Ontario Food Handler Certification Practice Test 2026: Övningsprov 3

Övningsprov 3 av 5 för Ontario Food Handler Certification Practice Test: 25 fler frågor med svar och förklaringar.

Livsmedelssäkerhet
Ontario
114 frågor
Kontrollerad 10 oktober 2026

Fråga 1 av 25
What does cross-contamination mean in a kitchen?
- Germs moving from one food, surface or person to another food
- Adding spices to food
- Cooking two foods at once
- Freezing food twice
Visa svar
Svar: A. Germs moving from one food, surface or person to another food
Cross-contamination often happens when raw meat juices, dirty hands or dirty tools touch ready-to-eat food.
Fråga 2 av 25
What do most harmful bacteria need to grow?
- Salt and sugar only
- Food, moisture, warmth and time
- Freezing temperatures
- Sunlight and dry air
Visa svar
Svar: B. Food, moisture, warmth and time
Bacteria grow quickly in moist, high-protein foods kept in the danger zone for too long.
Fråga 3 av 25
In this diagram, what does marker 4 show?
- 100°C, the boiling point
- 60°C, the hot holding limit
- 74°C, a safe internal cooking temperature
- 4°C, the cold holding limit
Visa svar
Svar: C. 74°C, a safe internal cooking temperature
Marker 4 is the green line at 74°C, the safe internal temperature for foods such as poultry pieces, leftovers and egg dishes.
Fråga 4 av 25
How is cleaning different from sanitizing?
- They are the same thing
- Cleaning is only for floors
- Cleaning removes dirt and food; sanitizing reduces germs to a safe level
- Sanitizing removes dirt; cleaning kills germs
Visa svar
Svar: C. Cleaning removes dirt and food; sanitizing reduces germs to a safe level
You must clean before you sanitize, because dirt can stop sanitizer from working.
Fråga 5 av 25
At what temperature must cold hazardous food be kept?
- 15°C or colder
- 4°C or colder
- 10°C or colder
- 8°C or colder
Visa svar
Svar: B. 4°C or colder
Hazardous food must be stored and displayed at 4°C or less, or at 60°C or more.
Fråga 6 av 25
A tray of lasagna on a steam table reads 52°C. What does this mean?
- It is too hot and must be cooled
- It is frozen
- It is hot enough because it is above 50°C
- It is below 60°C and in the danger zone
Visa svar
Svar: D. It is below 60°C and in the danger zone
Hot held food must be 60°C or hotter. At 52°C it is in the danger zone. Tell your supervisor.
Fråga 7 av 25
Undercooked ground beef is often linked to which germ?
- Mould
- Hepatitis A
- E. coli O157:H7
- Bacillus cereus
Visa svar
Svar: C. E. coli O157:H7
E. coli O157:H7 can be mixed through ground meat, so ground beef must reach 71°C.
Fråga 8 av 25
Why should a steam table not be used to reheat food?
- It makes food too salty
- It cools food down
- It is only for raw food
- It heats food too slowly, keeping it in the danger zone too long
Visa svar
Svar: D. It heats food too slowly, keeping it in the danger zone too long
Reheat food quickly on a stove, in an oven or in a microwave, then hold it hot.
Fråga 9 av 25
A cooked chicken breast reads 68°C, but the critical limit is 74°C. What is the corrective action?
- Add sauce and serve
- Keep cooking until it reaches 74°C
- Serve it right away
- Put it in the fridge
Visa svar
Svar: B. Keep cooking until it reaches 74°C
When a critical limit is not met, the corrective action is to keep cooking until the safe temperature is reached.
Fråga 10 av 25
What are the three main types of food hazards?
- Fresh, frozen and canned
- Biological, chemical and physical
- Hot, warm and cold
- Sweet, salty and sour
Visa svar
Svar: B. Biological, chemical and physical
Germs are biological hazards, cleaners are chemical hazards, and objects like glass are physical hazards.
Fråga 11 av 25
What is the safe internal cooking temperature for egg dishes, such as quiche or a frittata?
- 60°C
- 55°C
- 74°C
- 63°C
Visa svar
Svar: C. 74°C
Egg dishes must reach 74°C.
Fråga 12 av 25
In this fridge diagram, what is stored on shelf 1?
- Ready-to-eat food
- Raw poultry
- Raw fish
- Raw meat
Visa svar
Svar: A. Ready-to-eat food
Ready-to-eat food goes on the top shelf, above all raw meat, fish and poultry.
Fråga 13 av 25
In this diagram, which marker shows the temperature danger zone?
- Marker 3
- Marker 1
- Marker 4
- Marker 2
Visa svar
Svar: D. Marker 2
Marker 2 is the red band between 4°C and 60°C, where bacteria grow fast.
Fråga 14 av 25
How should cleaning chemicals and pesticides be stored?
- Next to the flour
- On the shelf above the prep table
- In empty food containers
- Clearly labelled and away from food preparation areas
Visa svar
Svar: D. Clearly labelled and away from food preparation areas
Store cleaning agents and pesticides separately from food areas, and label them clearly.
Fråga 15 av 25
How can you check that a sanitizer is the right strength?
- Check the colour
- Use test strips
- Feel it with your hand
- Smell it
Visa svar
Svar: B. Use test strips
Test strips show the concentration. Too weak will not kill germs; too strong can be unsafe.
Fråga 16 av 25
How should you dry your hands after washing?
- On your apron
- On a shared cloth towel
- On your pants
- With a single-use paper towel or air dryer
Visa svar
Svar: D. With a single-use paper towel or air dryer
Single-use towels or dryers prevent putting germs back on clean hands.
Fråga 17 av 25
Which helps keep pests out of a food premises?
- Leaving the back door open
- Keeping garbage uncovered
- Leaving food out overnight
- Screens on windows and sealed gaps
Visa svar
Svar: D. Screens on windows and sealed gaps
Screen windows and seal any places where pests could get in.
Fråga 18 av 25
What does "first in, first out" (FIFO) mean?
- Cook the first order last
- Use older stock before newer stock
- Freeze food the day it arrives
- Serve the first customer last
Visa svar
Svar: B. Use older stock before newer stock
Put new deliveries behind older food so the older food is used first.
Fråga 19 av 25
What is the temperature danger zone?
- 4°C to 60°C
- −18°C to 0°C
- 0°C to 4°C
- 60°C to 100°C
Visa svar
Svar: A. 4°C to 60°C
Bacteria grow fastest between 4°C and 60°C. Keep cold food at 4°C or colder and hot food at 60°C or hotter.
Fråga 20 av 25
What internal temperature must stuffing reach, whether cooked alone or inside poultry?
- 63°C
- 74°C
- 71°C
- 60°C
Visa svar
Svar: B. 74°C
Stuffing can pick up juices from raw poultry, so it must reach 74°C.
Fråga 21 av 25
Which is a sign of a pest problem?
- Droppings or gnawed packages
- Full soap dispensers
- Cold food at 3°C
- Clean, dry floors
Visa svar
Svar: A. Droppings or gnawed packages
Report droppings, gnaw marks, nests or live insects to your supervisor right away.
Fråga 22 av 25
How often must food handlers wash their hands under BC's Food Premises Regulation?
- Once at the start of each shift
- Once an hour, no matter what
- Only after using the washroom
- As often as needed to prevent contamination of food
Visa svar
Svar: D. As often as needed to prevent contamination of food
The regulation requires employees to wash their hands as often as necessary to prevent contaminating food.
Fråga 23 av 25
Under BC's Food Premises Regulation, what must written food handling procedures identify?
- Menu prices
- Staff vacation dates
- The colour of the uniforms
- Critical control points, critical limits and corrective actions
Visa svar
Svar: D. Critical control points, critical limits and corrective actions
Food handling procedures must identify critical control points, set critical limits, describe how limits are met, and state corrective actions.
Fråga 24 av 25
Which is another safe way to thaw food?
- Beside the stove
- Under cold running water
- Under a heat lamp
- In a bucket of hot water
Visa svar
Svar: B. Under cold running water
Cold running water keeps the surface of the food cold while it thaws. Cook it right after thawing.
Fråga 25 av 25
Cooked rice left at room temperature can grow which germ that makes a toxin?
- Bacillus cereus
- Listeria
- Hepatitis A
- Trichinella
Visa svar
Svar: A. Bacillus cereus
Bacillus cereus spores survive cooking and can grow and make toxins if cooked rice is left warm. Keep rice hot or cool it quickly.

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