Dietetic Technician Practice Test

You enter the dry storage area and observe new orders being placed on top of existing inventory. Why is this concerning?

1. The temperature is 68F

2. New orders are being placed on top of existing inventory

3. Bags of rice are stored on shelves 8 inches above the floor

4. An open sack of flour is found in a covered container

The correct answer is: New orders are being placed on top of existing inventory

Placing new orders on top of existing inventory in a dry storage area raises concerns primarily because it can lead to outdated items not being used in a timely manner. This practice can disrupt the first-in, first-out (FIFO) method, which is critical in inventory management to ensure that older products are used before they expire or spoil. If newer items are placed on top, the older ones may be overlooked, increasing the risk of waste due to spoilage or obsolescence. Additionally, this method can lead to poor organization, making it difficult to track what items you have in stock and when they were received. Such disorganization can also cause inefficiencies in retrieving stored products and contribute to safety hazards as items may become unstable or fall from high stacks. It is vital in food service operations to manage inventory properly to maintain safety, quality, and cost-effectiveness.