Ontario Food Handler Certification Practice Test 2026: Practice test 3

1. Question 1 of 25

   What does cross-contamination mean in a kitchen?

   • AGerms moving from one food, surface or person to another food
   • BAdding spices to food
   • CCooking two foods at once
   • DFreezing food twice
   Show answer

   Answer: A. Germs moving from one food, surface or person to another food

   Cross-contamination often happens when raw meat juices, dirty hands or dirty tools touch ready-to-eat food.

2. Question 2 of 25

   What do most harmful bacteria need to grow?

   • ASalt and sugar only
   • BFood, moisture, warmth and time
   • CFreezing temperatures
   • DSunlight and dry air
   Show answer

   Answer: B. Food, moisture, warmth and time

   Bacteria grow quickly in moist, high-protein foods kept in the danger zone for too long.

3. Question 3 of 25

   In this diagram, what does marker 4 show?

   • A100°C, the boiling point
   • B60°C, the hot holding limit
   • C74°C, a safe internal cooking temperature
   • D4°C, the cold holding limit
   Show answer

   Answer: C. 74°C, a safe internal cooking temperature

   Marker 4 is the green line at 74°C, the safe internal temperature for foods such as poultry pieces, leftovers and egg dishes.

4. Question 4 of 25

   How is cleaning different from sanitizing?

   • AThey are the same thing
   • BCleaning is only for floors
   • CCleaning removes dirt and food; sanitizing reduces germs to a safe level
   • DSanitizing removes dirt; cleaning kills germs
   Show answer

   Answer: C. Cleaning removes dirt and food; sanitizing reduces germs to a safe level

   You must clean before you sanitize, because dirt can stop sanitizer from working.

5. Question 5 of 25

   At what temperature must cold hazardous food be kept?

   • A15°C or colder
   • B4°C or colder
   • C10°C or colder
   • D8°C or colder
   Show answer

   Answer: B. 4°C or colder

   Hazardous food must be stored and displayed at 4°C or less, or at 60°C or more.

6. Question 6 of 25

   A tray of lasagna on a steam table reads 52°C. What does this mean?

   • AIt is too hot and must be cooled
   • BIt is frozen
   • CIt is hot enough because it is above 50°C
   • DIt is below 60°C and in the danger zone
   Show answer

   Answer: D. It is below 60°C and in the danger zone

   Hot held food must be 60°C or hotter. At 52°C it is in the danger zone. Tell your supervisor.

7. Question 7 of 25

   Undercooked ground beef is often linked to which germ?

   • AMould
   • BHepatitis A
   • CE. coli O157:H7
   • DBacillus cereus
   Show answer

   Answer: C. E. coli O157:H7

   E. coli O157:H7 can be mixed through ground meat, so ground beef must reach 71°C.

8. Question 8 of 25

   Why should a steam table not be used to reheat food?

   • AIt makes food too salty
   • BIt cools food down
   • CIt is only for raw food
   • DIt heats food too slowly, keeping it in the danger zone too long
   Show answer

   Answer: D. It heats food too slowly, keeping it in the danger zone too long

   Reheat food quickly on a stove, in an oven or in a microwave, then hold it hot.

9. Question 9 of 25

   A cooked chicken breast reads 68°C, but the critical limit is 74°C. What is the corrective action?

   • AAdd sauce and serve
   • BKeep cooking until it reaches 74°C
   • CServe it right away
   • DPut it in the fridge
   Show answer

   Answer: B. Keep cooking until it reaches 74°C

   When a critical limit is not met, the corrective action is to keep cooking until the safe temperature is reached.

10. Question 10 of 25

    What are the three main types of food hazards?

    • AFresh, frozen and canned
    • BBiological, chemical and physical
    • CHot, warm and cold
    • DSweet, salty and sour
    Show answer

    Answer: B. Biological, chemical and physical

    Germs are biological hazards, cleaners are chemical hazards, and objects like glass are physical hazards.

11. Question 11 of 25

    What is the safe internal cooking temperature for egg dishes, such as quiche or a frittata?

    • A60°C
    • B55°C
    • C74°C
    • D63°C
    Show answer

    Answer: C. 74°C

    Egg dishes must reach 74°C.

12. Question 12 of 25

    In this fridge diagram, what is stored on shelf 1?

    • AReady-to-eat food
    • BRaw poultry
    • CRaw fish
    • DRaw meat
    Show answer

    Answer: A. Ready-to-eat food

    Ready-to-eat food goes on the top shelf, above all raw meat, fish and poultry.

13. Question 13 of 25

    In this diagram, which marker shows the temperature danger zone?

    • AMarker 3
    • BMarker 1
    • CMarker 4
    • DMarker 2
    Show answer

    Answer: D. Marker 2

    Marker 2 is the red band between 4°C and 60°C, where bacteria grow fast.

14. Question 14 of 25

    How should cleaning chemicals and pesticides be stored?

    • ANext to the flour
    • BOn the shelf above the prep table
    • CIn empty food containers
    • DClearly labelled and away from food preparation areas
    Show answer

    Answer: D. Clearly labelled and away from food preparation areas

    Store cleaning agents and pesticides separately from food areas, and label them clearly.

15. Question 15 of 25

    How can you check that a sanitizer is the right strength?

    • ACheck the colour
    • BUse test strips
    • CFeel it with your hand
    • DSmell it
    Show answer

    Answer: B. Use test strips

    Test strips show the concentration. Too weak will not kill germs; too strong can be unsafe.

16. Question 16 of 25

    How should you dry your hands after washing?

    • AOn your apron
    • BOn a shared cloth towel
    • COn your pants
    • DWith a single-use paper towel or air dryer
    Show answer

    Answer: D. With a single-use paper towel or air dryer

    Single-use towels or dryers prevent putting germs back on clean hands.

17. Question 17 of 25

    Which helps keep pests out of a food premises?

    • ALeaving the back door open
    • BKeeping garbage uncovered
    • CLeaving food out overnight
    • DScreens on windows and sealed gaps
    Show answer

    Answer: D. Screens on windows and sealed gaps

    Screen windows and seal any places where pests could get in.

18. Question 18 of 25

    What does "first in, first out" (FIFO) mean?

    • ACook the first order last
    • BUse older stock before newer stock
    • CFreeze food the day it arrives
    • DServe the first customer last
    Show answer

    Answer: B. Use older stock before newer stock

    Put new deliveries behind older food so the older food is used first.

19. Question 19 of 25

    What is the temperature danger zone?

    • A4°C to 60°C
    • B−18°C to 0°C
    • C0°C to 4°C
    • D60°C to 100°C
    Show answer

    Answer: A. 4°C to 60°C

    Bacteria grow fastest between 4°C and 60°C. Keep cold food at 4°C or colder and hot food at 60°C or hotter.

20. Question 20 of 25

    What internal temperature must stuffing reach, whether cooked alone or inside poultry?

    • A63°C
    • B74°C
    • C71°C
    • D60°C
    Show answer

    Answer: B. 74°C

    Stuffing can pick up juices from raw poultry, so it must reach 74°C.

21. Question 21 of 25

    Which is a sign of a pest problem?

    • ADroppings or gnawed packages
    • BFull soap dispensers
    • CCold food at 3°C
    • DClean, dry floors
    Show answer

    Answer: A. Droppings or gnawed packages

    Report droppings, gnaw marks, nests or live insects to your supervisor right away.

22. Question 22 of 25

    How often must food handlers wash their hands under BC's Food Premises Regulation?

    • AOnce at the start of each shift
    • BOnce an hour, no matter what
    • COnly after using the washroom
    • DAs often as needed to prevent contamination of food
    Show answer

    Answer: D. As often as needed to prevent contamination of food

    The regulation requires employees to wash their hands as often as necessary to prevent contaminating food.

23. Question 23 of 25

    Under BC's Food Premises Regulation, what must written food handling procedures identify?

    • AMenu prices
    • BStaff vacation dates
    • CThe colour of the uniforms
    • DCritical control points, critical limits and corrective actions
    Show answer

    Answer: D. Critical control points, critical limits and corrective actions

    Food handling procedures must identify critical control points, set critical limits, describe how limits are met, and state corrective actions.

24. Question 24 of 25

    Which is another safe way to thaw food?

    • ABeside the stove
    • BUnder cold running water
    • CUnder a heat lamp
    • DIn a bucket of hot water
    Show answer

    Answer: B. Under cold running water

    Cold running water keeps the surface of the food cold while it thaws. Cook it right after thawing.

25. Question 25 of 25

    Cooked rice left at room temperature can grow which germ that makes a toxin?

    • ABacillus cereus
    • BListeria
    • CHepatitis A
    • DTrichinella
    Show answer

    Answer: A. Bacillus cereus

    Bacillus cereus spores survive cooking and can grow and make toxins if cooked rice is left warm. Keep rice hot or cool it quickly.

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

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