Ontario Food Handler Certification Practice Test 2026: Practice test 5

Practice test 5 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
Why do food premises keep temperature logs?
- To track staff hours
- To record customer orders
- To show that temperatures are checked and kept safe
- To keep the menu up to date
Show answer
Answer: C. To show that temperatures are checked and kept safe
Logs show that critical limits such as cold and hot holding temperatures are being checked.
Question 2 of 25
In this cutting board diagram, what does marker 3 show?
- Nothing from the raw chicken board should reach the salad
- The salad must go on the red board
- One knife is enough for both boards
- The chicken should be cut after the salad
Show answer
Answer: A. Nothing from the raw chicken board should reach the salad
Marker 3 is a crossed-out arrow: raw chicken, its juices and its knife must never touch ready-to-eat food.
Question 3 of 25
A customer says they are allergic to sesame. You are not sure if a dish has sesame. What should you do?
- Say it is probably fine
- Tell them to pick it out
- Guess based on the colour
- Check with the chef or the ingredient labels before answering
Show answer
Answer: D. Check with the chef or the ingredient labels before answering
Never guess. Check the recipe and labels, and tell the kitchen about the allergy.
Question 4 of 25
A customer has swelling and trouble breathing after eating. What should you do first?
- Tell them to go home
- Offer a different dish
- Give them water and wait
- Call 911
Show answer
Answer: D. Call 911
Anaphylaxis is a medical emergency. Call 911 right away.
Question 5 of 25
What internal temperature must frozen raw breaded chicken nuggets or strips reach?
- 63°C
- 74°C
- 71°C
- 60°C
Show answer
Answer: B. 74°C
These products are raw inside. Cook them to 74°C, even if they look browned.
Question 6 of 25
Why should food handlers keep their fingernails short and clean?
- It is only about looks
- Short nails help you type orders
- Germs and dirt can collect under long nails
- Long nails make knives slip
Show answer
Answer: C. Germs and dirt can collect under long nails
Dirt and germs can hide under long nails and are hard to wash away.
Question 7 of 25
You are checking several chicken pieces on a tray. What should you do?
- Check the tray instead of the chicken
- Check only the smallest piece
- Check each piece separately
- Check one piece and assume the rest are done
Show answer
Answer: C. Check each piece separately
Pieces cook at different speeds. Check each piece.
Question 8 of 25
Where should you insert a probe thermometer in a roast?
- Just under the surface
- Into the middle of the thickest part, away from bone
- Touching the bottom of the pan
- Touching the bone
Show answer
Answer: B. Into the middle of the thickest part, away from bone
Insert the thermometer through the thickest part to the middle, without touching bone.
Question 9 of 25
You just handled raw chicken and now need to slice tomatoes. What should you do first?
- Wipe your hands on a cloth
- Wash your hands and use clean, sanitized equipment
- Rinse your hands with water only
- Put on gloves without washing
Show answer
Answer: B. Wash your hands and use clean, sanitized equipment
Raw poultry carries germs. Wash hands and use clean, sanitized tools before handling ready-to-eat food.
Question 10 of 25
Under BC's Food Premises Regulation, who must the operator keep away from food?
- Anyone suspected of having or carrying a disease that can spread through food
- Anyone who has had a vaccine
- Anyone over 65
- Anyone with a cold sore on their lip only
Show answer
Answer: A. Anyone suspected of having or carrying a disease that can spread through food
The operator must not let a person suspected of having, or carrying, a disease that spreads through food touch food, equipment or utensils.
Question 11 of 25
What is the safe internal cooking temperature for shellfish and crustaceans, such as shrimp and lobster?
- 74°C
- 63°C
- 55°C
- 60°C
Show answer
Answer: A. 74°C
Health Canada lists 74°C for shellfish and crustaceans.
Question 12 of 25
In a food safety plan, what is a critical control point (CCP)?
- The cash register
- The busiest table
- The point where the delivery truck parks
- A step where control is needed to prevent or reduce a food safety hazard
Show answer
Answer: D. A step where control is needed to prevent or reduce a food safety hazard
Cooking, cooling and cold holding are common critical control points.
Question 13 of 25
What is the minimum time to rub your hands with soap when washing them?
- 20 seconds
- 5 seconds
- 2 seconds
- 2 minutes
Show answer
Answer: A. 20 seconds
Scrub all parts of your hands with soap for at least 20 seconds.
Question 14 of 25
How can you tell for sure that meat is cooked to a safe temperature?
- Cut it open and look
- Use a food thermometer
- Check that the juices run clear
- Check that the colour is brown
Show answer
Answer: B. Use a food thermometer
Colour and juices do not tell you if harmful germs are dead. Only a thermometer shows the internal temperature.
Question 15 of 25
What should you do right after thawing food in a microwave?
- Put it back in the freezer
- Store it in the fridge for two days
- Cook it right away
- Leave it on the counter until later
Show answer
Answer: C. Cook it right away
Microwave thawing can warm parts of the food, so cook it immediately.
Question 16 of 25
Under BC's Food Premises Regulation, what must written sanitation procedures say about pesticides?
- That pesticides must be kept in the fridge
- Nothing, pesticides are banned
- What pesticides are used and how they are stored
- That staff may use any spray they like
Show answer
Answer: C. What pesticides are used and how they are stored
Sanitation procedures must list any pesticides, their uses and their storage requirements.
Question 17 of 25
What is a food allergy?
- A reaction where the immune system treats a food protein as harmful
- Feeling full after eating
- Not liking the taste of a food
- Getting food poisoning from bacteria
Show answer
Answer: A. A reaction where the immune system treats a food protein as harmful
Allergic reactions can be mild or life-threatening. Even a small amount of an allergen can cause a reaction.
Question 18 of 25
What is the correct order for cleaning and sanitizing dishes by hand?
- Wash, towel-dry, sanitize, rinse
- Sanitize, wash, rinse, towel-dry
- Scrape, wash, rinse, sanitize, air-dry
- Rinse, sanitize, scrape, wash
Show answer
Answer: C. Scrape, wash, rinse, sanitize, air-dry
Scrape off food, wash in soapy water, rinse, sanitize, then let dishes air-dry.
Question 19 of 25
At what temperature must hot hazardous food be kept?
- 40°C or hotter
- 50°C or hotter
- 35°C or hotter
- 60°C or hotter
Show answer
Answer: D. 60°C or hotter
Hot hazardous food must be held at 60°C or more.
Question 20 of 25
What should you do with clams or mussels that do not open after cooking?
- Pry them open and serve them
- Serve them cold
- Cook them for one more minute and serve them
- Throw them away
Show answer
Answer: D. Throw them away
When cooking clams, mussels, oysters and scallops in their shells, discard any that do not open.
Question 21 of 25
What must food handlers wear under BC's Food Premises Regulation?
- A uniform with a name tag
- Rubber boots at all times
- Clean clothing and footwear
- A jacket in the kitchen
Show answer
Answer: C. Clean clothing and footwear
Employees must wear clean clothing and footwear and keep good personal hygiene.
Question 22 of 25
Under BC's Food Premises Regulation, where are employees banned from smoking?
- In their own car in the parking lot
- Where food is prepared, served or stored
- At home
- In a designated smoking area outside
Show answer
Answer: B. Where food is prepared, served or stored
Employees may not smoke where food is prepared, dispensed or stored.
Question 23 of 25
What internal temperature should leftovers reach when reheated?
- 74°C
- 60°C
- 63°C
- 50°C
Show answer
Answer: A. 74°C
Health Canada lists 74°C for leftovers.
Question 24 of 25
What is the safe internal cooking temperature for ground beef, such as burgers and meatballs?
- 71°C
- 63°C
- 60°C
- 55°C
Show answer
Answer: A. 71°C
Grinding mixes germs through the meat, so ground beef, veal and lamb must reach 71°C.
Question 25 of 25
When must you wash your hands?
- Only when a customer is watching
- Only after eating
- Only before going home
- After using the washroom
Show answer
Answer: D. After using the washroom
Wash after using the washroom, handling raw food, touching your face or hair, taking out garbage, eating, smoking and more.

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