Eat Right Practice Exam

Dry food should be stored at what temperature range?

1. 40°F to 60°F.

2. 32°F to 52°F.

3. 50°F to 70°F.

4. 65°F to 85°F.

The correct answer is: 50°F to 70°F.

Storing dry food at the temperature range of 50°F to 70°F is ideal for maintaining its quality and extending its shelf life. This range minimizes the risk of spoilage and the growth of any harmful microorganisms. Maintaining a stable, cool environment helps in preserving the flavor, texture, and nutritional value of the food, which can be affected by exposure to higher temperatures. In cooler temperatures, food products are less likely to undergo chemical reactions that could lead to rancidity or the degradation of essential nutrients. Additionally, temperatures below 50°F may not be suitable for all stored items, as they could impact the texture or palatability of certain dry foods. Conversely, temperatures above 70°F can accelerate the aging process of dry foods, making them susceptible to deterioration. Understanding these factors supports the importance of proper food storage practices to ensure safety and quality in dry food preservation.