Ontario Food Handler Certification Practice Test 2026: Test d’entraînement 3

1. Question 1 sur 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
   Voir la réponse

   Réponse: 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 sur 25

   What do most harmful bacteria need to grow?

   • ASalt and sugar only
   • BFood, moisture, warmth and time
   • CFreezing temperatures
   • DSunlight and dry air
   Voir la réponse

   Réponse: 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 sur 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
   Voir la réponse

   Réponse: 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 sur 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
   Voir la réponse

   Réponse: 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 sur 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
   Voir la réponse

   Réponse: 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 sur 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
   Voir la réponse

   Réponse: 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 sur 25

   Undercooked ground beef is often linked to which germ?

   • AMould
   • BHepatitis A
   • CE. coli O157:H7
   • DBacillus cereus
   Voir la réponse

   Réponse: 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 sur 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
   Voir la réponse

   Réponse: 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 sur 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
   Voir la réponse

   Réponse: 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 sur 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
    Voir la réponse

    Réponse: B. Biological, chemical and physical

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

11. Question 11 sur 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
    Voir la réponse

    Réponse: C. 74°C

    Egg dishes must reach 74°C.

12. Question 12 sur 25

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

    • AReady-to-eat food
    • BRaw poultry
    • CRaw fish
    • DRaw meat
    Voir la réponse

    Réponse: A. Ready-to-eat food

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

13. Question 13 sur 25

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

    • AMarker 3
    • BMarker 1
    • CMarker 4
    • DMarker 2
    Voir la réponse

    Réponse: D. Marker 2

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

14. Question 14 sur 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
    Voir la réponse

    Réponse: 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 sur 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
    Voir la réponse

    Réponse: B. Use test strips

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

16. Question 16 sur 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
    Voir la réponse

    Réponse: 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 sur 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
    Voir la réponse

    Réponse: D. Screens on windows and sealed gaps

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

18. Question 18 sur 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
    Voir la réponse

    Réponse: B. Use older stock before newer stock

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

19. Question 19 sur 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
    Voir la réponse

    Réponse: 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 sur 25

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

    • A63°C
    • B74°C
    • C71°C
    • D60°C
    Voir la réponse

    Réponse: B. 74°C

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

21. Question 21 sur 25

    Which is a sign of a pest problem?

    • ADroppings or gnawed packages
    • BFull soap dispensers
    • CCold food at 3°C
    • DClean, dry floors
    Voir la réponse

    Réponse: A. Droppings or gnawed packages

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

22. Question 22 sur 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
    Voir la réponse

    Réponse: 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 sur 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
    Voir la réponse

    Réponse: 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 sur 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
    Voir la réponse

    Réponse: 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 sur 25

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

    • ABacillus cereus
    • BListeria
    • CHepatitis A
    • DTrichinella
    Voir la réponse

    Réponse: 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.

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

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