Ontario Food Handler Certification Practice Test 2026: Test d’entraînement 5

1. Question 1 sur 25

   Why do food premises keep temperature logs?

   • ATo track staff hours
   • BTo record customer orders
   • CTo show that temperatures are checked and kept safe
   • DTo keep the menu up to date
   Voir la réponse

   Réponse: C. To show that temperatures are checked and kept safe

   Logs show that critical limits such as cold and hot holding temperatures are being checked.

2. Question 2 sur 25

   In this cutting board diagram, what does marker 3 show?

   • ANothing from the raw chicken board should reach the salad
   • BThe salad must go on the red board
   • COne knife is enough for both boards
   • DThe chicken should be cut after the salad
   Voir la réponse

   Réponse: A. Nothing from the raw chicken board should reach the salad

   Marker 3 is a crossed-out arrow: raw chicken, its juices and its knife must never touch ready-to-eat food.

3. Question 3 sur 25

   A customer says they are allergic to sesame. You are not sure if a dish has sesame. What should you do?

   • ASay it is probably fine
   • BTell them to pick it out
   • CGuess based on the colour
   • DCheck with the chef or the ingredient labels before answering
   Voir la réponse

   Réponse: D. Check with the chef or the ingredient labels before answering

   Never guess. Check the recipe and labels, and tell the kitchen about the allergy.

4. Question 4 sur 25

   A customer has swelling and trouble breathing after eating. What should you do first?

   • ATell them to go home
   • BOffer a different dish
   • CGive them water and wait
   • DCall 911
   Voir la réponse

   Réponse: D. Call 911

   Anaphylaxis is a medical emergency. Call 911 right away.

5. Question 5 sur 25

   What internal temperature must frozen raw breaded chicken nuggets or strips reach?

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

   Réponse: B. 74°C

   These products are raw inside. Cook them to 74°C, even if they look browned.

6. Question 6 sur 25

   Why should food handlers keep their fingernails short and clean?

   • AIt is only about looks
   • BShort nails help you type orders
   • CGerms and dirt can collect under long nails
   • DLong nails make knives slip
   Voir la réponse

   Réponse: C. Germs and dirt can collect under long nails

   Dirt and germs can hide under long nails and are hard to wash away.

7. Question 7 sur 25

   You are checking several chicken pieces on a tray. What should you do?

   • ACheck the tray instead of the chicken
   • BCheck only the smallest piece
   • CCheck each piece separately
   • DCheck one piece and assume the rest are done
   Voir la réponse

   Réponse: C. Check each piece separately

   Pieces cook at different speeds. Check each piece.

8. Question 8 sur 25

   Where should you insert a probe thermometer in a roast?

   • AJust under the surface
   • BInto the middle of the thickest part, away from bone
   • CTouching the bottom of the pan
   • DTouching the bone
   Voir la réponse

   Réponse: B. Into the middle of the thickest part, away from bone

   Insert the thermometer through the thickest part to the middle, without touching bone.

9. Question 9 sur 25

   You just handled raw chicken and now need to slice tomatoes. What should you do first?

   • AWipe your hands on a cloth
   • BWash your hands and use clean, sanitized equipment
   • CRinse your hands with water only
   • DPut on gloves without washing
   Voir la réponse

   Réponse: B. Wash your hands and use clean, sanitized equipment

   Raw poultry carries germs. Wash hands and use clean, sanitized tools before handling ready-to-eat food.

10. Question 10 sur 25

    Under BC's Food Premises Regulation, who must the operator keep away from food?

    • AAnyone suspected of having or carrying a disease that can spread through food
    • BAnyone who has had a vaccine
    • CAnyone over 65
    • DAnyone with a cold sore on their lip only
    Voir la réponse

    Réponse: A. Anyone suspected of having or carrying a disease that can spread through food

    The operator must not let a person suspected of having, or carrying, a disease that spreads through food touch food, equipment or utensils.

11. Question 11 sur 25

    What is the safe internal cooking temperature for shellfish and crustaceans, such as shrimp and lobster?

    • A74°C
    • B63°C
    • C55°C
    • D60°C
    Voir la réponse

    Réponse: A. 74°C

    Health Canada lists 74°C for shellfish and crustaceans.

12. Question 12 sur 25

    In a food safety plan, what is a critical control point (CCP)?

    • AThe cash register
    • BThe busiest table
    • CThe point where the delivery truck parks
    • DA step where control is needed to prevent or reduce a food safety hazard
    Voir la réponse

    Réponse: D. A step where control is needed to prevent or reduce a food safety hazard

    Cooking, cooling and cold holding are common critical control points.

13. Question 13 sur 25

    What is the minimum time to rub your hands with soap when washing them?

    • A20 seconds
    • B5 seconds
    • C2 seconds
    • D2 minutes
    Voir la réponse

    Réponse: A. 20 seconds

    Scrub all parts of your hands with soap for at least 20 seconds.

14. Question 14 sur 25

    How can you tell for sure that meat is cooked to a safe temperature?

    • ACut it open and look
    • BUse a food thermometer
    • CCheck that the juices run clear
    • DCheck that the colour is brown
    Voir la réponse

    Réponse: B. Use a food thermometer

    Colour and juices do not tell you if harmful germs are dead. Only a thermometer shows the internal temperature.

15. Question 15 sur 25

    What should you do right after thawing food in a microwave?

    • APut it back in the freezer
    • BStore it in the fridge for two days
    • CCook it right away
    • DLeave it on the counter until later
    Voir la réponse

    Réponse: C. Cook it right away

    Microwave thawing can warm parts of the food, so cook it immediately.

16. Question 16 sur 25

    Under BC's Food Premises Regulation, what must written sanitation procedures say about pesticides?

    • AThat pesticides must be kept in the fridge
    • BNothing, pesticides are banned
    • CWhat pesticides are used and how they are stored
    • DThat staff may use any spray they like
    Voir la réponse

    Réponse: C. What pesticides are used and how they are stored

    Sanitation procedures must list any pesticides, their uses and their storage requirements.

17. Question 17 sur 25

    What is a food allergy?

    • AA reaction where the immune system treats a food protein as harmful
    • BFeeling full after eating
    • CNot liking the taste of a food
    • DGetting food poisoning from bacteria
    Voir la réponse

    Réponse: A. A reaction where the immune system treats a food protein as harmful

    Allergic reactions can be mild or life-threatening. Even a small amount of an allergen can cause a reaction.

18. Question 18 sur 25

    What is the correct order for cleaning and sanitizing dishes by hand?

    • AWash, towel-dry, sanitize, rinse
    • BSanitize, wash, rinse, towel-dry
    • CScrape, wash, rinse, sanitize, air-dry
    • DRinse, sanitize, scrape, wash
    Voir la réponse

    Réponse: C. Scrape, wash, rinse, sanitize, air-dry

    Scrape off food, wash in soapy water, rinse, sanitize, then let dishes air-dry.

19. Question 19 sur 25

    At what temperature must hot hazardous food be kept?

    • A40°C or hotter
    • B50°C or hotter
    • C35°C or hotter
    • D60°C or hotter
    Voir la réponse

    Réponse: D. 60°C or hotter

    Hot hazardous food must be held at 60°C or more.

20. Question 20 sur 25

    What should you do with clams or mussels that do not open after cooking?

    • APry them open and serve them
    • BServe them cold
    • CCook them for one more minute and serve them
    • DThrow them away
    Voir la réponse

    Réponse: D. Throw them away

    When cooking clams, mussels, oysters and scallops in their shells, discard any that do not open.

21. Question 21 sur 25

    What must food handlers wear under BC's Food Premises Regulation?

    • AA uniform with a name tag
    • BRubber boots at all times
    • CClean clothing and footwear
    • DA jacket in the kitchen
    Voir la réponse

    Réponse: C. Clean clothing and footwear

    Employees must wear clean clothing and footwear and keep good personal hygiene.

22. Question 22 sur 25

    Under BC's Food Premises Regulation, where are employees banned from smoking?

    • AIn their own car in the parking lot
    • BWhere food is prepared, served or stored
    • CAt home
    • DIn a designated smoking area outside
    Voir la réponse

    Réponse: B. Where food is prepared, served or stored

    Employees may not smoke where food is prepared, dispensed or stored.

23. Question 23 sur 25

    What internal temperature should leftovers reach when reheated?

    • A74°C
    • B60°C
    • C63°C
    • D50°C
    Voir la réponse

    Réponse: A. 74°C

    Health Canada lists 74°C for leftovers.

24. Question 24 sur 25

    What is the safe internal cooking temperature for ground beef, such as burgers and meatballs?

    • A71°C
    • B63°C
    • C60°C
    • D55°C
    Voir la réponse

    Réponse: A. 71°C

    Grinding mixes germs through the meat, so ground beef, veal and lamb must reach 71°C.

25. Question 25 sur 25

    When must you wash your hands?

    • AOnly when a customer is watching
    • BOnly after eating
    • COnly before going home
    • DAfter using the washroom
    Voir la réponse

    Réponse: D. After using the washroom

    Wash after using the washroom, handling raw food, touching your face or hair, taking out garbage, eating, smoking and more.

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

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