Ontario Food Handler Certification Practice Test 2026: Test próbny 4

1. Pytanie 1 z 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
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   Odpowiedź: C. −18°C or colder

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

2. Pytanie 2 z 25

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

   • ABread rolls
   • BWhole uncut potatoes
   • CMelon
   • DDry beans
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   Odpowiedź: C. Melon

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

3. Pytanie 3 z 25

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

   • AListeria
   • BCampylobacter
   • CHepatitis A virus
   • DNorovirus
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   Odpowiedź: 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. Pytanie 4 z 25

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

   • A63°C
   • B55°C
   • C60°C
   • D71°C
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   Odpowiedź: D. 71°C

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

5. Pytanie 5 z 25

   Which item should be removed before handling food?

   • AA hair net
   • BA clean apron
   • CA bracelet
   • DA glove
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   Odpowiedź: C. A bracelet

   Jewellery can carry germs and can fall into food.

6. Pytanie 6 z 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
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   Odpowiedź: D. On the bottom shelf

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

7. Pytanie 7 z 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
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   Odpowiedź: 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. Pytanie 8 z 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
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   Odpowiedź: C. Air-dry

   Towels can put germs back on clean dishes.

9. Pytanie 9 z 25

   Which food is a hazardous (potentially hazardous) food?

   • ACrackers
   • BSugar
   • CCooked chicken
   • DDry pasta
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   Odpowiedź: C. Cooked chicken

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

10. Pytanie 10 z 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
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    Odpowiedź: C. To keep hair from falling into food

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

11. Pytanie 11 z 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
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    Odpowiedź: B. Markers 2 and 3

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

12. Pytanie 12 z 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
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    Odpowiedź: D. At a handwashing sink

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

13. Pytanie 13 z 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
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    Odpowiedź: D. They may still be spreading germs such as norovirus

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

14. Pytanie 14 z 25

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

    • A58°C
    • B50°C
    • C55°C
    • D63°C
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    Odpowiedź: D. 63°C

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

15. Pytanie 15 z 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
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    Odpowiedź: B. Within 1°C

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

16. Pytanie 16 z 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
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    Odpowiedź: 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. Pytanie 17 z 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
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    Odpowiedź: 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. Pytanie 18 z 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
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    Odpowiedź: 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. Pytanie 19 z 25

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

    • A55°C
    • B74°C
    • C60°C
    • D63°C
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    Odpowiedź: B. 74°C

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

20. Pytanie 20 z 25

    What internal temperature must hot dogs reach when cooked?

    • A63°C
    • B55°C
    • C60°C
    • D74°C
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    Odpowiedź: D. 74°C

    Health Canada lists 74°C for hot dogs.

21. Pytanie 21 z 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
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    Odpowiedź: 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. Pytanie 22 z 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
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    Odpowiedź: 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. Pytanie 23 z 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
    Pokaż odpowiedź

    Odpowiedź: C. 74°C

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

24. Pytanie 24 z 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
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    Odpowiedź: D. A tight cover traps heat and slows cooling

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

25. Pytanie 25 z 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
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    Odpowiedź: A. Clean it

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

Klawiatura: 1–4, aby odpowiedzieć, Enter – następne pytanie.

Prawdziwy egzamin: 70% or higher (for example, Middlesex-London Health Unit)