Ontario Food Handler Certification Practice Test 2026: Test próbny 5

1. Pytanie 1 z 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
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   Odpowiedź: 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. Pytanie 2 z 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
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   Odpowiedź: 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. Pytanie 3 z 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
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   Odpowiedź: 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. Pytanie 4 z 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
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   Odpowiedź: D. Call 911

   Anaphylaxis is a medical emergency. Call 911 right away.

5. Pytanie 5 z 25

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

   • A63°C
   • B74°C
   • C71°C
   • D60°C
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   Odpowiedź: B. 74°C

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

6. Pytanie 6 z 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
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   Odpowiedź: C. Germs and dirt can collect under long nails

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

7. Pytanie 7 z 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
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   Odpowiedź: C. Check each piece separately

   Pieces cook at different speeds. Check each piece.

8. Pytanie 8 z 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
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   Odpowiedź: 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. Pytanie 9 z 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
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   Odpowiedź: 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. Pytanie 10 z 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
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    Odpowiedź: 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. Pytanie 11 z 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
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    Odpowiedź: A. 74°C

    Health Canada lists 74°C for shellfish and crustaceans.

12. Pytanie 12 z 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
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    Odpowiedź: 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. Pytanie 13 z 25

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

    • A20 seconds
    • B5 seconds
    • C2 seconds
    • D2 minutes
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    Odpowiedź: A. 20 seconds

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

14. Pytanie 14 z 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
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    Odpowiedź: 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. Pytanie 15 z 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
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    Odpowiedź: C. Cook it right away

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

16. Pytanie 16 z 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
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    Odpowiedź: C. What pesticides are used and how they are stored

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

17. Pytanie 17 z 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
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    Odpowiedź: 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. Pytanie 18 z 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
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    Odpowiedź: C. Scrape, wash, rinse, sanitize, air-dry

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

19. Pytanie 19 z 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
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    Odpowiedź: D. 60°C or hotter

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

20. Pytanie 20 z 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
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    Odpowiedź: D. Throw them away

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

21. Pytanie 21 z 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
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    Odpowiedź: C. Clean clothing and footwear

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

22. Pytanie 22 z 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
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    Odpowiedź: B. Where food is prepared, served or stored

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

23. Pytanie 23 z 25

    What internal temperature should leftovers reach when reheated?

    • A74°C
    • B60°C
    • C63°C
    • D50°C
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    Odpowiedź: A. 74°C

    Health Canada lists 74°C for leftovers.

24. Pytanie 24 z 25

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

    • A71°C
    • B63°C
    • C60°C
    • D55°C
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    Odpowiedź: A. 71°C

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

25. Pytanie 25 z 25

    When must you wash your hands?

    • AOnly when a customer is watching
    • BOnly after eating
    • COnly before going home
    • DAfter using the washroom
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    Odpowiedź: 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.

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

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