FOODSAFE Food Storage Best Practices 1 — Questions and Answers
Question 1: What does the FIFO method stand for and why is it important in food storage?
- First In, First Out — older stock is used before newer stock to prevent spoilage and waste (Correct answer)
- First In, Forever Out — food is discarded after first use
- Food Inspection For Operators — a daily inspection routine
- Frozen Items, Fresh Only — a sorting method for freezer organization
Correct answer: First In, First Out — older stock is used before newer stock to prevent spoilage and waste
FIFO (First In, First Out) ensures older stock is used before newer deliveries, reducing waste and preventing food from sitting beyond its safe storage life. New deliveries are placed behind existing stock to maintain this rotation.
Question 2: At what height should food be stored off the floor in a dry storage area?
- Directly on the floor is acceptable
- At least 15 cm (6 inches) off the floor (Correct answer)
- At least 60 cm (2 feet) off the floor
- Height does not matter if the floor is clean
Correct answer: At least 15 cm (6 inches) off the floor
Food must be stored at least 15 cm (6 inches) off the floor on shelves or pallets. This prevents contamination from floor cleaning, pest access, and moisture damage, and allows for proper cleaning beneath storage areas.
Question 3: How should dry goods (flour, sugar, rice) be stored after opening?
- Leave them in the opened original bag
- Transfer to clean, labelled, food-grade containers with tight-fitting lids (Correct answer)
- Store in any available container
- Clip the bag closed and leave on the counter
Correct answer: Transfer to clean, labelled, food-grade containers with tight-fitting lids
Open bags are vulnerable to pests, moisture, and contamination. Transferring dry goods to food-grade containers with tight lids protects against insects, rodents, humidity, and cross-contamination while maintaining quality.
Question 4: What is the maximum recommended temperature for a dry storage area?
- 30°C (86°F)
- 10°C to 21°C (50°F to 70°F) (Correct answer)
- Any temperature is acceptable for dry goods
- Below 4°C (40°F)
Correct answer: 10°C to 21°C (50°F to 70°F)
Dry storage areas should be maintained between 10°C and 21°C (50°F to 70°F) with good ventilation and 50–60% relative humidity. Higher temperatures accelerate spoilage, promote pest activity, and reduce the shelf life of dry goods.
Question 5: Why should food never be stored in containers that previously held chemicals?
- Chemical containers are too large for food
- Chemical residues can leach into food even after washing, causing chemical contamination (Correct answer)
- It is only a labelling concern
- Chemical containers are acceptable if thoroughly washed
Correct answer: Chemical residues can leach into food even after washing, causing chemical contamination
Chemical residues can absorb into container materials (especially plastics) and leach into food even after thorough washing. Only food-grade containers that have never held chemicals should be used for food storage.
Question 6: How should canned goods be inspected before storage?
- No inspection is needed for canned goods
- Check for dents, swelling, rust, leaking seams, and missing or damaged labels — reject any cans showing these signs (Correct answer)
- Only check the expiration date
- Shake the can to listen for contents
Correct answer: Check for dents, swelling, rust, leaking seams, and missing or damaged labels — reject any cans showing these signs
Damaged cans may indicate compromised seals allowing bacterial entry, or Clostridium botulinum growth (swelling). Deep dents near seams, rust, leaks, and missing labels are all grounds for rejection to prevent food-borne illness.
FOODSAFE Food Storage Best Practices 1
What does the FIFO method stand for and why is it important in food storage?