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

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What temperature range is considered the "Danger Zone" for food safety?

0°C to 30°C

4°C to 60°C

The "Danger Zone" for food safety is defined as the temperature range where bacteria grow most rapidly. This range is crucial for food handlers to understand, as food stored or held within these temperatures can lead to foodborne illnesses if not managed properly. The range of 4°C to 60°C (approximately 39°F to 140°F) provides the optimal conditions for pathogens to multiply, making it essential to keep perishable foods out of this zone to ensure safety.

When food is held within this temperature range, the risk of bacterial growth increases significantly, especially if it remains there for an extended period. Therefore, maintaining proper food temperatures is vital in any food service operation.

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30°C to 50°C

10°C to 40°C

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