Ontario Food Handler Certificate Food Storage and Labelling 4

Question 1

Why should food never be stored in empty chemical containers, even if they have been washed?

Accepted Answer

Chemical residue can remain in the container and contaminate food, and it creates confusion about the container's contents

Answer

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.

Question 2

What is the maximum shelf life for leftover cooked rice stored at 4°C?

Accepted Answer

1 day from preparation

Answer

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.

Question 3

How should raw eggs be stored in a food premises?

Accepted Answer

In the refrigerator at 4°C or below, in their original carton

Answer

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.

Question 4

What is the proper way to store food in a walk-in cooler?

Accepted Answer

On shelves at least 15 cm off the floor, covered or in sealed containers, with raw products below ready-to-eat items

Answer

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.

Question 5

Why is it important to keep dry storage areas well-ventilated?

Accepted Answer

Good ventilation controls humidity, prevents mold growth, and helps maintain consistent temperatures

Answer

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.

Ontario Food Handler Practice Test

Ontario Food Handler Practice Test

Ontario Food Handler Certificate Food Storage and Labelling 4