MODULE 1

PRE -TEST

1. What is the recommended temperature range for dry storage?

a) 32° - 40°F

b) 50° - 70°F

c) 0° - 32°F

d) 70° - 100°F

2. What is the maximum internal temperature allowed in freezers to keep food frozen solid?

a) 10°F

b) 32°F

c) 0°F

d) 5°F

3. Why should raw foods be stored below cooked foods in the refrigerator?

a) To save space in the fridge

b) To prevent contamination from raw food bacteria

c) To keep cooked food colder

d) To make raw food easier to access

4. What is the safe temperature range for refrigerated storage?

a) 0° - 32°F

b) 32° - 40°F

c) 40° - 50°F

d) 50° - 70°F

5. Which of the following is NOT a principle of safe food storage?

a) Keeping high-risk food at 5°C or below

b) Storing raw foods above cooked foods

c) Checking use-by dates on food products

d) Avoiding refreezing thawed foods

6. How far off the floor should dry storage items be kept?

a) 1 inch

b) 3 inches

c) 6 inches

d) Directly on the floor

7. What is the purpose of keeping food out of the "temperature danger zone" (5°C-60°C)?

a) To maintain food’s original texture

b) To prevent bacterial growth and food poisoning

c) To make food last longer in storage

d) To prevent food from drying out

8. What is the recommended storage method for carbonated drinks?

a) In the freezer at 0°F

b) In a cool, dark place like a pantry

c) In the fridge at all times

d) Stored at room temperature near a heat source

9. Which of the following food items should never be refrozen after being thawed?

a) Frozen vegetables

b) Ice cream

c) Cooked rice

d) Raw meat

10. At what minimum temperature should hot storage keep food to ensure safety?

a) 100°F

b) 120°F

c) 140°F

d) 160°F 

Information Sheet 1.2

 Food and beverage storage conditions

There are three types of food storage options: dry storage refers to the storing of items which don't 

require a climate-controlled environment; refrigerated storage is defined as foods that require storage 

at a cool temperature, but not a freezing temperature; and frozen food storage, which are foods that 

are required.

Maintain dry storage temperatures between 50° and 70° F. Freezers must keep food frozen solid with 

an internal temperature of 0° F at most. Keep temperatures between 32° and 40° F in refrigeration 

units to prevent bacterial growth. Hot storage must keep food at a minimum of 140° F.

 Five (5) principles of safe food storagea) Keep high-risk food at 5 °C or below or above 60 °C to avoid the temperature danger zone 

and food poisoning.

b) Store raw foods below cooked foods.

c) Store food in suitable, covered containers.

d) Avoid refreezing thawed foods.

e) Check and observe the use-by dates on food products.

f) Take special care with high-risk foods.

 Food and beverage are stored as per environmental conditions:

Raw food and cooked food should be stored separately in the fridge. Bacteria from raw food can 

contaminate cold cooked food, and the bacteria can multiply to dangerous levels if the food is not 

cooked thoroughly again. Always store raw food in sealed or covered containers at the bottom of the 

fridge.

Food and supplies in dry storage areas should be stored 6" off the floor, away from walls, and kept at 

a temperature between: 50 to 70 degrees F at a humidity around 50%. ... An air temperature of 45 

degrees F or below and kept in cold storage until they are used.

 Storage food and beverage are controlled temperatures and frozen items is ensured 

remain during storage: 

Always store perishable foods in the refrigerator at 40 °F or below or in the freeze at 0 °F or below. 

You can find refrigerator and freezer storage information, a cold storage chart at Basics for Handling 

Food Safely.

We recommend storing carbonated drinks in a cool, dark place for maximum freshness. The pantry is 

a great choice especially if you have a large stock that will otherwise take up too much space in the 

fridge. Here, unopened soda can last 6-9 months past its best-before date. 

Self-Check Quiz 1.2

Check your understanding by answering the following questions:

1. What are the 3 types of food storage and how are they used?

2. What are 5 principles of safe food storage?

3. In which conditions must the food be stored?

4. How should food and supplies be stored in a dry storage area?

5. What temperature should food be stored at?

6. How do you store soft drinks?