Ontario Food Handler Certification Practice Exam 2025 – Your All-in-One Guide to Exam Success!

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Which of the following is NOT a source of microorganisms that can lead to food contamination?

Foods at 4°C to 60°C temperature

Proteins such as fish and poultry

Contaminated water

Canned foods

Canned foods are considered a low-risk source for microorganisms because the canning process involves heating that destroys harmful bacteria, molds, and yeasts, making the food safe to eat as long as the can is intact and properly sealed. This creates a shelf-stable product that is less likely to harbor pathogenic microorganisms.

In contrast, foods stored at temperatures between 4°C to 60°C are in the "danger zone," where bacteria can grow rapidly. Foods like fish and poultry are also known to harbor high levels of pathogens if not handled or cooked properly. Contaminated water presents another significant risk for food contamination, as it can introduce harmful microorganisms into food when it is used for irrigation or processing.

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