Ontario Food Handler Certificate Food Storage and Labelling 3

Question 1

At what temperature should a freezer operate in a food premises?

Accepted Answer

-18°C (0°F) or below

Answer

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.

Question 2

What is the proper procedure for receiving a food delivery?

Accepted Answer

Check temperatures, inspect packaging for damage, verify quantities and quality, and store immediately in proper locations

Answer

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.

Question 3

What should you do if you notice ice crystals or freezer burn on frozen food?

Accepted Answer

Ice crystals may indicate thawing and refreezing — evaluate for safety; freezer burn affects quality but not necessarily safety

Answer

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.

Question 4

How should opened canned goods be stored?

Accepted Answer

Transferred to a clean, covered, food-grade container, labeled, dated, and refrigerated

Answer

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.

Question 5

What is the correct way to rotate stock when receiving a new delivery?

Accepted Answer

Move existing stock to the front and place new items behind, following FIFO principles

Answer

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.

Ontario Food Handler Practice Test

Ontario Food Handler Practice Test

Ontario Food Handler Certificate Food Storage and Labelling 3