Fig. 1 shows part of ChillRoute Ltd's warehouse, used to distribute chilled ready meals to retailers in the UK. Goods enter through the receiving bay before...
Question 1 Report
Fig. 1 shows part of ChillRoute Ltd's warehouse, used to distribute chilled ready meals to retailers in the UK. Goods enter through the receiving bay before being placed into the correct storage area. The company checks that cold storage is kept at a safe temperature.
(a) Identify the area in Fig. 1 where deliveries from suppliers are first checked. [1]
(b) State the temperature shown for the cold storage area. [1]
(c) Give two reasons why the company keeps ready meals in cold storage rather than the ambient store. [2]
Answer Details
(a) Deliveries are first checked in the receiving bay. This is the entry point for goods arriving from suppliers. [1]
(b) The cold store is shown at 2°C. [1]
(c) Ready meals are perishable, so cold storage is needed rather than an ambient store. Low temperature slows bacterial growth, which reduces spoilage. It therefore keeps the meals safe and maintains their freshness and quality for customers. Any two valid reasons gain credit. [2]
Exam reminder: For chilled food, link the low temperature to slower bacterial growth, then to safety, reduced waste or product quality.
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