Ontario Food Handler Certification Practice Test 2026: Practice test 2

Practice test 2 of 5 for the Ontario Food Handler Certification Practice Test: 25 more questions with answers and explanations.

Food safety
Ontario
114 questions
Checked October 10, 2026

Question 1 of 25
Can hand sanitizer replace handwashing in a kitchen?
- Yes, it is better than soap
- No, it does not replace washing with soap and water
- Yes, if your hands look clean
- Yes, after touching raw meat
Show answer
Answer: B. No, it does not replace washing with soap and water
Hand sanitizer does not remove dirt and grease and does not work as well as soap and water on dirty hands.
Question 2 of 25
A food handler has diarrhea and vomiting. What should happen?
- They can work if they wear gloves
- They should not work with food and should tell their supervisor
- They can work at the cash register and also make sandwiches
- They can work if they wash their hands more
Show answer
Answer: B. They should not work with food and should tell their supervisor
People with an illness that can spread through food must not handle food or food-contact surfaces.
Question 3 of 25
What is a good way to cool a large pot of hot soup?
- Wrap it in towels
- Leave it on the counter overnight
- Cover it tightly and put it in the fridge in one pot
- Divide it into smaller, shallow containers
Show answer
Answer: D. Divide it into smaller, shallow containers
Splitting large amounts into smaller portions helps food pass through the danger zone faster.
Question 4 of 25
What is foodborne illness, often called food poisoning?
- A reaction to the smell of cooking
- A burn from a hot stove
- An illness caused by eating food or drinks that contain harmful germs, toxins or chemicals
- Feeling full after a large meal
Show answer
Answer: C. An illness caused by eating food or drinks that contain harmful germs, toxins or chemicals
Foodborne illness, often called food poisoning, comes from eating contaminated food or drinks.
Question 5 of 25
Which of these is a ready-to-eat food?
- A green salad
- Raw chicken
- Raw ground beef
- Raw eggs in the shell
Show answer
Answer: A. A green salad
Ready-to-eat food will not be cooked again before it is eaten, so it must be kept away from raw foods and germs.
Question 6 of 25
What should be done with a mechanical dishwasher?
- Use it only once a week
- Keep it in good working order
- Turn off the rinse cycle to save water
- Use it to store clean dishes
Show answer
Answer: B. Keep it in good working order
A dishwasher must work properly to clean and sanitize dishes.
Question 7 of 25
Which is the safest way to thaw frozen meat?
- In the sun
- On the counter
- In the refrigerator
- In a sink of warm water
Show answer
Answer: C. In the refrigerator
Thawing in the fridge keeps food at 4°C or colder the whole time.
Question 8 of 25
What is the safe internal cooking temperature for fish?
- 60°C
- 50°C
- 70°C
- 55°C
Show answer
Answer: C. 70°C
Fish must reach 70°C.
Question 9 of 25
How should stored food be protected?
- Covered, labelled and stored off the floor
- Stored in open boxes near chemicals
- Uncovered so it stays fresh
- Stored on the floor of the walk-in
Show answer
Answer: A. Covered, labelled and stored off the floor
Covering and labelling food and keeping it off the floor protects it from contamination.
Question 10 of 25
A beef steak is cooked to medium-rare. What internal temperature must it reach?
- 58°C
- 50°C
- 63°C
- 55°C
Show answer
Answer: C. 63°C
Beef, veal and lamb steaks and roasts are safe at 63°C for medium-rare.
Question 11 of 25
Which people are most at risk of serious foodborne illness?
- People who eat out once a week
- Young children, older adults, pregnant people and people with weak immune systems
- Healthy adults who exercise
- Chefs and cooks
Show answer
Answer: B. Young children, older adults, pregnant people and people with weak immune systems
These groups have a harder time fighting off germs, so they can get much sicker.
Question 12 of 25
When should single-use gloves be changed?
- Once a day
- Only when you go on a break
- Never
- When they are torn or dirty, or when you change tasks
Show answer
Answer: D. When they are torn or dirty, or when you change tasks
Gloves can spread germs just like hands. Change them often and wash hands before putting on new ones.
Question 13 of 25
Which virus spreads very easily from sick food handlers and causes vomiting and diarrhea?
- Measles
- Influenza
- Norovirus
- Chickenpox
Show answer
Answer: C. Norovirus
Norovirus spreads quickly through hands and surfaces. Sick workers must stay away from food.
Question 14 of 25
Which practice prevents cross-contamination?
- Storing raw chicken above salad
- Using one knife for everything to save time
- Using separate cutting boards for raw meat and ready-to-eat food
- Wiping boards with the same cloth all day
Show answer
Answer: C. Using separate cutting boards for raw meat and ready-to-eat food
Separate boards and knives, or cleaning and sanitizing between uses, keep raw meat germs away from ready-to-eat food.
Question 15 of 25
Which of these is an example of a chemical hazard in food?
- A fishbone in a fillet
- Bacteria in raw chicken juice
- Pest spray that drifts onto open food
- A stone in a bag of lentils
Show answer
Answer: C. Pest spray that drifts onto open food
Chemicals such as pesticides and cleaners can poison food. Store them separately from food.
Question 16 of 25
Under Ontario rules, who should not handle food?
- Employees who are ill or have cuts, boils or sores on their hands
- Employees who are tired
- Employees who just started their shift
- Employees who wear glasses
Show answer
Answer: A. Employees who are ill or have cuts, boils or sores on their hands
Sick workers, and workers with infected cuts, boils or abrasions on their hands, must not handle food.
Question 17 of 25
A food handler has a cut on a finger. What should they do?
- Cover it with a clean bandage and a glove
- Put a paper towel over it
- Leave it open to heal
- Keep working and wash it later
Show answer
Answer: A. Cover it with a clean bandage and a glove
Cuts can carry germs such as Staphylococcus aureus. Cover them and wear a glove.
Question 18 of 25
Which step helps keep an allergen out of a dish?
- Wash hands and use clean, sanitized utensils and surfaces
- Use the same tongs for all dishes
- Use a cloth to wipe the knife between dishes
- Fry everything in the same oil
Show answer
Answer: A. Wash hands and use clean, sanitized utensils and surfaces
Shared utensils, oil and surfaces can move allergens into food. Clean tools and hands prevent this.
Question 19 of 25
Why is raw fish stored above raw poultry in the fridge?
- Fish is lighter
- Fish smells less
- Poultry must be frozen
- Fish needs a lower cooking temperature than poultry
Show answer
Answer: D. Fish needs a lower cooking temperature than poultry
Raw foods are stored by cooking temperature. Poultry needs the highest temperature, so it goes lowest.
Question 20 of 25
Under BC's Food Premises Regulation, what must an operator's written sanitation procedures include?
- Customer reviews
- Staff phone numbers
- Cleaning and sanitizing steps and the cleaning agents and their concentrations
- The menu prices
Show answer
Answer: C. Cleaning and sanitizing steps and the cleaning agents and their concentrations
Sanitation procedures must cover cleaning and sanitizing, the agents and concentrations used, and any pesticides.
Question 21 of 25
What internal temperature must a whole game bird, such as a duck or pheasant, reach?
- 71°C
- 82°C
- 63°C
- 60°C
Show answer
Answer: B. 82°C
Like a whole chicken or turkey, a whole game bird must reach 82°C.
Question 22 of 25
Why should sanitizer be mixed exactly as the label says?
- Weaker is safer for food
- The label is only a suggestion
- Too weak will not kill germs, and too strong can be harmful
- Stronger is always better
Show answer
Answer: C. Too weak will not kill germs, and too strong can be harmful
Follow the label for the right concentration and contact time.
Question 23 of 25
Why should food be stored in covered containers?
- To make it heavier
- To protect it from pests and contamination
- To help it ripen
- To keep it warm
Show answer
Answer: B. To protect it from pests and contamination
Covering stored food keeps pests and dirt out.
Question 24 of 25
What is the safe internal cooking temperature for a whole chicken or turkey?
- 63°C
- 82°C
- 71°C
- 74°C
Show answer
Answer: B. 82°C
A whole bird must reach 82°C. Pieces and ground poultry need 74°C.
Question 25 of 25
A salad in a display cooler reads 9°C. What should you do?
- Tell your supervisor, because it is above 4°C and in the danger zone
- Nothing, 9°C is cold enough
- Add more dressing
- Heat it to 60°C
Show answer
Answer: A. Tell your supervisor, because it is above 4°C and in the danger zone
Cold hazardous food must be 4°C or colder. Food above 4°C is in the danger zone.

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