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FOODSAFE Level 1 overview

FOODSAFE Level 1: Receiving and storage

Checking deliveries, rejecting unsafe food, put-away order, FIFO, labelling, storage height, cooler and freezer temperatures, storage times, chemicals and power failures.

  • 14 questions
  • Topic drill
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Receiving and storage · Question 1Score 0/0

In a cooler, where should raw meat be stored?

Study reference: B.C. food premises law and health authority guidance (Oct 2026), Ch. 5 Receiving and storage — FOODSAFE receiving and storage guidelines and storage times; Food Premises Regulation s. 27; Island Health power failure guide

All 14 questions in this test

Every question and its answer choices. The correct answers and explanations appear when you take the test above.

  1. In a cooler, where should raw meat be stored?

    1. On the top shelf for good air flow
    2. Beside the salads at eye level
    3. Below cooked and ready-to-eat foods
    4. Anywhere, if it is wrapped

  2. What does FIFO mean for stock rotation?

    1. Freeze it, fry it once
    2. Fresh items first only
    3. Final inspection, final order
    4. First in, first out

  3. Where must cleaning chemicals be stored?

    1. On the shelf above the prep counter for easy reach
    2. Separate from food, in labelled non-food containers
    3. Beside the flour bins in the dry storage room
    4. In empty drink bottles that are well rinsed

  4. How high off the floor should stored food be kept?

    1. At least 2 cm (1 inch) above the floor
    2. At least 15 cm (6 inches)
    3. Floor storage is fine
    4. At least 1 metre

  5. A delivery of chilled chicken arrives at 8°C. What should you do?

    1. Accept it and cook it today
    2. Accept it if the box is sealed
    3. Accept it and freeze it
    4. Reject it

  6. In what order should a mixed delivery be put away?

    1. Chilled hazardous foods, frozen, produce, then dry goods
    2. Dry goods first, since they are the heaviest boxes to move
    3. Whatever is closest to the door first, to save some time
    4. Frozen foods last, since they stay cold the longest of all

  7. How long can raw shellfish such as clams be kept refrigerated?

    1. 2 to 4 weeks
    2. 1 week
    3. 12 to 24 hours
    4. 3 to 4 days in the cooler

  8. What should be on a label for food stored in the cooler?

    1. The supplier's name and phone number
    2. The menu price
    3. The cook's initials only
    4. Product name and date received

  9. The delivery truck has mouse droppings in the back. What should you do with the shipment?

    1. Accept it and wipe down each box
    2. Accept only sealed cans from that truck
    3. Reject the shipment
    4. Accept it and call pest control later

  10. During a power outage, about how long will a full, closed freezer keep food frozen?

    1. About 2 hours
    2. About 2 days
    3. About a week
    4. About 6 hours

  11. What temperature range should a walk-in cooler be kept at?

    1. Below −18°C
    2. Between 5°C and 10°C
    3. Between 0°C and 4°C
    4. Between −5°C and 0°C

  12. How long can raw ground meat be kept in a cooler at 4°C or lower?

    1. 1 to 2 weeks
    2. 5 to 7 days
    3. 1 to 2 days
    4. 1 month

  13. Which delivered item should be refused?

    1. Frozen fish at −20°C
    2. Chilled milk at 3°C
    3. A sealed case of canned tomatoes
    4. A bag of flour that is torn

  14. After a power failure, cooked rice in the cooler has warmed to 9°C. What should you do?

    1. Taste it to check
    2. Refreeze it right away
    3. Serve it reheated
    4. Throw it out

Receiving and storage: key rules to remember

Our summary of what the official handbook says on this topic, in our own words. Read it before or after the practice questions above, then check the original chapter. Read the official chapter ↗

Receiving and storage guidelines

  • Accept food only from approved sources; reject deliveries from dirty trucks or with signs of pests.
  • Refrigerated food should arrive at 4°C or colder and frozen food at −18°C or colder (check with a probe thermometer).
  • Reject spoiled or damaged food, food past its best-before date, broken boxes, torn bags or strange odours.
  • Put deliveries away in this order: potentially hazardous refrigerated foods first, then frozen foods, then less hazardous refrigerated foods, then dry goods.
  • Use FIFO (first in, first out): move older stock to the front and use it first.
  • Label stored food with the product name and the date received; use only food-grade containers.
  • Store food at least 15 cm (6 inches) off the floor.
  • Keep coolers between 0°C and 4°C and freezers below −18°C; take corrective action if not.
  • Store raw meat, poultry, fish and dairy below cooked and ready-to-eat foods.

Recommended storage times

  • Refrigerated at 4°C or lower: ground meat 1–2 days; raw beef or pork 2–4 days; whole chicken 2–3 days; raw fish 3–4 days; raw shellfish 12–24 hours.

Chemicals

  • Store chemicals and cleaners in a room or cabinet separate from food, in clearly labelled non-food containers.

Power failure

  • Keep fridge and freezer doors closed; a full freezer stays frozen about 2 days, a half-full one about 1 day.
  • Refrigerated food is generally safe if the power is out no more than 6 hours with doors closed; discard potentially hazardous food that warms above 4°C.
  • Never taste food to decide whether it is safe.

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