Ontario Food Handler Certificate Temperature Control and Danger Zone 6

Question 1

What is the minimum internal cooking temperature for stuffed poultry?

Accepted Answer

74°C (165°F) — the stuffing must also reach this temperature

Answer

68°C (155°F)

Answer

71°C (160°F)

Answer

82°C (180°F)

Question 2

An infrared thermometer reads the surface temperature of a grilled chicken breast as 80°C. Is this sufficient to confirm the chicken is safe to eat?

Accepted Answer

No, infrared thermometers only read surface temperature, not internal temperature

Answer

Yes, 80°C exceeds the required temperature

Answer

Yes, if the reading is taken from the thickest part

Answer

No, because the chicken needs to reach 100°C

Question 3

What precaution should be taken when using ice to cool food rapidly?

Accepted Answer

The ice must be made from potable water and the food container must prevent ice water from contaminating the food

Answer

Any type of ice can be used

Answer

Ice should be added directly to the food

Answer

Ice cooling is not an approved method

Question 4

How should a bimetallic stemmed thermometer be read?

Accepted Answer

Wait for the dial to stop moving and read the temperature indicated by the pointer, with the sensing area fully immersed

Answer

Read the temperature at the tip of the stem

Answer

Read it immediately after insertion

Answer

Hold it at an angle for the most accurate reading

Question 5

At what rate can bacteria double in the danger zone under optimal conditions?

Accepted Answer

Every 10-20 minutes

Answer

Every 5 minutes

Answer

Every hour

Answer

Every 4 hours

Question 6

A food handler discovers that the hot-holding unit was unplugged for an unknown period and the food temperature is 45°C. What should they do?

Accepted Answer

Discard the food since the time in the danger zone is unknown

Answer

Reheat the food to 74°C and serve it

Answer

Serve the food immediately

Answer

Refrigerate it and use it tomorrow