FOODSAFE Food Storage Best Practices 4 — Questions and Answers
Question 1: What does 'best before' date mean on a food product, and how does it differ from a 'use by' date?
- They mean the same thing
- 'Best before' indicates quality may decline after that date but food may still be safe; 'use by' indicates the last date for safe consumption (Correct answer)
- 'Best before' is for frozen food; 'use by' is for fresh food
- 'Best before' is mandatory; 'use by' is optional
Correct answer: 'Best before' indicates quality may decline after that date but food may still be safe; 'use by' indicates the last date for safe consumption
'Best before' dates relate to quality — food may still be safe after this date but quality (taste, texture, nutrition) may decline. 'Use by' dates relate to safety — food should not be consumed after this date as it may be unsafe.
Question 2: How should potentially hazardous foods be transported between locations?
- In any vehicle without temperature control
- In insulated containers or vehicles maintaining proper temperatures: cold foods below 4°C (40°F), hot foods above 60°C (140°F) (Correct answer)
- At room temperature if the trip is under an hour
- Wrapped in newspaper for insulation
Correct answer: In insulated containers or vehicles maintaining proper temperatures: cold foods below 4°C (40°F), hot foods above 60°C (140°F)
During transport, the cold chain or hot chain must be maintained. Insulated containers, coolers with ice packs, or temperature-controlled vehicles are required. Temperature should be checked at departure and arrival.
Question 3: Why is it important to keep refrigerator and freezer doors closed as much as possible?
- Only to save electricity
- Opening doors allows warm air in, raising internal temperatures and potentially pushing stored food into the temperature danger zone (Correct answer)
- It prevents odours from escaping
- There is no important reason — it is just a habit
Correct answer: Opening doors allows warm air in, raising internal temperatures and potentially pushing stored food into the temperature danger zone
Every time a door opens, warm air enters and cold air escapes. Frequent or prolonged door openings can raise the internal temperature above 4°C (40°F), allowing bacterial growth on stored food. Organizing items to find them quickly minimizes door-open time.
Question 4: What should a food handler do if they find evidence of pest activity (droppings, gnaw marks) in a dry storage area?
- Clean up the droppings and continue as normal
- Immediately report to the supervisor, isolate and discard any contaminated food, clean and sanitize the area, and contact pest control (Correct answer)
- Set traps without telling the supervisor
- Ignore it if the pests are not currently visible
Correct answer: Immediately report to the supervisor, isolate and discard any contaminated food, clean and sanitize the area, and contact pest control
Pest evidence indicates contamination of the storage area. Contaminated food must be discarded, the area thoroughly cleaned and sanitized, and a pest control professional contacted. The incident must be documented and reported.
Question 5: How should bread and baked goods be stored in a commercial kitchen?
- In the refrigerator to extend shelf life
- In a cool, dry area at room temperature in airtight containers or original packaging, away from moisture and strong-smelling foods (Correct answer)
- In the walk-in freezer at all times
- On top of the stove where it is warm
Correct answer: In a cool, dry area at room temperature in airtight containers or original packaging, away from moisture and strong-smelling foods
Most bread and baked goods store best at cool room temperature in airtight containers. Refrigeration actually accelerates staling (retrogradation of starch). Long-term storage can be done in the freezer. Moisture promotes mould growth.
Question 6: What is the purpose of a receiving log in food storage management?
- To track employee hours
- To document delivery details including supplier, product, quantity, temperature at arrival, condition, and any rejected items for traceability and accountability (Correct answer)
- To calculate food costs only
- Receiving logs are optional
Correct answer: To document delivery details including supplier, product, quantity, temperature at arrival, condition, and any rejected items for traceability and accountability
A receiving log creates a documented trail of all deliveries, enabling traceability in case of food-borne illness outbreaks, verifying cold chain compliance, documenting rejected products, and holding suppliers accountable for quality.
FOODSAFE Food Storage Best Practices 4
What does 'best before' date mean on a food product, and how does it differ from a 'use by' date?