Ontario Food Handler Certificate Food Storage and Labelling 6

Question 1

Under Canadian food labeling regulations, which of the following must appear in both English and French on pre-packaged food labels?

Accepted Answer

The product name, ingredient list, allergen information, and all mandatory label information

Answer

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.

Question 2

How should leftover hot food be handled for storage?

Accepted Answer

Cool food rapidly using approved methods, then portion into shallow containers, label, date, and refrigerate within the 6-hour cooling window

Answer

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.

Question 3

What is the purpose of the 'lot code' or 'batch number' on food packaging?

Accepted Answer

It identifies the specific production batch for traceability in case of a recall or food safety investigation

Answer

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.

Question 4

What is the maximum time cooked food can be held at room temperature before it must be discarded or properly stored?

Accepted Answer

2 hours

Answer

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.

Question 5

Which of the following is a sign that a canned product should be rejected during receiving?

Accepted Answer

The can has dents on the side seam, is bulging, or has rust that has compromised the seal

Answer

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.

Ontario Food Handler Practice Test

Ontario Food Handler Practice Test

Ontario Food Handler Certificate Food Storage and Labelling 6