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

Food should be held at a temperature of at least 60°C to prevent the growth of harmful bacteria. At this temperature, bacteria that can cause foodborne illnesses are significantly slowed down, which helps ensure food safety during holding and serving.

Holding food below 60°C can lead to unsafe conditions, as bacteria can multiply rapidly in the danger zone, which typically ranges from 4°C to 60°C. Therefore, the 60°C mark is essential for keeping hot foods safe for consumption.

While higher temperatures such as 70°C and beyond may provide additional safety margins, 60°C is the minimum standard recognized for safe hot holding.