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 maximum temperature at which a refrigerator should operate in a food premises?
Answer: 4°C (40°F)
Refrigerators in food premises must operate at 4°C (40°F) or below. This temperature slows bacterial growth to safe levels and keeps potentially hazardous foods out of the danger zone.
What does FIFO stand for and why is it important in food storage?
Answer: First In, First Out — ensures older products are used before newer ones to minimize waste and spoilage risk
FIFO (First In, First Out) means using older inventory before newer stock. This rotation system ensures food is used within its safe shelf life, reducing waste and the risk of serving expired or spoiled food.
How high off the floor should food be stored in a dry storage area?
Answer: At least 15 cm (6 inches)
Food must be stored at least 15 cm (6 inches) off the floor to allow for air circulation, pest control, cleaning, and protection from water damage during floor cleaning or flooding.
What information must be on the label of pre-packaged food sold in Ontario?
Answer: Product name, ingredient list, allergen declarations, net quantity, best before date, and manufacturer information
Canadian Food Inspection Agency (CFIA) regulations require pre-packaged foods to display the product name, complete ingredient list, priority allergen declarations, net quantity, best before date (if applicable), and manufacturer/distributor information.
What is the ideal temperature range for a dry storage area?
Answer: 10°C to 21°C (50°F to 70°F)
Dry storage should be maintained between 10°C and 21°C (50°F to 70°F). Higher temperatures accelerate spoilage, while the area should also be dry, well-ventilated, and free from direct sunlight.
When food is prepared and stored in-house, what date marking is required?
Answer: The preparation date and a use-by or discard date must be clearly marked
Food prepared in-house must be labeled with the preparation date and a use-by or discard date. This ensures FIFO rotation and prevents food from being held beyond its safe shelf life.