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

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Question: 1 / 400

How should food be held at room temperature for safety?

Up to 4 hours

Marked with the date and time only

Not for more than 2 hours

Holding food at room temperature safely is crucial to prevent the growth of harmful bacteria. Food should not be left out for more than 2 hours because this timeframe is when bacteria can multiply rapidly, potentially causing foodborne illnesses.

If food is held at room temperature for longer than 2 hours, it enters the danger zone (temperatures between 4°C and 60°C or 40°F and 140°F), where pathogens can thrive. After this time period, the safety of the food can no longer be guaranteed.

While marking food with the date and time can be a good practice, it is not the primary guideline for safe holding times. Additionally, holding food for 4 hours or 8 hours greatly exceeds the safe limit and increases the risk for food safety issues.

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At least 8 hours

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