Ontario Food Handler Certificate Temperature Control and Danger Zone 2

Question 1

Which of the following is the correct minimum internal cooking temperature for pork chops?

Accepted Answer

71°C (160°F)

Answer

63°C (145°F)

Answer

68°C (155°F)

Answer

74°C (165°F)

Question 2

How often should hot-held food temperatures be checked during service?

Accepted Answer

Every 2 hours at minimum

Answer

Once at the beginning of service

Answer

Only when a customer complains

Answer

At the end of service only

Question 3

Which method is NOT acceptable for thawing frozen food in Ontario?

Accepted Answer

On the counter at room temperature

Answer

In the refrigerator at 4°C or below

Answer

Under cold running water

Answer

In the microwave if cooking immediately after

Question 4

A hot food buffet item has dropped to 55°C. What should be done?

Accepted Answer

Reheat it to 74°C (165°F) within 2 hours, or discard it

Answer

It is still safe; no action needed

Answer

Add it to a fresh batch of hot food

Answer

Serve it quickly before it cools further

Question 5

What is the proper temperature for a hot-holding unit?

Accepted Answer

At least 60°C (140°F)

Answer

At least 50°C (122°F)

Answer

At least 74°C (165°F)

Answer

At least 82°C (180°F)

Question 6

When reheating previously cooked food for hot holding, what temperature must it reach?

Accepted Answer

74°C (165°F)

Answer

60°C (140°F)

Answer

68°C (155°F)

Answer

71°C (160°F)