Ontario Food Handler Certificate Food Storage and Labelling 5

Question 1

What is the proper procedure for storing fresh fish?

Accepted Answer

On a bed of self-draining ice in the refrigerator, below ready-to-eat foods, or tightly wrapped at 0°C–2°C

Answer

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.

Question 2

How should vacuum-packed foods be stored?

Accepted Answer

According to the manufacturer's instructions, typically refrigerated at 4°C or below, and checked for package integrity

Answer

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.

Question 3

What must be displayed on menu items regarding allergens in Ontario food service establishments?

Accepted Answer

Staff must be able to inform customers about priority allergens in menu items upon request

Answer

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.

Question 4

What happens to food quality when food is stored in a freezer for too long?

Accepted Answer

Freezer burn, texture changes, flavor loss, and nutrient degradation can occur, though the food may still be safe

Answer

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.

Question 5

In what order should the following food items be stored in a refrigerator from top to bottom?

Accepted Answer

Fresh produce and ready-to-eat foods, cooked foods, raw whole meats, raw ground meats, raw poultry

Answer

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).

Ontario Food Handler Practice Test

Ontario Food Handler Practice Test

Ontario Food Handler Certificate Food Storage and Labelling 5