Ontario Food Handler Certificate Food Storage and Labelling 2 — Questions and Answers
Question 1: How long can ready-to-eat potentially hazardous food be stored in a refrigerator at 4°C or below?
- Up to 3 days
- Up to 7 days from preparation (Correct answer)
- Up to 14 days
- Indefinitely if refrigerated
Correct answer: Up to 7 days from preparation
Ready-to-eat potentially hazardous food should be consumed or discarded within 7 days of preparation when stored at 4°C or below. This limit accounts for the slow but continued bacterial growth at refrigerator temperatures.
Question 2: What is the proper way to store raw chicken in a refrigerator with other foods?
- On the top shelf for easy access
- On the bottom shelf in a leak-proof container (Correct answer)
- Next to the vegetables in a bag
- On any available shelf
Correct answer: On the bottom shelf in a leak-proof container
Raw chicken must be stored on the bottom shelf in a leak-proof container to prevent juices from dripping onto other foods. This placement follows the storage hierarchy based on cooking temperatures.
Question 3: What should be done with canned food that has a bulging lid?
- Open it carefully and check the smell
- Use it immediately before it gets worse
- Discard it immediately without opening — it may contain Clostridium botulinum toxin (Correct answer)
- Return it to the shelf for the next inventory check
Correct answer: Discard it immediately without opening — it may contain Clostridium botulinum toxin
A bulging can indicates gas production from bacterial growth, possibly Clostridium botulinum. The can should never be opened as the toxin can be fatal. It must be discarded safely according to local waste disposal guidelines.
Question 4: How should dry goods like flour and sugar be stored after opening their original packaging?
- Left in the opened bag on the shelf
- Transferred to clean, labeled, food-grade containers with tight-fitting lids (Correct answer)
- Placed in any available container
- Kept in the bag with the top folded over
Correct answer: Transferred to clean, labeled, food-grade containers with tight-fitting lids
Once opened, dry goods should be transferred to clean, food-grade containers with tight-fitting lids to prevent pest contamination, moisture absorption, and cross-contamination. Containers must be labeled with the product name.
Question 5: What is the 'best before' date on a food product?
- The date after which the food becomes poisonous
- An indication of when the product will be at its best quality when stored properly — it is not a safety date for most foods (Correct answer)
- The date the food was manufactured
- The date by which the food must be sold
Correct 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
The 'best before' date indicates quality, not safety, for most shelf-stable foods. However, for potentially hazardous foods in food service, products past their best before date should generally not be used.
Question 6: What precautions should be taken when storing chemicals near food in a premises?
- Chemicals can be stored on the same shelf if labeled
- Chemicals must NEVER be stored near food — they must be in a separate, designated storage area (Correct answer)
- Chemicals can be stored above food if in sealed containers
- No special precautions are needed for sealed chemical containers
Correct answer: Chemicals must NEVER be stored near food — they must be in a separate, designated storage area
Cleaning chemicals, pesticides, and other non-food items must be stored completely separate from food products to prevent chemical contamination. Even sealed containers can leak or be confused with food products.
