Ontario Food Handler Certification Practice Test 2026: Test d’entraînement 4

1. Question 1 sur 25

   At what temperature must frozen food be stored?

   • A4°C or colder
   • B0°C or colder
   • C−18°C or colder
   • D−5°C or colder
   Voir la réponse

   Réponse: C. −18°C or colder

   Frozen food must be stored, displayed and transported at −18°C or colder.

2. Question 2 sur 25

   Which food is a hazardous food that must be kept cold once cut?

   • ABread rolls
   • BWhole uncut potatoes
   • CMelon
   • DDry beans
   Voir la réponse

   Réponse: C. Melon

   Cut melon has moist flesh where germs can grow, so it must be kept at 4°C or colder.

3. Question 3 sur 25

   Which germ is known for being able to grow at refrigerator temperatures?

   • AListeria
   • BCampylobacter
   • CHepatitis A virus
   • DNorovirus
   Voir la réponse

   Réponse: A. Listeria

   Listeria can grow slowly even in the fridge, which is why ready-to-eat foods like deli meats must be stored and used carefully.

4. Question 4 sur 25

   What is the safe internal cooking temperature for pork, including chops and ground pork?

   • A63°C
   • B55°C
   • C60°C
   • D71°C
   Voir la réponse

   Réponse: D. 71°C

   Health Canada lists 71°C for pork pieces, whole cuts and ground pork.

5. Question 5 sur 25

   Which item should be removed before handling food?

   • AA hair net
   • BA clean apron
   • CA bracelet
   • DA glove
   Voir la réponse

   Réponse: C. A bracelet

   Jewellery can carry germs and can fall into food.

6. Question 6 sur 25

   Where should raw poultry be stored in a refrigerator?

   • AOn the top shelf
   • BAbove the cooked food
   • CBeside the salads
   • DOn the bottom shelf
   Voir la réponse

   Réponse: D. On the bottom shelf

   Raw poultry goes at the bottom so its juices cannot drip onto other foods.

7. Question 7 sur 25

   Why must cutting boards be cleaned and sanitized after use with raw meat?

   • ATo remove germs before the board is used for other food
   • BTo make the board look new
   • CTo stop it from warping
   • DTo make it smell better
   Voir la réponse

   Réponse: A. To remove germs before the board is used for other food

   Germs from raw meat stay on the board until it is cleaned and sanitized.

8. Question 8 sur 25

   How should dishes and utensils dry after sanitizing?

   • AWith your apron
   • BWith a paper towel from the floor
   • CAir-dry
   • DWith a cloth towel
   Voir la réponse

   Réponse: C. Air-dry

   Towels can put germs back on clean dishes.

9. Question 9 sur 25

   Which food is a hazardous (potentially hazardous) food?

   • ACrackers
   • BSugar
   • CCooked chicken
   • DDry pasta
   Voir la réponse

   Réponse: C. Cooked chicken

   Hazardous foods, such as meat, poultry, fish, eggs, dairy and cooked rice, support fast germ growth and need temperature control.

10. Question 10 sur 25

    Why should food handlers wear a hair net or hat?

    • ATo keep their head warm
    • BTo look more professional only
    • CTo keep hair from falling into food
    • DTo protect hair from grease
    Voir la réponse

    Réponse: C. To keep hair from falling into food

    Food handlers must take adequate measures to keep hair from contaminating food.

11. Question 11 sur 25

    In this diagram, which two markers show things the probe must stay away from?

    • AMarkers 1 and 4
    • BMarkers 2 and 3
    • CMarkers 3 and 4
    • DMarkers 1 and 2
    Voir la réponse

    Réponse: B. Markers 2 and 3

    Marker 2 is the bone and marker 3 is the tray. Touching either gives a false reading.

12. Question 12 sur 25

    Where should you wash your hands at work?

    • AIn the dishwashing sink
    • BIn the mop sink
    • CIn the food preparation sink
    • DAt a handwashing sink
    Voir la réponse

    Réponse: D. At a handwashing sink

    Use only sinks meant for handwashing, which must be supplied and easy to reach.

13. Question 13 sur 25

    A worker feels fine but just had vomiting last night. Why must they stay away from food?

    • ATheir uniform might be dirty
    • BThey might be too tired to work
    • CIt is only a rule for managers
    • DThey may still be spreading germs such as norovirus
    Voir la réponse

    Réponse: D. They may still be spreading germs such as norovirus

    People can spread germs like norovirus even after they start to feel better.

14. Question 14 sur 25

    What is the safe internal cooking temperature for mechanically tenderized beef?

    • A58°C
    • B50°C
    • C55°C
    • D63°C
    Voir la réponse

    Réponse: D. 63°C

    Health Canada lists 63°C for mechanically tenderized beef and veal.

15. Question 15 sur 25

    How accurate must the thermometers in refrigerators and hot holding units be under BC's Food Premises Regulation?

    • AAccuracy does not matter
    • BWithin 1°C
    • CWithin 5°C
    • DWithin 10°C
    Voir la réponse

    Réponse: B. Within 1°C

    Refrigeration and hot holding equipment must have a thermometer accurate to within 1°C.

16. Question 16 sur 25

    How should you check the temperature of a hamburger patty?

    • APress the patty and check the juice
    • BInsert the thermometer through the side of the patty
    • CLay the thermometer on top of the patty
    • DTouch the grill beside the patty
    Voir la réponse

    Réponse: B. Insert the thermometer through the side of the patty

    Health Canada advises inserting the thermometer through the side of a burger to reach the centre.

17. Question 17 sur 25

    Should hot food be cooled at room temperature on the counter?

    • AYes, until it reaches room temperature
    • BYes, for up to 8 hours
    • CNo, it should be cooled quickly in the fridge or with an ice bath
    • DYes, if it is covered
    Voir la réponse

    Réponse: C. No, it should be cooled quickly in the fridge or with an ice bath

    Cooling food on the counter keeps it in the danger zone too long.

18. Question 18 sur 25

    In this handwashing diagram, what is the last step?

    • ARinse your hands
    • BTurn off the tap with the paper towel
    • CAdd soap
    • DWet your hands
    Voir la réponse

    Réponse: B. Turn off the tap with the paper towel

    Using the paper towel to turn off the tap stops clean hands from touching a dirty handle.

19. Question 19 sur 25

    What internal temperature must ground game meat, such as ground venison, reach?

    • A55°C
    • B74°C
    • C60°C
    • D63°C
    Voir la réponse

    Réponse: B. 74°C

    Health Canada lists 74°C for ground game meat, mixtures and sausage.

20. Question 20 sur 25

    What internal temperature must hot dogs reach when cooked?

    • A63°C
    • B55°C
    • C60°C
    • D74°C
    Voir la réponse

    Réponse: D. 74°C

    Health Canada lists 74°C for hot dogs.

21. Question 21 sur 25

    Who should a food handler tell when they feel sick?

    • ATheir supervisor or the person in charge
    • BNo one
    • CA customer
    • DA delivery driver
    Voir la réponse

    Réponse: A. Their supervisor or the person in charge

    The person in charge needs to know so they can keep sick workers away from food.

22. Question 22 sur 25

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

    • ANorovirus on a doorknob
    • BDegreaser on a cutting board
    • CListeria on deli meat
    • DA piece of a plastic glove in a sandwich
    Voir la réponse

    Réponse: D. A piece of a plastic glove in a sandwich

    Physical hazards are objects such as glass, metal, plastic, bandages or hair that end up in food.

23. Question 23 sur 25

    What is the safe internal cooking temperature for poultry pieces, such as chicken breasts or legs?

    • A71°C
    • B60°C
    • C74°C
    • D63°C
    Voir la réponse

    Réponse: C. 74°C

    Health Canada lists 74°C for poultry pieces and ground poultry.

24. Question 24 sur 25

    Why should food not be tightly covered while it cools?

    • ACovers make food freeze
    • BCovers add bacteria
    • CCovers make food dry
    • DA tight cover traps heat and slows cooling
    Voir la réponse

    Réponse: D. A tight cover traps heat and slows cooling

    Leave food loosely covered or uncovered until it is cold, then cover it.

25. Question 25 sur 25

    What should you do with a food thermometer before each use?

    • AClean it
    • BNothing
    • CPut it in the freezer
    • DWipe it on your apron
    Voir la réponse

    Réponse: A. Clean it

    Clean the thermometer before each use, and between raw and cooked foods, to prevent cross-contamination.

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

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