Ontario Food Handler: Legislation and inspections

All 28 questions in this test

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

1. What can an order under the HPPA require a food premise to do?

   1. Pay every customer a refund for the day
   2. Close until a health hazard is fixed
   3. Hire a new head chef
   4. Change its menu prices

2. Which three levels of government regulate food safety in Ontario?

   1. Municipal, private and federal
   2. Federal, regional and school board
   3. Provincial, union and federal
   4. Federal, provincial and municipal

3. After an inspection, what must the operator do with the results?

   1. Mail them to every customer
   2. Throw them out after a week
   3. Keep them hidden in the office
   4. Post them as the inspector requests

4. 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

5. 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

6. Under Ontario's Food Premises Regulation, how often must a trained food handler or supervisor be on site at a restaurant?

   1. Only during the lunch rush
   2. During every hour it is operating
   3. One day a week
   4. Only when an inspector visits

7. 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

8. 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

9. Which level of government makes by-laws on business licensing and zoning for restaurants?

   1. International
   2. Provincial
   3. Municipal
   4. Federal

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. 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

12. In Toronto's DineSafe program, what notice is given when only minor or no infractions are found?

    1. A Pass notice
    2. A Closed notice
    3. A Conditional Pass notice
    4. A Summons notice

13. 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

14. What can a public health inspector do if they see an immediate health hazard during an inspection?

    1. Nothing until the next visit
    2. Ask customers to leave a review
    3. Close the premise or issue tickets
    4. Only give a verbal warning

15. 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

16. 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

17. Who usually carries out HACCP verification?

    1. Someone not involved in the monitoring
    2. The delivery driver
    3. The same person who does the daily monitoring
    4. A customer chosen at random

18. Who counts as a "food handler" under the Ontario regulation?

    1. An employee who handles food or utensils
    2. Only the head chef
    3. Only the owner or a manager of the business
    4. Only staff who work the cash

19. A restaurant is assessed as high risk. At least how many routine inspections a year will it get?

    1. Three
    2. Two
    3. Twelve
    4. One

20. What is the main federal law that sets standards for all food produced and sold in Canada?

    1. The Highway Traffic Act
    2. The Municipal Act
    3. The Food and Drugs Act
    4. The Health Protection and Promotion Act

21. Which finding is a crucial infraction that can lead to an Order to Close?

    1. Peeling paint far from food
    2. A hairnet not worn by one cook
    3. A cracked floor tile
    4. No hot and cold running water

22. 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

23. 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

24. 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

25. What is the first principle of HACCP?

    1. Conduct a hazard analysis
    2. Take corrective action
    3. Write the records
    4. Verify the system

26. Who is responsible for keeping food safe in a food premise?

    1. Only the head cook
    2. Only the owner
    3. Only the public health inspector
    4. Everyone who works there

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. 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