. What are some of the possible problems implicit in allowing the chef, receiving clerk, or dining room manager to have keys to the storeroom? 2. Even with restricted access to storeroom keys, it is sometimes desirable to change locks. Under what specific conditions would you, as a food controller, advise a manager to change locks? 3. List and explain the disadvantages of locating a storage area at some distance from the receiving and preparation areas. Are there any advantages?

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