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
What is the proper procedure for storing fresh fish?
Answer: On a bed of self-draining ice in the refrigerator, below ready-to-eat foods, or tightly wrapped at 0°C–2°C
Fresh fish is highly perishable and should be stored at 0°C–2°C, ideally on self-draining ice (so the fish does not sit in meltwater). It must be positioned below ready-to-eat foods and used within 1–2 days.
How should vacuum-packed foods be stored?
Answer: According to the manufacturer's instructions, typically refrigerated at 4°C or below, and checked for package integrity
Vacuum-packed foods must be stored according to the manufacturer's guidelines, usually refrigerated. The anaerobic environment in vacuum packaging can support Clostridium botulinum growth if temperature-abused. Package integrity must be monitored.
What must be displayed on menu items regarding allergens in Ontario food service establishments?
Answer: Staff must be able to inform customers about priority allergens in menu items upon request
Ontario food service establishments must ensure staff can accurately inform customers about the presence of priority allergens in menu items when asked. Written allergen information should be available to support this.
What happens to food quality when food is stored in a freezer for too long?
Answer: Freezer burn, texture changes, flavor loss, and nutrient degradation can occur, though the food may still be safe
While freezing prevents bacterial growth, prolonged frozen storage causes quality deterioration: freezer burn (dehydration and oxidation), texture breakdown, flavor loss, and nutrient degradation. Following recommended frozen storage times maintains quality.
In what order should the following food items be stored in a refrigerator from top to bottom?
Answer: Fresh produce and ready-to-eat foods, cooked foods, raw whole meats, raw ground meats, raw poultry
The correct order from top to bottom is based on required cooking temperatures: ready-to-eat foods and produce (top), cooked foods, raw whole meats/seafood, raw ground meats, and raw poultry (bottom — requires highest cooking temperature).
What is modified atmosphere packaging (MAP) and what storage precaution does it require?
Answer: MAP replaces air inside packaging with gases to extend shelf life, but requires strict temperature control because the modified atmosphere can support pathogenic growth if temperature-abused
MAP replaces the air inside food packaging with specific gas mixtures (often nitrogen and carbon dioxide) to slow spoilage. However, the low-oxygen environment can support Clostridium botulinum if temperature control is not maintained.