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

Cooked foods should be stored covered and at safe temperatures to maintain safety. This practice is essential for preventing bacterial growth and ensuring food remains safe for consumption. When food is covered, it minimizes exposure to airborne contaminants and potential allergens, and it helps retain moisture, which can prevent spoilage.

Storing foods at safe temperatures, specifically below 4°C (40°F) for refrigeration or above 60°C (140°F) for hot holding, is critical in inhibiting the growth of pathogens that can cause foodborne illnesses. By ensuring that cooked foods are both covered and kept at the recommended temperatures, you significantly reduce the risk of contamination and ensure that the food stays safe for your customers or family.

In contrast, the other storage methods mentioned present risks. For instance, storing cooked foods in glass containers without lids can lead to contamination. Keeping foods in airtight bags on the counter exposes them to temperatures conducive to bacterial growth. Likewise, storing foods uncovered in the refrigerator allows for contamination from other items and can lead to drying out or spoilage.