STORAGE TRAINING

What is the primary goal of proper storage management?

• To organize storage visually

• To reduce inventory size

• To ensure safety, quality, and compliance

• To increase product shelf life indefinitely

Which of the following is an example of a product stored at room temperature?

• Ice Cream

• Bread

• Onigiri

• Raw Chicken

What should you avoid when storing food at room temperature?

• Using airtight containers

• Storing food 20cm from the floor

• Labeling food with MRD (Manufacture Date)

• Placing food directly on the floor

Why is it important to avoid overcrowding products in a chiller?

• It makes the chiller look messy.

• It prevents proper air circulation.

• It reduces energy consumption.

• It ensures FIFO is followed.

Which of the following products is typically stored in a freezer?

• Ice cream

• Flour

• Chocolate

• Sandwiches

Why must raw materials be stored separately from ready-to-eat products?

• To make storage areas look organized.

• To prevent cross-contamination.

• To increase storage space efficiency.

• To reduce energy consumption.

How should expired products be handled?

• Mix them with non-expired products.

• Leave them in the chiller until disposal.

• Dispose of them without labeling.

• Label and store them in a designated area.

What does FIFO stand for?

• First-In, First-Out

• Food Inventory for Operations

• First-In, Fast-Out

• Food Inspection and Follow-Up

What is the "danger zone temperature"?

• 0°C to 4°C

• -18°C and below

• 5°C to 63°C

• 100°C and above

Which of the following is NOT a best practice for allergen storage?

• Clearly label allergen-containing products.

• Store allergens with non-allergen products.

• Use separate storage areas for allergens.

• Train staff on allergen handling procedures.