Receiving & StorageQuestion 146 of 320
A manager wants to reduce spoilage and make FIFO easy for staff. Which practice best supports proper stock rotation?
a.Store everything unlabeled to save time
b.Mix old and new product together randomly
c.Label every item with a received or use-by date and place newer stock behind older stock
d.Push all new deliveries to the front of the shelf
Explanation
Labeling each item with a received or use-by date and shelving newer stock behind or below older stock makes FIFO easy, so the oldest, soonest-to-expire product is always used first. Pushing new stock to the front, leaving items unlabeled, or mixing old and new randomly all defeat rotation and increase spoilage and the risk of using expired food.
Practice all 320 questions free — no signup required.
Related questions on this topic
- A batch of house-made chicken salad is prepared on a Monday and held at 40°F. Counting Monday as day 1, on which day must it be discarded if not used?
- Which received item, at the temperature shown, must be REJECTED?
- A carnicería receives a delivery of fresh pork loin. Which single check best confirms it is safe to accept on temperature grounds?
- During receiving, a case of vacuum-packed (ROP) fish has a loose, puffy seal and the package is no longer tight against the product. What should the receiver do?
- Besides keeping food at least 6 inches off the floor, which additional storage practice protects food from contamination?
- A delivery of frozen chicken arrives partially thawed and soft, with the meat pliable rather than solid. What is the correct decision?
Last reviewed: · editorial process
Sen Lin, PrepPass Founder · Verified against ServSafe Food Protection Manager Exam · How we review