Term
| storage used to hold potentially hazardous food at an internal temperature of 41°F or lower. |
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| Storage typically designed to hold food ant temperatures that will keep it frozen. |
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| storage used to hold dry and canned food at temperatures between 50°F and 70°f and a humidity of 50 to 60 %. |
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Term
| Method of stock rotation in which products are shelved based on their use-by or expiration dates, oldest are used first. |
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Term
| Recommended period of time during which food can be stored and remain suitable for use. |
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| instrument used to measure relative humidity in a storage are |
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