Ontario Food Handler Certificate Temperature Control and Danger Zone 1 — Questions and Answers
Question 1: What is the temperature danger zone as defined by Ontario food safety regulations?
- 0°C to 40°C (32°F to 104°F)
- 4°C to 60°C (40°F to 140°F) (Correct answer)
- 10°C to 70°C (50°F to 158°F)
- -18°C to 4°C (0°F to 40°F)
Correct answer: 4°C to 60°C (40°F to 140°F)
The temperature danger zone in Ontario is 4°C to 60°C (40°F to 140°F). Within this range, bacteria can double in number every 20 minutes under ideal conditions.
Question 2: What is the minimum internal cooking temperature for whole poultry in Ontario?
- 63°C (145°F)
- 68°C (155°F)
- 71°C (160°F)
- 74°C (165°F) (Correct answer)
Correct answer: 74°C (165°F)
Whole poultry must reach a minimum internal temperature of 74°C (165°F) to destroy Salmonella and other harmful bacteria. This applies to chicken, turkey, duck, and all other poultry.
Question 3: At what temperature should cold food be held for service?
- At or below 4°C (40°F) (Correct answer)
- At or below 10°C (50°F)
- Between 0°C and 8°C
- At exactly 0°C (32°F)
Correct answer: At or below 4°C (40°F)
Cold food must be held at 4°C (40°F) or below to keep it out of the temperature danger zone and slow bacterial growth to safe levels.
Question 4: What is the minimum internal cooking temperature for fish?
- 63°C (145°F)
- 68°C (155°F)
- 70°C (158°F) (Correct answer)
- 74°C (165°F)
Correct answer: 70°C (158°F)
Fish must reach a minimum internal temperature of 70°C (158°F) in Ontario. The fish should be opaque and flake easily with a fork when properly cooked.
Question 5: How should you check the internal temperature of a hamburger patty?
- Touch the surface to feel if it is hot
- Insert a probe thermometer into the thickest part of the patty (Correct answer)
- Cut it open and look at the color
- Check the temperature of the grill surface
Correct answer: Insert a probe thermometer into the thickest part of the patty
A probe thermometer inserted into the thickest part of the patty gives the most accurate internal temperature reading. Color alone is not a reliable indicator of doneness for ground beef.
Question 6: What is the first stage of the two-stage cooling process for cooked food?
- Cool from 74°C to 40°C within 1 hour
- Cool from 60°C to 20°C within 2 hours (Correct answer)
- Cool from 100°C to 60°C within 1 hour
- Cool from 60°C to 4°C within 2 hours
Correct answer: Cool from 60°C to 20°C within 2 hours
The first stage requires cooling food from 60°C to 20°C within 2 hours. This stage is critical because the food passes through the most dangerous temperature range where bacteria multiply fastest.
Ontario Food Handler Certificate Temperature Control and Danger Zone 1
What is the temperature danger zone as defined by Ontario food safety regulations?