Ontario Food Handler Certificate Temperature Control and Danger Zone 6

Question 1

What is the minimum internal cooking temperature for stuffed poultry?

Accepted Answer

74°C (165°F) — the stuffing must also reach this temperature

Answer

Both the poultry and the stuffing must reach 74°C (165°F). The stuffing, being inside the cavity, is the last part to reach temperature. It is safer to cook stuffing separately.

Question 2

An infrared thermometer reads the surface temperature of a grilled chicken breast as 80°C. Is this sufficient to confirm the chicken is safe to eat?

Accepted Answer

No, infrared thermometers only read surface temperature, not internal temperature

Answer

Infrared thermometers measure surface temperature only and cannot determine internal temperature. A probe thermometer must be used to verify the internal temperature of 74°C in the thickest part.

Question 3

What precaution should be taken when using ice to cool food rapidly?

Accepted Answer

The ice must be made from potable water and the food container must prevent ice water from contaminating the food

Answer

Ice used for cooling must be made from potable (safe drinking) water, and the food container should be set into the ice bath rather than adding ice directly to food, unless the ice is an ingredient.

Question 4

How should a bimetallic stemmed thermometer be read?

Accepted Answer

Wait for the dial to stop moving and read the temperature indicated by the pointer, with the sensing area fully immersed

Answer

A bimetallic stemmed thermometer requires the sensing area (usually the bottom 5-7 cm of the stem) to be fully immersed in the food. Wait until the dial stabilizes before reading.

Question 5

At what rate can bacteria double in the danger zone under optimal conditions?

Accepted Answer

Every 10-20 minutes

Answer

Under optimal conditions in the danger zone (4°C–60°C), bacteria can double in number every 10 to 20 minutes. This means one bacterium could become millions within a few hours.

Ontario Food Handler Practice Test

Ontario Food Handler Practice Test

Ontario Food Handler Certificate Temperature Control and Danger Zone 6