Food & Beverage Storage Options: Dry, Refrigerated & Frozen

Instructor: LeRon Haire
In this lesson, we will identify the three types of storage items for foods in the food and beverage industry: dry, refrigerated, and frozen. The lesson will also address quality concerns over each storage method.

Food Storage Options

Have you ever taken a minute to think 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.

The type of food storage depends on the type of food that needs to be stored.
storage

Dry Storage

The term dry storage refers to the storing of items which don't require an atmosphere controlled environment (climate controlled). 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 in your kitchen 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 the need to be placed into 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 (which the lesson will get to in just a moment). For this reason, it is simple to deduce that 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 they be stored at a cool temperature (but not 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 are to be kept at 40 degrees Fahrenheit (or four degrees Celsius).

Foods that are stored above this temperature run the risk of becoming contaminated, which can cause illness from bacteria (along with that awful food poisoning). Seafood, poultry, and raw meat placed in refrigeration should not be placed directly on the surface inside of the refrigerator. This meat should be wrapped or either sealed inside of a container to avoid contamination from raw juices of the meat.

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