Ontario Food Handler Practice Test 3

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. Why is the menu item "Bombay duck" a concern for allergic customers?

   1. It is actually a type of fish
   2. It is a kind of shellfish sauce
   3. It is made with wheat flour
   4. It always contains peanuts

2. Ants in a food premise are most attracted to which foods?

   1. Raw vegetables only
   2. Salt and vinegar
   3. Frozen foods
   4. Greasy and sweet foods

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

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

4. When is it acceptable to thaw food in a microwave?

   1. When it will be served cold later
   2. When it is a large roast
   3. When it is going back in the fridge
   4. When it will be cooked right away

5. You find mould on soft bread. Why should the whole loaf be thrown out?

   1. Mould only grows on the crust
   2. Mould roots and toxins spread under the surface
   3. Mould is harmless once toasted
   4. Freezing the loaf first would have killed the mould

6. 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

7. While plating salads, you brush your moustache with your fingers. What should you do next?

   1. Wash your hands before continuing
   2. Put on gloves over dirty hands
   3. Wipe your fingers on a towel
   4. Finish the plates, then wash

8. 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

9. 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

10. Which symptom means a worker should not prepare or serve food?

    1. A sore ankle
    2. A sore throat
    3. Mild hunger
    4. Tired eyes

11. Which spot is a typical cockroach hiding place?

    1. In a sunny window
    2. On a clean steel counter
    3. In a running freezer
    4. Behind the refrigerator

12. A potato salad is made at room temperature (20 °C). How fast must it be cooled to 4 °C?

    1. Within eight hours
    2. Within two hours
    3. Within 24 hours
    4. Within four hours

13. 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

14. 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

15. What are microorganisms that make people sick called?

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

16. 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

17. 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

18. 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

19. You thaw shrimp in the sink. How must this be done?

    1. In hot water to speed it up
    2. Under cold running water, then sanitize the sink
    3. In warm standing water for an hour
    4. In the handwash sink with the plug in, then drained

20. 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

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. 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

23. Why should delivery boxes and corrugated cardboard not be kept in storage areas?

    1. Cardboard blocks the fire exits
    2. Cardboard makes rooms too dry
    3. Cockroaches lay eggs in the cardboard
    4. Boxes take up too much room

24. A deli slicer is used all afternoon at room temperature. How often must it be cleaned and sanitized?

    1. Only at closing time each day
    2. Every 30 minutes
    3. Once a week
    4. At least every four hours

25. Why should storage shelves not be crowded?

    1. Food tastes better when spread out
    2. Crowded shelves attract the attention of inspectors
    3. Air must circulate and foods must stay separate
    4. It keeps the room warmer

26. 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

27. 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

28. 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

29. 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

30. 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

31. 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

32. In Ontario, which type of foodborne illness is the most common?

    1. Illness caused by glass
    2. Illness caused by metal
    3. Illness caused by additives
    4. Illness caused by bacteria

33. 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

34. Which practice is one of the leading causes of foodborne illness?

    1. Using a probe thermometer
    2. Cooking food in small batches
    3. Freezing food too quickly
    4. Cooling food too slowly

35. Which statement about bacterial spores is correct?

    1. They are killed by most sanitizers
    2. They die in a fridge at 4 °C
    3. Cooking temperatures do not destroy them
    4. They only form in fresh fruit

36. Which thawing method is the safest?

    1. In the refrigerator at 4 °C
    2. In a sink of warm water
    3. Next to the stove
    4. On the counter overnight

37. 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)

38. Frozen food deliveries must arrive at what temperature?

    1. -5 °C (23 °F) or lower
    2. -18 °C (0 °F) or lower
    3. 0 °C (32 °F) or lower
    4. 4 °C (40 °F) or lower

39. A customer is having an allergic reaction in the dining room. What should staff do?

    1. Give them an antacid
    2. Call 911
    3. Offer them a glass of milk
    4. Ask them to wait outside

40. Why are flies such a risk to food?

    1. They lay eggs only in clean areas
    2. They vomit and defecate on food as they feed
    3. They bite customers
    4. They eat large amounts of food left on counters

41. Health Canada's safe temperature for a medium-rare beef steak is what?

    1. 55 °C (131 °F)
    2. 71 °C (160 °F)
    3. 63 °C (145 °F)
    4. 82 °C (180 °F)

42. Which step helps pest-proof a building?

    1. Put screens on windows and vents
    2. Store produce on the floor
    3. Prop the back door open
    4. Leave water in the sinks overnight

43. After accepting a delivery of frozen fish, what should you do first?

    1. Put it in the freezer as quickly as possible
    2. Leave it on the dock until lunch
    3. Leave it out until the manager has counted it
    4. Unpack it on the prep counter

44. Glasses are set out at a self-serve station but not yet in use. How should they be kept?

    1. Filled with ice
    2. Stacked inside each other
    3. Right side up and uncovered
    4. Upside down

45. What is the first principle of HACCP?

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

46. A plate comes out of the dishwasher with a chip on the rim. What should you do?

    1. Sand the chip smooth and reuse it
    2. Put it at the bottom of the stack
    3. Use it for takeout orders
    4. Throw it away

47. Your thermometer reads -3 °C in ice water and you can't adjust it yet. The fridge reads 4 °C. What is the real temperature?

    1. -3 °C
    2. 1 °C
    3. 7 °C
    4. 4 °C

48. 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

49. 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

50. 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