Ontario Food Handler Practice Test 4

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. Live shellfish such as oysters must be delivered at what temperature?

   1. Room temperature in water
   2. -18 °C (0 °F) or colder
   3. 10 °C (50 °F) or colder
   4. 4 °C (40 °F) or colder

2. 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

3. 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)

4. 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

5. A can smells odd when opened. Why should you never taste it to check?

   1. It would waste a portion
   2. It would spoil the rest of the can
   3. Tasting is only for the chef
   4. Even a small taste can cause botulism

6. Which cockroach is pale brown, about 10 to 15 mm long, and reproduces faster than the others?

   1. American cockroach
   2. Asian cockroach
   3. Oriental cockroach
   4. German cockroach

7. 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)

8. 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

9. Which supplies must a handwash sink have?

   1. Hot and cold water, dispensed soap, single-use towels
   2. Hot water, a bar of soap and a shared cloth towel for staff
   3. A nail brush and a hand cream
   4. Cold water and a bar of soap only

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. What is the temperature danger zone for food?

    1. Between 0 °C and 4 °C
    2. Between -18 °C and 0 °C
    3. Between 4 °C and 60 °C
    4. Between 60 °C and 100 °C

12. 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

13. 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

14. Why must you wash your hands after using the toilet even if you used plenty of toilet paper?

    1. It is only a customer courtesy
    2. Toilet paper is not sanitary
    3. Toilet paper contains chemicals
    4. Germs can pass through toilet paper

15. What is Health Canada's safe internal temperature for an omelette or quiche?

    1. 74 °C (165 °F)
    2. 82 °C (180 °F)
    3. 63 °C (145 °F)
    4. 60 °C (140 °F)

16. A cutting board looks spotless after washing. Why must it still be sanitized?

    1. Inspectors check for a bleach smell
    2. Sanitizing makes it look shinier
    3. Washing leaves a sticky film
    4. It can still carry unsafe levels of germs

17. Which pair of tasks should one person avoid doing in the same shift, if possible?

    1. Washing dirty dishes and stacking clean ones
    2. Mopping and sweeping the floor
    3. Reading new orders and plating the finished food
    4. Labelling and dating containers

18. You open an egg carton and see cracked eggs with feathers on them. What does this indicate?

    1. They are safe if cooked well
    2. They are fresh from the farm
    3. They are Grade A extra large
    4. They are Grade C and can't be used

19. 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

20. 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

21. 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

22. Which additive is used to keep colour and lengthen shelf life, and can cause reactions in sensitive people?

    1. Corn starch
    2. Baking soda
    3. Table salt
    4. Sulphites

23. 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

24. Why are shallow pans of cooling food placed on the top shelves of the fridge?

    1. Because the top shelf is the warmest
    2. So the food freezes faster there
    3. So customers can see the food
    4. To reduce the risk of cross-contamination

25. 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

26. Why is preventing pests better than getting rid of them?

    1. It is easier and less expensive
    2. Inspectors only check prevention
    3. Chemicals are not allowed at all
    4. Pests can never be removed

27. Why is the term "foodborne illness" used instead of "food poisoning" for most cases?

    1. Food poisoning only affects children
    2. Most cases come from cleaning chemicals
    3. Poisoning is now a criminal term
    4. Most cases are caused by infection, not poison

28. Why does the guide suggest metal containers for cold-holding hazardous food?

    1. Metal is cheaper than plastic
    2. Metal never needs to be washed
    3. Metal conducts cold better than plastic
    4. Metal stops all bacteria growing

29. Quaternary ammonium (quat) sanitizer should be mixed to what strength?

    1. 50 ppm
    2. 25 ppm
    3. 2,000 ppm
    4. 200 ppm

30. 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

31. 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

32. What is the first step in the six-step handwashing method?

    1. Apply hand sanitizer
    2. Dry your hands with a towel
    3. Turn off the tap
    4. Wet your hands with warm water

33. 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

34. You think a container of food may have been contaminated. What should you do?

    1. Put it at the back of the fridge
    2. Serve it quickly before it spoils
    3. Throw it away or tell your supervisor
    4. Taste it to check

35. When should a probe thermometer be recalibrated?

    1. Only when the inspector asks
    2. Only once it stops working
    3. After it has been dropped
    4. Whenever the battery is new

36. Which of these is a potentially hazardous food?

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

37. Frozen raw breaded chicken nuggets must be cooked to what internal temperature?

    1. 68 °C (154 °F)
    2. 74 °C (165 °F)
    3. 63 °C (145 °F)
    4. 60 °C (140 °F)

38. 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

39. 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

40. Dry rice is stored at room temperature. When can it become hazardous?

    1. Only after one year in storage
    2. Once water is added and it is cooked
    3. As soon as the bag is opened
    4. Only if it is kept in the fridge

41. 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

42. Why might reheating food contaminated with a bacterial toxin still leave it unsafe?

    1. Toxins only form after reheating
    2. Heat turns the toxins back into living spores
    3. Cooking makes toxins taste bad
    4. Some toxins are not destroyed by cooking

43. Which practice can lead to allergen contamination?

    1. Cleaning equipment between foods
    2. Keeping an up-to-date recipe binder
    3. Reusing pastry dough between two recipes
    4. Washing hands between orders

44. Which method speeds up cooling a large pot of soup?

    1. Wrapping it in towels
    2. Leaving it on the stove top
    3. Covering it with a tight lid
    4. An ice water bath with stirring

45. How deep should shallow pans be for cooling hot food?

    1. 5 to 7 cm (2 to 3 inches) or less
    2. Any depth if covered
    3. At least 30 cm (12 inches)
    4. 15 to 20 cm (6 to 8 inches)

46. 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

47. What must you do to a probe thermometer after each use?

    1. Store it in the food it measured
    2. Wipe it on your apron
    3. Rinse it in the handwash sink
    4. Clean and sanitize the probe

48. Raw fruits and vegetables and foods that will be reheated are stored where in the fridge?

    1. On the floor of the walk-in, in their boxes
    2. In the centre, between the other two
    3. On the very top shelf
    4. Below the raw meat

49. A pot of stew is checked two hours after cooking and is still 30 °C. What should be done?

    1. Reheat it and serve it now
    2. Discard it
    3. Put it in the freezer
    4. Keep cooling it overnight

50. Cockroach droppings look most like what?

    1. Grains of white rice
    2. Large grains of pepper
    3. Small drops of oil
    4. Fine white powder