Food Storage and Labelling Flashcards
6 cards from real Ontario Food Handler Certificate practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.
Read the first 6 Food Storage and Labelling flashcards as text
At what temperature should a freezer operate in a food premises?
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.
What is the proper procedure for receiving a food delivery?
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.
What should you do if you notice ice crystals or freezer burn on frozen food?
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.
How should opened canned goods be stored?
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.
What is the correct way to rotate stock when receiving a new delivery?
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.
What are the Ontario requirements for labeling food prepared for retail sale at the premises?
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.