Storing Excess Foods and Ingredients

Question 1

FIFO

Answer 1

First-In First-Out

Question 2

The term ___ is a handy way to remember that
the food that has been bought
in first need to be consumed
first.

Answer 2

First In First Out

Question 3

It is a stock rotation system used
for food storage.

Answer 3

First In First Out

Question 4

By using a __ food storage
system, you ensure that the food
with the nearest best before or use-by dates are used or sold first.

Answer 4

FIFO

Question 5

also maximizes freshness and minimizes waste and when
used correctly, ensures serving
safe food and eliminates spoiled
food waste. It is a continuous
process.

Answer 5

FIFO

Question 6

Food-Borne Pathogens

Answer 6

1. Norovirus
2. Hepatitis A virus
3. Salmonella
4. Shigella
5. Escherichia coli (E. coli)

Question 7

Non-perishable or dry goods such as ___ products and staples are kept in the ~~ area. The following guidelines must be observed for proper ~~.

Answer 7

canned or bottled
Dry Storage

Question 8

Perishable goods such as __, __, __, __, __, and __ products are stored in ~~ areas. The following guidelines must be observed for this type of
storage:

Answer 8

meat
fish
poultry
fruits
vegetables
dairy

Cold Storage

Question 9

The freezing temperature must
be __ degree Celsius. Fruits and vegetables are generally stored at __ degrees ___ degree Celsius.

Answer 9

-20 to -29

4.5 to 7

Question 10

Room temperature must not go beyond __ degrees Celsius.

Answer 10

21
Dry Storage

Question 11

Keep shelves __ centimeters (cm) away from the wall and __ cm above the floor for good circulation of air.

Answer 11

5

15 to 25

Dry storage

Question 12

Benefits of FIFO

Answer 12

Less food wastage

Better Food Safety

Improved Customer Satisfaction

Improves the efficiency of the kitchen

Good FIFO practice helps menu planning