Ontario Food Safety Practice Test 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?

2 / 25

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

3 / 25

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

4 / 25

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

5 / 25

Which of the following is a biological hazard in food?

6 / 25

What is the first step in the HACCP system?

7 / 25

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

8 / 25

What is the minimum temperature for hot holding food?

9 / 25

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

10 / 25

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

11 / 25

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

12 / 25

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

13 / 25

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

14 / 25

Which of the following is a physical hazard in food?

15 / 25

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

16 / 25

What is the recommended internal cooking temperature for ground poultry?

17 / 25

Which of the following foods is most likely to cause a 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):

19 / 25

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

20 / 25

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

21 / 25

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

22 / 25

What is the minimum internal cooking temperature for fish?

23 / 25

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

24 / 25

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

25 / 25

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

Your score is

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