Build a reusable Beverage Storage Shelf-Life & Quality-Co…Food and Drink
Replay
Every recorded step of a run, as the agent saw the screen: the frame, the action it took, what it said, and which rubrics the judge's evidence had reached by then. 4 runs recorded with screenshots.
Claude Opus 5.5
- 100%
- Rubric score
- 40
- Steps
- 15/15
- Rubrics passed
Task promptBuild a reusable Beverage Storage, Shelf-Life & Quality-Control Decision System that helps a household, hospitality operation, small producer, or food-service team determine how beverages should be stored, monitored, assessed, and handled when conditions change. The goal is not to rank beverages by taste, popularity, price, or brand reputation. Instead, create a practical evidence-based system for evaluating storage requirements, packaging, temperature exposure, light and oxygen sensitivity, opening status, shelf-life evidence, quality changes, contamination risks, labeling information, handling practices, and discard or retain decisions. Research realistically accessible authoritative sources such as food-safety agencies, public-health authorities, recognized food-science organizations, universities, beverage-industry technical publications, manufacturer documentation, food microbiology resources, books, professional magazines, standards documents, and authentic technical documents available online. Prefer primary or institutional sources for safety limits, storage guidance, labeling requirements, microbiological principles, and documented shelf-life information. Use academic research and food-science literature to explain deterioration mechanisms such as oxidation, microbial growth, temperature abuse, carbonation loss, or light exposure. Treat generic blogs, anonymous advice, social posts, and unsupported “best before” claims as weak evidence. The final deliverable must be a spreadsheet/tracker that records beverage identity, packaging, opening status, storage conditions, source evidence, shelf-life information, quality indicators, risk factors, observations, recommended action, and re-check requirements. Clearly distinguish between quality deterioration, safety concerns, manufacturer guidance, regulatory information, and uncertainty. Do not invent shelf-life periods when reliable evidence is unavailable. Make the system useful weeks or months later, when stored beverages are revisited, storage conditions change, packaging is opened, a manufacturer updates guidance, or repeated quality problems reveal a weakness in the storage process. Preserve historical observations and decisions instead of overwriting them. Include 8 clearly labeled fictional stress-test scenarios involving temperature abuse, damaged packaging, an opened beverage with uncertain storage history, conflicting manufacturer and general guidance, a beverage whose quality changes without obvious safety evidence, missing labeling information, repeated storage-condition failures, and a product that appears normal but has an unresolved high-risk handling history. Include an adversarial audit, explicit Stranger Test, and final quality check so an unfamiliar reviewer can use the tracker independently without asking follow-up questions.
Build a reusable Beverage Storage, Shelf-Life & Quality-Control Decision System that helps a household, hospitality operation, small producer, or food-service team determine how beverages should be stored, monitored, assessed, and handled when conditions change. The goal is not to rank beverages by taste, popularity, price, or brand reputation. Instead, create a practical evidence-based system for evaluating storage requirements, packaging, temperature exposure, light and oxygen sensitivity, opening status, shelf-life evidence, quality changes, contamination risks, labeling information, handling practices, and discard or retain decisions. Research realistically accessible authoritative sources such as food-safety agencies, public-health authorities, recognized food-science organizations, universities, beverage-industry technical publications, manufacturer documentation, food microbiology resources, books, professional magazines, standards documents, and authentic technical documents available online. Prefer primary or institutional sources for safety limits, storage guidance, labeling requirements, microbiological principles, and documented shelf-life information. Use academic research and food-science literature to explain deterioration mechanisms such as oxidation, microbial growth, temperature abuse, carbonation loss, or light exposure. Treat generic blogs, anonymous advice, social posts, and unsupported “best before” claims as weak evidence. The final deliverable must be a spreadsheet/tracker that records beverage identity, packaging, opening status, storage conditions, source evidence, shelf-life information, quality indicators, risk factors, observations, recommended action, and re-check requirements. Clearly distinguish between quality deterioration, safety concerns, manufacturer guidance, regulatory information, and uncertainty. Do not invent shelf-life periods when reliable evidence is unavailable. Make the system useful weeks or months later, when stored beverages are revisited, storage conditions change, packaging is opened, a manufacturer updates guidance, or repeated quality problems reveal a weakness in the storage process. Preserve historical observations and decisions instead of overwriting them. Include 8 clearly labeled fictional stress-test scenarios involving temperature abuse, damaged packaging, an opened beverage with uncertain storage history, conflicting manufacturer and general guidance, a beverage whose quality changes without obvious safety evidence, missing labeling information, repeated storage-condition failures, and a product that appears normal but has an unresolved high-risk handling history. Include an adversarial audit, explicit Stranger Test, and final quality check so an unfamiliar reviewer can use the tracker independently without asking follow-up questions.