If demand for a traditional sweet rises greatly during a festival, what is the safest production strategy?

Correct answer: Accepting orders after checking capacity, ingredients, labour and storage

The direct answer is B: accept orders only after checking capacity, ingredients, labour and storage. A festival may sharply increase demand, but safe growth requires planning rather than rushing. First estimate how many portions can be made safely; then check whether fresh ingredients, trained workers, clean equipment, cooking time, packaging and suitable storage are available; finally accept an order quantity that can be produced and delivered without reducing safety or quality. Option A is unsafe because accepting everything may cause overcrowding, mistakes and poor temperature control. Option B is correct because it balances demand with real resources. Option C is wrong because stale ingredients can introduce spoilage and illness. Option D is wrong because stopping quality checks removes an important safety barrier. Memory cue: high demand requires capacity planning, not shortcuts.