Ontario Food Handler Certificate Food Storage and Labelling 4

Question 1

Why should food never be stored in empty chemical containers, even if they have been washed?

Accepted Answer

Chemical residue can remain in the container and contaminate food, and it creates confusion about the container's contents

Answer

The containers are not food grade

Answer

The containers are too large for food

Answer

There is no problem if the containers are thoroughly washed

Question 2

What is the maximum shelf life for leftover cooked rice stored at 4°C?

Accepted Answer

1 day from preparation

Answer

24 hours

Answer

3 days

Answer

7 days

Question 3

How should raw eggs be stored in a food premises?

Accepted Answer

In the refrigerator at 4°C or below, in their original carton

Answer

On the counter at room temperature

Answer

In a bowl on the prep table

Answer

In the freezer for maximum freshness

Question 4

What is the proper way to store food in a walk-in cooler?

Accepted Answer

On shelves at least 15 cm off the floor, covered or in sealed containers, with raw products below ready-to-eat items

Answer

On the floor against the wall to save shelf space

Answer

Wherever there is space available

Answer

In cardboard boxes stacked on the floor

Question 5

Why is it important to keep dry storage areas well-ventilated?

Accepted Answer

Good ventilation controls humidity, prevents mold growth, and helps maintain consistent temperatures

Answer

For employee comfort only

Answer

Ventilation is not important for dry storage

Answer

To keep the area smelling fresh

Question 6

What should a food handler do when they find a food item without any date marking in the cooler?

Accepted Answer

When in doubt, throw it out — undated food should be discarded if its age and safety cannot be determined

Answer

Smell it to determine if it is still good

Answer

Use it immediately before it goes bad

Answer

Add a date label with today's date and continue storing it