FOODSAFE Food Storage Best Practices 2

Question 1

How should raw meats be stored in a walk-in refrigerator?

Accepted Answer

In sealed, leak-proof containers on the lowest shelves, separated by type, with poultry on the very bottom

Answer

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?

Accepted Answer

Product name, date of preparation or opening, and use-by date

Answer

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?

Accepted Answer

3 to 4 days at 4°C (40°F) or below

Answer

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?

Accepted Answer

Proper air circulation ensures even temperature distribution throughout the unit, preventing warm spots where bacteria can grow

Answer

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?

Accepted Answer

Discard it immediately, as use-by dates indicate the last day the food is considered safe for consumption

Answer

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.

BC FOODSAFE Practice Test

BC FOODSAFE Practice Test

FOODSAFE Food Storage Best Practices 2