Who needs food handler certification in Ontario
Ontario's Food Premises regulation, O. Reg. 493/17 under the Health Protection and Promotion Act, says every operator of a food service premise must make sure at least one food handler or supervisor who has completed food handler training is on the premise during every hour it is open. A food service premise is any place that prepares or serves meals or meal portions ready to eat, such as a restaurant, café, takeout counter, catering kitchen or food truck.
The training can come from a local public health unit or from a private program that the Ministry of Health has recognized as equivalent to the provincial standard. Ontario's public health units accept certificates from recognized providers, so you can choose an in-person class or an online course.
What the exam looks like
Each provider runs its own course and exam, so the exact number of questions, the time allowed and the number of attempts depend on who you train with. A few things are common:
| Part of the exam | What to expect |
|---|---|
| Format | Multiple choice, written at the end of the course or as a challenge exam |
| Pass mark | Set by each provider (for example, 70% or higher for Algonquin College's provincially recognized course) |
| Supervision | In person, or online with a proctor, depending on the provider |
| Certificate | Valid for five years, then you recertify |
| Recognition | Accepted by all Ontario public health units if it comes from a public health unit or a Ministry-recognized provider |
Check your own provider's rules before you book. Our timed mock exams use 40 questions with four options each, scored against a 70% pass mark, so you can check your pace and your readiness.
The seven topic areas in our question bank
- Foodborne illness and hazards. Biological, chemical and physical hazards; bacteria and viruses such as Salmonella, E. coli, Listeria, norovirus, hepatitis A and botulism; the people most at risk; cross-contamination; and Health Canada's 11 priority food allergens.
- Time and temperature control. The danger zone of 4 °C to 60 °C, the 2-hour limit during preparation, hot and cold holding, Health Canada's safe internal cooking temperatures, cooling, reheating to 74 °C, and safe thawing.
- Personal hygiene and handwashing. What a handwashing station needs, when and how long to wash, clean clothing, hair, illness, skin conditions and the food handler duties in section 33 of the regulation.
- Cleaning and sanitizing. The exact sanitizer strengths and temperatures in the regulation, dishwasher rules, two- and three-compartment sinks, cloths and the safe storage of chemicals.
- Receiving and storage. Inspected sources, purchase records, frozen food, eggs, ice, shelving, fridge layout and how long foods keep.
- Pest control. Keeping pests out, garbage, pest control records, and the rules on animals in food premises.
- Premises and legal requirements. The Health Protection and Promotion Act, inspections and orders, floors and walls, water supply, washrooms, mobile food premises and who must be trained.
Numbers that trip people up
- Hot and cold holding. Potentially hazardous food must be kept at 4 °C or colder, or 60 °C or hotter (O. Reg. 493/17, s. 27).
- Cooking. Health Canada lists 71 °C for ground beef and pork, 74 °C for poultry pieces, ground poultry, egg dishes and leftovers, 82 °C for whole poultry, and 70 °C for fish.
- Sanitizing. Hot water at 77 °C for 45 seconds, chlorine at 100 ppm, quaternary ammonium at 200 ppm, or iodine at 25 ppm, each for at least 45 seconds at 24 °C or warmer (s. 19).
- Dishwashers. Wash water between 60 °C and 71 °C, and a hot water sanitizing rinse of at least 82 °C for at least 10 seconds (s. 20).
- Records. Keep pest control records for at least one year and food purchase records until at least the first anniversary of the purchase.
How to prepare
Take your course seriously, since the exam is based on it. Then use practice questions to find your gaps. Start with the free sample, drill the section you find hardest, and finish with full mock exams. Read every explanation, including on questions you got right: many questions turn on one number, such as 74 °C or 100 ppm. Aim to score well above 70% in practice so that a few tricky questions on exam day do not catch you out.
Aptitude Tests Canada is an independent practice platform. We are not affiliated with or endorsed by the Government of Ontario, the Ministry of Health, Health Canada or any public health unit or training provider. Our questions are original practice questions written from the public laws and official guidance, not real exam questions.
Three worked examples
One question from different sections of the full pack, with the answer and explanation.
Which of these is a physical hazard?
- Norovirus on a server's unwashed hands
- Degreaser sprayed near an open salad
- Listeria growing in a tray of deli meat
- Broken plate fragments in a sauce
Under O. Reg. 493/17, s. 27, potentially hazardous food must be kept at an internal temperature of:
- 5 °C or lower, or 57 °C or higher
- 7 °C or lower, or 63 °C or higher
- 4 °C or lower, or 60 °C or higher
- 10 °C or lower, or 55 °C or higher
Under O. Reg. 493/17, what must a handwashing station include?
- A sink with cold running water only, plus a shared cloth towel hanging on a hook
- A hand basin with hot and cold water, soap, and a dryer or single-service towels
- A bottle of hand sanitizer mounted on the wall beside the kitchen door, refilled weekly
- Any kitchen sink, as long as it is near where food is prepared