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

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?

Accepted Answer

Every 2 hours at minimum

Answer

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?

Accepted Answer

On the counter at room temperature

Answer

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?

Accepted Answer

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

Answer

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?

Accepted Answer

At least 60°C (140°F)

Answer

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.

Ontario Food Handler Practice Test

Ontario Food Handler Practice Test

Ontario Food Handler Certificate Temperature Control and Danger Zone 2