Ontario Food Handler Certification Practice Test 2026: Test de práctica 3

1. Pregunta 1 de 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
   Ver respuesta

   Respuesta: 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. Pregunta 2 de 25

   What do most harmful bacteria need to grow?

   • ASalt and sugar only
   • BFood, moisture, warmth and time
   • CFreezing temperatures
   • DSunlight and dry air
   Ver respuesta

   Respuesta: B. Food, moisture, warmth and time

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

3. Pregunta 3 de 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
   Ver respuesta

   Respuesta: 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. Pregunta 4 de 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
   Ver respuesta

   Respuesta: 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. Pregunta 5 de 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
   Ver respuesta

   Respuesta: B. 4°C or colder

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

6. Pregunta 6 de 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
   Ver respuesta

   Respuesta: 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. Pregunta 7 de 25

   Undercooked ground beef is often linked to which germ?

   • AMould
   • BHepatitis A
   • CE. coli O157:H7
   • DBacillus cereus
   Ver respuesta

   Respuesta: C. E. coli O157:H7

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

8. Pregunta 8 de 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
   Ver respuesta

   Respuesta: 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. Pregunta 9 de 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
   Ver respuesta

   Respuesta: 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. Pregunta 10 de 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
    Ver respuesta

    Respuesta: B. Biological, chemical and physical

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

11. Pregunta 11 de 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
    Ver respuesta

    Respuesta: C. 74°C

    Egg dishes must reach 74°C.

12. Pregunta 12 de 25

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

    • AReady-to-eat food
    • BRaw poultry
    • CRaw fish
    • DRaw meat
    Ver respuesta

    Respuesta: A. Ready-to-eat food

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

13. Pregunta 13 de 25

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

    • AMarker 3
    • BMarker 1
    • CMarker 4
    • DMarker 2
    Ver respuesta

    Respuesta: D. Marker 2

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

14. Pregunta 14 de 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
    Ver respuesta

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

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

15. Pregunta 15 de 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
    Ver respuesta

    Respuesta: B. Use test strips

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

16. Pregunta 16 de 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
    Ver respuesta

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

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

17. Pregunta 17 de 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
    Ver respuesta

    Respuesta: D. Screens on windows and sealed gaps

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

18. Pregunta 18 de 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
    Ver respuesta

    Respuesta: B. Use older stock before newer stock

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

19. Pregunta 19 de 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
    Ver respuesta

    Respuesta: 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. Pregunta 20 de 25

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

    • A63°C
    • B74°C
    • C71°C
    • D60°C
    Ver respuesta

    Respuesta: B. 74°C

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

21. Pregunta 21 de 25

    Which is a sign of a pest problem?

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

    Respuesta: A. Droppings or gnawed packages

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

22. Pregunta 22 de 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
    Ver respuesta

    Respuesta: 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. Pregunta 23 de 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
    Ver respuesta

    Respuesta: 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. Pregunta 24 de 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
    Ver respuesta

    Respuesta: B. Under cold running water

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

25. Pregunta 25 de 25

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

    • ABacillus cereus
    • BListeria
    • CHepatitis A
    • DTrichinella
    Ver respuesta

    Respuesta: 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.

Teclado: 1–4 para responder, Intro para la siguiente pregunta.

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