Which standard relates to the treatment of food at closing?

The standard relating to the treatment of food at closing emphasizes the importance of ensuring that food is safely handled and distributed before the end of the business day. By stating that all food is sold or distributed by the time of departure, the focus is on minimizing waste while also adhering to food safety regulations. This practice ensures that customers have access to fresh food and reduces the chances of spoilage.

Selling or distributing food by the time the shift ends helps to maintain quality and safety standards since food that remains beyond its intended use or is improperly stored could lead to foodborne illnesses. It also reflects good business practices by maximizing product usage and limiting losses.

Other possible options have their own regulations and guidelines but do not address the overall goal of discarding waste appropriately while ensuring that food is safely consumed by customers or provided to those who can use it.