Ace the Ontario Food Handler Certification 2026 – Serve Up Success!

Question: 1 / 400

What type of bacteria can multiply rapidly in the Danger Zone temperatures?

Non-pathogenic bacteria

Pathogenic bacteria

Pathogenic bacteria are the correct answer because they are the microorganisms that pose health risks when they multiply in food. The Danger Zone, defined as temperatures between 4°C (40°F) and 60°C (140°F), is optimal for bacterial growth. In this temperature range, certain pathogenic bacteria can reproduce quickly, potentially leading to foodborne illnesses if the contaminated food is consumed.

Non-pathogenic bacteria, while they may exist in food, do not cause disease and therefore do not pose the same risks as pathogenic bacteria. Nutritional bacteria usually refer to beneficial bacteria that help in digestion or fermentation processes, and allergenic bacteria isn't a recognized term in the context of food safety. Understanding the specific role and risks associated with pathogenic bacteria is crucial for food safety practices, especially in settings like restaurants and food processing.

Get further explanation with Examzify DeepDiveBeta

Nutritional bacteria

Allergenic bacteria

Next Question

Report this question

Download Ontario Food Handler Certification Practice Exam PDF Study Guide
Subscribe

Get the latest from Examzify

You can unsubscribe at any time. Read our privacy policy