Ontario Food Handler Certification Practice Exam 2026 – Your All-in-One Guide to Exam Success!

The recommended storage temperature for cold food items is between 0°C and 4°C. This temperature range is critical for maintaining food safety, as it inhibits the growth of harmful bacteria that can lead to foodborne illnesses. Keeping cold foods within this temperature range ensures that they remain safe for consumption, particularly items such as dairy products, meats, and prepared salads, which are especially vulnerable to microbial growth if not stored properly.

Options that suggest temperatures above 10°C or at room temperature fail to provide adequate safety for cold foods and can lead to conditions that allow bacteria to multiply rapidly, increasing the risk of foodborne illness. Storing foods below -5°C, while effective for freezing certain items, is not necessary for cold food storage, which is best maintained in the 0°C to 4°C range for optimal safety and quality.