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
Why should food never be stored in empty chemical containers, even if they have been washed?
Answer: Chemical residue can remain in the container and contaminate food, and it creates confusion about the container's contents
Chemical residues can persist in containers even after washing, potentially contaminating food. Additionally, using chemical containers for food creates confusion and the risk of someone pouring chemicals into what they think is a food container.
What is the maximum shelf life for leftover cooked rice stored at 4°C?
Answer: 1 day from preparation
Cooked rice should be used within 1 day (24 hours) when stored at 4°C due to the risk of Bacillus cereus, which forms heat-resistant spores. Rice must be cooled rapidly and refrigerated promptly after cooking.
How should raw eggs be stored in a food premises?
Answer: In the refrigerator at 4°C or below, in their original carton
Eggs must be stored in the refrigerator at 4°C or below in their original carton, which protects them from damage, absorbing odors, and moisture loss. The carton also displays the best before date.
What is the proper way to store food in a walk-in cooler?
Answer: On shelves at least 15 cm off the floor, covered or in sealed containers, with raw products below ready-to-eat items
Food must be stored on shelves (at least 15 cm off the floor), covered or sealed to prevent cross-contamination and drying, with raw products positioned below ready-to-eat items to prevent drip contamination.
Why is it important to keep dry storage areas well-ventilated?
Answer: Good ventilation controls humidity, prevents mold growth, and helps maintain consistent temperatures
Proper ventilation in dry storage controls humidity levels, prevents condensation and mold growth on food packaging, and helps maintain temperatures within the ideal range of 10°C–21°C.
What should a food handler do when they find a food item without any date marking in the cooler?
Answer: When in doubt, throw it out — undated food should be discarded if its age and safety cannot be determined
Food without date marking cannot be verified as safe. The item should be discarded and the issue reported to prevent recurrence. 'When in doubt, throw it out' is a fundamental food safety principle.