Ontario Food Safety Practice Test 2024 Questions Answers

Last Updated on August 4, 2024

Ontario Food Safety Practice Test 2024 Questions Answers with explanation: Prepare for your Ontario Food Safety Certification with our comprehensive Ontario Food Safety Practice Test 2024. Designed to help you master food safety principles, our practice test covers all essential topics, including food handling, hygiene, temperature control, and prevention of food-borne illnesses. Whether you are a food handler, manager, or aspiring to enter the food industry, our practice test is tailored to give you the knowledge and confidence to pass the official exam.

Our Ontario Food Safety Practice Test 2024 includes:

Detailed questions and answers based on the latest food safety guidelines.
Realistic exam simulations to familiarize you with the test format.
In-depth explanations to enhance your understanding of key concepts.
Tips and strategies for practical study and exam success.

Ontario Food Safety Practice Test 2024

Start practicing today and ensure you are fully prepared for the Ontario Food Safety Certification.

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Ontario Food Safety Practice Test

Ontario Food Safety Practice Test
Total Items: 25
Time Limit: N/A
Explanation: YES
Free Test - No Registration is required

1 / 25

What is the purpose of the "Danger Zone" in food safety?

(A) To identify temperatures where food tastes best

(B) To indicate safe cooking temperatures

(C) To show the range where bacteria grow rapidly

(D) To mark the freezing point of water

Explanation: The "Danger Zone" in food safety indicates the temperature range where bacteria grow rapidly, which is between 4°C and 60°C (40°F and 140°F).

2 / 25

Which of the following should food handlers do to prevent foodborne illness?

(A) Taste food to check if it is spoiled

(B) Wash hands frequently

(C) Store food at room temperature

(D) Use the same cutting board for all foods

Explanation: Washing hands frequently is a key practice for food handlers to prevent foodborne illness.

3 / 25

Which of the following is not a safe practice for storing food?

(A) Keeping dry food in airtight containers

(B) Storing raw meat below ready-to-eat foods

(C) Using the FIFO method for inventory

(D) Storing food on the floor

Explanation: Storing food on the floor is not a safe practice as it increases the risk of contamination.

4 / 25

What should you do if you drop a utensil on the floor while preparing food?

(A) Rinse it with water and continue using it

(B) Wipe it with a cloth and continue using it

(C) Clean and sanitize it before using it again

(D) Continue using it without cleaning

Explanation: If you drop a utensil on the floor, you should clean and sanitize it before using it again to prevent contamination.

5 / 25

Which of the following is a biological hazard in food?

(A) Glass shards

(B) E. coli

(C) Detergent residue

(D) Nuts

Explanation: E. coli is a biological hazard in food, while glass shards are a physical hazard, detergent residue is a chemical hazard, and nuts are an allergen.

6 / 25

What is the first step in the HACCP system?

(A) Identify critical control points

(B) Establish monitoring procedures

(C) Conduct a hazard analysis

(D) Establish corrective actions

Explanation: The first step in the HACCP system is to conduct a hazard analysis to identify potential food safety hazards.

7 / 25

Which of the following is a proper method for sanitizing food contact surfaces?

(A) Rinsing with cold water

(B) Wiping with a dry cloth

(C) Using a chemical sanitizer

(D) Air drying

Explanation: Using a chemical sanitizer is a proper method for sanitizing food contact surfaces to kill harmful microorganisms.

8 / 25

What is the minimum temperature for hot holding food?

(A) 60°C (140°F)

(B) 65°C (149°F)

(C) 70°C (158°F)

(D) 75°C (167°F)

Explanation: The minimum temperature for hot holding food is 60°C (140°F) to prevent bacterial growth.

9 / 25

Which of the following is a sign that food has been contaminated with a toxin?

(A) Bad odor

(B) Change in color

(C) Slimy texture

(D) None of the above

Explanation: Toxins in food often have no smell, taste, or appearance, so you cannot rely on these signs to detect contamination.

10 / 25

What should be done with food that has been in the temperature danger zone for more than 4 hours?

(A) Reheat it to a safe temperature

(B) Freeze it

(C) Serve it immediately

(D) Discard it

Explanation: Food that has been in the temperature danger zone for more than 4 hours should be discarded to prevent foodborne illness.

11 / 25

Which of the following is not a high-risk food for foodborne illness?

(A) Pasteurized milk

(B) Cooked pasta

(C) Whole apples

(D) Shellfish

Explanation: Whole apples are not considered a high-risk food for foodborne illness compared to pasteurized milk, cooked pasta, and shellfish.

12 / 25

How can you prevent cross-contamination when preparing food? (select all that apply):

(A) Use separate cutting boards for raw meat and vegetables

(B) Wash hands after handling raw meat

(C) Store raw meat above ready-to-eat foods

(D) Clean and sanitize utensils between uses

13 / 25

What is the proper way to store raw meat in the refrigerator?

(A) Above ready-to-eat foods

(B) Below ready-to-eat foods

(C) Next to ready-to-eat foods

(D) On the top shelf

Explanation: Raw meat should be stored below ready-to-eat foods to prevent cross-contamination.

14 / 25

Which of the following is a physical hazard in food?

(A) Salmonella

(B) Nuts

(C) Metal fragments

(D) Cleaning chemicals

Explanation: Metal fragments are a physical hazard in food, while Salmonella is a biological hazard, nuts are an allergen, and cleaning chemicals are a chemical hazard.

15 / 25

Which of the following is a common symptom of an allergic reaction? (select all that apply):

(A) Hives

(B) Coughing

(C) Itchy skin

(D) Rapid heartbeat

Explanation: Common symptoms of an allergic reaction include hives, coughing, itchy skin, and a rapid heartbeat.

16 / 25

What is the recommended internal cooking temperature for ground poultry?

(A) 68°C (154°F)

(B) 71°C (160°F)

(C) 74°C (165°F)

(D) 77°C (171°F)

Explanation: Ground poultry should be cooked to an internal temperature of 74°C (165°F) to ensure it is safe to eat.

17 / 25

Which of the following foods is most likely to cause a foodborne illness if not handled properly?

(A) Bread

(B) Canned beans

(C) Cooked rice

(D) Apples

Explanation: Cooked rice is a potentially hazardous food that can cause foodborne illness if not handled properly.

18 / 25

What should you do if you suspect a customer is having an allergic reaction? (select all that apply):

(A) Call 911

(B) Tell the customer to go home and rest

(C) Administer epinephrine if available

(D) Inform your manager

Explanation: If you suspect a customer is having an allergic reaction, you should call 911, administer epinephrine if available, and inform your manager.

19 / 25

Which of the following foods should be stored at 4°C (40°F) or lower? (select all that apply):

(A) Milk

(B) Eggs

(C) Dry pasta

(D) Leafy greens

20 / 25

What is the most effective way to kill bacteria in food?

(A) Freezing

(B) Refrigeration

(C) Cooking to the proper temperature

(D) Washing with water

Explanation: Cooking food to the proper temperature is the most effective way to kill bacteria.

21 / 25

The best way to prevent the spread of viruses in food is:

(A) Cooking food to high temperatures

(B) Frequent handwashing

(C) Storing food at cold temperatures

(D) Using sanitized utensils

Explanation: Frequent handwashing is the best way to prevent the spread of viruses in food.

22 / 25

What is the minimum internal cooking temperature for fish?

(A) 60°C (140°F)

(B) 65°C (149°F)

(C) 70°C (158°F)

(D) 74°C (165°F)

Explanation: Fish should be cooked to a minimum internal temperature of 70°C (158°F) to ensure it is safe to eat.

23 / 25

Which of the following actions is necessary when a food handler has a cut on their hand? (select all that apply):

(A) Wear a waterproof bandage

(B) Cover the bandage with a glove

(C) Avoid handling food

(D) Continue working without any precautions

Explanation: A food handler with a cut should wear a waterproof bandage and cover it with a glove to prevent contamination.

24 / 25

Which of the following is not a step in the HACCP system?

(A) Conducting a hazard analysis

(B) Identifying critical control points

(C) Monitoring procedures

(D) Marketing strategies

Explanation: Marketing strategies are not a step in the HACCP (Hazard Analysis Critical Control Point) system, which focuses on food safety.

25 / 25

Which of the following can help reduce the risk of foodborne illness when storing food? (select all that apply):

(A) Using airtight containers

(B) Keeping raw and cooked foods separate

(C) Labeling and dating all stored food

(D) Storing food in a warm place

Explanation: Using airtight containers, keeping raw and cooked foods separate, and labeling and dating all stored food can help reduce the risk of foodborne illness.

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