FOODSAFE Food Storage Best Practices 3

Question 1

What are the three main environmental conditions that must be controlled in dry storage?

Accepted Answer

Temperature, humidity, and ventilation

Answer

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?

Accepted Answer

On upper shelves, away from strong-smelling foods, in their original sealed containers at 4°C (40°F) or below

Answer

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?

Accepted Answer

Wash, sort, and store in designated areas; keep ethylene-producing fruits separate from ethylene-sensitive vegetables; refrigerate most produce at proper humidity

Answer

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?

Accepted Answer

Leaking or condensation from pipes can drip onto food, causing physical and biological contamination including sewage bacteria

Answer

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?

Accepted Answer

Store in moisture-proof, airtight packaging at -18°C (0°F) or below, with proper labelling, dating, and organized rotation

Answer

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.

BC FOODSAFE Practice Test

BC FOODSAFE Practice Test

FOODSAFE Food Storage Best Practices 3