Which of the following is a disadvantage of the commissary food production system?

The choice of delivery and safety issues as a disadvantage of the commissary food production system is accurate because this system operates by preparing food in a central facility and then distributing it to various service points, such as cafeterias or restaurants. This large-scale production and transportation of food can raise concerns related to food safety, as there is an increased risk of contamination during transit. Maintaining appropriate temperature controls and ensuring that food remains safe until it reaches its final destination are critical challenges that can lead to potential safety hazards, such as foodborne illnesses.

Furthermore, the complexity of the delivery logistics can complicate timing and scheduling; food must be delivered promptly to ensure freshness and quality. The necessity for proper handling during transportation adds to the potential for errors and mishaps, which can compromise the overall safety and quality of the food served to consumers.

In contrast, high labor costs typically relate more to production systems that require significant onsite preparation and service, while a limited menu variety is not inherently a characteristic of commissary systems, as they can often produce a wide range of meals in bulk. Immediate service availability is generally a strength of onsite systems rather than a disadvantage associated with the commissary model.