Ontario Food Handler Certification Practice Test 2026: Übungstest 4

Übungstest 4 von 5 für den Test „Ontario Food Handler Certification Practice Test“: 25 weitere Fragen mit Antworten und Erklärungen.

Lebensmittelhygiene
Ontario
114 Fragen
Geprüft am 10. Oktober 2026

Frage 1 von 25
At what temperature must frozen food be stored?
- 4°C or colder
- 0°C or colder
- −18°C or colder
- −5°C or colder
Antwort anzeigen
Antwort: C. −18°C or colder
Frozen food must be stored, displayed and transported at −18°C or colder.
Frage 2 von 25
Which food is a hazardous food that must be kept cold once cut?
- Bread rolls
- Whole uncut potatoes
- Melon
- Dry beans
Antwort anzeigen
Antwort: C. Melon
Cut melon has moist flesh where germs can grow, so it must be kept at 4°C or colder.
Frage 3 von 25
Which germ is known for being able to grow at refrigerator temperatures?
- Listeria
- Campylobacter
- Hepatitis A virus
- Norovirus
Antwort anzeigen
Antwort: A. Listeria
Listeria can grow slowly even in the fridge, which is why ready-to-eat foods like deli meats must be stored and used carefully.
Frage 4 von 25
What is the safe internal cooking temperature for pork, including chops and ground pork?
- 63°C
- 55°C
- 60°C
- 71°C
Antwort anzeigen
Antwort: D. 71°C
Health Canada lists 71°C for pork pieces, whole cuts and ground pork.
Frage 5 von 25
Which item should be removed before handling food?
- A hair net
- A clean apron
- A bracelet
- A glove
Antwort anzeigen
Antwort: C. A bracelet
Jewellery can carry germs and can fall into food.
Frage 6 von 25
Where should raw poultry be stored in a refrigerator?
- On the top shelf
- Above the cooked food
- Beside the salads
- On the bottom shelf
Antwort anzeigen
Antwort: D. On the bottom shelf
Raw poultry goes at the bottom so its juices cannot drip onto other foods.
Frage 7 von 25
Why must cutting boards be cleaned and sanitized after use with raw meat?
- To remove germs before the board is used for other food
- To make the board look new
- To stop it from warping
- To make it smell better
Antwort anzeigen
Antwort: A. To remove germs before the board is used for other food
Germs from raw meat stay on the board until it is cleaned and sanitized.
Frage 8 von 25
How should dishes and utensils dry after sanitizing?
- With your apron
- With a paper towel from the floor
- Air-dry
- With a cloth towel
Antwort anzeigen
Antwort: C. Air-dry
Towels can put germs back on clean dishes.
Frage 9 von 25
Which food is a hazardous (potentially hazardous) food?
- Crackers
- Sugar
- Cooked chicken
- Dry pasta
Antwort anzeigen
Antwort: C. Cooked chicken
Hazardous foods, such as meat, poultry, fish, eggs, dairy and cooked rice, support fast germ growth and need temperature control.
Frage 10 von 25
Why should food handlers wear a hair net or hat?
- To keep their head warm
- To look more professional only
- To keep hair from falling into food
- To protect hair from grease
Antwort anzeigen
Antwort: C. To keep hair from falling into food
Food handlers must take adequate measures to keep hair from contaminating food.
Frage 11 von 25
In this diagram, which two markers show things the probe must stay away from?
- Markers 1 and 4
- Markers 2 and 3
- Markers 3 and 4
- Markers 1 and 2
Antwort anzeigen
Antwort: B. Markers 2 and 3
Marker 2 is the bone and marker 3 is the tray. Touching either gives a false reading.
Frage 12 von 25
Where should you wash your hands at work?
- In the dishwashing sink
- In the mop sink
- In the food preparation sink
- At a handwashing sink
Antwort anzeigen
Antwort: D. At a handwashing sink
Use only sinks meant for handwashing, which must be supplied and easy to reach.
Frage 13 von 25
A worker feels fine but just had vomiting last night. Why must they stay away from food?
- Their uniform might be dirty
- They might be too tired to work
- It is only a rule for managers
- They may still be spreading germs such as norovirus
Antwort anzeigen
Antwort: D. They may still be spreading germs such as norovirus
People can spread germs like norovirus even after they start to feel better.
Frage 14 von 25
What is the safe internal cooking temperature for mechanically tenderized beef?
- 58°C
- 50°C
- 55°C
- 63°C
Antwort anzeigen
Antwort: D. 63°C
Health Canada lists 63°C for mechanically tenderized beef and veal.
Frage 15 von 25
How accurate must the thermometers in refrigerators and hot holding units be under BC's Food Premises Regulation?
- Accuracy does not matter
- Within 1°C
- Within 5°C
- Within 10°C
Antwort anzeigen
Antwort: B. Within 1°C
Refrigeration and hot holding equipment must have a thermometer accurate to within 1°C.
Frage 16 von 25
How should you check the temperature of a hamburger patty?
- Press the patty and check the juice
- Insert the thermometer through the side of the patty
- Lay the thermometer on top of the patty
- Touch the grill beside the patty
Antwort anzeigen
Antwort: B. Insert the thermometer through the side of the patty
Health Canada advises inserting the thermometer through the side of a burger to reach the centre.
Frage 17 von 25
Should hot food be cooled at room temperature on the counter?
- Yes, until it reaches room temperature
- Yes, for up to 8 hours
- No, it should be cooled quickly in the fridge or with an ice bath
- Yes, if it is covered
Antwort anzeigen
Antwort: C. No, it should be cooled quickly in the fridge or with an ice bath
Cooling food on the counter keeps it in the danger zone too long.
Frage 18 von 25
In this handwashing diagram, what is the last step?
- Rinse your hands
- Turn off the tap with the paper towel
- Add soap
- Wet your hands
Antwort anzeigen
Antwort: B. Turn off the tap with the paper towel
Using the paper towel to turn off the tap stops clean hands from touching a dirty handle.
Frage 19 von 25
What internal temperature must ground game meat, such as ground venison, reach?
- 55°C
- 74°C
- 60°C
- 63°C
Antwort anzeigen
Antwort: B. 74°C
Health Canada lists 74°C for ground game meat, mixtures and sausage.
Frage 20 von 25
What internal temperature must hot dogs reach when cooked?
- 63°C
- 55°C
- 60°C
- 74°C
Antwort anzeigen
Antwort: D. 74°C
Health Canada lists 74°C for hot dogs.
Frage 21 von 25
Who should a food handler tell when they feel sick?
- Their supervisor or the person in charge
- No one
- A customer
- A delivery driver
Antwort anzeigen
Antwort: A. Their supervisor or the person in charge
The person in charge needs to know so they can keep sick workers away from food.
Frage 22 von 25
Which of these is an example of a physical hazard in food?
- Norovirus on a doorknob
- Degreaser on a cutting board
- Listeria on deli meat
- A piece of a plastic glove in a sandwich
Antwort anzeigen
Antwort: D. A piece of a plastic glove in a sandwich
Physical hazards are objects such as glass, metal, plastic, bandages or hair that end up in food.
Frage 23 von 25
What is the safe internal cooking temperature for poultry pieces, such as chicken breasts or legs?
- 71°C
- 60°C
- 74°C
- 63°C
Antwort anzeigen
Antwort: C. 74°C
Health Canada lists 74°C for poultry pieces and ground poultry.
Frage 24 von 25
Why should food not be tightly covered while it cools?
- Covers make food freeze
- Covers add bacteria
- Covers make food dry
- A tight cover traps heat and slows cooling
Antwort anzeigen
Antwort: D. A tight cover traps heat and slows cooling
Leave food loosely covered or uncovered until it is cold, then cover it.
Frage 25 von 25
What should you do with a food thermometer before each use?
- Clean it
- Nothing
- Put it in the freezer
- Wipe it on your apron
Antwort anzeigen
Antwort: A. Clean it
Clean the thermometer before each use, and between raw and cooked foods, to prevent cross-contamination.

Ähnliche Tests