Ontario Food Handler Certificate Food Storage and Labelling 2

Question 1

How long can ready-to-eat potentially hazardous food be stored in a refrigerator at 4°C or below?

Accepted Answer

Up to 7 days from preparation

Answer

Up to 3 days

Answer

Up to 14 days

Answer

Indefinitely if refrigerated

Question 2

What is the proper way to store raw chicken in a refrigerator with other foods?

Accepted Answer

On the bottom shelf in a leak-proof container

Answer

On the top shelf for easy access

Answer

Next to the vegetables in a bag

Answer

On any available shelf

Question 3

What should be done with canned food that has a bulging lid?

Accepted Answer

Discard it immediately without opening — it may contain Clostridium botulinum toxin

Answer

Open it carefully and check the smell

Answer

Use it immediately before it gets worse

Answer

Return it to the shelf for the next inventory check

Question 4

How should dry goods like flour and sugar be stored after opening their original packaging?

Accepted Answer

Transferred to clean, labeled, food-grade containers with tight-fitting lids

Answer

Left in the opened bag on the shelf

Answer

Placed in any available container

Answer

Kept in the bag with the top folded over

Question 5

What is the 'best before' date on a food product?

Accepted Answer

An indication of when the product will be at its best quality when stored properly — it is not a safety date for most foods

Answer

The date after which the food becomes poisonous

Answer

The date the food was manufactured

Answer

The date by which the food must be sold

Question 6

What precautions should be taken when storing chemicals near food in a premises?

Accepted Answer

Chemicals must NEVER be stored near food — they must be in a separate, designated storage area

Answer

Chemicals can be stored on the same shelf if labeled

Answer

Chemicals can be stored above food if in sealed containers

Answer

No special precautions are needed for sealed chemical containers