FOODSAFE Food Storage Best Practices 3 — Questions and Answers
Question 1: What are the three main environmental conditions that must be controlled in dry storage?
- Light, sound, and vibration
- Temperature, humidity, and ventilation (Correct answer)
- Colour, size, and shape of the storage room
- Temperature, altitude, and barometric pressure
Correct answer: Temperature, humidity, and ventilation
Dry storage requires temperature control (10–21°C), humidity control (50–60% relative humidity), and adequate ventilation. These conditions prevent bacterial and mould growth, pest attraction, and deterioration of food quality.
Question 2: How should dairy products be stored in a commercial refrigerator?
- On the bottom shelf near raw meats
- On upper shelves, away from strong-smelling foods, in their original sealed containers at 4°C (40°F) or below (Correct answer)
- At the back of the refrigerator where it is coldest
- In any available space
Correct answer: On upper shelves, away from strong-smelling foods, in their original sealed containers at 4°C (40°F) or below
Dairy products should be stored on upper shelves to avoid cross-contamination from raw meats below. They absorb odours easily, so they should be kept away from strong-smelling items. Original containers maintain quality and provide date information.
Question 3: What is the recommended practice for storing fresh fruits and vegetables in a commercial kitchen?
- Store all produce together in one large bin
- Wash, sort, and store in designated areas; keep ethylene-producing fruits separate from ethylene-sensitive vegetables; refrigerate most produce at proper humidity (Correct answer)
- Store all produce at room temperature
- Store produce next to raw meats for convenience
Correct answer: Wash, sort, and store in designated areas; keep ethylene-producing fruits separate from ethylene-sensitive vegetables; refrigerate most produce at proper humidity
Produce should be sorted because some fruits (apples, bananas) produce ethylene gas that accelerates ripening and spoilage of nearby vegetables. Most produce is refrigerated, with separate storage from raw meats to prevent contamination.
Question 4: Why should food not be stored directly under sewage or water pipes?
- Pipes block light from reaching the food
- Leaking or condensation from pipes can drip onto food, causing physical and biological contamination including sewage bacteria (Correct answer)
- It is only an aesthetic concern
- Pipes take up storage space
Correct answer: Leaking or condensation from pipes can drip onto food, causing physical and biological contamination including sewage bacteria
Leaking sewage pipes can drip dangerous bacteria like E. coli and Salmonella onto food. Even clean water pipes can produce condensation that carries surface bacteria. All food must be stored away from overhead pipes.
Question 5: What is the proper way to store frozen food to maintain its quality and safety?
- Stack items tightly with no space between them
- Store in moisture-proof, airtight packaging at -18°C (0°F) or below, with proper labelling, dating, and organized rotation (Correct answer)
- Keep the freezer door open frequently to check items
- Frozen food does not need special storage considerations
Correct answer: Store in moisture-proof, airtight packaging at -18°C (0°F) or below, with proper labelling, dating, and organized rotation
Proper frozen storage uses moisture-proof, airtight packaging to prevent freezer burn, maintains -18°C (0°F) or below, and follows FIFO rotation with clear labels and dates. Adequate spacing allows air circulation for even freezing.
Question 6: A food handler receives a delivery of fresh fish. Where should it be stored immediately?
- On the counter until they have time to put it away
- In the refrigerator at 4°C (40°F) or below, ideally on crushed ice in a perforated pan over a drip tray, stored below ready-to-eat items (Correct answer)
- In the freezer regardless of when it will be used
- In the dry storage area until dinner service
Correct answer: In the refrigerator at 4°C (40°F) or below, ideally on crushed ice in a perforated pan over a drip tray, stored below ready-to-eat items
Fresh fish is highly perishable and must be refrigerated immediately at 4°C (40°F) or below. Storing on self-draining ice keeps it at optimal temperature. It must be below ready-to-eat items to prevent cross-contamination from drips.
FOODSAFE Food Storage Best Practices 3
What are the three main environmental conditions that must be controlled in dry storage?