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

Question: 1 / 400

What temperature range is conducive to the growth of microorganisms that cause food contamination?

Below 4°C

0°C to 4°C

4°C to 60°C

The temperature range that is conducive to the growth of microorganisms that cause food contamination is indeed between 4°C and 60°C. This range is often referred to as the "danger zone" in food safety, where conditions are ideal for bacteria and other pathogens to multiply rapidly.

When food is kept within this temperature range, it increases the risk of foodborne illness, as harmful microorganisms can grow to levels that can cause sickness. Keeping food below 4°C can inhibit the growth of most bacteria, while temperatures above 60°C can kill many pathogens, thus ensuring food safety.

While other temperature ranges listed are significant for food storage and safety, they do not provide the same conducive environment for the growth of harmful microorganisms as the defined danger zone does.

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Above 60°C

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