Ontario Food Handler Certification Practice Exam

What temperature must food be held in cold conditions?

1. 1°C

2. 3°C

3. 4°C or lower

4. 6°C

The correct answer is: 4°C or lower

Food must be held at a temperature of 4°C or lower to ensure safety and prevent the growth of harmful bacteria. This temperature is critical because bacteria thrive in the temperature range known as the "danger zone," which is between 4°C and 60°C. By keeping food at 4°C or below, you effectively minimize the risk of foodborne illness. This standard is based on food safety regulations to maintain the quality and safety of perishable foods. The other temperatures listed, while they may be cooler than room temperature, do not meet the necessary criteria for safe cold food storage according to food safety guidelines. Maintaining food at temperatures higher than 4°C increases the risk of bacterial growth, making it unsafe for consumption.