Ontario Food Handler Certification Practice Exam

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Prepare for the Ontario Food Handler Certification Exam with our comprehensive quiz. Utilize flashcards and multiple choice questions, complete with hints and explanations to ace your certification!

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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
At least 8 hours

The correct answer is: 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.