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

Leaving food out at room temperature is not a safe method for cooling food because it can allow harmful bacteria to multiply rapidly. When food is left at temperatures between 4°C (39°F) and 60°C (140°F), known as the "danger zone," it becomes vulnerable to bacterial growth, which can lead to foodborne illnesses.

In contrast, the other methods mentioned are safe because they effectively reduce the temperature of food in a controlled manner. For instance, putting food directly into the refrigerator can cause the temperature inside the unit to rise, so it’s essential to ensure that large quantities of hot food cool down to room temperature (but no longer than two hours) before refrigeration. Using shallow containers increases the surface area of the food, allowing it to cool more quickly. An ice bath is also a highly effective method because it immediately lowers the temperature of the food, helping to bring it down to a safe level in a timely manner.