California Food Handler Practice Exam 2025 – All-in-One Guide to Master Your Certification!

When food is not properly cooled, it can become a breeding ground for harmful bacteria. These bacteria thrive in the temperature range between 40°F and 140°F, often referred to as the "danger zone." If food remains in this temperature range for too long after cooking, it can allow bacteria such as Salmonella, E. coli, and Listeria to multiply rapidly. Consuming food contaminated with these bacteria can lead to foodborne illnesses, which can cause symptoms ranging from mild nausea to severe gastrointestinal distress. Therefore, proper cooling techniques, such as using shallow containers and ensuring that food cools quickly, are crucial for food safety and preventing illness.