Why should an operation file invoices and record lot numbers for the products it buys?
a.To calculate the food cost percentage for each menu item
b.To prove to guests that the menu prices are competitive
c.To identify affected product quickly during a recall
d.To satisfy the requirement for a written HACCP plan
Explanation
Organized purchase records and lot information let an operation determine within minutes whether it has a recalled product, remove it from inventory, and segregate it for credit. Food costing is a business use of the same paperwork, and a HACCP plan is a separate document with its own required contents.
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