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Ontario Food Handler Certification Practice Test 2026：第2套练习测试

Ontario Food Handler Certification Practice Test 练习测试第2套（共5套）：再练25道题，附答案和解释。

  • 食品安全
  • 安大略省
  • 114道题
  • 核对于2026年10月10日

  1. 第1题，共25题

    Can hand sanitizer replace handwashing in a kitchen?
    显示答案

    答案: B. No, it does not replace washing with soap and water

    Hand sanitizer does not remove dirt and grease and does not work as well as soap and water on dirty hands.

  2. 第2题，共25题

    A food handler has diarrhea and vomiting. What should happen?
    显示答案

    答案: B. They should not work with food and should tell their supervisor

    People with an illness that can spread through food must not handle food or food-contact surfaces.

  3. 第3题，共25题

    What is a good way to cool a large pot of hot soup?
    显示答案

    答案: D. Divide it into smaller, shallow containers

    Splitting large amounts into smaller portions helps food pass through the danger zone faster.

  4. 第4题，共25题

    What is foodborne illness, often called food poisoning?
    显示答案

    答案: C. An illness caused by eating food or drinks that contain harmful germs, toxins or chemicals

    Foodborne illness, often called food poisoning, comes from eating contaminated food or drinks.

  5. 第5题，共25题

    Which of these is a ready-to-eat food?
    显示答案

    答案: A. A green salad

    Ready-to-eat food will not be cooked again before it is eaten, so it must be kept away from raw foods and germs.

  6. 第6题，共25题

    What should be done with a mechanical dishwasher?
    显示答案

    答案: B. Keep it in good working order

    A dishwasher must work properly to clean and sanitize dishes.

  7. 第7题，共25题

    Which is the safest way to thaw frozen meat?
    显示答案

    答案: C. In the refrigerator

    Thawing in the fridge keeps food at 4°C or colder the whole time.

  8. 第8题，共25题

    What is the safe internal cooking temperature for fish?
    显示答案

    答案: C. 70°C

    Fish must reach 70°C.

  9. 第9题，共25题

    How should stored food be protected?
    显示答案

    答案: A. Covered, labelled and stored off the floor

    Covering and labelling food and keeping it off the floor protects it from contamination.

  10. 第10题，共25题

    A beef steak is cooked to medium-rare. What internal temperature must it reach?
    显示答案

    答案: C. 63°C

    Beef, veal and lamb steaks and roasts are safe at 63°C for medium-rare.

  11. 第11题，共25题

    Which people are most at risk of serious foodborne illness?
    显示答案

    答案: B. Young children, older adults, pregnant people and people with weak immune systems

    These groups have a harder time fighting off germs, so they can get much sicker.

  12. 第12题，共25题

    When should single-use gloves be changed?
    显示答案

    答案: D. When they are torn or dirty, or when you change tasks

    Gloves can spread germs just like hands. Change them often and wash hands before putting on new ones.

  13. 第13题，共25题

    Which virus spreads very easily from sick food handlers and causes vomiting and diarrhea?
    显示答案

    答案: C. Norovirus

    Norovirus spreads quickly through hands and surfaces. Sick workers must stay away from food.

  14. 第14题，共25题

    Which practice prevents cross-contamination?
    显示答案

    答案: C. Using separate cutting boards for raw meat and ready-to-eat food

    Separate boards and knives, or cleaning and sanitizing between uses, keep raw meat germs away from ready-to-eat food.

  15. 第15题，共25题

    Which of these is an example of a chemical hazard in food?
    显示答案

    答案: C. Pest spray that drifts onto open food

    Chemicals such as pesticides and cleaners can poison food. Store them separately from food.

  16. 第16题，共25题

    Under Ontario rules, who should not handle food?
    显示答案

    答案: A. Employees who are ill or have cuts, boils or sores on their hands

    Sick workers, and workers with infected cuts, boils or abrasions on their hands, must not handle food.

  17. 第17题，共25题

    A food handler has a cut on a finger. What should they do?
    显示答案

    答案: A. Cover it with a clean bandage and a glove

    Cuts can carry germs such as Staphylococcus aureus. Cover them and wear a glove.

  18. 第18题，共25题

    Which step helps keep an allergen out of a dish?
    显示答案

    答案: A. Wash hands and use clean, sanitized utensils and surfaces

    Shared utensils, oil and surfaces can move allergens into food. Clean tools and hands prevent this.

  19. 第19题，共25题

    Why is raw fish stored above raw poultry in the fridge?
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    显示答案

    答案: D. Fish needs a lower cooking temperature than poultry

    Raw foods are stored by cooking temperature. Poultry needs the highest temperature, so it goes lowest.

  20. 第20题，共25题

    Under BC's Food Premises Regulation, what must an operator's written sanitation procedures include?
    显示答案

    答案: C. Cleaning and sanitizing steps and the cleaning agents and their concentrations

    Sanitation procedures must cover cleaning and sanitizing, the agents and concentrations used, and any pesticides.

  21. 第21题，共25题

    What internal temperature must a whole game bird, such as a duck or pheasant, reach?
    显示答案

    答案: B. 82°C

    Like a whole chicken or turkey, a whole game bird must reach 82°C.

  22. 第22题，共25题

    Why should sanitizer be mixed exactly as the label says?
    显示答案

    答案: C. Too weak will not kill germs, and too strong can be harmful

    Follow the label for the right concentration and contact time.

  23. 第23题，共25题

    Why should food be stored in covered containers?
    显示答案

    答案: B. To protect it from pests and contamination

    Covering stored food keeps pests and dirt out.

  24. 第24题，共25题

    What is the safe internal cooking temperature for a whole chicken or turkey?
    显示答案

    答案: B. 82°C

    A whole bird must reach 82°C. Pieces and ground poultry need 74°C.

  25. 第25题，共25题

    A salad in a display cooler reads 9°C. What should you do?
    显示答案

    答案: A. Tell your supervisor, because it is above 4°C and in the danger zone

    Cold hazardous food must be 4°C or colder. Food above 4°C is in the danger zone.

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