Ontario Food Handler Practice Test – Printable PDF

A printable 50-question Ontario food handler practice exam with answer key: temperatures, hygiene, storage, sanitizing, allergens and inspections. Free.

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Health units describe the Ontario food handler exam as a one-hour test of 50 multiple-choice questions, and you need 70 per cent to be certified. This sheet has the same length: 50 original questions spread across all nine chapters of the ministry guide, from foodborne illness and handwashing to receiving and storage, cooking, cooling and reheating, cross-contamination and allergens, cleaning and sanitizing, pest control, and the inspection rules in Ontario Regulation 493/17. Print it and give yourself an hour, as you would in the exam room.

The answer key follows on separate pages, with an explanation for each answer and the page or section it comes from. Mark yourself honestly: 35 correct is the 70 per cent line, but aim higher, because many questions turn on exact numbers such as 4 °C and 60 °C, the 74 °C and 82 °C cooking temperatures, the two- and four-hour cooling limits, and 100 or 200 ppm sanitizer strengths. The free ministry guide, Food Safety: A Guide for Ontario's Foodhandlers, is the place to reread anything you miss.

Jump to the answer key

1.Why is rinsing between the wash and sanitize sinks so important?
1. It adds shine to the glasses
2. It saves on sanitizer costs
3. Leftover detergent weakens the sanitizer
4. It cools dishes before sanitizing
2.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
3.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
4.How do rodents usually contaminate food and surfaces?
1. With urine and droppings as they move
2. By changing its temperature
3. By breathing on the food as they pass by
4. By drinking the cooking water
5.In Fahrenheit, the danger zone runs between which two temperatures?
1. 32 °F and 100 °F
2. 40 °F and 140 °F
3. 0 °F and 40 °F
4. 140 °F and 212 °F
6.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
7.Where should cleaning chemicals be kept?
1. Away from food, in labelled original containers
2. Next to food so they are handy
3. In empty food containers for reuse
4. On the top shelf above dry goods, where it is dry
8.A customer calls to say they got sick after eating at your restaurant. What should be done?
1. Tell them to take an antacid
2. Throw out all food from that day and say nothing
3. Record the details and call the health unit
4. Wait to see if others complain
9.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
10.What is the difference between cleaning and sanitizing?
1. They mean exactly the same thing
2. Cleaning is only for floors and walls
3. Sanitizing removes soil; cleaning kills germs
4. Cleaning removes soil; sanitizing cuts germs
11.What is the best way to avoid cross-contamination between raw and ready-to-eat foods?
1. Rinsing knives in cold water
2. Separate boards, utensils and prep areas
3. Wiping boards with a dry cloth
4. Cutting raw meat after salads only
12.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
13.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
14.Why should wood not be used inside refrigerators?
1. Mould is likely to grow on it
2. Wood scratches metal shelves
3. Wood makes the fridge too heavy
4. Wood absorbs too much cold
15.What is the minimum internal temperature for ground beef burgers?
1. 55 °C (131 °F)
2. 71 °C (160 °F)
3. 60 °C (140 °F)
4. 63 °C (145 °F)
16.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
17.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
18.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
19.When may a two-compartment sink be used instead of three?
1. Whenever the kitchen is busy
2. For all dishes in any restaurant
3. When no multi-service dishes are washed
4. When the water is extra hot
20.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
21.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
22.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
23.What is the minimum temperature for hot holding food on a buffet?
1. 45 °C (113 °F)
2. 50 °C (122 °F)
3. 40 °C (104 °F)
4. 60 °C (140 °F)
24.What is the best way to cool a large batch of cooked rice?
1. Spread it in shallow pans in the fridge
2. Cover it tightly on the counter
3. Leave it in the deep pot to cool
4. Put the hot pot on the floor
25.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
26.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
27.How should a hairnet or hat be worn while preparing food?
1. Pushed back on the head so the hairline shows
2. Over the top of the head only
3. Only when the kitchen is hot
4. Covering all hair, off the forehead and neck
28.What can happen if sanitizer is mixed too strong?
1. It can leave a taste or be a health hazard
2. It stops working after one use
3. It turns dishes a different colour
4. It kills germs too slowly
29.A cook wants to swap an ingredient in a recipe. What must happen?
1. Management and all staff involved are told
2. Only the dishwasher needs to know
3. Nothing, since cooks are free to change recipes
4. The menu stays the same forever
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.Which sign in dry storage points to flour moths or beetles?
1. Frost building up on the freezer walls
2. Melted ice cream
3. Clumped flour and webs in the bag
4. A bulging can of tomatoes
32.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
33.Pork chops must be cooked to what minimum internal temperature?
1. 82 °C (180 °F)
2. 63 °C (145 °F)
3. 71 °C (160 °F)
4. 60 °C (140 °F)
34.A bag of flour in a delivery has small gnawed holes. What does this suggest?
1. Pests may have got into it
2. The bag was vacuum sealed
3. The flour has been pasteurized
4. The flour is extra fresh
35.A food handler with an infected cut on her hand made a cream pie. Which kind of illness is most likely?
1. A mould allergy
2. A parasitic infection from the cream filling
3. Intoxication from a bacterial toxin
4. A metal poisoning
36.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
37.How should a dining table be cleaned between customers?
1. Left until the end of the shift
2. Wiped with the server's apron between tables
3. Brushed off with a napkin
4. Cleaned and sanitized with a clean cloth
38.A diner has trouble breathing and swelling of the throat after eating. What is the most dangerous possibility?
1. Indigestion
2. Anaphylaxis
3. Heartburn
4. Mild hiccups
39.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
40.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
41.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)
42.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
43.A delivery of refrigerated cream arrives. What is the highest acceptable temperature?
1. 10 °C (50 °F)
2. 15 °C (59 °F)
3. 7 °C (45 °F)
4. 4 °C (40 °F)
44.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
45.You switch from cutting raw chicken to making sandwiches while wearing gloves. What should you do?
1. Wipe the gloves with a cloth
2. Keep the same gloves on
3. Rinse the gloved hands well under very hot water
4. Remove gloves, wash hands, put on a new pair
46.How often must washroom fixtures in a food premise be cleaned and sanitized?
1. Only after inspections
2. Once a week, plus after any inspection
3. At least once a day, and as needed
4. Once a month
47.A customer leaves an untouched dinner roll in the bread basket. What should happen to it?
1. Put it back in the bread bin
2. Serve it to the next table
3. Throw it out
4. Use it for croutons
48.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
49.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
50.A pot of chili is held at 62 °C. What does this temperature do?
1. Removes any toxins present
2. Kills all spores in the chili
3. Lets bacteria grow slowly
4. Stops further bacterial growth

Answer key with explanations

1. C — Leftover detergent weakens the sanitizer
Any detergent left on dishes weakens the sanitizer, so dishes must be rinsed before going into the sanitizing sink.
Cleaning and sanitizing · Based on: Food Safety: A Guide for Ontario's Foodhandlers (MOHLTC, updated January 2017), Ch. 8 Cleaning and Sanitizing, p. 94
2. D — The bottom shelf
Raw meat, poultry and seafood go on the bottom shelves so their juices can't drip onto other foods.
Cross-contamination and allergens · Based on: Food Safety: A Guide for Ontario's Foodhandlers (MOHLTC, updated January 2017), Ch. 6 Microbiological Contamination, p. 71
3. A — An employee who handles food or utensils
A food handler is anyone employed in a food premise who handles or comes in contact with food or utensils.
Legislation and inspections · Based on: Food Safety: A Guide for Ontario's Foodhandlers (MOHLTC, updated January 2017), Ch. 1 Introduction, O. Reg. 493/17, s. 1
4. A — With urine and droppings as they move
Rodents have weak bladder control and urinate and defecate as they move around, so waste can end up in food.
Pest control · Based on: Food Safety: A Guide for Ontario's Foodhandlers (MOHLTC, updated January 2017), Ch. 9 Pest Control, p. 108
5. B — 40 °F and 140 °F
The guide gives the danger zone as 4 °C to 60 °C, which is 40 °F to 140 °F.
Time and temperature control · Based on: Food Safety: A Guide for Ontario's Foodhandlers (MOHLTC, updated January 2017), Ch. 4 Time and Temperature, p. 38
6. D — At least 15 seconds
The guide's cooking temperatures are minimums that the food must hold for at least 15 seconds, verified with a probe.
Cooking, cooling and reheating · Based on: Food Safety: A Guide for Ontario's Foodhandlers (MOHLTC, updated January 2017), Ch. 4 Time and Temperature, p. 52
7. A — Away from food, in labelled original containers
Chemicals and food must never be stored together; keep chemicals in original labelled containers away from food.
Receiving and storage · Based on: Food Safety: A Guide for Ontario's Foodhandlers (MOHLTC, updated January 2017), Ch. 5 Receiving and Storage, p. 66
8. C — Record the details and call the health unit
Record who got sick, what and when they ate and their symptoms, report it to the local health unit, and save food samples; don't give medical advice.
Foodborne illness and hazards · Based on: Food Safety: A Guide for Ontario's Foodhandlers (MOHLTC, updated January 2017), Ch. 2–3 Foodborne Illness and Microorganisms, p. 24
9. B — Written approval from the medical officer
A person with a skin disease may not work in contact with food unless the medical officer of health has approved it in writing first.
Personal hygiene and handwashing · Based on: Food Safety: A Guide for Ontario's Foodhandlers (MOHLTC, updated January 2017), Ch. 7 Personal Hygiene, O. Reg. 493/17, s. 33(2)
10. D — Cleaning removes soil; sanitizing cuts germs
Cleaning uses chemicals and friction to remove dirt, while sanitizing reduces microorganisms on a clean surface to safe levels.
Cleaning and sanitizing · Based on: Food Safety: A Guide for Ontario's Foodhandlers (MOHLTC, updated January 2017), Ch. 8 Cleaning and Sanitizing, p. 90
11. B — Separate boards, utensils and prep areas
Separate equipment, utensils, cutting boards and preparation areas for raw and ready-to-eat food is the best way to prevent cross-contamination.
Cross-contamination and allergens · Based on: Food Safety: A Guide for Ontario's Foodhandlers (MOHLTC, updated January 2017), Ch. 6 Microbiological Contamination, p. 73
12. D — Federal, provincial and municipal
Food premises are regulated by federal, provincial and municipal legislation, each covering different areas.
Legislation and inspections · Based on: Food Safety: A Guide for Ontario's Foodhandlers (MOHLTC, updated January 2017), Ch. 1 Introduction, p. 6
13. B — In as little as seven days
A female housefly can lay 375 to 750 eggs that hatch in as little as seven days, so a small problem grows fast.
Pest control · Based on: Food Safety: A Guide for Ontario's Foodhandlers (MOHLTC, updated January 2017), Ch. 9 Pest Control, p. 107
14. A — Mould is likely to grow on it
The guide advises against wood in refrigerators because mould is likely to grow on it.
Time and temperature control · Based on: Food Safety: A Guide for Ontario's Foodhandlers (MOHLTC, updated January 2017), Ch. 4 Time and Temperature, p. 50
15. B — 71 °C (160 °F)
Ground meat other than poultry must be cooked to at least 71 °C because grinding spreads surface bacteria through the meat.
Cooking, cooling and reheating · Based on: Food Safety: A Guide for Ontario's Foodhandlers (MOHLTC, updated January 2017), Ch. 4 Time and Temperature, p. 52
16. D — Reject it as thawed and refrozen
Large ice crystals, solid ice areas and discoloured or dried-out food are signs of thawing and refreezing, so reject it.
Receiving and storage · Based on: Food Safety: A Guide for Ontario's Foodhandlers (MOHLTC, updated January 2017), Ch. 5 Receiving and Storage, p. 60
17. C — Label it with the product name and contents
Chemicals moved into another container must go into a clean, dry container labelled with the product name and contents.
Foodborne illness and hazards · Based on: Food Safety: A Guide for Ontario's Foodhandlers (MOHLTC, updated January 2017), Ch. 2–3 Foodborne Illness and Microorganisms, p. 16
18. B — 24 hours after symptoms stop
Pathogen levels are still high right after diarrhea, so the guide says not to return until 24 hours after symptoms have stopped.
Personal hygiene and handwashing · Based on: Food Safety: A Guide for Ontario's Foodhandlers (MOHLTC, updated January 2017), Ch. 7 Personal Hygiene, p. 87
19. C — When no multi-service dishes are washed
A two-sink method is allowed if the premise doesn't use it for multi-service articles, washing and rinsing in sink 1 and sanitizing in sink 2.
Cleaning and sanitizing · Based on: Food Safety: A Guide for Ontario's Foodhandlers (MOHLTC, updated January 2017), Ch. 8 Cleaning and Sanitizing, p. 95
20. C — Through the day, and fully taken apart at day's end
Slicers touch food, so clean them throughout the day and take them apart for thorough cleaning and sanitizing at the end of the day.
Cross-contamination and allergens · Based on: Food Safety: A Guide for Ontario's Foodhandlers (MOHLTC, updated January 2017), Ch. 6 Microbiological Contamination, p. 75
21. D — Everyone who works there
Food safety is everyone's job, from the owner and chef to the server and dishwasher.
Legislation and inspections · Based on: Food Safety: A Guide for Ontario's Foodhandlers (MOHLTC, updated January 2017), Ch. 1 Introduction, p. 10
22. A — A quarter of an inch
Mice can get through a quarter-inch gap and rats a half-inch gap, so use door sweeps and keep doors closed.
Pest control · Based on: Food Safety: A Guide for Ontario's Foodhandlers (MOHLTC, updated January 2017), Ch. 9 Pest Control, p. 112
23. D — 60 °C (140 °F)
Food held hot for service or display must stay at 60 °C or higher at all times, checked with a probe thermometer.
Time and temperature control · Based on: Food Safety: A Guide for Ontario's Foodhandlers (MOHLTC, updated January 2017), Ch. 4 Time and Temperature, p. 53
24. A — Spread it in shallow pans in the fridge
Transferring hot food to shallow pans lets heat escape quickly so it spends less time in the danger zone.
Cooking, cooling and reheating · Based on: Food Safety: A Guide for Ontario's Foodhandlers (MOHLTC, updated January 2017), Ch. 4 Time and Temperature, p. 55
25. A — Place the probe between two packages
Open a case and put the whole sensing area between two packages without puncturing them, after checking the truck's thermometer.
Receiving and storage · Based on: Food Safety: A Guide for Ontario's Foodhandlers (MOHLTC, updated January 2017), Ch. 5 Receiving and Storage, p. 60
26. A — Handwashing
Human hands are the most common way viruses get into food, so proper handwashing is the best control.
Foodborne illness and hazards · Based on: Food Safety: A Guide for Ontario's Foodhandlers (MOHLTC, updated January 2017), Ch. 2–3 Foodborne Illness and Microorganisms, p. 28
27. D — Covering all hair, off the forehead and neck
Headgear should cover all the hair and keep it off the forehead and back of the neck so hair and germs stay out of food.
Personal hygiene and handwashing · Based on: Food Safety: A Guide for Ontario's Foodhandlers (MOHLTC, updated January 2017), Ch. 7 Personal Hygiene, p. 80
28. A — It can leave a taste or be a health hazard
Too much chemical can leave a taste or smell, damage metals or cause chemical contamination; too little won't kill germs.
Cleaning and sanitizing · Based on: Food Safety: A Guide for Ontario's Foodhandlers (MOHLTC, updated January 2017), Ch. 8 Cleaning and Sanitizing, p. 92
29. A — Management and all staff involved are told
Kitchen staff must follow written recipes exactly; any change must be reported so allergy charts and staff answers stay accurate.
Cross-contamination and allergens · Based on: Food Safety: A Guide for Ontario's Foodhandlers (MOHLTC, updated January 2017), Ch. 6 Microbiological Contamination, p. 20 (Ch. 2 Allergens)
30. B — No, the HPPA gives a power of entry
Under the HPPA power of entry, an inspector may enter any place of business during normal hours without a warrant.
Legislation and inspections · Based on: Food Safety: A Guide for Ontario's Foodhandlers (MOHLTC, updated January 2017), Ch. 1 Introduction, p. 7
31. C — Clumped flour and webs in the bag
Look for insect bodies, wings or webs, food clumped together and holes in folds and packaging.
Pest control · Based on: Food Safety: A Guide for Ontario's Foodhandlers (MOHLTC, updated January 2017), Ch. 9 Pest Control, p. 107
32. C — Once a week
Unit temperatures should be monitored several times a day, and once a week a probe thermometer should confirm the unit's thermometer is right.
Time and temperature control · Based on: Food Safety: A Guide for Ontario's Foodhandlers (MOHLTC, updated January 2017), Ch. 4 Time and Temperature, p. 47
33. C — 71 °C (160 °F)
Both the guide and Health Canada set 71 °C as the minimum for pork.
Cooking, cooling and reheating · Based on: Food Safety: A Guide for Ontario's Foodhandlers (MOHLTC, updated January 2017), Ch. 4 Time and Temperature, p. 52
34. A — Pests may have got into it
Gnawed holes, insect wings and droppings are signs of pest infestation, and the product should be rejected.
Receiving and storage · Based on: Food Safety: A Guide for Ontario's Foodhandlers (MOHLTC, updated January 2017), Ch. 5 Receiving and Storage, p. 59
35. C — Intoxication from a bacterial toxin
Infected cuts, burns and boils carry bacteria whose toxins can get into food; Staphylococcus intoxication is linked to cream-filled baked goods.
Foodborne illness and hazards · Based on: Food Safety: A Guide for Ontario's Foodhandlers (MOHLTC, updated January 2017), Ch. 2–3 Foodborne Illness and Microorganisms, p. 32
36. B — Sneeze into your upper sleeve
If no tissue is handy, cough or sneeze into your upper sleeve, not your hands, and wash your hands if they were contaminated.
Personal hygiene and handwashing · Based on: Food Safety: A Guide for Ontario's Foodhandlers (MOHLTC, updated January 2017), Ch. 7 Personal Hygiene, p. 82
37. D — Cleaned and sanitized with a clean cloth
Tables are cleaned and sanitized between customers using sanitizer and a clean damp cloth or disposable paper towel used for nothing else.
Cleaning and sanitizing · Based on: Food Safety: A Guide for Ontario's Foodhandlers (MOHLTC, updated January 2017), Ch. 8 Cleaning and Sanitizing, p. 98
38. B — Anaphylaxis
Anaphylaxis can start within minutes, and breathing difficulty and low blood pressure are the most dangerous symptoms.
Cross-contamination and allergens · Based on: Food Safety: A Guide for Ontario's Foodhandlers (MOHLTC, updated January 2017), Ch. 6 Microbiological Contamination, p. 18 (Ch. 2 Allergens)
39. B — Sleeping in it
No room where food is prepared, stored or served may be used for sleeping.
Legislation and inspections · Based on: Food Safety: A Guide for Ontario's Foodhandlers (MOHLTC, updated January 2017), Ch. 1 Introduction, O. Reg. 493/17, s. 7(1)(b)
40. A — Protection against pest entry and breeding
Every food premise must be protected against the entry of pests and kept free of conditions that let pests hide or breed.
Pest control · Based on: Food Safety: A Guide for Ontario's Foodhandlers (MOHLTC, updated January 2017), Ch. 9 Pest Control, O. Reg. 493/17, s. 13(1)
41. C — 0 °C (32 °F)
An ice-and-water slush is always 0 °C, which is why the ice point method is used to check and adjust thermometers.
Time and temperature control · Based on: Food Safety: A Guide for Ontario's Foodhandlers (MOHLTC, updated January 2017), Ch. 4 Time and Temperature, p. 46
42. C — Four hours
In the second stage, food goes from 20 °C to 4 °C or less within the next four hours, for a total of six hours.
Cooking, cooling and reheating · Based on: Food Safety: A Guide for Ontario's Foodhandlers (MOHLTC, updated January 2017), Ch. 4 Time and Temperature, p. 54
43. D — 4 °C (40 °F)
Refrigerated foods, including dairy, must be shipped at 4 °C or lower; reject anything warmer.
Receiving and storage · Based on: Food Safety: A Guide for Ontario's Foodhandlers (MOHLTC, updated January 2017), Ch. 5 Receiving and Storage, p. 60
44. C — Contaminated food can look, smell and taste normal
Microorganisms are too small to see, so food carrying pathogens may look, smell and taste perfectly normal.
Foodborne illness and hazards · Based on: Food Safety: A Guide for Ontario's Foodhandlers (MOHLTC, updated January 2017), Ch. 2–3 Foodborne Illness and Microorganisms, p. 27
45. D — Remove gloves, wash hands, put on a new pair
Always use a new pair of gloves when you change tasks or after any contamination, washing your hands in between.
Personal hygiene and handwashing · Based on: Food Safety: A Guide for Ontario's Foodhandlers (MOHLTC, updated January 2017), Ch. 7 Personal Hygiene, p. 85
46. C — At least once a day, and as needed
Washroom fixtures must be cleaned and sanitized at least daily and as often as needed to keep them sanitary.
Cleaning and sanitizing · Based on: Food Safety: A Guide for Ontario's Foodhandlers (MOHLTC, updated January 2017), Ch. 8 Cleaning and Sanitizing, p. 100
47. C — Throw it out
Food that has been served but not eaten must be discarded, because you can't be sure it hasn't been touched.
Cross-contamination and allergens · Based on: Food Safety: A Guide for Ontario's Foodhandlers (MOHLTC, updated January 2017), Ch. 6 Microbiological Contamination, p. 73
48. A — A Pass notice
A green Pass notice is issued when an inspection finds only minor infractions or none at all.
Legislation and inspections · Based on: Food Safety: A Guide for Ontario's Foodhandlers (MOHLTC, updated January 2017), Ch. 1 Introduction, Toronto Public Health — About DineSafe
49. A — Cover all food and dishes in the area
Cover all food and dishes before spraying, and never spray while food preparation is going on.
Pest control · Based on: Food Safety: A Guide for Ontario's Foodhandlers (MOHLTC, updated January 2017), Ch. 9 Pest Control, p. 110
50. D — Stops further bacterial growth
Holding at or above 60 °C prevents further growth, but it will not kill bacterial spores and may not remove toxins.
Time and temperature control · Based on: Food Safety: A Guide for Ontario's Foodhandlers (MOHLTC, updated January 2017), Ch. 4 Time and Temperature, p. 38

Original practice questions by Canada Exam Prep, written from the official handbook. Not official test questions. Free to print for personal study.

FAQ

Food handler practice test (printable PDF): common questions

Is there an official Ontario food handler exam PDF?

No. Health units and recognized providers do not publish their exam questions. The official study material is the Ministry of Health guide, Food Safety: A Guide for Ontario's Foodhandlers, a free PDF. This sheet is original practice written from that guide, O. Reg. 493/17 and Health Canada's food safety pages.

Is the real food handler exam written in person?

It depends on the provider. Windsor-Essex describes an in-person, one-hour exam of 50 multiple-choice questions, and Niagara's one-hour exam is proctored by a public health inspector. Ministry-recognized commercial providers may run theirs differently, so check with yours. The 70 per cent pass mark was the same everywhere we checked.

How do I save this page as a PDF?

Press the print button and choose Save as PDF as the printer. The site header, buttons and ads are dropped from the printout, and the answer key starts on a new page after the last question.

Ontario Food Handler Practice Test – Printable PDF