Question

dry storage

1. what should the temperature of a dry - storage area be?
2. how high off the floor should dry food be stored?
3. why should refrigerators and freezer doors be kept closed as much as possible?
4. how can cross - contamination be prevented if cooked and ready - to - eat food must be stored with raw products?
5. in what order must raw meat, poultry, and fish be stored to prevent contamination when stored in top to bottom order?

top to bottom order:
a. ____________
b. ____________
c. ____________
d. ____________

Explanation:

1. Standard dry storage temp prevents spoilage.
2. Elevation protects from moisture/pests.
3. Maintains cold temp to avoid spoilage.
4. Separation by position prevents drips.
5. Based on cooking temps to avoid cross-contamination.

Answer:

1. The temperature of a dry-storage area should be between 50°F and 70°F (10°C to 21°C).
2. Dry food should be stored at least 6 inches (15 cm) off the floor.
3. To maintain proper internal temperature and prevent food spoilage.
4. Cooked and ready-to-eat foods must be stored above raw products.
5. Top to bottom order: a. Fish, b. Poultry, c. Raw Meat (since fish has lower cooking temperature than poultry, which is lower than raw meat, preventing drips from higher temp raw foods contaminating lower ones).