Ontario Food Handler Certification Practice Test 2026: Test de práctica 2

Test de práctica 2 de 5 de Ontario Food Handler Certification Practice Test: 25 preguntas más con respuestas y explicaciones.

Seguridad alimentaria
Ontario
114 preguntas
Revisado el 10 de octubre de 2026

Pregunta 1 de 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
Ver respuesta
Respuesta: 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.
Pregunta 2 de 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
Ver respuesta
Respuesta: 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.
Pregunta 3 de 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
Ver respuesta
Respuesta: D. Divide it into smaller, shallow containers
Splitting large amounts into smaller portions helps food pass through the danger zone faster.
Pregunta 4 de 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
Ver respuesta
Respuesta: 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.
Pregunta 5 de 25
Which of these is a ready-to-eat food?
- A green salad
- Raw chicken
- Raw ground beef
- Raw eggs in the shell
Ver respuesta
Respuesta: 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.
Pregunta 6 de 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
Ver respuesta
Respuesta: B. Keep it in good working order
A dishwasher must work properly to clean and sanitize dishes.
Pregunta 7 de 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
Ver respuesta
Respuesta: C. In the refrigerator
Thawing in the fridge keeps food at 4°C or colder the whole time.
Pregunta 8 de 25
What is the safe internal cooking temperature for fish?
- 60°C
- 50°C
- 70°C
- 55°C
Ver respuesta
Respuesta: C. 70°C
Fish must reach 70°C.
Pregunta 9 de 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
Ver respuesta
Respuesta: A. Covered, labelled and stored off the floor
Covering and labelling food and keeping it off the floor protects it from contamination.
Pregunta 10 de 25
A beef steak is cooked to medium-rare. What internal temperature must it reach?
- 58°C
- 50°C
- 63°C
- 55°C
Ver respuesta
Respuesta: C. 63°C
Beef, veal and lamb steaks and roasts are safe at 63°C for medium-rare.
Pregunta 11 de 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
Ver respuesta
Respuesta: 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.
Pregunta 12 de 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
Ver respuesta
Respuesta: 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.
Pregunta 13 de 25
Which virus spreads very easily from sick food handlers and causes vomiting and diarrhea?
- Measles
- Influenza
- Norovirus
- Chickenpox
Ver respuesta
Respuesta: C. Norovirus
Norovirus spreads quickly through hands and surfaces. Sick workers must stay away from food.
Pregunta 14 de 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
Ver respuesta
Respuesta: 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.
Pregunta 15 de 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
Ver respuesta
Respuesta: C. Pest spray that drifts onto open food
Chemicals such as pesticides and cleaners can poison food. Store them separately from food.
Pregunta 16 de 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
Ver respuesta
Respuesta: 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.
Pregunta 17 de 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
Ver respuesta
Respuesta: A. Cover it with a clean bandage and a glove
Cuts can carry germs such as Staphylococcus aureus. Cover them and wear a glove.
Pregunta 18 de 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
Ver respuesta
Respuesta: 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.
Pregunta 19 de 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
Ver respuesta
Respuesta: 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.
Pregunta 20 de 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
Ver respuesta
Respuesta: 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.
Pregunta 21 de 25
What internal temperature must a whole game bird, such as a duck or pheasant, reach?
- 71°C
- 82°C
- 63°C
- 60°C
Ver respuesta
Respuesta: B. 82°C
Like a whole chicken or turkey, a whole game bird must reach 82°C.
Pregunta 22 de 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
Ver respuesta
Respuesta: C. Too weak will not kill germs, and too strong can be harmful
Follow the label for the right concentration and contact time.
Pregunta 23 de 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
Ver respuesta
Respuesta: B. To protect it from pests and contamination
Covering stored food keeps pests and dirt out.
Pregunta 24 de 25
What is the safe internal cooking temperature for a whole chicken or turkey?
- 63°C
- 82°C
- 71°C
- 74°C
Ver respuesta
Respuesta: B. 82°C
A whole bird must reach 82°C. Pieces and ground poultry need 74°C.
Pregunta 25 de 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
Ver respuesta
Respuesta: 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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