Ontario Food Handler Certificate Temperature Control and Danger Zone 5

Question 1

What is the correct receiving temperature for fresh meat deliveries?

Accepted Answer

4°C (40°F) or below

Answer

Fresh meat must be received at 4°C (40°F) or below to ensure it has been properly maintained within the cold chain. Meat arriving above this temperature should be rejected.

Question 2

Frozen food should be received at what temperature?

Accepted Answer

-18°C (0°F) or below

Answer

Frozen foods should be received at -18°C (0°F) or below. Signs of thawing and refreezing (such as large ice crystals or fluid stains on packaging) are grounds for rejection.

Question 3

Why is it important to limit the number of times a refrigerator or freezer door is opened?

Accepted Answer

Each opening raises the internal temperature, potentially putting food into the danger zone

Answer

Every time the door opens, warm air enters and the unit's internal temperature rises. Frequent or prolonged openings can raise the temperature above 4°C, putting stored food at risk.

Question 4

What does FIFO stand for in food temperature management and storage?

Accepted Answer

First In, First Out

Answer

FIFO (First In, First Out) means using older inventory before newer stock. This ensures food is used before it expires or deteriorates, reducing waste and the risk of serving spoiled food.

Question 5

When transporting hot food, it must be maintained at:

Accepted Answer

At or above 60°C (140°F)

Answer

Hot food during transport must be maintained at 60°C (140°F) or above to keep it out of the temperature danger zone. Insulated carriers or heated transport units should be used.

Ontario Food Handler Practice Test

Ontario Food Handler Practice Test

Ontario Food Handler Certificate Temperature Control and Danger Zone 5