ServSafe Manager Practice Exam

How should food be rotated in storage to ensure safety?

1. Use items with later use-by dates first

2. Randomly use items regardless of dates

3. Use items with the earliest use-by dates before later dates

4. Discard all items after the latest use-by date

The correct answer is: Use items with the earliest use-by dates before later dates

Using items with the earliest use-by dates before those with later dates is essential in food safety practices known as "first in, first out" (FIFO). This method helps to prevent food waste and decreases the risk of serving products that may be past their prime, potentially leading to foodborne illnesses. By prioritizing the use of items that are nearing their expiration, food service operations can maintain the quality and safety of their products, ensuring that customers receive only the freshest and safest food. In contrast, utilizing items with later use-by dates first can lead to older products becoming unsafe or spoiled while newer stock is left unused. Randomly using items disregards the systematic approach necessary for safe food handling, which increases the risk of serving outdated products. Discarding all items solely based on the latest use-by date without consideration of their individual circumstances could lead to unnecessary food waste and financial loss, as some items may still be safe even close to that date if stored correctly. Therefore, adhering to the practice of using items with the earliest use-by dates first is a critical aspect of food safety management in any food service establishment.