What is the recommended approach to inventory management for opened syrups?

• A. Discard unopened syrups after two weeks.
• B. Ignore labeling and date stamping.
• C. Track freshness and rotate stock to use oldest first.
• D. Store syrups in the freezer.

Answer: (C)

Correct handling relies on freshness and using stock in the order it was received. When syrups are opened, their quality can start to deteriorate, so it’s important to date them and keep track of how long each bottle has been in use. By rotating stock and using oldest first, you ensure you’re serving syrups at their best and minimize waste because nothing sits unused past its useful window.

The other ideas don’t fit because unopened syrups aren’t automatically good for only two weeks, labeling is essential to know what’s fresh, and freezing isn’t a standard or reliable method for preserving syrup flavor and texture.