To reduce theft in your business, keep stored items locked at all times.

The acronym FIFO means that the first food item stored should be the first food item used.

When freezing items, the temperature MUST be below 32°F.

The store room should be kept clean and dry at all times.

Place food items on the floor of a restaurant storage room.

Suppliers are often selected through a bidding process.

Hygiene is not an important part of our daily lives.

The job of an expediter is to transport goods (food) from one place to another quickly in an restaurant.

An inventory method that consists of actually going into the storage areas and counting every item is physical inventory.

Products should be stored as soon as the receiving process is complete.

Repackaged foods must be properly __________________.

Perishable food items need to be stored in the refrigerator or freezer to stay fresh.

Detailed description of the product that is needed is called ______________.

Business from whom supplies are purchased are called _________.

If a product received is damaged, return the product to the supplier immediately.

Non perishable food items (canned goods, chips, cereal) can have a long shelf life.

Washing your hands for at least ____ seconds is the #1 way to prevent bacteria from spreading.

Storing food and chemicals in the same storage area is the safest way to store these products.

The 3 main communication methods are ______________.