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

The temperature range considered the danger zone for food safety is from 4°C to 60°C. Within this range, bacteria can grow rapidly, increasing the risk of foodborne illnesses. Keeping food outside of this temperature zone helps ensure that harmful microorganisms do not multiply to dangerous levels.

This temperature range is critical for food safety regulations, as it is well established that refrigeration at temperatures below 4°C slows down bacterial growth, while cooking food to temperatures above 60°C effectively kills most bacteria. Understanding the danger zone is essential for food handlers to maintain proper food temperatures during storage, preparation, and service, ensuring food safety protocols are prioritized in any food handling setting.