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
Under Canadian food labeling regulations, which of the following must appear in both English and French on pre-packaged food labels?
Answer: The product name, ingredient list, allergen information, and all mandatory label information
Canada's bilingual labeling requirements mandate that all mandatory information — including the product name, ingredient list, allergen declarations, net quantity, and other required information — appear in both English and French.
How should leftover hot food be handled for storage?
Answer: Cool food rapidly using approved methods, then portion into shallow containers, label, date, and refrigerate within the 6-hour cooling window
Hot food must be cooled rapidly using approved methods (ice bath, shallow pans, ice paddles), portioned into shallow containers for faster cooling, labeled with contents and date, and refrigerated — all within the two-stage 6-hour cooling window.
What is the purpose of the 'lot code' or 'batch number' on food packaging?
Answer: It identifies the specific production batch for traceability in case of a recall or food safety investigation
Lot codes or batch numbers enable traceability — if a safety issue is discovered, the specific batch can be identified and recalled. This protects consumers and allows targeted recalls rather than removing all products.
What is the maximum time cooked food can be held at room temperature before it must be discarded or properly stored?
Answer: 2 hours
Cooked food should not be left at room temperature for more than 2 hours. After 2 hours in the danger zone, it should either be reheated for hot holding, properly cooled for refrigeration, or served. After 4 hours cumulative, it must be discarded.
Which of the following is a sign that a canned product should be rejected during receiving?
Answer: The can has dents on the side seam, is bulging, or has rust that has compromised the seal
Cans with dents on the side seam or end (which can compromise the seal), bulging (indicating gas production from bacterial growth), or rust that has penetrated the can should be rejected as they pose serious safety risks.
What documentation should be maintained for food storage and handling?
Answer: Temperature logs for refrigerators and freezers, receiving records, date labeling records, and cleaning schedules for storage areas
Comprehensive documentation includes temperature logs (refrigerators, freezers, receiving), date labels on stored food, cleaning and sanitizing schedules for storage areas, and receiving inspection records. These demonstrate due diligence during inspections.