9 min readConcept sheetOften a 10-mark answer; features of a dry store as a 5-mark note

Storage in food service: dry, refrigerated, chilled and freezer storage

Store each food at its right temperature: dry stores cool and dry, refrigerators at 5°C or below, freezers at −18°C or colder, always with FIFO, labels and cleanliness.

Dry storeCool (about 10-21°C), dry (about 50-60% humidity), ventilated, pest-proof

Refrigerator5°C or below (most foods about 1-4°C)

Freezer−18°C or colder

Golden ruleFIFO: first in, first out

Types of storage and ideal temperatures

Type	Temperature	Foods stored
Dry storage	Cool room, about 10-21°C; humidity about 50-60%	Cereals, pulses, sugar, spices, oils, canned and bottled foods
Vegetable (cool, airy) store	Cool, shaded, well ventilated	Onions, potatoes, garlic, bananas, coconuts, pumpkins
Refrigerated storage	5°C or below (about 1-4°C for most foods)	Milk, curd, paneer, butter, eggs, batters, cooked foods, most fruits and vegetables
Chilled storage (chiller, chill room)	Just above freezing, about 0-3°C	Fresh meat, poultry, fish (fish on crushed ice), cook-chill dishes
Freezer storage	−18°C or colder	Frozen meat and fish, frozen peas, ice cream, frozen parotta

Features of a good dry store

Location near the receiving area and the kitchen; easy to supervise; lockable.
Cool, dry, well ventilated; away from boilers, steam pipes and direct sun; no water pipes overhead.
Pest-proof: screened windows and vents, sealed gaps, close-fitting doors.
Good lighting for reading labels and dates.
Slatted metal shelves raised off the floor (about 15 cm) and kept away from walls for air flow and cleaning.
Sacks on pallets, never on the floor; opened cereals, pulses and sugar in labelled bins with tight lids.
Heavy items on lower shelves; similar items together; fast-moving items near the door.
Smooth, washable floors and walls; a wall thermometer.
Cleaning chemicals stored separately, never with food.

Why low temperatures matter

Low temperatures slow the growth of bacteria and the action of enzymes. Refrigeration does not kill bacteria; it only slows them. Freezing stops growth, but most bacteria survive and become active again on thawing. So perishable, high-risk foods (milk, meat, fish, poultry, cooked rice and curries, batters) must be kept out of the danger zone of about 5°C to 60°C, either cold or hot. Books give slightly different ranges for each type of store; remember the order: freezer −18°C or colder, chiller just above 0°C, refrigerator 5°C or below.

Operating procedure for refrigerators and freezers

1
Check and record temperatures at least twice a day on a log sheet kept on the door.
2
Do not overload; leave space for cold air to circulate.
3★
Keep raw meat, poultry and fish covered on the lowest shelf, below cooked and ready-to-eat foods.
4
Cool cooked food quickly in shallow containers before refrigerating; never put a large hot pot inside.
5
Cover, label and date every container; use first in, first out.
6
Open doors as little as possible; check door seals.
7
Thaw frozen food in the refrigerator or under cold running water, never on the counter; do not refreeze thawed food.
8
Defrost freezers regularly; clean and sanitise shelves to a schedule; discard spoiled food.

★ one-way, controls the pace

General storage guidelines

Follow FIFO: label each item with its date of receipt and issue the oldest first.
Check use-by and best-before dates regularly.
Issue only against a signed requisition; keep stores locked, with one person responsible.
Keep stock records up to date.
Inspect regularly for pests, damp and spoilage.
Never keep food on the floor, or near cleaning chemicals.

In food service

A hostel kitchen that cools leftover sambar in shallow trays, refrigerates it at 5°C or below and uses stock by FIFO avoids both food poisoning and the waste of spoiled food.

Exam angle

2 marks: “What is FIFO?” First in, first out: stock received earlier is issued and used first, so nothing stays long enough to spoil or expire.

5 marks: “List the features of a good dry store.” Good location, cool, dry and ventilated, pest-proof, well lit, raised shelves away from walls, sacks on pallets, labelled bins, washable surfaces, chemicals kept apart, locked.

10 marks: “Describe the types of storage in a food service unit with their ideal temperatures, operating procedures and guidelines.” Table of storage types and temperatures; features of dry storage; why low temperatures matter; operating procedure for cold storage; general guidelines and FIFO.

Remember it

Temperature ladder: dry store cool, fridge 5 or below, chiller near 0, freezer minus 18. And always FIFO: first in, first out.