Question

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

A) 2, 4
B) 6, 8
C) 12, 24
D) 48, 72

Answer 1

For proper food safety, it's recommended to have dry stock enough for 12 hours and refrigerated stock enough for 24 hours to avoid spoilage and ensure foods are kept at safe temperatures.

Step-by-step explanation:

The question pertains to best practices for keeping dry stock and refrigerated stock in a work area for food handling and preparation. It's important to maintain proper stock levels to ensure food safety and prevent spoilage. Foods that are meant to be eaten hot must be kept hot until served and foods that need to be cold should remain refrigerated until ready to be served.

In line with food safety guidelines, perishable foods that are left at temperatures between 4 and 60 degrees C (40 and 140 degrees F) for more than two hours should be discarded, as they enter the temperature range where bacterial growth can occur rapidly. Therefore, having enough dry stock to last for 12 hours, and enough refrigerated stock to last 24 hours is generally recommended. This suggestion corresponds to Choice C) 12, 24.