Ontario Food Handler Certification Practice Test 2026: Teste prático 4

Teste prático 4 de 5 — Ontario Food Handler Certification Practice Test: mais 25 perguntas com respostas e explicações.

Segurança alimentar
Ontário
114 perguntas
Verificado em 10 de outubro de 2026

Pergunta 1 de 25
At what temperature must frozen food be stored?
- 4°C or colder
- 0°C or colder
- −18°C or colder
- −5°C or colder
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Resposta: C. −18°C or colder
Frozen food must be stored, displayed and transported at −18°C or colder.
Pergunta 2 de 25
Which food is a hazardous food that must be kept cold once cut?
- Bread rolls
- Whole uncut potatoes
- Melon
- Dry beans
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Resposta: C. Melon
Cut melon has moist flesh where germs can grow, so it must be kept at 4°C or colder.
Pergunta 3 de 25
Which germ is known for being able to grow at refrigerator temperatures?
- Listeria
- Campylobacter
- Hepatitis A virus
- Norovirus
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Resposta: 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.
Pergunta 4 de 25
What is the safe internal cooking temperature for pork, including chops and ground pork?
- 63°C
- 55°C
- 60°C
- 71°C
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Resposta: D. 71°C
Health Canada lists 71°C for pork pieces, whole cuts and ground pork.
Pergunta 5 de 25
Which item should be removed before handling food?
- A hair net
- A clean apron
- A bracelet
- A glove
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Resposta: C. A bracelet
Jewellery can carry germs and can fall into food.
Pergunta 6 de 25
Where should raw poultry be stored in a refrigerator?
- On the top shelf
- Above the cooked food
- Beside the salads
- On the bottom shelf
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Resposta: D. On the bottom shelf
Raw poultry goes at the bottom so its juices cannot drip onto other foods.
Pergunta 7 de 25
Why must cutting boards be cleaned and sanitized after use with raw meat?
- To remove germs before the board is used for other food
- To make the board look new
- To stop it from warping
- To make it smell better
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Resposta: 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.
Pergunta 8 de 25
How should dishes and utensils dry after sanitizing?
- With your apron
- With a paper towel from the floor
- Air-dry
- With a cloth towel
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Resposta: C. Air-dry
Towels can put germs back on clean dishes.
Pergunta 9 de 25
Which food is a hazardous (potentially hazardous) food?
- Crackers
- Sugar
- Cooked chicken
- Dry pasta
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Resposta: C. Cooked chicken
Hazardous foods, such as meat, poultry, fish, eggs, dairy and cooked rice, support fast germ growth and need temperature control.
Pergunta 10 de 25
Why should food handlers wear a hair net or hat?
- To keep their head warm
- To look more professional only
- To keep hair from falling into food
- To protect hair from grease
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Resposta: C. To keep hair from falling into food
Food handlers must take adequate measures to keep hair from contaminating food.
Pergunta 11 de 25
In this diagram, which two markers show things the probe must stay away from?
- Markers 1 and 4
- Markers 2 and 3
- Markers 3 and 4
- Markers 1 and 2
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Resposta: B. Markers 2 and 3
Marker 2 is the bone and marker 3 is the tray. Touching either gives a false reading.
Pergunta 12 de 25
Where should you wash your hands at work?
- In the dishwashing sink
- In the mop sink
- In the food preparation sink
- At a handwashing sink
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Resposta: D. At a handwashing sink
Use only sinks meant for handwashing, which must be supplied and easy to reach.
Pergunta 13 de 25
A worker feels fine but just had vomiting last night. Why must they stay away from food?
- Their uniform might be dirty
- They might be too tired to work
- It is only a rule for managers
- They may still be spreading germs such as norovirus
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Resposta: D. They may still be spreading germs such as norovirus
People can spread germs like norovirus even after they start to feel better.
Pergunta 14 de 25
What is the safe internal cooking temperature for mechanically tenderized beef?
- 58°C
- 50°C
- 55°C
- 63°C
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Resposta: D. 63°C
Health Canada lists 63°C for mechanically tenderized beef and veal.
Pergunta 15 de 25
How accurate must the thermometers in refrigerators and hot holding units be under BC's Food Premises Regulation?
- Accuracy does not matter
- Within 1°C
- Within 5°C
- Within 10°C
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Resposta: B. Within 1°C
Refrigeration and hot holding equipment must have a thermometer accurate to within 1°C.
Pergunta 16 de 25
How should you check the temperature of a hamburger patty?
- Press the patty and check the juice
- Insert the thermometer through the side of the patty
- Lay the thermometer on top of the patty
- Touch the grill beside the patty
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Resposta: 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.
Pergunta 17 de 25
Should hot food be cooled at room temperature on the counter?
- Yes, until it reaches room temperature
- Yes, for up to 8 hours
- No, it should be cooled quickly in the fridge or with an ice bath
- Yes, if it is covered
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Resposta: 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.
Pergunta 18 de 25
In this handwashing diagram, what is the last step?
- Rinse your hands
- Turn off the tap with the paper towel
- Add soap
- Wet your hands
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Resposta: 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.
Pergunta 19 de 25
What internal temperature must ground game meat, such as ground venison, reach?
- 55°C
- 74°C
- 60°C
- 63°C
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Resposta: B. 74°C
Health Canada lists 74°C for ground game meat, mixtures and sausage.
Pergunta 20 de 25
What internal temperature must hot dogs reach when cooked?
- 63°C
- 55°C
- 60°C
- 74°C
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Resposta: D. 74°C
Health Canada lists 74°C for hot dogs.
Pergunta 21 de 25
Who should a food handler tell when they feel sick?
- Their supervisor or the person in charge
- No one
- A customer
- A delivery driver
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Resposta: A. Their supervisor or the person in charge
The person in charge needs to know so they can keep sick workers away from food.
Pergunta 22 de 25
Which of these is an example of a physical hazard in food?
- Norovirus on a doorknob
- Degreaser on a cutting board
- Listeria on deli meat
- A piece of a plastic glove in a sandwich
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Resposta: 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.
Pergunta 23 de 25
What is the safe internal cooking temperature for poultry pieces, such as chicken breasts or legs?
- 71°C
- 60°C
- 74°C
- 63°C
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Resposta: C. 74°C
Health Canada lists 74°C for poultry pieces and ground poultry.
Pergunta 24 de 25
Why should food not be tightly covered while it cools?
- Covers make food freeze
- Covers add bacteria
- Covers make food dry
- A tight cover traps heat and slows cooling
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Resposta: D. A tight cover traps heat and slows cooling
Leave food loosely covered or uncovered until it is cold, then cover it.
Pergunta 25 de 25
What should you do with a food thermometer before each use?
- Clean it
- Nothing
- Put it in the freezer
- Wipe it on your apron
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Resposta: A. Clean it
Clean the thermometer before each use, and between raw and cooked foods, to prevent cross-contamination.

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