Ontario Food Handler Certification Practice Test 2026

1. Question 1 of 14

   Under Ontario Regulation 493/17, who must be on site while a food premise is operating?

   • AAt least one certified food handler or supervisor who has completed food handler training
   • BThe owner of the building
   • CA public health inspector
   • DA licensed chef with a college diploma
   Show answer

   Answer: A. At least one certified food handler or supervisor who has completed food handler training

   Since July 1, 2018, Ontario food premises must have at least one person on site who has completed food handler training whenever the premise is operating.

2. Question 2 of 14

   Since what date have Ontario food premises had to have a trained food handler or supervisor on site during operating hours?

   • AThere is no such rule
   • BJuly 1, 2018
   • CJanuary 1, 2000
   • DJuly 1, 2025
   Show answer

   Answer: B. July 1, 2018

   The food handler training requirement under O. Reg. 493/17 applies from July 1, 2018.

3. Question 3 of 14

   Which Ontario regulation sets the rules for food premises, including food handler training?

   • AThe Employment Standards Act
   • BThe Liquor Licence and Control Act
   • COntario Regulation 493/17 (Food Premises)
   • DThe Highway Traffic Act
   Show answer

   Answer: C. Ontario Regulation 493/17 (Food Premises)

   O. Reg. 493/17 under the Health Protection and Promotion Act covers food premises in Ontario.

4. Question 4 of 14

   How long is a food handler certificate from the Middlesex-London Health Unit valid?

   • A1 year
   • B2 years
   • C5 years from the date of issue
   • DFor life
   Show answer

   Answer: C. 5 years from the date of issue

   The Middlesex-London Health Unit says its food handler certificates are valid for 5 years.

5. Question 5 of 14

   What score is needed to earn a Middlesex-London Health Unit food handler certificate?

   • A90% or higher
   • B60% or higher
   • C50% or higher
   • D70% or higher
   Show answer

   Answer: D. 70% or higher

   Certificates are issued to students who score 70% or higher on the test.

6. Question 6 of 14

   An Ontario public health inspector asks to see proof of food handler certification. What is acceptable?

   • AA verbal promise
   • BThe certificate, or a photocopy kept on site
   • CA letter from a friend
   • DA photo of the course book
   Show answer

   Answer: B. The certificate, or a photocopy kept on site

   The certified person must be able to produce the certificate. A photocopy kept on site, for example in a binder, is accepted.

7. Question 7 of 14

   In Ontario, who should the certified food handler on site be?

   • AAnyone with a supervisor title, even if they are off site
   • BA customer
   • CA person on site who makes food safety decisions during that shift
   • DThe owner, even if they never visit
   Show answer

   Answer: C. A person on site who makes food safety decisions during that shift

   The certified person must be on site making food safety decisions. They do not need a supervisor title.

8. Question 8 of 14

   Does one Ontario public health unit accept a food handler certificate from another Ontario public health unit?

   • AYes
   • BOnly for managers
   • CNo, never
   • DOnly if it is less than a month old
   Show answer

   Answer: A. Yes

   Certificates from other Ontario public health units are accepted.

9. Question 9 of 14

   Ontario food safety information lists what internal temperature for a whole chicken or turkey, held for at least 15 seconds?

   • A82°C
   • B70°C
   • C60°C
   • D71°C
   Show answer

   Answer: A. 82°C

   Whole poultry must reach 82°C for at least 15 seconds.

10. Question 10 of 14

    Under Ontario food safety rules, what internal temperature must pork reach, held for at least 15 seconds?

    • A71°C
    • B82°C
    • C60°C
    • D63°C
    Show answer

    Answer: A. 71°C

    Pork and pork products must reach 71°C for at least 15 seconds.

11. Question 11 of 14

    Under Ontario food safety rules, what internal temperature must a food mixture containing hazardous foods, such as a casserole, reach?

    • A50°C for at least 15 seconds
    • B60°C for at least 15 seconds
    • C74°C for at least 15 seconds
    • D63°C for at least 1 minute
    Show answer

    Answer: C. 74°C for at least 15 seconds

    Food mixtures containing hazardous foods must reach 74°C for at least 15 seconds.

12. Question 12 of 14

    Under Ontario food safety rules, how hot must food be when it is reheated?

    • ATo 50°C for 1 second
    • BTo 40°C
    • CTo its original cooking temperature for at least 15 seconds
    • DJust warm enough to serve
    Show answer

    Answer: C. To its original cooking temperature for at least 15 seconds

    Reheat food quickly to its original cooking temperature for at least 15 seconds, and do not use steam tables to reheat.

13. Question 13 of 14

    In Ontario, storing hazardous food between which temperatures is an offence under O. Reg. 493/17?

    • A60°C and 74°C
    • B0°C and 4°C
    • C4°C and 60°C
    • D−18°C and 0°C
    Show answer

    Answer: C. 4°C and 60°C

    Hazardous food stored between 4°C and 60°C is in the danger zone and can lead to a fine.

14. Question 14 of 14

    In what languages does the Middlesex-London Health Unit offer its free food handler self-study manual?

    • AEnglish and Latin
    • BFrench only
    • CEnglish, French, Arabic, Chinese, Punjabi, Russian and Spanish
    • DEnglish only
    Show answer

    Answer: C. English, French, Arabic, Chinese, Punjabi, Russian and Spanish

    The free manual is available in seven languages. Ask the test location which languages the test is offered in.

Keyboard: 1–4 to answer, Enter for the next question.

The real test: 70% or higher (for example, Middlesex-London Health Unit)