Ontario Food Handler Certificate Temperature Control and Danger Zone 3

Question 1

Which of the following is an acceptable method to rapidly cool hot food?

Accepted Answer

Dividing food into shallow pans and using an ice bath

Answer

Dividing food into shallow pans increases surface area, and an ice bath provides rapid external cooling. Placing large hot containers directly in the refrigerator raises the temperature of other foods and cools too slowly.

Question 2

A food thermometer should be calibrated:

Accepted Answer

At the start of each shift and whenever accuracy is in question

Answer

Thermometers should be calibrated at the start of each shift and whenever there is reason to doubt their accuracy (such as after being dropped). Regular calibration ensures accurate temperature readings.

Question 3

What is the ice-point method for calibrating a food thermometer?

Accepted Answer

Submerging the sensing area in an ice-water slurry and verifying it reads 0°C (32°F)

Answer

The ice-point method involves filling a container with ice and adding water to create a slurry, then inserting the thermometer probe. It should read 0°C (32°F). Adjustments can be made if the reading is off.

Question 4

Why is it dangerous to cool a large stockpot of soup by placing it directly into the refrigerator?

Accepted Answer

The center stays in the danger zone too long and may raise the temperature of other refrigerated items

Answer

A large volume of hot food cools too slowly in a refrigerator — the center remains in the danger zone for hours, allowing bacterial growth. The added heat also raises the temperature of surrounding foods.

Question 5

What is the maximum time food can remain in the temperature danger zone before it must be discarded?

Accepted Answer

4 hours cumulative

Answer

Food that has been in the temperature danger zone (4°C–60°C) for a cumulative total of 4 hours must be discarded. This includes all time during preparation, cooking, holding, and serving.

Ontario Food Handler Practice Test

Ontario Food Handler Practice Test

Ontario Food Handler Certificate Temperature Control and Danger Zone 3