Ontario Food Handler Certificate Temperature Control and Danger Zone

Question 1

What is the temperature danger zone as defined by Ontario food safety regulations?

Accepted Answer

4°C to 60°C (40°F to 140°F)

Answer

0°C to 40°C (32°F to 104°F)

Answer

10°C to 70°C (50°F to 158°F)

Answer

-18°C to 4°C (0°F to 40°F)

Question 2

What is the minimum internal cooking temperature for whole poultry in Ontario?

Accepted Answer

74°C (165°F)

Answer

63°C (145°F)

Answer

68°C (155°F)

Answer

71°C (160°F)

Question 3

At what temperature should cold food be held for service?

Accepted Answer

At or below 4°C (40°F)

Answer

At or below 10°C (50°F)

Answer

Between 0°C and 8°C

Answer

At exactly 0°C (32°F)

Question 4

What is the minimum internal cooking temperature for fish?

Accepted Answer

70°C (158°F)

Answer

63°C (145°F)

Answer

68°C (155°F)

Answer

74°C (165°F)

Question 5

How should you check the internal temperature of a hamburger patty?

Accepted Answer

Insert a probe thermometer into the thickest part of the patty

Answer

Touch the surface to feel if it is hot

Answer

Cut it open and look at the color

Answer

Check the temperature of the grill surface

Question 6

What is the first stage of the two-stage cooling process for cooked food?

Accepted Answer

Cool from 60°C to 20°C within 2 hours

Answer

Cool from 74°C to 40°C within 1 hour

Answer

Cool from 100°C to 60°C within 1 hour

Answer

Cool from 60°C to 4°C within 2 hours