1) What is the correct temperature range for chilled storage? a) -18°C or below b) 0°C to 5°C c) 10°C to 15°C d) 5°C to 10°C 2) Which method ensures older stock is used first? a) JIT b) FEFO c) LIFO d) FIFO 3) What should be stored below cooked foods? a) Dairy products b) Vegetables c) Raw meat d) Beverages 4) How often should temperature checks be done? a) Twice per day b) Once a week c) Every hour d) Monthly 5) What is the purpose of sealing products securely? a) Improve color b) Enhance flavor c) Increase weight d) Prevent leakage 6) What does FEFO stand for? a) First In, First Out b) First Expired, First Out c) Fast Entry, Fast Out d) Free Entry, Free Out 7) What should be done with damaged stock? a) Ignore it b) Sell it c) Remove it d) Hide it 8) What is included in stock control records? a) Delivery logs b) Personal emails c) Social media posts d) Music playlists 9) Why is it important to monitor slow-moving stock? a) Enhance appearance b) Increase sales c) Improve taste d) Reduce waste 10) What is a key benefit of correct packaging? a) Increase size b) Preserve quality c) Change color d) Add flavor

Cold Storage

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