Ontario Food Handler Certification Practice Exam 2025 - Free Food Handler Certification Practice Questions and Study Guide

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What temperature range is considered the 'danger zone' for food safety?

0°C to 5°C

5°C to 60°C

The temperature range identified as the 'danger zone' for food safety is from 5°C to 60°C. This range is critical because it is where bacteria can grow rapidly, leading to an increased risk of foodborne illness. At temperatures within this range, many pathogenic bacteria can thrive and double in number in as little as 20 minutes.

Maintaining food temperatures outside of this danger zone is vital to ensuring food safety; foods should be kept below 5°C to prevent bacterial growth or cooked to at least 60°C to kill off harmful germs. This knowledge helps food handlers make informed decisions about food storage, preparation, and serving, ultimately protecting public health.

Other options listed do not reflect this critical range where food safety is most compromised. For instance, the ranges below 5°C or above 60°C are generally safer for food storage and holding conditions.

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60°C to 75°C

75°C to 100°C

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