FOOD QUALITY AND SAFETY
FOOD SAFETY MANAGEMENT SYSTEMS
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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Which one of the below describes the most important reason for stockrotation?
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Staff know how much stock there is at any one time.
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Staff can cater for the right amount of people.
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Staff are familiar with the stock items.
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Staff can use the stock in the right order to reduce waste
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Explanation:
Detailed explanation-1: -FIFO (First In, First Out). This is a foundation rule of stock rotation: Use oldest items first.
Detailed explanation-2: -These stock rotation labels help eliminate the risk of foodborne illness and food waste by using the first-stocked first-served method. Set includes one roll of each label type; order replacement labels below right. Day-of-the-Week Labels make weekly-use food items fast and easy to stock and rotate.
Detailed explanation-3: -Store new items at the back of the shelf and older items in front. Regularly check the expiry dates of items. Use older items first. Keep track of inventory levels to prevent overstocking.
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