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Ontario Food Handler Certification Practice Test 2026：第5套练习测试

Ontario Food Handler Certification Practice Test 练习测试第5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

    Why do food premises keep temperature logs?
    显示答案

    答案: C. To show that temperatures are checked and kept safe

    Logs show that critical limits such as cold and hot holding temperatures are being checked.

  2. 第2题，共25题

    In this cutting board diagram, what does marker 3 show?
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    答案: A. Nothing from the raw chicken board should reach the salad

    Marker 3 is a crossed-out arrow: raw chicken, its juices and its knife must never touch ready-to-eat food.

  3. 第3题，共25题

    A customer says they are allergic to sesame. You are not sure if a dish has sesame. What should you do?
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    答案: D. Check with the chef or the ingredient labels before answering

    Never guess. Check the recipe and labels, and tell the kitchen about the allergy.

  4. 第4题，共25题

    A customer has swelling and trouble breathing after eating. What should you do first?
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    答案: D. Call 911

    Anaphylaxis is a medical emergency. Call 911 right away.

  5. 第5题，共25题

    What internal temperature must frozen raw breaded chicken nuggets or strips reach?
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    答案: B. 74°C

    These products are raw inside. Cook them to 74°C, even if they look browned.

  6. 第6题，共25题

    Why should food handlers keep their fingernails short and clean?
    显示答案

    答案: C. Germs and dirt can collect under long nails

    Dirt and germs can hide under long nails and are hard to wash away.

  7. 第7题，共25题

    You are checking several chicken pieces on a tray. What should you do?
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    答案: C. Check each piece separately

    Pieces cook at different speeds. Check each piece.

  8. 第8题，共25题

    Where should you insert a probe thermometer in a roast?
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    答案: B. Into the middle of the thickest part, away from bone

    Insert the thermometer through the thickest part to the middle, without touching bone.

  9. 第9题，共25题

    You just handled raw chicken and now need to slice tomatoes. What should you do first?
    显示答案

    答案: B. Wash your hands and use clean, sanitized equipment

    Raw poultry carries germs. Wash hands and use clean, sanitized tools before handling ready-to-eat food.

  10. 第10题，共25题

    Under BC's Food Premises Regulation, who must the operator keep away from food?
    显示答案

    答案: A. Anyone suspected of having or carrying a disease that can spread through food

    The operator must not let a person suspected of having, or carrying, a disease that spreads through food touch food, equipment or utensils.

  11. 第11题，共25题

    What is the safe internal cooking temperature for shellfish and crustaceans, such as shrimp and lobster?
    显示答案

    答案: A. 74°C

    Health Canada lists 74°C for shellfish and crustaceans.

  12. 第12题，共25题

    In a food safety plan, what is a critical control point (CCP)?
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    答案: D. A step where control is needed to prevent or reduce a food safety hazard

    Cooking, cooling and cold holding are common critical control points.

  13. 第13题，共25题

    What is the minimum time to rub your hands with soap when washing them?
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    答案: A. 20 seconds

    Scrub all parts of your hands with soap for at least 20 seconds.

  14. 第14题，共25题

    How can you tell for sure that meat is cooked to a safe temperature?
    显示答案

    答案: B. Use a food thermometer

    Colour and juices do not tell you if harmful germs are dead. Only a thermometer shows the internal temperature.

  15. 第15题，共25题

    What should you do right after thawing food in a microwave?
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    答案: C. Cook it right away

    Microwave thawing can warm parts of the food, so cook it immediately.

  16. 第16题，共25题

    Under BC's Food Premises Regulation, what must written sanitation procedures say about pesticides?
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    答案: C. What pesticides are used and how they are stored

    Sanitation procedures must list any pesticides, their uses and their storage requirements.

  17. 第17题，共25题

    What is a food allergy?
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    答案: A. A reaction where the immune system treats a food protein as harmful

    Allergic reactions can be mild or life-threatening. Even a small amount of an allergen can cause a reaction.

  18. 第18题，共25题

    What is the correct order for cleaning and sanitizing dishes by hand?
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    答案: C. Scrape, wash, rinse, sanitize, air-dry

    Scrape off food, wash in soapy water, rinse, sanitize, then let dishes air-dry.

  19. 第19题，共25题

    At what temperature must hot hazardous food be kept?
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    答案: D. 60°C or hotter

    Hot hazardous food must be held at 60°C or more.

  20. 第20题，共25题

    What should you do with clams or mussels that do not open after cooking?
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    答案: D. Throw them away

    When cooking clams, mussels, oysters and scallops in their shells, discard any that do not open.

  21. 第21题，共25题

    What must food handlers wear under BC's Food Premises Regulation?
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    答案: C. Clean clothing and footwear

    Employees must wear clean clothing and footwear and keep good personal hygiene.

  22. 第22题，共25题

    Under BC's Food Premises Regulation, where are employees banned from smoking?
    显示答案

    答案: B. Where food is prepared, served or stored

    Employees may not smoke where food is prepared, dispensed or stored.

  23. 第23题，共25题

    What internal temperature should leftovers reach when reheated?
    显示答案

    答案: A. 74°C

    Health Canada lists 74°C for leftovers.

  24. 第24题，共25题

    What is the safe internal cooking temperature for ground beef, such as burgers and meatballs?
    显示答案

    答案: A. 71°C

    Grinding mixes germs through the meat, so ground beef, veal and lamb must reach 71°C.

  25. 第25题，共25题

    When must you wash your hands?
    显示答案

    答案: D. After using the washroom

    Wash after using the washroom, handling raw food, touching your face or hair, taking out garbage, eating, smoking and more.

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