Ontario Food Handler Certificate Temperature Control and Danger Zone 2 — Questions and Answers
Question 1: Which of the following is the correct minimum internal cooking temperature for pork chops?
- 63°C (145°F)
- 68°C (155°F)
- 71°C (160°F) (Correct answer)
- 74°C (165°F)
Correct answer: 71°C (160°F)
Pork chops must be cooked to a minimum internal temperature of 71°C (160°F) in Ontario to destroy Trichinella and other harmful organisms.
Question 2: How often should hot-held food temperatures be checked during service?
- Once at the beginning of service
- Every 2 hours at minimum (Correct answer)
- Only when a customer complains
- At the end of service only
Correct answer: Every 2 hours at minimum
Hot-held food temperatures should be monitored at least every 2 hours to ensure they remain above 60°C (140°F). More frequent checks are recommended for high-risk foods.
Question 3: Which method is NOT acceptable for thawing frozen food in Ontario?
- In the refrigerator at 4°C or below
- Under cold running water
- In the microwave if cooking immediately after
- On the counter at room temperature (Correct answer)
Correct answer: On the counter at room temperature
Thawing food on the counter at room temperature allows the outer portions to enter the danger zone while the inside remains frozen, creating ideal conditions for bacterial growth.
Question 4: A hot food buffet item has dropped to 55°C. What should be done?
- It is still safe; no action needed
- Reheat it to 74°C (165°F) within 2 hours, or discard it (Correct answer)
- Add it to a fresh batch of hot food
- Serve it quickly before it cools further
Correct answer: Reheat it to 74°C (165°F) within 2 hours, or discard it
Food that drops below 60°C has entered the danger zone. It must be reheated to 74°C within 2 hours to destroy any bacteria that may have begun to multiply, or it must be discarded.
Question 5: What is the proper temperature for a hot-holding unit?
- At least 50°C (122°F)
- At least 60°C (140°F) (Correct answer)
- At least 74°C (165°F)
- At least 82°C (180°F)
Correct answer: At least 60°C (140°F)
Hot-holding equipment must maintain food at 60°C (140°F) or above to keep it out of the temperature danger zone. Hot-holding equipment is designed to hold temperature, not to reheat food.
Question 6: When reheating previously cooked food for hot holding, what temperature must it reach?
- 60°C (140°F)
- 68°C (155°F)
- 71°C (160°F)
- 74°C (165°F) (Correct answer)
Correct answer: 74°C (165°F)
Food being reheated must reach 74°C (165°F) within 2 hours to destroy any bacteria that may have grown during storage. This is higher than the initial cooking temperature for some foods.
