Ontario Food Handler Certificate Food Storage and Labelling 3

Question 1

At what temperature should a freezer operate in a food premises?

Accepted Answer

-18°C (0°F) or below

Answer

0°C (32°F)

Answer

-10°C (14°F)

Answer

-5°C (23°F)

Question 2

What is the proper procedure for receiving a food delivery?

Accepted Answer

Check temperatures, inspect packaging for damage, verify quantities and quality, and store immediately in proper locations

Answer

Sign for it and put it away later

Answer

Only check the invoice matches the order

Answer

Accept everything and sort it out during the next shift

Question 3

What should you do if you notice ice crystals or freezer burn on frozen food?

Accepted Answer

Ice crystals may indicate thawing and refreezing — evaluate for safety; freezer burn affects quality but not necessarily safety

Answer

The food is unsafe and must be discarded immediately

Answer

Freezer burn makes food more nutritious

Answer

Add extra seasoning to mask the freezer burn taste

Question 4

How should opened canned goods be stored?

Accepted Answer

Transferred to a clean, covered, food-grade container, labeled, dated, and refrigerated

Answer

In the original can in the refrigerator

Answer

Left in the open can on the counter

Answer

Covered with plastic wrap in the original can

Question 5

What is the correct way to rotate stock when receiving a new delivery?

Accepted Answer

Move existing stock to the front and place new items behind, following FIFO principles

Answer

Place new items in front for easy access

Answer

Mix new and old items together

Answer

Remove all old stock and replace with new

Question 6

What are the Ontario requirements for labeling food prepared for retail sale at the premises?

Accepted Answer

Product name, list of ingredients including allergens, and best before date (if shelf life is 90 days or less)

Answer

No labeling required if sold on the premises where prepared

Answer

Only a price sticker is needed

Answer

Only the date of preparation