Ontario Food Handler Practice Test 2

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 pesticide has been applied, what must happen before food preparation resumes?

   1. Surfaces are wiped with a dry cloth
   2. Nothing, if the smell is gone
   3. Food is placed straight on the counters
   4. Food contact surfaces are cleaned and sanitized

2. 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

3. 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

4. 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

5. What should you use to scoop ice for drinks?

   1. A coffee mug
   2. Your gloved hand
   3. A food-grade scoop with a handle
   4. A clean drinking glass from the rack

6. 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

7. 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

8. 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

9. 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

10. 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

11. 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

12. 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

13. Leftovers should be reheated to what internal temperature?

    1. 50 °C (122 °F)
    2. 60 °C (140 °F)
    3. 63 °C (145 °F)
    4. 74 °C (165 °F)

14. 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

15. 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

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

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

17. Why must wooden food contact surfaces not be varnished or sealed?

    1. Sealed wood cannot be cut on
    2. The finish wears and chemicals get into food
    3. Varnish makes them too slippery to cut on safely
    4. Varnish attracts pests

18. 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

19. Why does the guide say to store food at least 15 cm off the floor for pest control?

    1. So pests can reach the bait set under the shelves
    2. So you can watch for signs of pests
    3. So deliveries are faster
    4. So the floor stays warmer

20. About how long does it take to thaw food in a refrigerator?

    1. About 2 days per kilogram
    2. About 30 minutes per kilogram
    3. About 10 hours per kilogram
    4. About 1 hour per kilogram

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. Which milk may a food premise buy and use?

    1. Any milk if it is boiled
    2. Raw farm milk
    3. Unpasteurized goat milk
    4. Pasteurized milk only

23. What is the maximum temperature for a refrigerator holding potentially hazardous food?

    1. 4 °C (40 °F)
    2. 0 °C (32 °F)
    3. 7 °C (45 °F)
    4. 10 °C (50 °F)

24. How should a server carry a plate of food?

    1. With fingers on the eating surface
    2. From underneath, thumb on the rim
    3. Several plates stacked together
    4. With a thumb on top of the plate

25. 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

26. What is the best way to control parasites in meat and fish?

    1. Thorough cooking
    2. Storing on the top shelf
    3. Rinsing in cold water
    4. Adding lemon juice

27. A frozen product arrives already starting to thaw. What are your choices?

    1. Refrigerate, date and keep thawing it, or reject it
    2. Mix it with older frozen stock
    3. Refreeze it right away
    4. Leave it on the dock to finish thawing, then refreeze it

28. Under Ontario's Food Premises Regulation, what is a food handler not allowed to do while handling food?

    1. Drink water on break
    2. Use tobacco
    3. Talk to customers
    4. Wear a wristwatch

29. You have a small cut on your finger. What does the guide require before you handle food?

    1. A bandage alone is enough
    2. Antiseptic cream and no covering
    3. Nothing if the cut is small
    4. A bandage covered by a glove

30. 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

31. 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

32. 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

33. Raw marine fish served as sushi or sashimi can spread which parasite?

    1. Botulism
    2. Trichinosis (pork tapeworm)
    3. Giardiasis (beaver fever)
    4. Anisakiasis (roundworm)

34. A busser has just cleared dirty plates. What must he do before setting clean cutlery on a table?

    1. Wipe his hands on a napkin
    2. Nothing if his hands look clean
    3. Use the same cloth as before
    4. Wash his hands

35. 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

36. 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

37. At about what temperature do bacteria grow best?

    1. 4 °C, fridge temperature
    2. 37 °C, body temperature
    3. 60 °C, hot holding
    4. -18 °C, freezer temperature

38. 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

39. A baked salmon fillet must reach what internal temperature?

    1. 70 °C (158 °F)
    2. 60 °C (140 °F)
    3. 50 °C (122 °F)
    4. 82 °C (180 °F)

40. A lasagna contains meat, cheese and eggs. What internal temperature must it reach?

    1. 60 °C (140 °F)
    2. 65 °C (149 °F)
    3. 74 °C (165 °F)
    4. 70 °C (158 °F)

41. Shrimp, crab and mussels fall under which priority allergen group?

    1. Mustard and mustard seeds
    2. Sulphites
    3. Crustaceans and molluscs
    4. Tree nuts

42. 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

43. 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

44. 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

45. Why should food handlers avoid wearing nail polish?

    1. It weakens the fingernails
    2. It can chip and fall into food
    3. It stains the cutting boards
    4. It makes gloves too tight

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

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

47. Which is one of the three common-sense rules of integrated pest management?

    1. Keep cardboard to trap insects
    2. Spray chemicals every day
    3. Deny pests food, water and shelter
    4. Leave doors open for air flow

48. Stuffing cooked inside a turkey must reach what temperature?

    1. 60 °C (140 °F)
    2. 63 °C (145 °F)
    3. 74 °C (165 °F)
    4. 65 °C (149 °F)

49. 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

50. Yesterday's chili was reheated and served today. Some is left over. What should be done with it?

    1. Throw it out
    2. Cool and reheat it again tomorrow
    3. Mix it into a fresh batch
    4. Freeze it for next week