Question

You should have enough dry stock in your work area to last ______ hours, and refrigerated stock to last ______ hours.

a) 2, 4
b) 3, 6
c) 4, 8
d) 5, 10

Answer 1

The correct answer is that you should have sufficient dry stock for four hours and refrigerated stock for eight hours, aligning with option c) 4, 8, to ensure food safety.

Step-by-step explanation:

When managing food stock in a professional setting, it's crucial to keep perishable food safety guidelines in mind. Foods that are meant to be served hot must be kept at a safe temperature until they are served, likewise for cold foods. According to food safety recommendations, perishable foods should not be left at a temperature between 4°C and 60°C (40°F and 140°F) for more than two hours. Hence, for the question on how long you should have dry stock and refrigerated stock in your work area, the correct answer would be that you should have enough dry stock to last four hours, and refrigerated stock to last eight hours, which corresponds to option c) 4, 8.