Back to: Food and Nutrition SS 2
Food Storage Options
Have you ever thought about just how foods prepared at restaurants or fast-food establishments are stored? Well, if you haven’t, this lesson was made just for you. Let’s take a look at the three types of storage options for foods in the food and beverage industry, which are dry, refrigerated, and frozen, and some related factors of each.
Dry Storage
The term dry storage refers to the storing of items which don’t require a climate controlled environment. Items set in dry stockpiling by and large have a long time span of usability, also known as a long shelf life. To encounter food items that require dry storage, simply take a peek in your pantry, cupboard, or cabinets. Items such as peanut butter, potato chips, rice, and canned vegetables (such as canned corn or green beans) are items which do not require a climate controlled area. Restaurants and fast-food establishments use dry storage when storing items like large cans of vegetables and cooking items like flour and sugar.
A good part about dry storage items is that they do not require being stored inside of a specific temperature, like refrigerated and frozen goods. For this reason, dry storage items are the easiest to maintain, as they are safer because of not needing any special type of treatment to be consumed.
Refrigerated Storage
Refrigerated storage can be defined as foods that require storage at a cool temperature (but not a freezing temperature). These are foods that need to be kept cool at all times, such as meats, butter, cheese, and eggs. According to the U.S. Food and Drug Administration, which is the organization responsible for protecting the health and safety of food supply, drugs, and related products, foods that are to be refrigerated should be kept at 40 degrees Fahrenheit (or four degrees Celsius).
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