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Ontario Food Handler Certification Practice Test 2026：第3套练习测试

Ontario Food Handler Certification Practice Test 练习测试第3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

    What does cross-contamination mean in a kitchen?
    显示答案

    答案: 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.

  2. 第2题，共25题

    What do most harmful bacteria need to grow?
    显示答案

    答案: B. Food, moisture, warmth and time

    Bacteria grow quickly in moist, high-protein foods kept in the danger zone for too long.

  3. 第3题，共25题

    In this diagram, what does marker 4 show?
    °C1004°60°74°1234
    显示答案

    答案: 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.

  4. 第4题，共25题

    How is cleaning different from sanitizing?
    显示答案

    答案: 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.

  5. 第5题，共25题

    At what temperature must cold hazardous food be kept?
    显示答案

    答案: B. 4°C or colder

    Hazardous food must be stored and displayed at 4°C or less, or at 60°C or more.

  6. 第6题，共25题

    A tray of lasagna on a steam table reads 52°C. What does this mean?
    显示答案

    答案: 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.

  7. 第7题，共25题

    Undercooked ground beef is often linked to which germ?
    显示答案

    答案: C. E. coli O157:H7

    E. coli O157:H7 can be mixed through ground meat, so ground beef must reach 71°C.

  8. 第8题，共25题

    Why should a steam table not be used to reheat food?
    显示答案

    答案: 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.

  9. 第9题，共25题

    A cooked chicken breast reads 68°C, but the critical limit is 74°C. What is the corrective action?
    显示答案

    答案: 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.

  10. 第10题，共25题

    What are the three main types of food hazards?
    显示答案

    答案: B. Biological, chemical and physical

    Germs are biological hazards, cleaners are chemical hazards, and objects like glass are physical hazards.

  11. 第11题，共25题

    What is the safe internal cooking temperature for egg dishes, such as quiche or a frittata?
    显示答案

    答案: C. 74°C

    Egg dishes must reach 74°C.

  12. 第12题，共25题

    In this fridge diagram, what is stored on shelf 1?
    123456
    显示答案

    答案: A. Ready-to-eat food

    Ready-to-eat food goes on the top shelf, above all raw meat, fish and poultry.

  13. 第13题，共25题

    In this diagram, which marker shows the temperature danger zone?
    °C1004°60°74°1234
    显示答案

    答案: D. Marker 2

    Marker 2 is the red band between 4°C and 60°C, where bacteria grow fast.

  14. 第14题，共25题

    How should cleaning chemicals and pesticides be stored?
    显示答案

    答案: D. Clearly labelled and away from food preparation areas

    Store cleaning agents and pesticides separately from food areas, and label them clearly.

  15. 第15题，共25题

    How can you check that a sanitizer is the right strength?
    显示答案

    答案: B. Use test strips

    Test strips show the concentration. Too weak will not kill germs; too strong can be unsafe.

  16. 第16题，共25题

    How should you dry your hands after washing?
    显示答案

    答案: D. With a single-use paper towel or air dryer

    Single-use towels or dryers prevent putting germs back on clean hands.

  17. 第17题，共25题

    Which helps keep pests out of a food premises?
    显示答案

    答案: D. Screens on windows and sealed gaps

    Screen windows and seal any places where pests could get in.

  18. 第18题，共25题

    What does "first in, first out" (FIFO) mean?
    显示答案

    答案: B. Use older stock before newer stock

    Put new deliveries behind older food so the older food is used first.

  19. 第19题，共25题

    What is the temperature danger zone?
    °C1004°60°74°1234
    显示答案

    答案: 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.

  20. 第20题，共25题

    What internal temperature must stuffing reach, whether cooked alone or inside poultry?
    显示答案

    答案: B. 74°C

    Stuffing can pick up juices from raw poultry, so it must reach 74°C.

  21. 第21题，共25题

    Which is a sign of a pest problem?
    显示答案

    答案: A. Droppings or gnawed packages

    Report droppings, gnaw marks, nests or live insects to your supervisor right away.

  22. 第22题，共25题

    How often must food handlers wash their hands under BC's Food Premises Regulation?
    显示答案

    答案: 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.

  23. 第23题，共25题

    Under BC's Food Premises Regulation, what must written food handling procedures identify?
    显示答案

    答案: 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.

  24. 第24题，共25题

    Which is another safe way to thaw food?
    显示答案

    答案: B. Under cold running water

    Cold running water keeps the surface of the food cold while it thaws. Cook it right after thawing.

  25. 第25题，共25题

    Cooked rice left at room temperature can grow which germ that makes a toxin?
    显示答案

    答案: 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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