FOODSAFE Food Storage Best Practices

Question 1

What does the FIFO method stand for and why is it important in food storage?

Accepted Answer

First In, First Out — older stock is used before newer stock to prevent spoilage and waste

Answer

First In, Forever Out — food is discarded after first use

Answer

Food Inspection For Operators — a daily inspection routine

Answer

Frozen Items, Fresh Only — a sorting method for freezer organization

Question 2

At what height should food be stored off the floor in a dry storage area?

Accepted Answer

At least 15 cm (6 inches) off the floor

Answer

Directly on the floor is acceptable

Answer

At least 60 cm (2 feet) off the floor

Answer

Height does not matter if the floor is clean

Question 3

How should dry goods (flour, sugar, rice) be stored after opening?

Accepted Answer

Transfer to clean, labelled, food-grade containers with tight-fitting lids

Answer

Leave them in the opened original bag

Answer

Store in any available container

Answer

Clip the bag closed and leave on the counter

Question 4

What is the maximum recommended temperature for a dry storage area?

Accepted Answer

10°C to 21°C (50°F to 70°F)

Answer

30°C (86°F)

Answer

Any temperature is acceptable for dry goods

Answer

Below 4°C (40°F)

Question 5

Why should food never be stored in containers that previously held chemicals?

Accepted Answer

Chemical residues can leach into food even after washing, causing chemical contamination

Answer

Chemical containers are too large for food

Answer

It is only a labelling concern

Answer

Chemical containers are acceptable if thoroughly washed

Question 6

How should canned goods be inspected before storage?

Accepted Answer

Check for dents, swelling, rust, leaking seams, and missing or damaged labels — reject any cans showing these signs

Answer

No inspection is needed for canned goods

Answer

Only check the expiration date

Answer

Shake the can to listen for contents