Ontario Food Handler Certificate Food Storage and Labelling 3 — Questions and Answers
Question 1: At what temperature should a freezer operate in a food premises?
- 0°C (32°F)
- -10°C (14°F)
- -18°C (0°F) or below (Correct answer)
- -5°C (23°F)
Correct answer: -18°C (0°F) or below
Freezers should operate at -18°C (0°F) or below. This temperature stops bacterial growth entirely (though it does not kill bacteria) and maintains food quality for extended storage periods.
Question 2: What is the proper procedure for receiving a food delivery?
- Sign for it and put it away later
- Check temperatures, inspect packaging for damage, verify quantities and quality, and store immediately in proper locations (Correct answer)
- Only check the invoice matches the order
- Accept everything and sort it out during the next shift
Correct answer: Check temperatures, inspect packaging for damage, verify quantities and quality, and store immediately in proper locations
Proper receiving includes temperature checks (cold/frozen items), visual inspection for damage or contamination, verifying quantities and quality against the order, and immediate proper storage. Problems must be addressed before accepting.
Question 3: What should you do if you notice ice crystals or freezer burn on frozen food?
- The food is unsafe and must be discarded immediately
- Ice crystals may indicate thawing and refreezing — evaluate for safety; freezer burn affects quality but not necessarily safety (Correct answer)
- Freezer burn makes food more nutritious
- Add extra seasoning to mask the freezer burn taste
Correct answer: Ice crystals may indicate thawing and refreezing — evaluate for safety; freezer burn affects quality but not necessarily safety
Large ice crystals can indicate the food was thawed and refrozen, which is a safety concern. Freezer burn (dry, discolored patches) primarily affects quality and taste but does not necessarily make food unsafe if it remained frozen.
Question 4: How should opened canned goods be stored?
- In the original can in the refrigerator
- Transferred to a clean, covered, food-grade container, labeled, dated, and refrigerated (Correct answer)
- Left in the open can on the counter
- Covered with plastic wrap in the original can
Correct answer: Transferred to a clean, covered, food-grade container, labeled, dated, and refrigerated
Once opened, canned goods should be transferred to clean, food-grade containers because the metal can can impart metallic flavors and some metals may leach into acidic foods. The container must be labeled, dated, and refrigerated.
Question 5: What is the correct way to rotate stock when receiving a new delivery?
- Place new items in front for easy access
- Move existing stock to the front and place new items behind, following FIFO principles (Correct answer)
- Mix new and old items together
- Remove all old stock and replace with new
Correct answer: Move existing stock to the front and place new items behind, following FIFO principles
Stock rotation following FIFO requires placing new deliveries behind existing stock so older items are used first. This prevents older items from being pushed to the back and expiring or spoiling.
Question 6: What are the Ontario requirements for labeling food prepared for retail sale at the premises?
- No labeling required if sold on the premises where prepared
- Product name, list of ingredients including allergens, and best before date (if shelf life is 90 days or less) (Correct answer)
- Only a price sticker is needed
- Only the date of preparation
Correct answer: Product name, list of ingredients including allergens, and best before date (if shelf life is 90 days or less)
Foods prepared and packaged for retail sale at the premises must display the product name, complete ingredient list with priority allergen declarations, and a best before date if the shelf life is 90 days or less.
Ontario Food Handler Certificate Food Storage and Labelling 3
At what temperature should a freezer operate in a food premises?