FOODSAFE Food Storage Best Practices 2 — Questions and Answers
Question 1: How should raw meats be stored in a walk-in refrigerator?
- Anywhere there is space
- In sealed, leak-proof containers on the lowest shelves, separated by type, with poultry on the very bottom (Correct answer)
- Unwrapped on the top shelf for air circulation
- In paper bags on middle shelves
Correct answer: In sealed, leak-proof containers on the lowest shelves, separated by type, with poultry on the very bottom
Raw meats must be in sealed, leak-proof containers to prevent dripping. They go on low shelves ordered by cooking temperature: whole meats above ground meats, with poultry at the very bottom. This prevents cross-contamination from drips.
Question 2: What information should be on the label of food stored in a refrigerator or freezer?
- Just the name of the cook
- Product name, date of preparation or opening, and use-by date (Correct answer)
- Only the product name
- No label is required if the food handler knows what it is
Correct answer: Product name, date of preparation or opening, and use-by date
Labels must include the product name (to prevent confusion), the date of preparation or opening (to track age), and the use-by date (to ensure food is used within its safe storage life). This supports FIFO rotation and food safety.
Question 3: What is the maximum recommended storage time for cooked leftovers in the refrigerator?
- 1 day
- 3 to 4 days at 4°C (40°F) or below (Correct answer)
- 10 days
- 2 weeks
Correct answer: 3 to 4 days at 4°C (40°F) or below
Cooked leftovers should be consumed or discarded within 3 to 4 days when stored at 4°C (40°F) or below. After this period, bacterial growth — including Listeria, which grows at refrigeration temperatures — may reach unsafe levels.
Question 4: Why is it important to maintain proper air circulation in refrigerators and freezers?
- Air circulation only affects energy consumption
- Proper air circulation ensures even temperature distribution throughout the unit, preventing warm spots where bacteria can grow (Correct answer)
- Air circulation causes food to dry out and should be minimized
- Air circulation is only important in walk-in coolers
Correct answer: Proper air circulation ensures even temperature distribution throughout the unit, preventing warm spots where bacteria can grow
Overpacking a refrigerator or blocking vents restricts airflow, creating warm spots where temperatures may rise into the danger zone. Proper air circulation ensures uniform cold temperatures throughout all stored food.
Question 5: What should a food handler do when they find food in the refrigerator past its use-by date?
- Smell it to determine if it is still safe
- Discard it immediately, as use-by dates indicate the last day the food is considered safe for consumption (Correct answer)
- Extend the date by 2 days if it looks fine
- Move it to the freezer to extend its life
Correct answer: Discard it immediately, as use-by dates indicate the last day the food is considered safe for consumption
Use-by dates indicate the last date for safe consumption based on the food's storage conditions. Foods past this date must be discarded regardless of appearance, smell, or taste, as pathogenic bacteria may be present without obvious signs.
Question 6: How should eggs be stored in a food service establishment?
- At room temperature on the counter
- In their original carton in the refrigerator at 4°C (40°F) or below (Correct answer)
- In a bowl of water on the counter
- In any container in the pantry
Correct answer: In their original carton in the refrigerator at 4°C (40°F) or below
Eggs must be refrigerated at 4°C (40°F) or below in their original cartons, which protect them from absorbing odours and prevent moisture loss. The carton also provides the best-before date and lot number for traceability.
FOODSAFE Food Storage Best Practices 2
How should raw meats be stored in a walk-in refrigerator?