Chick-fil-A Certified Trainer Knowledge Practice Test 2026 - Free Practice Questions and Study Guide

Question: 1 / 400

Which practice should be observed when storing products in the kitchen?

Storing new products in front of older ones

Using only the products closest to expiration

Using only the products closest to expiration is a vital practice in food safety and inventory management. This method ensures that items are utilized in a timely manner, reducing waste and minimizing the risk of serving expired food. It is part of the First In, First Out (FIFO) inventory system widely adopted in the culinary industry. Adhering to this system helps maintain the quality and safety of food products, as it prioritizes the usage of items that are nearing their expiration dates, thereby ensuring freshness for customers.

The importance of this practice cannot be overstated, as failing to use products near their expiration can lead to food spoilage, financial loss due to waste, and potential health risks if expired products are inadvertently served. Therefore, managing product stock by expiration date reflects a commitment to quality and safety in the kitchen.

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Cleanup due to spills without telling anyone

Storing products based on type rather than expiration

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