Ontario Food Handler: Receiving and storage

All 35 questions in this test

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

1. You open a large tin of beans but only use half. What should you do with the rest?

   1. Heat it again in the same tin
   2. Leave it in the tin on the shelf
   3. Move it to a covered food-grade container
   4. Keep it in the open tin in the fridge

2. A frozen product arrives already starting to thaw. What are your choices?

   1. Refrigerate, date and keep thawing it, or reject it
   2. Mix it with older frozen stock
   3. Refreeze it right away
   4. Leave it on the dock to finish thawing, then refreeze it

3. Which detail belongs in the delivery log when you reject a shipment?

   1. The price of the next order
   2. The weather and traffic at delivery time
   3. The standard that the food did not meet
   4. The driver's home address

4. What does FIFO stand for in stock rotation?

   1. Fill it, fold it over
   2. Fresh items first only
   3. First in, first out
   4. Freeze it, fry it once

5. You open an egg carton and see cracked eggs with feathers on them. What does this indicate?

   1. They are safe if cooked well
   2. They are fresh from the farm
   3. They are Grade A extra large
   4. They are Grade C and can't be used

6. Which can should you reject during receiving?

   1. A can with a best-before date next year
   2. A can with a clear printed label
   3. A can that is bulging at one end
   4. A can stored in a clean carton

7. A product arrives with no best-before date. What should you do under FIFO?

   1. Throw it out right away
   2. Store it without any label
   3. Use it before everything else on the shelf
   4. Mark it with the date it was received

8. A neighbour offers jars of home-canned tomatoes to your restaurant. What should you do?

   1. Boil them and then use them
   2. Accept them for sauces only
   3. Refuse them because of the botulism risk
   4. Accept them if the seals look tight

9. How should flour, rice and other bulk dry goods be stored once opened?

   1. On the floor in their sacks
   2. In open bins for easy scooping
   3. In the original torn paper bags
   4. In closed metal or plastic containers

10. A delivered product's best-before date has already passed. What should you do?

    1. Accept it and use it first
    2. Change the date label yourself
    3. Do not accept it
    4. Accept it at a discount

11. You must reject part of a delivery. Before the driver takes it away, what should you get?

    1. A verbal promise from the driver
    2. A signed adjustment or credit
    3. A new delivery date only
    4. Nothing, just let it go

12. A new case of ketchup arrives. Where should it go on the shelf?

    1. On top of the opened bottles
    2. In front of the older ketchup
    3. Behind the older ketchup
    4. On the floor beside the shelf

13. What kind of water must a food premise use?

    1. Grey water for rinsing
    2. Rain water, if it has been filtered
    3. Any clear tap water
    4. Potable (safe to drink) water

14. Frozen food deliveries must arrive at what temperature?

    1. -5 °C (23 °F) or lower
    2. -18 °C (0 °F) or lower
    3. 0 °C (32 °F) or lower
    4. 4 °C (40 °F) or lower

15. Live mussels arrive with some shells partly open. You tap them and they stay open. What should you do?

    1. Use them in a soup instead
    2. Cook them first to see if they open
    3. Reject them because they are dead
    4. Soak them in salt water overnight

16. Live shellfish such as oysters must be delivered at what temperature?

    1. Room temperature in water
    2. -18 °C (0 °F) or colder
    3. 10 °C (50 °F) or colder
    4. 4 °C (40 °F) or colder

17. Under Ontario's Food Premises Regulation, which eggs may a restaurant not serve?

    1. Pasteurized liquid eggs
    2. Eggs kept at 4 °C
    3. Grade A large eggs
    4. Ungraded or Grade C eggs

18. After accepting a delivery of frozen fish, what should you do first?

    1. Put it in the freezer as quickly as possible
    2. Leave it on the dock until lunch
    3. Leave it out until the manager has counted it
    4. Unpack it on the prep counter

19. Mushrooms arrive in a cardboard box. Can the box be reused to store other food?

    1. Yes, once it is wiped down
    2. Yes, if it is lined with foil or plastic wrap first
    3. Yes, for dry goods only
    4. No, cardboard can't be cleaned and sanitized

20. A delivery of refrigerated cream arrives. What is the highest acceptable temperature?

    1. 10 °C (50 °F)
    2. 15 °C (59 °F)
    3. 7 °C (45 °F)
    4. 4 °C (40 °F)

21. Which meat may be used in a food premise?

    1. Government-inspected meat
    2. Meat bought from a neighbour
    3. Meat sold at a roadside stand
    4. Meat from a hunter friend

22. A bag of flour in a delivery has small gnawed holes. What does this suggest?

    1. Pests may have got into it
    2. The bag was vacuum sealed
    3. The flour has been pasteurized
    4. The flour is extra fresh

23. How high off the floor must food be stored?

    1. At least 5 cm (2 inches)
    2. Any height if it is boxed
    3. At least 2 cm (1 inch)
    4. At least 15 cm (6 inches)

24. How should you check the temperature of a case of packaged frozen burgers you can't probe directly?

    1. Place the probe between two packages
    2. Feel the box with your hand
    3. Pierce a package with the probe
    4. Trust the invoice temperature

25. A box of frozen chicken has large ice crystals and dried-out spots. What should you do?

    1. Accept it if the driver agrees
    2. Accept it and cook it first
    3. Put it straight in the freezer
    4. Reject it as thawed and refrozen

26. Which is an acceptable place to store food?

    1. The staff washroom
    2. The furnace room
    3. A room used only for food storage
    4. A hallway near the exit, on shelving

27. Which modified atmosphere package (MAP) should be rejected?

    1. One with bubbles and slimy contents
    2. One with an intact seal and clear film
    3. One well within its best-before date
    4. One received at the labelled temperature

28. Why should storage shelves not be crowded?

    1. Food tastes better when spread out
    2. Crowded shelves attract the attention of inspectors
    3. Air must circulate and foods must stay separate
    4. It keeps the room warmer

29. Where should cleaning chemicals be kept?

    1. Away from food, in labelled original containers
    2. Next to food so they are handy
    3. In empty food containers for reuse
    4. On the top shelf above dry goods, where it is dry

30. You press a fish fillet and your fingerprint stays in the flesh. What does this mean?

    1. The fish should be rejected
    2. The fish is very fresh
    3. The fish is ready to cook
    4. The fish was just frozen

31. How long must a food premise keep records of its food purchases?

    1. Only until the supplier's invoice is paid
    2. At least until one year after purchase
    3. At least ten years
    4. At least one month

32. Which sign means you should reject a delivery of raw chicken?

    1. It feels slimy and sticky
    2. It is cold to the touch
    3. It has a government tag
    4. It is packed in a clean box

33. Which milk may a food premise buy and use?

    1. Any milk if it is boiled
    2. Raw farm milk
    3. Unpasteurized goat milk
    4. Pasteurized milk only

34. Which fresh fish should be rejected?

    1. Fish with cloudy, sunken eyes
    2. Fish with clear, bulging eyes
    3. Fish delivered on ice at 3 °C
    4. Fish with firm, springy flesh

35. A can smells odd when opened. Why should you never taste it to check?

    1. It would waste a portion
    2. It would spoil the rest of the can
    3. Tasting is only for the chef
    4. Even a small taste can cause botulism