Ontario Food Handler Certification Practice Test 2026: Test d’entraînement 2

1. Question 1 sur 25

   Can hand sanitizer replace handwashing in a kitchen?

   • AYes, it is better than soap
   • BNo, it does not replace washing with soap and water
   • CYes, if your hands look clean
   • DYes, after touching raw meat
   Voir la réponse

   Réponse: 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.

2. Question 2 sur 25

   A food handler has diarrhea and vomiting. What should happen?

   • AThey can work if they wear gloves
   • BThey should not work with food and should tell their supervisor
   • CThey can work at the cash register and also make sandwiches
   • DThey can work if they wash their hands more
   Voir la réponse

   Réponse: 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.

3. Question 3 sur 25

   What is a good way to cool a large pot of hot soup?

   • AWrap it in towels
   • BLeave it on the counter overnight
   • CCover it tightly and put it in the fridge in one pot
   • DDivide it into smaller, shallow containers
   Voir la réponse

   Réponse: D. Divide it into smaller, shallow containers

   Splitting large amounts into smaller portions helps food pass through the danger zone faster.

4. Question 4 sur 25

   What is foodborne illness, often called food poisoning?

   • AA reaction to the smell of cooking
   • BA burn from a hot stove
   • CAn illness caused by eating food or drinks that contain harmful germs, toxins or chemicals
   • DFeeling full after a large meal
   Voir la réponse

   Réponse: 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.

5. Question 5 sur 25

   Which of these is a ready-to-eat food?

   • AA green salad
   • BRaw chicken
   • CRaw ground beef
   • DRaw eggs in the shell
   Voir la réponse

   Réponse: 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.

6. Question 6 sur 25

   What should be done with a mechanical dishwasher?

   • AUse it only once a week
   • BKeep it in good working order
   • CTurn off the rinse cycle to save water
   • DUse it to store clean dishes
   Voir la réponse

   Réponse: B. Keep it in good working order

   A dishwasher must work properly to clean and sanitize dishes.

7. Question 7 sur 25

   Which is the safest way to thaw frozen meat?

   • AIn the sun
   • BOn the counter
   • CIn the refrigerator
   • DIn a sink of warm water
   Voir la réponse

   Réponse: C. In the refrigerator

   Thawing in the fridge keeps food at 4°C or colder the whole time.

8. Question 8 sur 25

   What is the safe internal cooking temperature for fish?

   • A60°C
   • B50°C
   • C70°C
   • D55°C
   Voir la réponse

   Réponse: C. 70°C

   Fish must reach 70°C.

9. Question 9 sur 25

   How should stored food be protected?

   • ACovered, labelled and stored off the floor
   • BStored in open boxes near chemicals
   • CUncovered so it stays fresh
   • DStored on the floor of the walk-in
   Voir la réponse

   Réponse: A. Covered, labelled and stored off the floor

   Covering and labelling food and keeping it off the floor protects it from contamination.

10. Question 10 sur 25

    A beef steak is cooked to medium-rare. What internal temperature must it reach?

    • A58°C
    • B50°C
    • C63°C
    • D55°C
    Voir la réponse

    Réponse: C. 63°C

    Beef, veal and lamb steaks and roasts are safe at 63°C for medium-rare.

11. Question 11 sur 25

    Which people are most at risk of serious foodborne illness?

    • APeople who eat out once a week
    • BYoung children, older adults, pregnant people and people with weak immune systems
    • CHealthy adults who exercise
    • DChefs and cooks
    Voir la réponse

    Réponse: 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.

12. Question 12 sur 25

    When should single-use gloves be changed?

    • AOnce a day
    • BOnly when you go on a break
    • CNever
    • DWhen they are torn or dirty, or when you change tasks
    Voir la réponse

    Réponse: 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.

13. Question 13 sur 25

    Which virus spreads very easily from sick food handlers and causes vomiting and diarrhea?

    • AMeasles
    • BInfluenza
    • CNorovirus
    • DChickenpox
    Voir la réponse

    Réponse: C. Norovirus

    Norovirus spreads quickly through hands and surfaces. Sick workers must stay away from food.

14. Question 14 sur 25

    Which practice prevents cross-contamination?

    • AStoring raw chicken above salad
    • BUsing one knife for everything to save time
    • CUsing separate cutting boards for raw meat and ready-to-eat food
    • DWiping boards with the same cloth all day
    Voir la réponse

    Réponse: 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.

15. Question 15 sur 25

    Which of these is an example of a chemical hazard in food?

    • AA fishbone in a fillet
    • BBacteria in raw chicken juice
    • CPest spray that drifts onto open food
    • DA stone in a bag of lentils
    Voir la réponse

    Réponse: C. Pest spray that drifts onto open food

    Chemicals such as pesticides and cleaners can poison food. Store them separately from food.

16. Question 16 sur 25

    Under Ontario rules, who should not handle food?

    • AEmployees who are ill or have cuts, boils or sores on their hands
    • BEmployees who are tired
    • CEmployees who just started their shift
    • DEmployees who wear glasses
    Voir la réponse

    Réponse: 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.

17. Question 17 sur 25

    A food handler has a cut on a finger. What should they do?

    • ACover it with a clean bandage and a glove
    • BPut a paper towel over it
    • CLeave it open to heal
    • DKeep working and wash it later
    Voir la réponse

    Réponse: A. Cover it with a clean bandage and a glove

    Cuts can carry germs such as Staphylococcus aureus. Cover them and wear a glove.

18. Question 18 sur 25

    Which step helps keep an allergen out of a dish?

    • AWash hands and use clean, sanitized utensils and surfaces
    • BUse the same tongs for all dishes
    • CUse a cloth to wipe the knife between dishes
    • DFry everything in the same oil
    Voir la réponse

    Réponse: 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.

19. Question 19 sur 25

    Why is raw fish stored above raw poultry in the fridge?

    • AFish is lighter
    • BFish smells less
    • CPoultry must be frozen
    • DFish needs a lower cooking temperature than poultry
    Voir la réponse

    Réponse: 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.

20. Question 20 sur 25

    Under BC's Food Premises Regulation, what must an operator's written sanitation procedures include?

    • ACustomer reviews
    • BStaff phone numbers
    • CCleaning and sanitizing steps and the cleaning agents and their concentrations
    • DThe menu prices
    Voir la réponse

    Réponse: 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.

21. Question 21 sur 25

    What internal temperature must a whole game bird, such as a duck or pheasant, reach?

    • A71°C
    • B82°C
    • C63°C
    • D60°C
    Voir la réponse

    Réponse: B. 82°C

    Like a whole chicken or turkey, a whole game bird must reach 82°C.

22. Question 22 sur 25

    Why should sanitizer be mixed exactly as the label says?

    • AWeaker is safer for food
    • BThe label is only a suggestion
    • CToo weak will not kill germs, and too strong can be harmful
    • DStronger is always better
    Voir la réponse

    Réponse: C. Too weak will not kill germs, and too strong can be harmful

    Follow the label for the right concentration and contact time.

23. Question 23 sur 25

    Why should food be stored in covered containers?

    • ATo make it heavier
    • BTo protect it from pests and contamination
    • CTo help it ripen
    • DTo keep it warm
    Voir la réponse

    Réponse: B. To protect it from pests and contamination

    Covering stored food keeps pests and dirt out.

24. Question 24 sur 25

    What is the safe internal cooking temperature for a whole chicken or turkey?

    • A63°C
    • B82°C
    • C71°C
    • D74°C
    Voir la réponse

    Réponse: B. 82°C

    A whole bird must reach 82°C. Pieces and ground poultry need 74°C.

25. Question 25 sur 25

    A salad in a display cooler reads 9°C. What should you do?

    • ATell your supervisor, because it is above 4°C and in the danger zone
    • BNothing, 9°C is cold enough
    • CAdd more dressing
    • DHeat it to 60°C
    Voir la réponse

    Réponse: 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.

Clavier : 1–4 pour répondre, Entrée pour la question suivante.

L’examen réel : 70% or higher (for example, Middlesex-London Health Unit)