Ontario Food Handler Practice Test 6

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. What temperature should the rinse water be in the second sink of a three-compartment sink?

   1. At least 43 °C (110 °F)
   2. About 4 °C (40 °F)
   3. At least 82 °C (180 °F)
   4. At least 77 °C (170 °F)

2. Why is light-coloured clothing recommended for food handlers?

   1. It is easy to see when it gets dirty
   2. It keeps germs from sticking
   3. It shows the restaurant's brand
   4. It reflects heat from the stove

3. Staphylococcal intoxication usually starts how soon after eating the food?

   1. 2 to 4 hours
   2. 25 days
   3. 9 days
   4. 2 to 6 weeks

4. At what temperature must frozen food be kept?

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

5. What is a safe way to taste a sauce while cooking?

   1. Use the stirring spoon, then put it back in the sauce
   2. Lick the ladle and keep stirring
   3. Use a clean spoon once, then send it to be washed
   4. Dip a finger in the sauce

6. 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)

7. What does chilling food to 4 °C or colder do to bacteria?

   1. Destroys any toxins already made
   2. Slows their growth but does not kill them
   3. Turns bacteria into harmless spores
   4. Kills all bacteria within a day

8. 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

9. Why don't viruses multiply in food left on the counter?

   1. They need temperatures above 60 °C
   2. They only grow in frozen food
   3. Room air kills them in minutes
   4. They can only grow inside living cells

10. How high off the floor must food be stored?

    1. At least 5 cm (2 inches)
    2. Any height if it is boxed
    3. At least 2 cm (1 inch)
    4. At least 15 cm (6 inches)

11. What is the recommended way to calibrate a probe thermometer?

    1. The ice point method
    2. Comparing it with the oven dial
    3. Holding it under hot tap water
    4. Leaving it in the fridge overnight

12. A digital thermometer reads 2 °C in an ice slush and has no reset button. What should you try first?

    1. Tap it until it reads zero
    2. Run it through the dishwasher to reset the sensor
    3. Keep using it as it is
    4. Replace the battery or have it repaired

13. What must always be done before a surface is sanitized?

    1. It must be heated to 100 °C
    2. It must be cleaned
    3. It must be covered with foil
    4. It must be dried with a towel

14. Juice from raw chicken drips onto a bowl of salad. What is this called?

    1. Temperature abuse
    2. Food-to-food cross-contamination
    3. Chemical contamination of the salad
    4. Food adulteration

15. 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

16. What is the last step of the six-step handwashing method?

    1. Wipe your hands on your apron
    2. Touch the tap to check it is off
    3. Shake your hands dry over the sink
    4. Turn off the tap with a paper towel

17. How long must a food premise keep records of its food purchases?

    1. Only until the supplier's invoice is paid
    2. At least until one year after purchase
    3. At least ten years
    4. At least one month

18. How long should you lather your hands with soap when washing them?

    1. 15 to 20 seconds
    2. 5 seconds
    3. 2 to 3 seconds
    4. 2 minutes

19. How should cups and glasses be loaded into a dishwasher rack?

    1. Open side up
    2. Open side down
    3. Stacked inside each other
    4. On their sides, touching

20. 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

21. Which statement explains why bacteria are so dangerous in food?

    1. They die once food is cut
    2. They can only survive and multiply on raw meat
    3. They need sunlight to grow
    4. Refrigeration and freezing do not kill them

22. Which of these is a physical hazard in food?

    1. Too much MSG
    2. A staple from a delivery box
    3. Salmonella bacteria on raw chicken
    4. Peanut protein

23. Under the regulation, a chlorine or quat sanitizing solution must be at least what temperature?

    1. 24 °C
    2. 43 °C
    3. 4 °C
    4. 77 °C

24. A cook sneezes over a tray of sliced fruit. What must happen to the fruit?

    1. Throw it away
    2. Serve it within an hour
    3. Rinse it under cold water
    4. Cover it with plastic wrap

25. 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

26. What must every mechanical dishwasher have?

    1. Gauges showing wash and rinse temperatures
    2. A separate handwash sink inside
    3. A timer that rings every hour to signal a refill
    4. A logbook signed by customers

27. A tray of sandwiches has been out for 90 minutes. Why shouldn't you top it up with fresh ones?

    1. Fresh sandwiches spoil the old ones by touching them
    2. You could no longer track the two-hour limit
    3. It makes the tray too heavy
    4. Customers prefer smaller trays

28. About how many people walking into your restaurant are likely to have a food allergy?

    1. About 1 in 13
    2. About 1 in 1,000
    3. About 1 in 500
    4. About 1 in 2

29. Where should you put the probe when checking a roast's temperature?

    1. In the juices beside the roast
    2. Touching the bottom of the pan
    3. In the thickest part of the food
    4. Just under the surface

30. Why should temperature logs be simple and posted near the equipment?

    1. Logs must be kept outdoors
    2. It looks better to customers
    3. Inspectors only read logs that are posted on the wall
    4. Hard-to-use records tempt staff to fake numbers

31. How quickly must reheated food reach its safe temperature?

    1. Within six hours
    2. Within two hours
    3. Any time before serving
    4. Within twelve hours

32. A new case of ketchup arrives. Where should it go on the shelf?

    1. On top of the opened bottles
    2. In front of the older ketchup
    3. Behind the older ketchup
    4. On the floor beside the shelf

33. You press a fish fillet and your fingerprint stays in the flesh. What does this mean?

    1. The fish should be rejected
    2. The fish is very fresh
    3. The fish is ready to cook
    4. The fish was just frozen

34. The regulation allows potentially hazardous food outside 4–60 °C during preparation for how long at most?

    1. Four hours
    2. Two hours
    3. Six hours
    4. Thirty minutes

35. Apart from employer policy, when does the guide say food handlers must wear gloves?

    1. Whenever handling any raw vegetables
    2. During every minute of a shift
    3. Only when touching cooked meat
    4. When covering a bandaged cut or infection

36. Under the regulation, the wash water in a mechanical dishwasher must stay within what range?

    1. 24 °C to 43 °C
    2. 60 °C to 71 °C
    3. 77 °C to 82 °C
    4. 43 °C to 50 °C

37. You must reject part of a delivery. Before the driver takes it away, what should you get?

    1. A verbal promise from the driver
    2. A signed adjustment or credit
    3. A new delivery date only
    4. Nothing, just let it go

38. Which group of customers is at higher risk of serious harm from a foodborne illness?

    1. Healthy adults under 40
    2. Teenage athletes
    3. Regular restaurant customers
    4. Pregnant women

39. Mushrooms arrive in a cardboard box. Can the box be reused to store other food?

    1. Yes, once it is wiped down
    2. Yes, if it is lined with foil or plastic wrap first
    3. Yes, for dry goods only
    4. No, cardboard can't be cleaned and sanitized

40. Why should every container of food in the fridge be covered?

    1. To make the fridge run colder and use less power
    2. To keep out drips and other contaminants
    3. To stop food from freezing
    4. To hide food from customers

41. Live mussels arrive with some shells partly open. You tap them and they stay open. What should you do?

    1. Use them in a soup instead
    2. Cook them first to see if they open
    3. Reject them because they are dead
    4. Soak them in salt water overnight

42. What is the correct order for a three-compartment sink?

    1. Rinse, sanitize, wash
    2. Wash, rinse, sanitize
    3. Wash, sanitize, rinse
    4. Sanitize, wash, rinse

43. 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)

44. A co-worker says a customer only had a "24-hour flu" after eating at your restaurant. What does the guide warn about this?

    1. It is always caused by a virus from travel
    2. It only matters if a doctor confirms it
    3. It can never be caused by food
    4. It is often really a foodborne illness

45. Under the Food Premises Regulation, which served item could be re-served to another customer?

    1. A spoonful of sauce left in a jug
    2. An untouched dinner roll
    3. An unused butter pat on a dish
    4. A sealed packet of crackers

46. Which meat may be used in a food premise?

    1. Government-inspected meat
    2. Meat bought from a neighbour
    3. Meat sold at a roadside stand
    4. Meat from a hunter friend

47. Which of these is one of Health Canada's priority food allergens?

    1. Rice
    2. Sesame
    3. Apples
    4. Carrots

48. In the fridge, where do cooked and ready-to-eat foods belong?

    1. Under the raw meat
    2. On the bottom shelves
    3. In the crisper with raw meat
    4. On the upper shelves

49. 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

50. After inserting a probe thermometer, how long should you wait before reading it?

    1. At least 15 seconds
    2. About 1 second
    3. Until the food cools
    4. Exactly 5 minutes