Ontario Food Handler Certificate Food Storage and Labelling

Question 1

What is the maximum temperature at which a refrigerator should operate in a food premises?

Accepted Answer

4°C (40°F)

Answer

7°C (45°F)

Answer

0°C (32°F)

Answer

10°C (50°F)

Question 2

What does FIFO stand for and why is it important in food storage?

Accepted Answer

First In, First Out — ensures older products are used before newer ones to minimize waste and spoilage risk

Answer

Food Inspection and Freshness Operations — a type of quality check

Answer

Frozen Items, Fresh Orders — a delivery system

Answer

Final Inventory for Fiscal Organization — an accounting method

Question 3

How high off the floor should food be stored in a dry storage area?

Accepted Answer

At least 15 cm (6 inches)

Answer

Directly on the floor if in sealed containers

Answer

At least 30 cm (12 inches)

Answer

At least 60 cm (24 inches)

Question 4

What information must be on the label of pre-packaged food sold in Ontario?

Accepted Answer

Product name, ingredient list, allergen declarations, net quantity, best before date, and manufacturer information

Answer

Only the product name

Answer

Only the best before date

Answer

Product name and price only

Question 5

What is the ideal temperature range for a dry storage area?

Accepted Answer

10°C to 21°C (50°F to 70°F)

Answer

0°C to 4°C (32°F to 40°F)

Answer

25°C to 30°C (77°F to 86°F)

Answer

Any temperature is acceptable for dry goods

Question 6

When food is prepared and stored in-house, what date marking is required?

Accepted Answer

The preparation date and a use-by or discard date must be clearly marked

Answer

No date marking is required for in-house food

Answer

Only the name of the person who prepared it

Answer

Only the preparation date is needed