Ontario Food Handler Certificate Temperature Control and Danger Zone 4

Question 1

What is the minimum internal temperature for cooking eggs that will be served immediately?

Accepted Answer

63°C (145°F)

Answer

Eggs served immediately (such as fried or poached eggs to order) must reach at least 63°C (145°F). Eggs prepared for a buffet or held for later service require higher temperatures.

Question 2

Where should a thermometer probe be inserted to get the most accurate reading?

Accepted Answer

In the thickest part of the food, away from bone, fat, or gristle

Answer

The thickest part of the food is the last to reach the safe internal temperature. The probe must avoid bones (which conduct heat and give falsely high readings), fat, and gristle.

Question 3

Which type of thermometer is recommended for measuring the internal temperature of thin foods like hamburger patties?

Accepted Answer

A thermocouple or thin-probe digital thermometer

Answer

Thermocouple or thin-probe digital thermometers are ideal for thin foods because they give accurate readings in the center of the food. Infrared thermometers only measure surface temperature.

Question 4

How quickly should food be reheated to 74°C (165°F) when being prepared for hot holding?

Accepted Answer

Within 2 hours

Answer

Food must be reheated to 74°C (165°F) within 2 hours. If food cannot reach this temperature within 2 hours, it must be discarded as it has spent too long in the danger zone.

Question 5

What happens to bacteria at temperatures above 60°C (140°F)?

Accepted Answer

They stop growing and most begin to die

Answer

Above 60°C, most bacteria stop multiplying and begin to die. Higher temperatures kill bacteria more quickly, which is why cooking temperatures are set well above 60°C.

Ontario Food Handler Practice Test

Ontario Food Handler Practice Test

Ontario Food Handler Certificate Temperature Control and Danger Zone 4