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Ontario Food Handler Certification Practice Test 2026: Övningsprov 4

Övningsprov 4 av 5 för Ontario Food Handler Certification Practice Test: 25 fler frågor med svar och förklaringar.

  • Livsmedelssäkerhet
  • Ontario
  • 114 frågor
  • Kontrollerad 10 oktober 2026

  1. Fråga 1 av 25

    At what temperature must frozen food be stored?
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    Svar: C. −18°C or colder

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

  2. Fråga 2 av 25

    Which food is a hazardous food that must be kept cold once cut?
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    Svar: C. Melon

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

  3. Fråga 3 av 25

    Which germ is known for being able to grow at refrigerator temperatures?
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    Svar: 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. Fråga 4 av 25

    What is the safe internal cooking temperature for pork, including chops and ground pork?
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    Svar: D. 71°C

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

  5. Fråga 5 av 25

    Which item should be removed before handling food?
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    Svar: C. A bracelet

    Jewellery can carry germs and can fall into food.

  6. Fråga 6 av 25

    Where should raw poultry be stored in a refrigerator?
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    Visa svar

    Svar: D. On the bottom shelf

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

  7. Fråga 7 av 25

    Why must cutting boards be cleaned and sanitized after use with raw meat?
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    Svar: 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. Fråga 8 av 25

    How should dishes and utensils dry after sanitizing?
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    Svar: C. Air-dry

    Towels can put germs back on clean dishes.

  9. Fråga 9 av 25

    Which food is a hazardous (potentially hazardous) food?
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    Svar: C. Cooked chicken

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

  10. Fråga 10 av 25

    Why should food handlers wear a hair net or hat?
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    Svar: C. To keep hair from falling into food

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

  11. Fråga 11 av 25

    In this diagram, which two markers show things the probe must stay away from?
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    Visa svar

    Svar: B. Markers 2 and 3

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

  12. Fråga 12 av 25

    Where should you wash your hands at work?
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    Svar: D. At a handwashing sink

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

  13. Fråga 13 av 25

    A worker feels fine but just had vomiting last night. Why must they stay away from food?
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    Svar: D. They may still be spreading germs such as norovirus

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

  14. Fråga 14 av 25

    What is the safe internal cooking temperature for mechanically tenderized beef?
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    Svar: D. 63°C

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

  15. Fråga 15 av 25

    How accurate must the thermometers in refrigerators and hot holding units be under BC's Food Premises Regulation?
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    Svar: B. Within 1°C

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

  16. Fråga 16 av 25

    How should you check the temperature of a hamburger patty?
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    Svar: 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. Fråga 17 av 25

    Should hot food be cooled at room temperature on the counter?
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    Svar: 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. Fråga 18 av 25

    In this handwashing diagram, what is the last step?
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    Visa svar

    Svar: 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. Fråga 19 av 25

    What internal temperature must ground game meat, such as ground venison, reach?
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    Svar: B. 74°C

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

  20. Fråga 20 av 25

    What internal temperature must hot dogs reach when cooked?
    Visa svar

    Svar: D. 74°C

    Health Canada lists 74°C for hot dogs.

  21. Fråga 21 av 25

    Who should a food handler tell when they feel sick?
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    Svar: 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. Fråga 22 av 25

    Which of these is an example of a physical hazard in food?
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    Svar: 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. Fråga 23 av 25

    What is the safe internal cooking temperature for poultry pieces, such as chicken breasts or legs?
    Visa svar

    Svar: C. 74°C

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

  24. Fråga 24 av 25

    Why should food not be tightly covered while it cools?
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    Svar: D. A tight cover traps heat and slows cooling

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

  25. Fråga 25 av 25

    What should you do with a food thermometer before each use?
    Visa svar

    Svar: A. Clean it

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

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