Why is the "first in, first used" principle useful for food safety in an Indian food enterprise?
Answer and explanation
Correct answer: Older ingredients are used first, reducing the risk of spoilage
“First in, first used” is a stock-rotation principle. Ingredients received or purchased earlier are used first, so they do not remain in storage for too long; this reduces the risk of spoilage, loss of quality, and food-safety problems. Option B does the opposite by leaving older stock unused. Exam tip: In FIFO answers, state that older stock is used before newer stock.
Frequently asked questions
What is the correct answer to this question?
Older ingredients are used first, reducing the risk of spoilage
Why is this the correct answer?
“First in, first used” is a stock-rotation principle. Ingredients received or purchased earlier are used first, so they do not remain in storage for too long; this reduces the risk of spoilage, loss of quality, and food-safety problems. Option B does the opposite by leaving older stock unused. Exam tip: In FIFO answers, state that older stock is used before newer stock.
Which subject and chapter does this question cover?
This is a Class 11 Home Science question. Chapter: Work, Livelihood and Career. Topic: Traditional occupations in India - Indian cuisine.
