Storeroom Arrangement Best Practices

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What is the recommended method for storing broken lots of dry foods like sugar and flour?

Against walls

Directly on the floor

In original packages

In metal or plastic containers with tightly fitted lids (correct)

What is the primary reason for stacking cases and bags of food on slatted floor racks, pallets, or wheeled metal platforms?

To group similar products together

For easy access to the items

For better organization and cleanliness (correct)

To keep them directly on the floor

Which method of storing food items is recommended to ensure the FIFO (first-in/first-out) rotation principle is followed?

Stacking new shipments in front

Placing new shipments in back (correct)

Randomly placing new shipments

Mixing old and new shipments

What is the preferred material for shelving recommended for canned foods or items taken out of cases in the storeroom?

Metal and adjustable shelving Signup and view all the answers

What is the best practice for storing perishable items that need to be used immediately?

Issued directly to production units but still recorded Signup and view all the answers

Which is NOT a guideline for storeroom arrangement mentioned in the text?

Leave items directly on the floor Signup and view all the answers

Why is the proper storage of food immediately after it has been received important?

To prevent cross-contamination Signup and view all the answers

What is the purpose of dry storage in a foodservice setting?

To store nonperishable foods Signup and view all the answers

Why is proper ventilation important in a dry storage area?

To prevent moisture buildup Signup and view all the answers

What is the temperature range recommended for a dry storage area?

70°F Signup and view all the answers

Why is it important to circulate air around bags and cartons of food in dry storage?

To reduce odors Signup and view all the answers

What is the primary purpose of storing nonperishable foods in a dry storage area?

To prevent food spoilage Signup and view all the answers

What is the purpose of prenumbering requisitions in a storeroom?

To identify missing or duplicated requisitions Signup and view all the answers

Which individual should sign or initial the storeroom requisition form?

The individual who fills the order Signup and view all the answers

What is a key goal of a delivery and service system in a food service operation?

Maintaining the aesthetic quality of the food Signup and view all the answers

How has the use of computers impacted maintaining perpetual inventory in storerooms?

Reduced the need for physical inventory counts Signup and view all the answers

What is one benefit of listing an inventory number for items in a storeroom?

To facilitate cost calculations Signup and view all the answers

Why is it essential to periodically conduct a physical inventory of storeroom items?

"To prevent stockouts and overstock situations" Signup and view all the answers