Ontario Food Handler Certification Practice Exam

Keeping food at safe temperatures during transport is essential for preventing foodborne illnesses. When food is exposed to unsafe temperatures, particularly within the "danger zone" of 4°C to 60°C (40°F to 140°F), the growth of harmful bacteria can occur rapidly. Maintaining safe temperatures is crucial for both hot and cold foods; hot foods should be kept hot (above 60°C or 140°F), while cold foods should be kept cold (below 4°C or 40°F).

Proper temperature control during delivery protects the integrity of the food and ensures that it remains safe for consumption when it reaches the customer. This practice not only complies with food safety regulations but also helps in meeting customer expectations for safe and high-quality food.

In contrast, packing food tightly may lead to inadequate air circulation and uneven temperature distribution, which can compromise food safety. Additionally, speeding up delivery times, while important for service efficiency, should not come at the cost of food safety standards. Using non-insulated containers fails to provide the necessary temperature control, leading to an increased risk of bacterial growth.