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Ontario Food Handler Certification Practice Test 2026：第4套练习测试

Ontario Food Handler Certification Practice Test 练习测试第4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

    At what temperature must frozen food be stored?
    显示答案

    答案: C. −18°C or colder

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

  2. 第2题，共25题

    Which food is a hazardous food that must be kept cold once cut?
    显示答案

    答案: C. Melon

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

  3. 第3题，共25题

    Which germ is known for being able to grow at refrigerator temperatures?
    显示答案

    答案: 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. 第4题，共25题

    What is the safe internal cooking temperature for pork, including chops and ground pork?
    显示答案

    答案: D. 71°C

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

  5. 第5题，共25题

    Which item should be removed before handling food?
    显示答案

    答案: C. A bracelet

    Jewellery can carry germs and can fall into food.

  6. 第6题，共25题

    Where should raw poultry be stored in a refrigerator?
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    答案: D. On the bottom shelf

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

  7. 第7题，共25题

    Why must cutting boards be cleaned and sanitized after use with raw meat?
    显示答案

    答案: 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. 第8题，共25题

    How should dishes and utensils dry after sanitizing?
    显示答案

    答案: C. Air-dry

    Towels can put germs back on clean dishes.

  9. 第9题，共25题

    Which food is a hazardous (potentially hazardous) food?
    显示答案

    答案: C. Cooked chicken

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

  10. 第10题，共25题

    Why should food handlers wear a hair net or hat?
    显示答案

    答案: C. To keep hair from falling into food

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

  11. 第11题，共25题

    In this diagram, which two markers show things the probe must stay away from?
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    显示答案

    答案: B. Markers 2 and 3

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

  12. 第12题，共25题

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

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

  13. 第13题，共25题

    A worker feels fine but just had vomiting last night. Why must they stay away from food?
    显示答案

    答案: D. They may still be spreading germs such as norovirus

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

  14. 第14题，共25题

    What is the safe internal cooking temperature for mechanically tenderized beef?
    显示答案

    答案: D. 63°C

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

  15. 第15题，共25题

    How accurate must the thermometers in refrigerators and hot holding units be under BC's Food Premises Regulation?
    显示答案

    答案: B. Within 1°C

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

  16. 第16题，共25题

    How should you check the temperature of a hamburger patty?
    显示答案

    答案: 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. 第17题，共25题

    Should hot food be cooled at room temperature on the counter?
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    答案: 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. 第18题，共25题

    In this handwashing diagram, what is the last step?
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    答案: 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. 第19题，共25题

    What internal temperature must ground game meat, such as ground venison, reach?
    显示答案

    答案: B. 74°C

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

  20. 第20题，共25题

    What internal temperature must hot dogs reach when cooked?
    显示答案

    答案: D. 74°C

    Health Canada lists 74°C for hot dogs.

  21. 第21题，共25题

    Who should a food handler tell when they feel sick?
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    答案: 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. 第22题，共25题

    Which of these is an example of a physical hazard in food?
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    答案: 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. 第23题，共25题

    What is the safe internal cooking temperature for poultry pieces, such as chicken breasts or legs?
    显示答案

    答案: C. 74°C

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

  24. 第24题，共25题

    Why should food not be tightly covered while it cools?
    显示答案

    答案: D. A tight cover traps heat and slows cooling

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

  25. 第25题，共25题

    What should you do with a food thermometer before each use?
    显示答案

    答案: A. Clean it

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

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