Dry Storage Standards

Dry storage is a temperature-controlled area even though it looks like a shelf. The exam tests the conditions, not the shelving material.

Key points:

• Keep dry storage at 50 F to 70 F with relative humidity around 50 to 60 percent.

• Store food at least 6 inches off the floor and away from the wall.

• Keep the area clean and dry, and never store food with chemicals.

• Use FIFO, and discard product that shows pest or moisture damage.

Verify it against the source, not a memory of it. On the exam you are given a number, and the right answer is the one the Food Code actually requires.

Free practice bank: FoodSafe Prep.

Related: ServSafe Manager practice test.