish with cloudy, sunken eyes
    2. Fish with clear, bulging eyes
    3. Fish delivered on ice at 3 °C
    4. Fish with firm, springy flesh

38. According to the guide, what is the greatest threat pests pose in a food premise?

    1. They spread disease by contaminating food
    2. They raise the electricity bill
    3. They frighten customers away and hurt sales
    4. They make the kitchen noisy

39. After food reaches 20 °C, it must reach 4 °C or less within how many more hours?

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

40. 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

41. 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

42. In HACCP, "cook chicken parts to at least 74 °C" is an example of what?

    1. A documentation rule
    2. A verification step
    3. A critical limit
    4. A hazard analysis

43. Where should wiping cloths be kept between uses?

    1. Over your shoulder
    2. On the cutting board
    3. In your apron pocket
    4. In a sanitizing solution

44. 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

45. 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

46. Which of these is a potentially hazardous food?

    1. White sugar
    2. Cut melon
    3. Plain crackers
    4. Unopened dry pasta

47. 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

48. 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

49. 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

50. 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