Ontario Food Handler Certificate Temperature Control and Danger Zone 1

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

The temperature danger zone in Ontario is 4°C to 60°C (40°F to 140°F). Within this range, bacteria can double in number every 20 minutes under ideal conditions.

Question 2

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

Accepted Answer

74°C (165°F)

Answer

Whole poultry must reach a minimum internal temperature of 74°C (165°F) to destroy Salmonella and other harmful bacteria. This applies to chicken, turkey, duck, and all other poultry.

Question 3

At what temperature should cold food be held for service?

Accepted Answer

At or below 4°C (40°F)

Answer

Cold food must be held at 4°C (40°F) or below to keep it out of the temperature danger zone and slow bacterial growth to safe levels.

Question 4

What is the minimum internal cooking temperature for fish?

Accepted Answer

70°C (158°F)

Answer

Fish must reach a minimum internal temperature of 70°C (158°F) in Ontario. The fish should be opaque and flake easily with a fork when properly cooked.

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

A probe thermometer inserted into the thickest part of the patty gives the most accurate internal temperature reading. Color alone is not a reliable indicator of doneness for ground beef.

Ontario Food Handler Practice Test

Ontario Food Handler Practice Test

Ontario Food Handler Certificate Temperature Control and Danger Zone 1