Ontario Food Handler Practice Test 5

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. A product arrives with no best-before date. What should you do under FIFO?

   1. Throw it out right away
   2. Store it without any label
   3. Use it before everything else on the shelf
   4. Mark it with the date it was received

2. 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

3. 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

4. A cashier also hands out pastries. After handling money, what should she do?

   1. Blow on her hands to dry them
   2. Use a hand towel and continue
   3. Wait five minutes before serving
   4. Wash her hands before serving food

5. A kitchen garbage can is full. What should be done?

   1. Wait until the end of the shift
   2. Put a second bag on top
   3. Press the garbage down to fit more
   4. Empty it right away

6. According to the guide, what is the single most effective way to prevent the spread of communicable diseases, including foodborne illness?

   1. Washing hands correctly
   2. Using bottled water
   3. Wearing a hairnet
   4. Taking vitamins daily

7. Which bacterium can make a healthy person sick from as few as 10 organisms?

   1. Lactobacillus
   2. Shigella
   3. Campylobacter
   4. Salmonella

8. Which sink should food handlers use to wash their hands?

   1. A sink used only for handwashing
   2. The three-compartment dish sink
   3. The food preparation sink
   4. The mop sink in the back room

9. 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

10. A cook slices raw beef, then uses the same knife on cooked ham without washing it. Which route of cross-contamination is this?

    1. People to food
    2. Equipment to food
    3. Air to food
    4. Food to food

11. You arrive for your shift and put on your apron. What should you do before touching any food?

    1. Wash your hands
    2. Check your phone messages
    3. Put on gloves without washing
    4. Wipe your hands on the apron

12. Clostridium botulinum in a badly sealed jar is an example of which kind of bacteria?

    1. Cold-only, grows below 0 °C
    2. Aerobic, needs oxygen
    3. Acid-loving, needs pH 2
    4. Anaerobic, grows without oxygen

13. 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

14. Under Ontario's Food Premises Regulation, how long must records of pest control measures be kept?

    1. Only until the next visit
    2. At least one year
    3. At least one month
    4. At least one week

15. What must every refrigerator and hot-holding unit for potentially hazardous food contain?

    1. An accurate, easy-to-read indicating thermometer
    2. A lock that only the manager can open
    3. A light that flashes when it is opened
    4. A printed menu of what is stored inside

16. 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

17. 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

18. You are making a large batch of chicken salad at room temperature. Which practice helps keep it safe?

    1. Leave the mayonnaise out to soften
    2. Work in small batches with pre-chilled ingredients
    3. Prepare it next to the warm grill
    4. Make it all at once and chill the whole batch later

19. 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

20. 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

21. How do you check that a chemical sanitizing solution is strong enough?

    1. Taste a drop on your finger
    2. Smell it for a strong odour
    3. Check that it looks cloudy
    4. Use test strips or a test reagent

22. A cook cuts raw chicken, wipes the board with a cloth and then another cook chops lettuce on it. What has gone wrong?

    1. The cloth was a light colour
    2. The board was not cleaned and sanitized
    3. The lettuce was not cooked first
    4. The chicken was cut too slowly

23. Why can a worker with hepatitis A infect customers before feeling sick?

    1. Symptoms always start within an hour
    2. The virus is shed a week or two before symptoms
    3. Hepatitis A cannot spread through food
    4. The virus only spreads after a fever

24. 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

25. 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

26. You must leave your prep station for a while in the middle of cutting deli meat. What should you do with the meat?

    1. Leave it, since you'll return soon
    2. Move it next to the oven
    3. Put it back in the refrigerator
    4. Cover it with a towel on the counter

27. Why shouldn't cold soup be reheated in a steam table or soup urn?

    1. Steam tables use too much water when set to high heat
    2. It is against fire regulations
    3. Holding units don't heat food fast or hot enough
    4. Soup urns cook food unevenly fast

28. Under Ontario's Food Premises Regulation, a potentially hazardous food on display must have an internal temperature of what?

    1. Any temperature for up to 6 hours
    2. 4 °C or lower, or 60 °C or higher
    3. 10 °C or lower, or 50 °C or higher
    4. Room temperature if it is covered

29. How should cooled food be stored once it is fully cold?

    1. Unlabelled on the bottom shelf
    2. In the pot it was cooked in
    3. Uncovered so it stays dry
    4. Covered tightly, labelled and dated

30. Which practice helps a refrigerator keep food cold?

    1. Packing it as full as possible
    2. Leaving the door open while loading
    3. Using open, unlined wire shelves
    4. Lining shelves with cardboard

31. Which detail belongs in the delivery log when you reject a shipment?

    1. The price of the next order
    2. The weather and traffic at delivery time
    3. The standard that the food did not meet
    4. The driver's home address

32. Which is the best choice for a cutting board material, according to the guide?

    1. Varnished wood
    2. Plastic
    3. Cardboard
    4. Glass

33. 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

34. 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

35. A shiny black cockroach about 25 to 32 mm long is found in the basement. Which type is it likely to be?

    1. Asian cockroach
    2. German cockroach
    3. Oriental cockroach
    4. Brown-banded cockroach

36. Why should tomato sauce or fruit juice not be stored in a metal container?

    1. Metal blocks the fridge's cold air
    2. The acid can dissolve metal into the food
    3. Metal makes the food freeze too fast
    4. The food will lose its vitamins

37. 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

38. Which sign means you should reject a delivery of raw chicken?

    1. It feels slimy and sticky
    2. It is cold to the touch
    3. It has a government tag
    4. It is packed in a clean box

39. What does FIFO stand for in stock rotation?

    1. Fill it, fold it over
    2. Fresh items first only
    3. First in, first out
    4. Freeze it, fry it once

40. You open a large tin of beans but only use half. What should you do with the rest?

    1. Heat it again in the same tin
    2. Leave it in the tin on the shelf
    3. Move it to a covered food-grade container
    4. Keep it in the open tin in the fridge

41. Why do lights above food preparation areas need shields or covers?

    1. So the lights use less power and last longer
    2. So broken glass cannot fall into food
    3. So the kitchen stays cooler
    4. So pests cannot see the food

42. Which of these is a common symptom of foodborne illness?

    1. Blurred hearing
    2. Hair loss
    3. Diarrhea
    4. Sunburn

43. A buffet pan of pasta is almost empty. How should it be refilled?

    1. Replace it with a new pan and clean utensils
    2. Stir the old into a new batch
    3. Refill the same pan and keep using the same spoon
    4. Pour new pasta on top of the old

44. How long must items be in contact with sanitizer or 77 °C water?

    1. At least 45 seconds
    2. At least 2 hours
    3. At least 10 minutes
    4. At least 5 seconds

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

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

46. Chicken wings and breasts (poultry pieces) must be cooked to what internal temperature?

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

47. Which recipe change lowers the allergen risk for customers?

    1. Adding sesame to a salad dressing
    2. Using peanut oil instead of canola
    3. Using vegetable oil instead of peanut oil
    4. Adding shrimp to a vegetable dish

48. Which item belongs in a written cleaning schedule?

    1. The staff's lunch orders
    2. The day's menu specials
    3. The supplier's phone number
    4. Who will do each job

49. 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

50. Baked chicken on a hot line fell below 60 °C but has been held for less than two hours. What may be done?

    1. Reheat it once to 74 °C for 15 seconds
    2. Cool it and serve it cold
    3. Reheat it as many times as needed
    4. Keep holding it as it is