Describe the types of storage in a food service unit with their ideal temperatures, features and operating procedures.

1. 1 · Open in two lines. Storage keeps food safe and wholesome from receiving until use. Each type of food needs its own temperature and conditions.
2. 2 · Draw a temperature ladder. [Thermometer sketch: dry store about 10-21°C; danger zone 5-60°C shaded; refrigerator 5°C or below; chiller about 0-3°C; freezer −18°C]
3. 3 · Dry storage. Cool, dry, ventilated, pest-proof, well lit; raised shelves away from walls; sacks on pallets; labelled bins; chemicals apart; locked.
4. 4 · Refrigerated and chilled storage. Refrigerator 5°C or below for dairy, eggs, batters and cooked food; chiller near 0°C for meat, poultry and fish.
5. 5 · Freezer storage. −18°C or colder for frozen foods; thaw safely; never refreeze.
6. 6 · Operating procedures and guidelines. Log temperatures, avoid overloading, raw below cooked, cool food fast, cover-label-date, FIFO, issue against requisition, regular cleaning.
7. 7 · In food service. A hostel that cools leftovers in shallow trays and refrigerates them by FIFO prevents food poisoning and waste.
8. 8 · Close in one line. Right temperature, cleanliness and FIFO keep stored food safe and cut losses.

Scoring tip: Give exact temperatures for each type of store; the temperature ladder sketch makes them easy to remember and to mark.